Big cooks for huge appetites

By The Steak Whisperer

It’s fairly common knowledge that this past NBL1 (National Basketball League 1) season, the FoB Squad took on the challenge of providing courtside meals for sponsors of the Warwick Senators. What the male and female players around that league found out was that with the FoB Squad onboard, the postgame player meals at Warwick Stadium had therefore taken a massive step forward.

Game after game, week after week, home and visiting teams, men and women, were being treated to protein rich, carb light-ish main meals featuring:

• The Burger Baron’s Smashburgers featuring his otherworldly Baron’s Burger sauce
• FoB steak rolls with the Burger Baron’s chimichurri
• The Steak Whisperer’s “Silly” Cheesesteaks (essentially a very unique angus pure picanha steak roll)
• FoB Steak Nachos and Tacos

By the way, shout out to our good friends at Torre & Mordini Gourmet Meats and new pals at Trigg Pizza (just sayin’, great pizza).

Courtside sponsors love it because the burgers for instance, were created under the excruciatingly exacting measures and processes, penned by The Burger Baron. Little wonder then that heartwarming feedback such as, “Absolutely the best burger I’ve ever had” and “I’m literally thinking about what FoB are cooking days ahead of the game…” has become the norm around the stadium foyer, training facility and warm-up courts. It feels great. But there is a challenge for the FoB Squad to overcome every week as well.

Large humans, enormous appetites and tight windows

It’s not unusual for the FoB Squad to plate up 200 serves of main menu items per game. And because the games are run on a tight schedule, the cook and service timelines are even tighter. The women’s match-up ends and within 5-10 minutes we’re serving up to 30 mains. Ten minutes later, we need to produce between 75 and 95 mains for sponsors; then mains for 25 volunteers, then 13 officials and by the time the men’s game has drawn to a close, we’re ready to do a live prep and serve for 30-40 very big men, most with massive appetites.

It’s a challenge but we love it. Oh, and because quality assurance is something I take personal responsibility for, that means the FoB Squad probably needs to test 5 serves along the way [Ed. I could come and help… seriously, I’m available!].

Athletes also love a side of anticipation & entertainment with their meal but a big “no” to fries

A number of the meals we dish up to athletes are made to order and tailored for individual preferences:

• A triple patty for an energiser bunny point guard
• No chimi or fries for a wet-behind-the-ears, carb-conscious forward
• All the burgers and steak rolls you can pile onto this tray for the high energy power forward/centre from a faraway land (again, hold the fries, give me more protein!).

In all honesty, I’m horrendous with names, especially in the middle (or at the end) of a hectic service, up to my elbows in steak butter, burger mince and extra-virgin olive oil, but I never forget a player’s special request. Especially, if they’re polite, good humoured and can pull-off a passable President Trump impersonation (extra steak roll for you!)

The thing I’ve learned in terms of customer service/retail theatre is that customers will forgive a short wait if they’re invited into: 

• a brief conversation
• a chance to see their roll, burger feast or steak sliced/assembled/presented before their eyes
• impromptu Q&As on grilling, BBQing and life in general.

As some of the home and visiting point guards and coaches tell us, winning is about controlling the tempo, focus and quality. Agreed. That’s also the key to keeping these talented players from all over the league (and the world) lining up for more postgame platters from the FoB Squad.

Hey, if you have a hungry team of athletes, administrators, salespeople, executives or staff that you want to feed and/or entertain, make an enquiry at feaston@feastonbeasts.com and… Feast on!

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 offer 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 with 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 these 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 complementing 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!

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! 

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 against all odds you managed to turn the outdoor patio into a half decent feasting forum. But as you think through what the night’s menu will look like, you still feel like it’s lacking a little ‘je ne sais quoi’ – that little something extra that will elevate your humble soiree from just another night around the barbie to, ‘now THIS is a BBQ feast!’ But what to do? 

The answer? An eye-catching, mouth-watering entrée. 

This will set the tone for the rest of your night. Now if you’re hoping your feast is going to go the distance (and live long in the memory of your guests), you’re going to have to land some shots early in the fight (Ed. wait are we still talking entrées or have we moved onto MMA?). The ribeye may be the knockout blow, but the entrée gets them to drop their guard, setting you up for the win – a quick combo that makes a statement and reminds your guests why they are there. [Ed. Wow, MMA, boxing, feasts, knockouts, it’s all here]. 

So, 3 things to consider when considering a memorable entrée 

1. Size and portion 

Like I said, an entrée should be quick. As in quickly and easily eaten. Think small, bite-sized and preferably mess-free. People are arriving, catching up with each other, so, initial gasps of awe and wonder notwithstanding, the entrée should add to the conversations, not disrupt them.

2. Impact 

The entrée should be eye-catching. People eat with their eyes so get some colour on the plate. If you offer chicken wings, consider garnishing with thinly-sliced green onion or red chilies. They not only add flavour, but they attract the eye which creates excitement and anticipation. At this point, feasters are experiencing relish, awe, joy, and they haven’t even started eating!

3. Flavour 

There’s no denying that flavour is the most important part of the dish but in the case of entrées you want to focus on flavours that whet the appetite not quench it. Remember the party is just getting started and that ribeye is still coming! If the main course is going to be salty and savoury, balance it out with something more aromatic (like the Bearded Canadian Vietnamese Prawns) or sweet and spicy (like House of Goff’s Korean style wings)? Not only will this bring a smile to your fellow feasters, but it will also set them on a flavoursome feasting sojourn deep into the night.

I guess the big tip out of all this is to appreciate that the entrée is the all-important opening or support act to the main event and it deserves and requires its moment in the spotlight if its going to be a feast to remember. [Ed. Really thought you going to go with the whole undercard thing.] 

Hey, if you have a favourite feast opener, hit us up on our socials or email us at feaston@feastonbeasts.com