{"title":"Australian Made","description":"\u003cp\u003e\u003cstrong\u003eThis is our Australian-made shelf\u003c\/strong\u003e — over 450 rubs, sauces, salts and glazes from small-batch makers, comp teams and smokehouses right around the country. Buy local and you're backing the people who actually cook the Aussie BBQ circuit.\u003c\/p\u003e\n\u003cp\u003eMelbourne brings \u003ca href=\"\/collections\/butchers-axe\"\u003eButchers Axe\u003c\/a\u003e (2019 Australian BBQ Champions), \u003ca href=\"\/collections\/four-monkeys-bbq\"\u003eFour Monkeys BBQ\u003c\/a\u003e and \u003ca href=\"\/collections\/fancy-hanks\"\u003eFancy Hank's\u003c\/a\u003e from Bourke Street. Queensland has \u003ca href=\"\/collections\/heavenly-hell\"\u003eHeavenly Hell\u003c\/a\u003e, ABA Brand of the Year, and Brisbane's \u003ca href=\"\/collections\/bbq-mafia\"\u003eBBQ Mafia\u003c\/a\u003e. South Australia gives you \u003ca href=\"\/collections\/low-n-slow-basics\"\u003eLow N Slow Basics\u003c\/a\u003e and \u003ca href=\"\/collections\/smoky-pastures\"\u003eSmoky Pastures\u003c\/a\u003e, and Sydney brings \u003ca href=\"\/collections\/the-feedlot\"\u003eThe Feedlot\u003c\/a\u003e, \u003ca href=\"\/collections\/carolina-smoke\"\u003eCarolina Smoke\u003c\/a\u003e and \u003ca href=\"\/collections\/drunken-sailor\"\u003eDrunken Sailor\u003c\/a\u003e's boozy relishes.\u003c\/p\u003e\n\u003cp\u003eChilli-heads, start with \u003ca href=\"\/collections\/uncle-mungos\"\u003eUncle Mungos\u003c\/a\u003e superhots and \u003ca href=\"\/collections\/nomad-chilli-co\"\u003eNomad Chilli Co\u003c\/a\u003e's fermented sauces out of Ballarat. For the pantry there's \u003ca href=\"\/collections\/misty-gully\"\u003eMisty Gully\u003c\/a\u003e liquid smoke, \u003ca href=\"\/collections\/proud-phoenix-co\"\u003eProud Phoenix \u0026amp; Co\u003c\/a\u003e chilli crisp and \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eMudgeeraba Spices\u003c\/a\u003e from the Gold Coast hinterland.\u003c\/p\u003e\n\u003cp\u003eRubs for every protein, Aussie favourites like chicken salt, competition rubs, glazes, hot sauces, chutneys and jerky — from Australian makers, for Australian backyards.\u003c\/p\u003e\n\u003cp\u003eBackyard-born, Aussie-made — back the locals.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/collections\/new-zealand\"\u003eNew Zealand\u003c\/a\u003e and \u003ca href=\"\/collections\/american-import\"\u003eAmerican Import\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"blend-smoked-honey","title":"BLEND SMOKED HONEY: ORIGINAL Smoked Honey – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, smoky, all-day easy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Carina Heights, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients, no added MSG, vegetarian (contains honey) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Crispy bacon, cheese boards, halloumi, glazed ham\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHoney that walked through a smoker\u003c\/h2\u003e\u003cp\u003eBack in 2014 a pot of honey got left in a smoker by accident — and Blend was born. This is the original: 100% raw, non heat-treated Australian honey from local beekeepers, gently cold-smoked and blended with small-batch spice. Sweet like honey should be, with a slow campfire finish you'll want on everything.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003ePure floral honey sweetness up front, then a warm roll of hickory smoke through the middle, finishing on a savoury note of toasted paprika. It's honey with a proper backbone — never one-dimensional, never cloying.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over thick-cut crispy bacon for the sweet-smoky-salty trifecta.\u003c\/li\u003e\n\u003cli\u003eSpoon straight onto a cheese board — brilliant with aged cheddar, blue and soft brie.\u003c\/li\u003e\n\u003cli\u003eBrush over ham or roast carrots in the last few minutes for a glossy glaze.\u003c\/li\u003e\n\u003cli\u003ePour over pan-fried halloumi and finish with cracked pepper.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing, or stir a spoonful into a whisky sour for a smoky twist.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA deep amber, slow-pouring raw honey with a matte sheen. It ribbons off the spoon and sets soft — spreadable straight from the pantry, no runniness.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild Australian honey, natural cold smoke, toasted paprika, hickory smoke extract.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients and no added MSG; vegetarian (contains honey, so not vegan). Made with raw honey — not suitable for infants under 12 months. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-taste-spoon.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery good pantry needs a jar that makes people ask ‘what IS that?’ Rub a rack of pork ribs with \u003ca href=\"\/products\/butchers-axe-ranger-red-rub\"\u003eButchers Axe Ranger Red Rub\u003c\/a\u003e, mop them with \u003ca href=\"\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then brush this smoked honey on in the last few minutes so it glazes instead of scorching. Best cargo I've run all week.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Honey Halloumi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalty, sweet, smoky — the holy trinity in five minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g halloumi, sliced 1cm thick; 1 tbsp olive oil; 2 tbsp Original Smoked Honey; Cracked black pepper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat a pan or flat plate to medium-high and brush the halloumi with oil.\u003c\/li\u003e\n\u003cli\u003eCook 1–2 minutes a side until deep golden.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the smoked honey straight away and finish with cracked pepper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The hot cheese loosens the honey so it soaks into every crisp edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Blend Smoked Honey actually smoked?\u003c\/strong\u003e\u003cbr\u003eYes. It's 100% raw Australian honey, gently cold-smoked (never heat-treated) and blended with toasted paprika and hickory, so it stays raw honey but tastes like it walked through the smoker.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do you use smoked honey on?\u003c\/strong\u003e\u003cbr\u003eCrispy bacon, cheese boards, pan-fried halloumi, roast veg and glazed ham — anywhere you want sweetness with a savoury, smoky edge. It's also a ripper in salad dressings and cocktails.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere are no gluten ingredients, but it isn't certified gluten free — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Blend Smoked Honey actually smoked?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's 100% raw Australian honey, gently cold-smoked (never heat-treated) and blended with toasted paprika and hickory, so it stays raw honey but tastes like it walked through the smoker.\"}}, {\"@type\": \"Question\", \"name\": \"What do you use smoked honey on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Crispy bacon, cheese boards, pan-fried halloumi, roast veg and glazed ham — anywhere you want sweetness with a savoury, smoky edge. It's also a ripper in salad dressings and cocktails.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are no gluten ingredients, but it isn't certified gluten free — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558038570,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blend-smoked-honey-original-smoked-honey-250g-front_8e0c826c-2821-4cf6-8e44-4644256f4279.png?v=1785278519"},{"product_id":"blend-blazed-smoked-chilli-honey","title":"BLEND SMOKED HONEY: BLAZED Smoked Chilli Honey – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium–hot — sweet first, then a real smoked-chilli build\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Carina Heights, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients, no added MSG, vegetarian (contains honey) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, pizza, pork crackling, soft cheese\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHot honey with a smoky dark streak\u003c\/h2\u003e\u003cp\u003eBlend Blazed is the original smoked honey's wilder cousin — a heatseeker built with hand-smoked, locally grown ‘Super Hots’. It's still that gorgeous raw Aussie honey, but there's a slow-burning smoked-chilli voodoo underneath. Sweet, dark and dangerous.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness opens the door, then a rolling wave of smoked-chilli heat builds through the middle, finishing on lingering hickory smoke. It's not a novelty burn — it's layered, warming and genuinely moreish.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over hot, crunchy fried chicken — the hot-honey classic.\u003c\/li\u003e\n\u003cli\u003eFinish a pizza straight out of the oven for sweet-heat in every bite.\u003c\/li\u003e\n\u003cli\u003ePour over pork crackling or belly for a sticky, spicy glaze.\u003c\/li\u003e\n\u003cli\u003eSpoon over soft brie or a baked camembert.\u003c\/li\u003e\n\u003cli\u003eRogue move: a thin drizzle over dark chocolate mud cake — trust the Smuggler.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dark amber honey flecked with smoked chilli, pouring in a slow, glossy ribbon. The heat sits in the honey, so it builds as you eat rather than slapping you at the front.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild Australian honey, natural cold smoke, toasted spices, hickory smoke extract, hand-smoked chillies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients and no added MSG; vegetarian (contains honey). These are genuine super-hot chillies, so start light. Made with raw honey — not for infants under 12 months. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-fan-spicy.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons hot honey earns its keep on fried chicken. Dust the bird with \u003ca href=\"\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e before it hits the oil, drizzle this Blazed over while it's still spitting hot, and keep a little \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e on the side for dipping. Sweet, smoky, and just enough burn to keep you honest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Pepperoni Pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet heat, straight out of the oven.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pizza base; ⅓ cup tomato passata; 1 cup grated mozzarella; 80g pepperoni; 1–2 tbsp Blazed Smoked Chilli Honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSpread the passata over the base and top with mozzarella and pepperoni.\u003c\/li\u003e\n\u003cli\u003eBake at 250°C (or in a pizza oven) for 8–10 minutes until bubbling and the edges curl.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the hot honey the second it comes out.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The pepperoni fat and the honey's smoked chilli meet on the hot pizza and turn into a glaze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Blend Blazed?\u003c\/strong\u003e\u003cbr\u003eIt's a proper sweet-heat. Raw honey lands first, then a rolling warmth builds from hand-smoked, locally grown super-hot chillies. Start with a light drizzle and go from there.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eFried chicken, hot-honey pizza, pork crackling and soft cheese — anywhere sweet-and-spicy earns its place. It's a killer drizzle over wings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free or does it contain MSG?\u003c\/strong\u003e\u003cbr\u003eNo gluten ingredients and no added MSG, but it isn't certified — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Blend Blazed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a proper sweet-heat. Raw honey lands first, then a rolling warmth builds from hand-smoked, locally grown super-hot chillies. Start with a light drizzle and go from there.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fried chicken, hot-honey pizza, pork crackling and soft cheese — anywhere sweet-and-spicy earns its place. It's a killer drizzle over wings.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free or does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten ingredients and no added MSG, but it isn't certified — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558071338,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blend-smoked-honey-blazed-smoked-chilli-honey-250g-front_44b8c32f-76f7-4b9c-a980-68001d845130.png?v=1785278515"},{"product_id":"blend-chilli-oil-crunch","title":"BLEND SMOKED HONEY: BLING Chilli Oil Crunch – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, crunchy and umami, not a burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Brisbane, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No animal products listed (suits vegan); contains sesame; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried eggs, ramen, dumplings, smashed avo\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe crunchy chilli oil you'll put on everything\u003c\/h2\u003e\u003cp\u003eBling is Blend's top-shelf chilli oil crunch — sweet, crunchy, deeply umami and, crucially, not too spicy. It's the jar that starts on your noodles and somehow ends up on your eggs, your pizza and your leftovers. Small-batch, handmade, properly addictive.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eToasted sesame and a gentle sweetness hit first, then a savoury, moreish umami depth, a soft chilli warmth and a bright black-vinegar tang on the finish. All the flavour of a big chilli crunch without blowing your head off.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon over fried eggs or a soft-boiled egg on toast.\u003c\/li\u003e\n\u003cli\u003eSwirl through ramen, dan dan noodles or two-minute noodles.\u003c\/li\u003e\n\u003cli\u003eDunk dumplings and gyoza straight into it.\u003c\/li\u003e\n\u003cli\u003eLoad onto smashed avo, pizza or fried rice.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo for an instant spicy-crunch dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA glossy red oil sitting over a crunchy raft of chilli, sesame and crisp shallots. Give it a stir, spoon up plenty of the crunch, and let the oil carry the heat — which stays firmly in mild territory.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian canola oil, chilli powder, dried shallots, sesame seeds, raw sugar, toasted spices, black vinegar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No animal products are listed, so it suits a plant-based diet; contains sesame. The black vinegar can vary between batches, so if you're strictly gluten free, always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-forkful.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003e'It's just chilli oil,' they said — then put it on everything in the fridge. Season chicken or veg skewers with \u003ca href=\"\/products\/smoky-pastures-risk-it-seasoning-rub\"\u003eSmoky Pastures Risk It Rub\u003c\/a\u003e, glaze the stir-fry with a little \u003ca href=\"\/products\/uncle-mungos-sweet-sour\"\u003eUncle Mungos Sweet n Sour\u003c\/a\u003e, then spoon this crunch over the top right at the end — off the heat, because a hot pan kills the crunch. Fried eggs next morning, sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bling Smashed Cucumber Noodles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCold noodles, loud crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g dried wheat noodles; 2 Lebanese cucumbers, smashed and chopped; 1 tbsp soy sauce; 1 tsp black or rice vinegar; 2 tbsp Bling Chilli Oil Crunch.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the noodles per the packet, then rinse under cold water and drain well.\u003c\/li\u003e\n\u003cli\u003eToss the cucumbers with the soy and vinegar and let sit 5 minutes.\u003c\/li\u003e\n\u003cli\u003eCombine with the noodles and spoon the chilli crunch over the top just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the crunch last, off any heat, keeps the shallots and sesame crisp.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Bling Chilli Oil Crunch very spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a mild, sweet-and-crunchy umami chilli oil. Big on flavour and texture, gentle on heat, so the whole table can pile it on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do you put chilli oil crunch on?\u003c\/strong\u003e\u003cbr\u003eFried eggs, ramen and noodles, dumplings, smashed avo, pizza and fried rice. Spoon it on at the very end so it stays crunchy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it vegan or gluten free?\u003c\/strong\u003e\u003cbr\u003eNo animal products are listed, so it suits a plant-based diet. It does contain sesame and the black vinegar can vary, so always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Bling Chilli Oil Crunch very spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a mild, sweet-and-crunchy umami chilli oil. Big on flavour and texture, gentle on heat, so the whole table can pile it on.\"}}, {\"@type\": \"Question\", \"name\": \"What do you put chilli oil crunch on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fried eggs, ramen and noodles, dumplings, smashed avo, pizza and fried rice. Spoon it on at the very end so it stays crunchy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan or gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No animal products are listed, so it suits a plant-based diet. It does contain sesame and the black vinegar can vary, so always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558104106,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blend-smoked-honey-bling-chilli-oil-crunch-250g-front.png?v=1785278517"},{"product_id":"drunken-sailor-smokey-tomato-relish","title":"DRUNKEN SAILOR: Smokey Tomato Relish – 260g","description":"\u003ch2\u003ePairs with just about anything. Put it on your Bacon and Egg roll to take it next level.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Tomato 59%, Onion, Sugar, Vinegar, Molasses, Modified Tapioca Starch (1442), Mustard Seeds, Spices, Salt, Natural Smoke Flavour 1%. \u003cem\u003eRecipe updated by the maker — older jars may differ (the earlier recipe listed malt vinegar, which contains barley); check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e The current recipe lists mustard seeds and no malt vinegar; older jars listed malt vinegar (barley) — check the physical label.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003cspan\u003e Refrigerate after opening\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/258_joyful-flipping-bacon.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTomato, onion and a gentle smokiness. It's the one Drunken Sailor reckon belongs on a bacon and egg roll, and they're spot on. Crisp the bacon, dust it with \u003ca href=\"\/products\/misty-gully-bacon-salt\"\u003eMisty Gully Bacon Salt\u003c\/a\u003e if you're feeling greedy, scramble the eggs with \u003ca href=\"\/products\/spicetub-chilli-scrambled-egg-mix-all-natural-chilli-egg-seasoning-40g\"\u003eSpicetub Chilli Scrambled Egg Mix\u003c\/a\u003e and stack it all in a soft roll with a thick spoon of relish. Cure for any morning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smokey Bacon and Egg Roll\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brekkie that sails in sideways.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 rashers bacon; 2 eggs; 2 soft bread rolls; 2 tbsp Smokey Tomato Relish; 2 slices cheddar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the bacon over medium heat for 4–5 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eFry the eggs in the bacon fat until the whites are set and the yolks are done the way you like.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls, add cheese, bacon and egg, then spoon the relish on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The smoky relish echoes the bacon and cuts through the egg yolk.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994508842,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorSmokeyTomato1.jpg?v=1687687447"},{"product_id":"drunken-sailor-jalapeno-tequila-relish","title":"DRUNKEN SAILOR: Jalapeno \u0026 Tequila Relish – 260g","description":"\u003ch2\u003eThe perfect mix of Sweet and Spicy. Goes well with Burgers, Hotdogs, Nachos and Tacos.\u003c\/h2\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eAdd to mayonnaise for the perfect sandwich spread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Jalapeño 42%, Sugar, Onion, Vinegar, Molasses, Modified Tapioca Starch (1422), Salt, Cumin, Tequila 1%. Refrigerate after opening. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/299_hungry-loaded-hotdog.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet and spicy, with a heap of jalapeño and a splash of tequila. It's made for hot dogs, burgers, nachos and tacos. Load a frankfurter with this relish and a squeeze of \u003ca href=\"\/products\/heavenly-hell-draculas-dreams-smoky-chipotle-ketchup-250ml\"\u003eHeavenly Hell Dracula's Dreams Chipotle Ketchup\u003c\/a\u003e. For tacos, season mince with \u003ca href=\"\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub\u003c\/a\u003e and spoon it straight on. Stir it through mayo for the best sandwich spread in the fridge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Loaded Jalapeno Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot dogs that skipped the queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 frankfurters; 6 hot dog buns; 6 tbsp Jalapeno \u0026amp; Tequila Relish; 2 tbsp mayonnaise; ½ cup grated cheese.