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Celebrate the start of grilling season with a Filipino-style cookout.
I put a simple BBQ dry rub on the ribs and let them rest overnight in the fridge. The next afternoon, I lit my Weber Smokey Mountain BBQ smoker to produce a solid 250 degree heat for 3-4 hours ...
Dinakdakan, also known as warekwarek, is a Filipino dish consisting of various pork head offal, red onions, siling haba or siling labuyo chilis, ginger, black peppercorns, calamansi juice, and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender, and then further grilled until lightly charred.
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Soy ...
Filipino street food: "Flip 'n Patty Burger" (grilled local Akaushi-beef & brisket patty topped with Worchestershire sauce based 'unicorn sauce' a panko deep-fried cheese-stuffed portobello mushroom, bacon, cheese, lettuce, tomatoes and 'FNP tang and spicy sauce' made from ketchup, mayo, mustard and dill pickles on a toasted house-made steam ...
Inihaw (pronounced [ɪˈni:haʊ] ee-NEE-how), also known as sinugba or inasal, are various types of grilled or spit-roasted barbecue dishes from the Philippines.They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip.
Plate of barbecue with mustard sauce. (Pictured from left to right) Hash, pulled pork sandwich, hushpuppies and potato wedges. Mustard-based barbecue sauce [18] is common in the central part of South Carolina, [19] and is style of barbecue is most strongly associated with South Carolina. [20] [21] It is sometimes called "Carolina Gold".