Train and The Burger Baron strike BBQ gold in Inglewood, WA

By Train, The Steak Whisperer with The Burger Baron

Saturday night at Blackiron Barbecue. Sounds like a classic western reminiscent of Tombstone, True Grit or more recently the Yellowstone series. – Taylor Sheridan take note!

In reality though, it was a fact-finding mission embarked upon by The Burger Baron and I because we had heard that the (near?) legendary Jason Linto, KCBS luminary, had returned to town. [Ed. Still sounds like a Western, just sayin’… partner] Not only that he’d returned with a mission in mind. To bring authentic Texas-style BBQ back to Perth. More specifically, Inglewood.

Now right off the bat, the Blackiron Barbecue joint was very heavy on the family-friendly, bunkhouse vibe. White walls, black-frames and font, but not in Chanel way. As I say, classic bunkhouse décor. Functional furniture that offers a place to park your caboose more so than to recline for hours. After all, you’re here to eat great BBQ and chew the fat if you’ve a notion to spin a yarn. But what about the man (Jason) and more particularly the food. Well let’s get to it.

The Menu – a basic BBQ bounty that’ll have you whoopin’ and a-hollerin’

[Ed. You’ll have to excuse Train, he’s been obsessed with Westerns since he was a kid, so this article was always going to be… like this.]

Walk in through the front door, turn left and you’ll see the brown paper menu board with the day’s offered scrawled across it. Brisket and Burnt Ends, along with pork ribs are priced by the 100g, sides include mac ‘n’ cheese. They also have sausage for those that enjoy the snap and chew of the beef, cheese and jalapeno variety. There are other items including a dessert, but the salad type stuff was lost on me. No one seemed much bothered by that because everyone seemed to know that you visit the Blackiron for the meats.

Okay pricing. Some may try to argue that the asking is a little on the high side. I disagree. This is a “get what you pay for” world and I’m here to tell you [Ed. Spoiler alert] that I paid for quality and I got just that. Let’s get to the specifics though and I’ll let The Burger Baron italicise his way through his assessment of the offerings and I’ll chime in normal font to avoid too much confusion.

-  Pork Ribs or ‘Dry Ribs'? No, they aren't dry, they're moist and perfectly cooked, BUT they aren't covered in BBQ sauce like many Aussies would expect, and I wouldn't change a thing! A punchy pepper-heavy salt and pepper rub is all that's needed to make these ribs shine. Enjoy these for what they are and save your sweet tooth instead for the chopped brisket!

I’ve got to say theses were simply delicious. They’re a bit of a honey trap because you could end up buying (and consuming) way more than you originally intended. Personally, I could’ve spent the evening devouring these by the kilogram but I’m a professional and realise that balance is the key. [Ed. I have no words]

- Chopped Brisket, did somebody say burnt ends? Coated in a nice, tacky BBQ sauce, that rather than being sickly sweet, is balanced out beautifully with a healthy dash of vinegar, creating a sweet and tangy experience that leaves you wanting more, more, more!

Agreed. This was a standout for me. I had to get Jason to explain to me twice why this extraordinary item was listed as chopped meat (or chopped brisket) rather than burnt ends. Something about people thinking Burnt ends means the portions were burnt. Dunno. They’re delicious though.

- Sausage Link - Beef, Cheese & Jalapeno, my favourite snag. Perfectly emulsified consistency inside, contrasted with a decently snappy exterior and the odd crunchy piece of jalapeno inside. Just enough cheese to give a velvety mouthfeel, without overdoing it, and an aftertaste that rides with you for a bit.

I love it when the jalapeno turns up late to the party but works hard to catch-up. A fine sausage that aggressively proclaims its beefy birthright. 

- Wagyu Brisket. Jiggly, perfectly cooked, passes every classic BBQ test (fold/pull) with flying colours. Great bark, just a little light on the salt inside.

Enjoyed this but… needed a little more salt. Not a massive issue but if I’m picking nits, that’s the only thing I could pick and you could successfully argue that that’s just a personal preference, and you’d be right. But there it is. Hey, any more of those ribs?

