Our 8th go, and as my partner-in-crime called it; “drinking our own champagne!” Yes our part 8 was his house-warming party. Circa 50-60 people in attendance from 14-2100 re cooking time. It was busy , it was consistent, it was hot, it was boozy, the food came out amazing, we tried a few new things, and the feedback was so positive. This is ChillaxBBQ – Parte oito – The Brady Bunch BBQ. Check this out, one of the best yet.
Beer cellars. how cool are these? Just add ice and shit loads of beer and wine!
Bring oh the tomahawks, simply drizzle with oil, sea salt and Kampot back pepper. Cook slow on the outside of the BBQ to slow cook, and then sear it hard and fast on the high heat to charr. Rest for 20 and slice her up thin.
You want this and you want this now right? Could it get any better?
Duck Dynasty on the tools – a busy but very enjoyable cooking session.
Our signature Singaporean slow roast pork belly getting crisped up. A thing of beauty.
One of the Angus steaks, cooked to medium rare with some garlic butter and served in a sizzling griddle pan with a variety of tomatoes with garlic and coriander.
Come on, how good does this bloody look? Slowly cooked and rested and then blitzed on the hot bit to get that beautiful black crust. This stuff disappeared from the plate – almost a queue at the BBQ taking it was it was being carved.
Ollie Wood getting in some practice for next week’s ChillaxBBQ chili challenge for Knibbsy’s birthday.
Another first for ChillaxBBQ. Three cheese mushroom fondu and toasted bread. This thing moved the nucleus of the party. It was set up on a table, and everyone re-located to be near it. Even DJ Sam-wise said; “I have had so many fondus around the world, including France, and yours is the best of the best!”
Mushrooms fried in ghee with garlic and chili, in with the mushrooms (5 varieties) and three cheese – blue, gouda and cheddar. OMG this was a cracker. First but not last, that’s for certain.
Steak with marinade this time to spice it up. Garlic butter, Worcestershire sauce, plum sauce, sea salt and cracked black pepper,.
Here’s our three cheeses from Chris’s on Joo Chiat, that we used for the fondu – you have to come here – best in Singapore! By far!
Courtesy of Mr Knibbs birthday and a menu selection ‘ask’, I did porchetta for the very first time ever and it came out absolutely stonking! Slow roast for three hours with a stuffing of thyme and rosemary and then fired up to charr it and crackle the skin. OMG status for this, good choice Knibbsy! Next week you get the same!
ZAKS you boys rock yet again. The Angus steaks were incredible.
SIDECAR your sausages rock, here a three style platter – chorizo, bangers and Thai herb. Belters!
Our new porchetta dish, how could you not like this!
And our pork belly – this got great reviews this night. People were coming to chase us up for cooking more of this.
Here she is. Come on, check that bad boy out!
Too funny that Lizzy spotted my toenails, and then realised the colour similarity to mine – hey presto, what a great picture.
My favourite baby in the whole wide-world; “Look how big I am now Uncle Brian!”
Duck Dynasty part DEUX.
My gorgeous boy Chillaxing too.
Our first foray in to burgers, fresh from Sidecar – I tell you those guys rock re the foodstuff on offer.
At ChillaxBBQ we never leave a man down. Lucky snoozy Ollie gets a hug and kiss from Chef and Lennie. Bless his tight little short shorts.
ChillaxBBQ – Parte oito – The Brady Bunch BBQ was a cracker. Ollie and I nailed it, to allow our partner-in-crime to enjoy his house-warming. OK he did do the pies ha ha. It was a great giggle, and just to reconfirm the feedback from all who attended was seriously good re the food. ChillaxBBQ rocked again it seems. If you want the same for your party, give us a tinkle or drop a line, and then clearly you will – ENJOY!!!