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Filipino BBQ

Beanie-Bean
Beanie-Bean Posts: 3,092
edited November -0001 in EggHead Forum
Man, I caught some hell from the guys at work for having to go to the Oriental store for some rice during lunch last week. "Why do you have to get some rice?" one of them quipped. "Well, it's because that's what I eat..." I replied, only to see the puzzled look on their faces. I had to get some rice and some barbecue marinade for the Filipino BBQ I did earlier this evening. Here you go:

IMG_9435.jpg
IMG_9436.jpg

Since the grill was already heated up, I broke out the ground chuck I picked up earlier today and did some burgers, too. Sorry, no pics for those. Still trying to figure out what to cook tomorrow. I've got some extra bacon I could use for pig candy, some nice 20/25 shrimp, $1.99/lb boneless chicken breasts, and some organic ribeyes that were on sale.

*Sigh*

Maybe I'll just cook all of it and call it a day. Gotta get ready for work--I'm covering the 3rd shift this evening until 4AM. Have a great evening, everyone!
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Really want to bust their chops, go to the store for some monkey meat. LOL

    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, 2005/12/23

    BGE Forum, Michael B, 2007/12/26

    A friend at work says is wife, who is from Baguio, uses 7Up, coconut and palm vinegars, soy sauce, kalamansi ( Calamondin ) when she can get it or lemons when she can't, and garlic.
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    My guess is that they haven't tasted your egging yet :laugh: :laugh: pic's look good , bring them to work & they will pay for future cooks ;)B) .
    Pat
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  • BobS
    BobS Posts: 2,485
    Do you care to share the recipe for the marinade for that beaf? Looks GREAT.
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Do you by any chance have approximate quantities?
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  • bobbyb
    bobbyb Posts: 1,349
    Richard,
    I enjoyed the monkey meat from the street vendors in Ilongapo in the mid 70's (among other things). Really appreciate all the recipes you post.
    Regards, Bob
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  • Richard Fl
    Richard Fl Posts: 8,297
    I was in and out of that region '67-'71 and don't have a clue, but Mr Google found this. Play with it and see what happens.

    http://www.recipezaar.com/176933
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  • Richard Fl
    Richard Fl Posts: 8,297
    This one looks even better.

    Good night Mr Google.

    http://www.cooks.com/rec/view/0,1727,158168-224197,00.html
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Yes, we've got some friends who have made a very nice living selling this...and paid the kids' way through school with it, too.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Actually, it's pork country cut ribs sliced very thinly. The secret marinade sauce we use on it is Mama Sita's barbecue marinade, some crushed garlic, and some beer.

    Oh yeah, be sure to soak your bamboo skewers in water a bit before you put the meat on so that they don't turn into smoking wood on the BGE. Cook temp was 350 deg before I put the foil shield in just under where the thermo is located. Kinda have to do it by time/feel for this one--lots of rotating of the skewers to prevent the meat from turning into charcoal.
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  • Unknown
    Unknown
    i was stationed in subic bay from 66 to 69 and Ilongapo was the place to party.. i want to go back.. San Miguel beer, monkey meat, a couple baluts :woohoo:to end the party.. ;) and what bobbyb said (among other things) ;)
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