ChillaxBBQ inaugural event

ChillaxBBQ inaugural event

You know when you have one of those ideas and you think, yeah never gonna happen? Well my mate Rutherford and I had one. Did we make it happen? This day was the first – concept to reality. We made it happen – this is ChillaxBBQ inaugural event. How excited were we to be cooking for our mates AJ and Jerri and their celebration of their newborn Kaius? I tell you what, not just excited, but quietly having kittens.

A list of 80 turning up, that turned in to 120. OMG!!! But the ChillaxBBQ inaugural event went swimmingly well I think, we coped, we pushed on through and served pretty damned good food for about 8 hours. I am so happy and impressed with the ChillaxBBQ crew. A few of whom were ‘borrowed’ – thanks to; my Amy, Sophia, Peter and Ollie. An amazing job guys!

But for the ChillaxBBQ inaugural event what kind of food were we throwing out? I hope you like the looks of this, it is from the heart, and from our own experiences. This was Australian/Chinese mix for a first month celebration. Did those of you that came know that this is a full moon celebration, of the fact that the baby survived a full month of life? Thank goodness this gorgeous family had this party.

But this is a foodie blog, so I have to stick to the plot and show off our wares for the ChillaxBBQ inaugural event. I think we did good, I do hope so!

Come on for two AngMo, I think that looks pretty damed good!!!

Really, yet more pork belly, but with pate, mayo, fish sauce, salad and goodness knows what else. Oh yeah baby, bring on the best sandwich you’re likely to have at a BBQ.

If there was such a thing as butter-beef this would be it. Smoked on wooden planks, and then charred on the direct heat. This is serious beef folks. One not to be missed!

This is naked. Sea salt, a little cracked Kampot black pepper, and oil. Sear, stand, rest. Have a look. Trembly hands as typing. This is just amazing steak. Not bad from a ChillaxBBQ inaugural event. Bones were being randomly taken and consumed, bring on the carnivores!

Pushing it out ChillaxBBQ inaugural event, we go for a Thai chicken mince curry, served in finger food cucumber boats – tell me when you see that at a BBQ? I like a lot.

So there you have it ChillaxBBQ inaugural event. I truly am so so proud, as is Steve, of what the team achieved. It was a monster. From 80 t0 12o covers. But we think all left sated and perhaps thinking, well that was different for a BBQ. Give us a call if you want some. We had a blast and hope you will also do so too – ENJOY!!!

Thanks to;

Partner in crime – Rutherford;

Our beautiful servers – Amy and Sophia;

Venue – Charlie @ ClubMeatballs;

Additional Sous-Chefs – Peter and Ollie;

Decor, the amazing – Stacy;

And the people paying us to be there – AJ and Jerri.

THANK YOU!!!

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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.