roast or saute

more combination for you

2012-01-16T10:42:00.000-08:00

Welcome! We have new lunch special additions and the 3 ribs combo is back!

Store hours: Mon-Sat 10:30 am - 9:00 pm sunday 10:30 am - 7:00 pm Telephone number: (201) 439-0522

RIBS

Sisig!

APPETIZERS
1. Lumpia Shanghai crispy spring rolls with pork carrots celery red bell pepper stuffing and sometimes california raisins. Always a crowd favorite. Comes with a sweet and sour dipping sauce.
12 piece
2. Fried Calamari lighty batter rings of squid deep fried to a golden crisp reg.
3. Fried Softshell Crabs from Maryland soft shell lighty batter fried to perfection with mixed vegetables
4. Turon plantain banana wrapped in crispy spring roll with sweet jack fruit from the south pacific. A classic Philippine street food

LUNCH SPECIALS
5. Bacon with garlic rice fried pork belly also known as “lechon kawali” or “meaty pork rind” or “fat back” served with garlic fried rice. A classic lunch comes with a sweet dipping sauce. There’s also hot sauce available made by the house.
6. Pork BBQ on a stick with garlic rice two skewers of pork marinated in pineapple grilled with two types of BBQ sauce served with garlic fried rice.
7. Half BBQ Chicken with garlic rice juicy chicken on the inside but crispy skin on the outside glazed with BBQ on the grill with garlic fried rice

VEGETABLE DISHES
8. Pinakbet (pronounce: pick-knack-bet) saute pork and shrimp with squash, tomatoes, garlic, onions, asian long bean, eggplant, bitter melon and okra.
9. Shrimp Ampalaya sliced bitter melon saute with garlic tomatoes black pepper shrimp. A popular health dish. If it taste bitter then its probably good for you. A similar taste to Brocolli Rabe
10. Laing Taro leaves simmered until soft in coconut milk green hot chili peppers and a little pork. Taste sweet yet tickles your throat from the tannins of the taro leaves. An island paradise favorite.
11. Inihaw na Talong grilled asian long eggplant. A great accompaniment to grilled fish ....or sometimes an awesome snack by itself.

OMELETTE
12. Torta means omelette in Filipino and sandwich in other spanish countries. Ground pork, shrimp potatoes bell pepper filled omellete reg. $6.16
13. Shrimp torta meat omellete with extra shrimp reg. $6.50
14. Talong with meat Torta meat filled omellete with grilled and peeled eggplant

BARBEQUE OR ON THE GRILL
15. Barbeque Chicken half whole
16. BBQ Spare Ribs
four piece six
twelve
17. Pork BBQ on a stick pineapple marinated pork on a skewer each
18. Pulled Pork Sandwich
19. Pulled Pork Sandwich with fries and a can of coke
20. Inihaw na Liempo grilled pork belly marinated in garlic vinegar salt&pepper
21. Make it a “deluxe combo” choose two sides:

* French fries
* coleslaw
* corn on the cob
* garlic rice
* green Veggies sauted collard greens, kale, sundried tomato in garlic sauce

add $2.25 to your order

CRISPY OR SIZZLING SENSATIONS
22. krispy pata pork hamhock fried to a crisp yet tender and juicy on the inside. Comes with a spicy garlic vinegar dipping sauce.
23. Lechon Kawali also known as meaty pork rind or fried bacon. Comes with a sweet brown dipping sauce
24. Chicharon Bulaklak also known as “chitlins” this is the innards of a cows intestines boiled until all the fat renders out. This is then deep fried to a consistency of fried chicken skins. This is not something for the faint of heart but none the less a favorite to some homosappiens. “Bulaklak” means flower. half pound $ 9.89 $18.99 / pound
25. Sisig a sizzling mound of goodness. Hand chopped meaty pork rind with diced onions and spicy green thai chili peppers and sometimes red hot vietnamese peppers “LABUYO”. This is then toss in a sizzling pan with a sauce of vinegar soy and Philippine lemon. The smokiness of the pan the yin meets yang turns a mound of goodness to greatness. A really nice accompaniment with beer watching your favorite Philippine boxer Manny Paquiao.

