The Rascal Packs - How to Build your Burgers

The Rascal Packs

 

Food Rascal decided to pirouette not pivot, to turn on its axis and return to its fundamentals.

 

Amidst the tests and trials of current times, we thought to ourselves; how to bring pleasure, how to conjure excitement, how to drag ourselves from ISO-bored situation that we are temporarily burdened with.

 

Understanding the difference between what you want and what you need can simplify the tumultuous journey towards physical and mental well-being.

 

Introducing the “The Rascal Packs”. Bespoke burger and craft meat packs with delicious sauces and sides. Get cracking, get feasting, get nurturing your wants or needs or whichever category you slot them into.

 

As with every Food Rascal adventure we action our spirit of spontaneity, engage our predictive sense of planning and preparation and deliver our warm, supportive, delicious level of hospitality to you, in whatever context is required.

 

In our experience there is no better ISO remedy than gripping the Food Rascal House brisket burger with both hands and chomping in like a pit-bull on a poodle.

 

The smell of smoked meat will bring the people like the sound of a beating drum. Socially distanced of course.

 

Chef Tip: Don’t Fuck it Up

 

This won’t last forever, check out our full range at www.foodrascal.com.au

 

Get clickin’, time is tickin’

 

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BioPak packaging within your kit is compostable and recyclable.

 

Food Rascal continues to support its long-standing local producers and suppliers.

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“Texas Foie Gras”
Smoked Rangers Valley Brisket

 

Like a rebellious teenager, this fascinating cut of meat needs guidance, support, love, care and strict boundaries to coax it into its fullest expression.

The combination of the brisket muscle groups is complex, needing a cooking method with the correct balance of heat and humidity. Our secret spice rub is unapologetic, blending robust, deep, sturdy, aromatic spices with salt and sugar. The beef wears it like a velvet gown. We then fire up our bad boy “The Yoder Smoker” and lower to a mid-range heat and lock away the brisket for the 12-hour long haul.

 

Kit:

(makes 4 burgers)

// Martin’s potato buns*

// Smoked brisket

// Pickles

// Herb ‘slaw + lemon dressing

// Japanese mayo

// Sriracha chili sauce

 

* The World’s most popular burger bun. The potato gives it the soft buttery texture.

 

Method:

// Fan-forced oven 150oC – 160oC

// Remove brisket from packaging, loosely wrap in foil

// Warm in oven for 40-60 mins (low and slow baby)

// Toss the ‘slaw with the lemon dressing (not too early, not too late)

// Carve the brisket into 4 burger-able portions (test your knife skills)

// Lightly toast or warm the buns (at the last minute, the pressure is on)

 

Build:

(in this order)

// Lather mayo on top and bottom bun

// Layer brisket on bottom bun

// Pile pickles

// Top with herb ‘slaw

// Drizzle sriracha

// Close the lid

 

Roll your sleeves up and enjoy.

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“I Like Big Butt’s”
Smoked Boston Butt

 

This is the ultimate cut of pork. As its name might suggest the Boston Butt has nothing to do with the rear-end of the pig. It does however have everything to do with the top of the shoulder and into the neck. Almost the perfect cut of pork, plenty of fat to render, a shoulder blade and neck bone to add succulence and sweetness in cooking. We offer it lashings of a salty, sweet, herby rub and let the smoke from the fruit wood drift past it for a few hours. It’s cooked till tender with some bite still intact. Once perfected, this dish will be a lifelong comrade on your journey with craft meats.

 

Kit:

(makes 4 burgers)

// Martin’s potato buns*

// Smoked pork

// Pickles

// Herb ‘slaw + lemon dressing

// Japanese mayo

// Sriracha chili sauce

 

* The World’s most popular burger bun. The potato gives it the soft buttery texture.

 

Method:

// Bring a pot of water to a simmer

// Keep the pork in the bag and place into the simmering water

// Toss the ‘slaw with the lemon dressing (not too early, not too late)

// Cut open the bag of pork

// Lightly toast or warm the buns (at the last minute, the pressure is on)

 

Build:

(in this order)

// Lather mayo on top and bottom bun

// Layer pork on bottom bun

// Pile pickles

// Top with herb ‘slaw

// Drizzle sriracha

// Close the lid

 

Roll your sleeves up and enjoy.

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“Simple Isn’t Easy”
Really Really Good Cheeseburger

 

Our burgers are custom made from cuts that give the patties a rich flavour and a juicy bite. Season on the grill just like you would a prime steak but don’t be tempted to muck around with it. Leave it be. Let it cook. Turn it once then add the cheese and you are done. The recipe has been painstakingly developed over years of trial and error. It’s not “just a burger”. It represents an exquisite balance between primal and trim. Through years of research and development, and of course eating a massive amount of burgers, we have produced a patty that you know is handmade and is consistently perfect every time.

 

Kit:

(makes 4 burgers)

// Martin’s potato buns*

// Beef patties

// Cheese slices

// Pickles

// Lettuce

// Tomato

// Secret burger sauce (you’ll know it when you taste it)

 

* The World’s most popular burger bun. The potato gives it the soft buttery texture.

 

Method:

// Season the patties with salt (both sides)

// Fry in a hot pan or BBQ for 3 minutes each side (turning only once)*

// Place cheese slice on top of pattie for the final minute (let’s get professional)

// Cut tomato into 8 slices

// Toast the buns until brown on each side

 

*use your intuition to get the patties medium-rare or cook a little longer if that’s how you like it

 

Build:

(in this order)

// Lather secret sauce on top and bottom bun

// Beef patty with cheese

// Pile pickles

// 2 slices of tomato

// Layer lettuce

// Close the lid

 

Roll your sleeves up and enjoy.

© 2020 by Alder Road Food  Group ABN: 22 169 901 884 e. catering@foodrascal.com.au