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 in 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 are 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 to 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, 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 you 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 style 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 bloody aircon. Holy crap!!! It was like doing remain still hot yoga.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 executed well.Strawberry Blonde created her own concept. Every new guest that rocked up got a Gazpacho as a welcome drink. Genius. 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’s and served with the special home-made 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 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 two ways. One with a Smoked Paprika Mayo, and some other servings with the 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 in there now. Just some steaming time and cooking of the shell-fish. #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 slice 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 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 serving. Cute, 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 shrimps 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 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-porn 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. You friends crew were so lovely too. Happy Happy Birthday Shalynn. Massive thanks to my crew of #1 and Strawberry Blonde – you both rocked tonight. Thanks to our key suppliers for stunning produce as always – Chris @ The CheeseShop, Mr Kneady @ Sourdough and Shaun @ Orca Butchers. Quality gents. So all in all our 1st foray doing a full-on home-made from scratch Spanish menu cooked on one BBQ with only 3 crew was a bloody biog 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 or on chillaxbbq@gmail.com, get us around to your place and – ENJOY!!!
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