SEAFOOD
26. Tilapia not your average fillet. This comes with the head and the eyes but we do take the time to de scale and trim some of the fins for you. Fried or Grilled its your call you are the boss....Sir or Maddam with stuffing tomatoes and onions $ 7.00
27. Flounder Mott Street style similar to the ones they serve in Chinatown NYC without the commute over the George. Fried to a crisp with garlic ginger aroma infuse soy sauce. We can place the sauce on the side if you like or even add a little heat or spice.
28. Dahing na Bangus a sweet tropical fresh water fish butterflied and deboned. This is then marinated in garlic vinegar salt and pepper. Only comes deep fried.
29. Fried Red Snapper upon request you may choose to make it “escabeche style” a sweet and sour ginger carrot bell pepper sauce.
30. Rellenong Bangus a labor intensive surgical gastronomic fish. All the meat from the fish including bones comes out through its gills and manage to keep all the skin intact. A similar way American Indians would perform “shrunken head” ceremony. The meat is then sauted in garlic carrots red bell pepper california raisins add the necessary flavorings such as soy and lemon butter. This is then deboned painstakly for your pleasure and then stuffed back into the same fish it came out from....baked to a golden crisp of course and sometimes deep fried. only 28 bucks

NOODLES
31. Pancit Palabok spaghetti size asian rice noodles with shrimp crispy chopped pork bacon in a thick garlic annato sauce. Toppings include garlic chips scallions sliced hard boiled eggs and lemon
32. Pancit Sotanghon & Canton Angel hair thin rice or bean noodles also known as “glass noodles” and another noodle flavored with coconut lo mein style. This is tossed in the pan in a garlic soy fish sauce with a spring mix vegetables of cabbage carrots snow peas. A little shrimp and chicken breast strips are included for texture.

SOUPS
33. Tinola Soup chicken, green papaya, long mild peppers, pepper leaves, garlic, ginger. Great with fish sauce mixed with lemon as a dipping sauce for your chicken. reg. $ 6.25
34. Pork Sinigang Soup a tamarind sour flavored soup with taro roots pork long mild peppers and pak choy reg. $ 6.25
35. Shrimp Sinigang soup shrimp with head on soup sour tamarind flavor reg. $ 7.00
36. Mongo asian mung beans soup with porkrinds shrimp tomatoes and spinach or bittermelon reg. $ 6.25
37. Nilaga ng Baka a soup made with SHORT RIBS cabbage, potatoes, whole black pepper corn bombs that can wake you up. reg. $ 7.00

SLOW SIMMERED BRAISED MEAT gourmet
38. Beef Kaldareta short ribs bone in simmered in garlic tomatoes peppers potatoes jalapeno or seranno peppers flavored with lemon soy reg. $ 7.45 catering tray
$39.25
39. Kare Kare braised oxtail swimming in a garlic peanut butter sauce with eggplant long beans and pak choi reg. $ 9.00 catering tray
$ 42.00
40. Goat Kaldareta braised goat meat with garlic tomatoes peppers potatoes jalapeno or serranno peppers flavored with lemon soy reg. $ 8.00 catering tray
$ 42.00
41. Menudo long before Ricky Martin became famous filipinos have been simmering pork meat in black pepper bay leaves and adding peppers garbanzo beans carrots and potatoes. reg. $ 6.15 catering tray
$ 33.25
42. Adobo Manok chicken braised in a garlic soy vinegar black pepper bay leaf sauce. A love at first bite. reg. $ 5.99 catering tray
$ 31.00
43. Adobo Pusit squid or calamari with the ink braised with garlic tomatoes and vinegar. A dish found in the far east from China all the way to Italy and Filipinos decided this was a keeper. reg. $ 6.45 catering tray
$ 40.00
44. Dinogoan braised pork in garlic vinegar and the blood of the cow. A black colored dish similar to Puerto Rican blood sausages “morcillo”. A favorite among the anemic yet not so squemish due to its rich iron protein cow hemoglobin content. Parental advisory not needed. Are you one of the vampires? reg. $ 6.15 catering tray
$ 33.25
45. Batchoy have you ever thought of eating the spleen? Now is your chance. We can’t be sure if its cow spleen or pig spleen but nonetheless we infuse lots and lots of ginger to bring out the flavor and we add a little pork to make you smile. reg. $ 6.50
46. Paksiw na lechon usually whenever there is a roast pig celebration after all the necessary photos and close ups with the pig are taken, the host would set aside the head and the legs and braise it in garlic vinegar and sweet brown sauce. Bay leafs are added for aroma and subtlety. If you like roast pig skin here is your chance to taste it again in its not so crispy yet rubbery form. All the bones and knuckles are considered an added bonus. reg. $ 6.25 catering tray
$ 38.00

