Low and slow BBQ Festival, a first for Ipswich

IF you can smell delicious smoked meat this weekend, it’s all thanks to the Booval BBQ Festival.
23 May 2019
Discover Ipswich, Staff Writer

In a first for Ipswich the Booval BBQ festival has drawn competitors from all over the state, let’s hope this delicious festival becomes a regular event.

While there’s a competitive element with 27 teams participating in a cook off for their share of $5000, there’s also some seriously great reasons to get down there and check out all the action.

Delicious meat


Not only can you smell and see some of the state’s best BBQ competitors showing their low and slow skills but you can taste pork, beef brisket, sausage and burnt pork belly on the day.  Big Boys BBQ will be cooking overnight with the teams and serving up deliciousness on the day.

Free kids entertainment

Take the kids along and they can enjoy a free jumping castle all day.

Then challenge them with free mechanical bull rides and face painting from noon-3pm.

Something for the adults

BBQ meat

The Racehorse Hotel is hosting the event so there will be plenty of drinks available, meaning you can enjoy a cold beer with your BBQ. 

There will be live music on the day too and mini-master classes for those who want some tips on how to create their own low and slow cooking.

BBQ shopping

BBQ Accessories

There will be stalls selling all manner of BBQ accessories including spices to flavour your own delicious cook ups, wood chips, charcoal and more.

Cheap day out

It’s only a gold coin donation to get into the event, held at the Racehorse Hotel on Saturday May 25 from 9am-5pm.

The entry fee will also be donated to breast cancer awareness.

For more information see The Racehorse Hotel’s event page on Facebook.

Discover Ipswich Staff Writer
Rocky the Rock Wallaby is a Sagittarius who lives at the Ipswich Nature Centre and often contributes to Discover Ipswich in his spare time. When he's not busy showing tourists around, blogging or hanging out with his cute and fluffy mates at the Nature Centre, he likes to hit the gym for a leg session, graze on quinoa salad and ponder the possibilities of the universe.

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