#134_ Grilled Corn on the Cob

Grilled corn is one of the oldest street food in the Philippines.
Most Filipinos including myself enjoy
the charred and smoky flavor of charcoal-grilled corn.
This is achieved by direct grilling using charcoal.

When I arrived here in the States,
I tried to do it with gas grill.
The result was not the same, gas grill won't do the trick.
Besides, it takes longer to grill the corn than to grill steak.

Here's an easy way to grill corn without sacrificing their sweet taste and flavor:

First of all you need to remove the husks and the silk to reveal the kernels.
Turn the oven on broil.
Place the oven rack at the very top.
Place the corn on the cobs on a piece of aluminum foil or just place them directly on the wire rack.
Broil all sides of corn, turning them as they get charred, but not burnt.

Just a little side note:
If you want to leave some husks on the corn, it is a good idea to move the rack down to the middle. The husks burn too fast under the broiler even soaking the corn in water before broiling.

This is my friend Bobbi's first grilled corn on the cob.
She likes them with a little butter brushed on the hot grilled corn.

#131_Grilled B-B-Q Pork Ribs...Grill time

Grilled B-B-Q Pork Ribs
with Homemade Barbeque Sauce
served with Homemade French Fries

I love b-b-q ribs and the best ones I've ever had
was a place in San Antonio, Texas...
they were moist, tender and flavorful.

I'm a novice when it comes to grilling ribs, but
I know enough basics to be able to grill
a moist and tender and flavorful pork ribs.
Thanks to the food network hosts like Bobby Flay and others.
According to experts like him,
the secret to a moist and tender and flavorful ribs
is not only in the sauce but also in the method of cooking.
Slow cooking, that is, and
basting the meat with sauce while baking or grilling
make the meat moist and tender.

Dry Rub

I also learned that before grilling, you need to rub ribs
with a mixture of seasonings called dry rub.
So, here is my
favorite combination of seasonings:
I use some fresh cracked black pepper,
paprika, garlic powder, onion powder, kosher salt.
Mix all of the ingredients together.

Prep the rack of rib the night before.

Rinse the rib with cold water and trim off fat.
Pat dry with paper towel.
Rub seasonings on both sides of the slab of ribs
and place the ribs on a shallow pan lined with aluminum foil.
Cover with aluminum foil or plastic wrap
and Refrigerate overnight,
or at least 5-6 hours.

Prelim...indoor baking

Pre-heat oven to 400 degrees. Bake the ribs for 10 minutes
then turn the temperature down to 325 degrees.
Cover the rib with aluminum foil and bake it for 2 1/2 to 3 hours
depending on the size of the meat.
Turn and baste the meat every 30 minutes with the
basting sauce, recipe #130, (click here)
or scroll down to previous post.

Final grill... outdoor

Finish cooking the meat on the hot grill for 10-12 minutes
turning and brushing often with
barbeque sauce, recipe#130 (click here)

Fall-off-the-bones ribs
not to mention finger-licking
and lip-smacking good!!

Serve with homemade fries, (recipe coming up next).

Enjoy!!

NOTE:
When the weather was bad, I just baked the ribs in the oven all the way through uncovering it the last 30 minutes then basting with the b-b-q sauce. There was no charred taste to it but it turned out okay.

#129_Bacon-Wrapped Li'l Smokies

Bacon-Wrapped Li'l Smokies
or Cocktail Smokies
or Teeny Weeny Hot Dogs
or Li'l Wieners

Super simple and easy to make and kids just love 'em!
All you need are bacon, brown sugar
and of course the little wieners

Cut the bacon into thirds and separate them.

Wrap each wiener with the bacon piece
then coat them in brown sugar.

Arrange the wrapped wieners in a pan lined with aluminum foil.

Bake in a pre-heated 350 degrees oven for about 30 minutes.
Turn them over and bake other side for another 20 minutes
or until the bacon are nicely browned and crispy.

Serve with toothpicks, but if you want to
thread pineapple chunks or tidbits, use 4 inch skewers.

REMEMBER...
toothpicks are dangerous for little kids!!

#120_ Inasal or Chicken B-B-Q, Pinoy Style

 Inasal
Pinoy Style Chicken Barbeque

Whenever I make this BBQ chicken, I just eyeball the ingredients for the marinade. I don't really have the exact measurements. So what I will be posting here is just a guideline, in a way you can't really go wrong with the marinade.

For Western Style BBQ click here.

Clean chicken thoroughly by rubbing them with salt or baking soda, then rinse them with cold water.
Pat dry with paper towel and put them in a glass bowl or glass baking pan.
Marinate chicken for several hours with the marinade recipe below..

Here's a recipe for the marinade.

1/2 cup apple cider vinegar
1/4 cup soy sauce
2 Tbsp brown sugar
2 tbp worcestershire sauce
1 head garlic, crushed
1/4 cup anatto oil
1 cup 7-up, not diet
freshly cracked whole black peppers
2 pieces bay leaves

Mix everything together then take out about 1/3 cup and set it aside in a sauce pan. Marinate chicken (or pork) for several hours or overnight. Transfer the chicken to a baking sheet lined with aluminum foil for easy clean up. Cover the pan with aluminum foil then bake in a pre-heated 350 degrees oven for about half an hour. Finish cooking the chicken on the grill basting with the basting sauce below.

This is the reserved 1/3 cup marinade

Basting Sauce

To the reserved marinade, add some chopped shallots, (this is optional) then bring it to a boil. Take it off the heat and strain, discarding the garlic and shallots. To the clear juice, add about 2 tablespoons of honey. Use this to baste the chicken on the grill.

For the recipe for Anatto Oil click the link below:
http://pinoyamericanrecipes.blogspot.com/2009/01/pancit-sotanghon-chinese-vermicelli.html