price changes and new deals

2011-11-05T05:23:00.000-07:00

Welcome! We have new lunch special additions and the 3 ribs combo is back!

Store hours: Mon-Sat 10:30 am - 9:00 pm sunday 10:30 am - 7:00 pm Telephone number: (201) 439-0522

RIBS

Sisig!

squash are in bloom

2011-08-21T15:30:00.000-07:00

We have squash blossoms available from now through october. Goes great with soups and stir fry. Ask us to put in your order and we'll be glad to do so.

Store hours: Mon-Sat 10:30 am - 9:00 pm sunday 10:30 am - 7:00 pm Telephone number: (201) 439-0522

RIBS

Sisig!

RIBS

Sisig!

review from The Record!

2009-07-11T11:21:00.001-07:00

Here's the link from northjersey.com

new photos 2009

2009-01-26T17:53:00.000-08:00

Changes that have occured

2008-11-09T22:03:00.000-08:00

Savings to our "combo" crowd. Since we took out the food warmer which was tough on the cook before the restaurant opens, the owner who pays the electric bill and the health inspector who is tired of dipping the theremometer...the portions just got a little bit bigger, the food is hot and fresh, and most important no food wasted which means more food for you the consumer all for the price of five dollars. We know its a recession and sometimes you skip lunch but what if your tired of punishing your stomach who had nothing to do with banks, gasoline, credit default swaps, or CEO bonuses? Come join us in MAIN street, actually 100 North Washington Avenue Bergenfield.

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rewind<<<<<<

To download the menu go to the very first post titled click here for the menu or just click this one to get there

I don't have any pictures of these just yet unless maybe you can send me some.

Chicken Satay Dinner comes with a little salad with atchara dressing and jasmine rice. $6.50

Four piece chicken only $5.99

Not exactly a Filipino dish but more Thai. This is BBQ Pit's version minus the peanut butter. Does not contain peanut but we do put Malasian curry.

Pinakbet--Sauteed shrimp, pork with squash, string long beans, asian long eggplant, bittermelon, & okra in garlic sauce.
$ 5.65 small order
$16.25 half tray
$29.00 Big party tray.

Pork BBQ on a stick marinated in pineapple for our version. Some use Sprite for marinate and brown sugar. We like pineapple juice. This sells for $2.00 each and has not gone up in price for the past six years. We can't really offer a discount on this item even if you order over 100 because they are very difficult to make in mast quantities. Always a party hit. If you are ordering more than ten please give the chef at least over a half hour to two hours in advance because we can only fit so much on the grill.

Shrimp Ampalay--Sauteed shrimp garlic, onions, and tomatoes for flavoring and the highlight of this dish would be the bittermelon for its health benefit. What is bittermelon? Here is the link Ampalaya bitter melon
small order $5.65

On a stick series: chick satay, shrimp teriyaki, salmon teriyaki, ribeye bbq, and of course Pork BBQ on a stick

Pancit palabok is Asian spaghetti rice noodles with shrimp, pork, hard boiled eggs, crushed pork rinds, scallions, lemon in a thick garlic sauce. Always a party
favorite!

Your roast pig in a box that fits in any size vehicle trunk may end up in our blog. These are actual photos of different customer's order right before we place them in their car.

