Amateur Chef and Boozy Traveling Foodie Extraordinaire
ChillaxBBQ East Coast incredible food (2023)
ChillaxBBQ East Coast, a Big Old BBQ
ChillaxBBQ East Coast, was big, we were all there – Rutherford, Ollie, and Soph. It was almost a company night out. It was a chance for us to ‘show off’ at ChillaxBBQ @ Big Old BBQ IV, you never know there could be more customers to come. We had a fantastic night thanks to the boys that organise this every year. We can’t wait until St John’s Island. We went hard on meat tonight. In a big way.
One absolutely massive tomahawk marinated in butter and lemon salt.
One 3″ deep Wagyu steak, slow roasted for 4 hours at 90 degrees and then charred on the coals.
And a new dish of cherry wood paper smoked Wagyu.
ChillaxBBQ @ Big Old BBQ IV, pushing some boundaries tonight, and trying a few new things. We had a brilliant party. The kidsplayed together, as did the adults. The food was incredible from everyone that attended, as in AMAZING.
Thanks to Ollie for helping me serve and also be chief photographer.
That is one big hunk of Wagyu – 3″ deep. Now, this I slow-roasted for 3 hours at 90 degrees and then seared it on BBQ, and a little thin carving. Absolutely amazing, even if I do say so myself for ChillaxBBQ East Coast.
Amy, Pieter, and Pavel. Yep, I have no idea what Pavel is up to though, he said he had a sore throat though. Oh hold on I get it, he’s a little hoarse. Let the games commence!
An awesome one from Ryan – Bloody Mary tomato poppers. How cool is that as a concept? The Bloody Mary mix is the liquid you can see below, and spiked with a load of vodka and serious chili heat. BOOM. Amazing little buggers these were.
Cherrywood ‘paper’
BBQ smokers, soaked in water for hours and stuffed with tenderized wagyu steaks. The steaks get smoked, and then out they come when medium for some charring on the BBQ. So how did the meat come out?
Believe me, this is medium rare, the smoke darkens the meat. Man oh man this was good good good!!! Smoky, fatty, meaty goodness!
My partner-in-crime showing off his meat! Oooer. Come on that seriously is one bad old tomahawk. BUT, he let me down – no seasoning, so I smeared it with butter and seasoned it will lemon salt from the Bloody Mary poppers. I got away with it, phew!
And here she is now, slowly cooking on the outside of the grill. Patience is a virtue with something this size.
And now not lonely anymore, here comes your mate Wagyu. That is one hell of a lot of meat. Its charring time, wonder how these will come out?
Let’s get those edges done too, hot, hot, hot!!! Nice photo Ollie.
That looks just about perfect in my reckoning – amazingly good actually!
Be still my aching heart – seriously melt-in-your-mouth meaty goodness. BOOM! Brilliant.
Really pushing the boundaries now. One mate handed me this cheese – “what could you do with this?” A quick think lay some foil on the BBQ, throw the cheese box on, heat through until melted, and toast some baguettes – hey presto ChillaxBBQ cheese fondue – a first for us. Legendary!
There you have it folks ChillaxBBQ @ Big Old BBQ IV. The food flew off the plates. In fact, I was giving some to Ollie to take to Mary and the kids, and it never reached her ha ha. Always a good sign. With so many photos taken of the meat, I felt a celebratory, and having a queue waiting for the carving was also a first. Came out so well, if you want some, we’re a call away and I know you sure will!
We were all there – Rutherford, Ollie, and Soph. It was almost a company night out. It was a chance for us to ‘show-off’ at ChillaxBBQ @ Big Old BBQ IV, you never know there could be more customers to come. We had a fantastic night thanks to the boys that organise this every year. We can’t wait until St John’s Island. We went hard on meat tonight. In a big way.
One absolutely massive tomahawk marinated in butter and lemon salt.
One 3″ deep Wagyu steak, slow roasted for 4 hours at 90 degrees and then charred on the coals.
And a new dish of cherry wood paper smoked Wagyu.
ChillaxBBQ @ Big Old BBQ IV, pushing some boundaries tonight, and trying a few new things. We had a brilliant party. The kidsplayed together, as did the adults. The food was incredible from everyone that attended, as in AMAZING.
Thanks to Ollie for helping me serve and also be chief photographer.
That is one big hunk of Wagyu – 3″ deep. Now this I slow roasted for 3 hours on 90 degrees and then seared it on BBQ, and a little thin carving. Absolutely amazing, even if I do say so myself.
Amy, Pieter, and Pavel. Yep, I have no idea what Pavel is up to though, he said he had a sore throat though. Oh hold on I get it, he’s a little hoarse. Let the games commence!
An awesome one from Ryan – Bloody Mary tomato poppers. How cool is that as a concept? The Bloody Mary mix is the liquid you can see below, and spiked with a load of vodka and serious chili heat. BOOM. Amazing little buggers these were.
