I had heard about the crispy beef jerky chips that Kaimuki Grill was making and selling, and last night I had the chance to try them myself.
And it totally lived up to the hype.
I’ve had various kinds of crispy beef jerky — in Kona, at a craft fair — and these stack up against some of the best.
So I asked owner Carri Loui to show me how she makes her version of this trendy treat. Here’s my (ghetto and completely impromptu) video interview with her:
7 Comments
CAT: Last time I went there I noticed the cottage industry thing on one of the counters. First time I went there it was strictly fuud and drinks. I guess their pupus are becoming more well known so they are packaging them. Place is very local and fuud quite decent.
Super local and food is good and cheap, too. Can’t beat that!
How in the world can you not love that!!! Hopefully her engineer buddies patented anything new about this system. Big industry out there waiting for this kind of equipment. Being from the South I can say with certainty that good Beef Jerky attracts big crowds here.
We love our beef jerky here, too. Or at least my family does. But they don’t care for the crispy stuff…
i wish their kitchen stayed open later, though. 930 is way too early to close when the bar is open for a couple more hours.
I agree. But I think they were having trouble making money. Competition is tough in the area!
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