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the frankfurters over medium heat for 6–8 minutes, turning, until hot through and lightly charred.\u003c\/li\u003e\n\u003cli\u003eMix 1 tbsp of the relish into the mayo.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread with the jalapeno mayo, add the frankfurters, then top with cheese and the rest of the relish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mixing some relish through the mayo carries the flavour into every bite.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994541610,"sku":null,"price":7.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorJalapenoTequila1.jpg?v=1687685316"},{"product_id":"drunken-sailor-beetroot-gin-relish","title":"DRUNKEN SAILOR: Beetroot \u0026 Gin Relish – 260g","description":"\u003ch2\u003eChuck this relish on a Burger or Steak Sandwich to liven things up. Great with Smoked Salmon and Avocado.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Beetroot 57%, Onion, Apple, Sugar, Vinegar, Molasses, Modified Tapioca Starch (1422), Salt, Gin 1%, Spices. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of nuts.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRefrigerate after opening\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/098_tall-burger-wide-eyes.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBeetroot, apple and a whisper of star anise and gin: this is the Aussie burger's best mate in a jar. Season beef patties with \u003ca href=\"\/products\/four-saucemen-the-burger-salt-300g\"\u003eFour Saucemen The Burger Salt\u003c\/a\u003e, smash them hot, stack with cheese and a thick layer of relish, then finish with \u003ca href=\"\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas BBQ Burger Sauce\u003c\/a\u003e. Try it on smoked salmon and avocado too. Surprisingly respectable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Beetroot Gin Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe beetroot's back, and it's been drinking.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince, rolled into 4 balls; 4 burger buns; 4 slices cheese; 4 tbsp Beetroot \u0026amp; Gin Relish; 1 tsp salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat a flat plate or heavy pan until smoking hot.\u003c\/li\u003e\n\u003cli\u003eSmash each ball flat with a spatula, season and cook for 2–3 minutes until crusty.\u003c\/li\u003e\n\u003cli\u003eFlip, add cheese and cook 1–2 minutes more until 71°C.\u003c\/li\u003e\n\u003cli\u003eBuild the burgers on toasted buns with a spoon of relish under each patty.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing hard creates more crust, and the sweet beetroot plays off the char.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994574378,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorBeetrootGin1.jpg?v=1687685173"},{"product_id":"drunken-sailor-onion-cranberry-bourbon-relish","title":"DRUNKEN SAILOR: Onion, Cranberry \u0026 Bourbon Relish – 260g","description":"\u003ch2\u003eDrunken Sailor Canning Co.'s Onion, Cranberry \u0026amp; Bourbon Relish sits right at home on a cheeseboard, exceptional when paired with Double Brie and crusty bread.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Onion 79%, Sugar, Vinegar, Molasses, Cranberries 2%, Modified Tapioca Starch (1422), Salt, Bourbon 1%, Thyme. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Older jars were labelled as containing barley — the current recipe doesn't list it, but check the physical label.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated for the current recipe) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/110_stuffed-cheeks-burger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMostly onion, with cranberry and a splash of bourbon. It sits right at home with double brie and crusty bread. Now put that combo in a burger: season patties with \u003ca href=\"\/products\/loot-n-booty-whats-your-beef-rub-championship-beef-rub-397g\"\u003eLoot N' Booty What's Your Beef Rub\u003c\/a\u003e, melt brie on top, add a fat spoon of relish and a few drops of \u003ca href=\"\/products\/uncle-mungos-smoked-truffle-200ml\"\u003eUncle Mungo's Smoked Truffle\u003c\/a\u003e. Cheeseboard energy, burger format.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bourbon Brie Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCheeseboard ingredients, burger getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince; 4 brioche buns; 150g double brie, sliced; 4 tbsp Onion, Cranberry \u0026amp; Bourbon Relish; Salt and pepper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShape the mince into 4 patties slightly wider than the buns and season well.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 4 minutes, flip, top with brie and cook another 3–4 minutes until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread the relish on the bases and add the patties.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sweet bourbon onion and creamy brie are a classic for a reason.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994607146,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorOnionCranberryBourbonRelish1.jpg?v=1687685447"},{"product_id":"drunken-sailor-whisky-piccalilli","title":"DRUNKEN SAILOR: Whisky Piccalilli Relish – 260g","description":"\u003ch2\u003eSpreadable crunchy pickled vegetables, great on a ploughmans board with aged cheddar or a simple ham and cheese sandwich.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Vegetables 33.5% (Cauliflower, Carrot, Onion, Red Capsicum, Green Beans), Chilli, Spices, Sugar, Water, Vinegar, Mustard, Modified Tapioca Starch (1422), Salt, Whisky 0.5%. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/283_proud-slicing-pastrami.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCrunchy cauliflower, carrot, beans and capsicum in a mustardy, whisky-kissed pickle. Made for a ploughman's board with aged cheddar, or the humble ham and cheese sanga. Go bigger: pile hot pastrami crusted in \u003ca href=\"\/products\/four-saucemen-pohutukawa-smoked-peppercorns-70g\"\u003eFour Saucemen Pohutukawa Smoked Peppercorns\u003c\/a\u003e onto rye, add a smear of \u003ca href=\"\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse Homemade Mustard\u003c\/a\u003e and a heap of this. Deli-grade lunch, zero queue.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Piccalilli Ploughman's Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLunch, smuggled out of the pub kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 150g shaved ham; 100g aged cheddar, sliced; 3 tbsp Whisky Piccalilli; 1 tbsp soft butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter the outside of the bread.\u003c\/li\u003e\n\u003cli\u003eLayer cheddar, ham and piccalilli on the unbuttered sides and close up.\u003c\/li\u003e\n\u003cli\u003eCook in a pan over medium-low heat for 3–4 minutes a side, pressing gently, until golden and melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The crunchy pickle cuts straight through melted cheese and salty ham.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994639914,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorWhiskeyPiccalilli1.jpg?v=1687687572"},{"product_id":"drunken-sailor-raspberry-wasabi-mustard","title":"DRUNKEN SAILOR: Raspberry \u0026 Wasabi Mustard – 260g","description":"\u003ch2\u003ePairs well with Chicken or a Simple Ham Sandwich.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Mustard 26%, Vinegar, Wasabi 3%, Garlic, Onion, Ginger, Salt, Sugar, Raspberry 5%, Spices. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/174_delight-chimichurri-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMustard seed and wasabi bring the sinus-clearing heat, raspberry vinegar adds fruity tang. Built for chicken or a simple ham sandwich. Rub chicken with \u003ca href=\"\/products\/jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g\"\u003eJack Daniel's Chicken Rub\u003c\/a\u003e, grill it to 75°C and glaze with mustard stirred through \u003ca href=\"\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Rib Glaze\u003c\/a\u003e. Brave enough to try it on steak? It works.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Raspberry Wasabi Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA sharp little number with pink credentials.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken breast, cut into 3cm cubes; 2 tbsp Raspberry \u0026amp; Wasabi Mustard; 2 tbsp honey; 1 tbsp oil; 1 tsp salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the chicken with oil and salt and thread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning, until 75°C.\u003c\/li\u003e\n\u003cli\u003eMix the mustard and honey and brush over the skewers in the last 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey softens the wasabi bite and helps the glaze stick.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994770986,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorRaspberryWasabi1.jpg?v=1687687156"},{"product_id":"butchers-axe-hunter-lamb-and-game-rub","title":"BUTCHERS AXE: Hunter Lamb and Game Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury \u0026amp; herby, built for game\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, lamb chops, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your game\u003c\/h2\u003e\u003cp\u003eHunter is the rub the Butchers Axe crew built for the meats that fight back — lamb, mutton and wild game that need a seasoning with backbone. A savoury blend rounded out with herbs and a whisper of coffee, it stands up to strong, gamey flavour instead of hiding it. Reach for it when there's a roast to carry the whole table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and salty, then herbs and dehydrated veg bring an earthy, almost woodsy middle. A quiet note of coffee deepens the finish with a roasted bitterness that flatters lamb fat and the mineral edge of game.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily the night before and slow-roast until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eSeason chops or cutlets and sear hard over coals for a herby, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eCoat venison backstrap, cook fast and hot, then rest it well before slicing.\u003c\/li\u003e\n\u003cli\u003eDust it over potatoes roasted in the lamb fat for a savoury side that steals the plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend flecked with green herbs and dark coffee grounds. Medium grind, it clings to fatty lamb and blooms into a herbaceous, earthy crust under the heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Raw Sugar, Brown Sugar, Dehydrated Vegetables, Herbs, Coffee, Flavour Enhancer 621, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/053_lamb-chops-hungry.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery camp oven needs a rub that can handle wild game, and Hunter's built for exactly that fight. Season it heavy and rest the meat a good while longer than you think — game punishes a light hand. Lacquer a shoulder late with \u003ca href=\"\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the board for the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Overnight Hunter Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRubbed at dusk, pulled by dinner the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Hunter Lamb and Game Rub; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, rub it heavily all over and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the stock, cover tightly with foil and roast at 150°C for 4–5 hours until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eUncover, crank the oven to 220°C for 15 minutes to crisp the crust, then rest 15 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight sit lets the salt work in, and the covered stage keeps the meat moist while the fat renders.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Hunter is a savoury, herby rub with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat meats suit it best?\u003c\/strong\u003e Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Hunter is a savoury, herby rub with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What meats suit it best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424239146,"sku":"9369998050901","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butchers-axe-hunter-front-transparent.png?v=1783309032"},{"product_id":"butchers-axe-bullseye-beef-rub","title":"BUTCHERS AXE: Bullseye Beef Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark \u0026amp; bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eBullseye is the everyday beef rub the Butchers Axe crew built to do one thing perfectly — turn honest beef into a dark, crusted, mouth-watering hunk of glory. No gimmicks, no chilli, just a savoury salt-and-spice hit that builds proper bark on brisket and a caramelised sear on steak. If beef's on the menu, Bullseye's the answer.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens clean and salty with a savoury punch of dehydrated onion and garlic. The middle brings a rounded sweetness from sugar and brown sugar, then it finishes deep and umami-rich — that bark-and-bite savouriness that makes you go back for another slice before you've swallowed the first.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, peppery bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks and sear hard in a screaming pan or over coals.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and cook till the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eDust burger patties just before they hit the grill for an instant savoury crust.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan-brown blend with visible flecks of dried veg and coarse spice. Medium grind, it grabs onto beef fat and blooms into a serious bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts, tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/537_wink-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: slather it thin, two coats, and let the brisket ride low till the bark sets black. Mop it late with a beefy sauce like \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep a smear of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the board for the sliced ends. The rest of the \u003ca href=\"\/collections\/butchers-axe\"\u003eButchers Axe stash\u003c\/a\u003e is yours for the smuggling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bullseye Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree bones, one target, no survivors.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg beef short ribs (3-bone plate); 3 tbsp Bullseye Beef Rub; 1 tbsp yellow mustard as a binder.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the ribs thinly with mustard, coat evenly with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours until the bark is dark and a probe slides in like butter, around 95°C internal.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Short ribs carry loads of fat and collagen, so they need that long ride to go tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424271914,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ButchersAxe-bullseye-transparent-hero.png?v=1783276401"},{"product_id":"butchers-axe-big-bark-rub","title":"BUTCHERS AXE: Big Bark Rub – 190g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark and colour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, steak \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBark as black as the judges like it\u003c\/h2\u003e\u003cp\u003eBig Bark is the competition-bred beef rub that gets its jet-black colour from activated charcoal — the same trick that's pulled trophies and the elusive perfect score for the Butchers Axe crew. It's a balanced, savoury blend built to lay down a deep, dark crust on big beef. When you want the cook to look as serious as it tastes, this is the jar.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt and savoury spice lead, backed by a rounded sweetness from sugar and brown sugar. The activated charcoal is all colour and no bitterness, so the finish stays clean, beefy and umami-rich — pure bark, no chilli.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket in a heavy, even layer and smoke low and slow for a black, glossy bark.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard and cook until the meat pulls back from the bone.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks and sear over coals for a dark, dramatic crust.\u003c\/li\u003e\n\u003cli\u003eDust burger patties for instant colour and a savoury edge off the flat-top.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA striking near-black blend with a medium grind and visible flecks of dried veg. It grips onto beef fat and blooms into a deep, matte-black bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Activated Charcoal, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/065_smoke-ring-brisket-smug.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule: lay it on in two coats — one to bond, one to build — so the brisket rides low till the bark sets black and glossy. Mop it late with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e, then finish the sliced ends with a shake of \u003ca href=\"\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungos Crispy Chilli Oil\u003c\/a\u003e. — Cap'n Darryl \"Bark\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Midnight Rib-Eye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA steak dressed for a black-tie heist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rib-eye steaks, about 4cm thick; 2 tbsp Big Bark Rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks all over with Big Bark and leave them on a rack for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until they hit 50°C internal, about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eOil lightly and sear over screaming-hot coals for 1 minute a side, then rest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slow first, hot last gives you edge-to-edge pink under a jet-black crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the charcoal taste bitter?\u003c\/strong\u003e No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\"}}, {\"@type\": \"Question\", \"name\": \"Does the charcoal taste bitter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424304682,"sku":"9356610000024","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-bigbark-front-t.png?v=1783309041"},{"product_id":"butchers-axe-ranger-red-rub","title":"BUTCHERS AXE: Ranger Red Rub – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet-led with a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, chicken \u0026amp; beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLead with the big red\u003c\/h2\u003e\u003cp\u003eRanger is the sweet red rub the Butchers Axe crew reach for when they want colour and crowd-pleasing flavour in one shake. Built on layered sugars, paprika and honey powder, it lacquers up glossy and red on ribs and chicken and keeps the whole table coming back. When you're cooking for the troops, this one leads the way.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and rounded up front — caster, raw and brown sugars with honey powder — then paprika brings warmth and that deep red colour. A savoury backbone of hydrolysed veg and spice stops it turning candy, so it finishes sweet-savoury with a gentle glow rather than real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub pork ribs generously and cook low until the sugars set into a sticky, red-tinged crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken pieces and grill so the skin caramelises and colours up.\u003c\/li\u003e\n\u003cli\u003eSeason a pork belly and roast slow for glossy, mahogany edges.\u003c\/li\u003e\n\u003cli\u003eShake it over grilled corn or wedges for a sweet, smoky-red hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rich brick-red blend with a fine-to-medium grind. High in sugar, so it melts and caramelises fast — keep it back from the fiercest direct heat and it rewards you with colour and shine.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Caster Sugar, Spices, Raw Sugar, Brown Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Hydrolysed Vegetable Protein, Honey Powder, Spice Extract Paprika 160c, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/059_pork-ribs-rack-proud.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSome call it a spice run. I call it Tuesday. Sugary rubs like this one scorch fast, so keep the ribs back off direct flame and let the colour build slow and glossy. Glaze them late with \u003ca href=\"\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e for extra shine, then a few drops of \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e for the fruity finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mahogany Roast Pork Belly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRed, glossy and gone before the carving knife's cold.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg boneless pork belly; 3 tbsp Ranger Red Rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the belly dry, oil it and coat the meat side and edges generously with the rub.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke indirect at 150°C for about 2.5 hours, well away from direct flame, until the edges go mahogany and the meat is tender.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice into thick strips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e This rub is high in sugar, so gentle indirect heat builds colour without scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Ranger is sweet-led with only a gentle background warmth from paprika, not a chilli hit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pork ribs and belly, chicken, and beef where you want sweetness and red colour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — Ranger is sweet-led with only a gentle background warmth from paprika, not a chilli hit.