Exploring the BBQ blaze that is Moe Cason, beyond the flames of flavour as we approach the first-ever Open Fire Food Festival
Moe Cason, the maestro of live-fire barbecue from Des Moines, Iowa, has blazed a trail in the culinary world, becoming synonymous with bold flavours that only an open flame can evoke.
Known for his ability to turn tough cuts, especially brisket, into succulent masterpieces, Cason’s journey from the Navy to a barbecue luminary has been nothing short of inspiring. And now Abu Dhabi is all set to become the stage for his fiery debut at the inaugural Open Fire Food Festival.
Bringing his Southern charm and unapologetic flavours to the international stage, Cason promises an authentic experience for festivalgoers. Team Yalla caught up with the pitmaster extraordinaire ahead of the festival for an exclusive chat.
You were pursuing your hobby (barbecue) while holding down a full-time job, was there a particular moment when you decided to completely pivot to this field?
I worked a full-time job in the city of Des Moines and had a family at home. It wasn’t easy to juggle this passion of mine while also being a family man. I owe it to my wife for holding it down on the home front while I was able to pursue this craft as it takes countless hours of real-world practice. It finally got to a point in which I was seeing success come from my BBQ journey, so I thought to myself, “If I don’t make the move to pursue this full time then I’ll end up regretting that I didn’t even try.”
What is the most significant difference between live BBQ and TV BBQ events?
The biggest difference between live and TV BBQ events is that there is less room for retakes and although I do enjoy TV events, live BBQ is more authentic to the craft. In a competition, catering, classes, or even just cooking for your community – there aren’t retakes to get the “perfect shot”, you plan and hone your craft so that the final product reflects your hard work.
What is your favourite thing to cook at competitions and why?
My favourite protein to cook at a BBQ competition is beef brisket. I love being able to take a tough cut of meat and transform it into a tender final product. It amazes me that something so moist and flavourful could come from such a tough protein.
The Open Fire Food Festival is bound to attract a diverse audience. How will you tailor your flavours and advice to resonate with international palates while staying true to your Des Moines roots?
I’ve never tailored my cooking style to please a particular audience. Staying true to myself as well as producing a quality product has always been my number one goal. I believe that exceptional flavours and product speak for themselves, regardless of the audience. I bring my southern style BBQ flavours wherever I go while still being Moe Cason at the core.
Beyond food, festivals like OFFF are also about creating a sensory experience. How will you incorporate elements like music, aromas, and presentation to create a holistic experience for festivalgoers?
I’ve held BBQ classes and participated in BBQ festivals across the globe. One of the most important aspects of making sure that festivalgoers have an authentic BBQ experience is the smoke. As I cook and demonstrate, it’s important to have some sort of smoker or grill active to give the audience an immersive experience. With heat it’s always important to hydrate and having what I like to call my “cooking music” on in the background gives an insight into how I cook. With all of that, I bring my BBQ expertise in teaching folks my flavours and techniques to create outstanding BBQ products.
The Open Fire Food Festival takes place on 24 to 25 February Yas Marina. For more information, visit openfirefoodfestival.com
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Image source Open Fire Food Festival
