Best Luau In Town!
The comprehensive process involved in preparing the usual fare -- kalua pig, lomi salmon, long rice, poki, opihi, poi, haupia, kulolo, sweet potato, and pineapple are certainly a part of the celebration and also happens to be the biggest annual event at our church, United Church of Christ - Judd Street. August 16, 2008, marked our 52nd Annual Luau which could very possibly be one of the biggest events of its kind in the state. Preparing 3,600 complete luau meals each one including all of the previously mentioned treats is an unbelievable feat of which even those of us involved in the yearly fete never cease to be amazed! A DINNER FOR THREE THOUSAND SIX HUNDRED Like everything else, our luau starts with the basic ingredients the main ones being... • 4,163 pounds of pig (whole pigs delivered to our church) • 2,313 pounds of un-mixed poi (the thick stuff to which needs water added to it) • 675 pounds of chicken thighs • 360 pounds of long rice (dry weight) • 113 pounds of seaweed (ogo) • 16 gallons of opihi • 608 pounds of ahi/marlin fillets • 38 pans of haupia • 225 pounds of diced salt salmon • 675 pounds of tomatoes • 788 pounds of sweet potato • 90 pounds of green onions • 34 pounds of round onions • 68 pounds of ginger • 58 cases of pineapple (456 pineapples) miscellaneous seasonings like salt, sugar, whiskey, etc.  The center of interest for most is focused on the "pit" which is filled with keawe wood covered by porous river rocks that will be used to retain the heat in the traditional Hawaiian underground cookery. Nearly four hundred pounds of dried long rice are soaked and cut in preparation and will be cooked up with chicken, ginger, onions, and whiskey (for taste!) throughout the next day... while six hundred pounds of tomatoes are chopped up to be used in preparing the lomi salmon. Excitement mounts as the imu pit is lit and the rocks are heated to for a couple of hours in a fire that always results in at least one call to the fire department despite our permit to perform the activity. Pigs, this year a total of ten averaging 450 pounds apiece, are delivered in the morning, salted and prepped for cooking that day. Over the years depending on their weights, the number of pigs delivered according to our total weight needed went as high as nineteen. When the rocks are hot enough, the pigs are arranged around the pit and just prior to placing them for cooking we offer our thanks to God for the bounty He provides and the fellowship with which He has blessed us all. A few large rocks are placed inside each pig to cook from the insides with the placement of each rock resulting in a beautiful sizzle and accompanying burst of aromatic smoke. After rocks have been placed in each pig, the remaining rocks in the pit are covered with crushed banana tree stumps onto which the pigs are placed.... then covered by layers of banana leaves and tea leaves to prevent the pigs from burning and to provide moisture while they're left cooking overnight. Wet burlap bags are then thrown over the leaves, followed by large sheets of canvas before covering the entire imu site with dirt. The following morning, the pit is uncovered and still steaming pigs are inspected to reveal a deliciously browned outer skin and the moist, succulent pork that only an imu can produce! In addition to the delicious transformation of the pigs by the imu, a large batch of sweet potatos that started like this.... are brought out of the imu pit the next morning like this!. And immediately after the imu has been uncovered in the morning, the long-rice crew goes into a process of preparing broth from chicken and combining it with long-rice, a task that will last throughout the day to keep up with the 3,600 meals to be processed before the end of the day. At the beginning of the day the boxes that we'll need to prepare seem almost an impossible task to surmount. Each meal will contain a generous serving of freshly-made poki (raw fish with seaweed, rock salt, and kukui nut... ... and a serving of opihi, the limpet meat that Hawaii folks treasure as one of the sea's greatest delicacies! And what Hawaiian meal would be complete without a serving of sweet pineapple? It's all included at the United Church of Christ-Judd Street Luau. With thanks to God, and our church family and friends, we celebrate fifty-two years of the "Best luau in town!" If you're around and available in August, get in touch with us... we'd love to have you be a part of our annual tradition!Here are a couple of the best "commercial" luaus on Oahu!
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