Products

A gluten-free Louisiana-style rub for gumbo, jambalaya, blackened fish and prawns. Garlic, herbs and paprika with a chilli kick that builds. New Orleans in a shaker.

A Texas-made game and lamb rub for venison, lamb and pork. Hickory smoke, honey and a tangy vinegar edge, zero chilli. Tames gaminess, nails the Sunday roast.

A zesty Texas seasoning for tacos, fajitas, wings and oysters. Real lime tang over earthy chilli, mild-to-medium heat. Sunshine in a shaker, ripper on margarita rims.

Turns plain butter into a herby, garlicky compound butter in seconds. Bold herbs, tangy citrus, a gentle warmth. Melt it over steak, seafood, corn and garlic bread.

Silicone-grip BBQ gloves rated to 760°C for hot grates, lids and briskets. Flame resistant, non-slip and machine washable. Stop collecting burn stories.

Turns plain butter into a sweet-heat compound butter in seconds. Honey, warm smoke and a spicy kick. Made for fried chicken and cornbread, lethal on wings and ribs.

An Aussie-made umami rub, exclusive to Australia and inspired by that iconic dark spread. Malty, salty-savoury, zero heat. Killer on lamb roasts, brisket and eggs.

A Texas-made, gluten-free chicken and turkey rub. Garden herbs and a bright lemony lift, no heat. A total power move for roast chooks, thighs and crispy roast spuds.

Jess Pryles' hardback cookbook: 288 pages, 100+ recipes by cut. Choose, prep, cook and store beef, pork, lamb and chicken. The butcher's counter, decoded.

A Texas-made all-purpose BBQ rub for pork, chicken, beef and wings. Garlic, coarse pepper and paprika with a whisper of chilli. Competition BBQ's best-kept secret.

A Texas-born BBQ sauce for pork, ribs, brisket and burgers. Earthy ancho chilli, dark molasses, tangy vinegar and smoke. Glaze it, dip it, slather the whole plate.

A Texas-made steak seasoning: coarse black pepper, chunky garlic, smoked paprika and Worcestershire. No chilli, all crust. Steakhouse flavour at home, every time.

A Texas-made sweet BBQ rub for pork butts, ribs and chicken. Brown sugar, paprika, garlic and a subtle mustard tang, no heat. Caramelises into a sticky, glossy bark.

A Texas-made taco and fajita seasoning for beef, chicken and nachos. Dark chillies, cumin and garlic, mild-to-medium warmth. Instant Texas, every taco night.

A gluten-free, keto-friendly seasoning salt with real jalapeño. Clean savoury salt, then a proper green-chilli kick. Steak, eggs, chips: seasons and spices in one hit.

Pink Lady apples smoked over apple wood, built into a sweet, smoky and savoury BBQ sauce. Big GC's collab with Heavenly Hell, made for ribs, pulled pork and chips. No heat, all hook.

Award-winning all-purpose rub for beef, chicken and pork. Garlicky, peppery and balanced, with no heat at all. The shaker that quietly runs the whole kitchen.

All-purpose BBQ rub for ribs, brisket, chicken and chops, low-and-slow or hot-and-fast. Brown sugar and paprika over savoury garlic, zero chilli. Lands right every time.

Sweet beef rub for brisket, short ribs and steak. Brown-sugar sweetness over pepper and garlic, no heat. Built to caramelise a dark bark, not sugar-coat the beef.

The Bad-Ass Beef Rub, built for brisket, beef ribs and a hard sear. Savoury garlic and a solid hit of pepper, no heat. Serious bark that has people asking your secret.