Amateur Chef and Boozy Traveling Foodie Extraordinaire
Shalynn’s Spanish 30th ChillaxBBQ Birthday
Shalynn’s Spanish 30th ChillaxBBQ Birthday
Yet another referral comes our way, this time from @Richard Bradshaw. Thanks for that mate. This was Shalynn’s 30th birthday celebration BBQ. She chose Spanish as the theme, there’s a first for us. And so we did Shalynn’s Spanish 30th ChillaxBBQ Birthday.
I think success, here’s hoping we might get a good rating and review from her and her guests. Around 20 or so, so a small ChillaxBBQ crew that is all feeling it this morning. Fat Beard, #1, and Strawberry Blonde were the crew. #1 multi-tasking with some prep, cooking, plating and Strawberry Blonde washing up, serving and even creating her own welcome to new guests.
Amazing work as always crew. The food we served was superb, as was the service. Be proud of Shalynn’s Spanish 30th ChillaxBBQ Birthday. Happy Birthday to Shalynn on Thursday this week coming. We truly hoped you and your guests had a nice foodie time with us in tow at your event. Let’s have a look.
Firstly the menu, we agreed upon with Shalynn – ChillaxBBQ Spanish Parillada
2x Aussie Toma Ribs with Kampot Pepper and Sea Salt
Gazpacho – a complex Spanish cold tomato soup infused with Basil served in mini-saucepans
Gambs al Olio – Shrimp, marinated in Paprika, Olive Oil, Garlic, Parsley, and Balsamic and served in spoons with crostini
Spanish-style BBQ fish & chips with citrus, 5 fresh herbs and Paprika
Home-made Spanish Wagyu Beef Kabobs with home-made sieved tomato sauce with Mint
Now to some snaps at the event. Shall we?
I know they don’t look like much after a reverse sear but just wait. These bad boys have been in the oven @ 90 degrees for about 1.5 hours. Simply seasoned with good quality sea salt and Kampot cracked black pepper. Read on and check out the result.Nothing wrong with a little child labour in my reckoning. Strawberry Blonde and #1 on the tools prepping our Spanish Wagyu Beef Kabobs as single-serve balls. Complex little buggers, with breadcrumbs, oregano, cumin, paprika, olive oil, onion and garlic. I reverse-seared them so all they needed was some charring for flavour, colour and crunch. Spanish fish on banana leaves. The key focus here is a good dusting of paprika, with 5 different fresh herbs and lots of citruses. Yummo!!!As always; “I think we’re gonna need a bigger boat!!!” Or, as actually happened, a LaLaMove that actually has some aircon. Holy crap!!! It was like doing remain still hot yoga.The birthday girl and hubby. Cosy is the word to use for the venue methinks. We rocked up and took half the space over. It made it rather interesting for serving on the planks and got packed at the end. Still, we are pros at adapting on the fly and executing well.Strawberry Blonde created her own concept. Every new guest that rocked up got a Gazpacho as a welcome drink. Genius. A complex little bugger is this drink. Tomato juice, lemon juice, paprika, fresh basil, Worcestershire Sauce, white onion, Balsamic Vinegar, garlic and S&P.Here are those stunning little Kabobs, now BBQ’d and served with the special homemade sauce. This is sieved tomato sauce with olive oil, mint, lemon juice and S&P. Perfect partners.Fat Beard on the tools. Bloody paella is one hell of a labour of love I’ll tell you. I don’t love it anymore, and at times it felt like I was actually in labour.Friends arriving now and Strawberry Blonde is getting busy.“Dad those Kabobs have given me wind!” said Strawberry Blonde.A massive hit was the 5-hour slow-rost pork belly. I did it two ways. One with Smoked Paprika Mayo, and some other servings with tomato sauce from the Kabobs. Hey, variety is the spice of life right…?Child labour is a good thing. No phones in sight for a few hours, they are working, they are learning and they are earning. Perfect parenting!!! And we have 5 hours of fun together!!!I love these little things. We even had them for breakfast this morning. Absolutely gorgeous!!!Paella with about 30 minutes to go still. Everything is in there now. Just some steaming time and cooking of the shellfish. #ihateyoupaellaA really lovely crowd today. Thanks for coming and chatting, welcoming us, and liking the food of course. #1 was telling me there was some serious viral stuff happening on Instagram it seems last night.I love our variety on the BBQ. No burgers and sausages for us. Here is a steaming paella next to Spanish cheese toasties. Yeah, I like that a lot.Here are those toasties. I sneaked some to the kidders and they said