{"title":"Award Winners","description":"\u003ch3\u003e\u003cstrong\u003eAward Winners\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eCompetition-proven flavour. These rubs and sauces haven't just been taste-tested on the deck — they've won hardware at the comps. The trophy cabinet's finest.\u003c\/p\u003e","products":[{"product_id":"smoke-on-wheels-bootleg-bbq-sauce","title":"SMOKE ON WHEELS: Bootleg Bourbon Infused BBQ Sauce – 488ml","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 — a warm bourbon finish with a noticeable bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGlaze it like you mean it\u003c\/h2\u003e\n\u003cp\u003eA rich, Kansas City-style barbecue sauce with a genuine hit of bourbon, built by pitmaster Andy Groneman off the back of 30+ years and 25+ Grand Championships on the American BBQ circuit. It's the sauce Rub Hub customers keep coming back to restock — delicious straight out of the bottle, better slathered on meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and tomato sweetness up front, a slow build of bourbon and Worcestershire depth through the middle, finishing with a noticeable, lingering bite from chilli and black pepper that keeps it from tasting like a generic sweet red sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it on thin in the last 15–20 minutes of the cook so the bourbon sugars set into a sticky, glossy bark instead of burning.\u003c\/li\u003e\n\u003cli\u003eWarm the bottle slightly before saucing — it spreads easier and clings better to ribs and chicken skin.\u003c\/li\u003e\n\u003cli\u003eStir a splash through pulled pork or burnt ends for an instant finishing sauce.\u003c\/li\u003e\n\u003cli\u003eKeep a bowl on the table — it's a genuinely good dipping sauce for chips too, not just a rib glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, glossy, deep mahogany-red — pours slow and clings to a brush or a rack of ribs rather than running straight off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato paste, brown sugar, Soy Sauce (water, soybeans, salt, alcohol (to preserve freshness), water, high fructose corn syrup, caramel colour, phosphoric acid, natural and artificial flavours, sodium benzoate (preservative), caffeine), apple cider vinegar, salt, Worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour, sulfiting agent), spices (including celery seed, mustard, chili peppers), dehydrated garlic, apple juice concentrate, dehydrated onion, potassium sorbate and sodium benzoate (added as preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. 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\/284_delight-bbq-sauce-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;\"\u003eEvery fridge needs a bottle that pulls double duty. Rub the brisket first with \u003ca href=\"\/products\/hardcore-carnivore-steak-master-seasoning-391g\"\u003eHardcore Carnivore's Steak Master Seasoning\u003c\/a\u003e, then brush this on thin in the last twenty minutes so the bourbon sugars glaze instead of burn — proper KC-style, sticky bark and all. Finish the sliced ends with \u003ca href=\"\/products\/tracklements-sticky-fig-relish\"\u003eTracklements' Sticky Fig Relish\u003c\/a\u003e, and don't declare what's left of it at 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: Bootleg Bourbon Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy with a Kansas City accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point, fat trimmed to 5mm; 4 tbsp your favourite beef rub; ¾ cup Bootleg Bourbon BBQ Sauce; 3 tbsp brown sugar; 2 tbsp 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\u003eSeason the point and smoke at 125°C until it reaches about 85°C and the bark is dark, around 6 hours.\u003c\/li\u003e\n\u003cli\u003eCube into 3cm pieces and tip into a foil tray with the sauce, sugar and butter, tossing to coat.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 60–90 minutes until the cubes are sticky and probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then serve with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing the cubes late lets the bourbon sugars set into a glaze instead of burning over the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Bootleg Bourbon BBQ Sauce gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — it's a sweet, bourbon-forward sauce with a noticeable finishing bite, not a chilli-forward hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork and chicken — brush it on late so the sugars glaze instead of burning.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665352234,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/Smoke-On-Wheels-Bootleg-Sauce-Base__73066.jpg?v=1661958097"},{"product_id":"smoke-on-wheels-bbq-marinade","title":"SMOKE ON WHEELS: BBQ Marinade – 488ml","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 No heat — pure garlic, lemon and herb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, steaks, chops, kebabs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt to win, not just to marinate\u003c\/h2\u003e\n\u003cp\u003eThis award-winning marinade from Smoke on Wheels was developed to win BBQ contests, not just dress up a Sunday chop — take advantage of it and make your chicken, steaks, chops and kebabs sing with flavour.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eOlive oil and butter richness up front, garlic and dehydrated onion through the middle, with a bright lemon finish that cuts the richness and keeps it from tasting heavy.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate chicken, steak or chops for at least a few hours — overnight for the best result — then pat dry before it hits the grill so you get real colour, not steam.\u003c\/li\u003e\n\u003cli\u003eThread it through kebabs and chops before skewering so every side picks up the garlic and lemon.\u003c\/li\u003e\n\u003cli\u003eBrush extra marinade over vegetables on the side of the grill — it's not just a meat marinade.\u003c\/li\u003e\n\u003cli\u003eNever reuse marinade that's touched raw meat — reserve a little unused, set aside before marinating, as a finishing baste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden, oil-based, with visible flecks of garlic and herb — it separates on standing, so give it a shake before you pour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e olive oil, soybean oil (with salt, soy lecithin, natural and artificial flavours, beta carotene, citric acid, dimethylpolysiloxane [anti-foaming agent]), water, garlic, lemon juice concentrate, dehydrated onion, salt, spices, xanthan gum, sodium benzoate, potassium sorbate and TBHQ (preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. 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\/118_focused-skewering-kebabs.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;\"\u003eDarryl's orders: let the chicken sit in this overnight, then pat it dry before it hits the grill so you get real colour, not steam. Dust the skewers with \u003ca href=\"\/products\/rum-and-que-shandy-lemon-lime-beer-rub-200g\"\u003eRum and Que's Shandy Lemon-Lime Beer Rub\u003c\/a\u003e first for a citrus edge, then keep \u003ca href=\"\/products\/blackbear-bbq-hot-barbecue-sauce\"\u003eBlackbear BBQ's Hot BBQ Sauce\u003c\/a\u003e on the table for anyone who wants a smoky kick on the side. Contest-built, backyard-proven.\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 Lemon Lamb Kebabs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOvernight in the bath, five minutes on the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g lamb leg, cut into 3cm cubes; ½ cup Smoke on Wheels BBQ Marinade, plus 2 tbsp set aside unused; 1 red onion, cut in wedges; 1 red capsicum, cut in squares.\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 lamb in the ½ cup of marinade and refrigerate overnight.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers with the onion and capsicum, then pat the outside dry.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 8–10 minutes, turning, until well browned.\u003c\/li\u003e\n\u003cli\u003eBrush with the reserved unused marinade, rest 3 minutes and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Patting dry before the grill gives real colour, and the reserved marinade adds a fresh garlic-lemon hit at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs BBQ Marinade gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate for?\u003c\/strong\u003e A few hours minimum; overnight gives the best result for chicken, steak and chops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, steaks, chops and kebabs — it also works well brushed over grilled vegetables.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665385002,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smoke-on-wheels-bbq-marinade-16-oz_1024x1024_15849e02-15c5-41a1-8cb2-89f193087605.webp?v=1661957484"},{"product_id":"rum-and-que-bull-dust","title":"RUM AND QUE: Bull Dust All Purpose 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 Low — savoury, a gentle background warmth\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 New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, salt, sugar, dehydrated garlic — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — steak, brisket, beef ribs — plus everyday pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-purpose shaker that leans beef\u003c\/h2\u003e\n\u003cp\u003eBull Dust is Rum and Que's do-everything rub — a garlicky, savoury workhorse that earns a permanent spot within arm's reach of the grill. It's an honest all-rounder that happens to make beef sing, built by a crew who cut their teeth on the competition circuit. One shaker, every cook.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic leads — big, roasted and savoury — over a lightly sweet, salted base with a warm hum of background spice. There's no chilli burn here, just a deep, moreish savouriness that makes beef taste more like beef. It finishes clean and craveable, never harsh.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole scotch fillet or rump generously a few hours ahead and let it sit uncovered in the fridge so the bark sets before it hits the grill.\u003c\/li\u003e\n\u003cli\u003eWork it hard into beef short ribs or a brisket and smoke low and slow for a dark, garlicky, savoury bark.\u003c\/li\u003e\n\u003cli\u003eShake it over chicken thighs or pork chops before a hot sear — it's a genuine all-rounder, not just a beef rub.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, pumpkin or cauliflower with a glug of oil for a properly moreish side.\u003c\/li\u003e\n\u003cli\u003eHit burger patties or snags on the flattop right before they go down for instant weeknight flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, medium-coarse rub in a warm red-brown, flecked with garlic and spice. It clings well to oiled meat and builds a genuine bark over a low cook, shaking cleanly from the 200g shaker with no clumping.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugar, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\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\/564_thumbs-up-snags-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;\"\u003eThe one shaker I'd never sail without — Bull Dust makes everything taste like you meant it. Dust it on beef a few hours ahead, smoke low, then run the cook through \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e for a dark, glossy finish and a stripe of \u003ca href=\"\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard\u003c\/a\u003e to cut the richness. Salt the meat the night before and that bark sets up a treat.\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 Bull Dust Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig bones, bigger bark, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3–4 bones); 3 tbsp Bull Dust; 1 tbsp olive oil; 1 cup beef stock in a spray bottle.\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\u003eThe night before, wipe the ribs with oil, coat them heavily in Bull Dust and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours, then spritz with stock every hour.\u003c\/li\u003e\n\u003cli\u003eKeep going until a probe slides in like butter, around 95°C internal (6–8 hours all up).\u003c\/li\u003e\n\u003cli\u003eWrap loosely and rest for 30 minutes before slicing 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 The overnight rest lets the salt and garlic dry onto the surface, so the bark sets dark instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017486890,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-bull-dust-all-purpose-rub-200g-front-v2.png?v=1788042276"},{"product_id":"boars-night-out-white-lightning-double-garlic-rub","title":"BOARS NIGHT OUT: White Lightning Double Garlic Butter – 346g","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 — rich and buttery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 12.2 oz (approx. 346g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO · contains milk \u0026amp; MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, seafood, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLightning strikes twice after all\u003c\/h2\u003e\u003cp\u003eThey say it never does — but then Boars Night Out doubled the garlic butter and rewrote the rules. \u003cstrong\u003eWhite Lightning Double Garlic Butter\u003c\/strong\u003e takes the base of the original award-winner and loads it with bold garlic and rich, buttery savouriness. The world-champion team's winning flavour profile, upgraded.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig roasted garlic up front, smooth buttery richness through the middle, and a savoury herb-and-spice finish that keeps you coming back. No heat — just deep, indulgent flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteak — before the sear and again as it rests\u003c\/li\u003e\n\u003cli\u003eRoast chicken and wings for a garlic-butter crust\u003c\/li\u003e\n\u003cli\u003ePrawns, scallops and white fish\u003c\/li\u003e\n\u003cli\u003ePotatoes in every form: roasted, mashed, chipped — plus popcorn and garlic bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, savoury blend that melts into whatever it lands on — garlicky, buttery and dangerously easy to over-apply. We consider that a feature.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated garlic, monosodium glutamate, spices, garlic powder, natural flavour (contains milk), yeast extract, and no more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO (as stated by the brand). Contains milk and MSG — 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\/784_sniff-garlic-steak-v2.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;\"\u003eEyes closed, savouring, possibly humming. Double garlic butter on a steak is the kind of indulgence a man in my line of work shouldn't admit to in writing. This is the special occasion piece — park a spoon of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e beside the steak and say nothing. The whole \u003ca href=\"\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e is worth a look — quietly, of course. For steak night, keep \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side for anyone who wants it saucy.\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: Double Garlic Butter Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe indulgence you don't write down.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 1 tbsp Double Garlic rub; 1 tbsp oil; 30g 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\u003eSeason the steaks and let them sit 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side, basting with butter in the last minute.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":40544122109994,"sku":"OW86508","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-double-garlic-butter-346g-front.png?v=1788899087"},{"product_id":"fancy-hanks-bbq-sauce-original","title":"FANCY HANKS: BBQ Sauce Original – 330ml","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 and tangy, with only a whisper of chipotle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\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 Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, spare ribs, smoked pork shoulder, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eGold Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's entered their whole debut sauce range and every bottle took a medal. This one took the gold.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe recipe that predates the Instagram account\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's have been making this sauce in their Bourke Street kitchen since 2012 — first for the restaurant, then for anyone who kept asking what was on the ribs. It's a Southern-style original: the signature bottle, the one the pitmasters reach for, and the one that walked away with gold the first year it was judged.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and brown sugar lead, sweet and thick. Cider and white vinegar cut straight through the middle so it never turns cloying, and molasses and treacle pull it darker and deeper. Tamarind brings a sour-fruit twang most sauces don't have, and a trace of chipotle powder sits right at the back — smoke rather than burn. It finishes long, sweet and savoury at once.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePull a smoked pork shoulder, then fold the sauce through the meat while it's still steaming so it soaks in rather than sits on top.\u003c\/li\u003e\n\u003cli\u003eGlaze spare ribs in the last twenty minutes over indirect heat, one thin coat at a time, until they go tacky and dark.\u003c\/li\u003e\n\u003cli\u003eCut it with a splash of cider vinegar and use it as a mop through a long brisket cook.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan after browning mince for a burger sauce that tastes like it took hours.\u003c\/li\u003e\n\u003cli\u003eBrush it onto halved onions and throw them on the coals cut-side down until they caramelise into something worth fighting over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany brown and thick enough to hold on a spoon. It pours slow and coats the back of a brush properly, which is exactly what you want when you're layering coats onto ribs.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, Brown Sugar, Cider Vinegar, White Vinegar, Onion, Molasses, Capsicum, Tamarind, Salt, Worcestershire Sauce, Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Black Pepper, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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-point-plate.png?v=1782796072\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\n\u003cp style=\"margin:0;\"\u003eGold medal, first time out, and they still bottle it in a restaurant kitchen at midnight — that's the sort of cargo worth running. Rub the shoulder with \u003ca href=\"\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINS Q Grunt Cherry Pork Rub\u003c\/a\u003e and inject it the night before with \u003ca href=\"\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Sauce it after the pull, never before — sugar on a twelve-hour cook is just charcoal with extra steps.\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: Thin-Coat Glazed Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePatience now, sticky fingers later.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 3 tbsp your favourite pork rub; 1 cup Fancy Hanks BBQ Sauce Original.\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\u003eRemove the membrane, rub the ribs all over and smoke at 120°C for about 5 hours until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush on a thin coat of sauce, wait 10 minutes, then brush again. Repeat until tacky and dark, about 20 minutes in all.\u003c\/li\u003e\n\u003cli\u003eRest 10 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 Thin coats late in the cook set into a glaze; one thick early coat just burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Fancy Hank's Original BBQ Sauce hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. It's the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I put it on the meat?\u003c\/strong\u003e\u003cbr\u003eLate. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Fancy Hank's Original BBQ Sauce 330ml\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/FHOriginalBBQ1.jpg?v=1687141875\"], \"description\": \"Gold medal winning Southern-style original BBQ sauce, made in Australia by Melbourne's Fancy Hank's. Sweet, smoky and tangy with tamarind and a whisper of chipotle. Vegan, no gluten, 330ml.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Fancy Hank's\"}, \"gtin13\": \"9309001953010\", \"sku\": \"708166\", \"countryOfOrigin\": \"AU\", \"award\": \"Gold Medal, Australian Food Awards 2018\"}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Original BBQ Sauce hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There is a trace of chipotle powder for smoke, but no real heat. It is sweet, tangy and smoky.\"}},{\"@type\":\"Question\",\"name\":\"What has Fancy Hank's Original BBQ Sauce won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. It is the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\"}},{\"@type\":\"Question\",\"name\":\"When should I put it on the meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550258999338,"sku":"708166","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-original-bbq-sauce-330ml-front_bea6f628-1955-4b40-8d88-4454f8964015.png?v=1784075303"},{"product_id":"fancy-hanks-bbq-sauce-coffee-molasses","title":"FANCY HANKS: BBQ Sauce Coffee \u0026 Molasses – 330ml","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 — dark and bitter-sweet, chipotle for smoke not burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\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 Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef brisket, short ribs, steak, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's still lead with this one on their own site — the sauce they serve with the brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for brisket, and nothing else comes close\u003c\/h2\u003e\n\u003cp\u003eThis is the bottle Fancy Hank's put next to their beef in the restaurant, and it exists because coffee and molasses do something to smoked beef that tomato alone never manages. Strong, dark and unapologetically bitter around the edges. If your brisket is good, this is the only thing you should be putting near it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMolasses hits first and hard — 29% of the bottle — all treacle-black and faintly bitter. Coffee powder deepens it rather than announcing itself, adding roast and a dry edge that stops the sugar running away. Cumin, mustard flour and garlic build a savoury middle, and chipotle powder trails smoke across the finish. It's the least sweet sauce in the range and all the better for it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlice a rested brisket against the grain and pour a line of this down the side of the board — dip, don't drown.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and brush over beef short ribs in the final half hour so the coffee bitterness sets against the bark.\u003c\/li\u003e\n\u003cli\u003eWhisk a spoonful into pan juices with a knob of butter for a steak sauce that tastes like a twelve-hour cook.\u003c\/li\u003e\n\u003cli\u003eDrizzle it over fried eggs the morning after a cook. The Fancy Hank's crew do exactly this and they're right.\u003c\/li\u003e\n\u003cli\u003eStir it through a pot of baked beans with a bit of bacon and let it sit on the edge of the coals until it thickens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAlmost black, glossy and thick. It pours like treacle and clings to a brush, so it layers onto ribs without sliding off into the coals.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Molasses (29%), Ketchup Tomato Paste, Water, White Vinegar, Sugar, Salt, Spices, Water, Onion, Capsicum, Worcestershire Sauce Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Mustard Flour, Coffee Powder, Garlic, Salt, Cumin, Cider Vinegar, White Vinegar, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains mustard flour. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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\/693_savouring-glazed-burnt-ends.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;\"\u003eCoffee in a barbecue sauce sounds like a stunt until you put it on beef, and then you understand. Bark the brisket with \u003ca href=\"\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and finish the slices with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e. Serve this on the side, never brushed on — the bitterness wants to land clean, not cooked.\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 and Molasses Steak Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA twelve-hour flavour in a two-minute pan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks, about 300g each; Salt and cracked pepper; 20g butter; 3 tbsp BBQ Sauce Coffee \u0026amp; Molasses.\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 and sear in a hot pan for 3–4 minutes a side for medium-rare, then rest them on a board.\u003c\/li\u003e\n\u003cli\u003eDrop the heat, add the butter, sauce and a splash of water to the pan and swirl for 1 minute, scraping up the brown bits.\u003c\/li\u003e\n\u003cli\u003eSlice the steak and spoon the sauce over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like coffee?\u003c\/strong\u003e\u003cbr\u003eNot overtly. The coffee adds roast and a dry, bitter edge that balances the molasses — you notice the depth before you notice the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's chipotle powder in there, but it reads as smoke rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eBeef. It's the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Fancy Hank's Coffee \u0026 Molasses BBQ Sauce 330ml\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/FHCoffeeMolasses1.jpg?v=1687141760\"], \"description\": \"Silver medal winning coffee and molasses BBQ sauce, made in Australia by Melbourne's Fancy Hank's. Dark, rich and built for smoked brisket. Vegan, no gluten, 330ml.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Fancy Hank's\"}, \"gtin13\": \"9309001953034\", \"sku\": \"708167\", \"countryOfOrigin\": \"AU\", \"award\": \"Silver Medal, Australian Food Awards 2018\"}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does Fancy Hank's Coffee \u0026 Molasses BBQ Sauce taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not overtly. The coffee adds roast and a dry, bitter edge that balances the molasses - you notice the depth before you notice the coffee.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There is chipotle powder in there, but it reads as smoke rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef. It is the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259032106,"sku":"708167","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-coffee-molasses-bbq-sauce-330ml-front_cf681dc3-3907-4679-9e0d-aaa5d1ad202e.png?v=1784075304"},{"product_id":"fancy-hanks-cayenne-watermelon-hot-sauce","title":"FANCY HANKS: Cayenne \u0026 Watermelon Hot Sauce – 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 — 1\/4 on the Fancy Hank's scale, fruity and fresh\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 — 96% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Freshly shucked oysters, grilled prawns, tacos, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWhere the hot sauce habit begins\u003c\/h2\u003e\n\u003cp\u003eThis is the gateway. Cayenne at 39% and watermelon at 34% — an almost even split that sounds like a stunt and works like a charm. Fresh, fruity, barely warm, and dangerous only in the sense that it's how people end up owning fourteen bottles of hot sauce. Fancy Hank's tell you to start on an oyster. They're right.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWatermelon lands first — clean, juicy, faintly floral, nothing like the lolly you're bracing for. Red cayenne follows with a bright vegetal chilli flavour rather than a hit of fire. White vinegar and garlic sharpen everything, salt holds it together, and a touch of red habanero adds a low warmth at the back that fades almost as soon as you notice it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eA single splash on a freshly shucked oyster, no mignonette, no lemon. Let it do the work.\u003c\/li\u003e\n\u003cli\u003eToss grilled prawns through it straight off the coals while the shells are still hot.\u003c\/li\u003e\n\u003cli\u003eShake it over fish tacos where a heavier sauce would flatten everything underneath.\u003c\/li\u003e\n\u003cli\u003eStir it into a mayo for a dipping sauce that's fresh rather than fiery.\u003c\/li\u003e\n\u003cli\u003eSplash it into a beer with a squeeze of lime and a rim of salt. It works and you'll tell everyone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eCoral-pink and loose — more of a splash sauce than a drizzle sauce. It shakes out fast, so tip carefully over anything delicate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red Cayenne Chilli (39%), Watermelon (34%), White Vinegar, Garlic, Salt, Red Habanero Chilli, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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\/721_jaw-drop-spicy-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\n\u003cp style=\"margin:0;\"\u003eThirty-four per cent watermelon in a chilli sauce is the kind of manifest you'd expect somebody to be lying about, and they're not. Shuck a dozen, splash this on, and finish with a few flakes of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-wild-mushroom\"\u003eFalksalt Wild Mushroom Sea Salt Flakes\u003c\/a\u003e. Crumb the leftovers in \u003ca href=\"\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSINS Q Alabama Fried Chicken Coating\u003c\/a\u003e and fry them — a fried oyster with this on top is a serious thing.\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-Shell Grilled Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStraight off the coals and into trouble.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, shell on; 2 tbsp olive oil; Pinch of salt; 3 tbsp Cayenne \u0026amp; Watermelon Hot Sauce.\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 in oil and salt.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for about 2 minutes a side until pink and just opaque.\u003c\/li\u003e\n\u003cli\u003eTip them straight into a bowl with the hot sauce and toss while the shells are still hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot shells soak up the sauce, so you taste it every time you peel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it really?\u003c\/strong\u003e\u003cbr\u003eMild — 1 out of 4 on the Fancy Hank's own scale. It's the entry point of the range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like watermelon?\u003c\/strong\u003e\u003cbr\u003eYes, clean and fresh rather than sweet. At 34% it's nearly as much of the bottle as the chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best thing to put it on?\u003c\/strong\u003e\u003cbr\u003eOysters. It's what the brand recommends and it's the best use of the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 96% or more Australian ingredients.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Fancy Hank's Cayenne \u0026 Watermelon Hot Sauce 200ml\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/FHHotCayenne_Watermelon1.jpg?v=1687142432\"], \"description\": \"Bronze medal winning mild hot sauce from Melbourne's Fancy Hank's. 39% cayenne, 34% watermelon - fresh and fruity, built for oysters. Australian made, vegan. 200ml.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Fancy Hank's\"}, \"gtin13\": \"611056275627\", \"sku\": \"706457\", \"countryOfOrigin\": \"AU\", \"award\": \"Bronze Medal, Australian Food Awards 2018\"}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Cayenne \u0026 Watermelon Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild - 1 out of 4 on the Fancy Hank's own scale. It is the entry point of the range.\"}},{\"@type\":\"Question\",\"name\":\"Does it taste like watermelon?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, clean and fresh rather than sweet. At 34% it is nearly as much of the bottle as the chilli.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is the best thing to put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Oysters. It is what the brand recommends and it is the best use of the bottle.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 96% or more Australian ingredients.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259130410,"sku":"706457","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-cayenne-watermelon-hot-sauce-200ml-front_10d41393-986b-434c-91dc-2a6f33904e91.png?v=1784075306"},{"product_id":"fancy-hanks-habanero-carrot-hot-sauce","title":"FANCY HANKS: Habanero \u0026 Carrot Hot Sauce – 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 — 3\/4 on the Fancy Hank's scale, habanero with intent\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 — 91% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken marinades, stews, tacos, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one at the end of the shelf\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's call this the final boss and they aren't being cute about it. Red habanero at 14% carried on sweet carrot and olive oil — the carrot isn't there to cool anything down, it's there to give the heat something to ride on. Use it sparingly, cook with it rather than pouring it, and wash your hands afterwards. Twice.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eVinegar and carrot open it — sweet, earthy, almost gentle for about a second and a half. Then the habanero arrives: floral, apricot-ish, and properly hot across the whole mouth rather than just the throat. Onion, garlic and olive oil round the body out and keep it savoury. The heat builds rather than spikes, and it stays a while.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePut a splash in a chicken marinade with oil and citrus, then grill over direct heat — the sugars in the carrot catch and go sticky.\u003c\/li\u003e\n\u003cli\u003eStir a teaspoon through a slow-cooked stew at the start and let the heat mellow into the whole pot.\u003c\/li\u003e\n\u003cli\u003eThin it with olive oil and lime and dress charred broccoli or cauliflower with it.\u003c\/li\u003e\n\u003cli\u003eWhisk a few drops into mayo for a burger sauce that actually announces itself.\u003c\/li\u003e\n\u003cli\u003eAdd a drop — one — to a bloody mary and hand it to someone who claims they like it hot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright orange, thanks to the carrot, and thicker than the other two hot sauces in the range. It clings to a spoon, which matters when a teaspoon is genuinely all you need.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Water, Carrot (20%), Red Habanero Chilli (14%), Onion, Olive Oil, Sugar, Garlic, Salt, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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\/494_shhh-habanero-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\n\u003cp style=\"margin:0;\"\u003eCarrot and habanero is an old smuggler's trick — the sweetness gets the heat past the guard before anyone realises what's happened. Rub the thighs with \u003ca href=\"\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e, then build the marinade with a splash of this and a slug of \u003ca href=\"\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Marinate overnight and the habanero mellows into something you can actually eat a plateful of.\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 Citrus Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe final boss, tamed by a squeeze of lime.\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 tbsp Habanero \u0026amp; Carrot Hot Sauce; 2 tbsp olive oil; Juice of 1 lime; 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\u003eWhisk the hot sauce, oil, lime and salt, toss the thighs through and marinate in the fridge for 2–12 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over direct medium heat for 5–6 minutes a side until sticky at the edges and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e3 out of 4 on the Fancy Hank's scale — the hottest of their three original hot sauces. Habanero heat that builds and lingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy carrot?\u003c\/strong\u003e\u003cbr\u003eIt carries the habanero. Carrot brings sweetness and body so the chilli has something to sit on instead of just hitting vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I use it?\u003c\/strong\u003e\u003cbr\u003eSparingly, and cooked in rather than poured on. It's built for marinades and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 91% or more Australian ingredients.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Fancy Hank's Habanero \u0026 Carrot Hot Sauce 200ml\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/FHHotHabanero_Carrot1.jpg?v=1687142645\"], \"description\": \"Silver medal winning habanero and carrot hot sauce from Melbourne's Fancy Hank's. Properly hot, built for marinades and stews. Australian made, vegan, no gluten. 200ml.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Fancy Hank's\"}, \"gtin13\": \"611056275603\", \"sku\": \"706454\", \"countryOfOrigin\": \"AU\", \"award\": \"Silver Medal, Australian Food Awards 2018\"}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Habanero \u0026 Carrot Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"3 out of 4 on the Fancy Hank's scale - the hottest of their three original hot sauces. Habanero heat that builds and lingers.\"}},{\"@type\":\"Question\",\"name\":\"Why is there carrot in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It carries the habanero. Carrot brings sweetness and body so the chilli has something to sit on instead of just hitting vinegar.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"How should I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, and cooked in rather than poured on. It is built for marinades and stews.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 91% or more Australian ingredients.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259163178,"sku":"706454","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-habanero-carrot-hot-sauce-200ml-front_33790181-0f6e-4642-9167-9c0152dd26a9.png?v=1784075306"},{"product_id":"fancy-hanks-jalapeno-peach-hot-sauce","title":"FANCY HANKS: Jalapeno \u0026 Peach Hot Sauce – 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 — 2\/4 on the Fancy Hank's scale, sweet then warm\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 — 76% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork sausages, grilled chicken, tacos, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe middle child that quietly runs the family\u003c\/h2\u003e\n\u003cp\u003eGreen jalapeño at 24% against sweet peach at 13%, sitting exactly where most people actually want their hot sauce to live — enough heat to know it's there, enough fruit to keep eating it. Fancy Hank's serve it with their Andouille pork sausage, and once you've had that combination the bottle stops being optional.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePeach and pear juice land first, sweet and soft, then green jalapeño cuts in with that grassy, fresh-chilli bite that dried chilli never manages. Onion, garlic and a little tomato build a savoury floor underneath, and white vinegar keeps the whole thing bright. The heat arrives late, sits in the middle of the tongue and clears cleanly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplit a fat pork sausage down the middle, char the cut face on the grill and spoon this straight into the split.\u003c\/li\u003e\n\u003cli\u003eToss it through grilled chicken thighs with a squeeze of lime while they're resting.\u003c\/li\u003e\n\u003cli\u003eUse it as the only thing on a fish taco besides slaw — the peach does the job a mango salsa would.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and pour over a wheel of baked brie. Watch it disappear in ninety seconds.