Another day, another ChillaxBBQ. This time it was a 50th Birthday. I reckon about 60 pax, of which about 10 were kidlets. Mike had chosen us to cater for this auspicious event, his 50th. For that, we thank you, Mike. The ChillaxBBQ crew is honoured to have been part of your celebrations with friends and family. Truly honoured. We hope you and guests enjoyed the fare we served up. We did get quite a few verbal recognitions which, of course, keep our spirits high. Thank you. So folks here comes ChillaxBBQ does Saba Saurus’ 50th.
As this was a monumental occasion ChillaxBBQ splashed out for Mike and we got his own beer label made up for him. When we do a BBQ, we do a BBQ. And we did ChillaxBBQ does Saba Saurus’ 50th.
Mike’s very own beer label for his 50th Birthday. Nice touch!!!
It’s beginning to warm up. As in people arriving and the sodding sun was intense today…
The Beard & Big Bird are back on the tools today after many a ChillaxBBQ apart. Timing has not been our friend of recent events, so it was so so bloody good to have him back today. #knockeditoutthepark
2 new things here. ChillaxBBQ does Bloody Marys = #1. And our new serving saucepans is new thing #2. Bloody brilliant to both. These went down a storm, literally went down ha ha…
Just need to spin that around 180 degrees matey!!!
3 cooks, 3 servers and 1 DJ/BarMan/Photographer on the crew today. Fully stocked. Marky Mark 1st time in the new gear. Looking good crew, looking good. Shame, as not one photo of #1 as he was taking the snaps…
It is a signature dish. The famous ChillaxBBQ slow roast pork belly with apple and Dijon mustard sauce. Winner. Shiok!
New servers today. So walking the tiles we had Soph, Jess and Cass. #1 was a legend today again. Not only bar-tending, photographing, DJ’ing but serving, washing up and cooking to boot. Amaze-balls. Great work Son…
Bunning’s Sangas. SideCar Sausages – nicely done gents. Pack after pack after pack of all varieties hit the eagerly awaiting punters this day. So delicious.
Pork Swag. AKA rolled and stuffed pork belly. Some Thyme and Macadamia nuts in there. Rolled, tied, reverse seared, crackled and cut into bite-sized pieces. A cracking new dish from ChillaxBBQ.
That’s better! Happy Birthday, Mike. Thank you again from the ChillaxBBQ crew.
Paprika, lime and honey prawns on the go next. Big Bird cooked up a storm today. So so good to have my brother-in-arms back on the tools with me today.
The Beard & Marky Mark. It’s all about to kick off…. Calm before the…
Here is the Pork Swag now suitably cut up to bite-sized pieces and served in our new frying-pan serving dishes. So flipping cute it’s not funny.
Here are those prawns, all plated up and ready to rock n roll with a few sprinkles of chilli flakes to boot.
4 Tomas today. Great work Big Bird. Stunning. These things flew off the BBQ. At one time in the night, we did 3 in a row, literally in a row. One served, next one charring and so on. Amazing!
Char that bad boy Big Bird…
So simple. ChillaxBBQ Tomas. Check the recipe on a blog near you. Keep it simple, it’s all about the meat…
Lamb Popsicles were so very very tasty, but the bloody lamb chops were a nightmare. Not butchered properly so I had to sacrifice my knife and have a couple of massive chunks taken from it to serve up individual chops. Damn it. Won’t be buying those again. Still a wee reverse sear and char, some mint jelly, rosemary, garlic and lemon juice = cracker…
A new concept again. Thanks to Chris at The Cheese Shop for this idea. And thanks to the lads at The Cheese Truck in the UK. Yep, we plagiarised. Here are our cheese toasties with hot salami. Buttered bread, amazing cheese blend from The Cheese Shop and stunning hot salami from SideCar. Toasted on the BBQ. Sandwiches to die for. Absolutely brilliant!!!
Fast turning into a new signature dish is our Tuna Tataki. A stunning dish. Home-made ponzu, seared tuna steak, a little chopped chive and fish roe. Things of beauty!!!
The Alaska Guys did us proud again today. A 5Kg Halibut all the way from Alaska was some top fare. Four monster fillets from this bad boy that we cooked in two ways. One was our four fresh herbs and citrus style, and one was more Asian stylee with black bean and garlic. Here’s the herby, citrus one about to be wrapped in foil and steamed.
And it’s soon to follow sister, the black bean a garlic version. Again, wrapped in foil and steamed on the BBQ. A stunning dish. #1 called this out as his favourite dish of the night. That means a lot to The Beard.
The BBQ was intense heat, so about 5 minutes later there is that stunning fish from The Alaska Guys, all plated. A quick squeeze of lemon juice and she is done.
And here is that absolutely off-the-charts Hali with black bean and garlic sauce. Steamed to perfection. She surely is the prime rib of the sea. A cracking dish. This got a lot of accolades. This will surely be a regular now. To give this an Australian alignment we called this Hali’s Butt. Get it?
In full swing now. There is the birthday boy to the left. Love that shirt, Mike. Happy 50th again fella. So many friends and family, you are a lucky guy.
Marky Mark gets our infamous 3 cheese fondue going. The classic three cheese mix from The Cheese Shop thanks to Chris and team. With Marky Mark’s own stylee though of using beer, some chilli flakes and corn-starch in the mix. Yummo.
Another satisfied customer. Happy faces all round…
Another little stunner from ChillaxBBQ. Our steak sushi with horseradish. Bloody brilliant.
More Tataki – different fish roe, and we had run out of chives. The word to use is improvising.
And that was that folks. Guests were still arriving at 2130. We were making steak sandwiches at the end which were off-piste. We had special requests for more of this and more of that. We have a conclave of people next to the serving jump that we were serving individually. It was a cracking effort from the ChillaxBBQ crew today. ChillaxBBQ does Saba Saurus’ 50th was incredible. Massive thanks to Big Bird, Marky Mark, #1, Soph, Jess and Cass. Good work ladies and gents. You absolutely rocked. It was indeed a #knockedoutofthepark experience. Mike, Happy Birthday again my friend. Thank you so much for choosing ChillaxBBQ for your party. It was an honour to serve and to meet all your amazing family and friends. Folks if you like what you see, we are only a phone call/email away for you to also be able to – ENJOY!!!