Products

Tex-Mex fajita seasoning for chicken, steak, carne asada and charred veg. Bright and zesty with a cumin-chilli backbone, mild heat. Dry rub or marinade, sizzle sorted.

New Orleans-style Cajun seasoning for chicken, prawns, sausage, fries and gumbo. Paprika-led and savoury, herbs, a medium smoky kick. Blackened prawns, one shake.

All-purpose competition BBQ sauce for poultry, pork, beef and seafood. Sweet, smoky and tangy at once, a peppery backbone, mild warmth. One bottle, five jobs.

Original-recipe honey mustard in the glass pint jar, for ham, pork, chicken and sandwiches. Tangy mustard into honey sweetness, no heat. The glaze that dips too.

Thick US honey mustard sauce for ham, pork, chicken, snags and sandwiches. Zesty mustard tang first, mellow honey after, no heat. Glaze, dip or spread, all three.

The comp-circuit favourite BBQ sauce for ribs, pulled pork, chicken and burnt ends. Thick, molasses-rich and sweet, gentle tang, mild warmth. Clings, sets, glazes clean.

Raspberry chipotle BBQ sauce in the original-recipe glass pint jar, for wings, ribs and chicken. Jammy raspberry, then a medium chipotle pop. Spoon it over brie, too.

Sticky US raspberry chipotle BBQ sauce for wings, pork ribs and smoked chicken. Jammy raspberry, then smoky chipotle, mild to medium. The wings that vanish first.

Beef-forward all-purpose rub for steak, burgers, tacos and eggs. Onion, garlic and real beef fat flavour with a turbinado finish, no heat. Rugged crust, zero chilli.

Cayenne-forward BBQ sauce for ribs, brisket, wings and pulled pork. Sweet tomato, then hot cayenne and a lingering horseradish kick. Mild is just a warm-up.

Original-recipe Smokey Mountain in the glass pint jar, for ribs, brisket, pulled pork and beans. Thick, sweet and hickory-smoky, no heat. Old-school jar, same stick.

Blues Hog Original plus natural hickory smoke, for ribs, brisket, chicken and baked beans. Sweet, sticky and glossy, no heat. Pit flavour off a suburban grill.

All-purpose US rub for pulled pork, ribs, brisket, wings and even popcorn. Sweet up front, smoky through the middle, mild warmth to finish. Built to catch a glaze.

Honey-teriyaki BBQ sauce for wings, salmon, pork belly and stir fries. Sweet soy and ginger, mild sriracha warmth, tangy rice vinegar finish. Wok and grill, one bottle.

Tangy vinegar BBQ sauce in the classic glass pint jar, for pulled pork, sandwiches, ribs and chicken. Mild, with a gentle peppery bite. Old-school Southern mop.

Whiskey-forward US BBQ sauce for steak, brisket, ribs and fish. Brown sugar and tomato, then oak, cinnamon and apple, no chilli. A late baste with real depth.

All-purpose BBQ rub from a world-champion comp team, for ribs, pulled pork, chicken and brisket. Brown sugar, garlic, earthy paprika, no real heat. Comp flavour, no fuss.

Spicy garlic-herb seasoning for wings, steak, seafood and chips. Roasted garlic and savoury herbs, then a medium chilli kick that lingers. White Lightning, turned up.

Double garlic butter seasoning for steak, chicken, seafood and potatoes. Big roasted garlic, buttery richness, herb finish, no heat. White Lightning, garlic doubled down.

Award-winning all-purpose seasoning for steak, brisket, wings, seafood and eggs. Savoury, salty, slightly sweet, garlic out front, no heat. A Memphis champs' staple.