Okay,here we go!!!
My hope is that you will not regard this opener as a missteak, if you will. I start with a steak, a London Broil cut of top round. I'm just cooking it a little differently. I wish to present you all with a little appetizer while you get your own pits set up and fired.
I'm going Hawaiian style on this one. I learned of this magnificent treat from a couple native friends, and oh, looking back am I ever embarrassed by how I made such a pig of myself.
First let me share with you the one simple ingredient you will want if you ever wish to do this yourself. It's the Kona Coast Island Teriyaki glaze. (If you can't locate that, try the Kikkoman teriyaki glaze and add a spoonful of sugar and some sesame seeds).
Now were ready. Let's thinly slice a hunk of London Broil (or what have you), into strips, oh, about 1/8 inches thick:
We want to go low and slow with this, which is still pretty quick anyway. So, time to use the side fire box, and keep the direct heat far away from these little treats.
Here we flip 'em over and you can see them cooking along with a coconut (In case you don't know, heating a nut makes it much more user friendly to extract the fruit).
What do you say we get some of that lovely sweet glaze on there?
And I present to you a little appetizer friends.
But before all is said and done, let me share with you how I plated my dinner and ate. Hopefully you can make out a bed of pineapple, topped with the coconut and my red coconut rice (made small batch incorporating the coconut milk), and the sweet steak strips. Now I'm ready to visit with you at your pits before I make another steak-- Long party everyone. Aloha!