Sisig--Chopped chicharon or meaty pork rind bacon, diced white onions, hot green thai chili peppers, fired up smoking sizzling on the pan with lemon and soy sauce.
$6.50 small order
$11.75 large
half tray $18.00
full tray $35.00

Dish Origin Aling Lucing

Pacquiao vs. Delahoya

2008-09-07T14:01:00.000-07:00

Looks like Manny Pacman is going to gain weight to meet Delahoya
in the middle. Will Manny's speed still be the same? Delahoya's
face easily gets cuts so I would expect some blood going in the third round.
I'm worried that Pacman is taking a gamble here and this would be either the highest point of his career because after he beats DeLahoya there's no one left. If Manny Pacman looses it would be better for his career being that we can see more rematch fights and trilogy. However Pacquiao is hungry and his managers are greedy as ever been. These two will probably bring in the most crowds because of what they both represent. This could also be the end of Pacquiao and his current manager and chances are if he loose two fights with DeLahoya he might sign with Golden Boy. People who fight under Golden Boy gets more money for their buck. The whole country of the Philippines is being undervalued when you see how much dough Pacquiao doesnt get to keep. Manny wants to be in Philippine politics but his popularity is his only voting power. What happens when he starts becoming unpopular and starts losing fights? This fight could also be the end of his political career. I'm hoping for the best for him but I'm afraid where he might be going. He certainly has opened a lot of doors to raising awareness of what filipine fighters are capable of. There's another pinoy fighter to watch out for and the is Donair. His style is different and his philippine accent is different as well. On the day of the fight...don't forget to order SISIG!

why the bear market?

2008-08-21T13:04:00.000-07:00

The bear market is a good thing for the moment until these solar, wind, fuel cell technology can actually catch up and get establish. Now that the olympics is over, China will turn on their factories once again and begin polluting the sky business as usual. Would this mean a strong demand for oil all over again? No. Who's going to buy products over seas when the rest of the world is beginning to slow down? In the meantime car manufacturers are working overtime trying to come out with new vehicles that actually make sense to the public. My uncle bought a smart car two weeks ago and he's trying to get rid of his s.u.v. thats just parked in his driveway. I don't think smaller cars are the answer. If they made a subaru outback type vehicle that I could plug in at night when I'm not using the car and recharge, I would choose a car with more room. People are willing to change. Nobody likes their own vehicle anymore. Is 20 cents less at the pump suppose to make me happy? Its a relief but I'm not jumping for joy just yet. Americans already poured their tax dollars in building roads and bridges and suburbs and cars are here to stay. Is America suppose to get scared when russians are killing themselves? No. Its all a sharade or "theater" trying to bring the price back up to 4 bucks a gallon. Clean energy will eventually win and when that happens I will shop at MACY'S. But for now, I'll stick to Amazon and dream of purchasing a kindle. Who knows apple might end up buying kindle. This could be huge!
Good tree bears good fruit and even bears know good fruit.

Pigs wearing make up?

2008-08-17T01:51:00.000-07:00

For our roast pig customers who must have noticed this weekend that the pigs coming out of BBQ Pit are now coming in on REVLON boxes. We usually order boxes that will last for at least eight months or the whole year and store them in our garage in Jersey City where we first started roasting pigs before we got into this restaurant business. June and July this year hit us pretty hard on the economic slump of the whole country except for McDonalds who actually made money as gas prices went up and my favorite store Whole Foods suffered due to some litigation issue. I like them both. If I had 30 bucks in my wallet I'd probably spend it on sushi and pat myself in the back for working hard slaving in the kitchen. If I spent 20 bucks at Exxon then I'd probably settle for McD's or Wendy's. Subway is the middle ground for me not too pricey compared to quiznos and little bit on the healthier side. Anyway back to REVLON. Halle Berry, Jessica Alba, and Jennifer Connely are the promoters for the company. I did some You tubing and found out that normal ordinary citizens like their new product "color stay" Reason being is that their new product is mineral base instead of toxic chemical base. Toxic=cancer Mineral=natural Natural=nature Nature=Health. So KUDOS to REVLON!
Going further on my research I also found out that there is a new member on their board of directors who happens to be married to Christian Slater and her name is Ms. Mellon her first name I forget. So when you walk out of our restaurant with the pig roast think of inviting Halle Berry, Jesica Alba, Jennifer Connely, & Christian Slater.

