Boomas BBQ

Barbecue Addict. BBQ Masterclasses. Rubs and Sauces. Corporate Events and Catering, Melbourne-Australia Barbecue, Pizza, FOOD. Helping others learn how to Barbecue

02/01/2025

Initial testing on this rub is good!

Colour, taste, fantastic

And being charcoal based, of course you are going to end up with a dark bark/crust, but this held up really well on such a short cook

Raw then cooked

Once again, tri-tip, find it and try it

Such a versatile, tasty cut of beef

01/01/2025

And we're off for 2025

A little tired after a huge December, but still needed to fire up the grill for Tri-tip this evening

Plus I had to do more testing on this 😜

Colour and flavour are great 😃

If you haven't tried tri-tip, get around it, such a fantastic cut of beef

Great for reverse searing and grilling, take to medium, medium/rare and then slice against the grain

Tacos, burritos, fajitas, skewers, you name it, it can be used

One of my favourite cuts of beef

31/12/2024

What a fun NYE!

Looking forward to a big 2025!!

Feeling fresh as a daisy today

Tequila was good 😊

So were the Sher Wagyu skewers 😜

Check out the waterslide video in the comments hahahahaha

30/12/2024

Geez, my Top 9 posts for 2024 were very Pie heavy

I'll admit, they are really really good pies though 🤣😜

29/12/2024

This will be out next year......which isn't very far away

I've been using it on everything, salsa, bbq, hotdogs, corn chips, dumplings

But what do I call it??

It's a Habanero BBQ Sauce

I've already got my Boomtang BBQ Sauce

And I do have a few ideas of my own, and a cracking name from me mate Jeremy

What do think I should call it???

27/12/2024

Couple of pics from our last catering job of the year

Lucky for me, one of the attendees got the camera out, and also a few lent a hand

Much appreciated!

27/12/2024

Quick lunch today with the latest product I'm working on

A hot bbq sauce, which the feedback has been brilliant already

Diced up cucumber, mango, tomatoes, red onion, little coriander, Mex seasoning, garlic, like juice

Then grilled marinated prawns (in said sauce) cubed and topped the salsa

Eat with corn chips, spot on!!

Really looking forward to a big 2025 with new products and classes 😄😉

26/12/2024

7kg Jacks Creek Wagyu X Scotch

Probably won't do another whole piece like this till next Christmas, but it was well worth it

25/12/2024

Holy Beef Balls!

This whole scotch was brilliant, if I'd do say myself

Nearly 7kgs of Jacks Creek Wagyu X

Smoked low and slow for about 5 hours until a perfect medium/medium rare

Coated the whole piece in a mix of mustard, garlic, heap of my Grazed and Blazed and a little Sheared and Seared

Once it hit 135f I gave it a 45 minute rest, then sliced into steaks for every person

Don't do it like this very often, due to the amount of meat, but it is so good

Soft, moist, flavoursome

Absolutely delicious

Merry Xmas

Now for dessert

Trifle time!!

25/12/2024

Have a Merry Christmas and safe holidays!!

Enjoy the time with family and friends, and eat all the barbecued delights

24/12/2024

Watching "The Santa Clause" with the family tonight and I start dozing off......

As with all movies, the kids, they ask lots of questions, what's that, what's this, what's happening

And I half hear Allira ask "what's that?"

I'm snoring almost, and for some reason I say 3 times "it's a scotch steak" until Courtney says what the hell are you talking about

Hahahahahaha 🍖 🥩

It wasn't a steak, it was a kayak

Must of thought someone was ordering meat for Xmas

23/12/2024

Anyone see this peanut at Kellys Meats today?

If his head wasn't shiny enough, his damn jumper was

What a busy fun day!

One more day of the Christmas rush!!

😁😛😉

22/12/2024

Ham Done, thanks to Kelly's Meats on sourcing a big one for me!

I wasn't going to have much time to get this Ham sorted for Christmas, so I decided late last night to smoke the 10kg pickled pork leg, very low heat, all night, and then finish off glazing it this morning

Will let it cool and slice it all up for Christmas Day

Glaze was a spin on a Negroni, gin, vermouth, orange, lemon, star anise, cloves and loads of sugar

I took the ham to about 125f, before I removed the rind carefully, then scored the fat, and started to glaze every 10-15 minutes, while slowly increasing the smokers temperature

Came out pretty nice looking and fingers crossed, hopefully delicious!! 😋😛😁

21/12/2024

This whopper started off as a 10kg pickled pork leg from Kellys Meats

Gave it a little soak late last night in water, and then she's been slowly smoking all night till this morning

I've just taken it out to remove the rind and have started glazing

The glaze is a simple sugar syrup, Negroni inspired with orange and lemon slices, star anise and cloves

Glaze vid in comments and update as we go

21/12/2024

And that's it!

All catering, classes, events and popups are done for 2024!!

Had a nice little job in Carrum today, which all went very smooth and feedback was amazing, apart from on arrival, knocking the roller door off its rails ...........forgot that the counterweight to Suzie is taller than Yao Ming, whoops........

