Comments on: The Best Pork Barbecue, Ever???

By: Crox

Crox — Thu, 14 Oct 2010 03:35:58 +0000

Best? For me the best bbq is in Tandang Sora, in front of the shop of paultry and feeds supply and beside Eunilane. That is the best isaw best bituka best barbecue ever and it is all because of his delicious sauce.

By: bubbles

bubbles — Thu, 24 Jun 2010 07:46:21 +0000

uhmm…so what’s the best bbq recipe????=)

By: con

con — Wed, 25 Mar 2009 03:05:23 +0000

Hi Ryulo, may i ask where is nemias bbq located? im form binan. thanks

By: Shapine

Shapine — Wed, 28 Jan 2009 09:12:42 +0000

Homemade bbq has always been the best for me. Ours is loaded with garlic and has to be soaked with 7up and a bit of pineapple juice. Fat is also a must. Pag may taba, malinamnam and malasa. Kahit sa last bite =) Serve with calcibloc na din =P

By: Ryulo

Ryulo — Tue, 27 Jan 2009 13:22:45 +0000

if you happen to get near southwoods in laguna drop by at nemia’s best barbeque ever.

By: maria

maria — Fri, 23 Jan 2009 01:47:25 +0000

looking forward to the BBQ chronicles. My best is the original Ric’s bbq at F. Ramos, Cebu yearsssssssssss ago

By: chris

chris — Mon, 19 Jan 2009 14:31:52 +0000

btw, is the eyeball by invite only?

By: chris

chris — Mon, 19 Jan 2009 14:28:30 +0000

i remember some years ago we visited pasay cemetery during the “undas”. across the the cemetry was a bbq stand which sold the best tasting sidewalk pork bbq for me. the owner said they were thin slices of lomo marinated in just brown sugar. he said the brown sugar is also acidic or “maasim” and it gets fermented, giving the bbq its unique taste but more on the sweet side (which i like)

By: beth

beth — Fri, 16 Jan 2009 14:05:09 +0000

I’m really enjoying reading all the comments on the best pinoy bbq.I think that no matter what marinade you put, the secret is in the barbequing process itself and the timing of basting.Nothing beats grilling with charcoal!Looking forward to the best pinoy BBQ eyeball!

By: Mimi

Mimi — Tue, 13 Jan 2009 11:41:18 +0000

betty_q: i mix the marinade on its own, without meat, so that i can taste to season it prior to mixing with the sliced pork. it does not have to be swimming in the marinade, so you only pour as much as will coat the meat and still have excess (leftover from no meat marinade). the leftover/excess is then mixed with the ketchup, or whatever sweetener and seasoning you would like to add. so in effect, the marinade for basting never touched the meat. salt it sprinkled after the meat has been skewered just before grilling. the meat has to be almost cooked or in the malasado stage when you baste. my friend says that basting it too soon will just toughen the meat and burn it faster.