- Complimentary Pickles - Featuring Southwest legend Rickles Pickles from Donnybrook, these sweet and sour dill pickles contrast the fatty cuts, break up a rich meal and give a very welcome, very FORWARD dill sucker punch. Like a herbaceous chimichurri complimenting a savoury steak, these dill pickles hit different to anything you'll get at a supermarket.

Pickles were good. Flavoursome, complex without being weird about it but best of all, they did their job without trying to do too much. Well played.

I should give an honourable mention to the dessert, A delightful Key Lime Pie. Try it, trust me and thank everyone later.

So, tell us about Jason…

He’s a bit like a cowboy but nothing like one. He told me that his inspiration was born from his time in Texas being around great people making unbelievable food and he’s committed himself to bringing the techniques and dedication that comes with BBQ in Texas, all the way to Inglewood for people from Perth and further afield to enjoy.

I could tell that he’s the type of guy that will shoehorn a giant smoker that handles hundreds of kilos of beef into a sea container from Texas just to serve BBQ to the community. I love it, it’s laudable and it was great to spend a little time with the man, share a few tales and stagger out of the Blackiron, full as a boot.

Verdict: Highly recommended, FoB approved!

Lamb: not just for nursery rhymes, they make great entrees too!

By Train, The Steak Whisperer

I love chance encounters that lead to conversations about food, social settings and inevitably, dismembered, seasoned, cooked and beautifully presented beasts on platters at feasts. It’s a whole thing for me. Now, what feels like a couple of years ago at a corporate Christmas party, I found myself enjoying a chat with a gentleman with a tale to tell. A known and unabashed lover of BBQ, I also knew this person to be a lively raconteur and quite knowledgeable being the son a of a butcher.

Imagine my delight when leaning over an entrée plate of… something (tragic when a platter barely makes a dent in one’s recollections… or was it that this story was just so immersive?), the gent in question said in hushed, conspiratorial tones coloured in hues of nostalgia (Ed. What in the world is going on?], “I have a breathtaking recipe for lamb… and it’s simple and foolproof.”

Now I’ve always been a fool for foolproof recipes and so a few months later I gave it a go by subjecting it to the time-honoured tradition of the FoB A-B Test at one of our fabled “tastings”. So, are you intrigued? Would you like to know the how’s behind what admittedly was an incredible, durable and delicious tip? Okay then…

…here’s what the butcher’s son told me about lamb. Yumb!

Alright so as many of you know, I like to keep my lamb appetisers and entrees simple, simple, simple. Oil, salt, pepper (garlic and or rosemary if you must) and then a cleansing flame licking at the soon-to-be-rendered fat cap (modest though it may be).

Oyster sauce! Now, I’m a stickler for creating sauces from scratch. While not as talented in the sauce department as my esteemed colleagues, I flatter myself that my own Freight Train’s burnt butter sauce, has contributed heavily to the advancement of humanity – at my house. So I went ahead and created an approximation of the store-bought version to go with some lamb rump portions and lamb lolli-chops. Still, to me oyster sauce, that staple of many Asian and Asian fusion dishes that I’ve devoured over the years, would need help.

It didn’t. I’ll spare you the details but the results of extensive kitchen testing by me (and for me) [Ed. SELFISH!!!] were conclusive.

• Lamb with salt, pepper and oil – classic flavours, delicious and comforting
• Lamb with oyster sauce only – surprisingly good. Sweet, smoky, sticky with a decent salt punch!
• Lamb with an oyster sauce, burnt butter sauce (including a touch of brown sugar) and a pinch of finishing salt and pepper. Wow. Try it NOW!

As always, cook your lamb rump as you would a rump steak (don’t worry, it’ll never know the difference, but you will) and do allow to rest. This will give you a chance to mentally prepare for what will truly be a revelatory dish that you’ll be dying to tell people about at corporate Christmas parties everywhere.

Feast on!

Or how to derail Train’s Great Steak Fundamentals!

By Johnno

It takes a man with a particular set of skills and a lot of time on their hands to successfully argue a point about steak with Train. He’s literally built a reputation and a brand on knowing how best to prep and cook a steak, simply. 

