-
Hawaiian BBQ Feast
The Meat and Marinade
- Boneless skinless Chicken Thighs, beef short ribs, or any kind of meat you want to use.
- 1 C. packed light brown sugar
- 1 C. soy sauce (I don’t recommend the Dark kind, it’s too strong, the regular cheap-o will do)
- 4-5 cloves of garlic chopped
- 1 1/2 T. fresh ginger root chopped
- 1/4-1/2 large onion sliced
Marinade Directions
- In a bowl, mix the brown sugar and soy suace together. Keep mixing until almost all the sugar is dissolved in the soy sauce.
- Add in the garlic, ginger and onion and mix.
- Let the mixture sit for a few minutes.
- Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinade for at least 4 hours.
For the Grill
- 13×9 Pyrex dish or smaller depending on the amount of meat you have
- 1 stick of butter (trust me this is the linchpin)
- 4-5 green onions sliced small
Grilling Directions
- Place Pyrex dish on the hot grill if you have room otherwise you can put it in the oven.
- Add the butter to the Pyrex so it starts to melt.
- Add the meat to the grill and cook to perfection.
- When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions.
Hawaiian Macaroni Salad
- 3 C. cooked elbow macaroni cooled (if its hot the mayo will melt and it will be a mess)
- 1 C. Mayonnaise
- 1/4 C. milk
- 1/4 C. grated carrot
Directions
- Pour all ingredients in a bowl and mix.
- Refrigerate until you are going to eat it.
- Add more mayo if it needs it before you eat it.
Sticky Rice
Follow direction on package.