00:00 Okay, Kapusa, when it comes to barbeque, this is the stick that we need to use.
00:05 There.
00:06 It's small.
00:08 And when it comes to banana cube, wow, because it's usually three bananas,
00:13 you put it here.
00:15 Oh, that's big.
00:17 But when it comes to other grilled dishes like chicken inasal,
00:21 we need a bigger stick to grill chicken inasal.
00:30 But there's a trick to this, Ms. Moline,
00:35 because instead of using this stick,
00:39 they use this to grill paninda.
00:43 You can see the difference, right?
00:46 It's almost double.
00:47 Giant barbeque yarn!
00:50 Breaking news!
00:56 Here in Manalili Street in Taguig City,
01:00 at 5 in the afternoon, traffic is already starting.
01:04 If there's a rush hour,
01:06 the customers of the past two decades have their own rush hour.
01:11 What's being criticized and repeated here,
01:18 their barbeques are bigger than the plate.
01:23 And to your face, this is ours.
01:26 What's being criticized is the grilling of the Taguig's Silauro.
01:32 I encountered a stick that's very long.
01:37 So I was surprised that there's a stick that's this long.
01:40 At that time, our barbeque was big, it was 12 inches.
01:44 Then when I saw that there's a longer one, 18.
01:46 I tried it that day, it was okay, it clicked with the people.
01:51 Hey, A'TINs, this is a big grill.
01:54 The fan of Silauro was noticed by content creators and netizens.
01:58 The barbeque is denied and the men are forced to buy it.
02:03 They also have a giant barbeque yarn.
02:06 Because they said it's very long, it's different.
02:08 They compared it to other ones,
02:10 they said this is very affordable because if they buy it for P225, it's really small.
02:16 They said this is P60, it's equivalent to P5.
02:19 So they can really save money and it's fat.
02:21 Other barbeques are really thin.
02:24 Ours is not, it's very thick and it's soft.
02:27 That's what they like.
02:29 In February 2003, Silauro started selling grilled food.
02:34 He earned P340, which is bought by people who are looking at the inside of chicken and pork.
02:40 He also added other dishes to the menu
02:43 for their customers to choose from.
02:46 Silauro admitted that his business is steady,
02:49 but because there's nothing new here, he noticed that it's not really appealing to people.
02:54 So when he thought of making a giant barbeque,
02:56 Silauro was very happy when he made it loud on social media.
03:00 He also pointed out the anticipated success of the business.
03:04 In sales, it became almost triple.
03:07 Even we were surprised because before, it was only around P20, P25.
03:13 So it almost tripled.
03:16 So what we did was we really maximized what we know.
03:20 So we're going to defend this.
03:22 This is how we grill our giant grilled fish.
03:25 We estimate that it will be even on both sides.
03:29 This is really worth it because the back of the fish will be big on the stick.
03:36 It will be wide and at the same time it will be long.
03:39 Silauro has a tip to ensure quality, you should choose the inside.
03:44 The fish we use is a good quality.
03:47 It's first class because it's long.
03:50 It's not like the others that are cut.
03:52 If it's like that, the fish tends to get old.
03:55 This is the finished product of our 30 pesos giant fish.
03:59 If you compare it to 10 pesos, 30 pesos,
04:03 with the amount of flip and spread of this,
04:06 you won't be able to beat 30 pesos.
04:08 The inside is white.
04:10 That's the sign that it's not bitter and it's clean.
04:14 This is how long our giant barbecue is.
04:16 This is only 60 pesos.
04:18 It's been marinated for about 6 hours before we put it on the grill.
04:23 Aside from the unique gimmick,
04:25 it's more important that the cleanliness of the food stalls is maintained.
04:29 Your items should be stainless.
04:32 If you need to wash it 4 times, you should wash it 4 times.
04:36 If you can't prepare it, you should freeze it first.
04:39 If it's all stuck there and you can't...
04:42 Bacteria will also contaminate it.
04:45 So, it's necessary to freeze it.
04:47 We have 3 pieces inside.
04:49 Grilling is not easy.
04:51 It looks basic but there's a technique needed
04:54 to cook it evenly and avoid it from burning.
04:58 The texture of the barbecue is not the same.
05:01 There are types of barbecue that can be grilled for a long time,
05:04 cooked for a long time,
05:06 and there are types that can be grilled for a long time.
05:08 So, you should grill it in a circular motion.
05:10 That's the technique for barbecue.
05:13 When we pass by the office, we notice that there are a lot of people in line.
05:17 We were surprised when we got closer.
05:19 The serving is huge.
05:21 It's delicious.
05:22 The vinegar is also delicious.
05:23 They're okay.
05:24 Especially the price of 50 pesos and 20 pesos.
05:27 It's really worth it.
05:28 It's so delicious that you'll come back for it.
05:33 Okay.
05:34 It's so delicious.
05:36 It's so delicious.
05:39 This is pork intestine.
05:41 Let's taste it.
05:43 Let's eat a lot.
05:44 Of course, this is worth it.
05:47 Especially the chicken wings.
05:49 1, 2, 3, 4, 5.
05:51 Add more.
05:52 Let's eat, brothers and sisters.
05:53 The vinegar is delicious.
06:00 Their grilled food is really delicious.
06:03 It's delicious.
06:07 Because of the continuous popularity of Giant Barbecue,
06:14 Lauro has accumulated a lot of money.
06:17 Grilling is enough.
06:19 I have saved money.
06:20 I have a car.
06:22 I have bought a lot.
06:24 I have insurance.
06:25 I have savings for my children.
06:26 I want to invest in things that I can't afford.
06:29 So that when the time comes,
06:31 I can help my family.
06:33 That's why he advises those who want to invest in business.
06:37 Let's not be afraid to try.
06:39 It's really hard to start.
06:41 But let's not give up.
06:43 Because sometimes,
06:44 it's not just 1 month, 1 year,
06:47 10 years.
06:48 For me, it's 20 years.
06:50 I'm still not...
06:51 So,
06:52 stay consistent.
06:55 The secret to a successful business
06:58 is not to have a steady dedication and a long patience.
07:01 Because of the long wait,
07:03 the time will come when you will adjust.
07:07 It's good.
07:09 [Music]
07:32 [BLANK_AUDIO]
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