Nonetheless, as Train puts it, 

“Feast on Beasts is a community built on the foundations of mutual respect and trust for all those that believe that feasting on beasts is the bone marrow butter that binds our society and separates us from the animals.” 

Yup, slightly insane but makes perfect sense the second time round. Alrighty, let me whip you through the theory of the “reverse, reverse” sear method of creating large quantities of juicy, beautifully presented steaks while saving time and anxiety. 

5 steps to reversing the reverse sear for a great result… consistently!

Okay, so if we can agree that a great steak, after being rested, will present with a beautiful char or bark that’s dark, offers a little more than token resistance to the knife’s edge before giving way to a consistent, edge-to-edge pink hue, here’s what to do.

1. Set your oven to 180 degrees
2. Get your pan (cast iron is probably best) on the stove and set it to “jet afterburner hot” as Train might say, or do the same on the hotplate of your BBQ.
3. Season appropriately (i.e. generously) after applying your choice of binder (e.g. olive oil).
4. Sear: Rule of Thumb here is to go 1 (one) minute per side, just to get some colour happening.
5. Slide into the oven for 10 minutes if you’re dealing with a tiny 200g steak (i.e. entrée size). Please note though, that I actually like to go ever slightly longer but at 150 degrees to get to an internal temp of 52 degrees (medium rare) or 54 degrees (medium).

In perhaps a vain attempt to appear open-minded, Train actually did an A-B test of sorts back at FoB Central to see for himself – and the pics speaks for themselves. 

Let’s hear it from the man himself:

“Yeah, they were okay… no seriously, a great call but you really need to be on top of temp and time and this is where a food thermometer may help you out tremendously. Unless you’re me (Ed. Ridiculous).”

Okay, that’s the beginning, middle and end of the story. Go forth and cook kilos and kilos of steak. You don’t have to try this method, but you’ll be glad you did.

Feast on!

How the Bearded Canadian created another entrée keeper 

By The Bearded Canadian

“He (The Bearded Canadian) is a rare culinary talent… and a bit mad. Even I had no idea what was happening, but I knew it was something I wanted to be around… and feast on.” Train recollecting the birth of another pre-mains Canadian classic

So, a FoB “tasting” is an exciting and challenging situation. Each of us on the FoB Squad are charged with the responsibility of creating a dish that either asks serious questions or enchants us with enlightening answers. Or both. And maybe, in the wash-up, we create a dish that becomes a permanent or enduring feature of future FoB feasts.

My thought was to come up with something on the heavier side of light, but charming and sweet. Something that would adequately signpost the path to a truly sumptuous feast.

Here’s what I put together…

I felt I could meet that brief with pork loin, maple syrup, butter, brown sugar, patience, impetuousness and of course, blind ambition and a touch of crazy.  I could not have been happier with the result. The result being…

… The Bearded Canadian’s Pork Loin Cinnamon Scroll!!!!!!!!!!!!!!!!!

So, I went ahead and thought to myself:

• I love maple syrup
• Everybody that likes pork, loves pork loin
• I do enjoy some cinnamon, especially on a donut or wait… a scroll!
• Butter is great [Ed. Check out some truly dizzying and perhaps unhinged YouTube clips of Michelin star magnet Marco Pierre White, espousing an enduring love for butter].
• Brown sugar? Well…

So, those are the basic ingredients. Play with them. Use patience – a very hard-to-come-by ingredient – because you don’t want to incinerate the sauce, you want to warm it, heat it gently and coax out the flavours and consistency to form that glaze.

Finally, be bold with your application of cinnamon and of course the maple. Use salt to balance out the sweetness.

Okay, go ahead and create something uniquely you that pays homage to me (stole that line from Train during one of his ego moments) [Ed. Which is more often than you’d thing] [Train: Agreed!]

And as always… Feast on!

The evolution of the enhanced FoB entrée continues

By The Burger Baron

The more things change, the more things stay the same, as the saying goes. These days, people love change but certainly in the world of food and more particularly BBQ, a lot of people love what they like and always will. Doesn’t mean we can’t experiment, adapt and evolve certain traditional and much-loved ideas into awesome new dishes.

Enter the Smashburger Tacos. The nexus of two established favourites.

