Steve Looney and his family are our family. He is an incredibly talented tattoo artist (he does some of the best Polynesian tattoo work out there!) and every time I see something he is working on I am blown away! But his many talents extend way past the doors of Pacific Soul; his tattoo studio out in Honolulu, Hawaii (I know, right?! Uh HEAVEN!).
One of the many talents Steve has is that he is one of the best grillers I have come across in my many years of cooking professionally. His teriyaki burgers rule and his short ribs are the stuff legends are made of. Taki and I (and any fortunate friends we bring along) are so spoiled when we visit them on the island.
We always the best and most interesting food whenever we visit, from coconut crab (a land crab that eats coconuts, Google them- you will be amazed!) to the above-mentioned grilled treats. Thank you Steve and Dani!!
Check out Steve’s Samoan BBQ recipe and some of this incredible tattoo work!!
Steve’s Samoan BBQ
This is for a small bbq (2-4ppl) so multiply recipe for larger bbq parties!
3/4 gal. Aloha Shoyu (soy sauce)
4-6 cups water to dilute shoyu
2 1/2 cups sugar or more or less to taste
Sesame seed oil 3 heaping tbl sp.
Fresh chopped Ginger or minced in a jar 1 heaping tbl sp.
10-15 chopped cloves of garlic
1 lrg. Yellow onion chopped
1 lrg tray of boneless chicken thighs (about 20-25 pieces) from Costco’s or Sam’s Club
1 lrg tray of short ribs (about 20-25 pieces) from Costco’s or Sam’s Club
In a large pot pour shoyu and water and add all ingredients. With your hands squeeze and mash up the ingredients in the shoyu mix. This releases the flavors in the shoyu. Then put it on the stove and turn to med and let simmer for about 5 min. After simmering, pour in to another pot so will cool down faster. Add chicken about half full in 2 gallon ziploc bags as well as ribs in it’s own bags halfway full. After it cools down pour marinade in large 1 or 2 gallon bags with chicken in it. Then in a 1 or 2 gallon bag for ribs to fill just over the ribs and chicken.
Refrigerate for at least 4-6 hours or even overnight.
Grill over mesquite charcoal or Kiawe wood for best flavor till fully cooked
Prep time for marinade: 15-20 minutes about 30-45 min for marinade to cool
Cook time: 1-2 hours depending on heat of charcoal
Feeds about 20-25 or about 10 Samoans maybe less if over 300 lbs.
Thank you Steve for the bbq inspiration!!
Check more of Steve’s tattoo work at:
Pacific Soul Tattoo
320 Ward Ave. #215
If you Have a recipe or food tattoo you would like to share, contact us! firstname.lastname@example.org
We would love to promote your work in the kitchen or in the studio!
Thanks for reading, have a great day!!