Guava BBQ Sauce

Makes about 4 ½ cups of sauce
Cooking Time: 5 minutes

1 10oz Jar Hawaiian Sun Guava Jam
1 cup Hoisin Sauce
2 ½ cups Ketchup
3 tablespoons Chili Sauce
5 large Garlic Cloves
3 tablespoons Kikkoman Tempura Sauce
1 bunch Cilantro, washed
4 tablespoons Chopped Ginger

Add all the ingredients into a blender and puree until smooth. Use as an island inspired sauce for your next BBQ. Great with chicken, pork, ribs, beef or lamb chops.

Guava BBQ Sauce

Turkey Meatball Lollipops

Serves: 6-8 People
Cooking Time: 45 minutes

1 (1.25lb) Pack Foster Farm Ground Turkey (93%/7% Lean)
1 Pack Fresh Turkey Italian Sausage Hot & Spicy
1 Small Sweet White Onion, minced
1 ½ Cup Aged Gouda Cheese, grated
2 Eggs
6 Cloves Garlic, minced
10 Basil Leafs, minced
2 Tablespoons Fresh Parsley, minced
1 Tablespoons Italian Seasoning
½ Teaspoon Black Pepper
½ Teaspoon Salt
Serve with – BBQ Sauce or Store Bought Tomato Sauce
Lollipop Sticks (Optional)

Preheat the oven to 400° and then start by grabbing a large mixing bowl and adding the ground turkey meat. Now take the Italian sausage out of its casing and combined the meats together. Next add all the rest of the ingredients to the mixing bowl including the onion, garlic, eggs, basil, parsley, cheese, Italian seasoning, pepper and salt and use your hands to blend everything together well. Next take a small muffin tin or baking sheet (if you use a baking sheet make sure you line it with tin foil first) and spray with Pam or any non-stick cooking spray. Now start forming your mixture into meatballs about a golf ball in size and place them into the muffin tin and bake in oven for 20 minutes. Take them out of the oven and let them cool for a minute or two. You can either serve these meatballs as a fantastic pupu with BBQ dipping sauce (on lollipop sticks for fun) or use them in a traditional spaghetti and meatballs entrée with your favorite tomato sauce.

Turkey Appetizers recipe close upTurkey Meatball Lollipops Recipe

Covert Ultimate Cheeseburger

Serves: 4 People
Cooking Time: 30 Minutes

Meat Mixture:
1.5 lb of Lean Ground Beef Sirloin
½ Small White Sweet Onion, Small Diced
½ Cup of Cilantro, Chopped
4 Cloves of Garlic, Minced
2 Tablespoon of Oyster Sauce
1 Tablespoon of Worcestershire Sauce
2 Teaspoon of Aloha Soy Sauce (Low Sodium)
2 Teaspoon of Sriracha Hot Chili Sauce
¼ Teaspoon Ground Black Pepper
¼ Teaspoon Garlic Salt
Cheddar Cheese, 4 Slices (or favorite cheese)
1 package of Hamburger Buns, Whole Wheat

Condiments: (Recommended but Optional)
1 Avocado, Sliced
1 Tomato, Washed and sliced
1 Small Red Onion, Sliced
4 lettuce Leafs

Preheat Grill. Combined all the meat ingredients into a bowl and mix with your hands until ingredients are evening blended together. Divide the meat into four equal parts and form patties with your hands. Place each patty onto the grill and cook to desired temperature (it’s recommended to cook meat all the way through). Meanwhile wash and slice your favorite condiments such as avocado, tomato and red onion and set them aside. Place the slice cheese on top of each patty about 2 minutes before they are cooked while also placing the buns on top of the grill to heat up the bread. Compile burger and enjoy with potato chips and salad.

Ultimate Covert Hamburger recipe

View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA

Yakiniku Hiroshi

Overall Review: CorkCorkCorkCork

Service: The service was absolutely top notch at Yakiniku Hiroshi in Waikiki. They had about one server / table back per a table and it made a huge difference in the overall dinning experience. We didn’t have to wait even one minute for a refresh of our water/tea or to add other items to our order.  They also quickly removed old plates which is always appreciated.

Food: The menu at Yakiniku Hiroshi comprises of a large variety of meats, seafood, noodles and a terrific assortment of vegetables. One of the best things about this restaurant is they have a very high standard of meat and only accept the top 1% of USDA graded beef. The best selections on the menu are Gold & Platinum grades of Wayu Beef raised in Idaho and known as some of the best high quality American Kobe Style beef available.  The vegetable side dishes that came with the sample menu (for 2 people) where delicious and included choy sum, kim chee, diakon kim chee, bean sprouts, roasted garlic, rice, seaweed, and even a side salad. The food is good but its also very expensive for the amount of food you get for each dish so we recommending going with a big group so you can afford to try lots of items on the menu. They also have an excellent wine list with over 200 selections!
Download Yakiniku Hiroshi Menu

Favorite Dishes: The Smaller Premium Sampler which was $45 per a person was great and if you prefer they will substitute the beef tongue for another meat variety fresh that day (we got a thinly sliced pork which was very yummy).

