Hawaiian barbeque began centuries ago and is a fusion of cuisines brought by multicultural immigrants somewhere between 300 and 500 A.D. (someone correct me if I'm wrong). Meat was originally cooked in an underground oven, also referred to as an imu (essentially a pit), that was outlined with volcanic rocks. A fire was built and meat, wrapped in banana or ginger leaves, was placed into the pit and covered with wet leaves, mats and soil. The intense heat emanating from the rocks cooked the meat through. This is a picture of an underground oven on the Big Island. By the way, the pork was excellent.
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