Skip to content 
Brian Kennett
Amateur Chef and Foodie Extraordinaire
Chillax BBQ, lite touch at the East Coast Park BBQ
A sad but happy day, as two great mates decide to depart from Singapore on adventures new. So, in their honour we decided to say goodbye with BBQ time. Chillax BBQ, lite touch kicked in for them with some ‘special’ dishes for their farewell. We hoped you liked them Just and Martin.
1st up is buying the meat, and thanks to Zac Butchery in Siglap that meat is just quality personified. They’re a Halal Butcher, so no pork. Good work boys, the meat today was the usual off-the-charts quality. Plus, thanks for the wood-smoking planks because they were legendary!
Zak Butchery Siglap is well worth a sneak peek, folks. Seriously good meats cut how you want it, and loads of other interesting stuff like BBQs and BBQ accessories. Siglap should be proud of these butchers. Great work Zac Butchery.
Meat in hand, a quick marinade, and I am ready to go. What’s on the menu today from Chillax BBQ, lite touch?
- Wood plank smoked Wagyu Rump Steak;
- Tomahawk Steak with sea salt & cracked black Kampot pepper; and
- Slow roast & BBQ’d Singaporean-style pork belly.
Click here to watch my very own Strawberry Blonde dancing to a song from Frozen. Yes, ChillaxBBQ even brings event entertainment
The boys were very lucky today, as Chillax BBQ, lite touch, even put on a dance performance courtesy of Amy Kennett. Way to go sweetheart.
A quick segway to some ISLIFEARECIPE-dia on BBQ cooking on planks...
To prepare food for plank grilling, first, take your chosen wooden board (Cyprus and so on) and get it heated in a slow oven, and then place over direct heat on a grill. If you want your food to taste like it was smoked over real wood, this is the way to do it. Because the skin of your fish, chicken, vegetables, or beef makes direct contact with the charred plank.
Plank grilling is superior to the standard woodchip routine I personally believe. However, different types of wood will produce different distinctive tastes. I suggest you experiment.
So, what can you make on a Cedar board? Although fish is the most typical food to grill on a cedar plank, you can really grill anything you like. Grill some steaks, as I did this day, some chicken, some pork, some tofu, or some vegetables.
Make sure to use multiple planks if you’re cooking a variety of meats. A variety of vegetables can be served on the same plank, but meats should be served on separate boards.
Where to find the best board
pre-cut wood planks designed for plank grilling are widely available at kitchen specialty shops or Zak Butchery of course.
Some good woods to use are Cedar, Cherry, Hickory, Pecan, Maple, Apple, and Alder. The most widely used material, however, is Cedar.
Planks can be selected based on the flavor profile they impart, so consider your favorite smoked meats like hickory-smoked salmon or applewood-smoked bacon. You can use those to brainstorm potential flavor combinations. If you are unsure, it is recommended that you purchase a variety pack of planks and try them out.
Let's get into the BBQ we did this day for Chillax BBQ, lite touch
Not quite sure, but I think Martin & Justin are running late?
Boys is that 2pm Singaporean, or 2pm Canadian time that we agreed?
Finally they arrived, and then we were cooking with gas. But they did bring rain, that clearly had the kids running for shelter.
Even the chicken got bored with waiting…
What a great party – thanks to Justin and Martin for organising it boys and thanks to all the mates that came for looking after Amy and I. We had a blast thanks. A sad day to say goodbye to friends, yet again, but what a send off they had. Will miss you guys – but we wish you every success and happiness in your new ventures – go kill it boys!!!
Even Chef gets a little down-time. Martin take care on your travels buddy!
Let's get into the BBQ food we did this day for Chillax BBQ, lite touch
Now how about some wood plank smoked Wagyu, cooked to perfection – like beef butter. What a flavour!
Cedar-wood plank smoked Wagyu rump steak. This meat was stunning – thanks Zac. Butchery. All I did with this was marinade in a little Olive oil, sea salt & cracked black Kampot pepper. That’s it. But to the twist.
I bought these smoking planks from Zac Butchery. You let them sit in water for 2-3 hours to get moist and then whack them on the coals, and then slap the meat on. Pop a little foil on top to create the smoker, and weigh it down with a tea towel. Let that go for about 10 minutes per side and then slice that bad boy up.
A WOOF new dish from Chillax BBQ, lite touch!!!
That’s Pink2Pink Perfection right there… The smokiness that comes through this is exceptional with the fattiness of the Wagyu. Just wonderful bedfellows. I am loving these Cedar-wood planks.
ChillaxBBQ in action with our signature slow roast Singaporean roast pork belly – 4 hours and cooking for this puppy before arriving and then crisp her up over the coals.
4 hours slow cooked at 90-100 degrees, and then blitzed on the hot coals to crisp up the crackling. Here is Chillax BBQ, lite touch slow roast & BBQ’d Singaporean-style pork belly.
This is a cracker. So delicious, so moist, so crackling. BOOM! Chef looks happy!
Tomahawk up next – simple dish, cooked to perfection again and carved off by Sous Chef Matthieu: “Merci bien!” This is ChillaxBBQ signature dish #3 for today.
Marinade in Olive oil, sea salt and cracked black Kampot pepper. Leave it on the outside / indirect heat of the BBQ to slow roast and when medium-rare, bash in the middle to sear and char a little.
I had my main man, and sous chef this night, Matthieu get on the knife for this dish. You want some of this too? Ring Chillax BBQ, lite touch.
Our conclusions of ChillaxBBQ, lite touch
And there you have it. Another successful BBQ. Not full on today, so only Chillax BBQ, lite touch, with us completing three dishes of wood plank smoked Wagyu, slow roast BBQ Singaporean pork belly and Tomahawk with sea salt and cracked black Kampot pepper. All came out quite stunningly good – hoping the BBQ crowd will rate the food. So, if you want some, get on the phone and have us come over!
ENJOY!!!
Address & Telephone Number of Zak Butchery
What are the opening times of Zak Butchery?
| Saturday | 9am–6pm |
| Sunday | 9am–6pm |
| Monday | 9am–7pm |
| Tuesday | 9am–7pm |
| Wednesday | 9am–7pm |
| Thursday | 9am–7pm |
| Friday | 9am–7pm |
But, if you truly cannot be bothered to cook for yourself or even to call on the services of ChillaxBBQ here are some cracking steakhouses on the East Coast for your consideration
And if you can't be bothered to leave the comfort of your own abode, why not try turning your hand to some cooking? Here are some of our signature ChillaxBBQ recipes for you.