When two favs become one!

As the Burger Baron, I’ve toiled for years to understand and refine Burger Science and at times I’ve been told (by Train) that some of my opinions have been presented as if they were laws as opposed to thoughts. So be it! Burgers make up at least two delicious pillars of not only the food matrix but also that of society (Ed. You’re doing it again!). Not to make too fine a point (Ed. Better). 

Tacos are a worthy inhabitant of the Mount Rushmore of Food Truck classics and so I’ve delved deeply into their origins, mining for tips on authenticity, method and optimising flavours. Both culinary phenoms are close to my heart, so combining the two is a labour of love. Best as I can tell, you can break the instructions into 5 easy-to-digest tips.

5 easy-to-digest tips for smashing the taco paradigm: a how-to guide

Okay, knowing simplicity is key, let’s not mince words, brevity is best so here we go:

1. use fatty beef mince as you would a normal smashburger
2. rather than seasoning with salt alone, spice it up with some Mexican seasoning
3. forget using a square of baking proof paper between the mince and your smasher when you smash, throw the tortilla straight onto the meat and smash away!
4. once the meat patty is dark brown/nicely caramelised:
5. once cooled a bit, pull it back open and apply your favourite toppings, such as coriander, sour cream, pickled red onion (or even just pickles if you aren’t ready to go the full-Mexican experience).

These are great. I love them and so do most people I know, and as we often say here at Feast on Beasts… Feast on!

Try this – Duck breast, the steak you have when you’re [Ed. That’s enough]

By The Bearded Canadian

Recently, I’ve been wading out into the back waters of the feasting kingdom and my back catalogue of sports movies, to expand my culinary repertoire, and (re-)stumbled upon the mighty duck!

Though it is quite popular, at least in in French or Chinese cuisine, it’s not a dish often served when you gather together with your mates for some barbeque – but perhaps it should be! You see, in a world where so many things taste like chicken… duck breast surprisingly tastes like steak (It’s even red like steak too)!

With that in mind, here are some simple tips to cook up the breast portion of the echo-less beast [Ed. might have to google that one]: 

*PREP IT LIKE A STEAK*

You can go as fancy as you want with duck breast, but it actually shines wonderfully with just salt, pepper and garlic powder! [Ed. Didn’t you recently adorn one of your offerings with a juniper berry sauce? Hmmmm?!] Just like a steak, remove as much moisture as you can from the meat, and hit it liberally with that SPG. Be sure to score the skin and to get all the flavour in there! 

COOK IT LIKE A STEAK… Sort of! 

With steak you want a ripping hot bbq to sear in the juices right away, but because of the high fat content in the skin, duck breast is best cooked starting with a cold bbq and then turning the heat up once the fat has rendered. However, just like steak you can eat duck breast medium rare!  Again, score the skin to help render the fat, and place it on a cold hot plate, turn the gas to low and let the fat render out for 10-15 mins. Don’t rush this part, you want the fat rendered and the skin nice and crispy!

So, walk away, grab a drink, tend to those ribeyes [Ed. Train enters the chat]… Once the skin is rendered transfer it to your grill and cook skin side up till your desired temp.

Med. Rare 54degrees C. Medium 60degrees C. Well Done… ? You know better than that. 

REST IT LIKE A STEAK

Again, just like a steak, the meat needs to rest for at least 10 mins. You’ve come this far and you don’t want to lose all that flavour and juice! I wouldn’t cover it up though as you want to keep the skin crisp! Finally, slice it up, serve and have fun watching your guests try to figure out what part of the cow they are currently enjoying! 

As always, “try this” and …Feast on! 

By House of Goff 

Last week, the good lady wife informed me that she was craving a hearty steak for dinner, so I dutifully journeyed by car to the local supermarket (that normally maintains a balance of quality and value) to see what sort of bargain I could scrounge up. 

Imagine my abject horror upon sighting a tray of thick-cut RUMP steak for $26.99/kg!!! [Ed. This is your first written warning for overuse of exclamation marks… but sheesh, that’s getting up there] It was only a few years ago that I could find whole rumps for $12-16/kg, knowing where to look, but it seems those days are sadly, behind us. Thankfully, I managed to find a tray of lovely looking thick porterhouse steaks on the shelf below for $20.99/kg, a price I could stomach. I'm sure there's many Feasters out there who have also felt the pinch of rising beef prices. 

