Barbecue University With Steven Raichlen
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Keep your leis on and your coals going for the tropical feast in this special night school edition of BBQ U begins with a Tuna "London Broil" prepared with a sesame-pepper-wasabi crust, served with a wasabi cream sauce and grilled baby pineapples. A succulent traditional rotisseried Honey Lime Huli Huli Chicken follows, and Steven wraps up his dissertation on Hawaiian barbecue with Huli Huli Pineapple, a carved whole pineapple painted with a brown sugar glaze as it spit roasts over a bed of glowing coals.