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and belly, chicken, and beef where you want sweetness and red colour.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424337450,"sku":"9356610000031","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-ranger-front-t.png?v=1783309550"},{"product_id":"butchers-axe-el-hacha-tex-mex-seasoning","title":"BUTCHERS AXE: El Hacha Tex Mex Seasoning Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Tex-Mex spice, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, chicken, beef mince \u0026amp; pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWield the Tex-Mex axe\u003c\/h2\u003e\u003cp\u003eEl Hacha is the Butchers Axe take on Texan-Mexican flavour — tomato, paprika and warm spice built to turn a midweek mince into a taco night worth talking about. Gringo or Tejano, it's the shake that drags your barbecue south of the border without setting anything on fire. Big flavour, easy heat.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSpice leads — cumin-warm and earthy — with tomato powder bringing a savoury-sweet tang and paprika lending colour and gentle warmth. A touch of food acid keeps it bright, so it lands like a proper taco seasoning: bold, tangy and moreish rather than hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrown beef or pork mince and stir it through heavily for instant taco or burrito filling.\u003c\/li\u003e\n\u003cli\u003eRub chicken thighs and grill for smoky, Tex-Mex charred edges.\u003c\/li\u003e\n\u003cli\u003eToss through corn, black beans or wedges before roasting.\u003c\/li\u003e\n\u003cli\u003eSeason prawns and flash them hot for a quick taco topper.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rusty red-brown blend, medium grind, flecked with dried veg and tomato. It dissolves into mince as it cooks and colours grilled meat a warm, appetising red.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Sugar, Dehydrated Vegetables, Flavour Enhancer 621, Tomato Powder, Spice Extract Paprika 160c, Food Acid 330, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/091_brisket-taco-wink.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: brown the mince hot and heavy-handed with El Hacha before it ever meets a shell. Warm a swipe of \u003ca href=\"\/products\/taipan-bbq-oaxaca-bbq-sauce-mild-smoky-sweet-bbq-sauce-250ml\"\u003eTaipan Oaxaca BBQ Sauce\u003c\/a\u003e into the pan for a smoky-sweet base, then finish with a spoon of \u003ca href=\"\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Chilli Oil\u003c\/a\u003e for crunch and a slow-building kick. Taco night just cleared customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: El Hacha Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes from shell to getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled green prawns; 1½ tbsp El Hacha Tex Mex Seasoning; 1 tbsp oil; 8 small tortillas; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 1–2 minutes a side until just pink and opaque.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill, load them with prawns and shredded cabbage, and squeeze lime over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424370218,"sku":"9356610000048","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-elhacha-front-t.png?v=1783309556"},{"product_id":"butchers-axe-scout-lemon-pepper-seasoning","title":"BUTCHERS AXE: Scout Lemon Pepper Seasoning Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — bright, zesty, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, fish, prawns \u0026amp; chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the target with a squeeze of lemon\u003c\/h2\u003e\u003cp\u003eScout is the bright, savoury lemon-pepper seasoning that hits the mark every time. Real lemon peel and cracked pepper over a savoury base make it the go-to for chicken and seafood — the shake that lifts a simple grill into something zesty and moreish. Aim for perfection; this one lands it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty lemon peel leads, sharp and fragrant, over a peppery, savoury middle. Herbs and a touch of food acid keep it fresh and tangy right through to a clean, citrus finish that flatters delicate meat rather than smothering it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason chicken breast or thighs and grill for a bright, peppery crust.\u003c\/li\u003e\n\u003cli\u003eDust white fish or salmon before pan-frying or baking in foil.\u003c\/li\u003e\n\u003cli\u003eToss through prawns with a little oil and flash them hot.\u003c\/li\u003e\n\u003cli\u003eShake over hot chips or roast potatoes for a lemon-pepper hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, speckled blend with visible lemon peel and cracked black pepper. Medium grind, it clings to oiled chicken skin and fish and brightens as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Lemon Peel, Flavour Enhancer 621, Dehydrated Vegetables, Herbs, Food Acid 330, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Scout is a bright lemon-pepper seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, fish and seafood, plus chips and roast veg that suit a citrus lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/139_hungry-grilling-prawn-skewers.png?v=1783006579\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that lemon in my life. Glaze grilled chicken late with \u003ca href=\"\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy BBQ Glaze\u003c\/a\u003e for shine and a citrus-friendly sweetness, then finish hot chips with a proper dusting of \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt Seasoning\u003c\/a\u003e. Zesty, savoury, gone before the plate's cleared.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lemon Pepper Salmon Parcels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWrapped tight, opened proud.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 salmon fillets; 2 tsp Scout Lemon Pepper Seasoning; 1 tbsp butter, cut into 4; 1 lemon, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLay each fillet on a sheet of foil, season with Scout and top with a slice of lemon and a nub of butter.\u003c\/li\u003e\n\u003cli\u003eSeal into loose parcels and cook on the barbie or in the oven at 200°C for 12–15 minutes, until the fish flakes easily.\u003c\/li\u003e\n\u003cli\u003eOpen at the table and spoon the buttery juices over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The parcel steams the fish gently, so the lemon peel and pepper stay bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Scout is a bright lemon-pepper seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, fish and seafood, plus chips and roast veg that suit a citrus lift.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424402986,"sku":"9356610000437","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-scout-front-t.png?v=1783309563"},{"product_id":"butchers-axe-woodlands-garlic-seasoning","title":"BUTCHERS AXE: Woodlands Garlic Seasoning Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury garlic \u0026amp; mushroom, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, mushrooms \u0026amp; roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything's better with garlic\u003c\/h2\u003e\u003cp\u003eWoodlands is the everyday garlic seasoning that gets the tastebuds tingling — deep roasted garlic backed by mushroom-umami and a whisper of smoke. It's the shake that walks straight off the barbecue and into your midweek cooking, lifting everything from a steak to a tray of veg. Set those flavours free.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic leads, rounded and savoury rather than sharp, then mushroom powder brings a deep umami middle. A wisp of smoke flavour rounds it out, so it finishes savoury and moreish with real depth for something so easy to use.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak before a hard sear for a garlicky, savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss mushrooms and roast veg in oil and Woodlands before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eRub chicken and grill, or stir it through a garlic butter for corn and bread.\u003c\/li\u003e\n\u003cli\u003eShake it into mince, mash or scrambled eggs for an instant umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan blend flecked with dried garlic and mushroom. Medium grind, it dissolves into butter and oil beautifully and blooms garlicky under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Flavour Enhancer 621, Mushroom Powder, Smoke Flavour, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/078_steak-cut-juicy-overjoyed.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery steak deserves a proper hit of garlic before it ever sees the pan. Melt a knob of butter into Woodlands first, then build the plate with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e brushed on late and a sharp smear of \u003ca href=\"\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e smuggled onto the side. — Cap'n Darryl \"Second Coat\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Butter Barbie Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that keeps stealing the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g Swiss brown mushrooms; 60g butter; 2 tsp Woodlands Garlic Seasoning; Small handful chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMelt the butter with the seasoning in a tray on the barbie.\u003c\/li\u003e\n\u003cli\u003eToss the mushrooms through and cook over medium heat for 10–12 minutes, turning, until golden and glossy.\u003c\/li\u003e\n\u003cli\u003eScatter with parsley and serve next to your steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424435754,"sku":"9356610000444","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-woodlands-front-t.png?v=1783309569"},{"product_id":"butchers-axe-gyros-rotisserie-seasoning","title":"BUTCHERS AXE: Gyros Rotisserie Seasoning Rub – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Mediterranean spice, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, lamb, pork \u0026amp; the rotisserie\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eStraight off the spit\u003c\/h2\u003e\u003cp\u003eGyros bottles the magic of meat turning slow over fire — garlic, herbs and warm Mediterranean spice built for the rotisserie and the grill. It's the seasoning that transports a backyard cook to a street-side souvlaki stand, all savoury depth and herby lift. Load the spit and let the juices drip.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic and herbs lead, green and fragrant, over a savoury spiced base. Hydrolysed veg deepens the middle into something rich and rounded, and it finishes warm and Mediterranean — oregano-adjacent, moreish, never hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat chicken thighs and stack them on a rotisserie or spit for classic gyros.\u003c\/li\u003e\n\u003cli\u003eRub lamb before slow-roasting, then shave it thin for souvlaki and wraps.\u003c\/li\u003e\n\u003cli\u003eSeason pork scotch and grill for Greek-style pork skewers.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes with olive oil and lemon for a Mediterranean side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA green-flecked savoury blend with visible herbs and a medium grind. It clings to oiled meat and blooms herby and garlicky as the fat renders on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Herbs, Hydrolysed Vegetable Protein, Flavour Enhancer 621, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Gyros is warm, herby Mediterranean spice with no chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/120_hungry-rotisserie-chook.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule: keep the spit low and let the fat baste the meat on its way down — don't rush the skin. Lacquer it late with \u003ca href=\"\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys BBQ Jungle Juice Cherry Apple Jalapeño Rib Glaze\u003c\/a\u003e for shine, then finish with a drizzle of \u003ca href=\"\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e for the ones after a bit of tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Chicken Gyros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet-stand souvlaki, no plane ticket required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thighs; 2 tbsp Gyros Rotisserie Seasoning; 2 tbsp olive oil; Juice of 1 lemon; 4 pita breads with tzatziki and tomato.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the thighs with the oil, lemon and seasoning and marinate in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eLoad onto the rotisserie or grill over medium heat until they reach 75°C, about 20–25 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thin and stuff into warm pita with tzatziki and tomato.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — Gyros is warm, herby Mediterranean spice with no chilli burn.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424468522,"sku":"9356610000451","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-gyro-front-t.png?v=1783309574"},{"product_id":"low-n-slow-basics-steak-shooter","title":"LOW N SLOW BASICS: Steak Shooter Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — all flavour and deep colour, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient in the blend; may contain traces — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket, burgers, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eSteak Shooter is Aaron Palmer's beef rub built to chase maximum flavour and that deep, mahogany colour on any cut — backyard cook or competition table. Salt-forward and savoury with a gentle spice backbone, it is the shaker the beef lovers reach for first.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig savoury salt up front, then a warm middle of spices and roasted vegetable depth, finishing clean and moreish with no chilli heat. It seasons hard and builds colour, letting good beef taste like the best version of itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlick a scotch or porterhouse with a little oil, season generously, and grill hot for a dark, savoury crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a deep, beefy bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick patties for burgers with a proper steakhouse edge.\u003c\/li\u003e\n\u003cli\u003eDust beef ribs or a rump roast before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eNot just for beef — try a heavy pinch on roast potatoes cooked in beef dripping.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, savoury blend flecked with spice and dried vegetable — it pours cleanly from the shaker and grips a slicked cut without clumping, laying down colour fast.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Steak Shooter?\u003c\/strong\u003e It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/538_holding-high-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe house never runs out of this one. Slick the beef with a little oil so it grips, lay on two coats — one to bond, one to build the bark — and ride it low till it probes like butter. Mop late with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced ends. That is the whole heist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow first, fast finish, edge-to-edge pink.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 thick rump steak (about 800g, 5cm thick); 2 tbsp Steak Shooter Rub; 1 tsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steak lightly, season both sides heavily and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke or cook indirect at 120°C until the centre reaches 50°C, about 45–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest heat you have for 60–90 seconds a side, rest 5 minutes and slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat first cooks the middle evenly; the hard sear at the end builds the crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Steak Shooter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116018218,"sku":"LSSTEK","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-steak-shooter-beef-rub-250g-front_4c116dea-fa3e-40c8-b0ef-969d80ba8c60.png?v=1783379094"},{"product_id":"low-n-slow-basics-garlic-goals-all-purpose-rub","title":"LOW N SLOW BASICS: Garlic Goals All Purpose Rub – 260g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury garlic and cheese, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk; may contain traces of gluten (wheat) and peanuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, chicken, potatoes, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe do-anything garlic shaker\u003c\/h2\u003e\u003cp\u003eGarlic Goals is Aaron Palmer's all-purpose seasoning built around big roasted garlic and a savoury hit of cheese. It is the shaker that lives next to the stove and makes the everyday taste sorted — chips, chook, spuds and veg all bow to it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRoasted garlic leads, backed by a savoury, cheesy, butter-rich middle and a lift of black and white pepper. Parmesan and celery notes round it out for a moreish, umami-packed finish. It is savoury comfort in a shaker, not a spicy rub.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShower it over hot chips or wedges straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eRub a whole chicken inside and out before roasting for garlicky, golden skin.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or a tray of veg before they go in the oven.\u003c\/li\u003e\n\u003cli\u003eDust popcorn, garlic bread or scrambled eggs for a savoury hit.\u003c\/li\u003e\n\u003cli\u003eSeason steak or chicken breast when you want garlic-and-cheese over chilli.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, savoury blend flecked with garlic, herb and cheese powder — it pours freely and clings to hot, oily chips and roast skin, melting into a garlicky, cheesy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Spices, Garlic, Black Pepper, Onion Powder, White Pepper, Salt, Flavour Enhancer (621), Parmesan Cheese Powder (cheese solids, pasteurised milk, salt, starter culture, enzymes), Milk Solids, Food Acids (270, 330), Natural Flavour, Celery Salt, Butter, Maltodextrin (maize), Parsley Flakes, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk. No gluten ingredient is listed, but it may contain traces of gluten (wheat) and peanuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Garlic Goals?\u003c\/strong\u003e There is no chilli heat — it is a mild, savoury garlic-and-cheese all-purpose seasoning. The gentle bite comes from black and white pepper, not spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient listed, but it may contain traces of gluten (wheat). It does contain milk, so it is not dairy free. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Just about everything — hot chips, roast chicken, potatoes, roast veg, popcorn and eggs. Over high heat, add it late so the cheese and garlic don't scorch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-sprinkle-rub.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery kitchen needs a do-anything shaker, and this garlicky, cheesy all-rounder is it. Dust it on chips, chook or roast veg — and over high heat, add it late so the cheese and garlic don't scorch. Build the plate with \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e and a spoon of \u003ca href=\"\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e for loaded fries worth hiding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Goals Loaded Wedges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the show.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into wedges; 2 tbsp olive oil; 2 tbsp Garlic Goals; Sour cream and chopped spring onion to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wedges in oil and roast at 220°C for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the Garlic Goals, toss well and roast another 8–10 minutes until golden.\u003c\/li\u003e\n\u003cli\u003ePile onto a board with sour cream and spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the seasoning late stops the garlic and cheese from scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Garlic Goals?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, savoury garlic-and-cheese all-purpose seasoning. The gentle bite comes from black and white pepper, not spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient listed, but it may contain traces of gluten (wheat). It does contain milk, so it is not dairy free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Just about everything — hot chips, roast chicken, potatoes, roast veg, popcorn and eggs. Over high heat, add it late so the cheese and garlic don't scorch.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116050986,"sku":"LSGARG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-garlic-goals-all-purpose-seasoning-260g-front_491d4db8-e669-45a5-8e0f-9e7456584d9e.png?v=1783379114"},{"product_id":"low-n-slow-basics-honey-soy-slammer","title":"LOW N SLOW BASICS: Honey Soy Slammer Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork belly, ribs, chicken wings, thighs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, salty and built for pork and chook\u003c\/h2\u003e\u003cp\u003eHoney Soy Slammer is Aaron Palmer's sweet-savoury rub for getting the most out of pork and chicken. Honey and fermented soy do the heavy lifting — a sticky, umami-rich seasoning that caramelises beautifully on the grill or in the smoker, backyard cook or competition.