The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Filipino

Thu Oct 3, 2019

Filipino-inspired Adobo Ribs

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Adobo Ribs

When crafting a menu of Filipino-inspired dishes to introduce my NC friends to this cuisine, there was little doubt that adobo needed to be included. I would bet that for many, like it was for myself, adobo is the gateway into Filipino food—it's ubiquitous and easy to come by, familiar enough to make it a comfortable first choice in what can be an otherwise unfamiliar menu, incredibly delicious, and the perfect introduction to the tangy and savory qualities that form the backbone of so much of the cuisine. The only problem was adobo—most commonly a meat braised in a vinegar and soy sauce mixture—is not an easy thing to adapt to grilling or smoking. After racking my brain with a few ideas of how to do it, I finally settled on trying out an unorthodox adobo technique on ribs, and the results were incredible!

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Tue Sep 24, 2019

Thrilla in Meatnila

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Thrilla in Meatnila

Part of the reality of Meatwave NC is that the dead of summer months are just too hot to host a comfortable cookout. So we took all of July and August off and got things going again last weekend with a Thrilla in Meatnila. I originally had an entirely different theme planned out, but then I realized I have never cooked Filipino food for my Durham friends and got too excited to do so to hold off. I've done a couple Filipino themed events while in NY though, which covered a lot of foundational territory with the cuisine, so this time around I took some liberties and veered from the classics to serve up more creative Filipino-inspired dishes that all turned out pretty kick ass.

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Tue Jun 3, 2014

Inihaw na Liempo

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Inihaw na Liempo

Going to my in-laws is like stepping into pork heaven. I didn't realize what an asset to my swine consumption marrying a Filipino would be, but now that I know, I highly recommend it—or at least befriending a Filipino family, especially around holiday time. My time spent in the muggy days in Houston are filled with tangy crispy fried spare ribs, crunchy pork belly, sweet tocino, tangy longaniza, and so many more gifts from the pig that the Filipinos have worked their magic on. So when looking for new pork adventures for myself, I tend to turn to Filipino dishes for inspiration and guidance. That's how I found Inihaw na liempo—grilled pork belly—which was another win for Filipino pork.

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Tue Jan 21, 2014

Filipino Chicken Adobo Wings

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Filipino Adobo Chicken Wings

My gateway food into Filipino cuisine was chicken adobo. In the early years of dating my wife (a Filipina), the bright red meats, chocolate laden rice, fried pork knuckles, and other traditional dishes served to me were hard pills to swallow as I was trying to navigate a way into liking Filipino food. Back then I was not an adventurous eater, so I needed something familiar enough that I would want to eat, and that came in the form of chicken adobo.

This dish is comprised of chicken pieces simmered in a mixture of vinegar, soy sauce, garlic, bay leaf, and black pepper. It's simple, which made it appealing, but also provided a taste of the garlicky and sour flavors that are a common part of the Filipino territory. From that singular dish, I opened up and have embraced the food culture of this Southeast Asian nation. Chicken adobo has actually become one dish I rarely eat anymore—why get flabby chicken when you can have crackling lechon kawali or sweet barbecue—so I thought it was time to get back to a first love and see how I could translate into chicken wings.

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Tue Jun 18, 2013

Tocino

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Tocino

I think it took a few times for my (now) mother-in-law to coax me out of my food-adverse shell and finally try the bright red meat that commonly adorned the breakfast plates she served back in the days when I was still courting my wife. Luckily it didn't take more than one bite to fall in love this porky delight—sugary sweet, meaty, and filled with delicious slightly soft, slightly chewy fat—and it instantly became a favorite in my morning meaty vernacular. This my friends is the glory of tocino, and I'm hear to spread its good graces to all that will listen.

More and recipe after the jump >>