Comments on: Imu – Hawaiian Underground Oven

By: Tyrone Dimery

Tyrone Dimery — Mon, 30 Nov 2009 11:08:09 +0000

Hello, I’ve just now stumbled upon this website while hunting on Google as I am searching for some info on wall ovens!. It’s a good blog so I’ve bookmarked you and I intend to come back tomorrow to give it a more indepth read when I’ll more free time.

By: david w

david w — Tue, 22 Sep 2009 15:49:16 +0000

hi i would like to see if i could get the recipe for gordy’s pumpkin stuffed with corned beef.i would like to try this soon.thanks david wood

By: Gordon Mitchell

Gordon Mitchell — Sat, 28 Jun 2008 01:33:47 +0000

Every 4th of July I have an Imu. After getting pourous rocks red hot, on a thin bed of shreded Banana Stalks, I cook Turkeys, Porkbutts, Chickens stuffed with Lopchong, Onion and Oyster Sauce. Lots of Sweet Patatoes, Cooking Bananas and Pumpkins that are stuffed with Corned Beef, Onions and Coconut Milk. Cover with Banana Leaves and Wet Burlap Bags. Cover with Tarp, bury with dirt, wait seven hours, how easy,gordy from Kaiwiki, Hilo,Hi

By: Gordon Mitchell

Gordon Mitchell — Sat, 28 Jun 2008 01:33:47 +0000

By: Darren Policare

Darren Policare — Mon, 02 Apr 2007 05:16:04 +0000

Anybody interested in purchasing some California Oak wood? Contact me. Poli02@Hotmail.com.
I am doing some maintenance work (clearing fallen trees and misc clipping) at a property in the mountains of Malibu. I have the clearance to take the wood away. Bring the truck and lets load up. I’ll charge a 1/3 of the going rate (if you supply the transportation). This stuff burns amazing. Old growth.

By: BBQ Junkie - a Los Angeles barbecue odyssey » Hawaiian Kalua Pig

BBQ Junkie - a Los Angeles barbecue odyssey » Hawaiian Kalua Pig — Sat, 13 Aug 2005 23:51:28 +0000

[...] While vacationing on the Big Island of Hawaii a couple years ago having a cocktail on the balcony of my hotel room. I noticed that there was some smoke coming from a pit in the ground with a few people gathered around. I thought that is should go and investigate because where there is smoke there is certainly fire. I found out that they were getting ready to cook the kalua pig for the luau and was delighted to witness them prepping the imu (Hawaiian BBQ pit). You see, I have always been a big fan of kalua pig. As they were making the coals and heating up the rocks I asked them how they cooked the meat. This interested me because growing up my father would barbecue meat in a pit (but that’s a whole other post). What I learned was that they cook not so much with the coals as they do with the heated rock and the steam that is created from the vegetation that they add into the Imu. There are enough coals in the cooking process to add a nice smoky flavor to the meat. I asked them what kind of wood they were using and they told me it was kiawe, the Hawaiian equivalent to mesquite. So, as with anything, a little information in the wrong hands can become quite deadly. Afterwards I researched recipes for kalua pig, but most of the ones that I came across called for a Crock Pot and the use of liquid smoke. That just wasn’t going to work for me, seeing how I own a smoker and all. So here is what I did… [...]