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet honey up front, then a deep, salty soy-and-yeast umami through the middle, with paprika, garlic, fennel and ginger warming the finish. It leans savoury-sweet and Asian-inspired, tailor-made for fatty pork and juicy chicken.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub pork belly or ribs and smoke low until the sugars caramelise into a sticky bark.\u003c\/li\u003e\n\u003cli\u003eToss chicken wings or thighs before the grill for a honey-soy glaze effect.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a shoulder for the roast.\u003c\/li\u003e\n\u003cli\u003eSprinkle over char siu-style pork or a stir-fry finish.\u003c\/li\u003e\n\u003cli\u003eGreat on grilled pineapple or corn alongside the pork.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, sticky-sweet blend that clings and caramelises — it pours from the shaker and melts into a glossy, savoury-sweet crust as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Soy Sauce Powder (fermented soy sauce [water, defatted soy beans, wheat, salt]), Maltodextrin (maize), Salt, Vegetable Oil (rice bran), Honey Powder, Flavour Enhancer (621), Spices (paprika, garlic, black pepper, fennel, ginger), Yeast Extract, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and gluten (wheat). May contain traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Honey Soy Slammer?\u003c\/strong\u003e There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/576_big-bite-honey-soy-wing.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eI've smuggled worse past the missus than this jar. Honey and soy do the heavy lifting — rub it on pork or chook, then glaze late so the sugars lacquer instead of burn. Finish the cook with \u003ca href=\"\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e and a splash of \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeño \u0026amp; Peach\u003c\/a\u003e for a sweet-heat edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Soy Roast Pork Neck\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar siu vibes without the takeaway queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg pork neck (scotch fillet); 3 tbsp Honey Soy Slammer Rub; 1 tbsp vegetable oil; 2 tbsp honey, warmed.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the pork with oil and coat it in the rub, then rest in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C for about 1 hour until the centre reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the warm honey and give it 5 more minutes, then rest 10 minutes before slicing thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pork neck carries enough fat to stay juicy while the sugars caramelise on the outside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Honey Soy Slammer?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116083754,"sku":"LSHOSY","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-honey-soy-slammer-pork-rub-250g-front_da34b810-f9ff-4aa3-8861-01f18c78e156.png?v=1783379567"},{"product_id":"low-n-slow-basics-lamb-layup","title":"LOW N SLOW BASICS: Lamb Layup Rub – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — herby and tangy, no burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb racks, shoulders, chops, game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub lamb has been asking for\u003c\/h2\u003e\u003cp\u003eLamb Layup is Aaron Palmer's dedicated lamb and game rub — a herby, tangy blend spiked with sumac that cuts the richness of lamb and lifts venison, rabbit and other game. Backyard roast or competition rack, it is built for the meats that deserve more than salt and pepper.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright sumac tang and garlic lead, herbs and pepper fill the middle, and a savoury, faintly citrusy finish cuts through fatty lamb. It is fresh and Mediterranean-leaning rather than sweet or smoky — exactly what lamb wants.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a rack or shoulder and roast, then rest well before carving.\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or cutlets before a hot, fast grill.\u003c\/li\u003e\n\u003cli\u003eWork it into mince for koftas or lamb burgers.\u003c\/li\u003e\n\u003cli\u003eDust venison, rabbit or other game before slow-cooking.\u003c\/li\u003e\n\u003cli\u003eTry a pinch on roast pumpkin or eggplant for a veg side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA herb-flecked, earthy-red blend with visible sumac and pepper — it pours easily and grips a slicked cut, laying down a fragrant, tangy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices (black pepper, garlic, onion, sumac), Salt, Sugar, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Yeast Extract, Flavour Enhancer (635), Rice Bran Oil, Anti-caking Agent (551), Herbs, Flavour Enhancer (621), Food Acid (330). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Lamb Layup?\u003c\/strong\u003e There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-skewer.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: lamb loves a herby, tangy rub, and this sumac-spiked blend is built for it. Rub a rack or shoulder, roast or smoke, and rest it well before carving. Glaze late with \u003ca href=\"\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and spoon \u003ca href=\"\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e alongside the slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sumac Lamb Koftas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet food from the backyard.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g lamb mince; 2 tbsp Lamb Layup Rub; 1 small onion, grated; Flatbreads and Greek yoghurt to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, rub and onion well, then shape around skewers into long sausages.\u003c\/li\u003e\n\u003cli\u003eChill 30 minutes so they hold their shape.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning often, until 71°C inside, and serve in flatbreads with yoghurt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chilling firms the fat so the koftas don't slide off the skewers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Lamb Layup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116116522,"sku":"LSLAMB","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-lamb-layup-lamb-rub-220g-front_48b11d58-d26c-4722-8a02-f0fd9115a5e3.png?v=1783379581"},{"product_id":"low-n-slow-basics-beef-bounce","title":"LOW N SLOW BASICS: Beef Bounce Rub – 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — deep and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, short ribs, steaks, beef roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep, dark and built for beef\u003c\/h2\u003e\u003cp\u003eBeef Bounce is Aaron Palmer's low-and-slow beef rub, with coffee working quietly in the background to build a dark, savoury bark. Salt, pepper and garlic do the classic beef work; the coffee adds richness and colour that suits a long cook down to the ground.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and cracked pepper lead, garlic and onion fill the middle, and roasted coffee brings a deep, almost chocolatey richness to the finish. No sweetness overload, no chilli — just big, beefy depth built for the smoker.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a black, coffee-dark bark.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs heavily before a long cook.\u003c\/li\u003e\n\u003cli\u003eCrust a standing rib roast or scotch fillet before roasting.\u003c\/li\u003e\n\u003cli\u003eWork it into burger patties for a deep, savoury edge.\u003c\/li\u003e\n\u003cli\u003eWrap through the stall to push a big cut over the line.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper — it pours cleanly and grips a slicked cut, laying down deep colour as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices (black pepper, garlic, onion), Flavour Enhancer (635), Rice Bran Oil, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Sugar, Flavour Enhancer (621), Coffee, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Beef Bounce?\u003c\/strong\u003e There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/596_presenting-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and the coffee is the secret. Rub a brisket or short ribs, smoke low, and wrap through the stall to push it over the line. Mop late with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and keep \u003ca href=\"\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e on the board for the slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crust Scotch Fillet Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg scotch fillet roast; 3 tbsp Beef Bounce Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the roast, coat evenly with the rub and rest at room temperature for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C until the centre reaches 54°C for medium-rare, about 1–1¼ hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, loosely covered, then carve into thick slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coffee in the rub builds a deep, dark crust that tastes far more complicated than it was to make.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Beef Bounce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116149290,"sku":"LSBEEF","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-beef-bounce-beef-rub-300g-front_10ccf18a-eb84-4a8f-85e7-fa581e707dbb.png?v=1783379573"},{"product_id":"sins-q-snow-all-purpose-rub","title":"SINSQUE: Snow All Purpose Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, family-friendly all-rounder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, pork, fish and veg — the do-anything shaker\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one shaker that never leaves the bench\u003c\/h2\u003e\u003cp\u003eEvery cook's got that one rub they reach for without thinking. Snow is built to be exactly that — a clean, savoury all-purpose blend that makes you look like you planned dinner when you absolutely didn't. Beef, birds, pork, a fillet of fish, a tray of spuds… Snow doesn't play favourites.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's balanced salt and a whisper of sweetness. Through the middle you get gentle savoury depth with a lift of oregano. The finish is clean and moreish — nothing shouty, just the kind of seasoning that quietly makes everything taste more like itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a whole chook inside and out, then roast until the skin crackles\u003c\/li\u003e\n\u003cli\u003eSeason steaks or chops a good hour before they hit a screaming grill\u003c\/li\u003e\n\u003cli\u003eToss chunky potatoes or veg in oil and Snow before roasting\u003c\/li\u003e\n\u003cli\u003eKeep it bench-side as your everyday salt-and-pepper upgrade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA pale, snowy-fine free-flowing blend flecked with green oregano. Fine grind means it clings evenly and dissolves into a crust without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, flavour enhancer 621, hydrolysed vegetable protein, yeast extract, oregano, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-thumbs-up.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery bench needs one shaker that does the lot, and Snow is it. Season a good hour ahead so the salt has time to work. Then build the plate out — \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e brushed on late, and a spoon of \u003ca href=\"\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. The rest of the stash lives in the \u003ca href=\"\/collections\/sins-q\"\u003eSinsQue collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Snow-Dusted Barramundi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy skin, clean getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 barramundi fillets, skin on; 2 tsp Snow All Purpose Rub; 1 tbsp oil; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the skin bone-dry, season both sides with Snow and rest 10 minutes.\u003c\/li\u003e\n\u003cli\u003eCook skin-side down in a hot oiled pan for 4 minutes, pressing gently so it stays flat.\u003c\/li\u003e\n\u003cli\u003eFlip for 2 minutes, then finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397823018,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-snow-all-purpose-rub-250g-front.png?v=1784893120"},{"product_id":"sins-q-black-mamba-charcoal-rub","title":"SINSQUE: Black Mamba Charcoal Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None to gentle — black pepper warmth, not chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket and beef ribs — anything that wants a dark, dramatic bark\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe blackest bark on the block\u003c\/h2\u003e\u003cp\u003eSome rubs whisper. Black Mamba shows up in a leather jacket. Charcoal powder turns your beef midnight-dark and dresses brisket, steaks and beef ribs in a bark so glossy-black it looks dangerous. It's pure theatre — backed by a serious peppery, savoury punch.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig black pepper and garlic lead the charge, onion and savoury depth fill the middle, and the charcoal adds a smoky, mineral edge that clings to the finish. Bold and beefy without a lick of chilli — the drama is all in the colour and the pepper.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket generously and smoke low-and-slow for a jet-black bark\u003c\/li\u003e\n\u003cli\u003eCrust thick steaks before a hot cast-iron sear\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs the night before for maximum penetration\u003c\/li\u003e\n\u003cli\u003eHit a standing rib roast for a showstopping dark crust\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eCharcoal-black and coarse-flecked, with visible cracked pepper. A medium grind that builds serious bark and stains everything it touches in the best possible way.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices (black pepper, garlic, onion), flavour enhancer 621, hydrolysed vegetable protein, charcoal powder, yeast extract.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-arms-crossed.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: that's the darkest bark you'll get without a shed-sized smoker. Wipe the beef with mustard first so the rub grips, then smoke it low. Finish the cook with \u003ca href=\"\/products\/blues-hog-smokey-mountain-bbq-sauce\"\u003eBlues Hog Smokey Mountain BBQ Sauce\u003c\/a\u003e in the last twenty minutes, and a smear of \u003ca href=\"\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse Mama Mustard\u003c\/a\u003e on the sliced plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Black Mamba Reverse-Sear Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMidnight bark, pink middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 tomahawk steak (about 1.2kg); 2 tbsp mustard; 3 tbsp Black Mamba Charcoal Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the steak with mustard, coat it in Black Mamba and rest it uncovered in the fridge for an hour.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until it reads 50°C inside, about 60–75 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side to about 54°C, then rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397855786,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-black-mamba-charcoal-beef-rub-250g-front.png?v=1784893121"},{"product_id":"sins-q-grass-lamb-rub","title":"SINSQUE: Grass Lamb Rub – 210g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — herby and savoury, built for lamb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulders, cutlets, backstraps and chops\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMade for lamb, and lamb knows it\u003c\/h2\u003e\u003cp\u003eGrass is the rub that finally does justice to a good bit of lamb. Herby, savoury and green, it wraps around shoulders, cutlets, backstraps and chops like it was born to — the kind of seasoning that makes Sunday roast the meal everyone actually turns up for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFresh, herbaceous notes lead — think garden herbs against a savoury, gently sweet base. The middle is rounded and mellow, and it finishes clean and grassy, cutting through the richness of lamb fat rather than fighting it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily and slow-roast until it pulls apart\u003c\/li\u003e\n\u003cli\u003eSeason cutlets and chops before a fast, hot grill\u003c\/li\u003e\n\u003cli\u003eCoat a backstrap, sear hard, then rest for pink-in-the-middle slices\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast veg alongside the lamb to tie the plate together\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA green-flecked, savoury blend with visible herbs through a fine-to-medium grind. Loose and free-flowing so it coats evenly across awkward lamb cuts.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, herbs, flavour enhancer 621, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/518_hand-heart-roast-lamb.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that lamb shoulder before in my life. Rub it heavy, roast it slow, and rest it properly before you pull it apart. Mop \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze\u003c\/a\u003e over the last stretch, then a dab of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Horseradish Cream\u003c\/a\u003e across the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sunday Grass Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow-roasted, fork-tender, suspiciously easy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Grass Lamb Rub; 1 head garlic, halved; 1 cup water.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over and rest it for an hour.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the garlic and water, cover tightly with foil and roast at 160°C for 4 hours.\u003c\/li\u003e\n\u003cli\u003eUncover, crank to 220°C for 20 minutes to crisp, then rest 15 minutes and pull it apart.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397888554,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-grass-lamb-rub-210g-front.png?v=1784893121"},{"product_id":"sins-q-grunt-cherry-pork-rub","title":"SINSQUE: Grunt Cherry Pork Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Gentle — a soft chipotle warmth, sweet-led not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork butt, belly and roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet cherry, low smoke, serious pork\u003c\/h2\u003e\u003cp\u003eGrunt is what happens when a pork rub grows up. Sweet cherry meets warm baking spice and a soft chipotle hum, built for ribs, pork butt, belly and roasts. It's the shaker that makes the whole street lean over the fence asking what you're cooking.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet cherry and paprika lead up front. Through the middle you get warm cinnamon and star anise with a savoury garlic-and-onion base, and it finishes with a gentle chipotle glow and a whisper of thyme — sweet-led, barely-warm, deeply moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs and smoke low-and-slow, spritzing to build a sticky crust\u003c\/li\u003e\n\u003cli\u003eRub a pork butt heavily the night before, then pull it after the long haul\u003c\/li\u003e\n\u003cli\u003eScore and season pork belly for sweet, spiced crackling\u003c\/li\u003e\n\u003cli\u003eDust over a pork roast before the oven for a fragrant, cherry-warm crust\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm, red-brown blend with visible paprika and spice flecks. Medium grind that melts into a glossy, sticky bark on slow-cooked pork.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices (paprika, garlic, black pepper, onion, chipotle, cinnamon, star anise), flavour enhancer 621, cherry flavour, hydrolysed vegetable protein, spice extract 160c, thyme leaves, anti-caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-lick-lips.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCherry and pork were made for each other, and this jar proves it. Two coats on a butt the night before, then let the smoke do the rest. Glaze late with \u003ca href=\"\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell Royal Shine Peach \u0026amp; Pecan Glaze\u003c\/a\u003e and serve it alongside \u003ca href=\"\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e for the sharp finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grunt Cherry Crackling Belly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrackle on top, cherry underneath.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin scored; 2 tbsp Grunt Cherry Pork Rub; 1 tbsp salt; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLeave the belly uncovered in the fridge overnight so the skin dries out.\u003c\/li\u003e\n\u003cli\u003eRub Grunt into the meat side only, then rub the skin with the oil and salt.\u003c\/li\u003e\n\u003cli\u003eRoast at 230°C for 30 minutes, then 170°C for 1½ hours until tender. Rest 15 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the sugary rub off the skin lets the crackling blister without burning.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397921322,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-grunt-cherry-pork-rub-250g-front.png?v=1784893122"},{"product_id":"sins-q-alabama-fried-chicken-coating","title":"SINSQUE: Alabama Fried Chicken Coating – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury Southern-style coating, not a chilli hit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten and dairy; may also contain soy, peanuts, tree nuts and sesame — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Buttermilk-soaked chicken pieces, wings, tenders and thighs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eProper Southern fried, straight off your own bench\u003c\/h2\u003e\u003cp\u003eThis is the one that turns a Sunday into an event. Soak your chook in buttermilk overnight, dredge it through this coating, and drop it in hot oil — out comes crunchy, golden, drum-tight fried chicken that tastes like it flew in from Alabama. No colonel, no drive-through, no shame.