they were amaze-balls. A blend of three kinds of cheese from our mate Chris @ CheeseShop. I then had some stunning salami thinly sliced and incredible Sourdough bread from Mr Kneady. Load the bread up like a normal sandwich, and then butter the outside of the bread with good-quality salted butter. Then toast that over the BBQ for a smoky, crunchy best sandwich EVER!!!Lots of oooohs and ahhhhhs every time Strawberry Blonde got into the serving mode and took the platters out..Mini-paella pans for individual servings. Cute, and tasty, but painful to make. Ollie said it was really good, as you know me and seafood… I can’t eat it so have to guess the taste from the ingredients I have chosen…A special request from the birthday girl was Gambas al Olio. I bought these little crostinis which were an awesome texture addition to the dish. I toasted them lightly on the BBQ. This dish is shrimp that have marinated in Olive Oil, Butter, Paprika, Garlic, Parsley, and Balsamic Vinegar. Yummo!!! A very popular dish this one.See what I mean about that steak. A little bit of flame to add flavour, colour and char, whilst knowing it is perfect medium-rare inside. Hell yes. A plate of meat beauty. Instagram away that food-porn folks…When I say flame. I really do mean flame. Stunning hunks of 3″ deep rib steaks. I love cooking this stuff.Spanish style fish n chips served in newspaper. I like it a lot. In the end, I did the second lot with the remaining kilo of pork belly as a surf n turf serving platter, Oh yes!!!Be still my aching heart. How can anyone be a veggie? This is food on steroids. A great snap from Strawberry Blonde. How good does that steak look? Up there with the best in my reckoning. I love you!!!Our final snap for the event. Our truly lovely hosts Shalynn and Ryan with some of their mates. Thank you again. Happy Birthday, Shalynn.
Big thanks to Shalynn and Ryan for choosing ChillaxBBQ for Shalynn’s Spanish 30th ChillaxBBQ Birthday. Thank you too for making us feel so welcome. Your friend’s were so lovely too. Happy Happy Birthday Shalynn. Massive thanks to my crew of #1 and Strawberry Blonde – you both rocked tonight.
So all in all our 1st foray doing a full-on homemade scratch Spanish menu cooked on one BBQ with only 3 crew was a big success. Be proud ChillaxBBQ, what can’t we turn our cooking hands to? There’s a question. Fancy challenging us? Give us a ping at our Facebook site, get us around to your place and – ENJOY!!!
While the concept of BBQ can vary from one culture to another, here’s a general idea of what a Spanish BBQ might entail:
Ingredients: Spanish BBQs often feature a variety of meats and vegetables. Popular choices include chorizo sausages, morcilla (blood sausage), chicken, pork ribs, lamb chops, and sometimes even seafood like prawns. Vegetables like bell peppers, onions, and tomatoes are also common.
Marinades and Seasonings: Before grilling, the meats may be marinated or seasoned with a mixture of olive oil, garlic, herbs (such as thyme, rosemary, and oregano), paprika (smoked or sweet), and other regional spices to infuse them with flavor.
Grilling Techniques: Grilling in Spain often involves the use of charcoal or wood for cooking. The smoky flavors from these fuels contribute to the distinctive taste of Spanish BBQ. Grilling is usually done over an open flame or on a special grill known as a “parrilla.” Meats and vegetables are often cooked slowly to allow the flavors to develop.
Sauces and Sides: Spanish BBQs are often served with various sauces and sides. Chimichurri, a tangy herb sauce made with parsley, garlic, vinegar, and olive oil, is a popular accompaniment. Grilled vegetables, salads, and traditional Spanish sides like “patatas bravas” (spicy fried potatoes) might also be part of the meal.
Social and Cultural Aspect: Like many other BBQ traditions, Spanish BBQs are often a social event. Families and friends gather around the grill, enjoying the food, conversation, and the experience of cooking and eating outdoors.
Regional Variations: Spain is known for its diverse culinary traditions, and the specifics of a Spanish BBQ can vary by region. For example, in the Basque Country, you might find “txuleton” steaks grilled to perfection, while in Catalonia, you might encounter “calcots” (grilled green onions) with Romesco sauce.
Remember that Spanish cuisine is rich and varied, and there can be quite a bit of variation in terms of the types of foods and flavors you might encounter in a Spanish BBQ, depending on the region and local customs.