Also REVLON's sells at the New York Stock Exchange for a buck 19 symbol REV. I don't know about you but this price seems to me the bargain of the century. The reason why is that for the past five years their stock has been gradually depleting. The road is turning however since last year, they made 25 million more on their sales on the second quarter of this year due to global exposure in Asia and Latin America. BBQ Pit will post when we finally sell our first One Million Roast Pig. If we sold ten a week it will take us 106 years. Thats a long time to wait. In the meantime, buy some healthy revlon at walgreens or cvs and look good for your next Pig Roast, chances are it might come in a REVLON BOX.

why we love New Jersey

2008-08-14T20:49:00.000-07:00

New Jersey has one of the lowest gas prices throughout the whole country. The state has lower sales tax than New York. We have more beaches. We have diversified people living in the state. Giants stadium! Many many colleges including Princeton and Rutgers. NJ Nets! Atlantic city! Close proximity to NYC and we have a better view of the New York City skyline than New Yorkers themselves except for Brooklyn. I think Brooklyn has that comfort zone when benefiting from Manhattan but watch out Donald Trump is in Jersey City. Jersey city has manage to flip itself in a matter of Ten Years. Okay so I'm not mentioning south jersey but we do like that Sayreville area but thats not even south jersey. Maybe middle New Jersey is as far south I can go :)

For our customers in Lyndhurst, the Moonachie area, Little Ferry and Secaucus and
The Fire Department in Lodi for "the wet down" we thank you for the much appreciated business you give us during these tough times! BERGENFIELD, DUMONT, AND TEANECK we thank you for stopping by every week. Okay BERGENFIELD ROCKS!!!!

We would like to thank Saint Johns church for bringing the whole community together and getting our logo in that T-Shirt. From the people at SUNGARD we're happy that you like The Lumpia Shanghai and the Ribs. I'm just wondering when Emeril Lagasse finally stops by and try our pulled pork sandwich cause we sure would like to get a taste of his chow mein sandwich as we watch the Bejing Olympics.

Solution Awareness

2008-07-20T22:31:00.000-07:00

"Be part of the solution" This is the phrase I see popping up
everywhere on tv or stores like whole foods or "pay for that bag at IKEA.
I would say that the economic force to NOT be part of the solution is a
pretty powerful force. It's a lot easier for a business owner to sell
cans of coke or pepsi than to get those machines that subway uses to dispense
pop yes pop. Soda reminds me of baking soda. I make my own ice tea with
fresh squeeze lemon and fresh mint and I keep it at the same place where I store
my other tea bottled beverage. I store it there to remind me that I have a choice.

If you brought your own to go container when you opt for the take out, I could offer
the customer a 5, 10 or maybe 25 cent discount. But is that discount enough to encourage you? I know when Wholefoods offers that 15 cents off If I don't use the bag it makes me smile just slightly. However if the machine at IKEA ask me to pay 5 cents for the bag it makes me angry slightly and then I make the decision. I have like three of those big blue Ikea bags and so far I have not kept them in the car but in the closet. What actually happened in those two separate transactions was it created
two slight different emotion and then a decision happened and then money was transacted and then goods moved from one place to the next. I think the emotion I got at IKEA was more true what they were trying to convey as opposed to Wholefoods where the cashier has that option of forgetting to give you that discount. One encourages you not to use the bag and then the other discourages you to buy the bag. Both have monopolies in their own separate industry due to either lack of good competition or one offers a drastically low low price.

I can probably beat those two corporate giants by giving you the free homemade ice tea. Be friendly with the cashier and ask about the free homemade ice tea! Don't forget to tip the cashier though cause he or she gotta wash that cup.

