Guy's Big Bite Backyard - Fresh Catch Island Bird

is that a huli huli chicken machine or what delivered all the way from oahu by my buddy chef reno here wait oh you've never had hula hulu chicken you don't know how to make huli holy chicken well you're in luck that's what we'll show you today on guys big bite first we're starting off with holy holy chicken grind spice rub grilled and glazed one bite and you'll be feeling the aloha next up edamame a caramelized onion salad and a tangy yogurt lime dressing and to drink i'm making my big island punch filled with tropical juices and garnish with fresh fruit if you're going to bring your buddy all the way from the island you better go big or go home all right so let's get this huli huli chicken rolling brother big chicken sitting there in the fridge now the first thing we're gonna do is start the brine okay get a little bit of water going there we go still right on that cutting board there brother brada brother did you just give me brother now you have to go wash your hands did you eat a lot of i'll wait on this okay a cup of sugar we're gonna make a brine for the chicken this is for the huli huli chicken all right about uh i don't know half a cup three quarters of a cup of salt if you ever been to oahu you go you drive around the corner and there's a dude with a trailer and this rotisserie of fantastic chicken in a line of people and we're talking about just like on a vacant lot and every place you go there's one so i call reno i say reno where can i buy a huli hootie machine and he says there's no buying huli huli machine so long story short all the way from oahu he builds the machine ships it here and shows up my front door and says all right so a few peppercorns go into this brine okay crush a few garlic cloves there you go and i imagine as a kid you never ate any huli oily chicken a couple bay leaves in there okay so we're gonna let this go for a second with some tongs okay so let this just simmer here for a minute let all those flavors come together get that flavor out of the garlic all right now the chicken has has this big backbone in it and we can roast it like this but to really open it up get that smoke and the flavor everywhere too then take the backbone out do you take backbones out we just smashed them very nice you can do run over them with a tractor yeah uh shears not so much my gig i'm more of that kind of knife all right so you turn it around you got to watch yourself on this one standing basically butterflying it open right butterflying it or spatchcocking okay if it's slipping around on you maybe put a towel underneath there we go now don't get home this is gonna be a present i'm gonna make you a new headband yeah thank you and by the way it's not chicken it's pheasant it's pheasant that's not a chicken nut i tell him all the time he made me a headband it's beautiful i caught the chicken feather he gets very upset with me okay you got that open yeah nice thick bag nice thick bag because you know we do have the oh let me show you last little piece split that breastbone a little bit flip this bird over give a little press so it lays down flat drop this in a chunk of chicken i can't put that boiling liquid in there so what i'll do is turn down the heat add some ice to it because if i put that boiling liquid in that bag i got what you got a burnt bag i got a boat i got a bread cooked chicken and a poached chicken exactly and that should be yep see it comes down to nice and cool okay now you're making soup whoa here we go it's cool inside when i don't know yeah watch out okay don't burn me you know i'm gonna watch this again and there we go okay so wrap that up put it in that bowl i'll go wash up from my mess i got all right would you mind throwing that we're going to do an edamame salad and to kick that off what is edamame i've heard of that before don't start don't start looking he thinks he thinks he has to plug like every question i'm going gonna thought you've had edamame what what what is what language is that edamame edamame is that the green bean oh soy beans that's what we call it in hawaii so you got all these fancy words up here i'm not used to this yeah just because everybody's your cousin he's really your cousin no he's my uncle he's really your uncle no he's just a guy i know why do you call him that that's what we do here every time i don't get the right answer you know that he doesn't have an answer that's cause that's how we do it here man all right so let me throw touch your butter grab me one of those onions with your arena very nice thank you so we're gonna caramelize the onions right now to caramelize the onions just get this started because we'd like to get some of this nice nice sweet flavor and i you don't want to rush the caramelizing of the onion that's a tough one off of there this is the quick way to do it no one really likes to cut onions to come through it one time in hawaii we got the maui sweet onion do you have any other onions besides maui sweet onion we got the white onion where's it from um i guess i'm over here chop this up by making those slices i don't have to get in the big dicing program into a little bit of the butter we'll cool this temp down a little bit let these caramelize up expedite the process with a little pinch of salt okay there we go all right so what are we doing we're making huli huli chicken with who probably one of the craziest chefs you ever meet my buddy reno from oahu we've got the big huli hoodie machine over there but when you come back we're gonna show you how to do your own hoolihuli no this is it no what is that no don't ask i'll tell you later see in a bit huh what do you think at the last looking good stop see my man now we're going top shape see that's what when you've got your huli huli machine in your backyard that's when you're top shape my buddy reno from oahu now reno is where are you come on don't dance he's this fantastic chef from oahu we shot his place fresh catch on diners driving to dives we have become huli huli brothers so we've got a whole bunch a whole bunch of huli huli chicken going but we're gonna make a small batch right now along with a fantastic edamame salad okay um i gotta pull these onions off which i just did caramelize the onions they're coming