He doesn’t look a day over 73. Here are some shots from my grandfather’s birthday party this past weekend.
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Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Saturday, August 27, 2011
No. 83
Monday, August 22, 2011
Friday, June 10, 2011
Wednesday, September 16, 2009
How to Skewer
A Filipino party, especially during warm weather, is not complete without the barbecue. And I'm not talking about the marinated chicken/pork/beef you're used to seeing. I'm talking about tiny pieces of marinated chicken/pork/beef speared onto a bamboo skewer. You get a range of awesome on that one serving- the crispy, charred bits... the sweetness from the marinade... and the tenderness of the meat.
To start, you have to choose your meat. I'm used to seeing pork and beef being used, but if you're not into "meat meat," chicken works just as well. Cut them up into bite size pieces and throw them into a big bowl as they wait for the marinade.
The marinade can be anything you want, but for a Filipino marinade, it must have the three components: salt, sweet, sour. Traditionally, soy sauce represents the salty; lemon lime soda or sugar represents the sweet; and lemon juice covers the sour.
This is what went into the marinade for this occasion:
There was no measuring involved, but the resulting marinade covered about half of the beef. Cover with cling and keep in the fridge until you're ready to cook. Ideally, you want to do this the day before, so that the meat will become tender and it can turn into the tasty.
Okay, the day of grilling is here... what to do? Well... you need to soak the bamboo skewers, for starters. If you're curious why, it's because wet skewers don't burn as fast as dry ones. If you didn't know, don't worry... I didn't either.
If that's too much work for you, there's always the metal skewers. I've never used those before, so I can't tell you how that would go. I'm just old fashioned like that.
While your grill is heating up, you can start on the meat spearing. How much you want per stick is up to you- some prefer putting as much as they can on there, but keep in mind you're going to need enough at the bottom so you can hold it to eat. I think for this batch I put about 5 pieces per stick.
And here they are... in the skewered glory. I didn't get any shots of them cooked, but you can imagine how tasty they were.
To start, you have to choose your meat. I'm used to seeing pork and beef being used, but if you're not into "meat meat," chicken works just as well. Cut them up into bite size pieces and throw them into a big bowl as they wait for the marinade.
The marinade can be anything you want, but for a Filipino marinade, it must have the three components: salt, sweet, sour. Traditionally, soy sauce represents the salty; lemon lime soda or sugar represents the sweet; and lemon juice covers the sour.
This is what went into the marinade for this occasion:
- Soy sauce
- 7Up
- Lemon Juice
- Red Wine
- Garlic
- Onion
- Sesame seed oil
- Cracked black peppercorns
- Pineapple juice
There was no measuring involved, but the resulting marinade covered about half of the beef. Cover with cling and keep in the fridge until you're ready to cook. Ideally, you want to do this the day before, so that the meat will become tender and it can turn into the tasty.
Okay, the day of grilling is here... what to do? Well... you need to soak the bamboo skewers, for starters. If you're curious why, it's because wet skewers don't burn as fast as dry ones. If you didn't know, don't worry... I didn't either.
If that's too much work for you, there's always the metal skewers. I've never used those before, so I can't tell you how that would go. I'm just old fashioned like that.
While your grill is heating up, you can start on the meat spearing. How much you want per stick is up to you- some prefer putting as much as they can on there, but keep in mind you're going to need enough at the bottom so you can hold it to eat. I think for this batch I put about 5 pieces per stick.
And here they are... in the skewered glory. I didn't get any shots of them cooked, but you can imagine how tasty they were.
End of the Season: Grilling
This was from my grandpa's birthday party. It was his birthday, and he made a majority of the food. Silly grandpa. On the grill: marinated chicken drumsticks and pork barbecue skewers.
My uncle getting ready to throw another batch onto the grill. I need to find out what he puts in his marinades.
I've started writing a post on how to make those yummy skewers, so look out for it.
Tuesday, September 08, 2009
Labor Day
That grill needs a good cleaning. Decided to grill some ribs and a pork roast for lunch. Tried out a Kansas City dry rub, which was fantastic- at first you taste the sweetness from the brown sugar, but then all of a sudden you notice the heat from the cayenne and chili powder. Also tried grilling some ribs with a mustard. Interesting, but I don't think I'll try it again.
Corn has been on sale here (I think it's been like 14 cents an ear), and I don't regret buying a dozen. Very sweet.
Friday, June 05, 2009
Start of the Season: Grilling
Yes, it is that same fish from my previous entry, but it was grilled... and I needed a grill post. There was much more that was gilled- pork belly, korean style ribs, and steak come to mind.
If you never thought of using it, banana leaves are great when you want to grill meats. I'm sure vegetables would work too, but I usually see if wrapping up fish. You should be able to pick some up at an Asian market (I think Clover is the common brand... from the Philippines) or Caribbean/Latin American store.
Even though the fish is wrapped in the banana leaf, it still needs to be wrapped in foil. I'm not sure really, the seafood grilling is my uncle's domain. Perhaps it's to prevent from burning... the leaves used really for steaming?
And the cooler? That's how he brought them in.
Sunday, June 17, 2007
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