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eThe flour base carries a savoury, well-seasoned backbone — salt, herbs and vegetable powders doing the heavy lifting. It's built for craggy, shattering crust rather than heat, so the whole family piles in without anyone reaching for the milk.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSoak chicken pieces overnight in buttermilk, then dredge heavily in the coating\u003c\/li\u003e\n\u003cli\u003eFry in 175°C oil until deep golden and cooked through\u003c\/li\u003e\n\u003cli\u003eDouble-dip (buttermilk, coat, buttermilk, coat) for an extra-craggy crust\u003c\/li\u003e\n\u003cli\u003eAir-fry or oven-bake coated tenders for a lighter version\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eA pale, flour-forward blend flecked with herbs and spice — fine and dusty so it grips wet chicken and fries up into that classic knobbly Southern crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Plain flour, salt, flavour enhancer 621, spices, vegetable powders, herbs, milk solids.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten and dairy. May also contain soy, peanuts, tree nuts and sesame — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-chefs-kiss.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: buttermilk overnight, dredge twice, fry at 175°C and don't crowd the pan. Dust the hot bird with \u003ca href=\"\/products\/atomic-chicken-chicken-salt-seasoning\"\u003eAtomic Chicken Chicken Salt Seasoning\u003c\/a\u003e the second it leaves the oil, and put \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e on the table for dipping. — Cap'n Darryl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Alabama Crunch Tenders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDrive-through, who?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken tenderloins; 2 cups buttermilk; 2 cups Alabama Fried Chicken Coating; Oil for deep-frying.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoak the tenders in buttermilk for at least 4 hours, or overnight.\u003c\/li\u003e\n\u003cli\u003eDredge in the coating, pressing it on, and rest 10 minutes so it sets.\u003c\/li\u003e\n\u003cli\u003eFry in batches at 175°C for 4–5 minutes until golden and 75°C inside. Drain on a rack, not paper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397986858,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-alabama-fried-chicken-coating-500g-front.png?v=1784893122"},{"product_id":"smoky-pastures-risk-it-seasoning-rub","title":"SMOKY PASTURES: Risk It Rub – 240g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury, not spicy (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef and lamb, roast veg, even cheese and biccies\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder that talks big and backs it up\u003c\/h2\u003e\u003cp\u003eSome rubs pick a lane. Risk It just throws the lot in the boot and tells you to trust the drive. It's the everyday shaker for the cook who can't be bothered owning fifteen jars — one savoury, well-balanced blend that makes near enough anything taste like you meant to do that.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and rounded from the front — salt and spice doing the heavy lifting, dehydrated veg building a mellow background depth. No sugar spike, no chilli slap; just a clean, moreish season that lets the meat stay the hero. Finishes long and gently savoury.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub hard over a beef rump or scotch fillet before a hot sear\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or a shoulder the night before for a deeper bark\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin, spud and carrot in oil and Risk It, then roast\u003c\/li\u003e\n\u003cli\u003eCheeky one: a light dusting over sharp cheddar and crackers for a grazing board\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dry, even-grind blend — earthy browns flecked with vegetable and spice. Free-running out of the shaker, no clumping, coats evenly rather than sitting in lumps.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Dehydrated Vegetables, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/601_shhh-smoked-beef-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery fridge needs one jar that doesn't ask questions, and this is it. Slather a thin coat of oil first so the rub grips, then two coats on the big cuts for a deeper bark. Mop late with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and keep \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced beef. The rest of the stash is in the \u003ca href=\"\/collections\/smoky-pastures\"\u003eSmoky Pastures collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Risk It Smoked Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne jar, one shoulder, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp oil; 3 tbsp Risk It Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, coat in the rub and leave uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 6–7 hours until it pulls apart easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eWrap and rest 30 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A thin coat of oil helps the rub grip so the bark builds evenly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490742826,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-risk-it-all-purpose-rub-220g-front.png?v=1783439286"},{"product_id":"smoky-pastures-sweet-dreams-seasoning-rub","title":"SMOKY PASTURES: Sweet Dreams Rub – 240g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Gentle — a \"sweet and spicy kick\" per the maker; not a chilli-bomb (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry, pork and fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, spicy and close to the heart\u003c\/h2\u003e\u003cp\u003eThe maker calls this one close to theirs, and you'll taste why. Sweet Dreams is the jar you reach for when you want a bit of sugar-glazed swagger without going full dessert. A sweet and spicy kick built for the birds, the pork and the whitefish that never get enough love.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSugar leads the charge, warm and rounded, before spice and paprika roll in for a gentle heat. There's a tangy lift in there too — amchur (dried mango) doing quiet, fruity work — and a savoury base of dehydrated veg and hydrolysed protein holding it all together. Sweet up front, spiced in the middle, moreish on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust chicken thighs or wings and grill — the sugar caramelises into a sticky edge\u003c\/li\u003e\n\u003cli\u003eRub pork loin or chops before a low roast for a sweet, spiced crust\u003c\/li\u003e\n\u003cli\u003eSeason a firm whitefish fillet and pan-fry hot and fast\u003c\/li\u003e\n\u003cli\u003eSprinkle over grilled corn or sweet potato wedges\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm-toned blend, coarser than a plain salt with visible spice and paprika flecks. Slightly clingy from the sugar but still shakes out clean. Smells sweet and faintly fruity the moment you crack the lid.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Hydrolysed Vegetable Protein, Amchur Powder, Spice Extract Paprika 160c, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/650_savour-pork-belly-bites.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCareful — a jar this sweet tends to vanish before the coals are ready. Go steady over direct flame so the sugars caramelise instead of scorching, then glaze chicken thighs with \u003ca href=\"\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell Royal Shine Peach \u0026amp; Pecan Glaze\u003c\/a\u003e and spark them up with \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e. Sweet, sticky, and gone before dinner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet Dreams Pork Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky edges, sweet ending.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork cutlets, about 2.5cm thick; 1 tbsp oil; 2 tbsp Sweet Dreams Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the cutlets.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 160°C for about 20 minutes until they read 55°C.\u003c\/li\u003e\n\u003cli\u003eSear over direct heat for 1 minute a side to 63°C, watching the sugar, then rest 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Starting indirect stops the sugar burning before the pork is done.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490775594,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-sweet-dreams-rub-220g-front.png?v=1783439293"},{"product_id":"smoky-pastures-game-on-seasoning-rub","title":"SMOKY PASTURES: Game On Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — aromatic and exotic, not a chilli rub (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb and game meats, chicken, seafood, flatbreads and curries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGame On — and then some\u003c\/h2\u003e\u003cp\u003eThis is the jar for the cook who's bored of the same old bark. Game On takes the bones of a proper BBQ rub and runs them through a Middle Eastern spice market — aromatic, exotic, and built to make lamb and game sing. It's the one you smuggle out when you want the mob at the table asking \"what did you PUT on this?\"\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eWarm and aromatic from the first hit — an exotic, herb-and-spice bouquet with a distinctly Middle Eastern lean over a savoury salt-and-sugar base. More fragrant than fiery, it leans into depth and perfume rather than heat, finishing herby and moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub generously over lamb shoulder, chops or a butterflied leg\u003c\/li\u003e\n\u003cli\u003eSeason venison, kangaroo or other game before a hot, fast sear\u003c\/li\u003e\n\u003cli\u003eDust chicken or firm seafood, then finish with a squeeze of lemon\u003c\/li\u003e\n\u003cli\u003eStir through a curry base or sprinkle over oiled flatbreads before the grill\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eAn earthy, herb-flecked blend — greens and browns with visible spice and dried herb. Medium grind, free-flowing, and unmistakably aromatic the second the lid comes off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Dehydrated Vegetables, Herbs, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-inhale-aroma.png?v=1782795130\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one on lamb — rub it on the night before, uncovered in the fridge, for a deeper aromatic crust. Fire the shoulder, mop it with \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then spoon \u003ca href=\"\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Mexican Chilli Oil\u003c\/a\u003e over the sliced ends for a smoky, nutty finish. It sings on kangaroo and venison, too.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Spiced Kangaroo Fillet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFast, fragrant and very Australian.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g kangaroo fillet; 1 tbsp oil; 1½ tbsp Game On Rub; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the fillet and season all over.\u003c\/li\u003e\n\u003cli\u003eSear over very high heat for 2–3 minutes a side until it reads 52–54°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thinly and finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Roo is very lean, so it wants hot, fast cooking and no further than medium-rare.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490808362,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-game-on-rub-220g-front.png?v=1783439298"},{"product_id":"smoky-pastures-tik-tik-boom-seasoning-rub","title":"SMOKY PASTURES: Tik Tik Boom Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low-medium — contains cayenne for a gentle warmth; no rated heat level given (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of dairy, sesame, soy, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Any meat off the grill — plus a shortcut curry base (recipe on the jar)\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA grill rub and a curry in one jar\u003c\/h2\u003e\u003cp\u003eInspired by tandoori and the great curry flavours, Tik Tik Boom pulls a proper trick: rub it on any meat for the grill, OR use it as the base for the quickest, easiest, most flavoursome curry you'll make all week. There's even a curry recipe on the jar. One shaker, two dinners — that's smuggler value.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA full tandoori-style spice deck — cumin, coriander, turmeric, cardamom, ginger and garlic — over a sweet-savoury salt-and-sugar base, with cayenne bringing a gentle building warmth rather than a slap. Earthy, fragrant and golden, with a lingering curry-house perfume on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub over chicken, lamb or paneer, then grill hot for a tandoori char\u003c\/li\u003e\n\u003cli\u003eUse as a curry base — brown onions, add the rub, then your protein and a splash of stock (see the jar recipe)\u003c\/li\u003e\n\u003cli\u003eToss through cauliflower or spuds with oil and roast\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into yoghurt for a quick spiced marinade or dip\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA vivid golden-ochre blend, coloured by turmeric and paprika, with visible seed and spice. Medium grind, free-flowing, and it fills the kitchen with curry-house aroma the moment the lid's off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (garlic, ginger, cumin, paprika, coriander, turmeric, cayenne pepper, cardamom), Spice Extract 160c, Food Acid 330.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of dairy, sesame, soy, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-waft-aroma.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eTwo dinners hide in this one jar — a tandoori grill rub and a shortcut curry base. Stir a spoon through yoghurt and marinate chicken or paneer, then grill hot for the char. Glaze with \u003ca href=\"\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Cherry Apple Rib Glaze\u003c\/a\u003e and drizzle \u003ca href=\"\/products\/proud-phoenix-co-coconut-lime-sambal-chilli-oil\"\u003eProud Phoenix Coconut \u0026amp; Lime Sambal Chilli Oil\u003c\/a\u003e over the top. Smuggler's tip: rest it before you plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tandoori-Style Grilled Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCurry-house char from your own barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 cup plain yoghurt; 2 tbsp Tik Tik Boom; 1 tbsp lemon juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the yoghurt, rub and lemon juice, coat the chicken and marinate for 4 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until charred in spots and 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Yoghurt carries the spice into the meat and chars beautifully over high heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490873898,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-tik-tik-boom-tandoori-rub-260g-front.png?v=1783439313"},{"product_id":"smokin-mangoes-bbq-mango-habanero-rib-glaze","title":"SMOKIN MANGOES BBQ: Mango Habanero Rib Glaze – 250ml","description":"\u003ch2\u003eThis hand crafted, small batch rib glaze is specially designed to give your ribs or wings that complementing sweet heat profile, whilst adding that glistening, eye popping shine.\u003c\/h2\u003e\n\u003cp\u003eLooking for something extra? Use it on desserts to deliver that extra kick\u003c\/p\u003e\n\u003cp\u003ePerfect on beef, pork and chicken\u003c\/p\u003e\n\u003cp\u003eHand crafted in South Australia \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Rating:\u003c\/strong\u003e Sweet mango with a gentle habanero warmth (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eSize:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e250ml Bottle\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/111_lick-lips-basting-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet mango up front, a real habanero kick behind it, and a shine you can see from across the yard. Season pork ribs with \u003ca href=\"\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e, cook them low and slow, then brush this on thin in the last 20 minutes. Keep \u003ca href=\"\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e handy for anyone chasing more heat. Sticky fingers are the evidence.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Mango Habanero Pineapple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDessert off the grill, with a sting in the tail.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pineapple, peeled and cut into thick rings; 3 tbsp Mango Habanero Rib Glaze; 4 scoops vanilla ice cream; A few mint leaves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the pineapple rings over high heat for 3 minutes a side until charred.\u003c\/li\u003e\n\u003cli\u003eBrush with the glaze for the final minute so it turns glossy.\u003c\/li\u003e\n\u003cli\u003eServe warm with ice cream and torn mint.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold ice cream softens the habanero heat while the char brings out the pineapple's sweetness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKIN MANGOES BBQ","offers":[{"title":"Default Title","offer_id":40470763274282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smokinmango1.jpg?v=1671888010"},{"product_id":"smokin-mangoes-bbq-cherry-jalapeno-rib-glaze","title":"SMOKIN MANGOES BBQ: Cherry Jalapeno Rib Glaze – 250ml","description":"\u003ch2\u003eHand crafted rib glaze, specially designed to give your ribs or wings that complementing sweet heat flavour profile whilst adding that glistening, eye popping shine\u003c\/h2\u003e\n\u003cp\u003eHand crafted in South Australia\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize: \u003c\/b\u003e 250ml Bottle\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/084_loaded-nachos-pulled-pork-grin.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet cherry, a jalapeño nudge and that glistening finish — ribs and wings never looked so smart. Rub pork with \u003ca href=\"\/products\/three-little-pigs-bbq-touch-of-cherry-bbq-rub-sweet-cherry-bbq-rub-347g\"\u003eThree Little Pigs Touch of Cherry BBQ Rub\u003c\/a\u003e, smoke it low and glaze in the last stretch. Leftovers? Pile pulled pork on corn chips, drizzle with glaze and spoon over \u003ca href=\"\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e. Best nachos you'll ever stash.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cherry Jalapeno Pulled Pork Nachos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers, promoted to the main event.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g cooked pulled pork; ½ cup Cherry Jalapeno Rib Glaze; 200g corn chips; 2 cups grated cheese.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the pulled pork in a pan with 3 tablespoons of the glaze until steaming hot, at least 75°C.\u003c\/li\u003e\n\u003cli\u003eLayer corn chips, pork and cheese in an ovenproof dish and bake at 200°C for 8–10 minutes until melted.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the remaining glaze and get it to the table fast.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Reheating the pork in the glaze gives every bite that sticky cherry finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKIN MANGOES BBQ","offers":[{"title":"Default Title","offer_id":40470763307050,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smokincherry1.jpg?v=1671888047"},{"product_id":"coast-n-smoke-the-rip","title":"COAST N SMOKE: The Rip Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — sweet up front, a back-palate kick on the finish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG. Contains mustard \u0026amp; celery — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork collar, rotisserie chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRide the Rip\u003c\/h2\u003e\n\u003cp\u003eNamed for the churn where the Surf Coast meets the sea, The Rip is the rub that lulls you in calm then pulls you under. It's the one you reach for when the ribs go on and the esky's already open — sweet enough for the kids, sneaky enough for the pitmaster. Coat, rest, smoke, and eat between the flags.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's mellow sweetness from brown and raw sugar. Through the middle, paprika, garlic and onion lay down a warm, savoury backbone with a whisper of cinnamon. Then the finish swells — chilli and cayenne roll in for that signature back-palate rip of heat that creeps up just as the sweetness fades.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a rack of pork ribs the night before — a thin smear of olive oil first so it grips, then dust all sides and rest uncovered in the fridge for a deeper crust.\u003c\/li\u003e\n\u003cli\u003eCoat a pork collar and smoke low and slow until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eDust a whole chicken and spin it on the rotisserie until the skin cracks and crisps.