\u003c\/li\u003e\n\u003cli\u003eShake it into a pan of fried potatoes at the last second so it glazes rather than steams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eMurky green-gold, medium bodied, with visible flecks of chilli through it. It pours in a proper stream rather than a splash — easier to control over a plate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Green Jalapeno Chilli (24%), Peaches (13%) [Peaches (60%), reconstituted pear juice (39%), Food Acid (330) Antioxidant (300)], Onion, Water, Garlic, Sugar, Salt, Tomato, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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\/675_fanning-peach-tacos.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;\"\u003ePeach and jalapeño is the pairing everyone claims to have invented, and this is the bottle that actually earns it. Rub the ribs with \u003ca href=\"\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker\u003c\/a\u003e, cook them out, and hit the slices with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e before this goes anywhere near them. Salt first, sauce second — do it the other way and you'll taste neither.\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: Split-and-Charred Snag Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar the cut, fill the gap, take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 thick pork sausages; 6 hot dog rolls; ½ cup Jalapeno \u0026amp; Peach Hot Sauce; 1 cup slaw.\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 sausages over medium heat until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eSplit each one lengthways, press the cut face onto the hot grill for a minute to char.\u003c\/li\u003e\n\u003cli\u003eTuck into rolls with slaw and spoon the sauce straight into the split.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e\u003cbr\u003eYes, but balanced. Peach and pear juice up front, then green jalapeño cutting through it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. Fancy Hank's serve it with their Andouille sausage, and it's excellent on grilled chicken and fish tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 76% or more Australian ingredients.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Fancy Hank's Jalapeno \u0026 Peach Hot Sauce 200ml\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/FHHotJapapeno_Peach1.jpg?v=1687142743\"], \"description\": \"Bronze medal winning jalapeno and peach hot sauce from Melbourne's Fancy Hank's. Sweet, tangy, medium heat - made for pork sausage. Australian made, vegan. 200ml.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Fancy Hank's\"}, \"gtin13\": \"611056275610\", \"sku\": \"706458\", \"countryOfOrigin\": \"AU\", \"award\": \"Bronze Medal, Australian Food Awards 2018\"}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Jalapeno \u0026 Peach Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium - 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot.\"}},{\"@type\":\"Question\",\"name\":\"Is it sweet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but balanced. Peach and pear juice up front, then green jalapeno cutting through it.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. Fancy Hank's serve it with their Andouille sausage, and it is excellent on grilled chicken and fish tacos.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 76% or more Australian ingredients.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259195946,"sku":"706458","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-jalapeno-peach-hot-sauce-200ml-front_4f42b497-4b84-4b90-98be-6ec1a04a46a9.png?v=1784075331"},{"product_id":"coast-n-smoke-t-rub-seasoning-rub-150g","title":"COAST N SMOKE: T-Rub Umami Seasoning – 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 — deep, smoky umami rather than chilli heat\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. Contains mustard \u0026amp; shiitake — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef (brisket, short ribs), game, poultry, oily fish\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eUmami, the honest way\u003c\/h2\u003e\n\u003cp\u003eT-Rub is Coast n Smoke's award-winning umami rub — a Steak Cookoffs Association competition winner — and it earns its keep with real ingredients, not additives. Smoked black tea and shiitake mushroom do the work that MSG usually gets credit for, layering deep, savoury, moreish depth onto beef. This is the pitmaster's secret weapon for a bark with genuine complexity.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCracked black pepper and smoked black tea lead with a woodsmoke edge, while shiitake mushroom brings a rich, savoury, almost meaty umami. Ancho and chipotle add earthy smokiness without real heat, and a touch of sugar and thyme keeps it balanced. Deep, dark and 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 short ribs the night before and smoke low for a deep, mahogany bark.\u003c\/li\u003e\n\u003cli\u003eRub a game or venison cut before a hard sear.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or a whole bird for a savoury, smoky roast.\u003c\/li\u003e\n\u003cli\u003eDust oily fish like salmon, or roasted tomatoes, for an umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse, peppery grind with visible flecks of tea and mushroom and a distinctly smoky aroma. It grips oiled meat well and builds a deep, colourful bark.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black pepper, sugar, shiitake mushroom, salt, smoked black tea, onion, garlic, ancho chilli, mustard powder, chipotle, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Contains mustard and shiitake. 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-told-ya-so.png?v=1782795873\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 doesn't hand out nods lightly — this one earns it. Umami loves patience, so smoke it low and rest it long, then mop with \u003ca href=\"\/products\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml\"\u003eBBQ Mafia The Fix Bourbon \u0026amp; Cola BBQ Sauce\u003c\/a\u003e and finish the sliced brisket with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\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: T-Rub Smoked Chuck Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe poor man's brisket with a rich man's bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef chuck roast; 3 tbsp T-Rub; 1 tbsp olive oil; 1 cup beef 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\u003eThe night before, oil and coat the chuck in T-Rub and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C until it reads 74°C, about 4 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the stock and continue until it probes tender at 95°C (2–3 more hours).\u003c\/li\u003e\n\u003cli\u003eRest 45 minutes, then slice thick or pull.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The smoked tea and shiitake give the bark a deep savouriness that suits chuck's rich marbling.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40586941038634,"sku":"CNS01RTRB01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-t-rub-umami-seasoning-150g-front.png?v=1783502889"},{"product_id":"tracklements-fresh-chilli-jam","title":"TRACKLEMENTS: Fresh Chilli Jam - 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 — a clean, building red-chilli warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Cream cheese and crackers, glazing chicken, pork and prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eFlavour first, fire second\u003c\/h2\u003e\n\u003cp\u003eFor the heat-seeker who wants flavour, not just fire. This award-winning \u003cstrong\u003echilli jam\u003c\/strong\u003e brings the spicy samba to nearly anything you put it near.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e sweet roasted red pepper and raw cane sugar.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e bright cider vinegar and savoury garlic.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a clean, building red-chilli heat that lingers without scorching.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpooned over cream cheese with crackers\u003c\/li\u003e\n\u003cli\u003eGlazing grilled chicken, pork and prawns\u003c\/li\u003e\n\u003cli\u003eStirred into a BBQ dipping sauce\u003c\/li\u003e\n\u003cli\u003eCheese, cold meats and veggie boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA glossy, jewel-red jam with a soft, just-set wobble and visible flecks of pepper and chilli. Spreadable and spoonable. Comes in the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw Cane Sugar, Red Peppers (40%), Cider Vinegar, Onions, Red Chillies (9%), Concentrated Lemon Juice, Garlic Purée, Sea Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. 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\/072_taste-glaze-finger-cheeky.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;\"\u003eA glaze hiding in a jam jar. Dust pork belly cubes with \u003ca href=\"\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ Rub\u003c\/a\u003e, smoke them till they render and soften, then toss in warmed Chilli Jam with a splash of \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e for the last 15 minutes. Sticky, glossy, and gone before the tongs are clean. Careful — a jar this good tends to vanish 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: Chilli Jam Halloumi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSqueaky cheese, sticky heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 block halloumi, sliced 1cm thick; 2 tbsp Fresh Chilli Jam; A squeeze of lime.\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 or pan-fry the halloumi 2 minutes a side until golden.\u003c\/li\u003e\n\u003cli\u003eWarm the jam, spoon it over and finish with lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Fresh Chilli Jam?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — a clean, building red-chilli warmth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Fresh Chilli Jam on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on cream cheese and crackers, glazing chicken, pork and prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Fresh Chilli Jam?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Fresh Chilli Jam made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 250g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\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 Fresh Chilli Jam?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — a clean, building red-chilli warmth.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Fresh Chilli Jam on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on cream cheese and crackers, glazing chicken, pork and prawns.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Fresh Chilli Jam?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Fresh Chilli Jam made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 250g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600048893994,"sku":"706080","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fresh-chilli-jam.png?v=1782680183"},{"product_id":"dc-cartel-the-original-1983-crispy-chilli-oil-268g","title":"DC CARTEL: The Original 1983- Limited Release Crispy Chilli Oil - 268g","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 — 3\/5, a warm, sociable chilli hit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 268g glass jar\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 Vegan · gluten free · contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, noodles, pizza, dumplings, grilled meats\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe chilli oil that goes on everything\u003c\/h2\u003e\n\u003cp\u003eDulcie's 1983 is the multi-award-winning original — a slow-cooked crispy chilli oil built on a 40-year-old family recipe (Gold at both the Melbourne and Sydney Royal Fine Food Awards 2024). Deep-fried shallots and garlic, an assorted blend of dried chillies and warm spice, all suspended in oil. It's the jar that quietly ends up on every plate in the house.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens savoury and toasty — fried shallot and garlic crackling up front — then a warm, building chilli heat rolls through the middle while fennel, cinnamon and Szechuan pepper hum underneath. It finishes long, savoury and moreish, with just enough tingle to keep you going back for another spoon.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon it straight over fried or poached eggs and smashed avo for an instant breakfast upgrade.\u003c\/li\u003e\n\u003cli\u003eStir a heaped spoon through noodles, fried rice or ramen right at the end so the crunch survives.\u003c\/li\u003e\n\u003cli\u003eDrizzle over pizza and pasta the second they hit the table.\u003c\/li\u003e\n\u003cli\u003eCrown grilled meats, dumplings or roast veg as a finishing oil straight off the BBQ.\u003c\/li\u003e\n\u003cli\u003eGive the jar a proper stir first to bring the crispy bits up from the bottom.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-red oil with a thick raft of crunchy fried shallot and garlic settled underneath. Give it a good stir before every spoon — the crispy layer lives at the bottom.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola Oil, Fried Shallots, Assorted Blend of Dried Chillies, Fried Garlic, Gluten Free Soy, Vegetable Stock, Mono-Sodium Glutamate, Fennel Seeds, Cinnamon Sticks, Szechuan Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free; contains soy; may contain peanuts and tree nuts — 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\/077_sauce-drizzle-zen.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;\"\u003eThe house never runs out of this one — it's a finisher, so spoon it on after the cook, never before. Rub the meat with \u003ca href=\"\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, mop it in \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then drizzle the 1983 over the top and let it disappear. Off the books, on every 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: Crispy-Edge Chilli Oil Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast with a warm, crunchy finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 eggs; 1 tbsp oil; 1 tbsp DC Cartel The Original 1983 Crispy Chilli Oil; Steamed rice or toast; 1 spring onion, 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\u003eHeat the oil over medium-high heat and crack in the eggs.\u003c\/li\u003e\n\u003cli\u003eFry for 2 to 3 minutes until the edges are lacy and crisp.\u003c\/li\u003e\n\u003cli\u003eSlide onto rice or toast, spoon over the chilli oil and scatter with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e It's a finisher, so adding it at the end keeps the shallots and garlic crunchy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"DC Cartel The Original 1983 Crispy Chilli Oil 268g\", \"brand\": {\"@type\": \"Brand\", \"name\": \"DC Cartel\"}, \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-original-1983-crispy-chilli-oil-268g-front_e308884c-bb10-4945-87d7-6f3a0d35fc30.png?v=1783475957\", \"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-original-1983-crispy-chilli-oil-268g-front-white_ef0d6e0c-ebd4-446e-bf01-0f1278b0baed.jpg?v=1783475966\"], \"description\": \"Award-winning crispy chilli oil from Dulcie's 40-year-old recipe: fried shallots, garlic and a warm 3\/5 chilli hit. Goes on eggs, noodles, pizza, everything.\", \"sku\": \"DCC1983\", \"gtin13\": \"9377779561003\"}\u003c\/script\u003e","brand":"DC CARTEL","offers":[{"title":"Medium","offer_id":42696201699370,"sku":"DCC1983","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-original-1983-crispy-chilli-oil-268g-front_e308884c-bb10-4945-87d7-6f3a0d35fc30.png?v=1783475957"},{"product_id":"mama-melisse-homemade-hot-sauce-200g","title":"MAMA MELISSE: The Mama Hot Sauce – 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 Medium — 6\/10, fresh chilli that builds then lets go\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians · No artificial colours, flavours or preservatives · May contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pulled pork, pizza, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #F5A623;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAward winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralian Sauce of the Year — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralia's Best Hot Sauce — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eBest Hot Sauce — Herb \u0026amp; Chilli Festival 2025\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA hundred years of Sri Lankan chilli, bottled in Frankston\u003c\/h2\u003e\n\u003cp\u003eMelisse Fernando grew up on the spice island of Ceylon and carried her family's hot sauce recipe to Australia — one the family traces back more than a century. She brewed it a few times a year for family and friends, word got out, and the batches had to get bigger. This is that sauce: fresh Australian bird's-eye chillies, ginger and garlic, and not one thing on the label that needs an apology.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens sweet and aromatic — raw sugar and ginger up front, far more Sri Lankan kitchen than American hot sauce shelf. Garlic and vinegar sharpen the middle, then the chilli lands properly: a clean, fresh heat that builds across the tongue and then lets go instead of sitting there burning. Six out of ten, and every bit of it flavour first.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it straight out of the fryer — the residual heat thins it just enough to coat every crevice.\u003c\/li\u003e\n\u003cli\u003eStir a couple of spoonfuls through pulled pork \u003cem\u003eafter\u003c\/em\u003e you shred it, so the chilli stays fresh instead of cooking flat.\u003c\/li\u003e\n\u003cli\u003eWhisk it into Kewpie mayo or sour cream for a dipping sauce that will vanish before the chips do.\u003c\/li\u003e\n\u003cli\u003eBrush it onto chicken or lamb skewers in the last two minutes over coals — any earlier and the raw sugar catches.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful over fried eggs on toast, then get on with your day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep, glossy red-orange with real chilli visible through it, not a smooth pourable syrup — 26% chillies means you can see the work. It pours thick enough to sit on a slice of pizza without sliding off, and it comes in a 200g glass bottle that looks like it belongs on the table rather than in the cupboard.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chillies (26%), Raw Sugar, Vinegar, Garlic, Ginger, Salt, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians. No artificial colours, flavours or preservatives. May contain traces of nuts — 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\/761_lick-lips-hot-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\n\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that bottle before in my life. Fresh chilli, ginger and garlic — it leads, so let the rest play backup: dust the wings with \u003ca href=\"\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e, glaze them with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original\u003c\/a\u003e, then hit the plate with this at the end. Heat is a finisher, not a marinade — add it off the grill so the chilli stays bright.\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: Crispy Chilli Fried Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacy edges, runny yolks, a century of chilli on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp oil; 4 eggs; 4 slices sourdough, toasted; 2 tsp The Mama Hot Sauce; 1 spring onion, 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\u003eHeat the oil in a frying pan over high heat until it shimmers.\u003c\/li\u003e\n\u003cli\u003eCrack in the eggs and fry for about 3 minutes, spooning hot oil over the whites, until the edges go crisp and lacy.\u003c\/li\u003e\n\u003cli\u003eSlide onto toast, drizzle with the hot sauce and scatter the spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it, really?\u003c\/strong\u003e Six out of ten. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it actually won anything?\u003c\/strong\u003e Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb \u0026amp; Chilli Festival.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria — from a Sri Lankan family recipe more than 100 years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I do with it besides pour it on?\u003c\/strong\u003e Mix it through mayo, sour cream, yoghurt or cream cheese, stir it into stir-fries and slow cooks, or use it as a late glaze on wings and ribs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Mama Melisse Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Six out of ten. