Step 1:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. • Marinate in the refrigerator for 1 to 3 hours.

Step 2:

• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.

Step 3:

• Cook chicken on grill or in oven until golden brown

Step 4:

**To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

Step 1:In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside.

Step 2:Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 c up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coat both sides. Cover with plastic wrap and marinate at room temperature 30 minutes.

Step 3:Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.

Step 1:THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color.

Step 2:Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.

Step 3:The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

Step 1:

Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.

Step 2:

Cut the beef into 1 inch cubes. There should be 24 cubes. Peel and cut the onions into 24 1 inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook. Cut away and discard the pepper cores and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.Cut the beef into 1 inch cubes. There should be 24 cubes. Peel and cut the onions into 24 1 inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook. Cut away and discard the pepper cores and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.

Step 3:

Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate for 15 minutes, reserving some marinade for basting, Drain the meat and arrange equal portions of meat, onions and peppers on skewers.

Step 4:

Place brochettes on the grill and cook for 4 minutes for rare, basting often with the reserved marinade while turning .

Step 5:

**If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook for about four minutes for rare, basting with reserved marinade and turning often.