Mick Posted March 24, 2018 Posted March 24, 2018 Nothing better than pork belly on the BBQ, and a few cold San Miguel Pilsners...... VID_20180324_134533.mp4 3 Link to comment Share on other sites More sharing options...
JJReyes Posted March 24, 2018 Posted March 24, 2018 I find Philippine barbecue better than American. The Western version is to drown the ribs in sauce and continue adding more during the cooking process. You no longer can taste the meat, only the sauce. My cousins are inviting us to dine today at a Filipino restaurant they own in Los Angeles. My request is barbecue sticks (pork), noodles and banana lumpia. I can hardly wait. My request is to wait until our arrival before cooking the barbecue. I don't like it overdone. I also like it hot. 1 1 Link to comment Share on other sites More sharing options...
Forum Support scott h Posted March 24, 2018 Forum Support Posted March 24, 2018 8 hours ago, JJReyes said: I find Philippine barbecue better than American. Heresy!!!! 1 Link to comment Share on other sites More sharing options...
GeoffH Posted March 24, 2018 Posted March 24, 2018 (edited) 9 hours ago, JJReyes said: I find Philippine barbecue better than American. I find it much better than the Australian version also (which tends to be cook over gas BBQ turned up to high until you have a 'burnt offering' which makes the meat dry and tough). Then we add condiments in an attempt to make it edible... Edited March 24, 2018 by GeoffH 1 Link to comment Share on other sites More sharing options...
Forum Support scott h Posted March 25, 2018 Forum Support Posted March 25, 2018 24 minutes ago, GeoffH said: Then we add condiments in an attempt to make it edible... off topic (sorry) we went to a well known steak house in Sydney, Hoggs butt or something like that, and that's what I noticed about condiments. They had a nice cut of prime rib, (steak fillet to us yanks) and it could be served with like 47 types of toppings . Me I just ordered it Yankee style, medium rare and plain MEAT! (was great food though) 3 Link to comment Share on other sites More sharing options...
RBM Posted March 25, 2018 Posted March 25, 2018 We just had ours assembled as it arrived from NZ. Checked out some here but the quality was just not right and way over priced. Looking forward to using it soon. Link to comment Share on other sites More sharing options...
Popular Post Jeff R Us Posted March 25, 2018 Popular Post Posted March 25, 2018 (edited) 14 hours ago, JJReyes said: I find Philippine barbecue better than American. The Western version is to drown the ribs in sauce and continue adding more during the cooking process. You no longer can taste the meat, only the sauce. OMG! I sincerely regret having to inform you that you have never tasted traditional authentic American BBQ. What is considered BBQ here in the Philippines is not BBQ. It is simply grilled meat that is marinated and/or slathered with an overly sweet sauce. Authentic BBQ is never grilled. It is smoked using various hard woods such as hickory, mesquite, oak, apple, etc. at a very low temperature for several hours. (minimum 16hrs - ideally 22hrs) Properly smoked meat, while basted in a sauce, never needs sauce added when partaking in such an epicurean experience. True BBQ aficionados will never put sauce on their BBQ as you have accurately stated that it ruins the taste of the meat. Most BBQ even in the US is not properly smoked. Therefore, most people will drown the meat in sauce. Check out the links below: http://www.memphisinmay.org/ www.jackdanielsbarbecuemedia.com/ Edited March 25, 2018 by Dave Hounddriver 4 1 1 Link to comment Share on other sites More sharing options...
Jollygoodfellow Posted March 25, 2018 Posted March 25, 2018 (edited) 31 minutes ago, Jeff R Us said: OMG! I sincerely regret having to inform you that you have never tasted traditional authentic American BBQ. What is considered BBQ here in the Philippines is not BBQ. It is simply grilled meat that is marinated and/or slathered with an overly sweet sauce. Authentic BBQ is never grilled. It is smoked using various hard woods such as hickory, mesquite, oak, apple, etc. at a very low temperature for several hours. (minimum 16hrs - ideally 22hrs) Properly smoked meat, while basted in a sauce, never needs sauce added when partaking in such an epicurean experience. True BBQ aficionados will never put sauce on their BBQ as you have accurately stated that it ruins the taste of the meat. Most BBQ even in the US is not properly smoked. Therefore, most people will drown the meat in sauce. Check out the links below: http://www.memphisinmay.org/ www.jackdanielsbarbecuemedia.com/ Both links lead to the same site which I can not see much there to do with this topic? Edited March 25, 2018 by Dave Hounddriver 1 Link to comment Share on other sites More sharing options...
Dave Hounddriver Posted March 25, 2018 Posted March 25, 2018 7 minutes ago, Jollygoodfellow said: Both links lead to the same site Fixed that part boss Link to comment Share on other sites More sharing options...
Jeff R Us Posted March 25, 2018 Posted March 25, 2018 6 hours ago, Dave Hounddriver said: Fixed that part boss So sorry. Can't figure out how to edit or delete 1 Link to comment Share on other sites More sharing options...
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