Chrissy’s Cuts Sausages
The only woman to ever place in the prestigious Sausage King competition, Chrissy Flanagan is a force to be reckoned with in the sausagefest of gourmet sausage making. The ex-vegetarian’s sausages are gluten free, filler free, and made only from ethically sourced, free range meats.
Boomtown Barbecue
Serving up slow cooked barbecued meats straight from a trailer mounted smoker, this American-style cookery is aiming to please meat lovers everywhere. Praised not just for their meat, but their selection of sides, these Melburnians know how to smoke.
Rangers Texas BBQ
After a trip to Texas sparked their love for low and slow style meats, the folks at Rangers Texas BBQ brought that passion back home to Sydney. After being named the headline stall at Meatstock Sydney 2016, they’re back and better than ever with their custom made Gator Pit.
Red Gum BBQ
Time and devotion, these are the two key factors that Red Gum BBQ attribute to fine, barbecued meat. Using native Australian hardwoods to smoke their fares for 12-16 hours at a time sets these Mornington Peninsula natives apart from their peers – that and their homemade BBQ sauces.
Burgers By Josh
BBJ’s, as the fans affectionately know Burgers By Josh, is the passion project of formally trained chef Josh Arthurs, who spent ten years working in some of Sydney’s best restaurants before turning his attention to burgers. His signature is his patties, made from his own blend of Wagyu, ground daily to his exact specifications.
Big Smoke BBQ
From pulled pork and pulled beef burgers, to short ribs and wings, and macaroni cheese, Big Smoke BBQ know how to do meat right. They’ll be serving up the best of their huge meat platters for the Melbourne crowds.
Smokin’ Grill Barbecue
These east coast barbecue specialists boast Australia’s largest off-set smoker, custom built for the meat makers. Sink your teeth into their beef short ribs, pulled pork or Angus brisket burgers, all with a fresh Aussie twist.
Jack The Ribber
Paul Reitmier of Silver Creek Smokers has over ten years experience perfecting the art of Texan barbeque. Operating under the guise of Jack The Ribber, their fares are cooked mostly over a combination of ironbark and seasoned fruit woods, bringing Aussie flavour to the American style.
Parrilla Argenchino BBQ
Look no further for the authentic taste of South America. Using only the best ingredients and traditional cooking techniques, the mobile cooking service serves up Argentinean style fresh meats, seafood and vegetables.
Limp Brisket
He says, she says these 12-hour slow cooked meats with mouth watering cook sides are the shit. Using locally sourced, grass fed beef from Cape Grim, Limp Brisket serve up the true ‘cue experience.
Burn City Smokers
Dedicated to representing the produce, culture and people of Melbourne, Burn City Smokers serve their fares with love for the city in which they reside. Treating their food as art, the meticulous dedication of Steve Kimonides and Raphael Guthrie makes for a truly sensory, meaty experience.
Fancy Hank’s
Labelling themselves as “all smoke, no mirrors” the sassy minds behind Fancy Hank’s are one of Melbourne’s most popular barbecue destinations. They boast a huge selection of house made and bottled sauces to compliment all your meaty desires.
The Real Jerk
For nearly two decades, The Real Jerk have pushed the boundaries of Caribbean cuisine, fusing unique flavours and influences into their traditionally rooted dishes. Using recipes passed down between generations, and spices imported from Jamaica it’s easy to see why they’re mainstays on the Melbourne food scene.
Six String Brewing Company
By the time you’ve got through all this saucy, salty meat, you’re going to need something to wash it all down. That’s where the Central Coast’s first homegrown craft brewery comes in. The full bodied flavour can be attributed to the unpasteurised, unfiltered, preservative free brews, so you know you’re drinking the good stuff.
Live Music
What is consuming a near toxic dose of animal flesh without great music to chew on while you’re at it? The Meatstock lineup is a deliciously rich pairing to the culinary experience, showcasing the best of the local fares. Melbourne rock outfit The Delta Riggs headline a mammoth list of exceptional artists. Also on the lineup is the insanely talented Davidson Brothers, folk rock troubadour Skyscraper Stan, and the loudest blues outfit in town The Fumes. To put the cherry on your meat sundae, there will be further music from the likes of the fierce four-piece The Tommyhawks, one man funk machine Dusty Boots, the massive soul, jazz, hip hop and funk purveyors Bullhorn and indie grunge rockers, Royal Chant. With even more to be announced, the forecast is for one tasty spread of tunes.
Special Events
Competition is fierce in the wild world of meat, and alongside the delights to consume, Meatstock is packed with events to prove the champions of the land. The best of Melbourne’s barbecue brethren battle it out for supremacy in the Melbourne Barbecue Wars. Ten barbecue heroes will attempt to out-smoke one another, with contestants including Badass Barbecue, Sons of Hickory, Pit’s Perfect, Full Metal Kettle, Secondhand Smoke Barbecue, Doc Yarrum Barbecue Team, Grilla Warfare, Booma’s BBQ – King of the Grill, Southern Boys Barbecue and Aussie Big Boy BBQ. Seeing as spicy BBQ and spicy style go hand-in-hand, the Cutthroat Barber Wars will test the razor sharp prowess of beard and hair trimmers from across the state. Then to cap off everything on the competition side, the Melbourne Butcher Wars will see the best of the butchers carve it up to the delight of the crowd and judges alike. Who will make the final cut? You’ll have to nip on down to find out for yourself.