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Hot Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Has Mama Melisse Hot Sauce won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb and Chilli Festival.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Hot Sauce made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, from a Sri Lankan family recipe more than 100 years old.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735316738090,"sku":"MMHS20","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisse200gBottle.png?v=1699389891"},{"product_id":"heavenly-hell-rock-n-roll-rooster-championship-chicken-rub-150g","title":"HEAVENLY HELL: Rock n Roll Rooster Championship Chicken 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 — a savoury, all-purpose chicken rub, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, wings, roast chook\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTurn any bird into a headline act\u003c\/h2\u003e\n\u003cp\u003eRock n Roll Rooster is Heavenly Hell's multi-award-winning championship chicken rub — the everyday go-to that makes a plain chook taste like the main event. Savoury, balanced and endlessly useful, it's the shaker you'll reach for on wings, thighs and the whole roast bird. No heat, all flavour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt leads with a garlicky, savoury base and a lift of herbs, then a gentle, balanced sweetness rounds it out so the skin browns beautifully. The finish is clean and moreish — built to make chicken taste more like chicken, only better.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole chicken inside and out, then roast until the skin is golden and crackling.\u003c\/li\u003e\n\u003cli\u003eDust wings before a hot grill or air-fry, then toss again as they come off for a double coat.\u003c\/li\u003e\n\u003cli\u003eSeason thighs or Marylands and cook hot and fast for crisp, savoury skin.\u003c\/li\u003e\n\u003cli\u003eSpatchcock a bird, season all over and cook over coals for even, fast colour.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over roast potatoes or popcorn chicken for an instant flavour hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA golden-brown, medium grind with flecks of herb. It clings evenly to skin and browns into a savoury, appetising crust without burning.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Raw Sugar, Paprika, Garlic, Kosher Salt, Onion, Smoked Poblano, Brown Sugar, Black Pepper, Sage, Basil, Pasilla, Lemon, Chipotle, Celery Seed, Rosemary, Herbs \u0026amp; Spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/611_fist-pump-smoked-chicken.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;\"\u003eEvery cook needs a house chicken rub, and this one earns the spot. Glaze the wings in the last few minutes with \u003ca href=\"\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin Mangoes Cherry Jalapeno Rib Glaze\u003c\/a\u003e for a sweet-heat finish, then put a dab of \u003ca href=\"\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side for a sharp lift. Rest the bird before you carve — the juices settle back where you want them.\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: Rock n Roll Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA Sunday bird that plays the encore.\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; 3 tbsp Rock n Roll Rooster rub; 2 tbsp olive oil; 1 lemon, halved.\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 chook bone-dry, rub it with oil, then season inside and out with the rub. Stuff the lemon halves in the cavity.\u003c\/li\u003e\n\u003cli\u003eLeave it uncovered in the fridge for 2 hours (or overnight) so the skin dries out.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for about 75 minutes, until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, then carve and hit the cut meat with one last pinch of rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry skin plus a savoury rub equals crackling-style skin without any fuss.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Rock n Roll Rooster is a savoury, all-purpose chicken rub — the smoked poblano, pasilla and chipotle are there for flavour, not fire. For a hot chicken rub, reach for Cluckin Hell instead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOnly for chicken?\u003c\/strong\u003e It shines on poultry, but it's a genuinely handy all-rounder on roast veg, potatoes and pork too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Rock n Roll Rooster Championship Chicken Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Multi-award-winning championship chicken rub. Savoury, all-purpose and moreish on wings, thighs and the whole roast bird. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/eePumDLb.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Rock n Roll Rooster is a savoury, all-purpose chicken rub; the smoked poblano, pasilla and chipotle are there for flavour, not fire. For a hot chicken rub, reach for Cluckin Hell instead.\"}},{\"@type\":\"Question\",\"name\":\"Only for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It shines on poultry, but it is a genuinely handy all-rounder on roast veg, potatoes and pork too.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461914456106,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/eePumDLb.png?v=1784605380"},{"product_id":"heavenly-hell-the-grilled-the-smoked-the-lovely-steak-brisket-rub-150g","title":"HEAVENLY HELL: The Grilled The Smoked \u0026 The Lovely Steak \u0026 Brisket 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 — a savoury, peppery crust with no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e steak, brisket, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for the beef that deserves a standing ovation\u003c\/h2\u003e\n\u003cp\u003eThe Grilled, The Smoked and The Lovely is Heavenly Hell's multi-award-winning championship steak and brisket rub — the one you reach for when the cut is too good to muck up. It lays down a deep, savoury, peppery crust that shines under a hot sear and rewards a long, low smoke. Big beef, big bark, no bull.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens with coarse cracked pepper and a garlicky, savoury depth that grabs the meat. Through the middle there's a gentle, balanced sweetness that helps the crust caramelise rather than sweeten the beef. The finish is toasty and long — pure steakhouse, the kind of bark you want to pick off the edges.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a thick steak generously, rest 20 minutes, then sear hard for a dark, crackling crust over a rosy centre.\u003c\/li\u003e\n\u003cli\u003eSeason a whole brisket the night before and smoke low and slow for a black, peppery bark and a proud smoke ring.\u003c\/li\u003e\n\u003cli\u003eReverse-sear a tomahawk: rub, smoke gently to temperature, then blister over roaring coals.\u003c\/li\u003e\n\u003cli\u003eDust beef short ribs before a long cook until the bark sets like lacquer.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over roast potatoes or a smashed beef burger patty for instant steakhouse swagger.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, dark-flecked blend heavy with cracked pepper — you can see the grind is built for crust, not dust. It clings to a wet-brined or oiled surface and blooms into a deep, savoury bark on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/677_savour-sliced-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;\"\u003eThis is the rub I'd hide under the tarp for my own brisket. Build the cook with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e mopped on in the back half, then serve slices with a spoon of \u003ca href=\"\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e to cut the richness. Dry-brine the beef uncovered overnight first — the crust sets twice as hard.\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 Cap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow in the smoke, loud on the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg rump cap (picanha), fat on; 3 tbsp The Grilled The Smoked \u0026amp; The Lovely rub; 1 tbsp coarse 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\u003eScore the fat cap in a crosshatch, then season all over with salt and the rub. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the centre reads 50°C, about 60–75 minutes.\u003c\/li\u003e\n\u003cli\u003eSear fat-side down over hot coals for 2 minutes, then 1 minute on every other side, aiming for 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thin 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 Smoking first gives an even pink centre; the hard sear at the end builds the peppery crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, peppery steakhouse rub with no chilli. All crust and bark, built to let good beef taste like good beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteak or brisket?\u003c\/strong\u003e Both. It sears into a fast, dark crust on steak and builds a deep, peppery bark over a long brisket smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell The Grilled The Smoked and The Lovely Steak \u0026 Brisket Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Multi-award-winning championship steak and brisket rub. A deep, savoury, peppery crust for steak, brisket and beef ribs. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LqPcqtJl.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, peppery steakhouse rub with no chilli. All crust and bark, built to let good beef taste like good beef.\"}},{\"@type\":\"Question\",\"name\":\"Steak or brisket?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both. It sears into a fast, dark crust on steak and builds a deep, peppery bark over a long brisket smoke.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917012010,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LqPcqtJl.png?v=1784602044"},{"product_id":"heavenly-hell-bronco-layne-beef-rub-150g","title":"HEAVENLY HELL: Bronco Layne Beef 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 — a savoury, peppery beef rub with no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, brisket, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBad-ass by name, big beef by nature\u003c\/h2\u003e\n\u003cp\u003eBronco Layne — the \"Bad-Ass Beef Rub\" — is Heavenly Hell's multi-award-winning workhorse for anyone who cooks a lot of beef and wants it to taste like the real deal every time. It builds a deep, savoury, peppery crust that loves both a fast sear and a long, low smoke. No gimmicks, just serious bark on serious beef.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's savoury and garlicky with a solid hit of pepper. Through the middle a touch of balanced sweetness helps the crust caramelise and darken. It finishes deep and beefy — the sort of rub that makes people ask what you did to the brisket.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\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\u003eRub beef short ribs generously and cook long until the bark sets like lacquer over jiggly, tender meat.\u003c\/li\u003e\n\u003cli\u003eSeason a thick steak, rest, then sear hard for a dark crust over a rosy centre.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts — one the night before, one before it hits the heat — for extra bark.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through beef mince before you smash the patties for a next-level burger.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA medium, reddish-brown grind flecked with cracked pepper. It clings well to an oiled or mustard-slicked surface and darkens into a rich, savoury crust as it cooks.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/778_jaw-beef-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\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a proper beef rub, and this is mine. Mop the back half of the cook with \u003ca href=\"\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e for a sweet, sticky finish, then serve the slices with a spoon of \u003ca href=\"\/products\/drunken-sailor-beetroot-gin-relish\"\u003eDrunken Sailor Beetroot \u0026amp; Gin Relish\u003c\/a\u003e to lift all that richness. Rest big cuts before you slice — patience is a flavour.\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: Bronco Smashed Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo patties, one bad-ass crust.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince, 20% fat; 2 tbsp Bronco Layne rub; 4 burger buns; 4 slices 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\u003eRoll the mince into eight 75g balls and keep them cold.\u003c\/li\u003e\n\u003cli\u003eGet a flat plate or cast-iron pan ripping hot, drop the balls on and smash flat with a heavy spatula.\u003c\/li\u003e\n\u003cli\u003eSeason the tops with the rub, cook 2 minutes until the edges go lacy and brown, flip, add cheese to half of them and cook 1 more minute.\u003c\/li\u003e\n\u003cli\u003eStack two patties per bun and check they hit 71°C in the middle before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning straight after the smash lets the rub fry into the crust instead of sitting on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Bronco Layne is a savoury, peppery beef rub with no chilli. It's about bark and beefy depth, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Big beef — brisket, beef ribs and steak — but it's a cracker anywhere you want a dark, savoury crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Bronco Layne Beef Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Multi-award-winning bad-ass beef rub. A deep, savoury, peppery crust for brisket, beef ribs and steak. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/EkmekeVl.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Bronco Layne is a savoury, peppery beef rub with no chilli. It is about bark and beefy depth, not heat.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Big beef — brisket, beef ribs and steak — but it is a cracker anywhere you want a dark, savoury crust.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917077546,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/EkmekeVl.png?v=1784602325"},{"product_id":"heavenly-hell-cluckin-hell-hot-chicken-rub-150g","title":"HEAVENLY HELL: Cluckin Hell Hot Chicken 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 Hot — a proper Currumbin kick that builds as you eat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, wings, fried chicken, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTurn every bird into a headline act\u003c\/h2\u003e\n\u003cp\u003eCluckin Hell is the multi-award-winning hot chicken rub and fried-chicken seasoning out of Currumbin — built for cooks who reckon a chook should never be boring. It lays down proper heat and a deep, savoury crust in one shake, on the grill or in the fryer. If you take your poultry seriously, this is the one that earns a permanent spot by the cooktop.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eStraight up it's savoury and smoky, with a garlicky, peppery backbone that grabs the skin. Through the middle the chilli warmth climbs — not a stunt, a genuine building heat — while a subtle sweetness keeps it moreish. It finishes long and toasty, the kind of lingering burn that has you reaching for the next piece.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat chicken thighs or Marylands generously and grill hot and fast for a blistered, spicy skin.\u003c\/li\u003e\n\u003cli\u003eDust wings straight before they hit the fire, then toss again the moment they come off for a double hit.\u003c\/li\u003e\n\u003cli\u003eButtermilk-brine drumsticks overnight, dredge in seasoned flour spiked with Cluckin Hell, and fry for Currumbin-style hot fried chicken.\u003c\/li\u003e\n\u003cli\u003eSeason a whole spatchcocked bird and roast until the skin crackles and the heat sinks into the meat.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips, popcorn chicken or buttered corn for an instant flavour bomb.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rust-red, medium-coarse blend that clings to skin and drumsticks without clumping. Shake it on and you can see the paprika-deep colour build straight away — it blooms into a dark, spicy crust on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Smoked paprika, brown sugar, garlic, onion, kosher salt, cayenne pepper, mustard, smoked poblano, cracked black pepper, basil, chipotle, sage, lemon, chicken stock (Salt, sugar, dehydrated vegetables 11.7% (celery, onion, carrot, garlic, parsley), maltodextrin, maize starch, yeast extract, spices, flavour (chicken), extra virgin olive oil, 1%, dried chicken meat extract 1%), dill, cumin, rosemary, pink pepper, celery seed, thyme, herbs \u0026amp; spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (listed ingredient).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/496_jaw-drop-hot-drumstick.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;\"\u003eWord from the docks: a hot bird wants a sweet mate and a sharp one. Glaze your wings late with \u003ca href=\"\/products\/taippan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaippan BBQ Competition Glaze\u003c\/a\u003e so the sugar tames the fire, then serve a dab of \u003ca href=\"\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side to cut clean through it. Toss the wings the second they leave the heat — the rub grips best while the skin's still sizzling.\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: Currumbin Hot Fried Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch first, fire second.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 chicken drumsticks; 2 cups buttermilk; 2 cups plain flour; 4 tbsp Cluckin Hell rub; 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 drumsticks in buttermilk with 1 tbsp of the rub in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eMix the flour with 2 tbsp rub, then dredge the drumsticks, pressing the flour on hard.\u003c\/li\u003e\n\u003cli\u003eFry at 160°C for 12–14 minutes, turning, until they read 75°C at the bone.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack and dust straight away with the last tablespoon of rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rub in the brine, the flour and the finish means the heat runs all the way through, not just on the crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Cluckin Hell?\u003c\/strong\u003e Properly hot — a building chilli heat rather than a novelty burn, balanced by a savoury, smoky base so flavour leads and the heat follows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for chicken?\u003c\/strong\u003e No. It's built for poultry and fried chicken, but it's a cracker on hot chips, popcorn chicken, corn and even a spicy burger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Cluckin Hell Hot Chicken Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Multi-award-winning Currumbin hot chicken rub and fried-chicken seasoning. Big building heat and a savoury, smoky crust on wings, chook and hot chips. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heavenly-hell-cluckin-hell-rub-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Cluckin Hell?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Properly hot — a building chilli heat rather than a novelty burn, balanced by a savoury, smoky base so flavour leads and the heat follows.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is built for poultry and fried chicken, but it is a cracker on hot chips, popcorn chicken, corn and even a spicy burger.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917110314,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heavenly-hell-cluckin-hell-rub-front.png?v=1784600887"},{"product_id":"heavenly-hell-pinch-dat-tail-suck-dat-head-cajun-rub-150g","title":"HEAVENLY HELL: Pinch Dat Tail Suck Dat Head Cajun 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 — a proper Cajun kick, spicy but not brutal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e seafood, prawns, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eStraight outta the bayou\u003c\/h2\u003e\n\u003cp\u003ePinch Dat Tail Suck Dat Head is Heavenly Hell's multi-award-winning Cajun BBQ rub — spice, funk and Louisiana soul in every shake. Named for the way you eat a proper crawfish, it's built for a seafood boil, a tray of prawns or a Cajun-spiced chook, and it brings a genuine, building medium heat.