“There’s something about the combination of miso and peanut butter and how it caramelizes when it hits the grill that’s just incredible,” Sheldon Simeon writes in his new book, Ohana Style. “You can smell it a full mile away when someone is grilling it at the beach.” He credits legendary Hawai'i chef Sam Choy with the combination. Simeon’s riff is incredibly versatile: He uses lager in the marinade, but any beer you like the taste of will work. Add heat with sriracha or chili garlic paste, or skip it. You can swap in chicken breasts, though Simeon prefers thighs. “To me, there’s nothing that beats the juiciness and even cooking of boneless, skinless thighs on the hibachi,” he says.