Catering FAQ

Self Catering FAQ

How much do I need? 

For most products we go on 70-90g per roll/burger (for medium to large serving sizes) 

Please refer to the tables below about how many serves are in a pack, as well as a helpful table for how many people you are catering for, and how much meat, rolls/tacos and salads you are likely to need.

We offer deals for buying whole boxes (3 cartons 20% off, 4 cartons 25% off), however if you would like to order a mixed group of single packets, please contact us with your needs and based on the overall quantity we will try to offer you a discount discount

Do you deliver for catering? 

We deliver to South-East Queensland. Check out the Postcode locater to check if we can deliver our refrigerated packs to you. Orders over $125 in our delivery areas get free delivery!

What can I do with any leftovers? 

If the packs are unopened, even if they have been heated in the water, they can be placed back in the fridge and used as normal. 

For open packs, we recommend covering and refrigerating, and using with one reheat within 5 days. 

How long will the smoked food packs stay fresh, and can they be frozen?

Our shelf-life on unopened packs is always going to be multiple weeks in the fridge (up to 8 weeks), however you can easily freeze for up to 6 months before use. 

What’s the easiest way to do it? 

We’ve found that keeping it simples is easiest: 

Planning quantities: refer to the table for how many people you care catering for and how much meat, rolls/tacos and salads you are likely to need 

Prepping:

• Pre-cut the rolls and cut open bags of tacos
  • Be aware for Gluten Free Dietary requirements all Gluten containing products must be completely separate from non-gluten foods and preparation surfaces/utensils.
  • Corn Tortillas are a very good Gluten Free option that everyone can enjoy
• Prepare the salads
  • An easy coleslaw is a dry-slaw mix available at most good grocers, mix in 1 jar mayonnaise per 1Kg dry-slaw and it’s done.
  • Leafy Mesclun mix looks great, is pre-washed, and doesn’t need a dressing when added to burgers or tacos.
  • Another great option, (especially for Taco’s) is a Pico de Gallo or fresh Salsa, check out this easy recipe for ~6 serves:
    • 2 medium tomatoes, diced ~8mm
    • 300g tinned corn, drained
    • ¼ medium red onion, finely chopped
    • ½ line juice or splash of vinegar
    • Add coriander if you dare!
  • Prepare the sauces
    • Of course we recommend our own smoke-roasted sauces. Grab a bottle of our Stupid-Hot Carolina Reaper sauce and watch the fun unfold.
  • Set up the serving area, we recommend:
    • Think about flow, from people lining up, to getting their meal in the right order
    • We recommend the following order: Plate stack, rolls/taco’s etc, butter, coleslaw/salads, meat, sauces, napkins, cutlery.
    • Start with what you need in the area, but have backup plates/trays of replacement items ready to change out when things get low.
  • Heat the meat packs. Each pack comes with heating instructions. While Microwaves are easy, they aren’t super-fast when it’s meal time for a lot of people. We have 2 recommended methods:
    • Microwave:
      • Set up a slow-cooker or bain-marie if you have one, on low setting
      • As you microwave each bag ahead of time, open and loosed in the slow-cooker, using a lid at all times to avoid drying out
      • Be prepared to add little bits of water as warm product will lose water and dry out. Add little bits and mix as needed
    • Stove-Top:
      • Prepare a large soup pot on the stove, ~1/h full of water at ~60-70degC, hot, but not very hot. Once its warm, a very low heat should keep it there.
      • ~1hr before serving, remove the sleeves from your packs and place multiple packs vertically in the pot with the flaps up so you can easily pull them out
      • When its serving time, pull out packs as you need them, cutting the flap with scissors and loosening the pulled meats in a bowl with tongs/forks.
      • Then transfer the loosened meats to a serving dish
    • Serving:
      • We recommend self-serve buffet style, with a set of tongs for each item in the congo-line

Replace whole dishes when things get low, ensuring the meats are coming out of the pot/microwave when needed.