Chillax BBQ, lite touch

Chillax BBQ, lite touch

A sad but happy day, as two great mates decide to depart from Singapore. So in their honour it is BBQ time, and Chillax BBQ, lite touch kicked in for them with some ‘special’ dishes for their farewell. We hoped you liked them Just and Martin.

Worth a sneak peek is this place folks. Bloody good meats, and loads of other interesting stuff. Siglap be proud of this butchers. Great work Zac Butchery. Visit them HERE.

Meat in hand a quick marinade and we are ready to go. What’s on the menu today from Chillax BBQ, lite touch?

1. Wood plank smoked Wagyu Rump Steak;
2. Tomahawk Steak with sea salt & crack black Kampot pepper; and
3. Slow roast & BBQ’d, Singaporean pork belly.

Boys is that 2pm Singaporean, or 2am Canadian time?

And we’re waiting, and we’re waiting.

They decided to walk from East Coast to Big Splash, which we all know will take an hour ++. So the sweaty twins finally arrived bless them. And we’re now good to go. Let’s commence Chillax BBQ, lite touch.

4 hours slow cooked at 100 degrees, and then blitzed on the hot coals. Here is Chillax BBQ, lite touch slow roast & BBQ’d Singaporean pork belly. This is a cracker. So delicious, so moist, so crackling. BOOM! Chef looks happy!

And next is wood plank smoked Wagyu rump steak. This meat was stunning – thanks Zac. All I did with this was to 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. 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 – check out the new menu option below from Chillax BBQ, lite touch.

We also did a rather lovely Tomahawk steak. Again so simple. Marinade in Olive oil, sea salt and cracked black Kampot pepper. Leave it on the outside of the BBQ to slow roast and when medium, bash in the middle to sear and caramelise 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.

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!!!

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.

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 here. SO if you want some, get on the phone and have us come and then – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.