together for the salad we've got our brine chicken here and you brine your chicken right yep when you do your huli huli just put a little water cloves bay leaves garlic same thing a little bit of sugar in this one okay so what happens is we create this osmosis the chicken absorbs this a lot different than a marinade this is going all the way to the center okay um now i'm going to make a little sauce to put on you put sauce on yours no i don't put sauce no sauce on yours about a cup of pineapple juice you guys use this oh no it's an island thing with a pineapple juice huh all right i like how you work and i'm gonna make just a nice little basting sauce for this because i think that it tastes great by itself but wait till you try this a little bit of ketchup some soy sauce grab that sherry vinegar would you for me brother these are flavors that you use on the island you were born and raised there yeah one are he's born and raised on homeboy a little bit of sherry vinegar and we're gonna let this come to a simmer and we'll add a few other things and um thank you for getting the big boat spoon for me okay there we go all right can you grab me a glass bowl brother yep now we're gonna make the dry rub let this come to a simmer the dry rub is critical in this the chicken's already got a lot of flavor especially when you've done this brine it's hot hot the bowl's hot oh cause it's sitting next to the hot grill isn't that where you always stock you stack your bowls in here what do you when you talk about doing a dry rub for yours what do you put on it oh we just use um some cumin paprika okay uh hawaiian sea salt some garlic powder and a little paprika good mine also gets a little cayenne some garlic powder onion powder some salt and pepper salt and pepper automatic okay garlic powder yeah onion powder hanging powder see this is the same see as different as we are like i don't have the headband i just have the i just have the bleached chair we're gonna bleach this hair that'll be a great show okay a little onion powder uh what else a little cumin yup is always good yeah okay all right should we do all that do me a favor would you grab the chicken we took the backbone out of the chicken brined it you could grind it up to a day whenever the chicken has got the bone in it or it's a real big piece of meat like a turkey you could go up to 48 hours so pull that bad boy out let me grab some paper towels i got him so how long are we bringing this guy forward this can go anywhere from an hour to 24 hours go ahead and throw it on there now the key here you take that i'll get this just give that a pat down and that's going to help the dry rub stick okay give it a flip all right do i got everybody i need in here i think so okay now so now it's dry sprinkling it through here to get some great flavor and as always color from the paprika look at that beautiful give it a little bit of a pat there we go flip it for me brother now we hit a little bit on the outside what's up get over here i just got some of that paprika wow nice little waft of that okay okay get a little rub on there let me give it a little massage to it the hawaiian version you know the haole version i would probably i just want to let you know because you all said what is the holiday only is this white i didn't ask the question by the way i didn't get i did not prompt this beating that's about ready to come my way listen coming to a simmer you're good there hang on let me grab my let me give you my special machine now we don't have the rotisserie not everybody has one nice fingers uh we're gonna wash up in a second but you could find these in a lot of stores and this is like a fish cooker or you could throw corn in this but this expands inside of here so what i thought we would do now go in though slide your skin down all right make sure that everybody fits in there the wings are tucked back okay we're in good shape now we're going to draw this over the top should hold everybody together and the idea is is we're going to be able to turn this multiple times if this was just the regular chicken on the grill by the time you moved it a few times what you're going to end up having is torn open chicken we want this to stay together and kind of give us that feeling also when we cook it together like this it cooks more evenly so now we'll take this bad boy over watch it now brother go right onto the grill like such okay we'll get it we'll let it start to build a little crisp we'll give it a flip but first we're going to do a little hand juice and wash up okay go you're in all right i always like that we get to air dry out here in the big bite kitchen okay so this is coming to a little simmer are you coming you're gonna take a bath over there i'm gonna take a bath first okay grab a little ginger for me there little brown sugar i mean this is almost like a little bit of a sweet sour sauce with a little uh polynesian twist to it a little hawaiian barbecue sauce a little hawaiian barbecue sauce huh oh you got to see by the way you go into his restaurant even before he was on tv got a whole line of polynesian seasoning okay a touch of some ginger gonna be a bird with this we're gonna baste the bird yeah all right and it's nice and thin so it's not a super thick heavy one look at that give it a little taste gonna be hot huh you see this i'll use my giant spoon oh little vinegar a little sweet definitely get the pineapple right through there is that going to work you got some wine in you huh i like this guy oh this is only continuing to get worse come back we got a big holy holy machine a little huli huli machine and we're having a little luau as my boy reena would say we'll see in a little bit you see this just adding just a little bit of moisture just a little acid to my halle hulihuli my buddy reno from oahu and we're making huli huli chicken so this is the huli huli chicken when you don't have that bad boy in your backyard we hit it with a little bit of lemon juice here's this fantastic basting sauce we have hey brother do me a favor would you grab me the there's some yogurt in the fridge i like to put me to work huh listen it's like your kitchen we can't come back to my house i'm gonna put you put your work in the yard we need some shallots we're gonna make some