\u003c\/li\u003e\n\u003cli\u003eShake it over chunky chips straight off the grill for a sweet-heat hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, rusty-red medium grind flecked with pepper and paprika. Loose and shakeable — give it a rattle if it settles, as there are no anti-caking agents in here. The heat builds gently on the finish rather than smacking you up front.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, raw sugar, salt, black pepper, paprika, garlic, onion, mustard powder, celery salt, chilli powder, cayenne, cinnamon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG; no anti-caking agents. Contains mustard and celery. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-rib-toast.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSweet up front, sneaky on the finish — my kind of double-cross. Oil your ribs, two coats, and smoke low till they probe like butter, then lacquer them late with \u003ca href=\"\/products\/kosmos-q-peach-jalapeno-rib-glaze\"\u003eKosmos Q Peach Jalapeño Rib Glaze\u003c\/a\u003e and keep \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeño \u0026amp; Peach Hot Sauce\u003c\/a\u003e on the table for the sliced ends.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Rotisserie Rip Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCalm on the spit, a rip on the finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg), trussed; 1 tbsp olive oil; 2 tbsp The Rip Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the chicken lightly and coat all over with The Rip. Rest uncovered in the fridge for an hour if you can.\u003c\/li\u003e\n\u003cli\u003eSpin on the rotisserie over medium indirect heat, around 180°C, for 75–90 minutes.\u003c\/li\u003e\n\u003cli\u003eCook until the thickest part of the thigh reads 75°C and the skin is cracking.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The slow spin bastes the bird in its own juices while the sugars set into a crisp crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924558378,"sku":"CNS01RIP01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-the-rip-rub-200g-front.png?v=1783502793"},{"product_id":"coast-n-smoke-bancoora-bagel-seasoning","title":"COAST N SMOKE: Bancoora Bagel Seasoning – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — nutty, savoury, aromatic\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG, no added sugar. \u003cstrong\u003eContains sesame\u003c\/strong\u003e — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, smashed avo, chicken, potatoes, bagels\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eEverything, but better\u003c\/h2\u003e\n\u003cp\u003eBancoora is Coast n Smoke's take on the cult “everything but the bagel” seasoning — named for the beach just up the coast. It's the finishing sprinkle that turns smashed avo, a fried egg or a plain chook into something worth photographing. Nutty, garlicky and completely heat-free, it earns a permanent spot next to the toaster.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eToasty black and white sesame lead with a rich, nutty depth, backed by poppy and nigella seed for that unmistakable bagel-shop aroma. Flaky sea salt and garlic round it out, with cracked pepper for a gentle savoury bite. Moreish, aromatic and endlessly sprinkleable.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower it over smashed avo on toast with a squeeze of lemon.\u003c\/li\u003e\n\u003cli\u003eSprinkle on fried, poached or soft-boiled eggs at the table.\u003c\/li\u003e\n\u003cli\u003ePress onto chicken skin before roasting for a nutty, seeded crust.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or a cucumber salad for crunch and savour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA striking black-and-white seeded blend flecked with sea salt and garlic. Coarse, crunchy and built to be sprinkled at the end rather than cooked in.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black sesame seed, white sesame seed, poppy seed, sea salt flakes, black pepper, nigella seed, garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains sesame. No gluten detected during testing; vegan; no dairy; no MSG; no added sugar. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/673_bite-seeded-bagel.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBest contraband on the breakfast table, this one. It's a finisher, so hit it at the end — shower it over the avo, then build a proper brunch plate with a splash of \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon Hot Sauce\u003c\/a\u003e on the eggs and a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e for crunch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Seeded Smashed Avo with Jammy Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brunch plate that pays its own way.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ripe avocados; 4 thick slices sourdough; 4 eggs; ½ lemon; 2 tsp Bancoora Bagel Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLower the eggs into boiling water for 6½ minutes, then straight into iced water and peel.\u003c\/li\u003e\n\u003cli\u003eSmash the avo with lemon juice and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eToast the bread, pile on the avo, top with halved eggs and shower generously with Bancoora.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding it at the end keeps the sesame toasty and the crunch intact.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924591146,"sku":"CNS01BGL01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bancoora-bagel-seasoning-180g-front.png?v=1783502882"},{"product_id":"coast-n-smoke-bahia-barrels","title":"COAST N SMOKE: Bahia Barrels Rub – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — warm Brazilian Baiano spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no added MSG, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Picanha, chicken, fish, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChurrasco in a shaker\u003c\/h2\u003e\n\u003cp\u003eBahia Barrels takes its cue from tempero baiano — the vibrant, spiced seasoning of Brazil's Bahia coast — and points it straight at the grill. It's the rub for picanha night: warm, aromatic and just spicy enough to keep things interesting. Rub it on a fat-capped rump and you're most of the way to a Rio churrascaria.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEarthy cumin and coriander seed lead into sweet paprika and a warm, turmeric-gold hum. Chilli flakes and cayenne bring a genuine medium heat, while oregano, cinnamon and nutmeg give it that unmistakable Baiano complexity — spicy, fragrant and moreish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore the fat cap on a picanha, rub it hard, and grill over high heat fat-side first.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or firm white fish and cook fast over coals.\u003c\/li\u003e\n\u003cli\u003eCoat pork before a hot roast for a spiced, golden crust.\u003c\/li\u003e\n\u003cli\u003eToss cauliflower or chickpeas in oil and Bahia before roasting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm golden-red medium grind, herb-flecked and fragrant with cumin and turmeric. Free-running and quick to colour up over high heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Paprika, salt, garlic, onion, cumin, coriander seed, black pepper, cayenne, chilli flakes, oregano, turmeric, parsley, cinnamon, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during lab testing; vegan; no dairy; no added MSG; no added sugar. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/581_cheers-chicken-skewer.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSome call it a spice run; I call it picanha night. Score the fat cap, rub it hard, grill fat-side down till it renders, then serve with \u003ca href=\"\/products\/four-saucemen-the-bbq-sauce-500ml\"\u003eFour Saucemen The BBQ Sauce\u003c\/a\u003e on the side and a scatter of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e over the sliced rump.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Picanha Over the Coals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChurrasco night, no passport needed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg picanha (rump cap), fat cap on; 2 tbsp Bahia Barrels; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fat cap in a crosshatch, oil, and rub Bahia Barrels all over an hour before cooking.\u003c\/li\u003e\n\u003cli\u003eGrill fat-side down over medium-high coals for 6–8 minutes until the fat renders and crisps.\u003c\/li\u003e\n\u003cli\u003eMove to indirect heat and cook, turning, until it reads 52°C internal (20–25 minutes).\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendering the fat first bastes the meat in the spice as it finishes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924623914,"sku":"CNS01BAH01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bahia-barrels-rub-150g-front.png?v=1783502888"},{"product_id":"coast-n-smoke-zeally-seasoning","title":"COAST N SMOKE: Zeally Seasoning Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a slight chilli lift you can adjust to taste\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, salmon, burger patties, lamb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMontreal, by way of the Surf Coast\u003c\/h2\u003e\n\u003cp\u003eZeally is Coast n Smoke's take on the classic Montreal steak seasoning — coarse, savoury and built to crust up on a hot grill — with one Aussie twist: a lift of fresh dill. It's the seasoning that makes a mid-week steak taste like a steakhouse and turns a side of salmon into something special.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCoarse salt and cracked pepper lead, classic steakhouse-style, over garlic and onion. Coriander seed and a signature note of dill bring a fresh, almost herbal brightness, and a restrained hit of chilli and cayenne adds a lift you can dial up or down.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a steak generously and rest it 30 minutes before a rip-roaring sear for a proper crust.\u003c\/li\u003e\n\u003cli\u003eDust a side of salmon and roast or grill skin-side down.\u003c\/li\u003e\n\u003cli\u003eWork it through beef mince before shaping burger patties.\u003c\/li\u003e\n\u003cli\u003eRub lamb cutlets and grill hot and fast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, steakhouse-style grind, speckled dark with pepper and flecked green with dill. Chunky enough to build real texture on a seared crust.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, paprika, garlic, onion, black pepper, coriander seed, dill, chilli, cayenne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG; no added sugar. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/476_sprinkling-seafood-board.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by a coarse crust and a good rest. Season the steak heavy, rest it, then sear it hard and mop with \u003ca href=\"\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eBBQ Mafia Mobster BBQ Sauce\u003c\/a\u003e, finishing the sliced steak with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Dill-Crusted Salmon Side\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMontreal manners, Surf Coast attitude.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg side of salmon, skin on; 1 tbsp olive oil; 1½ tbsp Zeally; 1 lemon, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the salmon dry, oil the flesh and season evenly with Zeally.\u003c\/li\u003e\n\u003cli\u003eGrill or roast skin-side down at 200°C for 12–15 minutes until it flakes at the thickest part.\u003c\/li\u003e\n\u003cli\u003eSqueeze over lemon and serve straight from the tray.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coarse grind forms a crust that keeps the salmon moist underneath, and the dill loves fish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924656682,"sku":"CNS01ZLY01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-zeally-seasoning-170g-front.png?v=1783502875"},{"product_id":"coast-n-smoke-the-13th-apostle","title":"COAST N SMOKE: The 13th Apostle Rub – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rustic Mediterranean gyros herbs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, lamb, fish, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA pilgrimage for your chook\u003c\/h2\u003e\n\u003cp\u003eNamed with a wink at the Twelve Apostles down the Great Ocean Road, The 13th Apostle is Coast n Smoke's gyros-inspired herb blend — the one that turns a midweek chook into a backyard souvlaki shop. Rustic, aromatic and completely heat-free, it's built for anyone who wants big Mediterranean flavour without a single chilli in sight.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRustic Mediterranean herbs lead — rosemary, oregano and marjoram — over a garlicky, paprika-warmed base. Sumac brings a bright, lemony tang, and a whisper of cinnamon and nutmeg rounds it into something gently exotic. No heat, all aroma.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it into chicken thighs and grill for a backyard gyros — pile into warm pita with tzatziki.\u003c\/li\u003e\n\u003cli\u003eMassage it into a butterflied lamb leg the night before, then roast or spit-cook.\u003c\/li\u003e\n\u003cli\u003eDust firm white fish and roast with lemon and olive oil.\u003c\/li\u003e\n\u003cli\u003eToss chunky veg and haloumi for a Mediterranean tray bake.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA green-flecked, herby medium grind that smells like a Greek taverna kitchen. Loose and easy to work into oiled meat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Paprika, garlic, salt, onion, rosemary, parsley, sumac, oregano, black pepper, marjoram, nutmeg, cinnamon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG; no added sugar. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/690_sprinkle-rub-grilled-fish.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says the best gyros never needed a passport. Dry-brine the lamb overnight under a heavy coat, roast it slow, then lacquer it late with \u003ca href=\"\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e and scatter a little \u003ca href=\"\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic\u003c\/a\u003e over the carve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Chicken Gyros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe souvlaki shop just moved into your yard.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets; 2 tbsp The 13th Apostle; 2 tbsp olive oil and juice of 1 lemon; 4 pita breads; 1 cup tzatziki.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the chicken in the oil, lemon and rub, and marinate for at least 1 hour.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 5–6 minutes a side until it reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and pile into warm pita with tzatziki.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thigh stays juicy over high heat while the herbs and sumac char a little at the edges.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924689450,"sku":"CNS01THR01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-13th-apostle-rub-150g-front.png?v=1783502870"},{"product_id":"coast-n-smoke-winki-pop-dust","title":"COAST N SMOKE: Winki-POP Dust Seasoning Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a bit of sweet, a bit of salt, gentle spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, pork, seafood, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-rounder that earns its shelf\u003c\/h2\u003e\n\u003cp\u003eNamed for the Winki Pop break off Bells Beach, this is the one seasoning that does the lot. It's the jar you grab when you can't be bothered choosing — wings, chops, prawns, spuds, all handled. It even made finalist in the Australian Barbecue Rub Awards (Chicken) two years running, so it's not just us who reckon it's the ultimate utility player.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA gentle sweetness from brown and raw sugar meets smoky ancho and chipotle, with thyme and oregano lifting it herby and bright. Cumin and paprika round it out — spice you notice but never heat that shouts.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust chicken wings heavy and grill hot until the skin blisters and crisps.\u003c\/li\u003e\n\u003cli\u003eRub pork chops or a shoulder before a low, slow smoke.\u003c\/li\u003e\n\u003cli\u003eSeason firm white fish or prawns just before they hit the pan.\u003c\/li\u003e\n\u003cli\u003eToss it over roast cauliflower or baked potatoes for a smoky, herby lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm reddish-brown medium grind, herb-flecked, with a smoky-sweet aroma. Free-running and easy to shake, it colours up nicely on a hot cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, salt, ancho chilli, smoked paprika, onion, raw sugar, chipotle, garlic, cumin, paprika, mustard powder, black pepper, thyme, oregano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-burger-bite.png?v=1782795598\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery wing night needs a workhorse, and this is mine. Dust the wings heavy, grill them hot till the skin snaps, then toss through \u003ca href=\"\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e and shower the chips alongside with \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Winki-POP Pork Shoulder Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoky, herby and caught on camera.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork shoulder steaks; 2 tbsp Winki-POP Dust; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steaks and season both sides well. Rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 5–6 minutes a side, until they reach at least 63°C and are nicely coloured.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat lets the brown sugar caramelise without burning while the shoulder fat renders.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924722218,"sku":"CNS01WNK01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-winki-pop-dust-170g-front.png?v=1783502801"},{"product_id":"coast-n-smoke-surf-paddle-grill-salt-pepper-garlic-spg","title":"COAST N SMOKE: Surf Paddle Grill (Salt Pepper Garlic SPG) Seasoning Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury, the base layer for everything\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, seafood, vegetables — everything\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSalt, pepper, garlic. The holy trinity.\u003c\/h2\u003e\n\u003cp\u003eSPG — Surf Paddle Grill — is the three-ingredient seasoning every cook should have within arm's reach. It doesn't try to be clever; it just makes whatever you're cooking taste more like the best version of itself. From a Texas-style brisket to a fillet of fish to a tray of roast spuds, this is the one you reach for on autopilot.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean and savoury: flaky salt for seasoning, cracked black pepper for a gentle bite, and toasted garlic for that moreish, roasted depth. No sugar, no filler — just the three notes that make everything taste more like itself.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a brisket or a big steak edge to edge and cook it Texas-style — SPG is all it needs.\u003c\/li\u003e\n\u003cli\u003eUse it as your base coat, then layer a flavour rub on top for a two-tier bark.\u003c\/li\u003e\n\u003cli\u003eHit seafood and prawns just before the grill for clean, savoury seasoning.\u003c\/li\u003e\n\u003cli\u003eToss it through roast veg or chips before they go in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, speckled white-and-black grind with visible flecks of garlic. Free-running and built to season evenly across a big cut.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, pepper, garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG; no added sugar. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ok-sign.png?v=1782795599\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery fridge needs one honest seasoner, and SPG is mine — the base coat under every good cook. Lay it edge to edge on a brisket, run it low and slow, then sauce with \u003ca href=\"\/products\/butchers-axe-original-bbq-sauce-500ml\"\u003eButchers Axe Original BBQ Sauce\u003c\/a\u003e and finish the sliced ends with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Texas-Style SPG Brisket Point\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree ingredients, zero excuses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg brisket point; 4 tbsp SPG; Butcher paper or foil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the hard fat to about 5mm and season edge to edge with SPG.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the bark is set and it reads around 74°C, about 5–6 hours.\u003c\/li\u003e\n\u003cli\u003eWrap tightly and continue until it probes tender at around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest for at least 1 hour in a dry esky before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Without sugar on the surface, SPG can handle a long cook and builds a classic peppery bark.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924754986,"sku":"CNS01SPG01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-spg-salt-pepper-garlic-170g-front.png?v=1783502804"},{"product_id":"coast-n-smoke-bells-double-shot","title":"COAST N SMOKE: Bells Double Shot Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — earthy and bold, a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG. Contains coffee, cacao \u0026amp; mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, venison, goat\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTwo shots, one serious bark\u003c\/h2\u003e\n\u003cp\u003eBells Double Shot is the coffee rub for people who take both their beef and their brew seriously. Built with real coffee from Surf Coast Coffee Roasters and a hit of cacao, it's engineered to caramelise into a dark, sweet-savoury bark that makes red meat taste even more like itself. This is a low-and-slow rub with a barista's heart.