As a lover of beef myself, it's something that's weighed heavily on my mind of late. After my rump steak price shock, I wandered through the aisles, contemplating a future that - for the sake of fiscal responsibility - might include a noticeable decrease in steak consumption. 

However, as I passed through the Mexican section I was struck by a moment of inspiration. No, it wasn't a new hot sauce coming into stock [Ed. We may need an intervention, your hot sauce addiction is real, man!]. It was a memory of something I had cooked in recent months, and the ingredients with which I could attempt a fresh take on an old favourite. 

Steak. Tacos. 

Hear me out. What is a person to do when they regularly crave the taste and texture of delicious steak, but don't want to break the bank? 

a) Add more vegetables to their plate 
b) Eat a piece of fruit 
c) Salad? 
d) Steak tacos 

If done properly, steak tacos allow the flavour and the texture of the meat to shine through, along with a variety of flavours including salsa and cream to make for a party in your mouth, while stretching your protein dollar further. 

Allow me to introduce you to one of my now favourite go-to beef cuts - the skirt steak. It is traditionally the most popular cut of choice for steak tacos and Chinese stir fry, but, in my experience, it needs to be handled with some care for best results. 

After my beefy epiphany (ebeephany?) [Ed. That is QUITE enough of that – second written warning], I rushed for a can of chipotle chillies in adobo sauce and a can of tomatillos (the little green and slightly sour cousin of the tomato) and hurried back to the meat section. I also managed to find a delightful looking 1kg, vac-sealed bag of skirt steak for $19.99/kg - now we're talking! 

Here’s what’s up, what’s next and what’s delicioso! 

Now to walk you through my process for preparing steak tacos and two different versions of a salsa; one when you're seeking good value, the other for when you're looking to impress a group with some flavours they may be yet to encounter.

Core Ingredients: 

½ to 1kg of Skirt Steak 

Tacos (I prefer soft so as not to mask the texture of the steak) 

1 Medium Brown Onion 

Sour Cream 

Cheese (Grated fresh) 

Coriander (unless it tastes like soap to you) 

Oil/Salt/Pepper/Vinegar 

Salsa Verde (Value): 

2 Green Capsicum 

Handful of Jalapenos (to suit heat level, pickled jalapenos work here too) 

1 Tsp Ground Cumin 

Smoky Tomatillo Salsa (Bougie): 

1 Can of Chipotle Chiles in Adobo 

1 Can of Tomatillos (6 or so fresh ones are better but good luck finding any) 

Garlic 

1A) Salsa Verde Option 

• So to start off, if you're trying the salsa verde, crank your oven to 220°C and line a tray with baking paper. 
• Then just throw your capsicum and jalapenos in there with a drizzle of oil until soft and slightly blackened. 
• Remove and place in a covered bowl to steam for 10-15 minutes. This will allow you to peel the skins off easily (if you're using chopped pickled jalapenos, don't bother for those). 
• When that's done, add your roasted goodies to a food processor with a quarter of your brown onion, a quarter cup (125mL) of water, 1 Tsp of ground cumin, a splash of vinegar (unless you used pickled jalapenos), a small handful of coriander and a generous pinch of salt or two (adjust to taste). If you prefer a lighter, thinner consistency, just add more water. 
• Transfer to a bowl and set aside. 

1B) Smoky Tomatillo Salsa Option 

• Grill your tomatillos in a pan on medium-high with a splash of oil until soft, about 10 minutes 
• Put aside to cool. 
• Add a tsp or two of diced fresh garlic (or a bit more if from a jar) to a food processor, along with 3 chipotle chillies from your can, your cooked tomatillos and a generous pinch of salt 
• Pulse until pureed. You might also like to add 1 Tbsp or so of brown sugar to taste if you'd like to balance the sourness. 
• Transfer to a bowl and set aside.