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig and savoury with the classic Cajun line — paprika, garlic, onion and cayenne — layered over herbs and pepper. The heat builds as a warm, spicy hum rather than a searing burn, and the finish is funky, moreish and unmistakably Louisiana.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLoad it into a seafood boil with prawns, crab, corn and potatoes for the full bayou experience.\u003c\/li\u003e\n\u003cli\u003eToss prawns in it and sear hot and fast for spicy, blackened prawns.\u003c\/li\u003e\n\u003cli\u003eRub chicken wings or thighs and grill for a Cajun-spiced crust.\u003c\/li\u003e\n\u003cli\u003eDust fish fillets and pan-fry blackened-style in a screaming-hot pan.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips, popcorn or a po' boy for a Cajun hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rusty-red, savoury blend with a medium grind and visible herb and pepper flecks. It coats seafood and chicken evenly and blooms into a spicy, aromatic crust on high heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Paprika, sugar, smoked poblano, kosher salt, mustard, garlic, cracked black pepper, cayenne, celery seed, onion, thyme, cumin, marjoram, pimento, white pepper, sage, chipotle, oregano, pasilla chilli, herbs \u0026amp; spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (listed ingredient).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/smuggler-point-you.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\n\u003cp style=\"margin:0;\"\u003eA spicy boil wants something sweet to lean on. Serve the chicken or prawns with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e for a sweet, sticky counter to the Cajun heat, and put a spoon of \u003ca href=\"\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. Blacken your prawns in a ripping-hot pan — that's where this one sings.\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 Bayou Prawn Boil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNewspaper on the table, manners at the door.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg whole green prawns; 500g baby potatoes; 3 corn cobs, cut in thirds; 4 tbsp Pinch Dat Tail rub; 50g butter, melted.\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\u003eBring a big pot of salted water to the boil with 3 tbsp of the rub. Add the potatoes and cook 12 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the corn and cook 5 minutes more.\u003c\/li\u003e\n\u003cli\u003eAdd the prawns and cook 2–3 minutes until just pink, then drain.\u003c\/li\u003e\n\u003cli\u003eTip it all onto a lined table, pour over the butter mixed with the last tablespoon of rub, and dig in.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the water flavours everything from the inside, then the spiced butter hits the outside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e A genuine medium — a building Cajun warmth that's spicy but not brutal. Flavour and funk lead; the heat backs it up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Seafood especially — prawns, crawfish, a full boil — plus chicken and anything you want to give a Louisiana kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Pinch Dat Tail Suck Dat Head Cajun BBQ Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Multi-award-winning Cajun BBQ rub with spice, funk and Louisiana soul. A building medium heat on seafood, prawns and chicken. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/XEmlqQRv.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A genuine medium — a building Cajun warmth that is spicy but not brutal. Flavour and funk lead; the heat backs it up.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Seafood especially — prawns, crawfish, a full boil — plus chicken and anything you want to give a Louisiana kick.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917143082,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/XEmlqQRv.png?v=1784648755"},{"product_id":"heavenly-hell-soul-creole-seasoning-150g","title":"HEAVENLY HELL: Soul Creole Seasoning – 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 Mild — a gentle peppery warmth, not a chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, seafood, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eCreole with rhythm\u003c\/h2\u003e\n\u003cp\u003eSoul is Heavenly Hell's multi-award-winning Creole seasoning — herby, peppery and impossible to put down. It brings a little New Orleans swing to the everyday: chicken, prawns, fish and veg all light up under it, with a gentle warmth that keeps things interesting without blowing your head off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eHerby and aromatic up front — paprika, garlic and the classic Creole herb line — with a peppery warmth building underneath. It's savoury and layered rather than sweet, and finishes with that unmistakable Louisiana lift that makes you go back for more.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss prawns in it and sear hard and fast for blackened, Creole-style prawns.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or wings before grilling for a herby, peppery crust.\u003c\/li\u003e\n\u003cli\u003eDust fish fillets and pan-fry for a quick, blackened-style dinner.\u003c\/li\u003e\n\u003cli\u003eShake it over roast or grilled veg, corn and potatoes for a savoury lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir it through rice, a gumbo or a jambalaya for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rusty-red, herb-flecked blend with a medium grind. It coats evenly and blooms into a savoury, peppery, aromatic crust on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/701_fist-pump-creole-prawns.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;\"\u003eA bit of bayou soul goes a long way. Sauce grilled chicken or prawns with \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e for a sweet, smoky backbone, then spoon over a little \u003ca href=\"\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e for a bright, tangy kick. Blacken your prawns in a screaming-hot pan — Soul was born for it.\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: Weeknight Creole Jambalaya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne pot, plenty of swing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 400g chicken thigh, diced; 200g smoked snags, sliced; 1½ cups long-grain rice; 3 tbsp Soul Creole seasoning; 1 onion, 1 capsicum and 2 celery sticks, diced.\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 1 tbsp of the seasoning and brown it with the snags in a heavy pot, about 6 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the veg and cook 5 minutes until soft, then stir in the rice and the rest of the seasoning.\u003c\/li\u003e\n\u003cli\u003ePour in 3 cups chicken stock, bring to a simmer, cover and cook on low for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes off the heat, fluff with a fork and check the chicken has hit 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Blooming the seasoning with the rice before the stock goes in spreads that herby warmth through every grain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — a gentle peppery Creole warmth rather than a chilli burn. Flavour leads, heat just hums along underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, prawns and fish especially, but it's a genuine all-rounder on veg, rice and Creole dishes like gumbo and jambalaya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Soul Creole Seasoning 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Seasoning\",\"description\":\"Multi-award-winning Creole seasoning. Herby, peppery and moreish on chicken, seafood and veg with a gentle warmth. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sKBpgmHC.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — a gentle peppery Creole warmth rather than a chilli burn. Flavour leads, heat just hums along underneath.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken, prawns and fish especially, but it is a genuine all-rounder on veg, rice and Creole dishes like gumbo and jambalaya.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917175850,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sKBpgmHC.png?v=1784648686"},{"product_id":"heavenly-hell-crack-butter-chicken-seasoning-finishing-dust-150g","title":"HEAVENLY HELL: Crack Butter Chicken Seasoning \u0026 Finishing Dust – 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 — a savoury, buttery seasoning, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned; a Pitmaster Series collab between Heavenly Hell \u0026amp; Big Red Brand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, wings, fried chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWarning: dangerously moreish\u003c\/h2\u003e\n\u003cp\u003eCrack Butter is a Pitmaster Series championship chicken seasoning and finishing dust — a Heavenly Hell and Big Red Brand collaboration with a name it fully earns. Buttery, savoury and impossible to stop eating, it works as a rub before the cook and a finishing dust after, so the flavour hits twice.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich and buttery up front with a savoury, garlicky depth that clings to chicken skin. There's a gentle sweetness that browns beautifully, and the finish is exactly as addictive as the name suggests — you'll keep going back for one more piece.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason wings before a hot grill or air-fry, then dust again the moment they come off for a double hit.\u003c\/li\u003e\n\u003cli\u003eRub a whole chicken or thighs before roasting for a buttery, golden crust.\u003c\/li\u003e\n\u003cli\u003eAdd it to a seasoned flour dredge for buttery, savoury fried chicken.\u003c\/li\u003e\n\u003cli\u003eFinish like a pro: sprinkle a fresh pinch over the cooked, cut chicken right before serving.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips, popcorn chicken or buttered corn.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, golden blend with a fine-to-medium grind — fine enough to dust over cooked chicken, but with enough body to build a buttery crust on the cook.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/521_shhh-butter-chicken-thighs.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;\"\u003eCareful with this one — it disappears. Toss the wings in \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e for a sweet, smoky glaze, then serve a dab of \u003ca href=\"\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side to cut the butter. Save a pinch of the dust for after they're cooked — that second hit is the whole point.\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: Double-Dusted Air-Fryer Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHit them twice. They'd do the same to you.\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; 3 tbsp Crack Butter 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\u003ePat the wings very dry and toss with the baking powder and 2 tbsp of the seasoning.\u003c\/li\u003e\n\u003cli\u003eAir-fry at 200°C for 20–24 minutes, shaking halfway, until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToss straight away in a bowl with the last tablespoon of seasoning and serve hot.\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 for crunch, and the second dust sticks to the hot wings for that buttery finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRub or finishing dust?\u003c\/strong\u003e Both — season the chicken before it cooks, then sprinkle a fresh pinch over the cooked, cut pieces for a double hit of buttery flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Crack Butter is a savoury, buttery chicken seasoning with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Crack Butter Chicken Seasoning \u0026 Finishing Dust 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Seasoning\",\"description\":\"Pitmaster Series championship chicken seasoning and finishing dust. Buttery, savoury and dangerously moreish on wings, chook and fried chicken. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ExHKkkFu.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Rub or finishing dust?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both — season the chicken before it cooks, then sprinkle a fresh pinch over the cooked, cut pieces for a double hit of buttery flavour.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Crack Butter is a savoury, buttery chicken seasoning with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917241386,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ExHKkkFu.png?v=1784648542"},{"product_id":"heavenly-hell-cocaine-cowboy-all-purpose-rub-150g","title":"HEAVENLY HELL: Cocaine Cowboy All Purpose 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 Low — a savoury, garlicky all-purpose rub; ancho, chipotle and pasilla play a supporting role\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG, butter powder (milk) and mustard (listed ingredients) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, chicken, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eDangerously good on everything\u003c\/h2\u003e\n\u003cp\u003eCocaine Cowboy is Heavenly Hell's Pitmaster Series championship all-purpose rub — garlic, butter and mushroom loaded into a blend that's ludicrously addictive. It's the shaker that ends up on everything, from a Sunday roast to a midweek steak, and somehow makes all of it better. Fair warning: it goes fast.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig, savoury and umami-rich up front — garlic and a buttery, mushroomy depth doing the heavy lifting. A gentle sweetness rounds the edges so it browns beautifully, and the finish is moreish in the most annoying way. It tastes like a compound butter you can shake from a jar.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a steak generously, sear hard, then rest — the garlic-butter notes read like a steakhouse finish.\u003c\/li\u003e\n\u003cli\u003eRub chicken pieces or a whole bird before roasting for a savoury, golden crust.\u003c\/li\u003e\n\u003cli\u003eDust pork chops or a pork roast for an all-purpose hit of umami depth.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, mushrooms or chips straight out of the oven.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into softened butter for an instant compound butter over anything off the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, golden-brown blend with a medium grind and visible flecks of garlic and herb. It clings well and browns into an appetising, buttery-smelling crust.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Kosher salt, garlic, sugar, porcini mushroom, butter powder, onion, monosodium glutamate, Worcestershire powder, parsley, freshly cracked black pepper, ancho, red wine vinegar powder, rosemary, lemon, oregano, basil, celery seed, mustard, chipotle, thyme, smoked paprika, ginger, cumin, bay leaf, pasilla, coriander, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e butter powder (milk), mustard and monosodium glutamate (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No dietary claims made for this blend. Contains MSG, butter powder (milk) and mustard (listed ingredients); the Worcestershire powder isn't itemised — always check the physical label.\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\/657_grin-tomahawk-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;\"\u003eThis is the jar that never makes it back to the shelf. Build the plate with \u003ca href=\"\/products\/taippan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaippan BBQ Competition Glaze\u003c\/a\u003e brushed on late, then finish with a smear of \u003ca href=\"\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to sharpen all that richness. Stir a spoonful into soft butter and melt it over a steak — you'll 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: Garlic Mushroom Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe shaker that ends up on everything starts here.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tbsp Cocaine Cowboy rub; 300g mushrooms, sliced; ½ cup 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\u003eSeason the chops with the rub and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003ePan-fry over medium-high heat for 4–5 minutes a side until they read 63°C, then rest on a plate.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, cook the mushrooms for 5 minutes, add the cream and a pinch more rub and simmer 2 minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon the mushroom sauce over the chops.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The rub's garlic, butter and mushroom notes carry straight into the pan sauce from the fond.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it actually taste like?\u003c\/strong\u003e Savoury garlic butter with a mushroomy, umami depth — like a compound butter in shaker form. No heat, just moreish flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Genuinely everything — beef, chicken, pork, roast veg, potatoes and chips. It's the definition of all-purpose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Yes to MSG — monosodium glutamate is on the published ingredient list, along with butter powder (milk) and mustard. Gluten isn't itemised (the Worcestershire powder isn't broken down), so always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Cocaine Cowboy Garlic Butter Mushroom All-Purpose Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Pitmaster Series championship garlic butter mushroom all-purpose rub. Ludicrously moreish on beef, chicken, pork and roast veg. Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MDoVyUVd.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does it actually taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Savoury garlic butter with a mushroomy, umami depth — like a compound butter in shaker form. No heat, just moreish flavour.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Genuinely everything — beef, chicken, pork, roast veg, potatoes and chips. It is the definition of all-purpose.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes to MSG: monosodium glutamate is on the published ingredient list, along with butter powder (milk) and mustard. Gluten is not itemised (the Worcestershire powder is not broken down), so always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917536298,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MDoVyUVd.png?v=1784648358"},{"product_id":"heavenly-hell-the-game-changer-poultry-game-seasoning-150g","title":"HEAVENLY HELL: The Game Changer Poultry \u0026 Game Seasoning – 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 — a savoury, herby seasoning, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e poultry, game, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eExactly what the name says\u003c\/h2\u003e\n\u003cp\u003eThe Game Changer is Heavenly Hell's award-winning Pitmaster Series championship poultry and game seasoning — built to make birds and game meats taste like their very best selves. Whether it's a roast chook, a Christmas turkey or a piece of venison, this is the shaker that quietly turns a good cook into a great one.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and herb-forward with a garlicky backbone and a warm, aromatic lift that flatters poultry and game alike. A whisper of sweetness helps the skin brown and the crust set. The finish is clean and roast-dinner familiar — the kind of seasoning that just tastes right.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole chicken or turkey inside and out, then roast until the skin is golden and crisp.\u003c\/li\u003e\n\u003cli\u003eRub it over duck breasts before a hard sear for a savoury, aromatic crust.\u003c\/li\u003e\n\u003cli\u003eDust venison, quail or other game before grilling or roasting to round out the gaminess.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and cook hot and fast for a quick, herby midweek dinner.