Filipino Barbeque

Beanie-Bean

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<p />Sorry...I should have been taking some pics while I was cooking, but I managed to snap a few shots before all the food was gone.[p]It's basically a marinated pork butt sliced thinly and put on bamboo skewers. My wife handles the marinating-side of the cook. Cooked it direct on the cast iron grid at around 375-400 deg. The wind was making things really hard to manage, not to mention making it very chilly here.[p]I'll make sure to grab some pics during the cook next time.[p]-Mike[p]

gdenby

Beanie-Bean,[p]I'd guess those cook really quickly. Maybe 5 minutes?[p]gdenby

AlaskanC

Beanie-Bean,[p]oh man that looks good!! What kind of marinade did she use?[p]I could use a few skewers of that along with a big bowl of pancit...mmm.... I havent had breakfast yet!

Dimple's Mom

Would love to know how she made the marinade. We used to live in the Philippines. I loved the food.[p]Gwen

Unknown

Beanie-Bean,[p]Spent some time there in the mid '60's and a few years ago went searching and came up with this.
Happy Holidays![p]Monkey, Meat, Philippine Street Vendor Style "Monkey Meat"

I was stationed at Subic Bay from 1983-86, and luckily was able to gather a little info on Philippino cooking. The marinade you're looking for is 7-Up, believe it or not. Usually the meat is pork sliced thinly, "woven" onto a wooden skewer and marinated overnight in 7-Up, garlic, soy sauce or what ever other spice suits your taste. I personally like to add a little cayenne pepper to give a little "hot" to the meat. You can use monkey if you like, but it's a darker meat and you need to marinate longer to get rid of the wild taste. Barbequed monitor lizard or fruit bat wasn't too bad either Norm Corley, Athens, Greece It was my mother-in-law who happened to be visiting at the time. Aftertelling me all about it, she got in the mood to do some. She used7up, garlic, soy, vinegar (and possibly some sliced onion--I don'tremember). She put it on skewers and I grilled it. Good stuff. Justmake sure your grill is hot enough to brown them quickly, and get themoff before they dry out.

Recipe Type
Appetizer, Side Dish, Snack

Recipe Source
Source: Internet, 12/23/05



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Beanie-Bean

OK, I have the secret formula from my wife:[p]1.5 lbs of pork butt (the really marbled/fatty part) sliced thinly into bite-sized pieces
1.5 cups Mama Sita's barbecue sauce
Black pepper to taste
1 clove crushed garlic (including the skins)
1.5 cups beer (just drink the rest while the cooker is warming up), but you can substitute 7-Up if you'd prefer that instead[p]Marinate overnight, and place on bamboo skewers which have been soaked in water for 20 minutes.[p]I grilled these direct on a cast iron grid for about 10 minutes. Just keep an eye on them, and flip them often, because you'll find some hot spots on the charcoal.[p]Dorothy said that we can take some pics of the entire process next time we cook it.[p]Let me know if you have any questions, and I'll help out as best as I can.[p]-Mike[p]

Michael B

Richard Fl,[p]A friend at work says is wife, who is from Baguio, uses 7Up, coconut and palm vinegars, soy sauce, kalamansi when she can get it or lemons when she can't, and garlic.