The Hamburger Special

2008-07-16T19:21:00.000-07:00

Recently I was checking out the NYTimes and there is this thing about Hamburgers! Of all the media I've been exposed to since the writer's went on strike, up to now which is the Fannie Mae and Freddy Mac thing, this has been the most positive news I've heard. I've been losing focus on things that I'm suppose to love and thats cooking. Times are tough at the moment so I've been focus on management on my parents finances in the form of reading books. "Rich Dad, Poor Dad-by Kiyosaki" is a good book I recommend. My cashier who had a baby last March of 2008 is currently borrowing it. She now works only two days a week because she has to take care of the baby. There was this moment maybe 8-years ago where I was living in a college town in Bloomington Indiana and my roomates and I didn't have cable but we had a VCR. No online connection but there was the FREE PUBLIC LIBRARY. I pretty much borrowed all the movies they had and we use to play them over and over just to have background noise but not really watch them cause we'd seen them already. The good thing was I also took out books. Lots and lots of cook books. We use to spend all our money on beer and whatever that was left over went towards who's turn it was to buy the toilet paper and of course rent. I didn't call mommy or daddy ever to ask for rent money. I always worked and what got me buy was cook books! Three days before payday my roomates and I were pretty much broke which we all knew was temporary but we didn't feel poor. I manage to feed everyone at the house for three days and it was fun and challenging trying to come up with different ways to cook bread and if were out of yeast we used beer and if we were out of black beans we cooked lentils. I use to keep homemade marinara sauce from cans of tomatoes which went along way but I didn't mind spending the extra cash on fresh basil and parsley. The marinara sauce sometimes became our bloody mary mix and none of our friends even knew the difference. In fact they said it was the best "god-dang" bloody mary they ever had. Thanks to growing up in Jersey I knew a thing or two about tomatoes to show off our Mid-west college friends. That is why its good to check the New York Times every now and then.

New York Times Dining

Audio Slide Show

Hamburgers Conquer Paris

French chefs have embraced the hamburger, a quintessentially American food, but have made it their own.

reducing energy footprint

2008-07-10T22:30:00.000-07:00

This summer I've been reading books on financing because I'm tired of getting my ass whooped at the gas pump. So I came across these two books. The "Green Investing" is more in Depth for the sophisticated stock investor, which I'm not. The other one "Go green, Live rich" reads more like a magazine/web-blog with lots of photos and it focuses more on making lifestyle changes that will make an individual or a family more healthy, less dependent on enerygy which translates to paying less on your utility bill. The health department of Bergenfield borough visited me last week and as he was checking the temperature on my food warmer, a dark vision came over me of how much energy it takes to keep that food warm through out the whole day. The Philippine combo (get two side dish with rice and a free soda) is so embedded in our culture here in America reinforced when there is a party at somebody's house as well as getting that prime rib sliced in front of you when in Atlantic city or some fancy hotel that we forget how much it impacts the planet. But I'm not here to make you feel guilty because our energy bill surpass that of your average house hold. I'm here to admit that we at Barbecue Pit are wasting energy and use styrofoam and plastic spoons and forks and spoon and our combo customers helps support that financially by getting the best deal in town. The combo sells for $4.89 and we eliminated the free soda since my dad can't get a good deal as he use to at Stop and shop or Shoprite but we do offer the free hug.

I am making an announcement that starting next week before july 15 2008 we will stop keeping the food warm on the steam table. The number one reason for me as a manager is cost and the number one reason for me as a CHEF is I care about the food. I LOVE FOOD. <---note the period. It breaks my heart when I see beautiful works of art in the form of culinary diversity and ethnicity begins to loose its life and luster. ( Will post a video on this in the future) A good example would be vegetables swimming in a broth of Tamarind soup (sinigang) being jade green and full of life when it is first displayed and after 4 hours it will no longer have that same color it once had. Now you may argue that is not big of a deal if you remove the pale not so fresh vegetables and simply replace it with new ones to bring that feeling back. Are we all fooling ourselves? Am I fooling that customer who buys that? You betcha! That napa vegetable came all the way probably from Mexico, flew on an airplane to preserve its freshness because time is a factor, made a stop at New York maybe China town, somehow found its way across the George Washington Bridge or the Holland tunnel, ended up at Barbecue Pit and into the sink to be washed to make sure it doesn't have ecoli next to the spinach, and into your favorite soup that conjures up emotions of climbing a sampalok(tamarin) tree to get that fresh young leaf bud to go into your soup. You may argue "Well the reason I buy the combo or "turo-turo" is that I'm really hungry and I don't have ten minutes to wait plus on top of that its really cheap because of competition and I might get that free soda."

