out­let 360

Caterer Middle East - - Outlet 360º -

It’s not hard to find the as­pect of Joe’s Back­yard that sets it apart from other bar­be­cue joints. In­deed, at 2.5m long it’s ex­cep­tion­ally hard to miss. Im­ported from South Africa, just five min­utes in front of the braai was enough for Caterer Mid­dle East to be scarper­ing from the in­tense heat. For ex­ec­u­tive chef An­drea Way Grandville, it’s a tool that al­lows him to cre­ate dishes su­pe­rior to those in a nor­mal kitchen

Hav­ing worked with French and Thai cui­sine which Grandville says helped him to “open my palate”, he moved on to Aus­tralia, Texas, South Amer­ica, and South Africa, all coun­tries which play a big role in what he’s do­ing at the newly opened con­cept, with both meat and tech­niques com­ing from th­ese na­tions.

He says: “Joe’s Back­yard brings a lit­tle bit of the best all the coun­tries I’ve been to. We se­lect mainly the top qual­ity but the sec­ondary cuts. Other restaurants con­cen­trate on the top cuts, we do the op­po­site, we bring back the sec­ondary cuts that peo­ple don’t use and we con­cen­trate on the tech­niques.

“With sec­ondary cuts if you don’t have the tech­nique and skills to cook it then usu­ally they’ll tend to be dry or not the most ten­der. I bring the best out of them and I am able to give you a nice piece of meat with great flavour and you don’t pay a big price for it.”

Grandville points to the braai’s abil­ity to bring out the nat­u­ral smoky flavour of the meat, while his ex­pe­ri­ence in Aus­tralia taught him the dif­fer­ences in us­ing cer­tain types of wood to cook with. “When we are smok­ing the fish and the meat we use two dif­fer­ent kinds of wood. One is oak and one is olive tree. Olive tree is more del­i­cate for fish es­pe­cially.” Point­ing to his vast ex­pe­ri­ence in coun­tries well known for their bar­be­cu­ing, Grandville says he brings “qual­ity, au­then­tic­ity, and sim­plic­ity” to the role and this will be ev­i­dent in the just launch­ing Braai Brunch with “typ­i­cal South African dishes in­clud­ing poti­jekos, boere­wors, the desserts, all tra­di­tional from South Africa. We’ll even bring the beer from South Africa and we’re mak­ing our own bil­tong”.

It’s not all in­ter­na­tional fare at Joe’s Back­yard how­ever, with Grandville en­gag­ing the sup­port of lo­cal out­fit The Mat­tar Farm for fresh sausages in­clud­ing lamb and za­atar, beef chorizo, and chicken and cheese. Grandville even speaks of host­ing a col­lab­o­ra­tion brunch be­tween the two of them.

For now though Grandville is work­ing with a multi-na­tional team at Joe’s Back­yard, some­thing which hasn’t al­ways been easy but he feels he’s found the right mix.

He says: “So far it’s been very chal­leng­ing to find the right sta­bil­ity within the team in the kitchen. I’m ac­tu­ally re­ally happy be­cause I have a mix of na­tion­al­i­ties within the team in the kitchen. It’s bet­ter be­cause ev­ery­one brings new ideas, ev­ery­one brings the best out of each coun­try.”

Plans are afoot for fu­ture Joe’s Back­yards al­ready, with Grandville say­ing ex­pan­sion plans are part of the rea­son why the menu is sim­ple in its na­ture — so it can be eas­ily du­pli­cated at each con­cept.

BIG BRAAI: At 2.5m, the im­ported South African Braai can han­dle any­thing. EX­EC­U­TIVE CHEF: An­drea Way Grandville is the braaimas­ter at Joe's.

GOOD WOOD: Grandville uses dif­fer­ent types of wood for dif­fer­ent flavours.

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