Most businesses are born out of passion. A love job. A side hustle turned pro. For three mates who used to play footy together for the East Bundaberg Magpies, that’s exactly how they found themselves with a catering business.
It all began a few years ago when Mick was given a smoker for his birthday. It’s safe to say it ignited his passion for low and slow cooking.
“I just started cooking for family and friends at home and as I learnt more I just kept upgrading my smoker and getting better and better,” Mick said.
Mick’s wife Jo said they loved it so much, they started cooking for parties, taking their smoker around on a trailer.
“We decided if we were going to keep going we needed something bigger and easier to transport and that’s when we found our custom-built ‘Smokin’ Joey’,” Jo said.
As more and more people asked them to cook for events and parties, Mick enlisted the help of his Magpie mates, Robbie Elliott and AJ Evans, to create Burnt Magpies in 2019.
“We love the low and slow style cooking because it gives you a chance to be social and enjoy a few beers, without having to be stuck at a barbecue flipping steaks. Plus, it’s delicious,” Mick said.
The boys based the business around the American style of low and slow cooking, but Mick said their offering was starting to take on an Aussie flavour, with the addition of lamb.
Also on the menu is brisket and pork, as well as chicken wings and thighs, bacon-wrapped jalapeño poppers, mac and cheese, potato bake and coleslaw. All meat is locally sourced from Barritt’s Butchery.
Burnt Magpies sell wholesale to motels in the Region and cater onsite for private parties and events.
Find the Burnt Magpies signature White Dipping Sauce here.