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)…
Read more
Cruising the supermarket aisles for wonderful steaks?
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…
Read more
Steak and Mayo, together at last... but is it really a thing??
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…
Read more
Mac n Pork: a match made in my kitchen
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…
Read more
5 tips for a better brisket
Johnno speaks, we listen... because it's brisket and it's Johnno
With Johnno
Plating a brisket that gets the oohs and aaahs, the admiration and glowing adoration that warms the heart etc is great for the ego, but the big reward…
Read more
Enter the Entrée
One Canadian’s take on that critical first dish of the feast
By The Bearded Canadian
The big night is approaching. You’ve got the ribeyes, drinks and music all sorted, you checked (and double-checked) that the gas bottle is full(ish), and…
Read more
The 50-40 rule and what that means for your ribeye
By Train
“Don’t screw it up!”
That’s the phrase a lot of you might have echoing through your brain as you unwrap a richly marbled, plump, 2-inch-thick ribeye that cost anywhere between $45-65/kg. Chances are you bought two or maybe…
Read more
Try this: …Montreal Steak Spice for the bearded and unbearded beef connoisseur
By The Bearded Canadian
Okay, why are we here? Answer: to have a whale of time creating beautiful, succulent meat dishes that will eventually pass into legend. One of the important steps towards creating said legendary dish is of course…
Read more
Meet The FoB Squad - a fun fact sheet...
The Bearded Canadian, Train, House of Goff & Johnno
Let’s start with a brief, one-paragraph history lesson/backstory:
It was a spring day in 2016 on Sydney’s Circular Quay when Train scrawled “Feast on Beasts” on a diner napkin before returning…
Read more
The Bearded Ham primer
6 tips to tip the scales of good taste in your favour during Christmas
with The Bearded Canadian
“I simply love taking seemingly mundane or run-of the-mill, ‘safe’ dishes, like a leg of ham and creating something memorable that might…
Read more