John and Sam return to the North Shore of Oahu to barbecue with musicians Kalei Gamiao, Jon Yamasato and Lopaka Colon. To help celebrate Kalei’s parents’ anniversary, the guys make a feast using kalbi, Redondo’s arabiki sausage, samoan crab, and a single breakfast sandwich.


Samoan Crab Salad

  • 2 Samoan crabs, meat removed
  • 1 head romaine lettuce, chopped
  • 1 package salad mix
  • Dried cranberries
  • Pumpkin seeds
  • 1 Zippy’s Spam Breakfast Sandwich, sliced

Vinaigrette Dressing:

  • Crab “au jus”
  • Lemon zest
  • 1 lemon, juiced
  • 1 packet Ranch dressing
  • 1 tablespoon olive oil
  • Sriracha Chili Sauce to taste
  • Hawaiian salt to taste
  • 1 tablespoon Heinz Yellow Mustard
  • 2 tablespoons Kraft Mayo

Place lettuce in a large salad bowl. Top with crab meat, cranberries, pumpkin seeds and breakfast sandwich slices. Drizzle with vinaigrette dressing and enjoy.

Chicken and Arabiki Kebobs

  • 6 chicken thighs, grilled and cubed
  • 3 medium tomatoes, seeded and cut into 1 inch pieces
  • 1 large onion, cut into 1 inch pieces
  • 6 Arabiki sausages, cut into 1 inch pieces
  • 6 hot dogs, cut into 1 inch pieces
  • Olive oil
  • Wooden skewers

Marinade:

  • 1 bottle Kraft Original Barbecue Sauce
  • 1 tablespoon Thai hot sauce
  • 1 tablespoon sugar
  • 1 tablespoon Aloha Shoyu

Soak wooden skewers for 30 minutes; drain. Thread chicken, sausages and vegetables onto a skewer, alternating each ingredient. Cook kabobs with olive oil for 5 minutes, turning occasionally, until caramelized. Serve on a bed of noodles. Drizzle with marinade and serve.

Box Choy items

  • Heinz Yellow Mustard
  • Kraft Original Barbecue Sauce
  • Zippy’s Spam Breakfast Sandwich