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Filipino BBQ Recipe Compilation | Pork BBQ, Isaw, Chicken Feet, Maskara and Barbeque Dipping Sauces



How to make pork bbq recipe, isaw bbq, chicken feet bbq “adidas” and pork mask bbq “maskara” plus 3 bbq dipping sauces recipe (sweet sauce, spiced vinegar and basting sauce). This recipe is perfect for food business with small capital.

Filipino StylePork BBQ Recipe
Full Video Here:
Yield: 33 pcs (30g/pc)
Ingredients and Prices
1 kg Pork Pigue/Butt = ₱ 220
1/3 cup Brown Sugar = ₱ 3
1/4 cup Soy Sauce = ₱ 2
1/4 cup Vinegar = ₱ 2
2 tbsp Banana Ketchup = ₱ 2
2 tbsp Garlic = ₱ 4
1 tsp Black Pepper = ₱ 2
1/2 cup Sprite = ₱ 6

Basting Mixture
1/2 cup Used Marinade
1/4 cup Ketchup = ₱ 4
2 tbsp Vegetable Oil = ₱ 2

Total Ingredients Cost = ₱ 247
Other Expenses = ₱ 50
(bbq skewers, charcoal, sauce
and etc.)
Total Expenses = ₱ 297
SRP = ₱ 15/pc
Profit = ₱ 6/pc

Chicken Feet Bbq “adidas” 4:40
Full Video Here:
Yield: 9 PCS
Ingredients and Prices
500g kg Chiken Feet “adidas” = ₱ 25
(not cleaned, with scales and nnails)
1/2 cup Water
1/4 cup Soy Sauce = ₱ 2
1/4 cup Vinegar = ₱ 2
1/4 cup Brown Sugar = ₱ 2.5
1/8 cup Banana Ketchup = ₱ 2
1/2 tsp Chicken Powder or Magis Sarap = ₱ 2
1/4 tsp Black Pepper Powder = ₱ 0.5
3 pcs Bay Leaves = ₱ 1
1 tbsp Cooking Oil = ₱ 1

Note! if you're planning to sell this do not buy a pre cleaned chicken feet that sold in the markets. It is 2 times more expensive compare to not cleaned chicken feet. You just need to put an extra effort on cleaning to increase your revenue.

Total Ingredients Cost = ₱ 38

Other Expenses = ₱ 30
(bbq skewers, charcoal, dipping sauce
and etc.)

Total Expenses = ₱ 68

SRP = ₱ 10/PC

Profit = ₱ 2.44/PC

Isaw BBQ Recipe 6:52
Full Video Here:
Yield: 18 PCS
Ingredients and Prices
1 kg Chiken Intestine “isaw” = ₱ 15
1/2 cup Water
1/4 cup Vinegar = ₱ 2
1/2 tsp Iodized Salt = ₱ 1
(1 tsp if using rocksalt or seasalt)
1/16 tsp Orange or Red Food Color (optional) = ₱ 1

Basting Sauce Watch Here:

NOTE! You can buy a pre-cleaned chicken intestine in wet markets
but the price is much higher that not cleaned.
1kg of cleaned chicken intestines cost around 90 to 100 pesos.

Total Ingredients Cost = ₱ 19

Other Expenses = ₱ 30
(bbq skewers, charcoal, sauce
and etc.)

Total Expenses = ₱ 49

SRP = ₱ 6/PC

Profit = ₱ 3.28/PC

Pork Mask BBQ “maskara” 10:10
Full Video Here:
Yield: 16 pcs
500 g Pork Mask (cheek part) = ₱ 75
2 tbsp Soy Sauce = ₱ 1
2 tbsp Vinegar = ₱ 1
2 tbsp Banana Ketchup = ₱ 2
1 tbsp Water
1 tbsp Brown Sugar = ₱ 0.5
1 tbsp Cooking Oil = ₱ 0.5
2 cloves Garlic (crushed) = ₱ 1
1/2 tsp Grind Black Pepper = ₱ 1
3 pcs Dried Bay Leaves = ₱ 1

Total Ingredients Cost = ₱ 83
Other Expenses = ₱ 50
(bbq skewers, charcoal, sauce and etc.)
Total Expenses = ₱ 133
SRP = ₱ 12/pc
Profit = ₱ 3.69/pc

Yield: 1 cup
1 cup Vinegar
2 tbsp Chopped Red
1 tbsp Minced Garlic
1-2 pcs Red Chili
1/4 tsp Iodized Salt
1/4 tsp Grind Black Pepper

Yield: 2 Cups
2 cups Pork Stock
1/4 cup Brown Sugar
1/4 cup Mang Tomas
3/4 tsp Iodized Salt
1/2 tsp Magic Sarap/
Chicken Powder
1/4 tsp Black Pepper Powder
3 tbsp APF
1 tsp Cooking Oil
1 tbsp Chopped Red Onion
1/2 tbsp Minced Garlic

Yield: 1.5 cup
1/2 cup Banana Ketchup
1/3 cup Brown Sugar
1/8 to 1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Cooking Oil
1/4 cup Vinegar





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Now that was GOOD…



Morning All:

Did another slab of beef ribs today…used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)…Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor…

Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked…wrapped in foil while I grilled the corn…

Sliced & looking so tasty…

Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal…

As I said — That was GOOD!

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By: SSN686
Title: Now that was GOOD…
Sourced From:
Published Date: 05/04/21

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party



The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

Get the Recipe »

Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.


How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on

Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling

By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From:
Published Date: 01/29/21

Did you miss our previous article…

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BBQ Tips

7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How



Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.

The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.

I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.


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My FAVOURITE Instant Read Thermometer –

The EASIEST way to light your Charcoal –

ESSENTIAL Gloves for handling hot BBQ accessories –

The long lasting BRIQUETTES I use –

The Bluetooth THERMOMETER I always use –

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