Title: Free Luau Instruction Pt1
Categories: Info Hawaii
Yield: 1 Servings

Info file

LUAU:

So you're thinking about doing a Luau? Let me tell you that it is lots of fun and lots of work however it can be easy with good planning and preparation. Success is extremely rewarding, people will be coming to you and asking you do one for them. It is not that hard if you have a couple of friends that you can count on that would like to help you, it can be a lot of fun.

If you plan to do this at your house you need to notify your nearest Fire Department of your intention so they don't come over needlessly because someone called them just because they've seen some smoke. No need to get them upset at you and have them ruin a beautiful party. While you're at it you should notify the Police Department also. They don't like it too much if nobody notifies them either.

THE IMU(UNDER GROUND OVEN)

So what is it and how does it work? Imu (pronounced ‘eemoo'), is the underground pit oven the Hawaiians cook in. Usually large amounts or large joints such as pork, beef, turkey, etc. Well, you already know you have to build a fire so you will need about 1/8 cord of fire wood (preferably hardwood). The secret is in the rocks. The rocks , 8-10" in diameter should be volcanic, porous type, known to hold heat for a long period of time. Also minimizes the chance of rocks exploding while cooking your pig. You will need enough to cover a 7'x5' area at least one and a half times or two layers.

I have not used any other type of rock. I have talked to people from Texas who swear by river rocks. I believe it can be done, because once the pig is covered, the rocks are not getting any hotter. Any explosion will most likely occur during the 2 hours prior to putting the ‘poaa' (pig) into the imu.

I once did a kalua' (baked) pig in San Diego, for my brothers wedding reception, I made a couple of (surf) trips to Rosarito, Mexico to get the rocks for my imu. I was told that my choices were to go either to the state of Washington or Mexico for volcanic rocks.

The Banana trees and leaves are what gives the smoky flavor to the kalua poaa. You will notice when you start to line the imu with the trunks and leaves, the smoke will be billowy white and very clean. You could walk through it and your eyes won't even water. That's right, it's not just an oven, it's a smoker!

Good thing Banana trees are easier to locate. You could look in the yellow pages for a produce company that can get their hands on some or you can drive around and look for anyone who might have some in their back yards that wouldn't mind cutting down two (that's all you need). You can remind them that if the tree already fruited they need to be cut down so that they can fruit again - and they grow back fast. If you absolutely cannot talk anyone out of their banana trees, go back to your commercial produce vendor and purchase banana leaves or some Ti Leaves. You don't have to have the trunk of the banana tree. you would just have to use more leaves.

Ti Leaves (pronounced tea), are not cheap, they cost approximately $4.00 a dozen and you would need about 10-15 dozen. Believe me I would rather drive around for banana trees.

When you line the imu with banana trunks and leaves don't over do it. If you use too much, you will not only see green on parts of the meat (harmless), but you won't get any nice “crispies” when you pull the pig from the imu. If you got some “crispies” (not burnt), then you know you did a good job.

The preparing of the Imu should be done days in advance. The poaa can be prepared the day before.

So lets get started, and have fun.

Pick an area that is level and open with enough room for a work table for working the poaa (pig) when moving it to and from the imu. This place should be free of debris also have access to water such as a garden hose.

You will need water for washing banana tree trunks, leaves, utensils, soaking burlap sacks. From: Sam Lefkowitz Date: 17 Jan 97 Home Cooking Ä

previous

next