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Marcus Madelung’s Private ChillaxBBQ: A lucky traveler gets a ChillaxBBQ to welcome him to Singapore
He’s a lucky boy, is my boss! Today he gets his very own Marcus Madelung’s Private ChillaxBBQ, for his visit to Singapore. This was indeed a BIG ChillaxBBQ weekend. Three in a row. Catering for Luke Archer’s customer BBQ, my Boss BBQ, and 40 Dutch guys ChillaxBBQ by Marky Mark. Now that is a first – holy cow!!!
I had my two sous-chefs Amy and Jude with me all day, pretty much. They were amazing. They really helped me. I asked Jude how we season a steak. From high with salt and pepper Dad. That was his response. My God, I love this little man. Amy and Jude were fantastic.
I had a ‘covert’ meeting at Al Forno with Luke & C Archer – handing over food for their BBQ later and Marky Mark was doing his own thang for a load of Dutch guys. This truly was a first for ChillaxBBQ but for this, I focus on Marcus Madelung’s Private ChillaxBBQ.
This is gonna be big: Marcus Madelung’s Private ChillaxBBQ – Foodie Market delivers the goods. Good work Jude my Sous Chef for today.
Yep, lots of ‘off piste’ for tonight’s little cooking session for Marcus Madelung’s Private ChillaxBBQ. We even had tuna belly sushi with balsamic reduction. Talk about pushing the boat out for a BBQ.
Steamed salmon up next with balsamic reduction and lemon – BOOM!!!
Here she is whole – liking that A LOT!!!
DOUBLE BOOM – out comes our mates Alaska Guys’ Alaskan King Crab. Amazing piece of gear. Chuck her on the BBQ – smoke it through and then take all the meat out and serve back in the head with some lemon juice and S&P. We even had guys dipping this in the 3 cheese fondue.
It just keeps coming – medium rare seared sirloin sushi with horseradish. AMAZING!!!
The new dish we did before – the infamous Prawn & Spicy Salami Lollipops. A wee sprinkle of chili flake and done. Prawns are marinated in lime juice, maple syrup, garlic, and ginger. Bring it on in a big way! Damn fine fare!
Signature dish – our ChillaxBBQ tomas. Reverse seared at 90 degrees for 2 hours and then charred in the coals. Does this get any better – you know I really don’t think so!!!
I asked our Ash-B what her death row meal was. And what a response. Deep fried chicken with mashed potato and peas. OK, here we go – deep-fried ‘fritter’ style on spoons. We delivered to the need. Seriously yummy. A wee sprinkle of chili flake to jazz her up too. I like this one a lot!
Another new one for the boss. Roasted lamb rack with mint jelly and rosemary. Come on – tell me how good that looks. This one got some massive triple-tick feedback. I love it. So simple. Stab the crap out of it, spread some mint jelly over it, S&P, olive oil.
Let that marinade a wee while and then BBQ it. Rest for the same cooking time and carve – should look like this. AMAZING dish!!!
Pre-cooked – so so simple, but boy was this so so good!!!
My Sous Chefs as I am about to chop up some onion and garlic. They are Sous Chef genius. Too funny!
I think we’re gonna need a bigger boat!!!
