Boomas BBQ, Pyalong (2026)

21/07/2026

Let's play a game 🎯

Just about to load up the fridge with a heap of Briskets

24 of them to be exact, 12 of them are Wagyu 6/7 mbs and the other 12 are 8/9mbs

What's the total weight?

You get 1 guess, and the closest guess is gonna win a Masterclass ticket (if local) otherwise it will be a rub/sauce pack

What you think?

20/07/2026

Alright, here is our next event at Loaded Barrel Distillery in Rowville

Saturday August 22nd, 6pm session with a new menu on offer

BBQ Box for one person, which includes:
- Bacon Jam Cheeseburger
- Brisket
- 2 Chicken Wings
- 2 Small Sides
- Pickles
- Boomtang BBQ Sauce
- One drink from the bar

Get your tickets now! These 6pm sessions always sell out!

Can't wait to see you there 😁

19/07/2026

I've said this for ages......but there is a real art to wrapping a Burrito

I've lost count of how many burritos have popped, split, unravelled, or been thrown into the chopping board after another failed attempt

But tonight I think I may have figured it out......maybe

I nailed it on the first try, but then my pan wasn't hot enough to seal the edge, so all the sloppiness made the tortilla come apart

So I dumped it onto a fresh tortilla and into the pan to seal, and bingo

Let's see how the next Burrito goes

This was Crispy Crackled Pork Belly, with Guacamole, Salsa and Rice

18/07/2026

Today's BBQ Masterclass was real fun, and I even had a big fat fire which always makes for a good time, only lost half an eyebrow 😅😆

Loads of great questions, good banter and tasty BBQ

Kaydan helped also today, and only managed to burn 1 finger 🤞 😂 made the day a heap easier

Hope everyone had a enjoyable day and learnt a thing or 2

Next class is now in August, with handful of spots still remaining

17/07/2026

Had a nice local job today for a company's Friday lunch

And guess who helped out 😜😜

Courtney, the Original helper 😂

She was pumped to be back on the tools 🔥

Brisket, Pork, Chicken Wings
Pasta and Potato Salad

Nice way to finish the week

Just got my Masterclass tomorrow

17/07/2026

3 Wagyu briskets, ranging from 6.5 to 8 kgs

Now with Wagyu, I don't trim as hard as I would with Angus

This is due to the fat being a little easier to render, and in most cases, they don't have as much thick hard fat

So I give them a quick shape, removing any thin, lean sections, tidy up the fat between the 2 muscles (point/flat) and depending on the bbq I am using, leave a little fat on the underside

One of the main things I do when trimming, if the point fin is left on, I remove this (unless I'm doing pastrami) for a much more even airflow, which helps with the cook, but also gives me nice uniform slices when serving

16/07/2026

Each cow has 2 briskets

A left brisket and a right brisket

They come from the breast or lower chest of the cow

In a perfect world, every Brisket would be identical

But we know they come in all shapes and sizes

Small, big, lean, fatty, wide, thick, or absolute perfect

And then the process in which they get removed at an abattoir or butcher, can throw another spanner in the works

Picking a brisket, can be tricky, and you never know exactly what you are getting until you slice into that cryovacced bag

Here are 3 Wagyu briskets. Which would you pick??

14/07/2026

14 years ago.......

My first ever Brisket

On a custom made Silver Creek Smoker

Cape Grim Brisket, that I drove back out to see Paul (of Silver Creek Smokers) to pick up from him

Guessing it was about a 5kg raw to begin, next to no trim, and looks like a typical "bbq rub" I mixed up with lots of brown sugar

Took pictures of it cooked, upside down hahaha

And then sliced it with a tiny ceramic Kyocera Knife

Hahaha good times

All start somewhere

Show us your first cook!

13/07/2026

Pork Belly, barbecued at all of my Masterclasses

High heat to form the crackle, then cooked till the fat is nicely rendered, resulting in a super juicy, delicious bite of pork

I take my pork belly to a much higher internal temp than what most would recommend, as I like to make sure that the fat hidden beneath that golden crackle is rendered well, meaning that each bite will have a clean snap of the crackle, and not a tough and chewy bite of the fat below it

11/07/2026

375 Pastrami Rolls done and dusted at Kelly's Meats today

I even got to have 1 for myself 😅

Love to hear your thoughts, if it was a first time for the Pastrami, I hope you enjoyed it

IMO I like it more than standard smoked brisket

Indi smashed out all the rolls while I took orders and sliced

Keep your eyes peeled for the next pop-up, and turn on the notifications so you don't miss out

Cheers!

