Win the Chance to Eat and Judge 30 Courses of Barbecue at Melbourne's Meatstock Festival
Perhaps your only chance to eat this much barbecue meat for free.
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Meatstock Festival is setting up its smoky self in the Melbourne Showgrounds on the weekend of April 22 and 23, and if you're the sort of person who likes to eat meat until you start shaking with the meat sweats and can (m)eat no more, then we have an opportunity very relevant to your interests.
Enter your details into the box below and you'll not only go into the draw to win two VIP passes to the festival, you'll also win the chance to become a fully-certified barbecue judge. Over the Meatstock weekend, you'll participate in a barbecue-tasting training course and sit at a judging table to taste test 30 courses of the finest barbecue Melbourne has to offer.
If you're going to go to one barbecue festival this year, make it Meatstock. Not just your regular food festival, Meatstock has a music lineup that includes The Delta Riggs, The Davidson Brothers, The Tomahawks and Bullhorn. Sure, there'll be less music than there is at Woodstock, but there will be 200% more tasty meat-related foods. The food stars of the show are Jack The Ribber (smoky, slow-cooked goodness), and The Real Jerk (Caribbean street food). Try both, or all of the 13 food stalls and then fall into a sweaty, cholesterol-heavy heap — don't say we didn't warn you.
There's more to see once you walk that off, like a live demonstration from The Sausage Queen or representatives from your favourite chilli sauces (Melbourne Hot Sauce) and knife brands. Finally, for a little old-fashioned rivalry, the festival will be running both Barber Wars and Butcher Wars, which will basically be a bunch of hopefully unbloodied people running around competing and wielding various knives. What a weekend.
To win the barbecue-tasting prize, you must be available from 8am to 4pm on Sunday April 23 — there are 30 courses of barbecue to taste, it's going to take a while. If you don't win, tickets are $35 per day or $55 for the whole weekend.
Published on April 18, 2017 by Kat Hayes