Recent social media posts
26/06/2026
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 🎫🎟️ 🔥
25/06/2026
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 😁
23/06/2026
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
21/06/2026
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
20/06/2026
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
20/06/2026
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)
19/06/2026
Briskets are humming along for tomorrow's pop-up at Kelly's Meats
We will be serving our super popular Brisket Rolls from 11am to 2pm (unless sold out)
Get in early to avoid missing out
See you there!
15/06/2026
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 😁😉
14/06/2026
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 😁
13/06/2026
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 💪
Address
Pyalong, VIC
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What people say
Boomas BBQ is a standout destination for barbecue enthusiasts in Melbourne, offering an exceptional experience that combines culinary education with mouthwatering food. Their BBQ Masterclasses are perfect for anyone looking to elevate their grilling skills, whether you're a novice or an experienced cook.
The passion for barbecue shines through in every aspect of Boomas BBQ, from their expertly crafted rubs and sauces to the high-quality meats sourced from Kelly's Meats, renowned as the best in the business. The menu features an impressive array of options including brisket, pulled pork, pork belly, pulled lamb, and chicken wings—each dish bursting with flavor and cooked to perfection.
Their commitment to quality extends beyond individual classes; Boomas BBQ also excels in corporate events and catering services. With a track record of serving large groups—like the recent event catering for over 200 people—it's clear that they know how to deliver a memorable dining experience.
The positive feedback from clients speaks volumes about their dedication and skill. Whether you’re attending a masterclass or enjoying catered food at an event, you can expect nothing less than excellence at Boomas BBQ. It's not just about the food; it's about creating good times and lasting memories around the grill!
