Comments on: Our New Beach Barbecue Station…

By: Cyn

Cyn — Fri, 21 Mar 2014 01:06:24 +0000

It would be a dream come true to meet you, and to be able to cook and dine with you MM! I hope your plans for the mini-eyeball pushes through and that I get a shot at it *fingers crossed*.

By: MP

MP — Thu, 20 Mar 2014 15:30:04 +0000

Ehem, will be montoring your blog closely (like maybe 5 times/day) in case you decide to go ahead with that eyeball-produce-bbq fiesta!

By: Marketman

Marketman — Thu, 20 Mar 2014 13:51:42 +0000

Nadia, I think they were from Cebu Metal Industries, you can google them and ask if they will sell them retail, I think they would. But let me check with my guys at the office to make sure that was the source of the cast iron grills.

By: Nadia

Nadia — Thu, 20 Mar 2014 11:44:00 +0000

Hi. Can you share with us your supplier in Cebu for the wrought iron grill? Will they entertain small individual orders?

By: Marketman

Marketman — Thu, 20 Mar 2014 02:31:54 +0000

Sister, yup, two level metal grate being worked on now…

By: Sister

Sister — Thu, 20 Mar 2014 02:10:19 +0000

Maybe you should put a removable metal grate with short legs inside the pit so air can flow around the charcoal, like it does in a fireplace. It can be removed for cleaning the ashes inside the pit. Fireplace in this apt. is shallow and narrow as it was originally designed for coal.

By: Nacho

Nacho — Wed, 19 Mar 2014 08:08:20 +0000

Sounds great! so happy to be invited!

By: Kasseopeia

Kasseopeia — Wed, 19 Mar 2014 05:43:33 +0000

This is BEAUTIFUL! My dad would positively drool at the sight.

By: d

Wed, 19 Mar 2014 04:52:15 +0000

Thanks MM. D is for dokleng. Its the fat fingers and bad eyes.

By: Marketman

Marketman — Wed, 19 Mar 2014 01:44:08 +0000

d, sometimes, the pork belly sold in groceries is from really large, old pigs... hence the skin can be quite tough. But it's also true that some parts of the skin from a pig appear to be fine, while other sections come out quite tough and hard. I have seen this happen with chicharon cuts as well. Here are some tips. Give the skin a "wash" with some vinegar briefly, then dry it with a towel or paper towels.. Apparently the acid in the vinegar helps to break down some of the whatevers on the skin (sorry, don't remember the actual science). Then either prick it with the pins/pork pricker, OR use a sharp razor blade and make 1/4 inch slices across the surface of the pork, so you end up with a belly that looks like this (second photo in that post)... Also, I find that the heat of the fire affects the quality of the skin. If it is too low at the start, it seems to make the skin a little tougher. I also find that if the belly skin doesn't start to blister a bit like in this post within 20-30 minutes of putting it on the fire, then you may be in for tougher than desired skin. I also find that a rotisserie set-up seems better than just putting this in an oven as well. But in Italy, a lot of porchetta is done in hot ovens, not necessarily rotisseries. Having said all of this, my guys in Cebu look at me somewhat crazy when I discuss any of this, and just say that sometimes, it's just the pig's fault, period. :)