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While living on the Kona Coast of Hawaii, my wife and I were befriended
by a Hawaiian family. They introduced us to their
family's secret marinade. This particular marinade
was appreciated not only by friends and family, but it was also the
envy of many others. Realizing what
had been shared with us, we aspired to share a secret of the islands
with the mainland and with it a taste of Hawaii!
Upon returning to the mainland United States we realized that we needed a special
way to marinate our unique sauce into our meats. We
were soon introduced to a special marinating process using a vacuum
tumbler. Our vacuum tumbler extracts fat out of the meats and this
in turn pulls the sauce deep within the meat, increasing the moisture
level by as much as 30 percent! Our meats are
moist, tender, and saturated with the flavor of our special sauce,
unlike traditional barbecue styles where the meat is dry and the
flavoring is applied only to the outside.
Once the meats are thoroughly marinated with the vacuum tumbling
process, they are rotisserie cooked over 100% mesquite
charcoal. Slowly rotating the meat over the mesquite
allows some of the juices to drip into the fire, producing a mouth
watering aroma and creating a hint of smoke flavor in the meats
which is nicely complimented by the sauce.
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