Rib Shack


Last evening, we shopped at Metro Supermarket at Ayala Mall in Talisay. After shopping, everyone in our group of 4 were ready to eat!

I was outnumbered, which was no problem to me concerning where to eat out. Rib Shack is what the other 3 with me wanted. More Power! Our son and our best Filipino friend wanted Bacon BBQ Pork, 2 Skewers for P99 with (what else?) RICE. My wife ordered BBQ Chicken Inasal with Rice for P99. I opted for Grilled Bangus Fish for P125. I am Porked out lately! I had Pork Spare Ribs at home, 2 nights ago. Everyone, everyone enjoyed their BBQ at the Rib Shack. They not only have good BBQ, their Food is not overpriced. It is very affordable. Check ’em out at the Rib Shack.

The Rib House has branches at Talisay Ayala Mall, SM Mall, 888 Chinatown Square Mall and in Kabankalan.


Boneless Bangus is a great local Fish to Grill. You gotta love it! I kick it up by making my own Tartar Sauce, using Mayonnaise, Horseradish and Pickle Relish. Depending on my taste, I use Sweet Pickle Relish or Dill Pickle Relish.

Last evening was not our First Rodeo at the Rib Shack. No, we have eaten there several times over the past couple of years. I like their Back Ribs.


When we are out shopping, we have a number of favorite restaurants where we enjoy dining in the Bacolod Area.

At home, my favorite Hobby includes BBQ, Barbecue, Barbeque! Making BBQ has long been one of my favorite methods of preparing Food, going back in the day when I lived in Alabama and in Florida, USA.


I have long been a Saucier during my Home Culinary Adventures. I really, really enjoy creating Sauces, especially BBQ Sauce. For more than 30 years, I have been making the Alabama Gibson White BBQ Sauce for Grilled Chicken. It consists of Mayonnaise, Horseradish, White Vinegar, Lime/Lemon/Calamansi Juice and Cracked Black Pepper. It is soooooo good!


Like Celebrity Chef Bobby Flay, I greatly enjoy…Grillin’ and Chillin’. Chicken, Ribs, Pork Chops, Pork Steaks, Beef Steaks, Sausages, Hamburgers and Hot Dogs. I love them all…hot off the Grill.


Whatcha Gonna Grill?

It really depends on what I am in the mood to eat that day, as to what I BBQ. When there is a gathering of friends and family, I grill a large variety, wanting to plate something for everyone. I do not mind but it never fails, everybody, everybody has a request for me to BBQ on my Charcoal Grill.

I would never, never, never buy and use a Gas BBQ Grill. I like Authentic BBQ and only Charcoal or Wood Chips are all this BBQ Cowboy uses.

It is time to fire up the Grill!

I hope to see you one day, somewhere…all around Bacolod.

Your Amigo,

~ Gary ~

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BBQ/Barbecue/Barbeque


Since Anak Baka Steakhouse went out of business in Bacolod, not a single restaurant measures up concerning their BBQ. At least none that I have tried and I have tried many. Anak Baka had New Orleans Style BBQ Ribs and they were normally excellent, if the Grill Master was working that day.

Best BBQ

BBQ is very popular in Bacolod and all around Negros Occidental. You will find BBQ most everywhere, even on streets. However, it is Filipino style BBQ, for the most part. Local BBQ is often referred to as Sugba, which is used in both Ilonggo and in Cebuano Languages. Some Filipinos try to copy American BBQ but wherever I tried it, it was a complete failure. The Sauce does not make BBQ good! For me, I do not need BBQ Sauce on Ribs if they have been smoked and grilled properly.


Like in America, there are different styles of BBQ all around the Philippines. I sometimes buy frozen Pampanga’s Best Baby Back Ribs at SM Supermarket and they are better than most of the other ribs sold there. This is for a quicker meal. When I want to get serious with BBQ Ribs on our Grill, I buy fresh Pork Ribs at Bahamas Meat Shop.

I do not like Beef Ribs and I never buy them. Tried them a time or two and those were enough for me. Pork Ribs or Goat Ribs for me, please. Keep the Beef.

