ChillaxBBQ National Day BBQ

ChillaxBBQ National Day BBQ

So my partner-in-crime, Ruthers, decides to host a BBQ at his gaff for National Day and what a great day it ended up being. We did some new dishes this day for ChillaxBBQ National Day BBQ. Let’s have a look at what was on the menu today – some rather interesting ones it has to be said.

On the platter for ChillaxBBQ National Day BBQ, thanks to The Cheese Shop, Joo Chiat Road, was;

2 types of stunning Chorizo from Spain;

An incredible salami;

A wonderful stinky cheese, that I slow roast on the BBQ and served with toasted pitta bread; and

Some grilled Halloumi Cheese, with some squeezed lime juice.

Oh yeah baby, this is a keeper for our next ChillaxBBQ event – call us if you want it. So so good!

Now this did not go 100% according to plan, but hey it was a first attempt.

We should have;

left the top off, and put it back on green at the end;

pre-cooked the pork;

cooked it on its side, and continuously turned it to char the pineapple and heat the pork;

weaved the bacon etc.

So I deconstructed it for Ruthers, and I think it saved the day, as plated up that looks bloody good methinks!

I simply studded the venison shoulder joint with garlic and fresh Kampot red pepper corns, drizzled with some oil and gave a good sprinkling of sea salt and cracked black pepper. As you see I then laid some fresh lemon slices all over. Because venison is gamey you need citrus to cut through a little, hence the lemon, blueberries and creme fraiche.

I had this on 100 degrees for 2 hours to slow roast, and then charred on BBQ and then let it rest for about 20 before carving. Medium rare throughout. Perfectly done. Not bad for a first time effort at ChillaxBBQ National Day BBQ.

So there you have it folks, happy days. A roaring success for ChillaxBBQ National Day BBQ. Thanks to Stacy and Ruthers for being the hosts, and organising and for all the family and friends that came and scoffed the food. I’ll write the recipe up for the mashed potato salad separately as that was complex, but the others are above as simples. One thing to call out – we are all so so happy our mate Johnny is OK. As usual, have a go yourself or give us a bell and we’ll come and do your BBQ for you, snd looking at the above we’re confident you will – 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.