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRoasted coffee and cacao lead with a deep, bittersweet richness, backed by raw sugar and paprika for balance. Chipotle and ancho add a smoky, earthy undertone rather than real heat, while cinnamon, ginger and nutmeg round it into something almost mole-like. Bold, rich, grown-up.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket or beef ribs the night before and smoke low — the coffee grounds caramelise into a black, glossy bark.\u003c\/li\u003e\n\u003cli\u003eRub a venison or lamb backstrap and sear hard for a fast, rich crust.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a beef ragu, chilli con carne or pie filling for depth.\u003c\/li\u003e\n\u003cli\u003eGo easy over direct high heat — the sugars and coffee love to caramelise, so keep them off the fiercest part of the fire.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark chocolate-brown coarse grind that smells of fresh coffee and cocoa. It grips oiled meat well and builds a deep, near-black bark over a long cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw sugar, salt, paprika, coffee, garlic, mustard powder, black pepper, cacao powder, chipotle, ancho chilli, oregano, cinnamon, ginger, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Contains coffee, cacao and mustard. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-rub-belly.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one earns a nod — coffee bark on beef is a beautiful racket. Smoke it low till it probes like butter, mop with \u003ca href=\"\/products\/hardcore-carnivore-saucesome-bbq-sauce\"\u003eHardcore Carnivore Saucesome BBQ Sauce\u003c\/a\u003e, then finish the sliced ends with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e. — Cap'n Darryl “Burnt Ends”\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crusted Lamb Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo shots and a rare finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lamb backstraps (about 600g); 2 tbsp Bells Double Shot; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the lamb and coat well with the rub. Leave 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over medium-high heat (not the fiercest part of the fire) for 3–4 minutes a side until it reads 57°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice into thick medallions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Coffee and sugar caramelise quickly, so a slightly gentler sear gives a dark crust without bitterness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924787754,"sku":"CNS01BEL01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bells-double-shot-rub-170g-front.png?v=1783502872"},{"product_id":"coast-n-smoke-south-west","title":"COAST N SMOKE: South West Rub – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — smoky, with a measured touch of heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, pork, potatoes, hummus\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSmoke without the smoker\u003c\/h2\u003e\n\u003cp\u003eSouth West bottles that low-and-slow smokehouse flavour and hands it to anyone with a grill, an oven or a bag of spuds. Smoked paprika does the heavy lifting, so you get campfire depth even when there isn't a log in sight. It's the smoky all-rounder that makes beef and pork taste like they've been in the pit all day.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSmoked paprika leads with a deep, campfire warmth. Cumin and coriander seed bring an earthy, almost Tex-Mex backbone, brown sugar rounds the edges, and a measured hit of chilli and cayenne lifts the finish without ever taking over.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it hard into a brisket or chuck the night before and smoke low for a dark, smoky bark.\u003c\/li\u003e\n\u003cli\u003eCoat pork ribs or a shoulder — two coats on the big cuts, one to bond and one to build.\u003c\/li\u003e\n\u003cli\u003eToss potato wedges in oil and South West before they hit the oven or grill.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through hummus or guacamole for an instant smoky dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA deep brick-red medium grind with the unmistakable scent of smoked paprika. Even and free-running, it clings well to oiled meat and colours up beautifully over the cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, salt, smoked paprika, garlic, onion, black pepper, cumin, chilli powder, coriander seed, cayenne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-bbq-tray.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: this is smoke you can run inland without a firebox. Work two coats into the beef, smoke it low till it probes like butter, then mop with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and finish the sliced ends with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky South West Wedges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCampfire flavour, oven-tray effort.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into wedges; 2 tbsp olive oil; 1½ tbsp South West Rub; ½ cup sour cream.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eParboil the wedges for 6 minutes, drain and let them steam dry.\u003c\/li\u003e\n\u003cli\u003eToss with oil and South West Rub and spread on a tray.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes, turning once, until crisp. Serve with sour cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Parboiling roughs up the edges so the smoked paprika has more surface to crisp onto.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924820522,"sku":"CNS01SOW01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-south-west-rub-180g-front.png?v=1783502797"},{"product_id":"coast-n-smoke-drop-in-jerk","title":"COAST N SMOKE: Drop-In Jerk Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium–hot — a real habanero kick (the hottest in the range)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, wings, pork, seafood\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eIsland heat, dropped in\u003c\/h2\u003e\n\u003cp\u003eDrop-In Jerk brings the aromatic fire of a Kingston roadside grill to your backyard. It's fragrant, spiced and properly warm — the hottest blend Coast n Smoke makes, thanks to a real hit of habanero. If you like your chicken with a lip-tingling, allspice-scented kick, this is your jar.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWarm allspice, thyme and clove lead with that unmistakable jerk perfume, over brown sugar and garlic. Then the heat arrives — ancho, cayenne and habanero building a genuine, lingering warmth, with ginger and cinnamon keeping it fragrant rather than just fiery.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMix with olive oil and lime into a wet marinade, coat chicken thighs, and cook over coals until charred at the edges.\u003c\/li\u003e\n\u003cli\u003eRub pork shoulder before a low smoke for jerk pulled pork.\u003c\/li\u003e\n\u003cli\u003eDust firm fish or prawns and grill fast, then finish with a squeeze of lime.\u003c\/li\u003e\n\u003cli\u003eToss through roasted nuts for a spicy bar snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse, herb-flecked grind that smells of allspice and thyme. It works into a rich, clingy marinade once you add oil, and chars beautifully over live fire.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, brown sugar, thyme, allspice, garlic, black pepper, cinnamon, ginger, cayenne, ancho chilli, habanero chilli, clove.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/489_sniffing-jerk-drumsticks.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCareful — a jar this hot tends to vanish before dinner. Make it a wet marinade with oil and lime, char the wings over coals, then glaze with sweet \u003ca href=\"\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e to tame it and splash on \u003ca href=\"\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e if you want to keep the fire going.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Charred Jerk Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eIsland heat with the lid on.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg bone-in chicken thighs; 3 tbsp Drop-In Jerk; 3 tbsp olive oil; Juice of 2 limes; 2 spring onions, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the rub, oil and lime juice into a paste, coat the chicken and marinate 4 hours or overnight.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 30–35 minutes.\u003c\/li\u003e\n\u003cli\u003eMove over the coals for 3–4 minutes a side to char, until it reads 75°C.\u003c\/li\u003e\n\u003cli\u003eScatter with spring onion and serve with extra lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Oil and lime turn the dry rub into a clingy marinade that chars beautifully over live fire.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924853290,"sku":"CNS01JRK01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-drop-in-jerk-rub-170g-front.png?v=1783502880"},{"product_id":"uncle-mungos-chipotle-bbq","title":"UNCLE MUNGOS: Chipotle BBQ - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe crowd-pleaser of the BBQ shelf\u003c\/h2\u003e\u003cp\u003eWith a flavour reminiscent of the legendary Bhut Jolokia BBQ but dialled right back, Uncle Mungo's Chipotle BBQ sauce is the milder bottle that doesn't skimp on character. The perfect chipotle BBQ sauce for any palate at the table.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eMaple syrup and molasses bring the sweetness, smoky chipotle chilli does the talking, and a subtle warmth sits underneath. Rated Hub Heat 4\/11 — flavour first, gentle heat second.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMopped over ribs and brisket\u003c\/li\u003e\n\u003cli\u003eBrushed on chicken before the grill\u003c\/li\u003e\n\u003cli\u003eSqueezed straight onto a burger or snags\u003c\/li\u003e\n\u003cli\u003eStirred into pulled pork\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy BBQ sauce with a deep smoky aroma and an easy, sweet-savoury finish.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato paste (34%), mustard, brown sugar, vinegar, maple syrup, onion, garlic, molasses, lemon juice, Worcestershire, paprika, chipotle chilli, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. Includes Worcestershire, so it may not suit a strict vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/732_devilish-chipotle-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the BBQ sauce I keep where me hand falls first — easy, smoky and friendly to every plate. Mop it over a rack of ribs rubbed with \u003ca href=\"\/products\/smokin-hoggz-applewood-bbq-rub\"\u003eSmokin Hoggz Applewood Rub\u003c\/a\u003e, then finish the pork with a little \u003ca href=\"\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e for a sweeter bark. Squeeze it on a double cheeseburger, and stand a spoon of \u003ca href=\"\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e alongside for the tangy crowd. Keep it between us.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Chipotle Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoky, sweet and gone before the second beer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg chicken drumsticks; 1 tbsp olive oil; 2 tsp salt and cracked pepper; ½ cup Chipotle BBQ.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the drumsticks in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect on the barbie or smoker at 150°C for about 50 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with Chipotle BBQ, cook 10 minutes, brush again and cook until the thickest drumstick reads 75°C (they're juicier closer to 80°C).\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with an extra drizzle.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing late lets the maple and molasses go sticky without burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Chipotle BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 4\/11 — mild. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Chipotle BBQ on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on ribs, brisket, chicken. Try it: mopped over ribs and brisket; brushed on chicken before the grill; squeezed straight onto a burger or snags; stirred into pulled pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Chipotle BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato paste (34%), mustard, brown sugar, vinegar, maple syrup, onion, garlic, molasses, lemon juice, Worcestershire, paprika, chipotle chilli, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Chipotle BBQ gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. Includes Worcestershire, so it may not suit a strict vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Chipotle BBQ made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Chipotle BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 4\/11 — mild. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Chipotle BBQ on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on ribs, brisket, chicken. Try it: mopped over ribs and brisket; brushed on chicken before the grill; squeezed straight onto a burger or snags; stirred into pulled pork.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Chipotle BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tomato paste (34%), mustard, brown sugar, vinegar, maple syrup, onion, garlic, molasses, lemon juice, Worcestershire, paprika, chipotle chilli, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Chipotle BBQ gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. Includes Worcestershire, so it may not suit a strict vegan or vegetarian diet. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Chipotle BBQ made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730700842,"sku":"UMCBH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-chipotle-bbq-sauce-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-habanero-ketchup","title":"UNCLE MUNGOS: Habanero Ketchup - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Warm (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chips, BBQ meats, dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eKetchup, but make it bite back\u003c\/h2\u003e\u003cp\u003eThick, glossy and spicy — who doesn't love ketchup? Uncle Mungo's Habanero Ketchup is your go-to squeeze wherever the red stuff usually lands, just with a grown-up kick.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eSweet and tart from the tomato and glucose, with a mild habanero burn that compliments rather than overwhelms. Rated Hub Heat 4\/11 — warm, not wild.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOn hot chips and wedges\u003c\/li\u003e\n\u003cli\u003eAlongside BBQ meats\u003c\/li\u003e\n\u003cli\u003eAs an everyday dipping sauce\u003c\/li\u003e\n\u003cli\u003eStirred into burger sauces and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy red ketchup with a sweet-tart aroma and a gentle, building habanero warmth.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato paste (68%), glucose, vinegar, sugar, habanero peppers, onion, garlic, paprika, clove, salt, emulsifier (415), food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/651_fanning-chips-ketchup.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the red stuff with a record — everyday ketchup that learned to bite. Pour it over a mountain of hot chips, run it next to a snag off the grill, and for a proper upgrade smuggle it onto a burger beside a swipe of \u003ca href=\"\/products\/republic-smash-sauce-burger-dipping-sauce-500ml\"\u003eRepublic Smash Sauce\u003c\/a\u003e. Want a fancier dip? A spoon of \u003ca href=\"\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e sweetens the deal, or stripe a steak with \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side. Quietly brilliant.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Habanero Ketchup Meatloaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNan's meatloaf, now with a rap sheet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 egg; ½ cup breadcrumbs; 1 onion, grated; ⅓ cup Habanero Ketchup.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, egg, breadcrumbs, onion and 2 tbsp Habanero Ketchup, then press into a lined loaf tin.\u003c\/li\u003e\n\u003cli\u003eBake at 180°C for 35 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread the rest of the ketchup over the top and bake another 15 minutes, until the centre reads 71°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Habanero Ketchup?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 4\/11 — warm. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Habanero Ketchup on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chips, bbq meats, dipping. Try it: on hot chips and wedges; alongside BBQ meats; as an everyday dipping sauce; stirred into burger sauces and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Habanero Ketchup?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato paste (68%), glucose, vinegar, sugar, habanero peppers, onion, garlic, paprika, clove, salt, emulsifier (415), food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Habanero Ketchup gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Habanero Ketchup made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Habanero Ketchup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 4\/11 — warm. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Habanero Ketchup on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chips, bbq meats, dipping. Try it: on hot chips and wedges; alongside BBQ meats; as an everyday dipping sauce; stirred into burger sauces and marinades.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Habanero Ketchup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tomato paste (68%), glucose, vinegar, sugar, habanero peppers, onion, garlic, paprika, clove, salt, emulsifier (415), food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Habanero Ketchup gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Habanero Ketchup made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730733610,"sku":"UMHKH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-habanero-ketchup-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-sweet-sour","title":"UNCLE MUNGOS: Sweet n Sour - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten \u0026amp; soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Nuggets, wings, stir fry\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sauce you grew up loving\u003c\/h2\u003e\u003cp\u003eThe sauce you grew up loving, made by the company you've grown to love. Uncle Mungo's Sweet n Sour is nostalgia in a bottle, with a bit more attitude.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eClassic sweet-and-sour tang from cane sugar, apricots and vinegar, with a touch of habanero warmth. Rated Hub Heat 5\/11 — just enough heat to keep things interesting.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWith nuggets and wings\u003c\/li\u003e\n\u003cli\u003eTossed through a stir fry\u003c\/li\u003e\n\u003cli\u003eDrizzled over roast potatoes\u003c\/li\u003e\n\u003cli\u003eAs a dipping sauce for spring rolls\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, tangy sauce with that familiar sweet-sour aroma and a moderate burn on the finish.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cane sugar (32%), water, apricots, glucose, vinegar, corn starch, mustard, soy sauce (contains soy and gluten), habanero, salt, onion, garlic, fruit pectin, food acid (330). Contains soy and gluten. May contain traces of milk products.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten and soy (from soy sauce) — not gluten free or gluten friendly. May contain traces of milk products. Contains mustard. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-thumbs-up-chewing.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe taste of every childhood takeaway, smuggled back to you with a grown-up kick. Toss it through a tray of nuggets or wings, swirl it into a quick stir fry, and for a sneaky upgrade run a drop of \u003ca href=\"\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e through it. Crispy chilli fan? Spoon a little \u003ca href=\"\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e on top, or fire it up with a splash of \u003ca href=\"\/products\/nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml\"\u003eNomad Chilli Co Sriracha\u003c\/a\u003e and thank me later.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet n Sour Pork Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe takeaway classic, done over coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork shoulder, cut into 3cm cubes; 1 red capsicum, chunked; ¼ fresh pineapple, chunked; ½ cup Sweet n Sour.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread pork, capsicum and pineapple onto skewers (soak wooden ones for 30 minutes first).\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning often.\u003c\/li\u003e\n\u003cli\u003eBrush with Sweet n Sour for the last 3 minutes and cook until the pork reads 63°C or above.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve with extra sauce for dipping.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Sweet n Sour?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 5\/11 — medium. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Sweet n Sour on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on nuggets, wings, stir fry. Try it: with nuggets and wings; tossed through a stir fry; drizzled over roast potatoes; as a dipping sauce for spring rolls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Sweet n Sour?