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through the stuffing or over roast potatoes cooked in the bird's fat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked blend with a medium grind. It coats skin evenly and browns into an aromatic, appetising crust without overpowering the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/587_presenting-roasted-duck.png?width=440\" alt=\"Cap'n Darryl, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule for a good bird: season well, glaze late, serve sharp. Lacquer the last stretch with a brush of \u003ca href=\"\/products\/blend-smoked-honey\"\u003eBLEND Original Smoked Honey\u003c\/a\u003e, then put a spoon of \u003ca href=\"\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the side — cranberry and roast bird were made for each other. Rest the bird before carving so the juices stay put.\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: Crispy-Skin Duck Breast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA roast-dinner flavour in twenty minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 duck breasts, skin on; 1 tbsp of this poultry and game seasoning; 1 tbsp 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\u003eScore the skin in fine lines without cutting the meat, then season all over.\u003c\/li\u003e\n\u003cli\u003ePlace skin-side down in a cold pan, turn to medium and render for 8–10 minutes until the skin is crisp and golden.\u003c\/li\u003e\n\u003cli\u003eFlip, cook 2–3 minutes, brush the skin with honey, then rest 8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thick and spoon over the pan juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Starting in a cold pan renders the fat slowly, so the skin crisps while the seasoning toasts on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for chicken?\u003c\/strong\u003e No — it's built for all poultry and game, so it's just as at home on turkey, duck, quail and venison as it is on a roast chook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, herby seasoning with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell The Game Changer Poultry \u0026 Game Seasoning 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Seasoning\",\"description\":\"Award-winning championship poultry and game seasoning. Savoury and herb-forward on chicken, turkey, duck and game. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/HqBiRkNQ.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it just for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is built for all poultry and game, so it is just as at home on turkey, duck, quail and venison as it is on a roast chook.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, herby seasoning with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917569066,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/HqBiRkNQ.png?v=1784648414"},{"product_id":"heavenly-hell-diggers-dust-beef-finishing-dust-150g","title":"HEAVENLY HELL: Diggers Dust Beef Finishing Dust – 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 — a savoury, peppery beef rub, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (a Pitmaster Series collab with Aussie Pit Boys \u0026amp; The Smoking Meathouse)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, brisket, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eChampionship beef, twice over\u003c\/h2\u003e\n\u003cp\u003eDiggers Dust is a Pitmaster Series championship beef rub \u003cem\u003eand\u003c\/em\u003e finishing dust — built to do two jobs. Rub it on before the cook for a deep, savoury bark, then sprinkle a fresh pinch over the sliced meat at the end for a final hit of flavour that lands right as it hits the plate.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and peppery up front with a garlicky, beefy depth. A restrained sweetness helps the crust darken without turning it sweet, and the finish is clean and moreish — exactly what you want both baked into the bark and dusted on fresh at the end.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket the night before and smoke low and slow for a deep, peppery bark.\u003c\/li\u003e\n\u003cli\u003eRub beef ribs generously and cook long until the crust sets and the meat turns tender.\u003c\/li\u003e\n\u003cli\u003eFinish like a pitmaster: sprinkle a fresh pinch over the sliced brisket just before serving for a punch of flavour on the cut face.\u003c\/li\u003e\n\u003cli\u003eSeason a steak, sear hard, then dust a little more over the rested slices.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over beef-fat chips or a smashed burger for a savoury finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine-to-medium, savoury blend with visible cracked pepper — fine enough to dust evenly over sliced meat, coarse enough to build a proper bark on the smoke.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\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\/568_sprinkling-dust-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;\"\u003eThe Smuggler reckons a good beef rub deserves good company. Mop the back half of the cook with \u003ca href=\"\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then serve the slices with a spoon of \u003ca href=\"\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside. Save a pinch of the dust for the sliced face — that last coat is the whole trick.\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: Twice-Dusted Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne coat for the bark, one coat for the applause.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs (3 bones), about 2kg; 3 tbsp Diggers Dust; 1 tbsp yellow mustard.\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 coat with 2½ tbsp of the dust. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours, until the bark is set and a probe slides in like butter (around 95°C).\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and rest 1 hour.\u003c\/li\u003e\n\u003cli\u003eSlice between the bones and dust the cut faces with the last of the rub 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 The final dusting lands fresh on the sliced meat, where the bark can't reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's a finishing dust?\u003c\/strong\u003e It's a rub fine enough to sprinkle over meat \u003cem\u003eafter\u003c\/em\u003e it's cooked and sliced, adding a fresh burst of seasoning right before serving — Diggers Dust does both jobs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, peppery beef rub with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Diggers Dust Beef Rub \u0026 Finishing Dust 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Rub\",\"description\":\"Pitmaster Series championship beef rub and finishing dust. A deep savoury bark on the smoke and a fresh flavour hit dusted over the slices. No added MSG, Australian made.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sXNQAggm.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's a finishing dust?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a rub fine enough to sprinkle over meat after it is cooked and sliced, adding a fresh burst of seasoning right before serving. Diggers Dust does both jobs.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, peppery beef rub with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917601834,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sXNQAggm.png?v=1784639397"},{"product_id":"heavenly-hell-championship-candy-bbq-glaze-250ml","title":"HEAVENLY HELL: Championship Candy BBQ Glaze – 250ml","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 gentle chipotle warmth under sweet cherry\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Full ingredients \u0026amp; allergens — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e ribs, pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet heat that wins ribbons\u003c\/h2\u003e\n\u003cp\u003eChampionship Candy is Heavenly Hell's multi-award-winning competition glaze — cherry, orange liqueur and chipotle in one glossy, sticky coat. It's the \"candy\" finish that turns a rack of ribs into a competition-table showpiece: dark, shiny and sweet, with a gentle chipotle warmth to keep it grown-up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet cherry leads, lifted by a boozy orange-liqueur brightness that keeps it from being one-note. Chipotle sits underneath with a smoky, gentle heat, and the whole thing finishes glossy and sticky — the classic \"candied\" competition-rib profile.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in the last 15–20 minutes so the sugars candy up without scorching.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly or a pork roast in the final stretch for a glossy, sticky lacquer.\u003c\/li\u003e\n\u003cli\u003eFinish chicken wings or thighs late for a sweet, shiny, sticky coat.\u003c\/li\u003e\n\u003cli\u003eWarm it first so it brushes on thin and even.\u003c\/li\u003e\n\u003cli\u003eRogue move: glaze grilled stone fruit or a ham with it for a sweet, smoky edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-red glaze with a rich cherry colour — thick and sticky, made to cling and shine. Warmed, it brushes on in a smooth, even coat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Cherries, 100% Canadian maple syrup, Coconut sugar, fresh orange juice, apple cider vinegar, concentrated tomato, fresh lemon juice, Orange liqueur, tamarind, Worcestershire sauce (Water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), cherry liqueur, cherry jam (black cherries (55%), grape date and pineapple juice concentrate, fruit pectin, lemon juice), smoked poblano, garlic, chipotle, orange peel, onion, pink pepper, smoked paprika, ginger, mustard seed, thyme, basil, Celtic salt, vanilla bean, cinnamon, cloves, pasilla, cumin, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard seed, plus alcohol from the orange and cherry liqueurs (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Allergens and full ingredients — always check the physical label.\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\/480_holding-high-candy-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\n\u003cp style=\"margin:0;\"\u003eCompetition ribs, three steps: rub with \u003ca href=\"\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, candy them late with this, and serve a spoon of \u003ca href=\"\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the side. Thin coats in the back half — candy glazes catch fast if you rush them.\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: Candied Pork Belly Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLittle cubes, big ribbons.\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 off, cut into 4cm cubes; 3 tbsp your favourite pork rub; ½ cup Championship Candy glaze; 2 tbsp 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\u003eSeason the cubes and smoke at 125°C for about 3 hours until the bark is set.\u003c\/li\u003e\n\u003cli\u003eTip them into a foil tray with the butter and glaze, toss, cover and cook another 60–90 minutes until tender (around 93°C).\u003c\/li\u003e\n\u003cli\u003eUncover and cook 15 minutes more so the glaze sets sticky and glossy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing in the covered tray lets the cubes braise in the sauce before it candies on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — the chipotle is a gentle, smoky warmth. Sweet cherry and orange lead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late — thin coats in the last 15–20 minutes so the sugars candy rather than burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e It's a cherry, orange liqueur and chipotle blend — the published list leads with cherries, maple syrup and coconut sugar, and includes mustard seed and two liqueurs (full list above). Always check the physical label for allergens.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Championship Candy BBQ Glaze 250ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Glaze\",\"description\":\"Multi-award-winning cherry, orange liqueur and chipotle competition BBQ glaze. Glossy, sticky sweet heat on ribs, pork and chicken. Australian made, 250ml.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ydEtQfKt.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — the chipotle is a gentle, smoky warmth. Sweet cherry and orange lead.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late — thin coats in the last 15–20 minutes so the sugars candy rather than burn.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a cherry, orange liqueur and chipotle blend. The published list leads with cherries, maple syrup and coconut sugar, and includes mustard seed and two liqueurs. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917634602,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ydEtQfKt.png?v=1784649154"},{"product_id":"heavenly-hell-lamb-almighty-bbq-glaze-250ml","title":"HEAVENLY HELL: Lamb Almighty BBQ Glaze – 250ml","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 — rich, sweet and fruity, with a little chipotle and smoked poblano in the mix\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full ingredients \u0026amp; allergens — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e lamb\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHoly and indulgent, built for lamb\u003c\/h2\u003e\n\u003cp\u003eLamb Almighty is Heavenly Hell's multi-award-winning fig, port and maple glaze — a luscious, grown-up finish made specifically to flatter lamb. Rich, fruity and glossy, it turns a roast leg or a rack into something that looks and tastes like a special occasion.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, jammy fig up front with the boozy richness of port behind it, all rounded out by maple's warm, mellow sweetness. It's indulgent without being sickly, and it caramelises into a dark, glossy coat that suits the richness of lamb perfectly. The finish is fruity, sweet and luxurious.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a lamb rack or leg in the final stretch of roasting for a dark, glossy, fruity crust.\u003c\/li\u003e\n\u003cli\u003eBrush lamb chops or cutlets late on the grill so the sugars caramelise without burning.\u003c\/li\u003e\n\u003cli\u003eMop a slow-cooked lamb shoulder before serving to lacquer the outside.\u003c\/li\u003e\n\u003cli\u003eWarm it gently first so it brushes on evenly.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon a little over roast root veg alongside the lamb, or onto a cheese board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, dark, jammy glaze with a deep fig colour — thick and luxurious, made to cling and shine on roast lamb.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e 100% Canadian maple syrup, red wine vinegar, dark brown sugar, Port, tomato concentrate, fresh cherry, balsamic vinegar, figs, tamarind, Worcestershire sauce (Water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), ginger, freshly cracked black pepper, lemon zest, garlic, smoked poblano, onion, smoked capsicum, rosemary, chipotle, mustard seeds, mint, hickory salt, vanilla bean, cumin, sumac, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard seeds, plus alcohol from the port (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Allergens and full ingredients — always check the physical label.\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\/779_shhh-glazed-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\n\u003cp style=\"margin:0;\"\u003eTreat the lamb like the occasion it is. Rub it first with \u003ca href=\"\/products\/four-saucemen-the-lamb-rub-300g\"\u003eFour Saucemen The Lamb Rub\u003c\/a\u003e, glaze late with this, then serve with a spoon of \u003ca href=\"\/products\/drunken-sailor-beetroot-gin-relish\"\u003eDrunken Sailor Beetroot \u0026amp; Gin Relish\u003c\/a\u003e — earthy beetroot loves rich, fruity lamb. Glaze thin and late so the port and maple don't scorch.\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: Fig and Port Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDinner-party lamb on a Tuesday budget of effort.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets, frenched; 2 tbsp your favourite lamb rub; ⅓ cup Lamb Almighty glaze, 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\u003eSeason the cutlets and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2–3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eBrush with the glaze, turn and cook 30 seconds a side so it caramelises without burning.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve pink with an extra drizzle of warm glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lamb cutlets cook fast, so a late glaze gets just enough heat to go glossy and sticky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for lamb?\u003c\/strong\u003e It's built for lamb and flatters it best, but the fig-port-maple profile also works beautifully on duck, ham or a cheese board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late — thin coats in the final stretch so the sugars caramelise rather than burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e It's a fig, port and maple blend — the published list leads with Canadian maple syrup, red wine vinegar and dark brown sugar, and includes port and mustard seeds (full list above). Always check the physical label for allergens.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Lamb Almighty Fig Port \u0026 Maple BBQ Glaze 250ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Glaze\",\"description\":\"Multi-award-winning fig, port and maple BBQ glaze built for lamb. Rich, fruity and glossy. Australian made, 250ml.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cAgaxcKn.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it just for lamb?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is built for lamb and flatters it best, but the fig-port-maple profile also works beautifully on duck, ham or a cheese board.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late — thin coats in the final stretch so the sugars caramelise rather than burn.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a fig, port and maple blend. The published list leads with Canadian maple syrup, red wine vinegar and dark brown sugar, and includes port and mustard seeds. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917667370,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cAgaxcKn.png?v=1784649249"},{"product_id":"heavenly-hell-holy-grail-hog-glaze-250ml","title":"HEAVENLY HELL: Holy Grail Hog Glaze – 250ml","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 gentle chipotle warmth over sweet smoke\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Full ingredients \u0026amp; allergens — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, ribs, ham\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe hog glaze of legend\u003c\/h2\u003e\n\u003cp\u003eHoly Grail Hog Glaze is Heavenly Hell's multi-award-winning smoked honey, tamarind and chipotle glaze — sweet, smoky and just a little bit wicked. It lacquers pork and ribs in a glossy, sticky coat, with a gentle chipotle warmth humming underneath all that honeyed sweetness. This is the one you brush on in the home stretch.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt leads with smoked honey — rich, sticky and deeply sweet — then tamarind brings a tangy, almost fruity edge that stops it cloying. Underneath, chipotle adds a smoky, gentle warmth and a whisper of heat. The finish is glossy, sweet-and-smoky and unmistakably built for pork.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it onto pork ribs in the last 15–20 minutes of the cook, in thin coats, so the sugars set without burning.\u003c\/li\u003e\n\u003cli\u003eGlaze a ham in the final stretch of roasting for a glossy, sticky, showpiece finish.\u003c\/li\u003e\n\u003cli\u003eMop pulled-pork chunks or pork belly to lacquer the bark before serving.\u003c\/li\u003e\n\u003cli\u003eWarm it gently first — it brushes on thinner and coats more evenly.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a dipping sauce for crackling or a sticky glaze on grilled pineapple.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-amber glaze — thick enough to cling and lacquer, loose enough to brush on cleanly once warmed. Sweet and sticky with a visible sheen.