Amateur Chef and Boozy Traveling Foodie Extraordinaire
Two ChillaxBBQ’s in Finland Gardens for two different reasons
Two ChillaxBBQ’s in Finland Gardens for two different reasons
So our new neighbour Mr McCartney has been a busy boy with his family over from the UK and China, and so we spent quite a bit of time over the last week or so pool-side with them. We ended up having one impromptu ChillaxBBQ and one planned ChillaxBBQ, and that is how we ended up with Two ChillaxBBQ’s in Finland Gardens for two different reasons James McCartney and family and friends.
First up was caused by a play-date at the pool for all the kids together when my Mary and Jude were away for that 1st week in the Philippines. The kids played, and adults chatted and we then reached food time. What to do? Hawker? Order in a pizza?
I had just had Shaun deliver some steaks and burgers and hey presto it became a mini-ChillaxBBQ. No BBQ pit was booked, but someone had booked. DAMN. OK in the spirit of “Don’t Panic ChillaxBBQ is here”, I brought over my Yakitori Grill and cooked on his balcony. Whoop Whoop. It went like this.
Clearly, James is going very over the top for the girls ha ha. Check out these HUGE blow-ups for the pool for kid fun, and kid fin they delivered so job absolutely done mate!I do sense some Amy Kennett ‘hogging’ though, or is it just me?Ah, that’s much better. A grouping. Happy smiley faces, like it a lot. I love our condo. This literally is as busy as it gets, pretty much.Yes indeed. Smiles smiles smiles. Could you wish for more on a lovely sunny day?I tell you what that bloody Unicorn gets everywhere. Reminds me of watching Happy on Netflix…It’s a blow-up carnage and kid soup. Yes, they are starting to get hungry though…Lovely sunny funny days.1st dish up from mini-ChillaxBBQ today. I got some Scottish Smoked Salmon and marinaded it in a quick Ponzu I knocked up. Served that on a banana leaf and topped it with some fresh caviar. Looks nice, and apparently was pretty yummy. Of course, I cannot eat it so cannot personally comment. Happy with how it looked though.Here is my wee workstation. Not a bad little view for me, and I even had a fan (thanks Ollie) to keep some air moving. On here I have some Wagyu rib-eye. One with White Truffle Oil and one with sea salt and Kampot cracked black pepper. I also had some Bacon & Lychee Poppers sizzling away. I even did a roast Camembert in the box with some Rosemary. Now that is one good looking spread of food on such a wee BBQ. It’s how we roll…2 more steaks getting charred up now. Don’t worry the one of the left is not burnt, it’s just garlic powder toasting. Scrape that off and perfect charred medium steak beneath. You beauties!!!Yeah, I would be happy with that in a restaurant. Not bad for Adhoc little BBQ platter, made up 30 minutes before. All rather yummy!I even did some ChillaxBBQ sliders for the kids. Wagyu ground beef burgers, a slice of melted Edam, some sliced tomato, seasoning, and toasted buns. KABOOM!!! These were rather popular it has to be said.
Two ChillaxBBQ’s in Finland Gardens for two different reasons kicks into a more formal arrangement. James had organised a family BBQ as his family is over.
I got to invite a couple of families too as my new colleague and wife and daughter were officially here now, plus Ade was down with Kondia from HK with his kids too. Plus for me, I was so so happy as I had my whole tribe back with me in Singapore.
So let #2 ChillaxBBQ commence. And yeah there is some really whacky shit in here today to push the boundaries out. Let’s have a look.
2x butterflied lamb legs that I stuffed and rolled, tied, slow-roast and then charred on the BBQ. Plus of course, a Toma, it would not be ChillaxBBQ without one. The lamb I did two ways.
Quite easy you know. OK, this time I was practising with my new ‘Meatr’. It’s an IoT food thermometer. You just set in the APP what you are cooking and how well done you want it and stick it in the sensor. It then gives you a run-down of progress through the app. Genius. I love it.
Lamb #1; stuffed with lemon slices and garlic. Rolled and tied. Rubbed all over with a marinade of Greek Yoghurt, lemon juice, curry powder, and S&P.
Lamb #2; stuffed with rosemary, lemon slices, and garlic. Rolled and tied. Rubbed all over with mint sauce, and S&P.
Both on a reverse sear for about 2 hours on 90 degrees and slap straight on the coals. Get charring! Stunning!!!
