I’ll be ready 🤙

Let’s call it a paradise tax

Thank you 🙏 I don’t meant to be disrespectful when I give an opinion.

I use mushroom soy, it’s very dark in color and helps give me the color I’m looking for

Edit:

The sear on the steak does get into the sauce when we put it in the box and shake it up, that’s how we glaze the steaks so it’s evenly coated. Our version of a shake n bake coating if you will. The soy sauce really helps take it from a bright red ketchup base to the blood red I’m looking for. Tumeric, molasses also add to the color profile

Fair enough 🤙

BBQ here seems to be cheaper than in a lot of mainland places 🤷‍♂️ If the foods good it’s worth the premium

You can tell they love the process when you eat there

That’s unfortunate

I was just notating the “looks like” mention to my food. You can take a look at their steak vs mine… theirs lacks color and always looks gray, no sear etc. To each their own you can see what I’m talking about here If what I said was a lie or a harsh criticism LMK

It’s prime beef too, gotta serve the good stuff 👍

I’ve been to Guieb in Aiea near Ford.

Southwest has good deals to Hawaii

Darkness from smoking and searing. The sauce is house made recipes from my own kitchen to the food truck. In my last KCBS contest it was good enough to rub over a pork money muscle and get a call up.

My sauces are sweet, savory, sour and spicy. I play with the profiles and recommend different sauces for different meats. For this tritip, I recommend the house or lilikoi crush sauce.

We have award winning pies of our own 😉

For sure 🤙

Of course we do. Cory and his family are doing amazing things over there and I highly recommend them if you’re in Kaneohe 🤙

Thank you 🙏 just doing my part to spread the joy and love of BBQ

Make sure you stop in Hawai’i too

Get it over temp then add the meat, it will be easier to maintain that way

Haven’t seen it in a food truck, but I believe Thelma’s or Max’s in Waipahu would have it.

I’m mostly Filipino myself but I look like a lumberjack. The red beard throws them off. It’s hilarious going to a Filipino restaurant ordering diniguan and rice and seeing the diners to see if I’ll eat it. It’s one of my favorite meals

To honor my heritage. I do make a smoked adobo belly option and an adobo flavored BBQ sauce

To be fair, you’re right. When people think of craft BBQ they don’t think of Hawaii. Sunset, Whisky Smoke, and myself are doing our best to earn the BBQ worlds respect. I think we are doing pretty good in my humble opinion

Everyone needs a little Cali style tritip in their life

Their steak always looks brown and gray, it lacks eye appeal. Just my opinion. If you had their steak I’d be interested in your take with mine. I have prime beef, it’s already a one up on them

Rice = has a bad wrap and isn’t associated with a lot of meals… unless it’s “Asian”? Most think uncle Ben’s rice, and that’s not the way to go. Sushi grade rice is what I prefer to use.

If I were selling food there, I’d still do rice… but I’d also be doing sides that people find familiar. I’m just happy and lucky people enjoy the food I make and I get to make a living from it.

Hometown BBQ LLC

Oahu 🤙