Your barbecue secret recipe?

[CVT]

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

See? That was already the Mr. Bourdain! And it was just the drink, bro...

Imagine, just imagine bros,- this whisky for both the marinade and the drink... Perfect combination! 😍

Hic!😄

[lowslowbenz]

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

Both, depends on you. We prefer it basted lang over pork or chicken. You can mix it in your marinade, and overnight it will give out its color.

I prefer dry rub (personally) over marinades. I like the balance on taste of the rub, and the meat I'm cooking. Here's a sample of my dry rub.

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons olive oil

You can use this for chicken or pork. Option to add dried rosemary leaves for added flavor.

I've tried this on liempo and chicken breasts.

[mokong22]

Heres mine, its not the best but almost there konting experiment pa.

Bawang pati balat, toyo, kalamansi pati pinag pigaan, pepper, brown sugar. Marinate over nite.

Banana ketchup add some oil, pang punas habang iniihaw

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