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCane sugar (32%), water, apricots, glucose, vinegar, corn starch, mustard, soy sauce (contains soy and gluten), habanero, salt, onion, garlic, fruit pectin, food acid (330). Contains soy and gluten. May contain traces of milk products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Sweet n Sour gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains gluten and soy (from soy sauce) — not gluten free or gluten friendly. May contain traces of milk products. Contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Sweet n Sour made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Sweet n Sour?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 5\/11 — medium. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Sweet n Sour on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on nuggets, wings, stir fry. Try it: with nuggets and wings; tossed through a stir fry; drizzled over roast potatoes; as a dipping sauce for spring rolls.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Sweet n Sour?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cane sugar (32%), water, apricots, glucose, vinegar, corn starch, mustard, soy sauce (contains soy and gluten), habanero, salt, onion, garlic, fruit pectin, food acid (330). Contains soy and gluten. May contain traces of milk products.\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Sweet n Sour gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains gluten and soy (from soy sauce) — not gluten free or gluten friendly. May contain traces of milk products. Contains mustard. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Sweet n Sour made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730766378,"sku":"UMSSH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-sweet-n-sour-hot-sauce-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-bhut-jolokia-bbq","title":"UNCLE MUNGOS: Bhut Jolokia BBQ - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot (Hub Heat 8\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains honey \u0026amp; mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eUncle Mungo's personal favourite\u003c\/h2\u003e\u003cp\u003eWho doesn't love a good BBQ sauce? Crafted by Uncle Mungo himself, this Bhut Jolokia BBQ sauce is one of his personal favourites — an absolute must for your pantry. Try it once and you won't know how you lived without it.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eSmoky, sweet and spicy with undertones of citrus, built on tomato, brown sugar, honey and natural hickory smoke. Rated Hub Heat 8\/11 — the heat comes after the flavour, but the Bhut Jolokia is not for the chilli novice.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSmothered over steak and ribs\u003c\/li\u003e\n\u003cli\u003eBrushed on chicken low and slow\u003c\/li\u003e\n\u003cli\u003eAcross just about any meat off the grill\u003c\/li\u003e\n\u003cli\u003eStirred into a smoky marinade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, smoky BBQ sauce with a sweet citrus lift and a serious ghost pepper burn that builds after the flavour lands.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato paste (34%), mustard, brown sugar, vinegar, honey, onion, garlic, molasses, lemon juice, Worcestershire, natural hickory liquid smoke, paprika, Bhut Jolokia chilli, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains honey and mustard, and includes Worcestershire — not suitable for vegans. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/709_devilish-chilli-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eMungo's own favourite, and once you taste it you'll see why I never let the crate run dry. Smother it over a rack of ribs, brush it on chicken low and slow over a base of \u003ca href=\"\/products\/misty-gully-chicken-rub-260g\"\u003eMisty Gully Chicken Rub\u003c\/a\u003e, and crust the beef ribs with a little \u003ca href=\"\/products\/bbq-mafia-the-squealer-bbq-rub-275g\"\u003eBBQ Mafia The Squealer\u003c\/a\u003e for extra bark. For the milder crowd at the table, keep a jar of \u003ca href=\"\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND Blazed Smoked Chilli Honey\u003c\/a\u003e on hand to drizzle. Three moves, one very happy grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ghost Pepper Rib Lacquer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour lands first. The ghost turns up fashionably late.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 2 tbsp yellow mustard; 3 tbsp salt, pepper and paprika mix; ½ cup Bhut Jolokia BBQ.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the ribs with mustard and dust with the salt, pepper and paprika mix.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for about 5 hours, until a probe slides in easily between the bones.\u003c\/li\u003e\n\u003cli\u003eBrush with Bhut Jolokia BBQ and cook 15 minutes more so it sets to a glossy lacquer.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, slice between the bones and warn the table.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Bhut Jolokia BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 8\/11 — hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Bhut Jolokia BBQ on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on steak, ribs, chicken. Try it: smothered over steak and ribs; brushed on chicken low and slow; across just about any meat off the grill; stirred into a smoky marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Bhut Jolokia BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato paste (34%), mustard, brown sugar, vinegar, honey, onion, garlic, molasses, lemon juice, Worcestershire, natural hickory liquid smoke, paprika, Bhut Jolokia chilli, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Bhut Jolokia BBQ gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains honey and mustard, and includes Worcestershire — not suitable for vegans. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Bhut Jolokia BBQ made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Bhut Jolokia BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 8\/11 — hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Bhut Jolokia BBQ on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on steak, ribs, chicken. Try it: smothered over steak and ribs; brushed on chicken low and slow; across just about any meat off the grill; stirred into a smoky marinade.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Bhut Jolokia BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tomato paste (34%), mustard, brown sugar, vinegar, honey, onion, garlic, molasses, lemon juice, Worcestershire, natural hickory liquid smoke, paprika, Bhut Jolokia chilli, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Bhut Jolokia BBQ gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains honey and mustard, and includes Worcestershire — not suitable for vegans. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Bhut Jolokia BBQ made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730799146,"sku":"UMBJB","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-bhut-jolokia-bbq-sauce-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-garlic-bhut-jolokia","title":"UNCLE MUNGOS: Garlic Bhut Jolokia - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot (Hub Heat 8\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains Worcestershire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, steak, stir fry\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA match made in chilli heaven\u003c\/h2\u003e\u003cp\u003eCould there be a better marriage between garlic and chilli? Uncle Mungo's Garlic Bhut Jolokia is a perfect all-rounder condiment — the uses are endless.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eFresh garlic and capsicum lay down a savoury base, cayenne and Bhut Jolokia chilli bring the fire, and Worcestershire adds deep umami. Rated Hub Heat 8\/11 — the ghost pepper packs a serious punch.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOn chicken, steak and veg\u003c\/li\u003e\n\u003cli\u003eStirred into casseroles and stir fries\u003c\/li\u003e\n\u003cli\u003eAs a punchy dipping sauce\u003c\/li\u003e\n\u003cli\u003eSplashed into fried rice\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA savoury, garlic-forward sauce with a deep umami aroma from the Worcestershire and a serious ghost pepper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar (48%), garlic, capsicum, cayenne chilli, brown sugar, Bhut Jolokia chilli, lemon juice, onion, Worcestershire, cumin, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains Worcestershire, which commonly includes anchovy — may not suit a vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-wink-bottle.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eGarlic and ghost pepper, smuggled into the same bottle like they were always meant to ride together. Splash it over a roast chook seasoned with \u003ca href=\"\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys Chicken Rub\u003c\/a\u003e, stir it through a stir fry, and use it as a punchy dip beside a spoon of \u003ca href=\"\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e. Doing a Sunday roast? A finishing shake of \u003ca href=\"\/products\/rum-and-que-umami-garlic\"\u003eRum and Que Umami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e doubles the garlic hit. Endless uses, just like I promised.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Ghost Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover rice, upgraded to a felony.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 cups day-old cooked rice; 2 eggs, beaten; 1 cup frozen peas and corn; 2 spring onions, sliced; 1–2 tsp Garlic Bhut Jolokia.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScramble the eggs in a hot oiled wok, then set aside.\u003c\/li\u003e\n\u003cli\u003eStir-fry the peas and corn for 2 minutes, add the rice and toss over high heat for 4 minutes.\u003c\/li\u003e\n\u003cli\u003eReturn the egg, add the spring onion and splash in the Garlic Bhut Jolokia.\u003c\/li\u003e\n\u003cli\u003eToss 1 minute more, taste and add another drop if you're brave.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Garlic Bhut Jolokia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 8\/11 — hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Garlic Bhut Jolokia on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chicken, steak, stir fry. Try it: on chicken, steak and veg; stirred into casseroles and stir fries; as a punchy dipping sauce; splashed into fried rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Garlic Bhut Jolokia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eApple cider vinegar (48%), garlic, capsicum, cayenne chilli, brown sugar, Bhut Jolokia chilli, lemon juice, onion, Worcestershire, cumin, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Garlic Bhut Jolokia gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains Worcestershire, which commonly includes anchovy — may not suit a vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Garlic Bhut Jolokia made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Garlic Bhut Jolokia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 8\/11 — hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Garlic Bhut Jolokia on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chicken, steak, stir fry. Try it: on chicken, steak and veg; stirred into casseroles and stir fries; as a punchy dipping sauce; splashed into fried rice.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Garlic Bhut Jolokia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple cider vinegar (48%), garlic, capsicum, cayenne chilli, brown sugar, Bhut Jolokia chilli, lemon juice, onion, Worcestershire, cumin, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Garlic Bhut Jolokia gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains Worcestershire, which commonly includes anchovy — may not suit a vegan or vegetarian diet. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Garlic Bhut Jolokia made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730831914,"sku":"UMGBJ","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-garlic-bhut-jolokia-hot-sauce-200ml-front.png?v=1791301957"},{"product_id":"uncle-mungos-mango-reaper","title":"UNCLE MUNGOS: Mango Carolina Reaper - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot (Hub Heat 10\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chicken, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe original, and still the favourite\u003c\/h2\u003e\u003cp\u003eUncle Mungo's first ever recipe, and his most popular. The Mango Carolina Reaper is a versatile all-rounder — the sweet, fruity Reaper sauce that started it all.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eMango (37%) and apple juice bring the sweetness, apple cider vinegar adds a tangy lift, and Carolina Reaper delivers the punch only a Reaper can. Rated Hub Heat 10\/11 — a perfect pick for the chilli enthusiast.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOver wings and grilled chicken\u003c\/li\u003e\n\u003cli\u003eStirred through marinades and glazes\u003c\/li\u003e\n\u003cli\u003eSplashed on tacos and fish\u003c\/li\u003e\n\u003cli\u003eDrizzled over a tropical slaw\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA vibrant, fruity sauce with a sweet mango aroma, a tangy cider-vinegar lift and a fierce Reaper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ooh-surprised.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe one that started the whole operation — sweet mango out front, Reaper kicking the door in behind. Toss it through a tray of wings dusted with a little \u003ca href=\"\/products\/pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning\"\u003ePitmastery Buffalo Flava Dust\u003c\/a\u003e, glaze grilled chicken rubbed with \u003ca href=\"\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, and splash it over fish tacos beside a fruity hit of \u003ca href=\"\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Tamarind Gold\u003c\/a\u003e. Mungo's original, and still the loot I move most.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mango Reaper Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet up front, a door-kick behind.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g firm white fish fillets; 8 small tortillas; 2 cups shredded cabbage; 1 lime; 1 tbsp Mango Carolina Reaper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the fish, then grill over high heat for 3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eToss the cabbage with the lime juice and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas, pile in cabbage and flaked fish.\u003c\/li\u003e\n\u003cli\u003eFinish each taco with a few drops of Mango Carolina Reaper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Mango Carolina Reaper?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 10\/11 — very hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Mango Carolina Reaper on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, chicken, tacos. Try it: over wings and grilled chicken; stirred through marinades and glazes; splashed on tacos and fish; drizzled over a tropical slaw.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Mango Carolina Reaper?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Mango Carolina Reaper gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Mango Carolina Reaper made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Mango Carolina Reaper?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 10\/11 — very hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Mango Carolina Reaper on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, chicken, tacos. Try it: over wings and grilled chicken; stirred through marinades and glazes; splashed on tacos and fish; drizzled over a tropical slaw.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Mango Carolina Reaper?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Mango Carolina Reaper gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Mango Carolina Reaper made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730864682,"sku":"UMMRH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-mango-carolina-reaper-hot-sauce-200ml-front.png?v=1791301957"},{"product_id":"uncle-mungos-scorpion-wing","title":"UNCLE MUNGOS: Scorpion Wing - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot (Hub Heat 10\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · may contain soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, grilled chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your wing game by 1000%\u003c\/h2\u003e\u003cp\u003eSlightly sweet, slightly tart, slightly smoky and 100% hot. Get Uncle Mungo's Scorpion Wing into your life and your wings will never be the same.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eA balanced hit of sweet brown sugar, tart apple cider vinegar and hickory smoke under a serious Moruga Scorpion and Bhut Jolokia burn. Rated Hub Heat 10\/11 — built for the wing fiends.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTossed through a tray of wings\u003c\/li\u003e\n\u003cli\u003eBrushed onto grilled chicken\u003c\/li\u003e\n\u003cli\u003eSplashed over anything that needs fire\u003c\/li\u003e\n\u003cli\u003eStirred into a smoky wing glaze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, smoky sauce with a sweet-tart aroma and a fierce, lingering scorpion burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar (36%), vegetable oil (may contain soy), tomato paste, lemon, Moruga Scorpion chilli, Bhut Jolokia chilli, brown sugar, garlic, onion, hickory liquid smoke, paprika, food acid (330), emulsifier (415).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. The vegetable oil may contain soy. No other animal products are listed. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/490_fanning-scorpion-hot-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the bottle that gets a tray of wings put on a watch-list — smoky, sweet and savage all at once. Toss it through hot wings, brush it on grilled chook, then cool the burn with a generous pour of \u003ca href=\"\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e. Want a buffalo classic alongside? A splash of \u003ca href=\"\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e rounds out the platter. Game on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Scorpion Sting Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked, crisped, then thrown in the deep end.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, jointed; 1 tbsp baking powder; 1 tsp salt; 3 tbsp Scorpion Wing; 2 tbsp melted butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings dry and toss with baking powder and salt.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eMove to a hot grill or a 220°C oven for 10–15 minutes until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToss in the Scorpion Wing mixed with melted butter and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps instead of going rubbery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Scorpion Wing?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 10\/11 — very hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Scorpion Wing on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, grilled chicken. Try it: tossed through a tray of wings; brushed onto grilled chicken; splashed over anything that needs fire; stirred into a smoky wing glaze.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Scorpion Wing?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eApple cider vinegar (36%), vegetable oil (may contain soy), tomato paste, lemon, Moruga Scorpion chilli, Bhut Jolokia chilli, brown sugar, garlic, onion, hickory liquid smoke, paprika, food acid (330), emulsifier (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Scorpion Wing gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. The vegetable oil may contain soy. No other animal products are listed. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Scorpion Wing made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Scorpion Wing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 10\/11 — very hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Scorpion Wing on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, grilled chicken. Try it: tossed through a tray of wings; brushed onto grilled chicken; splashed over anything that needs fire; stirred into a smoky wing glaze.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Scorpion Wing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple cider vinegar (36%), vegetable oil (may contain soy), tomato paste, lemon, Moruga Scorpion chilli, Bhut Jolokia chilli, brown sugar, garlic, onion, hickory liquid smoke, paprika, food acid (330), emulsifier (415).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Scorpion Wing gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. The vegetable oil may contain soy. No other animal products are listed. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Scorpion Wing made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730897450,"sku":"UMSWH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-scorpion-wing-hot-sauce-200ml-front.png?v=1791301958"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-origin_australian_made.png?v=1792909406","url":"https:\/\/www.therubhub.com.au\/collections\/australian-made.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}