Someone once asked me in Florida, which Regional BBQ do I like best? Carolina BBQ, Texas BBQ, Memphis BBQ, Kansas City BBQ, New Orleans BBQ, St Louis BBQ? I like all of them!


North Alabama is famous for BBQ Chicken and White BBQ Sauce is homemade and used on the Chicken. I prepare Alabama BBQ Chicken Leg Quarters regularly in Bacolod. I certainly know how to make White BBQ Sauce. I have the Original Big Bob Gibson Recipe for White BBQ Sauce. It is in my head.

I hope to see you one day, somewhere…all around Bacolod!

Your Amigo,

~ Gary ~

Love That Chicken Inasal From Manokan Country in Bacolod


A famous attraction in Bacolod for decades is…Manokan Country. It is a complex of more than a dozen restaurants, all specializing in Chicken Inasal. It is hot off the grill and brought right to your table. The Condiments are on the table to make your own Chicken Inasal Dipping Sauce. Spicy Vinegar and Soy Sauce. The wait staff bring you a generous amount of Hot Peppers and Calamansi to add to the Dipping Sauce. You will not have to ask for those, as they arrive even before your Chicken Inasal so you can make your Dipping Sauce in advance.


We had not been to Manokan Country in a while but we dined there at Aida’s this week. There are a number of items on their menu and I also ordered Grilled Chorizo, which is great. Grilled Oysters in the Shell is another popular item found at most restaurants in Manokan Country.

Aida’s is ranked #1 at Manokan Country as having the best Chicken Inasal in all of Bacolod. The marinade makes the difference! Not far behind Aida’s with excellent Chicken Inasal are Nena’s Beth, Nena’s, Nena’s Rose and Carmen’s. Rosing is an old favorite, as a nephew took me there several times over the years. Seems he is sweet on one of the waitresses.


Aida’s and all the other restaurants have ice cold Beer and a menu full of Pulutan, Grilled Chicken Parts. Isaw (Intestines), Atay (Liver), Puso (Heart), Isol (Butt) and I forget the local name but they also have Chicken Gizzards.


Manokan Country is located near SM Mall and everyone knows where it is. Trip Adviser, Lonely Planet and many other Travel Publications have published articles about Manokan Country.

If you visit Bacolod, Manokan Country is a must see, in my opinion.

Love that Chicken Inasal from Manokan Country in Bacolod!

I hope to see you one day, somewhere…all around Bacolod.

Your Amigo,

~ Gary ~

 

Conees Cansi & Sugba

Conees2

Connees

If you are feeling a little run down, I’m going to tell you what to do and where to go. Head on over to Conees Cansi & Sugba, located on Alijis Road near the turn off to Lopues Supermarket and Panaad Park. My family and I dined there this evening and we really enjoyed it.

Conees Cansi & Sugba is in native architecture with native Filipino decor and it gives you the true atmosphere of dining in the Philippines. Bamboo is everywhere in the restaurant. The service is great, the food is fabulous and the restrooms are extremely modern and clean.

House Specialties

Cansi! This is the signature dish of Conees Cansi and Sugba, which most everyone goes there for. The cover photo of this article is indeed a hot bowl of cansi. Cansi is Negrense comfort food. It is boiled beef in a wonderful broth, complete with beef bone and bone marrow. It is delicious. A small order of cansi at Conees Cansi & Sugba is P230, with the large order priced at P280. I suggest getting the large order because your friends and family will love you more!

The meaning of sugba is grill. Conees has marvelous grilled food, which I simply call BBQ. Chicken inasal and grilled pork chops are what we ordered. Wow! Everyone agreed that their order was awesome. Grilled pork chops are priced at P55 and chicken inasal leg quarter is priced at P75. We had garlic rice as our side dish.

Conees will also grill up boneless bangus for you, which is milk fish. If you have never tried bangus, you are in for a treat and I highly recommend it to you. Grilled boneless bangus is P180.

Soft drinks and ice cold beer are served at Conees Cansi & Sugba. Water served is purified, so have no fear. You can drink the water!

