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Barbecueing or Grilling

Updated on March 8, 2011
TRAVEL MAN (dressed in white) along with other ship's officers and crew in a Saturday barbecue party
TRAVEL MAN (dressed in white) along with other ship's officers and crew in a Saturday barbecue party

June 10 (Thursday) Cooking Techniques: Barbecuing or Grilling

Why do we need to tire ourselves, cry over a cloud of smoke coming from the burning charcoal in a barbecue set? With tears in my eyes, I am always pestered by the tedious task of preparing it, grilling or barbecuing meat and fish and never rest until all the guests are full and satisfied. I said to myself, “Stop whining, Travel Man. That’s the role of being a cook.”

Before when I was a student, I was fond of buying a stick off pork barbecue from one of the vendors outside the school premise. Who wouldn’t be lured to buy it. Our last period in college days always end around 8 pm, so my stomach was always churning because I was so hungry during that time. No proper dinner; I’ll just buy a stick of pork barbecue with free pickled vegetable (usually green papaya) and sweet and sour dip. When I reached the boarding house, I’ll just reheat the rice and enjoy dinner with barbecued meat. Those were the days of struggling as a student. The good thing is I didn’t contracted hepatitis B by eating street food like barbecue. I’ll not pass my medical examinations if I have this disease and cannot work abroad because of it.

Barbecue Party Onboard Ship

When the ship is on voyage, there’ll be a barbecue party every Saturday. Prior to the day, my Greek chief cook and I (his Filipino cook) will prepare to marinade pork and beef slices.

Greeks are fond of marinating chicken pork and beef with olive oil, salt and pepper and oregano. Filipinos go for sweet and sour marinade (lemon or vinegar, soy sauce, onion, garlic, salt and pepper with little sugar). For basting the meats, I use tomato catsup with soy sauce, lemon, little salt and pepper and sugar. Some of Greeks and Filipinos simply go for lemon and little oil for basting the fish. Milkfish or bangus is good for grilling. I usually remove the intestines and fill it with chopped onion, garlic, tomatoes, ginger, green pepper (usually the long sized capsicum) or bell pepper will do, plus salt and pepper and a little olive oil.

The Grilling and Barbecue Equipment

When I’m at home, my family usually have a barbecue party whenever we like. It’s the time where we can reminisce and share laughter, ideas and arguments, too while eating barbecued meats, corns and vegetables or chicken and drinking light beer. Our cousins and friends used to jam with us during weekends, not frequent but once or twice a month while engaging in karaoke or videoke session.

We usually prepare a makeshift grill. Iron grill should be oiled first so that the meats and fish and vegetable will not stick on it. I usually clean it first with lemon then oil it to remove rust and dirt. Iron grills can be replaced by steel grills being vended in the market today; it will be costly but it will never rust if taken care of properly.





Food Old-Time Barbecue c/o BarbecueWeb


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    • travel_man1971 profile image

      Ireno Alcala 7 years ago from Bicol, Philippines

      Thanks, sailor. Grilling or Barbecueing is always done outdoor. You'll not confine the smoke but also enjoy the fresh air and the view outside your house while tasting the meats and veggies and sipping beer or wine.

    • thesailor profile image

      thesailor 7 years ago from Seven Seas

      I'll keep it in mind, I mean, your tips on grilling.