Atmosphere: The ambiance was very nice at this establishment and they two seating areas downstairs (5 tables) and upstairs (10 tables). The tables are very clean and new-age for Yakninku and utilize a charcoal burning brazier which is smokeless and really enjoyable. The only thing we where not to keen on was the music which was very poppy and didn’t really mesh with the relaxing atmosphere.

Consistency: We have only been once so far but would like to visit again soon.

Parking: Yakiniku Hiroshi offers validated parking for 3 hours at the Waikiki Trade Center which is one block away from the restaurant.

Price Range: Medium-High ($10.50-$65) per Entree
Corkage Fee $25 per Bottle
Reservations Accepted & Recommended
Take Out Not Available

339 Royal Hawaiian Ave.
Honolulu, Hawaii 96815
Tel: (808) 923-0060

Hours of Operation:
Open Daily for Dinner: 5:30 p.m. – 11 p.m.


Yakiniku Hiroshi honolulu restaurant review

Premium Package

Yakiniku Hiroshi Korean BBQ

Vegetable Sides

Waikiki Japanese BBQ restaurant

BBQ Pork


Root Beer Can Chicken

Serves: 4 people

Cooking Time: 3 1/2 Hours

1 (5-6 Pound) Whole Chicken
1 Can Root Beer
1 Gallon Size Heavy Duty Ziplock

1 12 ounce Can Root Beer
½ Small White Sweet Onion, Chopped
½ Cup of Cilantro, (leaves and stems)
10 Cloves of Garlic
4 Tablespoons Ginger, Chopped
2 Tablespoon of Oyster Sauce
2 Teaspoon of Sriracha Hot Chili Sauce
¼ cup Toasted Sesame Seed Oil
½ Cup Hoisin Sauce
½ Cup Aloha Soy Sauce (Low Sodium)
1 ½ Tablespoons of Chinese 5 Spice

Place all marinate ingredients into a blender and blend until smooth. Remove neck and giblets from cavity of chicken and rinse it with cold water to remove any extra blood from the chicken. Place the chicken into a gallon size ziplock bag and add the marinate making sure to reserve 1 cup for basting later during grilling process. Place chicken into a large bowl and put into the refrigerator for two hours, turning the bag over after the first hour has past to insure it’s well marinated. Preheat grill to medium heat only one side of the gill (for indirect grilling). Open a root beer can, dump out half the contents and lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover and grill for 1 hour and 30 minutes, basting the chicken every 30 minutes with the remanding marinate. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 5 lb chicken will usually take around 1 1/2 hours, or until a meat thermometer inserted into a meaty portion and registers 160°F – 165°F. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. Once complete using tongs carefully lift the chicken with a metal spatula under the bottom of the root beer can and place it onto a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. Complete the meal with your favorite side dishes.

Root Beer Can Chicken Recipe

Migawon Korean Resturant

Overall Review: Cork

Service: Well the service at Migawon on Kapiolani blvd was overall pretty bad. The moment we walked in we were greeted with smiles (most likely excitement because no one else was in the restaurant) but it didn’t last long. At one point we asked for some napkins and the lady pointed to the corner table where they were located! I mean really? its not like they didn’t have the time to service the only customers in the restaurant. Also they barely spoke English and it took two of them to figure out what we wanted.

Food: The food was pretty competitively priced with other Korean BBQ places in town, but Migawon only gave you 5 lousy kimchi sides which were not very good and very disappointing. In fact, we only asked them to refill one of them (the bean sprouts) which is not what you want when you spend $20+ per a person. The menu was pretty typical they had both BBQ options and regular menu items including stews, pancakes, bi bim bap, etc. It was memorable…. but not in a good way.

Favorite Dishes: BBQ Chicken, Boneless Kalbi, Lettuce & Seaweed (for wrapping meat and rice).

Atmosphere: WOW the atmosphere at Migawon is just awful. It’s dirty, has zero personalty and was thrown together with a mish-mash of tables and chairs. The music was like a techno pop which was really strange for a Korean restaurant and flies/gnats were flying around us the whole meal which is super unappetizing.

Consistency: We have only been once and we will never return. Honestly this place is not long for this world. I can’t imagine it being around for longer than 3 months.

Parking: They do offer parking but its really unclear where that was exactly. We ended up paying to park down that back ale off of Kalakaua and Kapiolani.

Price Range: Medium ($20-$27) per BBQ Entree
Reservations Accepted (Not Recommended)
Take Out Not Available

1726 Kapiolani Blvd.
Honolulu, HI 96814
Tel: (808) 947-5454

Migawone Korean BBQ in Hawaii Picture

BBQ Combo Plate