It’s my Sis’ birthday and Dad and Ma organised a chalet for her.
Nothing beats celebrating a joyous occasion, like a 21st birthday, than having a BBQ with friends and family.
So how do you hold a BBQ?
Step 1: Pick a venue.
Done, PA Chalet at Pasir Ris.
Cheap apartments, plenty of parking, but for someone who resides in the western end of the country (on bike), a half hour journey to the eastern end is pretty daunting.
Imagine having to come and go for 4 days and 3 nights straight, and transport costs (especially if you take taxi) is huge.
Step 2: Pick a pit.
Pick a pit within a nearby Pavilion, where possible, in case it rains or there’s plenty of guests around.
The roof and seats will be greatly welcomed.
Usually it’s first come first serve, but if you pick a chalet like PA Chalet at Pasir Ris, there’s a huge chance that you’ll have the Pavilion all to yourselves.
Step 3: Ensure the fire is hot.
Have you played that wooden block game, Jengga?
Setting up a BBQ fire is like playing a game of Jengga, except that it’s hollow in the middle, where you throw the firestarter in to kickstart the whole thing.
You don’t have to chant ‘Jengga… Jengga’, but no one can stop you from doing it though.
So once you’ve thrown the firestarter (lighted) in, pile more charcoal until it becomes a seductive stack that’s beckoning for a gigantic flame.
Step 4: Setup The Pit.
Spread out the charcoal once the stack is engulfed in a fiery concert of flames.
Place the wire mesh or grill over it, and waste no time in preparing your feast.
And remember, thaw your food early, and not just before starting the fires, otherwise it’ll look like this:
Yep, great fire, deliciously looking bunch of satay, chicken wings and hotdogs, but unfortunately they weren’t thawed early enough for the BBQ.
Frozen satay is not nice to eat for a BBQ.
It’s quite hard to bite.
But when you gotta eat, you gotta eat.
At least now I know the next time I have a BBQ, I’ll thaw my food much earlier.
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