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Pipikaula

A Hawaiian-style dried beef dish that hits smoky, salty, sweet, and savory all at once. Traditionally, pipikaula was made by salting and drying beef, but for this version I’m bringing it to the smoker to build that deep BBQ flavor while still honoring the roots of the dish. This one is chewy, smoky, packed with umami, and perfect with rice, poi, or fried up Helena’s-style for that crispy edge. Hawaiian BBQ isn’t just kalua pig — pipikaula deserves its shine too.

Ingredients

  • 1.5 cups brown sugar
  • 1.5 cups shoyu
  • 1 cup water
  • 2 Tbsp sesame oil
  • 2 Tbsp miso paste
  • 3 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1/4 cup honey
  • 2 Tbsp Thai chilies used as a substitute for Hawaiian chili pepper

Instructions

  • Mix all marinade ingredients until the brown sugar and miso are fully dissolved.
  • Add baking soda to the sliced meat, then pour marinade over the beef.
  • Marinate for 24 hours.
  • The next day, pat the beef dry.
  • Place into your oven, pellet smoker, or offset smoker at 200°F for about 5 hours.
  • Once it’s semi-dried, smoky, and chewy, you can store it as is or pan sear it.
  • I fried mine following Helena’s-style for that crispy, caramelized finish.
  • Serve with rice and poi and enjoy!