Products

Cherry, sundried tomato and Carolina Reaper Louisiana-style sauce for wings, pizza and chilli. Jammy and savoury, then seriously hot. For mates who chase the burn.

Carolina Reaper hot sauce for wings, beef, burgers and tacos. A savoury-sweet red body, then a seriously hot burn that lingers. Spin the cylinder if you reckon you're game.

Award-winning Aussie chicken rub for wings, thighs and the whole roast chook. Garlicky and savoury with a herby lift and zero heat. Makes a plain chook the main event.

Peach and pecan finishing glaze from a Heavenly Hell x Barbecue Mafia collab, for ribs, pork and ham. Jammy peach, toasted pecan, no heat. Makes the grill photogenic.

Herby Creole seasoning for chicken, prawns, fish and veg. Paprika and garlic up front, a mild peppery warmth underneath. A bit of New Orleans swing for a Tuesday tea.

Korean BBQ and wing sauce for chicken wings, pork and beef. Sweet soy umami, a medium gochujang glow and a nutty sesame finish. Korean fried-chicken wings at home.

Poultry and game seasoning for roast chook, Christmas turkey, duck and venison. Herb-forward and garlicky, no heat. The quiet shaker that makes a roast taste right.

Championship steak and brisket rub, made in Australia for big beef. Cracked pepper and savoury garlic, no chilli at all. Lays down bark you'll pick off the board.

Raspberry chipotle sauce for ribs, pork, chicken and even the cheese board. Jammy berry up top, smoky medium warmth below. Grown-up enough to retire the ketchup.

Hot, peppery BBQ rub for barbecue chicken, fried chicken and anything needing fire. Bold pepper heat, savoury spice, a sneaky hint of cinnamon. The range's heat-seeker.

Honey BBQ rub for pork, ribs and chicken, Southern sweet-meat style. Natural honey sweetness over a mellow BBQ spice base, no heat. Sticky, sweet and far too easy to like.

Zesty pork and rib rub for ribs, pulled pork and chops. Brown sugar sweetness, a chilli lift with mild-to-medium warmth, savoury spice. Caramelises into proper pork bark.

Coarse garlic pepper steak seasoning for every cut, made for a heavy coat and a hard sear. Garlic and cracked pepper, mild and savoury. A steakhouse crust at home.

Smoking chips from charred oak Jack Daniel's whiskey barrels, for beef, chicken and lamb. Smoky, a subtly sweet whiskey note. Lynchburg barrel wood, in smoke.

Sweet and spicy beef rub for brisket, beef ribs and roasts headed for the smoker. Sweet up front, mild spicy backbone, savoury finish. Built for twelve hours of smoke.

Sweet chicken rub for all poultry, wings to whole birds. Sweetness first, then gentle spicy warmth and a savoury finish. Lifts a midweek chook, friendly for all.

All-purpose BBQ rub for anything you grill, smoke or fry, beef to veg. Vanilla sweetness, savoury garlic and gentle applewood smoke, no heat. A touch of Lynchburg class.

Beef rub from Meatstock Gippsland 2026 Grand Champions, for brisket, beef ribs, steak and lamb. Savoury and beefy, mild cracked pepper. Bark built for comps.

Hot wing rub for smoked or fried wings, plus chicken, pork and veg. Savoury, smoky and zesty with a proper kick that stops short of pain. The platter won't make it back.

Jalapeño pepper rub for ribs, brisket, pork roasts, veg and fajitas. Sweet first, then jalapeño and cayenne bring a proper kick. East Texas sweet heat, turned up.