2) Skirt Steak 

Prep: 

• I find skirt tends to have a lot of silver skin membrane on one or both sides and some hard fat chunks, so I spend five or more minutes removing all that and getting it nice and clean. 
• Give it light oiling and a generous seasoning of salt and pepper. 
• Meanwhile, get a pan or BBQ ripping hot with some oil. 
• If you opted for the "Bougie" salsa, blend up your remaining chiles and adobo sauce in a food processor, and give your steaks a generous brushing over with the resulting paste. 
• Fight back the steak-snob in you that fears pasting brown sauce on a steak will make it taste like a sweet BBQ sauce [Ed. You can almost hear Train grinding his teeth!]. The chipotles will add richness and smokiness that actually complements and enhances the umami flavour of the steak, rather than masking it. [Ed. (giggling) Oh, Train, this is glorious!] 

Cook: 

Now, I might get in trouble for this, as the politically correct answer for how one likes their steak done is generally medium-rare... BUT, I suspect because of the thicker-than-average muscle fibres found in skirt, it tends to turn out more tender if you get it more to the medium end of the medium-rare spectrum. [Ed… sorry Train] 

Rest: 

Allow your steak to rest for at least 5 minutes. 

Slicing: 

Now, this part is particularly crucial for skirt steak. I find when most people go to slice a steak (and you imagine a long rectangle), they simply slice across the shortest direction. If you were to do that with skirt however, you will generally be slicing parallel to the muscle fibres, creating an extremely chewy experience. Because it seems silly and difficult to cut slices down the full, long length of the steak, I tend to split it into thirds or halves first, then identify which direction the muscle fibres are running and slice across/perpendicular to that direction. This means the steak should separate and fall apart in your mouth, rather than your teeth having to break down every muscle fibre. 

Serving: 

Give your sliced steaks a nice salting before serving. 

3) The Rest 

Dice and grill your onion with some oil and a pinch of salt until caramelised and grate your cheese. 

Now, I'm not going to tell you what you can and can't put on a taco, but personally, I find it best to opt out of lettuce and tomato on a steak taco. I would rather preserve the taste and texture of the steak, rather than obfuscate and drown it out with a variety of crunchy, watery ingredients. However, this still leaves room for our salsa and coriander, not to mention our delicious, soft and fat-filled ingredients such as sour cream, grated cheese and even avocado if you like. 

If I could impart one favourite tip of mine in closing, it would be to opt out of microwaving your soft taco wraps. Instead, slap them down, one at a time, straight onto your gas burner or BBQ grill, for 5-10 seconds a side. This will cut back on some of the doughy mouth-feel and enhance the flavour and texture slightly. 

I hope you enjoy this as much as me, and that it helps you find ways of stretching your budget to include some of your favourite protein, perhaps in a fresh and interesting way… Feast on!

Here’s what to look out for 

By Johnno 

Okay, let’s get one thing straight. A good steak from an excellent butcher is always going to be better than a good steak from a supermarket. It’s just the way it is. Good butchers hold themselves to a certain standard because their produce is their reputation, their livelihood and their passion. Whereas supermarkets are typically stocking produce on the basis of mass appeal or popular niche markets (and if you need to know more about that you should probably ask Train). 

The other thing to understand is that the premium quality you might experience at an excellent butcher will come at a… premium. This means that to the average shopper, waygu ribeyes will not be a nightly occurrence. As premium steaks (think tomahawks, ribeyes, scotch fillet and tenderloins) power past the $50/kg at your more fancied butchers, people are turning to the supermarket fridges for their everyday or every other day steaks for $20+ less/kg – fair enough (but don’t forget to treat yourself from time to time too). 

The question is, do you then need to abandon all hope of enjoying a beautiful steak until the finance clears? No. Not at all! 

Next time you’re at the supermarket, just keep these tips in your head and you won’t be sorry.

Fats vs fiction 

It’s true that solid masses of crayon-hard fat encircling a smallish steak can be… unappetising, but that doesn’t mean you should be looking for the leanest cuts. You’ve heard of marbling and you understand that this interstitial fat contributes heavily to flavour. Well take a moment or two to find a packet of steaks that features this magical network of awesome flavour running through it like a roadmap. They are out there (or in there) and your patience will be rewarded. Sure, the fridge doors might fog up a little, but you need to plate great steak… and that matters - a lot!