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A blend of smoked honey, tamarind and chipotle. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Allergens and full ingredients — always check the physical label.\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\/678_hand-on-heart-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\n\u003cp style=\"margin:0;\"\u003eBuild the whole hog: rub the ribs first with \u003ca href=\"\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, glaze late with this, then serve with a smear of \u003ca href=\"\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to cut the sweetness. Brush it thin in the last twenty minutes — pile it on early and the honey will catch.\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: Holy Grail Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked honey on the bark, no apologies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder, bone in; 4 tbsp your favourite pork rub; ¾ cup Holy Grail Hog Glaze; 8 soft rolls and slaw 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\u003eSeason the shoulder and smoke at 120°C until it reads around 74°C and the bark is set, roughly 6 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with ¼ cup of the glaze and cook on until 94°C, about 3 more hours.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour, pull, then toss with the remaining glaze, warmed.\u003c\/li\u003e\n\u003cli\u003ePile into rolls with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glaze in the wrap flavours the meat; glaze after pulling coats every strand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — the chipotle brings a gentle, smoky warmth rather than real heat. Sweet smoke leads the way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late — brush it on in thin coats in the last 15–20 minutes so the sugars glaze rather than burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e It's a smoked honey, tamarind and chipotle blend; confirm the full ingredient and allergen statement from the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Holy Grail Hog Glaze 250ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"BBQ Glaze\",\"description\":\"Multi-award-winning smoked honey, tamarind and chipotle BBQ glaze. Sweet, smoky and slightly wicked on pork and ribs. Australian made, 250ml.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/QkQQNgTl.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — the chipotle brings a gentle, smoky warmth rather than real heat. Sweet smoke leads the way.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late — brush it on in thin coats in the last 15–20 minutes so the sugars glaze rather than burn.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a smoked honey, tamarind and chipotle blend; confirm the full ingredient and allergen statement from the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917765674,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/QkQQNgTl.png?v=1784649094"},{"product_id":"heavenly-hell-punk-rock-peppers-green-day-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Green Day Hot Sauce","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 — bright jalapeño kick, fruit-cooled\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, chicken, fish, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA salsa verde in a bottle\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Green Day is a Jalapeño Pineapple Salsa Verde — a bright, green, multi-award-winning hot sauce grown from Currumbin chillies. Fresh jalapeño heat, sweet pineapple and that tangy salsa-verde zip, bottled and ready to green up everything on your plate.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh, grassy jalapeño leads with a lively medium heat, then sweet pineapple rolls in to cool and round it, finishing with a tangy, herbaceous salsa-verde brightness. It's zesty and moreish rather than punishing — the kind of green sauce you pour with a heavy hand.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over tacos, burritos and quesadillas for instant salsa-verde freshness.\u003c\/li\u003e\n\u003cli\u003eSplash over grilled or fried chicken and hot wings.\u003c\/li\u003e\n\u003cli\u003eSpoon over fish tacos, grilled prawns or ceviche.\u003c\/li\u003e\n\u003cli\u003eCut through a breakfast of eggs, avo and hash browns.\u003c\/li\u003e\n\u003cli\u003eRogue move: blend into a marinade or stir through mayo for a green crema.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid green, pourable sauce with real body and visible chilli — bright and fresh on the nose, with a tangy pineapple lift.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown jalapeño with pineapple. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/499_cheers-green-hot-sauce.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;\"\u003eWord from the docks: a green, fruity sauce is a taco's best mate. Season your chicken or fish with \u003ca href=\"\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e before it cooks, then finish the tacos with a heavy pour of Green Day. Doing wings instead? Dust them with \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e first so the smoke sits under all that fresh green zip.\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: Green Day Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFresh catch, louder sauce.\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; 1 tsp salt and 1 tbsp oil; 8 small tortillas; 2 cups shredded cabbage; 3 tbsp Green Day hot sauce mixed with ¼ cup mayo.\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 salt the fish and grill over high heat for 2–3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill for 20 seconds a side.\u003c\/li\u003e\n\u003cli\u003eLoad with cabbage and flaked fish, then drizzle with the Green Day mayo and an extra splash of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pineapple and jalapeño cut through the richness of the mayo and lift mild white fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium. The jalapeño gives a bright, lively kick but the pineapple keeps it fresh and approachable — not a super-hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e Like a salsa verde in a bottle — grassy jalapeño, sweet pineapple and a tangy, herbaceous finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, chicken and fish are the sweet spot, and it's a cracker over eggs and avo at breakfast.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Punk Rock Peppers Green Day Jalapeño Pineapple Salsa Verde Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Punk Rock Peppers\"},\"category\":\"Hot Sauce\",\"description\":\"Jalapeño Pineapple Salsa Verde hot sauce — bright, green, medium heat from Currumbin-grown chillies. Multi-award-winning, preservative free. Great on tacos, chicken and fish.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/punk-rock-peppers-green-day-hot-sauce-150ml-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. The jalapeno gives a bright, lively kick but the pineapple keeps it fresh and approachable, not a super-hot.\"}},{\"@type\":\"Question\",\"name\":\"What does it taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Like a salsa verde in a bottle — grassy jalapeno, sweet pineapple and a tangy, herbaceous finish.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, chicken and fish are the sweet spot, and it is a cracker over eggs and avo at breakfast.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918027818,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Pbsoccoi.png?v=1784649921"},{"product_id":"heavenly-hell-punk-rock-peppers-happy-cayanero-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Happy Cayanero Hot Sauce","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 — a fruity habanero and cayenne kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full flavour and dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, tacos, eggs, pizza\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eYour new everyday hot sauce\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Happy Cayanero is a Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, and the maker bills it as the #1 World Champion Louisiana Pepper Sauce after it took 1st place at The World Hot Sauce Awards in Louisiana. It is a bright, tangy Currumbin-grown sauce built to live on the table, with a warm kick you can pour on just about anything. Not a gimmick, not a face-melter, just a proper everyday shake-it-on-everything sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFruity habanero and warm, rounded cayenne lead with a tangy, vinegary brightness — the classic Louisiana pepper sauce balance. It's a comfortable medium, more moreish glow than burn, with a savoury depth that makes it disappear off the plate.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake over fried chicken, wings and schnitzel.\u003c\/li\u003e\n\u003cli\u003eSplash into tacos, burritos and nachos.\u003c\/li\u003e\n\u003cli\u003eWake up eggs, avo toast and a breakfast fry-up.\u003c\/li\u003e\n\u003cli\u003eDrizzle over pizza, mac and cheese or a toasted cheese sandwich.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir into mayo or ranch for a quick spicy dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA pourable, tangy habanero and cayenne sauce with a bright, vinegar-forward nose and real chilli colour. Loose enough to splash, punchy enough to notice.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown habanero and cayenne chillies. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/500_drooling-fish-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\n\u003cp style=\"margin:0;\"\u003eWord from the docks: an everyday pepper sauce lives and dies by the chook it goes on. Dust your wings or thighs with \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e before they cook, then splash Happy Cayanero over the top. Taco night? Season the mince with \u003ca href=\"\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e and let this sauce bring the 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: Louisiana Schnitty Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePub classic, table-sauce attitude.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, butterflied and crumbed; 4 long rolls; 2 tbsp Happy Cayanero hot sauce; ¼ cup mayonnaise; Shredded lettuce.\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\u003eShallow-fry the schnitzels at medium-high heat for 4 minutes a side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eStir the hot sauce through the mayo.\u003c\/li\u003e\n\u003cli\u003eSlice the schnitzels into strips, load the rolls with lettuce and chicken, and drizzle with the spicy mayo.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Vinegary pepper sauce cuts straight through fried crumb and keeps every mouthful bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e A comfortable medium — a warm, tangy habanero and cayenne kick rather than a serious burn. It's built as an everyday sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat style of sauce is it?\u003c\/strong\u003e A Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place at The World Hot Sauce Awards in Louisiana, per the maker). It is bright, tangy and vinegar-led, the kind you keep on the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and tacos are naturals, but it's brilliant on eggs, pizza and anything that needs a tangy lift.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Punk Rock Peppers Happy Cayanero Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Punk Rock Peppers\"},\"category\":\"Hot Sauce\",\"description\":\"Habanero and Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place, The World Hot Sauce Awards, Louisiana, per the maker). Warm medium heat, bright and tangy. Currumbin-grown, award-winning, preservative free. Great on chicken, tacos and eggs.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/punk-rock-peppers-happy-cayanero-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A comfortable medium — a warm, tangy habanero and cayenne kick rather than a serious burn. It is built as an everyday sauce.\"}},{\"@type\":\"Question\",\"name\":\"What style of sauce is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place at The World Hot Sauce Awards in Louisiana, per the maker). It is bright, tangy and vinegar-led, the kind you keep on the table.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken and tacos are naturals, but it is brilliant on eggs, pizza and anything that needs a tangy lift.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918060586,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ryKEvLlu.png?v=1784649963"},{"product_id":"heavenly-hell-punk-rock-peppers-pink-flameingo-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Pink Flameingo Hot Sauce","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 — serious 7 Pot Pink fire behind the fruit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (strawberry liqueur). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, chicken, pork, cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003ePretty in pink, savage underneath\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Pink Flameingo is a Guava, Strawberry Liqueur \u0026amp; 7 Pot Pink hot sauce — a gorgeous rosy-pink bottle that lulls you in with tropical fruit before the 7 Pot Pink chilli lights the whole thing up. Multi-award-winning, Currumbin-grown, and a genuine hot-sauce lover's sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet guava and boozy strawberry-liqueur fruit lead — lush, tropical, almost dessert-like — and then the 7 Pot Pink arrives with a proper, building heat that climbs well past the fruit. It's a hot sauce, not a novelty burn: the fruit stays present, but the chilli means business.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over fish or chicken tacos for a sweet-hot tropical hit.\u003c\/li\u003e\n\u003cli\u003eGlaze grilled chicken wings or pork skewers late on the fire.\u003c\/li\u003e\n\u003cli\u003eSpoon over a cheese board — it's a stunner with soft, creamy cheeses.\u003c\/li\u003e\n\u003cli\u003eSplash into a mango or pineapple salsa to turn up the heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: a few drops in a margarita or daiquiri for a spicy-fruity cocktail.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid pink, pourable sauce with a fruity, tropical nose and a slow-building burn. Sweet and pretty in the glass, seriously warm on the tongue.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around guava, strawberry liqueur and Currumbin-grown 7 Pot Pink chilli. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (strawberry liqueur). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/501_wink-pink-sauce-prawns.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;\"\u003eWord from the docks: a sweet-hot fruit sauce wants a savoury bird underneath and something cool alongside. Season your chicken or pork with \u003ca href=\"\/products\/atomic-chicken-chicken-peri-peri-seasoning-rub\"\u003eAtomic Chicken Peri Peri Seasoning\u003c\/a\u003e before it grills, then finish with Pink Flameingo for the tropical fire. Keep a wedge of creamy cheese and a cold one on hand — that fruit is a trap, the 7 Pot Pink is not mucking around. For pork skewers, dust the meat with \u003ca href=\"\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e first so the guava has something savoury to cling to.\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: Pink Flameingo Pork Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePretty on the plate, savage on the second bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g pork scotch fillet, cubed; 1 tbsp oil and 1 tsp salt; 3 tbsp Pink Flameingo hot sauce; 1 tbsp 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\u003eThread the pork onto skewers, oil and salt them.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning, until 63°C.\u003c\/li\u003e\n\u003cli\u003eMix the hot sauce and honey, brush over for the last 2 minutes and rest 3 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 Honey softens the 7 Pot Pink just enough and helps the glaze set on the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Hot. The guava and strawberry make it approachable up front, but the 7 Pot Pink chilli brings a serious, building burn — this is one for the chilli lovers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it's made with strawberry liqueur. Keep that in mind if you're serving it to kids or avoiding alcohol.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, chicken and pork love it, and it's a showstopper drizzled over creamy cheese.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Punk Rock Peppers Pink Flameingo Guava, Strawberry \u0026 7 Pot Pink Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Punk Rock Peppers\"},\"category\":\"Hot Sauce\",\"description\":\"Guava, Strawberry Liqueur \u0026 7 Pot Pink hot sauce — tropical fruit up front, a serious building burn underneath. Currumbin-grown, award-winning. Great on tacos, chicken and cheese.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/punk-rock-peppers-pink-flameingo-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot. The guava and strawberry make it approachable up front, but the 7 Pot Pink chilli brings a serious, building burn — this is one for the chilli lovers.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is made with strawberry liqueur. Keep that in mind if you are serving it to kids or avoiding alcohol.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, chicken and pork love it, and it is a showstopper drizzled over creamy cheese.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918093354,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CWQzTQPc.png?v=1784650011"},{"product_id":"heavenly-hell-punk-rock-peppers-suicidal-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Suicidal Hot Sauce","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 — Carolina Reaper leads the charge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e wings, pizza, tacos, chilli\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Louisiana sauce with a Reaper's heart\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Suicidal is a Cherry, Sundried Tomato \u0026amp; Carolina Reaper Louisiana-style pepper sauce — deep, dark and seriously hot. The cherry and sundried tomato give it a rich, almost jammy body, and then the Carolina Reaper reminds you exactly why it's called Suicidal. Multi-award-winning and Currumbin-grown for the people who chase the burn.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, dark cherry and umami sundried tomato lead with a savoury, jammy depth and that tangy Louisiana vinegar snap — and then the Carolina Reaper detonates, a fierce, building heat that keeps climbing long after the flavour has faded. There's real complexity here under a very serious burn.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss into hot wings when you want the tray to fight back.\u003c\/li\u003e\n\u003cli\u003eStir into a chilli con carne, gumbo or bolognese for deep, dark heat.\u003c\/li\u003e\n\u003cli\u003eDot over pizza — a little goes a long way.\u003c\/li\u003e\n\u003cli\u003eSplash into tacos and burritos for a Reaper-level kick.\u003c\/li\u003e\n\u003cli\u003eRogue move: a single drop in a bloody mary for a fearsome brunch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep, dark-red Louisiana-style sauce with a rich, jammy body and a tangy, savoury nose. Pourable and pretty — right up until the Reaper hits.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around cherry, sundried tomato and Currumbin-grown Carolina Reaper. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/502_fanning-hot-wings-plate.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;\"\u003eWord from the docks: a Reaper sauce goes on late and light. Season your wings with \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e first so there's real flavour under the fire, then add Suicidal drop by drop — respect it. Keep a cold beer and a good chicken salt like \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e nearby for the chips, because the milk carton is not far behind.