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 pork broth cube (

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 usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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