Colour counts, but not as much as you think 

For years we’ve been taught that red meat should be red – bright red. That’s why rumours swirled (and in some cases, rumours proved to be true) that some steaks, mince and roasts were deliberately touched up with a bit of colour to make them look more visually appealing. Appalling but there you go. But since the advent of vacuum-sealed packs or “vac-pack”) products, things have changed. Obviously with the lack of oxygen within the vac-sealed packaging, the meat will darken significantly and when you break the seal, after a few moments, the colour will return as the meat “blooms”. 

Okay, so we don’t need to worry to much about the colour then? Yes and no. Imagine if you saw a very appetising rosy-red steak in a vac-pack. This is by no means a deal-breaker but it does warrant a pause. And if you don’t like hanging around at supermarkets for ages, maybe that pause for thought becomes a deal-breaker, who knows? Common sense and awareness is key. Always ask yourself – why is that like that? Also, you can always ask friendly staff – see what they have to say. 

Final note on colour. Of course, if the meat is green or has white specks on it, keep looking. Remember, steaks and the like are meant for your tastebuds and tummy, so don’t ignore your gut if you feel something’s not quite right. If in doubt, keep looking.

Treat your steak with care and consistency 

So the steak you’ve selected from the fridge at your local supermarket wasn’t hand-selected and lovingly presented by your quality-obsessed butcher (Shout out to Fussy Meats and Torre & Mordini Gourmet Meats). Does that mean that you should resign yourself to a less-than-satisfactory eating experience. Of course not.Use similar techniques and seasoning you normally lavish on your celebratory scotch fillet, on your “super steak” and, if you’ve been paying attention, you’ll still enjoy a very pleasing result. 

Alright, keep your eyes peeled and… Feast on!

Creating steak magic with mayonnaise  - don't judge... yet! 

By The Bearded Canadian 

If you’re in a bind as to how to bring your steaks alive without resorting to adding sauce, I want to share my latest discovery with you right now. 

By the way, there’s nothing wrong with creating beautiful aromatic sauces to complement your meaty main, in fact, I believe that that is a wonderful skill, I’m now convinced Train has yet to master [Ed. And it’s on!... Yes!!!]. While reliance on the simple wonders of salt, pepper and oil and perhaps some garlic are deservedly praised, the act of maintaining a culinary curiosity is just as valuable. Also, please keep in mind that “resorting” is the key word. What I don’t want for you is to cook a piece of steak, taste it and realise that it’s bland and disappointing. That’s when you find yourself resorting to sauce. And as Train often says, “if you find yourself on the verge of despair and topping a tired steak with tomato sauce, maybe just flush it down the S-bend and retain at least a pinch of dignity.” Harsh but perhaps fair. [Ed. An olive branch?] 

Okay, back to my discovery. Train quite rightly hammers home the fact that when it comes to grilling steaks, salt, pepper and oil are mandatory, but why does he stop there? [Ed. Soooo, no olive branch?]. One of the reasons for applying olive oil is to help bind the salt and pepper to your gorgeous steak. But surely, we can think of and add other ways. I know our good friends at Cheat Meats will often apply a coating of mustard to help bind a rub to their steak dishes and that’s one of the factors that got me thinking. And if you like steak and eggs… 

Logic is a weird thing, isn’t it? If you follow the logic behind certain flavour combinations you’ll chance upon a whole lot of interesting ideas just waiting to be plated up. Take for instance that breakfast (or lunch) staple of champions, steak and eggs. What a combo. Steak and oil, salt and pepper, mustard and steak – they’re all great combos that work beautifully together. 

So speaking of combinations, here’s one that I trialled to take the place of the olive oil combination to bind the SPG: 

Egg yolk, salt, pepper and dry mustard, a touch of brown sugar, lemon juice and vinegar and yes, Train, olive oil – 100% extra virgin olive oil. And yes, those ingredients will indeed make a very nice mayo. But take a look at the images I’ve put together to see, as I did, the difference that the made-from-scratch mayo makes. 