10/07/2026

The Pastrami is glistening this morning!

We will be serving Pastrami Rolls at Kelly's Meats in Tooradin today from 11am till 2pm unless sold out

15 bucks a roll

Get on down!

10/07/2026

Suzie has had a busy day!

Lunch time job for 60 people, with Smoked Cheeseburgers, Pulled Lamb and Chicken Wings

And now she's loaded with Brisket, in my own mix of Pastrami Seasoning

Indi lending a hand for both the catering and then the prep for the pastrami cook

These Briskets (are HUGE) have been pickled (brined) and are going to be sliced up tomorrow at Kelly's Meats in Tooradin, with a simple cabbage slaw, cheese and pickles, 11am till 2pm (unless sold out) 15 bucks gets you 1 Pastrami Roll

Hope to you there!!

06/07/2026

So it looks like we'll be back at Kelly's Meats this Saturday, July 11th, 11am till 2pm

This time round we will be serving up our Pastrami Rolls

If you haven't had Pastrami, or know what it is, basically it is a pickled/brined slab of Beef Brisket (that we smoke for our Brisket Rolls) but with a unique mix of herbs and spices, plus all that sweet fresh flavor of the brine

I actually prefer it over normal brisket, as it isn't as rich, and the subtle flavour of it, means you don't get the meat sweats as fast

Anyway, that's the plan for now

Hope to see you there!

05/07/2026

We are back, after 4 days in Echuca

Little getaway the Mrs planned for the school holidays

Haven't been up this way for ages!

Paddle boats, horse carriages, bike riding and then a trip to the new miniature train track in Harcourt (on the way home) and The Great Aussie Beer Shed which was full of real interesting memorabilia

It was pretty nice to not cook breakfast, lunch or dinner for 4 days

And while the majority of the food was ok, I actually had 2 real standouts

Possibly the greatest breakfast and coffee I have ever had at a place called the The Black Pudding

Crab Omelette, was absolutely amazing!! I didn't take any pics of food but Courtney got a happy snap while we were there

And then I decided to order a steak while out (which I never would do) at 1895 The Royal. It was a 400gm Scotch Steak, Beef and Reef, cooked medium rare, which they nailed and overall was very good

Anyways, now it's time to get back ready for work and organize the next pop-up 😊

03/07/2026

We just made a new special sausage this week at Kelly's Meats

And I must say, it's very tasty!

Garlic Prawn Sausage

Pork based, loads of garlic and prawns, butter and parsley, all encased in a natural skin

These things are brilliant!

Get em now!!

02/07/2026

Couple more pics from my last BBQ Masterclass

This one happened to be an all Ladies BBQ Masterclass, which turned out to be a super engaging class and loads of fun

Lots of brilliant questions and all eager to work on building that BBQ knowledge

Next BBQ Masterclass dates are live and filling

July - filled
August 22nd - filling
October 10th - filling

Head to my site to book your spot

7 different bbq cuts cooked over 6 different bbq/smokers

Classes are hosted at BBQ Spit Rotisseries in Seaford on a Saturday usually

28/06/2026

Who loves Lamb Ribs?

Of all the ribs, pork, beef or lamb (ain't counting Chicken Ribs) I probably enjoy Lamb Ribs the most

Next to no trimming, leave all the tasty fat on top. No membrane removal. Quick season with my Sheared and Seared, then smoked for about 2.5-3 hrs

Delicious!

28/06/2026

Yesterday I hosted a Ladies BBQ Masterclass at BBQ Spit Rotisseries in Seaford

Indi also lent a hand for the day, and the class was super smooth (the cleanup was so easy haha) might see her a few more classes 😉

A very engaging class (heaps of great questions) and it was great to see so many ladies interested in learning a thing or 2 about real BBQ

I grabbed not a single pic (stole these) but I may do more Ladies Classes at some stage, if keen let me know

Cheers!

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

Boomas BBQ

21/07/2026

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