Filipino Food

Eating Filipino food is part of the adventure but some expats are set in their ways and they don’t want to be adventurous. They don’t know what they are missing! There are many, so many delicious Filipino dishes. When I lived in the Philippines 1986-1987, I ate Filipino food almost exclusively because I wanted to experience all the food.

Fast forward to today. I still enjoy southern comfort food and food I was accustomed to back in the States. However, I eat Filipino food every week, just not every meal and maybe not everyday.

I don’t think you will go wrong by trying cansi and any number of local grilled dishes.

If you are living in the Philippines, I hope you will be adventurous and try the local food!

I hope to see you one day, somewhere…all around Bacolod. Maybe, it will be at Conees Cansi & Sugba!

Your Amigo,

~ Gary ~

Campuestohon Highland Resort

Are you ready for a spectacular view of Negros Occidental, the sea and Panay Island? You can see all the beauty from Campuestohan Highland Resort, which is about 40 minutes from the downtown area, located on the border of Bacolod City and Talisay City. Pass through Barangay Granada in Bacolod City and follow the signs. It is an uphill ride to Campuestohan Highland Resort. Admission is P150 per head and includes use of the swimming pool. A cottage rental for the day starts at P600, which includes a BBQ grill. Campuestohan Highland Resort is such a wonderful place to spend the day during a family outing. Our visit was part of our Thanksgiving Weekend Celebration last week.

Entrance

We are Fam-i-ly!

Children’s Playground

Pool Area

Mountain View

Nipa House in Background

Many people live on the mountain where Campuestohan is located. On the road, along the way, a ten hectare farm was pointed out that is owned by world famous boxer Manny Pacquiao. 

Jun Jun Making Pineapple Boats

Pineapple Boat

Empty Pineapple Boat!

Yep, we finished off the pineapple. These were Dole Pineapples, grown in Mindanao.

Dolphins

Log Cabin

Inside the log cabin are hotel rooms for overnight. We brought our own food to have a picnic and we also grilled fish beside the day cottage. However, we were told that Sinugba Restaurant is or will be located at the resort.

Day Cottage

We enjoyed Campuestohan Highland Resort so much that we are already planning a trip again in the near future! It was about ten degrees cooler at Campuestohan than in the city of Bacolod. Around 530pm, it was really nice, cool weather. Campuestohan is one of the newest resorts in the area and they are adding more fun things to do in the near future, such as a zipline adventure. We look forward to our next visit!

 

 

 

 

 

 

 

 

 

Villa Rosa Beach at Punta Taytay, Bacolod City

Villa Rosa Beach

Villa Rosa Beach is located at Punta Taytay in Barangay Sum-Ag in Bacolod City. We went to Villa Rosa Beach last week and while it is not Boracay, of course, it is a nice place for a day activity. Admission is P20 per head and all day rental for a beach cottage is P100.

Nipa Beach Cottage

The nipa beach cottage is nothing fancy but good enough! Good enough to have some great fun.

A Row of Cottages

Getting Ready for Lunch.

A BBQ grill is included in the day cottage rental.

Kinilaw

Kinilaw is a Filipino raw fish dish that is prepared with vinegar, lime juice, chopped onions, garlic, ginger and chili peppers. We prepared this as one of our dishes at the beach.

Grilled Mullet

Being from Florida, I prefer smoked mullet but grilled mullet also works for me! Locally, this fish is known as tonkan.

A Jug of Tuba

Our Filipino friends enjoy tuba or palm wine. I can say I have tried it but I am not too craZy about it!

Red Horse Beer

Now, we’re talking! Red Horse Beer any day at the beach for me!

Seaweed and Seawall

Shady Area

More Beach

Pavilion

If you are going to Villa Rosa Beach with a large crowd, there are pavilions available for rent. Sounds like a good place for a Birthday Party! A party is a groovy thing.

It was another great day for us in Bacolod during our visit to Villa Rosa Beach. It really is more fun in the Philippines and especially, all around Bacolod.

