Polish Luau Update Complete With Recipe!
Wisconsin's Morning News listeners came through big time a few weeks ago when I first brought up the new taste sensation sweeping the nation: the so-called "Polish Luau".
Okay, "sweeping the nation" is a stretch--it's catching on in a few southeast Wisconsin backyards and sounds like a fun way to feed a crowd. Listeners chipped in last time I brought it up on the web, with variations on the theme: a garbage can full of food placed over a fire. Let 'er boil and wa-la: the feast is on.
Here's the recipe for the original version I first heard about, courtesy of my barber Wally Jablonski of "Your Father's Mustache" in beautiful Hales Corners, Wisconsin:
30 gallon garbage can (metal, of course and preferably new...at the very least thoroughly scrubbed)
15-18 cans of beer, opened and set upright int he bottom of the can
Fill the bottom of the garbage can with water to within an inch of the top of the beer cans.
Place a Weber grill grate on top on the cans
10 lbs. whole red potatoes, washed but not peeled
3 lbs. whole white onions
2 large heads of cabbage, cut into wedges
All of the above are to be placed directly onto the grill
Put the following into a mesh laundry bag:
4 bags of carrots
2 lbs. green beans
2 dozen ears of corn, broken into small pieces
Place the bag on top of the onions, spuds, and cabbage, the place the following on top of the bag:
2 rings of bologna cut into chunks
2 lbs of kielbasa
2 lbs of polish sausage
Add ham, chicken breasts or any other meat you want (WARNING: Wally says chicken breasts don't really work too well--he
suggests sticking with the sausage)
Cover, and boil over open fire. It'll take close to an hour to start boiling. Cook for an hour after you see steam coming out of the cover. Be careful when opening--the steam is very hot. Dig the chow out of the can, and serve it up.
Enjoy. And, if it doesn't work, forget where you first heard about it.