If I had written the song that mentions brown paper packages tied up with strings, one of the verses would have included something about smoke and a campfire. The smell of burning wood is most certainly one of my favorite things.  And I would add that the fragrance of mesquite smoldering in a smoker would be my favorite of favorites. Wonderful memories come to mind whenever I catch a whiff of that sacred aroma, like camping with friends and sharing stories around the glowing embers, or savoring a cognac by the fireplace.

During my time in the high country of Summit County, across the small meadow behind my house lived a BBQ legend named Charlie. I had met him and his wife Kathy when I first moved to the area in the early 80’s, and over the years had become friends working with both of them various jobs at a nearby ski resort. I was delighted when they purchased the house behind me. Now Charlie seemed to always be smoking something. Whether it was the brown trout he had caught fly fishing in the Blue, or a pheasant brought home from a recent hunting trip, I would see the white smoke rise up from his yard as if to make a papal announcement. Thus began my interest in the process.

To convert your Gas Grill into a Smoker:

Cooks Note: Using your gas grill as a smoker will deliver a very desirable result, however it does not work as effectively or replace a true smoker. I find I get the best results with smaller cuts of meat such as chicken quarters or ribs.

Begin by soaking the wood chips in water for several hours. Drain the chips and pack them into a smoker box, or a foil pan covered with tin foil with holes poked in the top. Pour about an inch of water in a shallow pan and place cooling racks on top. Position the pan on one side of the grill, and the smoker box on the other.

Close the lid and heat the gill on high using all burners. When you see smoke begin to appear, open the lid and quickly place your food on the racks over the pan of water. Close the lid. Turn off the heat under the side with the pan of food, and reduce the heat under the smoker box to low. The ideal temperature for smoking is around 200°F to 220°F. Low and slow is the way to go.

 Mesquite Smoked Chicken:

• chicken quarters, completely thawed and at room temperature
• oil
• mesquite chips

Seasoning:

• 1 teaspoon fine ground salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon white pepper

Rub oil on all sides of the chicken to coat. Sprinkle with seasoning mixture. Smoke with lid closed for about 1½ hours or until internal temperature of the chicken reaches 165°F. (Keep the lid of your grill closed!  Only open the grill briefly after recommended time to test)  Allow chicken to rest for 5 – 7 minutes before serving.

With temperatures reaching into the 80’s this weekend, it seemed like we were having a tropical heat wave. So I decided to cook something that reminded me of the many wonderful times I have spent in the Aloha state.

During the early 80’s I was working as a bartender at a ski resort in Summit County, Colorado. How lucky I was to have been hired for a position at an aprés ski lodge at the base of the mountain. Those were wild and crazy times I tell you, pretty much like Hot Tub Time Machine.

One of the neatest things about resort life is how the people you work with really become your comrades. It was just such a co-worker from Maui who I became good friends with, Tracey had come to escape “island fever”, to experience some winter, and ski for a season. When the mountain closed she invited me to spend the “mud season” at her ocean side house in the small town of Paia, located on the north shore of Maui on the road to Hana town. With no work and a pocket full of tips from the winter season, I gladly accepted the invitation. Tracey introduced me to a friend of hers, Bob Kiger who had recently move to Paia from L.A.  He had escaped the hectic lifestyle of a Hollywood producer to become a laid back surfer dude, and to start a bike rental company. His idea was to take people by van to the top of the Haleakalā Volcano (elevation 10,023 feet) to watch the sunrise, and then guide them on a ride down the mountain on California Cruiser style bikes. He offered me a free trip to check out his idea, which I eagerly accepted.  Little did we know at the time that his crazy notion would become the incredibly successful Cruiser Bob’s Maui Bike Tours.

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Island-style BBQ Chicken (Ka Moa)

Island food is an amazing combination of fresh flavors combining Hawaiian tradition with some Asian influence creating a flavor that is out of this world.

Course Main Course

Cuisine Hawaiian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 1 cup of spicy BBQ sauce
• ½ cup Hoisin sauce
• ¼ cup orange juice
• 2 tablespoons soy sauce
• 1 teaspoon ginger finely minced
• 4 fresh chicken quarters

Instructions

• Mix all ingredients together in a sauce pan and bring to a boil. Reduce heat and simmer for about 20 minutes.
• Preheat your grill on high. When hot, turn off one half leaving the other half on high.
• Place the chicken on the side of the grill with no heat and close the lid.
• Cook for about 10 minutes.
• Open the grill and brush all sides of the chicken with the glaze.
• Close the lid and continue to cook for another 20 minutes checking meat with a thermometer. Remove chicken from grill when it tests 165º F. Cooking times will vary depending on the size and the cut of the meat
• Tent the chicken with foil and allow to rest for about 10 minutes.

Notes

I like to use chicken quarters, but any cut will work for this dish.

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Haleakalā Slaw (House of the sun)

An explosion of flavors from sweet to heat make this slaw an interesting side dish. Definitely not the your mothers slaw.

Course Side Dish

Cuisine Hawaiian

Prep Time 20 minutes minutes

Servings 12

Ingredients

Slaw

• ¼ head of cabbage core removed and thinly sliced
• 1 carrot cut into matchsticks
• 1 jalapeno slivered
• 4 - 5 green onions thinly sliced
• 1½ cup bean sprouts
• 1 orange pepper cut into small strips
• ¼ fresh pineapple core removed and cut into bite size pieces
• 1 tablespoon black sesame seeds

Dressing

• 3 tablespoons sesame oil
• 1/3 cup rice wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon garlic minced
• 1 teaspoon ginger minced
• 1 tablespoon white sugar
• ½ teaspoon ground black pepper

Instructions

Slaw

• Combine all ingredients in a large bowl. Toss with hands to mix well.

Dressing

• Whisk together and pour of slaw, mixing well to coat evenly. Use only enough dressing to coat.

 Mahalo for reading my story. I truly hope you will enjoy this dish.  Aloha!