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Marcus Madelung’s Private ChillaxBBQ

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Marcus Madelung's Private ChillaxBBQ

Marcus Madelung’s Private ChillaxBBQ

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 in at Marcus Madelung’s Private ChillaxBBQ.

Marcus Madelung's Private ChillaxBBQ
This is gonna be big – Foodie Market delivers the goods – good work Jude my Sous Chef for today.
Marcus Madelung's Private ChillaxBBQ
Yep lot’s off ‘off piste’ for tonights little cooking session. We even had tuna belly sushi with balsamic reduction. Bloody hell. talk about pushing the boat out for a bloody BBQ.
Marcus Madelung's Private ChillaxBBQ
Steamed salmon up next with balsamic reduction and lemon – BOOM!!!
Marcus Madelung's Private ChillaxBBQ
Here she is whole – liking that A LOT!!!
Marcus Madelung's Private ChillaxBBQ
DOUBLE BOOM – out comes our mates Alaska Guys’ Alaskan King Crab. Fucking amazing piece of gear this. 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.
Marcus Madelung's Private ChillaxBBQ
It just keeps a coming – medium rare seared sirloin sushi with horseradish. AMAZING!!!
Marcus Madelung's Private ChillaxBBQ
The new dish we did before – the infamous Prawn & Spicy Salami Lollipops. A wee sprinkle of chilli flake and done. Prawns are marinated in lime juice, maple syrup, garlic and ginger. Bring it on in a big way! Damn fine fare!
Marcus Madelung's Private ChillaxBBQ
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!!!
Marcus Madelung's Private ChillaxBBQ
I asked out Ash-B what her death row meal was. And what a response. Deep fried chicken with mashed potato and peas. Holy crap. OK here we go – deep fried ‘fritter’ style on spoons. We delivered to the need. Seriously yummy. A wee sprinkle of chilli flake to jazz her up too. Liking this one a lot!
Marcus Madelung's Private ChillaxBBQ
Another new one for the boss. Roasted lamb rack with mint jelly and rosemary. Come on – tell me how good does that look. 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 same cooking time and carve – should look like this. AMAZING dish!!!
Marcus Madelung's Private ChillaxBBQ
Pre-cooked – so so simple, but boy was this so so good!!!
Marcus Madelung's Private ChillaxBBQ
My Sous Chefs as I am about to chop up some onion and garlic. They are Sous Chef genius’s. Too funny!
Marcus Madelung's Private ChillaxBBQ
I think we’re gonna need a bigger boat!!!

So there you have it folks – ChillaxBBQ strike again, but this weekend in THREE locations. A self serve cater option, a full on and a Marcus Madelung’s Private ChillaxBBQ. Boss so good to have you with us and thanks to all my colleagues and family, and customers for coming to enjoy with us. Do you like the look of the food? Just give us a ping then and you can absolutely – 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.

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