Are you starting to feel the tension between us? Good because I have a solution to our problem. I'm slowly going to put up photos of different food that we usually have on the warmer but not really use the warmer. How is the customer going to get hot food? We will heat it up on the stove. But isn't gas just as expensive as electricity? Electricity is cheaper usually when it appears on the bill. I don't really know the specific math to that but wouldn't you rather get a more fresh newly cooked food that is kept on the refrigerator? Don't we all keep our vegetables in the fridge at home? My cashiers told me that if the customer sees that we are either heating up food on the microwave or the stove that you the customer might feel akward and impatient. I think my customers are more intelligent and more savy. I think my customers are moms and dads who trains their children that recycling is important. Now why would my cashiers say such a thing? Customers know that if whatever I had on the warmer did not sell that day, it would not be as good if displayed the next day. I am then force to throw it out. Customers also know that food can stay a lot longer if kept on the fridge so they might end up buying food that is already three days old. A big turn off to customers. Here is my argument...food will taste better and hotter once it goes to your plate. Food will move at a much faster rate eliminating the need to store it up for three days. The negative side is the 5 to 10 minute wait. But hey, Wendy's is right next door if you can't wait. Ouch did I say that?

Would you rather get food from the warmer because that is what you are use to?
Or would you rather get fresh hot food?

Your opinion matters. I will leave a drop box at the restaurant or drop a comment right here on our blog. ---Louie

What exacty is tofu chips?

2008-06-29T22:30:00.002-07:00

I've never had tofu chips but I've had deep fried tofu but maybe its the same thing.
I love how honest is this commercial and reminds me of what local commercials should be if i'm on vacation somewhere and this is what's on their local tv.

2008-06-29T22:30:00.001-07:00

The making of really good sandwich

2008-06-26T12:37:00.000-07:00

making torta video

2008-06-26T10:50:00.000-07:00

Ingredients:

half a pound of ground beef or pork
chopped shrimp (secret ingredient)
one onion diced but optional
diced tomatoes
6 cloves minced garlic
peeled and diced potatoes one or two
4 eggs

MEAT FILLING:

step one: saute garlic in medium heat and wait for that to turn golden but not dark brown

step two: add your onions and tomatoes and let the tomatoes cook till they get mushed
step three: add your ground meat wait two minutes and potatoes last.
step four: add a little salt or soysauce to make it flavorful and accentuate the essence of all the ingredients.

step five: see video up top

our new daily specials

2008-03-20T11:50:00.000-07:00

rewind<<<<<<

To download the menu go to the very first post titled click here for the menu or just click this one to get there

habit of posting

2008-03-18T01:16:00.000-07:00

To download the menu go to the very first post titled click here for the menu or just click this one to get there

I guess that since this is a blog that is somewhat public but in a more challenging way to express myself on a different format using only words and pictures I began asking myself where do I begin?

What I would like to happen is show most of the stuff that is happening at the restaurant here at bbq pit but also what food are we into at the moment. Tonight I came home from school and I decided to make Shrimp Tempura Hand rolls.

I dont have any pictures to show you but I will post some in the future.

How to make shrimp tempura:
one egg
one cup flour
one cup water

slightly beat the mixture in a bowl but not too much. You want some clumpy flour swimming around so that they will appear bigger once you do fry them. Also add salt to taste or even japanese bonito soup dashi which has a little msg for flavor.

Dip the shrimp and then fry. I noticed that in some restaurants the batter coating is more airy and bubbly than mine and i suspect that they use a little baking powder or from what I recall watching Ming Tsai was he adds club soda and then Emeril says "If you don't have club soda, add whats in your hand and that's BEER" So now you beer batter tempura if not baking powder or baking soda although i tend to be scared of baking soda cause thats the stuff that absorbs all the odors in the fridge and teenagers make home made blow up the whole world type shit. Oops some of my personality may actually come out of my writing either way I like to keep it interesting.

