This Restaurant Sells 20+ Types of Poutine
Classic barbecue comes with a view at this Windward-side hole in the wall, which serves dry-rubbed meat that’s been smoked for hours over a combination of hickory and tropical woods. Try the popular beef brisket or pulled pork shoulder, served on a platter with seasoned rice and sides, or piled high onto a homemade French cottage roll packed with onions and garlic. The desserts here are totally worth saving room for: shave ice, ice coffee floats, and some delicious specials (if you’re lucky, you’ll catch the malasadas).
Kalihi (and Blaisdell and Kailua farmers markets)
Located in a residential neighborhood in Kalihi, this tiny apartment-style eatery serves up local-style barbecue for lunch only. As its name implies, dishes are smoked with guava -- strawberry guava, to be exact -- which lends a sweeter note to its smoky meats, poultry, and seafood. Order a plate lunch of spicy pork, butterfish collars, salmon belly, burgers, duck, kalbi short ribs, or meat chili. Or, if you would prefer to go to the beach and work the hibachi yourself, this joint has you covered: grab your favorite from the selection of pre-smoked, frozen meats to take home and impress your friends.
If the thought of high-quality marbled meat makes you drool like one of Pavlov’s dogs, you should probably stop whatever you’re doing and head to Yoshi, where you can order cuts of succulent US prime and Kobe Gold Grade beef, either marinated or au naturel. If you want to learn about the true glories of Japanese cattle, however, go for the A5 Wagyu -- the highest grade possible -- and let the soft, buttery meat melt in your mouth.
Bob’s Bar-B-Que has been serving up delicious, classic, local-style barbecue to Oahu residents and tourists alike for over 38 years. Hit the walk-up counter, where you’ll find hibachi, traditional barbecue, and sweet-and-tangy teriyaki. With so many options to choose from, your best bet is the Super Combo: a delightful, meaty medley of beef and baby back ribs, kalbi, teri beef, and teri chicken, all served with heaping spoonfuls of rice, plus mac salad. You could split this extravaganza with a friend (or two) and austerely save the leftovers, or -- and this is the recommended option -- embrace your inner meat beast and go to town solo.
Even the mini rack of pork spare ribs at this Southern soul joint will quell hunger pangs: the barbecue here runs sweet, tangy, and -- most importantly -- plentiful. Be prepared to paint your face with the good stuff. If you’re up for a serious challenge, go for the full rack -- or supplement your half-rack with some tender, smoky beef brisket (and consider names for your future food baby).
If you have a sudden, inexplicable craving for Southern barbecue, perhaps the scent of Molly’s wood-smoked meats found you all the way from central Oahu. The restaurant formerly known as Molly’s Smokehouse serves up rich, country-style comfort food, including Texas-style barbecued chicken, baby back ribs, pulled pork, and the amazing brisket that it's known for. Wash it all down with a glass of sweet tea, the Southern confection/quaff that’s basically eleventy-billion parts sugar to one part water.
For a barbecue splurge with a Korean twist, this yakiniku restaurant offers up quality meats that you cook yourself on a tabletop grill. Pop your Kobe beef brisket, pork belly, or prime rib in the center, then cook your kimchi, onions, zucchini, or corn in separate compartments on the grill’s perimeter. The best feature (aside from the hot, hyper-fresh dinner in front of you): there’s a vent situated just above the grill that sucks away the smoke -- so you aren’t stuck with the scent in your hair and clothes afterward.
When a place proclaims to have the "best suckin’ ribs in Hawaii," it's definitely making a bold claim -- especially when it looks more like an old-fashioned supper club than a barbecue joint. But with over 18lb of ribs cycling through the restaurant every week, this joint’s popularity might just speak for itself. The ribs are adored for their homemade barbecue sauce, which the chef describes as a mix of Asian and Texas influences.