Cherrywood ‘paper’
BBQ smokers, soaked in water for hours and stuffed with tenderized wagyu steaks. The steaks get smoked, and then out they come when medium for some charring on the BBQ. So how did the meat come out?
Believe me, this is medium rare, the smoke darkens the meat. Man oh man this was good good good!!! Smoky, fatty, meaty goodness!
My partner-in-crime showing off his meat! Oooer. Come on that seriously is one bad old tomahawk. BUT, he let me down – no seasoning, so I smeared it with butter and seasoned it will lemon salt from the Bloody Mary poppers. I got away with it, phew!
And here she is now, slowly cooking on the outside of the grill. Patience is a virtue with something this size.
And now not lonely anymore, here comes your mate Wagyu. That is one hell of a lot of meat. Its charring time, wonder how these will come out?
Let’s get those edges done too, hot, hot, hot!!! Nice photo Ollie.
That looks just about perfect in my reckoning – amazingly good actually!
Be still my aching heart – seriously melt-in-your-mouth meaty goodness. BOOM! Brilliant.
Really pushing the boundaries now. One mate handed me this cheese – “what could you do with this?” A quick think lay some foil on the BBQ, throw the cheese box on, heat through until melted, and toast some baguettes – hey presto ChillaxBBQ cheese fondue – a first for us. Legendary!
There you have it folks ChillaxBBQ @ Big Old BBQ IV. The food flew off the plates. In fact, I was giving some to Ollie to take to Mary and the kids, and it never reached her ha ha. Always a good sign. With so many photos taken of the meat, I felt a celebratory, and having a queue waiting for the carving was also a first. Came out so well, if you want some, we’re a call away and I know you surely will!
ENJOY!!!
We were all there – Rutherford, Ollie, and Soph. It was almost a company night out. It was a chance for us to ‘show-off’ at ChillaxBBQ @ Big Old BBQ IV, you never know there could be more customers to come. We had a fantastic night thanks to the boys that organise this every year. We can’t wait until St John’s Island. We went hard on meat tonight. In a big way.
One absolutely massive tomahawk marinated in butter and lemon salt.
One 3″ deep Wagyu steak, slow roasted for 4 hours at 90 degrees and then charred on the coals.
And a new dish of cherry wood paper smoked Wagyu.
ChillaxBBQ @ Big Old BBQ IV, pushing some boundaries tonight, and trying a few new things. We had a brilliant party. The kidsplayed together, as did the adults. The food was incredible from everyone that attended, as in AMAZING.
Thanks to Ollie for helping me serve and also be chief photographer.
That is one big hunk of Wagyu – 3″ deep. Now this I slow roasted for 3 hours on 90 degrees and then seared it on BBQ, and a little thin carving. Absolutely amazing, even if I do say so myself.
Amy, Pieter, and Pavel. Yep, I have no idea what Pavel is up to though, he said he had a sore throat though. Oh hold on I get it, he’s a little hoarse. Let the games commence!
An awesome one from Ryan – Bloody Mary tomato poppers. How cool is that as a concept? The Bloody Mary mix is the liquid you can see below, and spiked with a load of vodka and serious chili heat. BOOM. Amazing little buggers these were.
Cherrywood ‘paper’
BBQ smokers, soaked in water for hours and stuffed with tenderized wagyu steaks. The steaks get smoked, and then out they come when medium for some charring on the BBQ. So how did the meat come out?
Believe me, this is medium rare, the smoke darkens the meat. Man oh man this was good good good!!! Smoky, fatty, meaty goodness!
My partner-in-crime showing off his meat! Oooer. Come on that seriously is one bad old tomahawk. BUT, he let me down – no seasoning, so I smeared it with butter and seasoned it will lemon salt from the Bloody Mary poppers. I got away with it, phew!
And here she is now, slowly cooking on the outside of the grill. Patience is a virtue with something this size.
And now not lonely anymore, here comes your mate Wagyu. That is one hell of a lot of meat. Its charring time, wonder how these will come out?
Let’s get those edges done too, hot, hot, hot!!! Nice photo Ollie.
That looks just about perfect in my reckoning – amazingly good actually!
Be still my aching heart – seriously melt-in-your-mouth meaty goodness. BOOM! Brilliant.
Really pushing the boundaries now. One mate handed me this cheese – “what could you do with this?” A quick think lay some foil on the BBQ, throw the cheese box on, heat through until melted, and toast some baguettes – hey presto ChillaxBBQ cheese fondue – a first for us. Legendary!
There you have it folks ChillaxBBQ @ Big Old BBQ IV. The food flew off the plates. In fact, I was giving some to Ollie to take to Mary and the kids, and it never reached her ha ha. Always a good sign. With so many photos taken of the meat, I felt a celebratory, and having a queue waiting for the carving was also a first. Came out so well, if you want some, we’re a call away and I know you surely will!
