The Art of Grilling

One of the most unique features of the Shore Bird is our world-famous grill,  where diners are invited to cook their own steak, chicken, or fish entrees. The grill is fired up nightly from 4 PM to 10 PM. Steaks and seafood come to the table fresh on a platter and guests are directed to the grill where they are provided with a variety of seasonings to completely customize the flavor of their entrees.

Never grilled before? Don’t worry!  Cooking times are clearly displayed at the grill,  along with a large clock to ensure perfection. And if you get into trouble there are grill masters on duty to help you. By the time your dinner is ready you will appreciate the ins and outs of grilling.

The Shorebird grill is a social experience where you can meet people from Hawaii and all over the world. Many a friendship has been started around our grill.

The basics of grilling are:

  • Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray.
  • Leave space around each food item on the grill to allow for even cooking and smoke penetration.
  • Turn meat just once on the grill. For steaks, turn them when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat).
  • Apply sauces containing honey, brown sugar or molasses during the last 10 minutes to prevent the sauce from burning.
  • Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
  • Place cooked foods on a clean plate—not one that has previously held raw meat, fish or poultry.
  • Brush the grilling surface (once it’s cooled) with a wired brush to remove any stuck-on food.

We invite you to join us and give it a try,  nightly from 4pm until 10pm.  We’ll take care of all the prep and clean-up for you.

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