Comments on: That Elusive “Perfect” Pork Barbecue…

By: Keto

Keto — Wed, 09 Sep 2015 13:47:18 +0000

That sauce has the most beautiful glaze and color! Great pork! I think I’ll try it for my next bbq. Pinned :)

By: farida

farida — Fri, 04 Sep 2015 00:18:37 +0000

@Ms bettq, thank you for the recipe. Will certainly keep this in my recipe book as it is filled with your recipes.

By: MP

MP — Mon, 31 Aug 2015 08:41:25 +0000

Hi Khew, how exactly does one “treat meat wih baking soda”? Thanks in anticipation…

Thanks a mil Ms Betty. I will try your recipe.. Have you tried using the marinade for chicken bbq?

By: Marissa

Marissa — Sun, 30 Aug 2015 08:57:20 +0000

Hi MM, my brother in law brought some bbq from GenSan that is rumored to be marinated in vanilla ice-cream. It was the best tasting bbq I had in a long time. Strange rumor though!

By: ness

ness — Fri, 28 Aug 2015 05:09:16 +0000

Hi betty q, do you mind sharing your cheesecake recipe? :) I’ve tried a few already but it frustrates me that there always seems to be something missing… Thanks in advance!

By: netoy

netoy — Wed, 26 Aug 2015 20:30:58 +0000

my sister-in-law who makes good bbq uses the following: soy sauce, ground pepper, 7-up or Sprite, calamansi or lemon juice, garlic, brown sugar and yellow mustard. all done with the tantsa method. she of course would taste the concoction before putting in the pork.

By: Marketman

Marketman — Tue, 25 Aug 2015 11:58:35 +0000

ros, I completely agree with you on grill, with layers and layers of fat burned and coated on the metal. It’s the same reason bananaque made in several times re-used oil seems more authentic than those made at home in clean oil. :)

bettyq, boopsie et al, salamat for those recipes and tips, will keep trying…

By: ros

ros — Tue, 25 Aug 2015 11:33:52 +0000

I’ve always wondered if a well seasoned grill (e.i. the grill of barbeque vendors) also imparts its own version of “wok hei” on barbecued meats. Maybe it really does.

As always thanks for the recipe Ms. betty q. I like the ala Chaliapin Steak treatment of the meat in your recipe. Would definitely give it a try, alas in half quantity of your original recipe. :D

By: Junb

Junb — Tue, 25 Aug 2015 07:10:41 +0000

7up is one ingredients that I vividly remember from my mom on her pork BBQ. I was able to recreate it among other ingredients that are common in a pinoy BBQ and apply some modern cooking technique in marinating and cooking to attain an umph in the elusive BBQ. But then a pork bbq is almost like adobo where every place, city, household has their own distinct taste and recipe. It will always be an elusive greatness to pork BBQ. For me I just enjoy pork BBQ with a baragge of choices of dipping sauces that gives different flavor to every stick of pork BBQ. Maybe MM, that is where you should concentrate with your art in presenting and plating that will give that unique experience of eating BBQ :)

By: betty q.

betty q. — Mon, 24 Aug 2015 18:36:29 +0000

Maraming Salamat, erehwon! Am glad for liking the recipes I have shared. This barbecue recipe above is one that I make solely for my family, my doctor and physiotherapist and one of the recipes I have compiled to leave for my children, doctor and physiotherapist as promised. So it is especial! But as we grow older and start having health issues, I know they will tweak it esp. my doctor and physio so it will evolve into something else. Just like any other recipe I have, I have a few versions to suit different people.

For instance, my benchmark for a good cheesecake is Cheesecake, etc. based here in Vancouver and in business ever since I came here to live in Vancouver. So I have accomplished my goal of trying to replicate it and have succeeded. If you tell me you prefer Montreal style cheesecake, then that is what I will share with you!