As soon as I got back and tidied up, we went out for a little Booma's BBQ celebration, with our big crew hahahaha

Pork Cheek ramen, edamame, renkon chips, chicken katsu and bento boxes, and some Asahi

Now to unwind for a day, and then get smashed with Christmas orders at work haha

2025 is the year for growth I hope with Booma's BBQ

Courtney has been able to keep everything under control at home while I do the barbecuing, and still help out which has been much appreciated

But if we continue to do more classes and catering, plus events, I may need to find some helpers :)

Anyway, hope everyone has a great Christmas!!!!!!

Looking forward to a big year 🙂😜😉

20/12/2024

If you haven't smoked a whole slab of rindless pork belly low and slow, do yourself a favour

Smoke it like you would a brisket, take it to about 190-195f, with or without a wrap, and then slice nice and juicy portions of belly

As much as I love pork and crackle, belly like this is amazing!!

20/12/2024

Slicing brisket all day yesterday

20/12/2024

What a day!!

3 jobs, Dandenong, Knoxfield, Warragul (Knoxfield job, our house literally backed onto the carpark for it)

200 plus people

Loads of Brisket, Pulled Pork, Pork Belly, Pulled Lamb and Chicken Wings all from Kelly's Meats (best in the business)

Nothing but positive feedback 🙂

Massive thanks to Courtney for putting up with me as the Boss all day 😆

And huge shoutout to my folks who looked after the kids all day

1 more job tomorrow (flying solo) and we are done for the year

Good times!

20/12/2024

Who needs enemies when you have friends

😂😆 😢 😭

2 jobs done out of 3 today

19/12/2024

It's silly season and almost over......

Big week at work, long long days

And to finish it off tomorrow, on the BBQ Tools

We have 3 jobs to do, late morning, late lunch, evening

Nearly 200 people

8 Briskets
6 Pork Butts
8 Lamb Shoulders
3 slabs of Pork Belly
200 Wings

Hopefully an hour or 2 sleep

Massive thanks to Courtney who organises the family, the house, even the garage

And also gets the 200 wings when some bald idiot forgets them

Then it's just a nice little job on Saturday, and hopefully some rest

17/12/2024

Fiend for a Frankfurt

And Kelly's have these Jalapeno Frankfurts that I've been eyeing off for ages!!

Tonight it was a super fast dinner

Must say, these are really tasty!

16/12/2024

Would you look at this!

Got my Disposable Cutting Boards in at Kelly's Meats, A2 size, food grade coating, and can easily slice a few Briskets on it without it falling apart.

Great for prep work, servicing food and just overall easy cleanup

And then I come home to a tasty af roll that Courtney made for dinner

Roast pumpkin, roast capsicum, provolone, green stuff, relish, prosciutto, salami

Delicious

15/12/2024

Brisket, Pulled Pork, Chicken Wing, Pesto Pasta and Potato Mint Salad, boxes from yesterday's job

14/12/2024

Moist

14/12/2024

Did a nice little job close to home this afternoon

Brisket, Pulled Pork and Wings

Sides of Pesto Pasta and Potato Mint Salad

Feedback was fantastic!

If I do say so myself, Brisket game is getting better and better

It's the little things, resting is a game changer, cooking method has adjusted very slightly, but still using the same rub, my Grazed and Blazed

Kelly's Meats providing the goods, Black Market Briskets, Scottsdale Pork

Good stuff!

13/12/2024

This is why I love barbecuing and teaching barbecue

Also.....have a drink every time I say you know 😉😜

12/12/2024

I remember when I used to barbecue Beef Ribs every single weekend!!

To the point that I got over them a little, not to mention the cost haha

Maybe I need to do some soon 😉

11/12/2024

The Art of Barbecue: Time, Temp, and Tenderness

Barbecue isn’t an exact science; it’s a process that requires patience, attention, and experience. While people often ask about cooking time and internal temperature, the real key to great barbecue lies in understanding the process, knowing when and what to do, and ultimately understanding texture and tenderness.

Time and Temperature: Guidelines, Not Rules

Time: Cooking time varies widely depending on factors like pit temperature, the type of pit, the cut and size of the meat, and even the end result you’re aiming for (pulled, sliced, etc.). Two seemingly identical cuts may cook at completely different rates.

Temperature: While internal temperatures provide a general guideline, they are not the ultimate determinant of doneness. Instead, focus on how the meat feels.

Low-and-slow cooking (e.g., 225°F–275°F) typically yields consistent results, but higher temperatures can also work if managed carefully.

For steaks, internal temperature is key for doneness preferences, while Low and Slow Barbecue, the internal temperature gives you a rough guide;

Rare: 125°F

Medium-rare: 135°F

Medium: 145°F

Medium-well: 150°F

Well-done: 160°F+

Tenderness: The Ultimate Test

The most reliable indicator of doneness is tenderness, not time or temperature.

Use tools like skewers or probes to test: and learn to feel and touch the meat with your hands

Does it feel like a hot knife going through butter?

Is there any resistance when poking with a skewer?

