Greetings from the Philippines

[Tatoosh]

Greetings from the Philippines. I am a retired US citizen, who picked up and moved after calling it quits in the USA after I hit retirement age. Sold everything and headed West. Way way West.

I live in the Cordilleras of Luzon, which is a mountain region that is much more temperate than the tropical flatlands. None the less, humidity is high and the typhoons come roaring through regularly.

I love Pizza, Ice Cream, and I am returning to & learning about real BBQ. In my younger days, I thought BBQ was the same as grilling. I know better now. I am having a custom smoker built, cabinet style. Plus a Weber 22.5 One Touch Gold with both a Smokenator 1000 and a Kettle Pizza accessories coming my way.

Smoking is primarily for bacon, ribs. Pizza is my guiding star and the Kettle Pizza will be my first attempt to emulate a true wood fired pizza.

I am hunting info on wood for smoking in SE Asia, things to use... (like guava) and things NOT to use ... (like mango).

I will be attempting to make my own mozzarella cheese, learn to make and smoke sausages for toppings, and in my spare time, see if I can come up with a good coney sauce and decent Texican style chili, the two being different things.

Mabuhay Brother BBQ-ers!
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Ancient Amerikano Adventuring Abroad:
Weber OTG - Smokenator 1000 - Pizza Kettle
White Mountain 6 QT Elec

[Beertooth]

Tatoosh welcome to the Ring!


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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[KingRanch450]

Welcome

[Rocko-la]

Welcome to the forum. My parents returned to the Philippines when my dad retired. They do 6 months here and 6 months there. My dad got bored of retirement and started working again.

You should look into a North Carolina style pulled pork. I got some for my parents and they loved it. It reminded me of a Filipino dish because it had 2 things we love, pork and vinegar.

After learning a few different types of US BBQ, I'm going to experiment with others. I'll be doing some Char-Siu pork tomorrow, which is more like grilling though.

[Tatoosh]

Thanks for the welcome guys. I look forward to reading and learning here.

Rocko-la, I have done pulled pork here but in a pressure cooker, which gives a very moist and thoroughly cooked pork, but not the wonderful depth of flavor that the slow cooking a smoker provides. I haven't spent enough time in the South and learned the Carolina approach.

I hear you about the Filipino love of vinegar and I need to learn this approach because I think you are spot on. My wife and her family enjoy the more traditional BBQ, particularly when we mix in Banana Ketchup to flavor it, but a North Carolina style would likely WOW them. I will do just what you suggest.

In my introduction I said I would mostly smoke bacon and ribs, but I plan to do other stuff, sausages fairly often and hams occasionally as well, plus the annual gobbler.
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Ancient Amerikano Adventuring Abroad:
Weber OTG - Smokenator 1000 - Pizza Kettle
White Mountain 6 QT Elec

[k.a.m.]

Welcome to the ring Tatoosh, looking forward to seeing some pics of your cooks.
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Always remember slow and steady wins the race.

Hybrid Cooker

[stringbender128]

Welcome to the Ring!
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Peoria Custom Cookers 24x48 Backyard Cooker
Weber Genesis S-330 Gasser

[TrailerBuilder]

Welcome to the Ring
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X2 Finished Build
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