BBQ Spit Rotisseries at Meatstock Melbourne 2019
Meatstock Melbourne 2019
BBQ Spit Rotisseries wanted to share the events of Meatstock Melbourne for those who could not make it last weekend...and to everyone who visited our team a massive thank you!
Meatstock was jam-packed with BBQ, live music, demonstrations and much more.
Over the weekend, a competition was run and the lucky winner of a new Flaming Coals Cyprus Spit was Stephen, who will no doubt enjoy years of cooking over charcoal.
Resident Flaming Coals Pitmaster Cameron Davidson demonstrated the Cyprus Spit on the main stage at Meatstock and cooked up for visitors to the Flaming Coals stand on our Offset Smoker. This included smoking brisket, pork ribs and chicken wings seasoned in Kosmos Q salt & vinegar wing dust. Flaming Coals rubs also proved to be a crowd favourite.
At BBQ Spit Rotisseries we are always looking for new flavours to bring to the local BBQ community and this year's Meatstock saw a strong presence from USA brands like Slap Ya Mama sauces, McClure's pickles and Lillie's Q sauces - check these out in-store in Melbourne and Sydney or online.
There was also plenty of hot competition during the Melbourne Barbecue Wars over the weekend!
Melbourne Barbecue Wars (sanctioned by the Australasian BBQ Alliance) saw Flaming Coals sponsored teams Moist BBQ, Happy Grillmore and Full Boar achieve excellent results considering the calibre of competition - including international teams from the USA and New Zealand.
Moist BBQ claimed 24th position overall and won a 3rd place trophy in the Chicken category.
The Happy Grillmore and Full Boar teams finished 27th and 45th overall respectively and had numerous great category results.
B & B Charcoal sponsored team Butterbeard BBQ achieved 11th overall with a 10th place in Lamb, 7th in Brisket and 11th in the Pork Ribs category.
For full competition team results please check them out here.
What's Up Next?
Next stop for the team is Meatstock Sydney on Saturday 4th & Sunday 5th May at the Showgrounds (Olympic Park).
By: Rob Shackles