It was our second attempt – ChillaxBBQ Part Deux. This time for our mate Jonny Higgins and his ‘not-surprise’ birthday BBQ, after the Singapore 7’s. Loads of HUGE Wanderers Rugby Team turned up, so food was designed to be on the large side too. Kids in the mix as well, so catering for them too. We had a ball, we cooked hard, we turned out amazing stuff. I am proud to say the latter. I think all enjoyed. Helped by the usual crew, so call outs to; Oliver and Amy Kennett serving their hearts out, Peter and Stacy without you guys it would be so much harder and my #1 mate and partner-in-crime Ruthers. We did well guys.
Let’s have a look shall we?
Here is ChillaxBBQ Part Deux.
So I asked Higgins; “How was the food mate?” “Loved it, but I can’t wear my fucking belts now, I’m so full!” said Higgins.
The scene of the ‘crime’ before it gets busy. Our two servers having a rest and sustenance before it all kicks off.
ChillaxBBQ’s famous home-made chicken satays about to go on the grill. 24 hour marinade – yep it don’t get much better!
Still smiling whilst doing the boring shit of skewering 50 chicken satays!
The boys are back in town! Have to admit I am getting a little Duck Dynasty…
Kids first – liking these toasted hot dog rolls with special sauce. These went like lightening!
Fast becoming a new favourite are our party pies. We forgot the syringes today, so we adapted to have a dollop of sauce or mustard for variety.
I said before this is bloody thirsty work. My partner enjoying one of Sil’s absolutely AMAZING cocktails – yes we have discussed this as a ChillaxBBQ value add…
A new addition and an adapted recipe from a mate – our Yakatori Chicken.
Our best buds and extended crew – the legendary Peter and Stacy.
You have to try these. And today we made a new peanut satay dip – how about peanut butter, Oxo beef cube, paprika, chili flakes and Yuzu Soya…?
Here’s the new ones, 24 hour marinade and spiced with chili padi are our Japanese style Yakatori Chicken skewers – crackers – we even had 3 year olds munching on these.
It’s all about teamwork!
Adult hot dog time. A variety of different sausages, served in unique bread rolls and topped with fried onion and relishes – BOOM!
Out comes the 4 hour slow roast Singapore style pork belly. My Ollie made the dipping sauce – apple puree, English mustard, salt, Kampot black pepper, and Yuzu soya sauce. Even the sauce got accolades from the guests – great work Ollie!
Red Indians in town, if so we have some big fuck-off tomahawks for you.
Cherry wood plank smoked Wagyu up next. This stuff is like beef butter. OMG it’s legendary!
Seriously see what I mean, served with horseradish. BOOM!
The tomahawks are so bloody big we get half medium and half medium rare all on the same plate. How good is that!
Finally the ChillaxBBQ world famous Banh Mi come out – pork belly, pate, cabbage, mint, coriander, peanuts, fish sauce, carrot and onion – yep this is one COMPLEX sandwich. All served by your very own Viet Cong.
And if you need a DJ – in-the-house, was DJ Sam-Wise rocking the house down! Does it get any better?
So there you have it folks ChillaxBBQ Part Deux. Thanks to;
Ollie and Amy for serving their hearts out.
Ollie for the photography.
Peter and Stacy – love you guys, you know what you do for us…
Jonny and Sil – thank you for the opportunity to perform again, and also for allowing us to be part of the fun, it meant a great deal to us guys. Truly appreciated. We just hope all was what you expected. Cannot thank you enough.
ChillaxBBQ Part Deux was a great success I feel. We walked away with completely empty eskis. Not one morsel of food was left. In fact we had foil wrapped take-aways for those not present as they were asking for food from the event. We had a blast. If you want us, give us a call, and if you do we hope you – ENJOY!!!