Category: grilling

How to Make a Tender Filipino Style Chicken Barbecue

Summer is barbecue season and it’s undeniable barbecue tastes really good especially when shared with friends by the pool or lake. Or just being in the backyard with family, it’s like the perfect thing to do. But, getting the right tenderness and taste of the barbecue can be challenging at times. Most people usually overcooked their meat or worse, it is so dry that it is so tough to chew.

Here’s my Filipino style chicken barbecue that is so tender and has a taste of home. By doing this, it takes me back to the Philippines where street food like barbecue is popular among Filipinos. How I made my barbecue so tender? Follow the steps below.

1. Cut up chicken breasts into cube size, fatty part removed.
2. For one big tray, use a can or a bottle of Sprite. Marinate and refrigerate all night.
3. Throw out the Sprite and try to drain as much as possible and then put seasoning like ground black pepper, soy sauce, whole lemon squeezed juice and vinegar, minced garlic and a sprinkle of magic sarap if available.
4. While on the grill, slowly brush with marinated sauce to keep it from drying. Flip over, another brush of its sauce.
5. When almost done, brush with tomato ketchup with a little bit of avocado oil. I prefer this oil because it’s healthy than the usual cooking oil.
6. Serve hot and enjoy!

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Foods from the Grill

Nothing beats homecooked meals. A lot of people don’t realize that but once they start preparing their own food, they will recognize the big difference in taste, how much they save and the number of servings they get each time they cook their food. Not only that, they can assure what they are putting in their mouth is healthy and clean.

Anyway, here are some foods we do at home. These are from the grill and cooked the way we want them to be cooked and served. Cost us less than what most people usually pay for in restaurants.

1. Grilled giant squid. Found frozen squid big enough for grilling at Fiesta Mart last weekend for $9 for two. I cooked one and save the other one for next time. This one is so big that I couldn’t eat the entire thing for just one meal even if I shared it with my two girls.

The husband grilled it for me which he burned a little bit that made it crispy especially the tentacles. Best paired with ripe tomatoes and dip in spicy native vinegar with chopped onions. The sushi is not homemade, I bought it at the store.

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2. Grilled fish and dried fish. The fish itself was big with plenty of its natural oil that makes this perfect for grilling. Each time the oil drips into the charcoal, it makes such flavorful smell that goes straight to your nostrils once it hits in the charcoal. The dried fish was given to me by a friend and couldn’t thought of a better way to cook it but put it in the grill. Smells good for me but not for the neighbors who have never tried dried fish before.
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3. Grilled pork ribs. This one is sooooooo yummy, tender and tasty grilled by my husband. Grilling pork baby back ribs or country ribs is what he’s good at doing. Perfected throughout his grilling career. Anyone who can taste his job would say the same as me. It really is soooooo good, I promise. Makes you drool? I bet!
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Oh So Good!!

Pork ribs has become our favorite dinner. I just love the meat that sticks to the rib, it’s juicy, tender and most of all very tasty. That is the work of my husband perfected after years of grilling baby back or pork ribs. He loves grilling a lot. Almost every night he does it no matter what the temperature is outside. 
He cooks the ribs slowly in a traditional Japanese way of cooking meat by using a Kamado (grill efficiently retains heat, locking in moisture and flavor. You can even smoke for 20 hours at temperatures as low as 180 degree Fahrenheit, or turn up the heat to more than 500 degrees Fahrenheit for perfect searing.)

…. picture above is his Kamado — the one in orange and yellow egg-shaped thing….