Recipes from Guam: Chamoru-style BBQ beef with grilled veggies
Face it! The people of Guam are having a love affair with the barbecue grill! Of course we are joining a lot of other people who are passionate about backyard grilling (especially most of North America). However, I don’t think anywhere has taken to the level that we on Guam have, especially since we are grilling all year round and have made it a central part of our island’s culture. Some of our more active and proficient restaurant chefs have been busier grilling these past thirty days than they ever have before in as short a period of time. They had to compete in Smokin’ Grills, then the super successful inaugural launch of the GVB-sponsored BBQ Block Party in Tumon’s Pleasure Island. A couple of weekends ago they were stoking the coals down at Ypao Beach for the Guam Micronesian Island Fair. Though it’s not considered a BBQ in the traditional local sense, this past weekend’s Marianas Variety Burgerfest featured many chefs grilling up juicy burgers over open flames! This was held at the Beach Bar, along with a lot of other events and activities, one of which will be the Miss Universe Guam 2013 Swimsuit Competition. Even our neighbors to the north in Saipan were grilling last weekend at their annual Taste of the Marianas, where this year’s theme was the All-American Cheeseburger, which will be made using Certified Angus Beef Chuck Ground Beef!
Chamoru Style BBQ Beef with Grilled Vegetables
This delicious BBQ Beef is served with Grilled Vegetables and Finadene Dinance.
- 1 1/2 lbs beef
- 1 cup low salt soy sauce
- 1/2 cup cider vinegar
- 1 can beer
- 1 cup yellow onion, minced
- 1/2 cup green onion, chopped
- 2 Tbs fresh garlic, minced
- 2 Tbs coarse ground black pepper
- 1 tsp donne dinance (chamorro chili pepper paste)
- 2 bay leaves
Mix all ingredients for marinade in a large non-reactive container (plastic or glass). Place beef into mixture, making sure to turn several times to fully soak both sides. Cover and let marinate in the refrigerator for at least 4 to 6 hours or overnight.
Prepare a selection of fresh seasonal vegetables such as sliced yellow onions, bell peppers (the more colors the better), carrots, zuchinni, eggplant, etc. approximately 4 to 6 ozs of vegetables per person. Chop the vegetables into medium-large chunks, lightly oil and set aside.
On a BBQ grill, place the beef on one side of the grill and set the hot coals on the opposite side of the grill. Cover and slowly barbecue the beef over the indirect heat for approximately 2 1/2 hours or until the beef is tender yet juicy. Remove from the heat and place on a warm plate and keep until ready to serve.
Next, grill the vegetables directly over the hot coals, making sure that the vegetables are just cooked yet still crunchy.
To assemble place 6 ounces of cooked rice in center of plate. Slice the beef and arrange with the grilled vegetables atop the rice. Drizzle 1 tablespoon of Finadene Dinance, on top of meat and veggies. Garnish with crispy fried tortilla strips if desired.
Yield: 8 servings