Products

Honey mango BBQ sauce for wings, ribs and chicken. Ripe mango and honey over a smoky-savoury BBQ base, mild and easygoing. Glaze late, serve sticky, hand out napkins.

Spicy Southern fried chicken coating for wings, drumsticks and tenders. Golden, savoury crunch first, then a proper chilli kick that lingers. The spicy order, no queue.

Jamaican jerk seasoning for chicken, pork and prawns. Earthy jerk spice, thyme, garlic and onion with a warming, mild-to-medium heat. A Kingston street grill, out back.

Southern fried chicken coating for wings, drumsticks, tenders and thighs. Savoury, well-seasoned and gently spiced, no chilli. Craggy, golden, shatter-crisp at home.

At a glance Format: Hardback Author: Pitmaster Adam Roberts, award-winning Australian competition cook and teacher Publisher: Self-published by Adam Roberts, 2023 Inside: 50-plus recipes across chicken, lamb, pork, beef, seafood, vegetables and game, plus a guide to Firehawk Grills smokers and grills Best for:...

At a glance Format: Hardback Author: Pitmaster Adam Roberts, Australian barbecue teacher and multi-trophy competition cook Publisher: Pitmaster Adam Roberts, 2021 Inside: Low n slow, grilling and rotisserie methods, which cuts to buy, cook temps and textures Best for: Aussie backyard cooks learning smokers,...

Coffee and peanut butter rub for steak, beef roasts, lamb and venison. Roasted coffee, caramelised sugar, smoked garlic, a mild ancho nudge. A crust worth bragging about.

Tropical BBQ rub for chicken, pork, fish, prawns and grilled veg. Sweet sugars and smoked paprika, lime and kaffir lime zest, warm spice, no chilli. A holiday on a snapper.

Pick any two different BBQ Lab rubs: Black Gold, Island Smoke or True Blend. Coffee-rich, tropical-smoky or everyday savoury, mild at most. Your pair, sorted.

All three BBQ Lab rubs: Black Gold for red meat, Island Smoke for chook and seafood, True Blend for the rest. Small-batch Aussie blends, 10% off. The whole armoury.

All-purpose seasoning salt for chicken, pork, beef, seafood, chips and popcorn. Smoky paprika, garlic and onion, mild warmth. The jar you'll empty first.

Alabama white BBQ sauce for smoked chicken, pulled pork, slaw and burgers. Creamy, vinegary and black-peppery, no heat. Cuts through smoke where red sauce piles on.

Birria taco broth base for slow-cooked beef and quesabirria tacos. Savoury, beefy and warmly spiced, mild dried-chilli heat. Restaurant consomme, no all-day job.

All-purpose rub for chicken, pork, beef, roast veg and hot chips. Rich butter, garlic and savoury umami with no heat. Makes dinner taste like you tried harder.

Grill-built tomato ketchup for burgers, hot chips, pizza and hot dogs. Sweet tomato, savoury middle, tangy smoky finish, no heat. Plain ketchup isn't even trying.

All-purpose BBQ sauce for ribs, burgers, pizza and just about everything. Sweet tomato, smoke and savoury depth with no heat. Earns a permanent spot in the fridge door.

Award-winning, comp-tested beef rub for steak, brisket, short ribs and burgers. Salt, coarse cracked pepper and deep umami, no heat. The rub that built the reputation.

Lamb rub for chops, roast leg, shoulder and backstrap. Bright citrus and herbs with a soft whisper of smoke, no heat. Cuts through a fatty chop and makes Sunday sing.

Smoky hot honey for wings, pork belly, pizza and fried chicken. Sweet golden honey first, then a smoky chilli kick that builds. Zig-zag it on and watch it vanish.

Vinegar hot sauce for wings, fried chicken, ribs and tacos. Sharp and tangy with a clean, building medium chilli bite. The thin splash that makes fried chicken sing.