SPG olive oil bindSPG Mayo bind SPG, coffee rub, mayo bind. And yes, I ate them all and they were delicious all in their own way. Hey Train, variety is he spice of life [Ed: and it’s on again!]. Try it for yourself and… Feast on!

Mac Bros' Pork Nesia is now an official FoB favourite 

With Train 

I can’t remember the last time I trusted my reputation, such that it is, on a pre-made and packaged pork rub. I’m one of those suspicious souls that somehow trusts members of the FoB squad and my own vague recollections of my Aunty Vadz’s culinary concoctions and accoutrements to impress fellow feasters. 

You may have already read my brief [Ed. Hilarious!] run-down on my grilled pork loin interpretation, and you’ll remember that I only use a 100% virgin olive oil with salt and pepper to get the job done. On occasion, I’ll fumble blindly through the mists of time to recollect an ancient zesty, Caribbean-influenced salsa as a side, but that’s it. 

So, one afternoon, I found myself at Alex Junior Espresso being heartily persuaded to try a product by Mac Bros called Pork Nesia – a pork rub. Kieran, of Alex Junior fame, is an incredible human and possibly the fussiest and most fastidious coffee impresarios I’ve ever had the pleasure of knowing but his pork rub bona fides were um… were unconvincing. Nonetheless, in pursuit of something new I relented and here is my brutally frank assessment of the product, my cook, and the end result. 

Pork Nesia rub – now I remember why we gave you a try 

The product is presented in a tubed container much like millions of other spice concoctions available all over the globe except perhaps Antarctica. The red- themed label and matching ruddy hue of the ingredients had me guessing at the Scoville Heat Units lurking within. Surely, chilli would be a protagonist in the porcine plot. Surely! Aside from that, I went into this with an open(ish) mind. 

The setting: 

I had invited some trusted interstate guests to FoB central to sample the Nesia-dusted and rubbed pork loin entrée: Dman and Pete, both of European extraction, were both gifted notoriously discerning palates - perfect for shredding the appearance, texture and taste of this Nesia-rubbed loin and confirming my admittedly archaic notion that salt, pepper and oil is all pork needs – and wants. The method: 

When it comes to trialling rubs, I never completely abandon the precepts and procedures that have held me in good stead over previous cooks… unless they’ve failed horribly (and that has happened from time to time). So, I still apply my beloved formula of oil, S&P but in lesser proportions. I do this so that I can directly compare the result to what I usually do for a dish. This means that the dish is still uniquely my own but also gives me a better idea of the power, flavour profile and penetration of the rub. 

I then went ahead and applied a generous but not ridiculous amount of Pork Nesia to my prepped loin – dusting the scored skin and fat as well as the flesh on the underside. Of course, I took a moment to smell the rub before application and I found the aroma quite alluring… promising even. 

The result: 

From Dman the Dutchman: 

 After the usual approving nods, post the initial inspection, Dman crunched through the pork crackling and into the flesh itself. Another nod and then, “Oh yeah, nice!” 

A moment later: “Oh Wow!! This has a lot to say… and I like it!” (Chewing) “mmm”, another bite, “Mmm, complex flavours. Very very interesting. Rich, full and again, the flavour profiles tend to form an orderly line and work their way across the tastebuds one by one. Brilliant!” 

From Pete: 

Now this gentleman is not a fan of rich sauces (or any sauce), preferring instead to carry out an honest and exacting interrogation of each element of the rub and the meat unto itself. A dour but fair judge, his comments would be both revealing and uncompromising. 

Silence. 

More silence. 

A glance at me… and then a glance at the Pork Nesia. 

“Amazing!” 

That’s all I needed to hear. Verdict: 

So, what does it all mean? I think my guest judges were both right. Pork Nesia by Mac Bros: 

• Knows when to step up and when to let the pork do the talking. Well-balanced, it plays an able second fiddle to the delicate natural flavour of a nice pork loin without crying out for star billing. 
• Plays well with others (meaning spices). 
• Never lets you forget that you’ve added something wonderful to your pork dish. 

Score: 

A rock solid 8.5/10. 

Thanks for coming Pork Nesia, we’ll see you again soon!