For cuts like brisket, ribs, and pulled meats, the goal is to achieve a texture where the meat yields effortlessly. Overcooked barbecue will fall apart; undercooked meat will feel tight and dry.

Other Factors to Consider

1. Wrapping (or Not):

Wrapping in foil or butcher paper can speed up cooking, help push through a stall, or preserve moisture.

The decision to wrap is often based on the color of the bark and whether it has set, not a specific temperature.

"Boating" (using a foil pan) can strike a balance, protecting the meat while preserving the bark.

2. Fire Control:

A clean, well-managed fire is crucial. Avoid heavy smoke; aim for a thin, blue smoke for the best flavor.

Understanding your pit—its hot spots, airflow, and temperature stability—is essential.

3. Meat Quality:

Start with good meat. Factors like marbling, size, and shape play a big role in the final product.

Tips for Success

Practice and patience are your best tools. Each cook is a learning experience. (I'm still learning ever cook!)

Forget rigid recipes or methods. Observe how the meat behaves—its texture, color, and feel—and adjust as needed.

Barbecue is as much about the process as the result.

Enjoy the ritual, from tending the fire to savoring the meal.

In the end, barbecue is about simplicity: meat, fire, and a bit of patience. Perfecting your craft takes time, but the rewards are well worth the effort.

Happy barbecuing!

11/12/2024

Long day today, but loads of fun

So tonight it was a quick dinner for myself, kids had eaten and ready for bed, Courtney had it all under control 😃

Scallops, Calamari, Fries, my burger sauce

And a nightcap

10/12/2024

Here’s a little info on understating texture and tenderness

We will use brisket as an example

When cooking beef, the internal temperature determines its doneness and texture. For example:

Rare beef is cooked to about 52°C (125°F), where the muscle fibers remain soft, and the meat retains a lot of moisture, resulting in a tender and juicy texture.

Well-done beef is cooked to around 70°C (160°F). At this temperature, the muscle fibers have tightened, much of the moisture has evaporated, and the meat becomes firm and less juicy.

Now, let’s talk about brisket.

Brisket is a tough cut of beef that comes from the lower chest area of the cow. It has a lot of connective tissue (primarily collagen) and fat. To make it tender and flavorful, brisket needs to be cooked much longer than a steak—reaching an internal temperature of about 95°C (203°F). This is far beyond well-done on the usual temperature scale.

However, simply cooking the brisket to this higher temperature isn't enough. The key lies in what happens during this process:

1. Collagen breakdown: At higher temperatures, the tough connective tissue (collagen) in the brisket starts to break down into gelatin, which gives the meat a soft, juicy texture.

2. Fat rendering: The fat within the brisket begins to melt and infuse the meat, adding flavor and moisture.

If the brisket is taken off the heat before these processes are complete, even though it’s past "well-done," the result won’t be tender or juicy. The muscle fibers will still be tight, the connective tissues won’t have fully broken down, and the fat won’t have rendered properly. This leaves the brisket tight, dry, and tough—the exact opposite of the soft, supple texture you’re aiming for.

So, while cooking brisket to such a high temperature might seem counterintuitive compared to a steak, it’s absolutely necessary. The extended cooking time allows the meat to move past the "dry and tough" stage into the realm of tender, flavorful perfection.

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Videos

Have a Merry Christmas and safe holidays!! Enjoy the time with family and friends, and eat all the barbecued delights

If you haven't smoked a whole slab of rindless pork belly low and slow, do yourself a favour Smoke it like you would a brisket, take it to about 190-195f, with or without a wrap, and then slice nice and juicy portions of belly As much as I love pork and crackle, belly like this is amazing!!

Slicing brisket all day yesterday

Moist

Did a nice little job close to home this afternoon Brisket, Pulled Pork and Wings Sides of Pesto Pasta and Potato Mint Salad Feedback was fantastic! If I do say so myself, Brisket game is getting better and better It's the little things, resting is a game changer, cooking method has adjusted very slightly, but still using the same rub, my Grazed and Blazed Kelly's Meats providing the goods, Black Market Briskets, Scottsdale Pork Good stuff!

This is why I love barbecuing and teaching barbecue Also.....have a drink every time I say you know 😉😜

Sometime in the middle of the night Suzie pumps out Barbecue really fast, and no matter how many times I cook on her, I'm still amazed at how fast she works. Must be a combo of cook chamber size and airflow 🤔 The charcoal baskets I got NaylzFabrication to make give me about 3-4 hours of good heat, and I usually just add a stick or 2 on top of the charcoal This was 8 X 8kg Briskets, and 10 X 4kg Pork Shoulders, loads of space still You may notice a couple of probes, I don't always run these, but when doing overnight cooks, and if I'm trying to get an hour or 2 of sleep (this cook I got next to no sleep) they help, or at least wake me up when something is getting close to being done

Going to be a busy night 😴 🔥 🚒

Double Trouble!! Pork Belly with Crackle getting nice and crispy in the ceramic bbq tonight These are gonna be good!!

Music to my ears

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