Your barbecue secret recipe?

**BratPAQ** · January 10th, 2017 05:39 AM

I wonder if anyone have any secret in their barbecue?

Mine is very simple, marinate in soy sauce, pineapple juice, sprite, ground pepper, banana catsup. Then use the same mix while barbecuing it. Sometimes I use the premixed barbecue marinate in bottles. I'm planning to buy that meat hammer with diamond pattern to hammer the meat first to losen it before marinating so it can soak the marinate better. But I don't know what's the name of that hammer.

How about you? Any recipe for marinate? Extra step you do to make a better barbecue?

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**Walter** · January 10th, 2017 05:56 AM

It's called a meat tenderizer, meat mallet, or meat pounder ...

**CVT** · January 10th, 2017 09:36 AM

Also, drink it while you're doing your stuff...

BBQ never tasted so good!...

Hic!

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**Lew_Alcindor** · January 10th, 2017 10:13 AM

del monte bbq marinade hahaha

pag wala, asin, suka at bawang.

sa dipping sauce lang yan nagkakatalo

**XwindXTO** · January 10th, 2017 10:56 AM

Coke, red sugar, garlic and pepper to marinate overnight. Add UFC catsup in the marinade and use it while barbecuing. You can add a splash of white wine to give a extra taste. Works best for pork and chicken

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**jaypee10** · January 10th, 2017 02:17 PM

add brown sugar saka kaunting gin .ketchap,pamintang durog.toyo,kaunting lemon skin.pag wala kalamansi..

**lowslowbenz** · January 10th, 2017 08:42 PM

In Negros, to obtain the reddish-orangey color, we use annatto seeds.

**benchman** · January 10th, 2017 09:13 PM

i have these for ribs as marinade and sauce at the same time; soy sauce, worcestershire sauce, pineapple juice, banana catsup, brown sugar, mustard, rosemary, thyme, black pepper, paprika, cayenne powder.
i'll simmer the marinade plus the drippings as sauce.

pero minsan gusto ko salt and pepper lang sa pork belly/liempo inihaw.

**badkuk** · January 10th, 2017 09:28 PM

Originally Posted by CVT

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Also, drink it while you're doing your stuff...

BBQ never tasted so good!...

Hic!

This reminds me of a story Anthony Bourdain told in "The Layover" TV series:

One time they arrived at a French resto after a night of drinking. They were served raw meat and a pot with a stove -- they were supposed to cook/fry then eat the meat.

A few minutes into eating, the waiter arrives and yells "Ay! Disastre!"

... the stove wasn't lit. All the while they were eating raw meat

**papi smith** · January 10th, 2017 10:01 PM

Originally Posted by lowslowbenz

In Negros, to obtain the reddish-orangey color, we use annatto seeds.

Just mix in marinade? or bring out the color by frying in oil first?

Meron ako nabili worcestershire sauce di ko magamit maasim kasi, pwede pala dito sa marinade, what about cherry brandy? may 1 bottle dito, takot ako experiment for cooking, so i use mirin na lang