House of Tiki Sale and Hot Lava Java Party

Aloha!!! Happy turkey hangover to all!! Sorry for last minute notice, (better late than never). We are having a three day sale starting today through Sun. And even better, we are having another PARTY!!! Saturday from 4 to 6 pm we will have a little HUKILAU to officially celebrate the opening of HOT LAVA JAVA. Come on down and get some free kau kau and listen to the tropical sounds of "ISLAND TRIO" from 4 to 6 pm. Bring the KEIKIS and your WAHINES (or KANES) and cruise down to sunny Costa Mesa for a good time. Avoid the chaos at the mall and shop for something out of the ordinary at House of Tiki and get at least 20% OFF almost everything in the store!!! Mahalos for all your support!!!!

Does the 'Bus' stop by your place?

Yep there's a bus stop up the road. Don't know when the bus from FLA comes in but I'll be here all day servin up good food and grog. Hope to see ya!!

On 2006-11-25 09:14, shakatiki wrote:
I'll be here all day servin up good food and grog.

And just WHEN were you going to let GROG know you were seving up GROG?!!!!
And how do you know GROG isn't busy that day? GROG cannot just be at your beck and call anytime!
GROG can't just clear GROG's calender at your whim. GROG need some advance notice! Sheesh!

Kahlua GROG

1 Healthy GROG
1 tsp. Liquid Smoke
1 tblsp. Chunky Salt
1 can Chicken Broth
3 Tblsp. Aloha Shoyu
1/4 Head of Red Cabbage
1 Cooking Bag, 'Extra-Extra-Huge' Size

Trim as much fat as possible from GROG. Place it, the chicken broth, salt and the liquid smoke in the 'Extra-Huge' plastic cooking bag, (buy it in the 'GROG Supplies' section of Vons) pierce the top of the bag with a few tiny holes, and bake in a huge cooking pan for 3 1/2 hours at 325°. Turn over at 1 1/2 hours, to moisten GROG. Then rotate again at 3 hours. At 3 1/2 hours, turn the oven to its lowest setting, 125° and let GROG sit for another 1 hour. Then turn the oven off, but don’t open the door, and let GROG sit for another 2 hours in his juices. GROG should fall apart easily at the end; just flake with a pitchfork. Slice the cabbage thinly and mix with Aloha Shoyu into the GROG with a pineapple in it's mouth for decoration.

Alternate version; soak in brine for 24 hours prior to cooking. Brine; add 2 cups chunky salt to hot bathtub. GROGs in the wild can usually be found in their bathtubs, so this isn't as difficult as it sounds.

Will keep in the refrigerator for up to two days.