Another thing we like to eat once a week or every ten days or so is the Mott Street style flounder, the kind that you will find at 21 Mott Street in New York City. We love Hop Kee! This restaurant is in a basement and most Filipinos knows about it although some say its not as good as it use to. I think the place is still good. They've been there for as far as I can remember maybe like 15 years I've been going there since middle school through highschool. It's not the best restaurant for ambience or a place to impress a girl on a first date but if you are hungry lets say after 10 pm during the summer and you got the nyc munchies this is the place to go. Enough about the place lets talk about the Flounder: First we deep fry the Flounder and while that is happening the cook will saute minced garlic and slivers of ginger like grass until you see a golden color and good aroma. We then turn off the heat and just add soysauce. The flavor extracted from the ginger and garlic is now married with the soy and then we simply add hot peppers or scallions if we have some. This dish is usually good with stir fry chinese brocolli or steam watercress which reminds Filipinos of "kang kong" from the philippines found growing along the water ponds with the water lilys.

I have to say that its been 8 months since we moved to our new location. It was not the easiest thing to keep the restaurant open from the old place and then open the following day at the new place. Sleeping wasn't easy worrying about how are we going to operate without the much much needed walk--in refrigerator. Thanks to our meat delivery guy Tony who let us borrow his truck and his employees. Each oven weighted at least 600 lbs. I felt each corner of the oven felt like 200 lbs, i know because once a week I buy 100 pound sack of rice.

bbq on a stick

2008-02-05T19:14:00.000-08:00

To download the menu go to the very first post titled click here for the menu or just click this one to get there

our cashier Leslie shows us on how to snack

Hey good lookin' ...what chu got cookin'?

2008-01-31T08:57:00.000-08:00

To download the menu go to the very first post titled click here for the menu or just click this one to get there

SISIG...chopped bacon, hot chili peppers, raw onions fired up with lemon and soysauce. When we first started making this hot item around five years ago I was trained as a cook to use pig ears and boil them till they get tender. Then I was told to grill or fry till it got crispy. The whole process took forever that we had to mince the meat and add onions and hot peppers and mix in lemon juice and soy sauce.
I thought the idea behind it was good but I really didn't like the chewy consistency and the taste of the pig's ears. I said to my caveman self "sauce good...meat bad" The real version originated in Angeles Pampanga Philippines near clark airbase where town locals would purchase the head of a whole pig for a low rate because the US military did not have any use for them. When locals would eat anything spicy there's a good chance that San Miguel beer might end up in the mix for a celebration. My cooks forearm has gotten bigger like popeye whenever the popular Filipino boxer Manny Pacquiao had a fight on pay per view...another good reason for celebration. This animated photo is the actual thing that we sell. It was taken at the old barbecue pit near teaneck nj which is now "Rib Crib" Oh how nice of me for giving them free advertising...such a good sport. That's the actual hand of my assistant chef Ray who would put on a show with his knife skills and make the dish sizzle. We use to be a big fan of smoking and sizzling but the veteran cook opted for something better...caramelization. This technique is used also on our pulled pork sandwich which is something completely American. Whenever you mix pork fat and sweet BBQ in a pan at low heat good things happen.

Barbeque Spare Ribs!!!!
What can I say when it comes to Barbeque Ribs?BBQ RIBSmmm Damn I love these things... There must be a reason why somebody sang "bad to the bone" I'm a big fan or ribs in general and not just mine or ours. The first really good ribs I had was when I was on vacation at Myrtle Beach in the Carolina's and my uncle on the way back to jersey would get into an argument with my auntie that driving more south will not get us home. However my uncle Ricky persisted that it was on the way even though in reality it was "out of the way" to stop by to this place called "Melvins" We were very particular with the smoke flavor of how it reminded us of how food tasted back in the philippines. People in the country side of pearl of the orient usually do not have a gas stove connection so people settled for a propane tank indoors and even that was considered luxurious. Therefore a majority of the population still use wood or charcoal. We are so foolish to think here in the east coast that a gas connection raises our standard of living so we don't have to smell like wood smoke when we go to work in our nice office buildings. But lets not get political here with green house emission and carbon footprint. We are simply talking about how food can take you places with our imagination and our sense of smell connected so close to our memories.

online review!!!!

2008-01-31T08:50:00.000-08:00

you can check out our online review at :

http://offthebroiler.wordpress.com/2007/06/23/nj-dining-new-barbecue-pit/

random photos

2008-01-17T22:23:00.000-08:00

Click on the menu to make it bigger!!!

2008-01-17T22:07:00.000-08:00