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.
