Real American Barbecue at BBQ Shack in Jaro

I must have been very busy lately that almost a month has passed ever since BBQ Shack opened in Jaro that I actually noticed it. I almost pass by the area most of the time yet I was never magnetized to look and find that a new restaurant has been added in the Jaro gastronomic scene. So today, was my baptism into the "Real American Barbecue" fire as lunch was at BBQ Shack.

But it was a TO GO order of St Louis Ribs, US Pork Belly and Texas Style Cheddar Sausage. We had our eye set on combo meals 1-2-3 but the USDA Beef Brisket wasn't available so 4 was on the menu. Here's what's the "press release" of BBQ as posted on their FB account.

The only Authentic American Barbecue chain in the Philippines, BBQ Shack uses its one of a kind patented smoker and secret wood to smoke all the meats. BBQ Shack's unique 12-hour cooking technique renders all our meats so tender, juicy, and succulent that you'll keep coming back for more. We don't just serve awesome food but offer it at a price that everybody can afford. All our food are crafted in house using quality ingredients including USDA certified meats. It's time for you to experience how barbecue is supposed to be.

Our authenticity comes from International Chef Dominic who has traveled, trained, and worked in the US; specifically, Lockhart, Texas as well as Kansas City, St. Louis, and Memphis: the famous Barbecue trail of America. Experience a taste of the US in the ambiance designed by famous Architect Valencia.

St Louis Ribs

I was excited to shoot at the same hungry that I forgot to pour in the sauces our take out orders came with. At least I was able to know how the barbecue tastes on their own. Like the St Louis Ribs, eating ribs in general calls for the barbecue sauce to smothered like there's no tomorrow that often times its the sauce that dictates the taste. But having these ribs without the sauce was a treat, I got to taste the real goodness of the ribs. Having it with the sauce was delectable with a capital D!

US Pork Belly

Texas Style Cheddar Sausage

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Pancit lomi and pan de sal in Oton

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

Ubad 101

Ubad sold at the Santa Barbara Public market. This is different from ubod but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree. To have an ubad means a whole banana tree has been cut down and stripped to bare its center. So goodbye to banana fruit, leaves and heart. To prepare an ubad for cooking, first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Ubad is mostly used as extender to the usual meat and vegetable dishes, the most famous of which is the ubad-kadyos-chicken combination. Another dish that goes well with ubad is the usual ginisang monggo . With pieces of pork and malunggay as ...

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