Products

Spicy habanero BBQ sauce for wings, ribs, burgers and pulled pork. Sweet, tangy tomato, fruity habanero, medium slow-building warmth. BBQ sauce that bites back.

Sweet, tangy BBQ sauce for ribs, brisket, chicken, snags and chips. Ripe tomato and bright vinegar with a mild, soft peppery lift. The family bottle nobody sends back.

Creamy burger sauce for burgers, wraps, hot dogs, fries and fried chicken. Tangy gherkin, lemon and American mustard, mild and not spicy. Squeeze. Devour. Repeat.

All-purpose grilling seasoning from World Champion Butcher BBQ for burgers, steak, chicken and game. Garlic, onion, umami, mild pepper. Kids won't dodge dinner.

All-purpose seasoning for beef, chicken, pork, snags and spuds. Rounded, savoury and balanced with a touch of sweetness, no heat. The jar that lives by the stove.

Beef injection for brisket, beef cheeks and big cuts. Pushes smoky, savoury beef-stock depth and moisture right through, no heat. Insurance for a long cook on a lean cut.

Competition beef rub for brisket, ribs, steak and burgers, turned jet-black by activated charcoal. Savoury, gently sweet, no heat. Bark dark enough to impress judges.

Everyday beef rub for brisket, steak and beef ribs. Salty, savoury, rounded sweetness and a deep umami finish, zero chilli. Proper bark, proper caramelised sear.

Chicken injection and brine for whole birds, pieces and turkey. Seasons to the bone and keeps breast meat juicy, savoury, no heat. Built by Aussie BBQ champions.

Tex-Mex seasoning for tacos, chicken, beef mince and pork. Cumin-warm spice, tangy tomato and paprika, mild and easy. Midweek mince, now a taco night.

Rotisserie seasoning for chicken, lamb and pork on the spit or grill. Garlic and green herbs over warm Mediterranean spice, mild, no chilli burn. Souvlaki stand at home.

BBQ gloves rated to 500°C for hot grates, cast iron, coals and pulling pork. Thick cotton, silicone grip, one size, machine washable. Grab what others need tongs for.

Melbourne-made rub for lamb shoulder, chops, venison and wild game. Savoury and herby with a quiet roasted coffee note, no chilli. Built for the meats that fight back.

Lamb injection for shoulder, leg and wild game. Dissolve, inject, rest: savoury, herby flavour and moisture deep in the cut, no heat. How comp cooks keep lamb juicy.

Carolina-gold mustard BBQ sauce for pulled pork, chicken, snags and ham. Mustard tang, cider vinegar and honey over hickory, no chilli. Slices through fatty pork.

Smoky BBQ sauce for ribs, brisket, burgers and snags. Sweet tomato, molasses and honey with hickory and a tamarind tang, no heat. The bottle that lives on the table.

Pork injection for shoulder, pulled pork and ribs. Sweet molasses and smoke on a savoury base, no heat, driven deep into the meat. Pulled pork that stays succulent.

Sweet red BBQ rub for pork ribs, belly, chicken and beef. Layered sugars, honey and paprika, gentle warmth, savoury backbone. Lacquers up glossy red.

Lemon pepper seasoning for chicken, fish, prawns and chips. Zesty lemon peel and cracked pepper on a savoury base, no chilli. Chook on the grill, chips from the fryer.

Steak seasoning for steaks, burgers, beef ribs and roast beef. Salty and savoury with smoke and yeast-driven umami, no chilli. Makes a plain steak eat like it's dry-aged.