 

 

 

 

 

 

 

 

 

4th of July in the Philippines and a Submarine

Although the 4th of July is no longer the official Independence Day of the Philippines, it was July 4, 1946 when the Republic of the Philippines was born after their independence from the USA. The 4th of July is still celebrated by many in the Philippines as Filipino-American Friendship Day. Every year, the 4th of July has a special meaning to me since I am an American living in the Philippines. The 4th of July is also my dad’s birthday and he would have been 91 today!

A barbecue and fireworks were always part of our 4th of July celebration when I still lived in America. Today for lunch in the Philippines, I had grilled Buffalo Wings and to celebrate Filipino-American Friendship Day, I used Mama Sita’s brand Buffalo Wings Sauce. Yep, it is a product of the Philippines and let me tell you, Mama Sita’s Buffalo Wing Sauce is hot as hell!

A friend in America once told me that he could not live in the Philippines because he could not eat fish and rice everyday. He was surprised when I told him all the different wonderful restaurants there are in many areas of the Philippines that are serving much more than fish and rice and Bacolod City is no exception. I can also honestly say that I can buy most any food products that I want in one of the three major supermarket chain stores in Bacolod City. My wife, son and I enjoy dining out several times a week on average but we enjoy preparing food at home. After all the 4th of July BBQ, here is a good alternative for a late supper. A shrimp submarine sandwich.

Cole Slaw

Being a Southerner from the USA, I think Cole slaw is a staple with any kind of seafood. It has that special crunch and when served chilled, it is great when eating hot and spicy food. It seems almost everyone has their own recipe for Cole slaw and I won’t bore you with mine but simple ingredients can turn out a nice Cole slaw. Shredded cabbage, non-sweet mayonnaise, vinegar and ground Spanish paprika are my ingredients. Some like sweet Cole slaw so it is not a sin to add a little sugar. The ground Spanish paprika on top gives the Cole slaw a little color.

If you want to order a good Cole slaw while dining out, try Max’s Restaurant. In Bacolod, it is located in SM Mall. I have a special place in my heart for Max’s Restaurant “the house that fried chicken built.” Max’s Restaurant was one of the first restaurants where I dined on my first trip to the Philippines, way back in 1986! Max’s has been around since 1945 when the original owner served fried chicken to American GIs, right after WWII.

Deep Fried Shrimp

The plating may not look all that but hey, I am at home! Anyway, my wife Grace helped me out on this and fried up seven battered shrimp.

Good Bread

If you are going to make a sandwich, good bread is just as important as what you plan to put inside the bread. This particular submarine roll is one I cut from a long loaf of French Bread, which I bought at Cafe Bob’s.

Shrimp Submarine Sandwich

I couldn’t get all seven friend shrimp on the submarine sandwich but five is still a food number. I made my own tarter sauce using mayonnaise, a bit of vinegar, a little kalamansi juice, or local lime juice, and sweet pickle relish. I slathered the inside of the submarine roll with the homemade tartar sauce before adding the shrimp. I sometimes make and use my own cocktail sauce for this type sandwich and when I do, I don’t apply the cocktail sauce to the bread but rather add it on top of the shrimp.

Add the Chilled Cole Slaw

Next comes the added crunch to the submarine sandwich. Cole slaw.

Let’s Eat!

“Let’s eat” is very common to be heard in the Philippines right before eating and this shrimp submarine sandwich is ready to be eaten. It is fine to toast the bread in a toaster oven before building your sandwich and I enjoy doing that at times but not this time. I was hungry and ready to eat. The Cole slaw added enough crunch for me.

Beverage of Choice

Either red wine or an ice cold beer is the beverage of choice with the shrimp submarine sandwich. Tavernello Sangiovese Rubicone may not really be the Number One wine in Italy but it really is a product of Italy and it is available in Bacolod City. San Miguel Pilsen is my favorite beer in the Philippines.

I am wishing everyone a very Happy 4th of July Independence Day and Filipino-American Friendship Day celebration! I hope your day was as fun as ours.

