Comments on: Inasal na Manok / Bacolod Style Grilled Chicken a la Marketman

By: calorie-shmalorie

calorie-shmalorie — Thu, 13 Aug 2009 15:14:19 +0000

Greetings Marketman! I just had to thank you for sharing your inasal recipe. It was fabulous! I brined, I marinated it according to specs, I basted often. And, I rested the chicken pieces after grilling.(Smiles) Perfect grilled chicken! Maraming salamat.

By: roy

roy — Wed, 12 Aug 2009 06:29:42 +0000

hi marketman,

I heard that people actually inject (via a syringe) the marinade into thick chicken parts such as the leg and breast to assure flavor and juiciness. Is this necessary? According to some sources, they put in isolate for water retention… is this also necessary?

By: jenn galvez

jenn galvez — Sat, 08 Aug 2009 09:24:51 +0000

why is my atsuete oil didn’t have the color red? is it in the oil that i used? i used canola oil? does it need to be vegetable oil? but in general it taste yummy minus the color..hehehe

By: Eric

Eric — Fri, 24 Jul 2009 08:00:15 +0000

Good tips MM,I tried your recipe and it was the winner. I am planning to open up a foodcourt restaurant here in the US and I already had meetings with the mall management and they won’t allow me to grill using charcoal. I check some commercial gas grill but pretty much all of them are like about 2inches of space from where the flames comes out to the top of grill. I have both gas and charcoal at home and I much prefer to use charcoal. I wonder if you have any tips in grilling using the gas grill.

Thank you so much.

By: Edna L. Sison

Edna L. Sison — Sat, 18 Jul 2009 21:01:59 +0000

I just wantto know the recipe of manok inasal of Bacolod because I taste this when I was on vacation last September the taste its so good Please send me the original recipe. I cant wait to taste it again.