There is my ‘Meater’ sticking out of the Toma. It really is so clever. I bought it originally for the salt-bake steak to remove the guess-work, but you can use this puppy in EVERYTHING from meat to fish. What a great investment.Of course, we had a signature ChillaxBBQ slow-roast Singaporean style pork belly. 3 hours at 90 degrees and then whack the heat up for the crackling. It is perfection!!! I did post the ‘secret’ recipe once. Never again!!!In true ChillaxBBQ style, I even had the spoons out for serving. Here is that stellar slow-roast pork belly atop some apple and cider sauce. Oh yes, baby!!!People in and people out. Kids in the pool and kids out of the pool. Hunger pangs up and down too. A lovely lazy Sunday afternoon, with a very mixed bag of people.My new colleague from my new job came to join us which was so lovely. Michelle, his wife, had literally flown in the day before to now remain in Singapore their new home for 2 years or so. So great to have them with us today and to welcome them to Singapore for their first BBQ here. Great choice of the shirt too. I see some tattoo and shirt brother action here!!!Oh yes. Honey, Paprika, Garlic and Lime Charred Prawns. Peel them puppies to succulent and juicy flavoursome prawns. Classy! OK, a little bit messy, but who cares as they look bloody good.My partner on the tools today was Big Foot, AKA Sebster. Thanks, buddy for the amazing help! He is making his own cheese toasted hot dog here by the way. That’s why there is only one on the BBQ. Big lad. Need feeding!Looks a little messy but it got rave reviews. A new salad for ChillaxBBQ. Peach slices marinated in honey and lime juice then chargrilled. BBQ’d fresh figs. Prosciutto Ham, and Feta Cheese. Hell yes!!! ChillaxBBQ does salads, but not just any salad!!!Boys being boys. I asked Truman how many hot dogs he wanted…So lovely to have everyone back together again. Missed my wifey.Pork loin rubbed in dry BBQ rub and BBQ’d. Sliced thin. Served with salad with ponzu dressing, mayonnaise and crunchy bacon bits, and wrapped in a toasted tortilla. Something different for ChillaxBBQ as a new concept test out.I like a lot. And these things were GONE in the blink of an eye. Maybe a little Peri-Peri next time, hmmmmm. There’s a thought, Gyros…Happy Day with family Douglas. The wee one is not in this photo but what an absolute honey she is, even giving me a hug when she left. I choked up. Bless her.Here’s that mint sauce, rosemary and lemon juice lamb. How well is that cooked or what? Medium to medium-rare. Have it!!! So delicious!!!The Tioma turned out rather special too. I just went for sea salt and cracked black Kampot pepper. The best way I reckon for a good Toma. And she looks incredible. Yummo!Up next was about 5 Wagyu rib-eye steaks all marinated in different rubs and potions. And one huge pile of meat was soon to follow the charring. Loving this meat (great work Shaun).Big Foot and The Beard tong to tong. I am just finishing off the citrus and herb Sea Bass which was cooked in wet newspaper. Just wee char to finish them off and then a strange plating.What do you think? My take on fish and chips. Lovely fresh fish that put on a Tortilla as your serving device. Crunchy, herby, sour. I love this idea. Everyone said it was great and it all completely disappeared so I have to assume it was OK. I even plated it on newspaper ha ha!More of dem prawns go out again, stacked with crushed garlic. Oh yes, please!!!Now, what does Spencer, AKA Sugar-King, have here? It’s a single-serve of the beautiful lamb but served with a special sauce. What if I said that special sauce was melted gummy worms. Read on for more weirdness from today’s BBQ…So this was my crazy idea for the kids. Whilst wandering around Cold Storage I saw a few things and came up with this concept for a toasted marshmallow fondue with gummy worm floss. I kid you not, this is the weird shit that goes through my head when I am planning a BBQ or shopping. And here it is in all its glory. I think the kids really liked it, just maybe not the parents. SUGAR RUSH!!!The Beard carving up yet more meat. I tell you those Lamb Legs are bloody huge and just keep on giving. Check that medium in middle and charred outside. The double-act of Big-Foot and The Beard rocked as always!Queuing up here. Plating the fish and chips and 3 Wagyus sitting there too. Ooooh, next time hold on… ChillaxBBQ Surf n Turf. Shit yes!!!Here are those gummy worms in the pan melting down. It is not every day you see that on a BBQ next to a charring leg of lamb and a load of prawns now is it?
No better to finish a rather whacky segway into the World of ChillaxBBQ private events. Two ChillaxBBQ’s in Finland Gardens for two different reasons were so different. One completely Adhoc and one planned. But both done for Mr James McCartney. I hope you liked them Sir? Great to have new faces together.
One of my favourite ChillaxBBQ food outcomes is how it brings people together from across the globe, of all ages and all races – all chatting around the food or the BBQ. ChillaxBBQ has some big events fast approaching, check our Facebook site. Just call us or email us too if you fancy a different take on a BBQ, which may even include gummy worms – ENJOY!!!
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