February 2012
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Linguica
Linguica is the perfect appetizer for a barbecue for two reasons. First, it cooks best when the fire is at an early stage, before the coals are ready for barbecuing main dishes like tri-tip and chicken. Second, it best served in small, bite size pieces, perfect with a glass of wine or IPA.
The goal of linguica is to get the skin a little bit charred and have the inside stay moist and juicy. If...
Nothing puts the damper on a Friday night BBQ like Lent.
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Starting a Fire with Oak
Good bbq requires smoke. That’s why propane gas grills don’t work.
Creating a bed of oak coals takes some practice to master. Squirting some lighter fluid on a few logs and throwing a match in there will only create half-charred logs that burn out after a few minutes and don’t produce the heat and smoke necessary for good bbq.
I struggled with this for a few years, trying a...
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Filipino BBQ
The best street-bbq in Santa Maria is found at the corner of Broadway and Newlove and comes with a side of steamed rice. It is admittedly not what most would call traditional SM style, but it is the best and made by the Filipino Community Center.
My wife’s mom taught me to make adobo a few years ago. Based on that recipe, I came up with this tri-tip marinade. This really is secret information and...
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