dressing for this edamame salad i have to add them on me there just so you know over the break the edamame was this high in the bowl but i have a tendency talk about healthy you like out of money i love it oh it's fantastic oh you're not done working go grab the tomatoes and and the peas okay beans come on all right break the shallot down if you wouldn't mind i need those uh tomatoes quartered those little grape tomatoes there's a knife very sharp i know you always want a nice sharp utensil again aren't you no i'm not setting you up again that's a guy fighting knife right there i gave you some of these knives okay take the shallot super fine because it's going in the dressing okay so the dressing is gonna get first these shallots excellent nice great great flavor in that give it a touch of some salt a little black pepper one of my favorite greek yogurt this right here oh if you can if you don't have greek yogurt if you can't find your store you can take some regular yogurt and strain it through cheesecloth and you'll get that nice consistency that you like for that a little cilantro how we do with this this is going to be awesome beautiful flavors you know in a nice raw salad with the edamame which is not raw but because it's going to be cold people it's going to it's going to have that raw peel with some cilantro a little bit of lime juice also how you doing on those tough jobs can we use big tomatoes on it okay there we go look at that chicken's coming along great what about these snow peas snow peas excellent uh throw them like this didn't mean to jump on your couch show me one time i'm going to show you one time just like this pretty fast huh a little juice into the greek yogurt there we go now add a little bit of sweetness in with some agave syrup agave that sounds like tequila or something it is like the agave plant is where it comes from we get all that together salt pepper already in there the shallots okay we'll drop in the edamame now here's the cool thing about edamame we serve this in texas and hunter used to call it eddie's mommy so she couldn't quite get get the language down on it but the edamame you'll usually find in a shell you can sometimes find it like this it's already cooked so there's no reason to really have to get into cooking it again unless you want to eat it warm the only thing is just don't let it go too far because they will get soft and mushy on you what do you think of the salad you like that fresh vegetables and everything you guys do you guys get good fresh produce on the island i actually have a nice little garden in my house are you on all this over there yeah just like this all right slide that board over hit it in fantastic good and the last thing i need my caramelized onions started those right at the beginning all right how's our chicken doing over there rita give it one more flip it looks excellent okay we've got some nice caramelization on top of this bird excellent look at that onions over there let these flavors marry now whoa that's hot there we go yeah that was real funny wasn't it everybody's a comedian around here i'm going to reserve half of that there we go and we'll leave that now we'll take a little bit of this sauce because we're done the bird is finished and now we're just going to put on a little picasso too aren't you do you see this so we'll just get this on here and you do this at the last five minutes there mr hawaiian because i'll tell you what happens otherwise you're gonna burn it so we've got that brine chicken dry rubbed we've been flipping it back and forth back and forth we hit it with a little bit of lemon juice now we'll hit this side we're tying it together we're having a huli huli mini luau that was about a minute a baby oh baby when you come back we're going to try everything and then it's going to be a big luau and he's going to dance that's all right we see another one of those let me see one of those i mean look at that that's real deal huli huli here at santa rosa it was made in oahu shipped to california and now we're making the real deal in my backyard nice job my brother anytime man there we go all right now we gotta check the huli huli chicken we made on the grill reno you do me a favor break that down dish it up some salad i'm gonna make a cocktail all right buddy not just a cocktail a hawaiian sized cocktail if you're gonna invite your buddy over he's gonna call it a baby luau then i kind of come through uh we'll start off with a little white rum a little elderflower liqueur yeah it's reno's day off tomorrow some pineapple juice and no we do use pineapple juice on the mainland too you know a little mango juice not as often will you find this in drinks there we go i don't want it to be too sweet too much so we're gonna hit a little bit of fresh squeezed lime juice give it a stir just a flow to some grenadine which comes from the pomegranates just for some great color and a little spiced rum and we'll float a little bit of spiced rum right on top oh it's going to go over okay now we're hitting some oranges we hit in some limes today with that junior are we garnishing anything no just bring it on over man it's time to eat throw in a couple big fat straws oh take what you do you gave me half the chicken jump in this tell me what you think look at the chicken the chicken is outrageous it didn't get to have the rotisserie going the entire time not bad huh did you bring us any fork spots i feel like i'm back at home see i don't even use hens i'm going to use the hand but i'm not going to eat the salad with my hand you want a big bite so the chicken super tender and the glaze then underneath there where he's hidden from the chicken is the salad the edamame that's a lot of big flavor and a very light salad a home right am i in the club right here am i in the huli huli club you're in the hulu i'm going to send you a pair of huli huli feathers for you tomorrow hulihui feathers all one big bite you saw what happened here first time ever we'll see you next week on guys big bite great job brother thank you huh backyard all the chicken drink here there's your truck you

Channel: FreshCatch808

Views: 152,335

Rating: 4.8070173 out of 5

Keywords: IslandBird2

Id: nZYYf5UiJME

Length: 21min 17sec (1277 seconds)

Published: Thu Jan 31 2013