Tito Gary’s Ribs

Ribs are popular in the Bacolod Area of the Philippines. Many native Filipino restaurants have back ribs and spare ribs on their menu, which are grilled to perfection. Often the barbeque sauce is soy sauce and kalamansi, which is the local lime. Depending on my mood, I can enjoy the local BBQ Sauce but I also make my own BBQ Sauce. I have three. One is vinegar based, one is red based and the other one is white based.

I made the red based BBQ sauce for today’s lunch of grilled ribs. To make the BBQ sauce native, I suggest using some banana ketchup instead of all tomato ketchup to get a nice consistency with the two kinds of ketchup and add some Tanduay Rhum. The ingredients include banana ketchup, tomato ketchup, Worcestershire sauce, 1/4 cup of Tanduay Rhum, finely chopped onions, 2 crushed garlic cloves, a little mustard, a dash or two of black pepper and honey. Depending on how many ribs you will need to baste, you will adjust the amount of ingredients and also adjust according to your taste. If you really like sweet BBQ ribs, add more honey!

I started with a rack of pork ribs bought fresh this morning at the nearby public market. For the freshest meat, buy early in the morning at this particular market. Boiling the ribs or putting them in the pressure cooker for 10-15 minutes tenderizes the ribs before grilling. I like to grill the ribs after the first step but not completely. I like to finish the ribs by applying the BBQ sauce and putting the ribs in aluminum foil but loosely closing for finishing on the grill. WoW! Fabulous juices from the ribs, together with the BBQ sauce, will be saved in the bottom of the foil. You will want to brush this on the ribs before eating for a wonderful flavor.

Tito Gary’s Ribs

Grillin’ and Chillin’ with family and friends is one of my favorite activities in the Philippines. We often go to one of the many beaches in our area for a Sunday BBQ.

Gold Eagle Beer

My beverage of choice with any kind of food but especially with BBQ! San Miguel Pilsen is the National Beer of the Philippines and Gold Eagle is made by San Miguel Brewery. Many farmers in the province drink Gold Eagle because it is cheaper and it does not hit them hard like Pilsen. I acquired a taste for Gold Eagle when socializing with other farmers in the province since we also have a farm there with rice, sugar cane, chickens, pigs, carabao, goats and cattle. Eagle is the beer of choice for family gatherings.

Just One More Time

Tito Gary’s Ribs! I have many nieces and nephews in the Bacolod Area and I am fondly known as Tito Gary. Some who are not my nieces and nephews also refer to me as Tito Gary.

I hope you can enjoy the ribs recipe, as it has a native Filipino touch with the sauce but still the red based type sauce for those who like it.

 

More Food in the Philippines

I love and enjoy everyday in the Philippines. Everyday continues to unfold a new adventure for me.

Weekends are a common time for family and friends to get together, just like anywhere in the world. When that happens, you can be assured of lots of good food to eat! Last Sunday was no exception.

Grilled Bangus Fish

Sun cooked on top and charcoal cooked on the bottom. Hey, this is the Philippines, so you know there is going to be fish.

Nice Grill Marks

Bangus, aka, Milkfish, is a staple in the Bacolod Area.

Bicol Express

Bicol Express is Super Hot! This particular Bicol Express was made with pork liver, heart, lungs and intestines, with many hot chili peppers and coconut milk. It will really get your motor running! Just make sure you have something cold to drink when eating Bicol Express.

Bopis

This Bopis was made with thinly sliced pork, hot chili peppers and coconut milk. A slight variation, as we switched up the recipes on purpose. Bopis is usually made with pork liver, heart, lungs and/or intestines but we decided to make this one lady friendly with the better cuts of meat and with less hot chili peppers, since there were more ladies around than men. We did the Bicol Express with what is normally used to make Bopis. We added sauteed garlic and onions to both dishes. It all worked out! Everyone ate a lot of both and everyone raved! The recipes were asked for, due to the slight variations on the original recipes.

Where's the Beef?

Joke only! I really enjoyed the native food. However, we don’t eat Bopis and Bicol Express everyday or even every week. We do eat a lot of fish and other seafood, a lot of chicken and pork without so much fat.

Philippine Cuisine is diverse and the very same dish can be prepared many different ways, as it differs from region to region and even from family to family in the same region. Check it out the first chance you have.