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Dan Morby’s BBQ – the biggest yet

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Who’s – let’s do a BBQ for 50 people. Kidding me right. Nope we did.

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SLAGS (Singapore Lager and Golf Society) go BIG and I go be chef to raise for Tabitha. It was indeed BIG.

Thanks to my sous chef Steve Rutherford – I could NOT have done it with out you pal!!! You were amazing!!!

Thanks to Pia for being official photographer.

Thanks to Freya and Sophia for fund raising – you two were incredible. Puppy dog eyed, beautiful girls ha ha. $1,180. Enough to support an orphanage for about 6 months. Proud moment – hell yes.

My fund raisers. Girls you should be proud.
My fund raisers. Girls you should be proud.

Thanks to Dan and Ching for the opportunity to cook at their place. Thanks for the ingredients. Thanks for the fun. Thanks for the friends. Thanks for the audience.

The host with the most. Thank you Mr Daniel Morby. Sorry about the burnt finger (long story).
The host with the most. Thank you Mr Daniel Morby. Sorry about the burnt finger (long story).

And finally thanks to my Mary, my kids and Glenda. So sorry I did not see you all day long. Thanks for looking after each other. Sorry to not come home with you. But you did get some great ‘burnt bits’. Love you all.

I think even Jude was impressed with Daddy and Uncle Steve - staring intently as we cook through the Perfect Storm.
I think even Jude was impressed with Daddy and Uncle Steve – staring intently as we cook through the Perfect Storm.

So what did we do on a single BBQ hob, yep SINGLE BBQ hob was all we had. All prepped from scratch for FIFTY;

  • Circa 4 million sausages – Italian, Cumberland, Chorizo – all nicely sliced
  • Burgers for the kids
  • Garlic bread
  • Sweetcorn with margarine, salt and pepper
Sweetcorn. Easy peasy. Tub of margarine, salt and pepper. Bash on the grill and BBQ unit browned. Simply delicious.
Sweetcorn. Easy peasy. Tub of margarine, salt and pepper. Bash on the grill and BBQ unit browned. Simply delicious.
  • Leg of lamb studded with garlic and rosemary, blackened, rested, slightly pink – a WINNER
A very proud moment when this Australian gentlemen in the cap (Paul I believe), comes up unannounced to state; "mate the lamb was amazing, almost as good as my Mum's, and that is saying something..." Makes it all worthwhile from a personal perspective! Thanks for the compliment Paul...
A very proud moment when this Australian gentlemen in the cap (Paul I believe), comes up unannounced to state; “mate the lamb was amazing, almost as good as my Mum’s, and that is saying something…” Makes it all worthwhile from a personal perspective! Thanks for the compliment Paul…
Check this bad boy out. Leg of lamb in. Rib eye in. Corn on the go. 2 beer bum chickens a-roasting. No pressure. ahhhhhhhhhh
Check this bad boy out. Leg of lamb in. Rib eye in. Corn on the go. 2 beer bum chickens a-roasting. No pressure. ahhhhhhhhhh
  • A huge slab of 100 day old rib eye steak that we cut in to 4 huge chunks, drizzle oil and salt and pepper, BBQ’d til blackened and then rested above the grill – simply sliced – AWESOME
  • Thai pork and prawn salad
Delighted to say that the food was literally flying off the plates. At certain times Steve and I were struggling to refill. A great sign though that all was good on the quality and taste side.
Delighted to say that the food was literally flying off the plates. At certain times Steve and I were struggling to refill. A great sign though that all was good on the quality and taste side.
  • Guacamole and hand made nachos
  • 2 beer bum chickens – one with thyme and one with sage
  • 1 roast chicken stuffed with ginger, chilli, lime leaves
  • Jack Daniels roast beef
  • Then about 4 tonne of other food that others brought along on the day, chicken sweepers,  steaks, sausages – you name it, it arrived
  • Oh yeah and about 20 much needed beers…

Cooking from 2pm to about 10pm.

Cooking for about 50 or so people.

Steve Rutherford and I locked in to the grill, having fun, drinking beer, music pumping. We rocked!!!

One of the only times I was with Mary this day. But my soux chef locked and loaded and joined at my hip was there all day. Mr Rutherford is his name!!! A LEGEND, today in Organge!!!
One of the only times I was with Mary this day. But my soux chef locked and loaded and joined at my hip was there all day. Mr Rutherford is his name!!! A LEGEND, today in Organge!!!

We did it. We did it well. We succeeded. We raised monies. $1180 to be exact.

It was truly non-stop. The only time I did stop was when I sliced my finger in half when prepping the very last chicken. Thanks to my 'helpers' for stepping in then to help with the first aid.
It was truly non-stop. The only time I did stop was when I sliced my finger in half when prepping the very last chicken. Thanks to my ‘helpers’ for stepping in then to help with the first aid.

But lest we forget the ‘back-room’.

Again thanks to my Mary and Kids – you enabled the event for me, and we helped others in doing so. Thanks my loves!!!

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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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