Boomas BBQ

With May and June Masterclasses done at the new venue, we have now listed August and October dates

July is already sold out

I may........possibly sneak in a September date, but I've got a bit on during that month so will wait and see

My classes are all cooked Live (apart from some of the Brisket) utilizing 6 different types of BBQ/Smokers

Head to my site to book your ticket 🎫🎟️ 🔥

Been moving quite a few of my Pork Belly Racks recently, so I thought I'd share a little info again

Pork Belly & Crackle Basics

Great roast pork belly and proper crackle comes down to two things: prep and heat.

The basic principles stay the same every time.

First, I like to air-dry the pork belly uncovered in the fridge for a few days. The drier the skin, the better chance you have of getting that golden, crispy crackle.

Before cooking, I jaccard the skin, score it and salt it. How much salt I use depends on how I’ve dried the pork, but the goal is always the same — dry skin and plenty of surface area for the crackle to form.

As the BBQ is heating up, I set up the drip tray and Pork Belly Rack. Once the BBQ is up to temperature, I carefully place the pork upright in the rack and let the high heat do its thing.

For the crackle stage, I’m running around 425–450°F. High heat is a must.

As the crackle starts to form, I check it every now and then. Once it has fully formed and I’m happy with the colour, I lower the BBQ down to around 350–400°F to finish cooking the pork belly through.

I’m usually looking for an internal temperature around 185–195°F. That gives the fat enough time to properly render, leaving you with pork belly that is soft, rich and melt-in-your-mouth — with proper crackle on top.

I'll put the link in comments for the racks 😁

If you weren't aware, I do have my own range of Rubs/Seasonings and Sauces

A lot of you, especially new followers, may have only eaten my BBQ, but everything we cook is seasoned with my own products

I've got the following (all available from Kelly's, Meats, or my online store, Stagg and Co, and many other retailers)

Clucked and Plucked - Chicken Seasoning, used on all my wings

Grazed and Blazed -Beef Seasoning, used on my briskets and burgers

Sheared and Seared - Lamb Seasoning, used on my Pulled Lamb

Swine and Dine - Pork Seasoning, used on my Pulled Pork

And my Fiesta and Siesta -Mexican Seasoning

Then there is

Burger Sauce - my Cheeseburgers and Brisket Rolls use this

Boomtang BBQ Sauce - used on my Pulled Pork and in my salsa

Boomanero BBQ Sauce - like Boomtang but with a habanero kick

So if you haven't tried them yourself, get around. It

After our last few events, and then our family venturing out to some markets and eating a few things here and there

I don't know........but it really seems to me that the Market/Food Truck scene has really changed

Now I know that we haven't done markets yet, but, the organization, and speed of service these days ain't great

Or maybe......we've just found a system that seems to work

I'll be the first to admit, I make mistakes sometimes, and our customers are brilliant at helping me when I do hahahaha

Also my helpers are fantastic at keeping everything in line, and let's be honest, they do most the work

But I think what we do, and also have found, something quite unique and special with our food

So, what do we do next? I'm thinking we might bring back Pastrami Rolls?

Brined Brisket with a special blend of herbs and spices, smoked until a crusty bark, then sliced and served with a simple slaw, cheese and dressing

And thinking out loud......do we try a market? Or stick to what we know?? More popups, or more footy clubs? I don't know, tell me your thoughts

Big thanks to everyone who came along to Kelly's Meats today and wished me a Happy Birthday and grabbed a Brisket Roll

Much appreciated

Tonnes of fun

Thanks to the gifts also 💕😁

The morning started with the young fellas basketball, and then it was off to pickup Indi, whose family had balloons, coffee, a toasted sandwich and a tray of cupcakes for the day (was not expecting all that hahaha) Thanks for everything

Now, the Brisket Part, roughly 350 Brisket Rolls were dished up in 2 hours, with myself taking orders and slicing, while Indi did the rest, not too shabby at all

Thanks again to everyone! Follow the page and turn on those notifications to see when we are back next

Cheers!

I grabbed no pics today, so thanks to the people that did, share away

Heeeeeey all 👋 Indi here!
It’s Booma’s Birthday today so for the first 40 people to come down a grab a Brisket Roll & sing him Happy Birthday I will give u one of our home made cupcakes! 🧁🎉

So come down and see us at Kelly’s Meats to wish the old man Happy Birthday!!!
11am-2pm (unless sold out)

Alright

After a long time thinking about what to do this weekend.......I've finally made a decision (it was a little tricky, it's my Birthday 🎈 🎂)

It's going to be Brisket Rolls, this Saturday, June 20th at Kelly's Meats in Tooradin

11am to 2pm unless sold out

Now at the moment, it may be a little cold and wet, but we'll be slinging Brisket Rolls no matter what

So you'll find us at the front of the shop, get in early 😁😉

Woke up to the sun shining on a frosty morning

Walk outside and realize I still had to unload Suzie, Velma and then do all the dishes

Perfect Sunday 😁

Another lovely (pi***ng down) evening at Loaded Barrel Distillery

Full house, with the drinks flowing, live music and BBQ goodies for all

Due to the weather we ran it a little differently, but actually made it super smooth

Brisket, Pulled Lamb, Smoked Wings, pasta and potato salad

Good times!

Thanks for the help Kaydan 💪