His Knibbs – The Return

Share Tweet Pinit WhatsApp His Knibbs - The ReturnChillaxBBQ's very first repeat client. A little competition between Knibbs and Luke driving our menu hard to be something new and steeped up. And boy oh boy did we achieve that, with over 9 new dishes for His Knibbs - The Return.Thanks so much to our suppliers - just amazing produce guys. Top notch. So very good.New today was our mate Mark and Bakery and Bar at 112 Telok Ayer Street. Supreme breads for today's feast.AlaskaGuys excelled with their sublime Halibut, and knock-out King crab - go see them at 201 Telok Kurau Road.Chris at The Cheese Shop, 267 Joo Chiat Road, wonderful cheese and Chorizo. Hell yes!And finally superior meats from Alternative.Sg. James great work buddy!So now let's have a look at what the ChillaxBBQ boys were able to pull together for His Knibbs - The Return. Live musician. A change ot the garden layout. Over 9 new dishes. Some things we have never even cooked with before. The girls were on point for the serving - great work Amy, Ava, Zoe and even Megan. And to my partners in-crime Steve and Ollie - you rocked guys! And even wifey snuck in to the crew this session with her sliders you'll see. The great man - calm before the storm??? New arrangements this year with gazebos and deck chairs - great work from His Knibbs. Looking good my friend. It's prep time and a great chance to have a wee try out of a His Knibbs birthday present - his very own labeled beer. All part of the service ha ha! I think the ChillaxBBQ Chili Challenge is going to be a little interesting today. Chili so hot your serve it via a teat pipette. OMG AlaskaGuys this was insane. A real show stopper that everyone LOVED. We'll be having this again, that is a certainty! A new one for His Knibbs today - well it is his birthday. Porchetta with Cointreau, pineapple, orange and rosemary. This was a belter. Slow roast for 3 hours on 90 and whack it up to crackle it. Partner-in-crime #1, Ruthers on the grill. Another new dish for us - bruschetta with Chorizo from our mate Chris at The Cheese Shop, with some chopped tomatoes and honey. Little bit salt and pepper. Toasted up some incredible bread from our buddy Mark at Bakery & Bar, a little oil, and some garlic. Boom!!! Partner-in-crime #2. Ollie Woods on the Jap grill, cracking out some of the best stuffed mushrooms ever. Gorgonzola cheese from Chris again at The Cheese Shop, crumble it up with some crushed Pistachios, and add some crispy bacon bits on top. OMG, madness how good this was. Just grill until it goes all melty. Yummo!!! Here's the bruschetta - my Mary was talking about this today. Apparently it did turn out to be rather good! Looks bloody nice too. Here's those mushrooms - things of beauty methinks. Seriously nice! Incredible fresh baked from Marky boy @ Bakery and Bar on Telok Ayer Street. And another new dish. Black pudding on toasted bread, with horseradish. Thanks again Chris and Mark. This was a stunner! And another new one. Sweetcorn, par-boiled, marinated in Bohol spicy honey, paprika, and butter. Then chargrill. Yummo!!! Oh yes!!! One of the favourites up next, and potentially one of the best we've done. Slow roast Singaporean style pork belly with apple mustard puree. Wowzer! Our servers were on top form today. Well done girls - fantastic job today! And you surely earned your money! Many compliments from the crowd! Wifey trying to nudge here way in to the paid staff today. Even Megan Knibbs wanted in on the tools action today! Out goes the Peri Peri chicken. Yep burn your bum time! Grilled egg plant up next, with lemon, rocket, garlic, Macadamia nuts and pesto. Yep another new one! Great work again girls. You were excellent. Out goes Toma #1. Mary's home-made cheese filled sliders with mushroom sauce. A very popular dish. Here's that cracking Porchetta, that we served up again in a bread bowl. This was an absolute cracker. Incredible taste! Kids selection now - loads of that scrummy bread with sausage selection. This was wolfed down. We even used the doughy bit from the bread bowl scoop out. And then there was this beauty. Seriously people stopped in their tracks to have photos of themselves with this - and I mean the crab not Zoe ha ha!!! This is a BEAST. AlaskaGuys this rocked!!! Our first ever go at paella - and I believe it turned out top drawer as it was all gone in the blink of an eye. Nicely done boys! Amy is just telling me that everyone was commenting on how good this was. Some secret squirrel stuff in here, including tomato soup - yep!!! Black pudding, chili flakes and lemon served up in bread bowl. Double yummy, but some big kick to this! And here comes The ChillaxBBQ Chili Challenge. Hosted by Luke Archer, which he turned in to almost an event like a horse race. Get in there boys - brave lads indeed scoffing down ChillaxBBQ Chili Poppers with Cheese, and TexMex Chili with some seriously hot spice. WOW! Russian Roulette stylee. The crab comes pre-cooked, so we whacked it on the BBQ to warm if through, then used the backs of our knives to crack open the legs and get to the meat. Squeeze of lemon and hey presto done - served up the head. AlaskaGuys be proud of this produce - absolutely bloody amazing! Even some dessert today - strawberries dipped in 80% cocoa chocolate, and rolled in chili flakes and mint. Chill til the chocolate hardens - BOOM! Chris, the 3 cheese fondue was exceptional. The Cheese Shop, Joo Chiat knocked it out of the park with the cheese blend. A little red onion, finely chopped mushrooms, thyme and goose fat. Sweat it down and melt the cheese. Perfectly accompanied by Mark's toasted bread from Bakery & Bar, Telok Ayer Street. Match made in heaven. Let's not waste that chili - so on to some spoons and let's be having you. Cracking chili this, with incredible chuck steak. Up next is the seriously incredible AlaskaGuys halibut. Prime rib of the sea, and 5Kg of it to boot. You get 4 monster fillets off this and a simple bit of olive oil, sea salt and cracked black pepper. Grill and serve with this really nice black bean sauce we have created. This is amazing - even if I say so myself! More strawberries thanks very much Megan. Happy customers - I would think so from the smily faces. Great work ChillaxBBQ crew. Stellar food. Just amazing work! Bit blurry - not my picture though ha ha.So there you have it folks, His Knibbs - The Return. We can't thank Dave and Marisa enough for having us back. We hope expectations were met. Tough act to follow now it has to be said. Top drawer BBQ, great fun. Thank you so very much. Happy Happy Birthday Knibbsy.

Subscribe to our Newsletter

Brian Kennett

Brian Kennett

His Knibbs – The Return

Follow Us on Social Media for More Updates

Find Us Here :-