BBQ Profile for Isaac Castillo - 2nd place - Filipino BBQ
We had the pleasure of speaking with Isaac Castillo, who won second place at the first Filipino BBQ Competition. Isaac's journey into the world of BBQ is as flavorful as his dishes, filled with dedication, passion, and a deep connection to his Filipino heritage. Known for his unique blend of traditional and modern BBQ techniques, Isaac has captured the hearts and taste buds of many. Join us as we delve into his BBQ story, explore his inspirations, and discover what it takes to achieve such a remarkable feat in the competitive BBQ scene.
Can you tell us a little bit about yourself and your background in cooking?
My name is Isaac Castillo. My background in cooking started when I was about eight years old. My parents were always working, so my siblings and I had to figure out food for ourselves. I remember putting a stool in front of the stove and cooking my first fried egg because I was hungry. My older sister encouraged me by asking me to cook for her too, and I ended up cooking for others, even though I was tricked into it. Ever since then, I've always enjoyed cooking and spending time in the kitchen whenever I can.
Like most kids, I stopped cooking as much as I got older. However, in 2004 or 2005, when my wife and I got our first home, she gifted me a char griller and a book called the "Barbecue Bible." I went through that book, trying out all the tips and tricks, and made a lot of bad barbecue until I eventually got better.
What inspired you to participate in the Filipino BBQ Competition?
One of the reasons I got into the Filipino BBQ Competition was the encouragement from Adobo Throwdown event promoter Gene Carangal. Another reason was my desire to try something new and different. I’m always experimenting with different dishes on the grill. I’ve done brisket, pulled pork, beef ribs, pork ribs, and even pizza on the pit, which turned out great. I’m always looking for new and unique recipes to try.
Every time I try something new, I like to do some research to ensure I’m making it authentically. For example, I once wanted to dig a pit in the backyard to cook old-school style, but my wife wouldn’t let me. Part of the excitement for me is trying new things that I haven’t done before.
Could you walk us through your winning dish from last year? What makes it special?
Sure! The day before the competition, I created my marinade. It was based on a recipe we had tried at your house, but I made some modifications to suit my taste. I like to keep my recipes simple and document them in my Google Drive for future reference. After marinating the meat overnight, the acidic components in the marinade helped tenderize it.
On the morning of the competition, I started the pit, prepped all the skewers, and placed them over the coals, using oak charcoal. I usually cook with an offset method, which adds a smoky flavor before I give the skewers their final grill marks. This process made my dish stand out
What was the biggest challenge you faced during the competition, and how did you overcome it?
The biggest challenge I faced during the competition was estimating the time and ensuring everything was turned in on schedule. When cooking and inviting people over, I’m always trying to estimate how long things will take, and this time, I felt like I was running out of time. I didn’t want to rush the cooking process, but I had to prep and put everything together quickly.
I felt I could have done a better job if I had more time. This was only my third or fourth time making this dish, so it was a bit nerve-wracking. My main concern was not placing last, which added to the pressure.
Do you have any tips or advice for participants in this year’s competition?
It’s okay to mess up a few times, even experienced cooks like me still worry about their dishes turning out right. I’ve smoked tons of briskets and still get nervous. If it’s your first time, expect some mistakes, and that’s perfectly fine.
One tip is to marinate your meat for at least 24 hours, if not more. The marinade helps break down the pork, making it more tender.
Most importantly, have fun with it! Despite the stress, I always enjoy starting up the pit and smelling the fire and smoke. Even on a regular weekend, I look forward to the experience. Enjoy the process and don’t stress too much about the outcome.
What are your future plans in the culinary world? Any upcoming projects or goals you'd like to share?
For Father's Day, I made a brisket, which was a treat since I hadn't cooked one in a while due to the high prices since COVID. Brisket is expensive, and the last time I made one was Easter last year. Despite my experience, that brisket turned out dry, which can happen sometimes. There was a big windstorm that affected the fire, as I use an offset smoker.
This year, I took a four-hour in-person brisket cooking class to refine my skills and learn new tips and tricks. The Father's Day brisket turned out extremely well, which got me thinking about bigger projects. Currently, my pit can handle two briskets at most, but I'd love to get a larger one to cook more at once.
My wife and I often talk about using our cooking to help others, almost like a ministry. We'd love to cook and gift food to people in need or going through tough times. A bigger pit would help us achieve that goal, allowing us to cook larger quantities and share with more people.
