If ChillaxBBQ did family dinners… Hold on a minute, we do now…
Well, this surely happened today. An early celebration for Amy’s birthday later in the month, visiting Obaachan (Japanese mother-in-law), and Jimboy & Jhea over from The Philippines. I tell you what let’s have a special Monday night dinner then, and this is what happens If ChillaxBBQ did visiting family dinners…
A quick run to the shops which was flawed to a degree due to so many of our usual suppliers being closed on Mondays. Damn did not know that! This gig is proving to be quite tough and on such a bloody hot day to boot. But, by now, you should know us guys at ChillaxBBQ. We are dogged and determined and this would happen. And it did. Here we go folks; If ChillaxBBQ did visiting family dinners…
Firstly a call-out to #1 son, Ollie, for taking some cracking photos. Thanks, mate!!!
Here is the gang, I assume eagerly awaiting some food…? Here’s hoping! It’s the Benetton poster team dinner!!! Here she comes, I promise!!!
Someone clearly ate all the pies. Mate, where’s the health and safety aspect here, you fat sweaty bugger. “Er, it’s family OK…” said me!!!
1st up is our relatively new dish Tuna Tataki. Seasoned sushi-grade tuna, seared on a hot BBQ until you get a 2cm char, repeat on all sides. Slice thinly. Rare in the middle, but warm to the touch, seared on the outer layers.
Serve with some Yuzu/Soy/Lime Juice/Cracked Black Pepper dressing, some chopped chives, and salmon roe. BOOM!!! A stunner to look at and eat!!! Why can’t I eat this stuff, bloody hell!!!
Signature slow-roast pork belly up next. 3 hours on 90 and whack her up to 240 to crackle the skin for 20-30. Secret stewing sauce for the meat, and plenty of sea salt and cracked black pepper for the crackling. This is served with English mustard and Hollandaise sauce. It’s a bloody winner!!!
Not a bloody sous vide in sight and we cook to perfect medoum rare like this. Reverse searing baby! A huge 2″ deep lump of wagyu, in for one hour on 90 with a good seasoning of sea salt and cracked black pepper. Rest for an hour or so under a towel and then char it on super high heat. Can it get any better? Yep – when you plate give it another sprinkle of sea salt and cracked black pepper. BOOM!!! A thing of beauty is it not?
These lucky buggers tonight. They even had a 4 cheese fondue. This is a ‘Tex Mex’ style. 4 secret cheeses, a little red and green Jalapeno, and half a glass of white wine. Melt it down slowly and serve with chips or toasty bread. KILLER!!!
And the final one today was another classic from ChillaxBBQ. Well saying that it is a new classic. This came at the request of Amy. This is citrus and 4 types of fresh herb salmon, BBQ’d in banana leaves. Yes, indeed it is. How good does that look? Again I only wish I could eat this stuff. Hey Ho, the punters were very happy. Sorry did I say punters, I meant family!!!
A glimpse of the future perhaps? If ChillaxBBQ did family dinners… What if we came to your kitchen, not to your BBQ. Now there is a thought. This was a fantastic buffet dinner for my gang. They all seemed to love it. But is that just family love, haha? I think not. The food was pretty damned good. Seems like we now cater to all occasions. Next up for ChillaxBBQ is a 4-year-old birthday party themed to the beach and jellyfish. Whatever next? If you have an idea, call us and we’ll cook for you too – ENJOY!!!
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