Products

Cowboy butter seasoning for steak, beef and chicken. Garlic, herbs and rich buttery savouriness with no heat. Your midweek steak tastes basted without the pan work.

Jalapeño mustard sauce for pulled pork, hot dogs, pretzels and chicken. Tangy golden mustard with a medium green-chilli tingle. Carolina gold energy for your table.

Competition BBQ glaze for ribs, pork and wings. Sweet cherry and a boozy orange-liqueur lift over a mild chipotle warmth. The glossy, candied rack that wins ribbons.

Apricot, cherry and spiced rum glaze built for a bone-in ham, gammon or pork. Jammy, boozy and festive, no chilli heat. The lacquered centrepiece everyone fights over.

Currumbin hot chicken rub and fried-chicken seasoning for wings, thighs and chips. Smoky and garlicky with a proper building kick. A chook should never be boring.

All-purpose rub packed with garlic, butter and mushroom for beef, chicken and pork. Umami-rich with only a gentle warmth. Fair warning: this shaker empties fast.

Buttery chicken seasoning and finishing dust from a Heavenly Hell x Big Red Brand collab. Savoury, garlicky, zero chilli. Rub before, dust after, and it hits twice.

Habanero margarita hot sauce for fish tacos, prawns and chicken. Sharp lime and margarita tang, then bright habanero heat that builds hot. A fiesta that bites back.

Beef rub and finishing dust from a Pitmaster Series collab, made for brisket and beef ribs. Savoury and peppery, zero chilli. Bake it into the bark, then dust the slices.

Smoky chipotle and maple ketchup for burgers, chips, hot dogs and eggs. Rich tomato, rounded sweetness and a soft, medium smoky warmth. Plain ketchup gets benched.

Caribbean spiced rum hot sauce for jerk chicken, pork and prawns. Allspice, tropical chilli and boozy rum with a hot, rolling glow. Island heat you can still pour freely.

Cranberry and caramelised Pink Lady apple glaze for ham, pork, chicken and turkey. Tart, then sweet, with no heat. A ruby-red lacquer that steals the festive table.

Smoked honey, tamarind and chipotle glaze for pork, ribs and ham. Sticky-sweet, a tangy edge, mild chipotle warmth. The one you brush on in the home stretch.

Fig, port and maple glaze made to flatter lamb racks, legs, chops and cutlets. Jammy, boozy and rich, sweet rather than spicy. Turns a Sunday lamb into an occasion.

Award-winning Cajun rub for prawns, seafood boils and chicken. Paprika, garlic and cayenne with a medium heat that hums, not sears. Bayou funk, shaken onto the tray.

Espresso beef rub loaded with bone broth for brisket, steak and big cuts. Dark, roasty coffee and cracked pepper with only mild warmth. Sets a bark that's near-black.

Pure Carolina Reaper hot sauce from Currumbin-grown chillies, for wings, chilli and tacos by the drop. A flash of fruit, then extreme heat. Ends the chilli challenge.

Jalapeño pineapple salsa verde hot sauce from Currumbin-grown chillies, for tacos, chicken, fish and eggs. Grassy jalapeño, medium heat, sweet pineapple. Pour heavy.

Award-winning habanero and cayenne Louisiana pepper sauce for chicken, tacos, eggs and pizza. Tangy and fruity at a comfortable medium. Your new everyday table sauce.

Guava, strawberry liqueur and 7 Pot Pink hot sauce for tacos, chicken, pork and cheese. Lush tropical fruit, then a proper hot kick that climbs. Pretty, not polite.