ONO CHARCOAL Press Releases
Ono Charcoal - Distribution Deal with Northwest Grills
Ono Charcoal, located in Maui, Hawaii, and its brand of 100% all natural Kiawe charcoal is pleased to announce a distribution agreement was reached with Northwest Grills.
» Click here to read more
Ono Charcoal - Now Available at California Backyard
Ono Charcoal, The Premium All Natural Kiawe Lump Charcoal, is pleased to announce that Ono Charcoal is now available at all California Backyard stores locations in Gold River, Roseville, Natomas, Rocklin, CA and Reno, NV.
» Click here to read more
Ono Charcoal - Available Online at U.S. Wellness Meats
Ono Charcoal, The Premium All Natural Kiawe Lump Charcoal, is pleased to announce that is it is now available to purchase nationwide at the online store of U.S. Wellness Meats. » Click here to read more
Ono Charcoal - Randy's Urner Out Side
Ono Charcoal, The Premium All Natural Kiawe Lump Charcoal, is pleased to announce that is it is now available at Randy Urner's Out Side store in Bakersfield, CA. » Click here to read more
Ono Charcoal - Retail Product Launch
Ono Charcoal, located in Maui, Hawaii, and its brand of 100% All Natural Kiawe Charcoal has received its first retail order from a partnership formed with Barbeques Galore to distribute Ono Charcoal. » Click here to read more
To contact our press bureau, please email us at press@onocharcoal.com
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TESTIMONIALS
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"Much Mahalo to the folks at Ono Charcoal for donating their Kiawe Charcoal for our Palo Alto Fire Department Firehouse Cook/Huli Huli Chicken Fundraiser. We cooked 450 birds and used a lot of Ono Charcoal to bring out the real flavor of our Huli Huli chicken. Everyone was raving about the smell of the smoke and it actually brought a lot of people to our booth to buy our chickens!
For our Huli Huli chicken Fundraiser, we used about 100 lb. to start our fire and let it burn for about half hour before we started to cook. Since the coals were so hot to begin with, we raised our grills about 6" from the bottom and the heat was perfect without burning the birds. After the first hour, when the heat settled down, we lowered the grills about 2" and did this until the grills were back on the bottom position. When our birds were almost cooked through, we added our marinade and flipped or "Huli'ed" the birds a few times to finish cooking and caramelize the marinade a bit. We took the birds off the grill and let them rest for a few minutes. They were so Ono!"
Norman P. |
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"Ono is the first charcoal that I can use that does not affect my allergies! We are back to cooking on coals again and last weekend's pork loin was incredible!"
Vicki B.
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"Last weekend I tried Ono Charcoal and WOW - What a fun, flavorful experience! I loved hearing the crackle and watching the smoke drift across our burgers. Nothing compares to the awesome flavor created by the Kiawe wood. It is a more gradual, deeper flavor that develops with each sizzle. I must say it was a neat process just to watch the midnight black wood glow and form the silky ash color. I am anxious to cook again and test the re-usable qualities of the wood too. I have a ribeye I ordered just to try out with the Kiawe.
By the way, those fire starter bricks were fantastic! I can't believe I have spent so much of my life around campfires and grills without ever seeing them. Let me know what I can do to help spread the good word about your Ono Charcoal."
Tressa J.
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" I have been barbecuing for a long time. I got into it in the early 80’s. I have always used a BBQ, never a gas grill. Being from So Cal that‘s just not cool. I could never figure out why my bbq didn’t smell as good as some bbq’s or from restaurants that bbq’d. Someone mentioned to me lump charcoal and specifically Ono Charcoal. So I picked a bag up and since I am a Hawaii lover, I went ahead and got the fire starters, pure olive oil and salt from Ono too, why not? right!
First off, where have these starters been all my life? Talk about easy and NO, seriously, no gas smell or taste. I just stuck four of the starters under the charcoal and 30 minutes later I had THE perfect fire. The smell is just as good as the fire, I finally found that bbq smell and taste that had alluded me. I am so won over, I could never even consider using briquettes ever again. Also, I’ve always used extra virgin olive oil, which looking back, I guess, made bbq’d things taste a little bitter. I don’t know if it’s the Ono Brand of pure olive oil or just pure olive oil itself but OMG, I made the best bbq’d chicken I’ve EVER made in my life. I’ve had the chance to use Ono a few more times since then and I get nothing but compliments (one from a professional chef!) and being a natural charcoal make it even better. Bottom line is I feel like I really know what I am doing now and feel proud to bbq for people."
Mitch R. |