\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: Dark Cherry Reaper Chilli Con Carne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA pot of chilli with a bad reputation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 2 x 400g tins crushed tomatoes; 400g tin kidney beans, drained; 2 tbsp chilli con carne spice mix; 1–2 tsp Suicidal hot sauce, to taste.\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\u003eBrown the mince in batches in a heavy pot, about 8 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the spice mix, tomatoes and beans and simmer on low for 45 minutes, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eStir in 1 tsp of the hot sauce, taste, and add more a few drops at a time.\u003c\/li\u003e\n\u003cli\u003eMake sure the mince is cooked through to 71°C and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the Reaper sauce at the end keeps its cherry and tomato flavour intact and lets you control the heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Very hot. It's a Carolina Reaper sauce — a fierce, building burn that's strictly for experienced chilli-heads. Start with a drop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there actual flavour, or just heat?\u003c\/strong\u003e Real flavour — cherry and sundried tomato give it a rich, jammy, Louisiana-style depth. But make no mistake, the Reaper dominates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Wings, chilli, pizza and tacos — anywhere you want a serious, dark heat. Use sparingly.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Punk Rock Peppers Suicidal Cherry, Sundried \u0026 Carolina Reaper Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Punk Rock Peppers\"},\"category\":\"Hot Sauce\",\"description\":\"Cherry, Sundried Tomato \u0026 Carolina Reaper Louisiana-style hot sauce — rich, jammy depth under a very serious Reaper burn. Currumbin-grown, award-winning. For chilli lovers.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/punk-rock-peppers-suicidal-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very hot. It is a Carolina Reaper sauce — a fierce, building burn that is strictly for experienced chilli-heads. Start with a drop.\"}},{\"@type\":\"Question\",\"name\":\"Is there actual flavour, or just heat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Real flavour — cherry and sundried tomato give it a rich, jammy, Louisiana-style depth. But make no mistake, the Reaper dominates.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wings, chilli, pizza and tacos — anywhere you want a serious, dark heat. Use sparingly.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918126122,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/AOHqjGjr.png?v=1784650058"},{"product_id":"heavenly-hell-punk-rock-peppers-casualties-carolina-reaper-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Casualties Carolina Reaper Hot Sauce","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 Extreme — pure Carolina Reaper, no mercy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e wings, chilli, tacos — used by the drop\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one you dare your mates with\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Casualties is a Carolina Reaper extreme chilli sauce — no fruit to hide behind, no gimmick, just one of the world's hottest chillies, Currumbin-grown and bottled at full strength. Multi-award-winning and built for the brave. This is the sauce that ends the chilli-eating challenge.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front there's a fleeting, fruity Reaper sweetness and a tangy edge — and then the heat arrives like a freight train and simply does not stop, a searing, all-consuming burn that redefines your idea of hot. Handle with respect: this is an extreme sauce, meant to be used a drop at a time.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAdd a single drop to hot wings when you want them genuinely dangerous.\u003c\/li\u003e\n\u003cli\u003eStir the tiniest amount into a big pot of chilli or curry to lift the whole thing.\u003c\/li\u003e\n\u003cli\u003eDab onto a taco or slice of pizza — with a very light hand.\u003c\/li\u003e\n\u003cli\u003eUse as a challenge sauce for the brave (and the foolish).\u003c\/li\u003e\n\u003cli\u003eRogue move: cut it heavily with mayo or yoghurt for a hot dip that won't hospitalise anyone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA fierce, deep-red Reaper sauce, pourable but potent — a little smells sweet and fruity, but there is nothing gentle about what follows.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown Carolina Reaper chilli. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities. Keep away from children and eyes.\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\/503_jaw-drop-carolina-reaper.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;\"\u003eWord from the docks: this one's a weapon, not a table sauce. Put the flavour on first — season your wings with \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e so there's something to taste before the burn — then apply Casualties by the drop, never the splash. Have \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e chips and a big glass of milk on standby. You've been warned.\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: Casualty Ward Dipping Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBring a tissue. Bring a mate. Bring milk.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup Greek yoghurt or sour cream; 2 tbsp mayonnaise; 3–5 drops Casualties hot sauce; 1 tsp lemon juice and a pinch of 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\u003eWhisk the yoghurt, mayo, lemon and salt together.\u003c\/li\u003e\n\u003cli\u003eAdd 3 drops of the sauce, stir well and taste after 1 minute — Reaper heat builds.\u003c\/li\u003e\n\u003cli\u003eAdd more one drop at a time and serve with wings, wedges or corn chips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cutting it heavily with something creamy tames the burn while keeping the Reaper's fruity edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Extreme. It's a straight Carolina Reaper sauce — one of the hottest chillies on earth — and it is not for casual use. Start with a single drop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it safe to eat?\u003c\/strong\u003e In tiny amounts, yes — but treat it with real caution. Keep it away from children and your eyes, and never take it on as a dare without knowing your limits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste of anything?\u003c\/strong\u003e There's a brief fruity Reaper sweetness before the heat takes over completely. It's about the burn, not subtlety.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Punk Rock Peppers Casualties Carolina Reaper Extreme Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Punk Rock Peppers\"},\"category\":\"Hot Sauce\",\"description\":\"Carolina Reaper extreme chilli sauce — full-strength, no fruit to hide behind. Currumbin-grown, award-winning, preservative free. For the brave, used by the drop.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/punk-rock-peppers-casualties-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Extreme. It is a straight Carolina Reaper sauce — one of the hottest chillies on earth — and it is not for casual use. Start with a single drop.\"}},{\"@type\":\"Question\",\"name\":\"Is it safe to eat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In tiny amounts, yes — but treat it with real caution. Keep it away from children and your eyes, and never take it on as a dare without knowing your limits.\"}},{\"@type\":\"Question\",\"name\":\"Does it taste of anything?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is a brief fruity Reaper sweetness before the heat takes over completely. It is about the burn, not subtlety.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918158890,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CvzUxdRE.png?v=1784650104"},{"product_id":"heavenly-hell-dia-de-los-muertos-habanero-margarita-hot-sauce-150ml","title":"HEAVENLY HELL: Dia De Los Muertos Habanero Margarita Hot Sauce – 150ml","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 — bright habanero fire with a margarita twist\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, fish, chicken, prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFiesta in a bottle\u003c\/h2\u003e\n\u003cp\u003eDia De Los Muertos is a Habanero Margarita hot sauce — zesty lime, a whisper of tequila-style margarita and bright, fruity habanero fire, all in one Day-of-the-Dead celebration of a bottle. Multi-award-winning Heavenly Hell heat that tastes like a party and bites like one too.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp lime and a margarita-style citrus tang lead, fresh and zesty, then fruity habanero rolls in with a bright, floral heat that builds with real presence. It's a genuinely hot sauce, but the lime keeps it lively and drinkable rather than brutal — festive, tangy and moreish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over fish tacos, prawn tacos and ceviche for a zesty, limey hit.\u003c\/li\u003e\n\u003cli\u003eSplash over grilled chicken, carnitas or al pastor.\u003c\/li\u003e\n\u003cli\u003eSpoon over grilled corn (elote) with lime and cheese.\u003c\/li\u003e\n\u003cli\u003eShake into guacamole or a mango salsa to lift it.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a margarita glass or add a few drops to the drink itself.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid orange, pourable sauce with a zesty, citrus-forward nose and visible habanero. Bright and fresh in the glass, warm and lively on the tongue.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around habanero, lime and a margarita-style citrus base. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/504_cheers-chilli-margarita.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;\"\u003eWord from the docks: a limey habanero sauce is built for taco night. Season your fish or chicken with \u003ca href=\"\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e before it cooks, then finish the tacos with a bright pour of Dia De Los Muertos. Doing wings? Dust them with \u003ca href=\"\/products\/atomic-chicken-chicken-peri-peri-seasoning-rub\"\u003eAtomic Chicken Peri Peri Seasoning\u003c\/a\u003e so the citrus fire lands on a proper savoury base.\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: Margarita Elote\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet corn with a party in its pocket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 corn cobs, husked; 2 tbsp mayonnaise; ½ cup crumbled feta; 1 lime, cut in wedges; 2 tbsp Dia De Los Muertos hot sauce.\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 corn over high heat for 10–12 minutes, turning, until charred in spots.\u003c\/li\u003e\n\u003cli\u003eBrush hot cobs with the mayo, then roll in the feta.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the hot sauce and serve with lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The lime-forward sauce cuts through the creamy coating and plays off the sweet char.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Hot. Habanero brings a genuine, building heat, but the lime and margarita citrus keep it bright and lively rather than overwhelming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain tequila?\u003c\/strong\u003e It's built around a margarita-style flavour profile. Whether it contains actual alcohol should be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, fish and prawns are the sweet spot — anything Mexican or citrus-loving. Also a killer on grilled corn.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Dia De Los Muertos Habanero Margarita Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"Hot Sauce\",\"description\":\"Habanero Margarita hot sauce — zesty lime and margarita citrus with bright, fruity habanero fire. Multi-award-winning, preservative free. Great on tacos, fish and prawns.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heavenly-hell-dia-de-los-muertos-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot. Habanero brings a genuine, building heat, but the lime and margarita citrus keep it bright and lively rather than overwhelming.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain tequila?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is built around a margarita-style flavour profile. Whether it contains actual alcohol should be confirmed from the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fish and prawns are the sweet spot — anything Mexican or citrus-loving. Also a killer on grilled corn.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921206314,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BydFcyvP.png?v=1784650147"},{"product_id":"heavenly-hell-fire-of-the-phoenix-caribbean-rum-hot-sauce-150ml","title":"HEAVENLY HELL: Fire Of The Phoenix Caribbean Rum Hot Sauce – 150ml","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 — 3 out of 5, a warm Caribbean glow\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (spiced rum). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e jerk chicken, pork, prawns, rice \u0026amp; peas\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eIsland heat, bottled\u003c\/h2\u003e\n\u003cp\u003eFire Of The Phoenix is a Caribbean Spiced Rum hot sauce — warm, fruity and rum-rich, rated a very manageable 3 out of 5. Think jerk-spiced islands: tropical chilli warmth, a hit of spiced rum and a rolling, sunny heat that rises up like the bird it's named after. Multi-award-winning Heavenly Hell heat with proper flavour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWarm Caribbean spice and fruity chilli lead — allspice, a little tropical sweetness — then spiced rum rolls in deep and boozy, building a rounded medium-to-hot warmth. It's a 3-out-of-5: enough fire to know you're alive, gentle enough to pour freely. Rich, aromatic and moreish rather than punishing.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over jerk chicken, grilled pork or ribs for an island-spiced finish.\u003c\/li\u003e\n\u003cli\u003eDrizzle over prawns, fish or a seafood boil.\u003c\/li\u003e\n\u003cli\u003eSpoon over rice and peas, plantain or a Caribbean curry.\u003c\/li\u003e\n\u003cli\u003eStir into a marinade or BBQ mop for a rum-and-spice depth.\u003c\/li\u003e\n\u003cli\u003eRogue move: glaze a ham or add a few drops to a rum cocktail.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA warm, amber-red pourable sauce with an aromatic, rum-and-spice nose and a rounded body. Fruity and inviting, with a slow, sunny heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Caribbean spice, chilli and spiced rum. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (spiced rum). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/505_devilish-rum-pineapple-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\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a rum-and-spice sauce belongs on jerk-seasoned meat. Rub your chicken or pork with \u003ca href=\"\/products\/atomic-chicken-jamaican-jerk-seasoning-rub\"\u003eAtomic Chicken Jamaican Jerk Seasoning\u003c\/a\u003e before it cooks, then finish with Fire Of The Phoenix for a double dose of the islands. Doing prawns or fish? A shake of \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e on the sides rounds the whole plate out.\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: Rum-Glazed Island Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA sunny glow, no passport 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, bone in, skin on; 2 tbsp jerk-style seasoning; 3 tbsp Fire Of The Phoenix hot sauce; 2 tbsp brown sugar; 1 lime.\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 thighs and grill over medium indirect heat for 30–35 minutes, skin up.\u003c\/li\u003e\n\u003cli\u003eMix the hot sauce, sugar and juice of half the lime.\u003c\/li\u003e\n\u003cli\u003eBrush on for the last 5 minutes over direct heat, turning once, until the thighs read 75°C.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the rest of the lime and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sugar helps the rum-spiced sauce catch and caramelise without needing more heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium to hot — rated 3 out of 5. A warm, rolling Caribbean heat that's very approachable; flavour leads, the burn follows gently.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it's made with Caribbean spiced rum. Keep that in mind if you're serving it to kids or avoiding alcohol.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Jerk chicken, pork and prawns are naturals, and it's superb over rice and peas or stirred into a Caribbean curry.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Fire Of The Phoenix Caribbean Spiced Rum Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"Hot Sauce\",\"description\":\"Caribbean Spiced Rum hot sauce — warm, fruity, rum-rich, rated 3 out of 5. Multi-award-winning, preservative free. Great on jerk chicken, pork and prawns.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heavenly-hell-fire-of-the-phoenix-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium to hot — rated 3 out of 5. A warm, rolling Caribbean heat that is very approachable; flavour leads, the burn follows gently.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is made with Caribbean spiced rum. Keep that in mind if you are serving it to kids or avoiding alcohol.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Jerk chicken, pork and prawns are naturals, and it is superb over rice and peas or stirred into a Caribbean curry.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921239082,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ulOfUfSi.png?v=1784650192"},{"product_id":"heavenly-hell-reapers-roulette-carolina-reaper-hot-sauce-150ml","title":"HEAVENLY HELL: Reapers Roulette Carolina Reaper Hot Sauce – 150ml","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 — 4 out of 5, a punchy Carolina Reaper burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e wings, beef, tacos, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSpin the cylinder — are you willing to play?\u003c\/h2\u003e\n\u003cp\u003eReapers Roulette is a Carolina Reaper hot sauce sitting at a punchy 4 out of 5 on the heat dial — a genuinely fierce, savoury-sweet Reaper sauce from multi-award-winning, back-to-back Brand of the Year Heavenly Hell. It's hot enough to make you think twice and good enough to keep pouring anyway.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA rich, savoury-sweet Reaper base leads with a tangy, deep-red body, then the Carolina Reaper heat builds fast and climbs — a proper 4-out-of-5 burn that lingers long and warm. There's real BBQ-sauce depth under the fire, so it eats like flavour first, fury close behind.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss into hot wings when you want the tray to bite back.\u003c\/li\u003e\n\u003cli\u003eSplash over a beef burger, brisket bun or steak sandwich.\u003c\/li\u003e\n\u003cli\u003eStir into chilli, tacos and burritos for a serious kick.\u003c\/li\u003e\n\u003cli\u003eMix a little into a BBQ mop or marinade for a Reaper-spiked glaze.\u003c\/li\u003e\n\u003cli\u003eRogue move: a few drops in a bloody mary or over a fried-egg roll.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, deep-red Reaper sauce with a tangy, savoury nose and real body — glossy and clinging, with the burn well hidden until it isn't.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Carolina Reaper chilli. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/506_pointing-dare-wings-plate.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;\"\u003eWord from the docks: a 4-out-of-5 Reaper sauce goes on with intent, not abandon. Season your wings or beef with \u003ca href=\"\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e so there's a savoury bark before the burn, then add Reapers Roulette to taste. For the chips and the crowd who tap out early, keep a shake of \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e and a cold drink close by.\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: Russian Roulette Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive wings sweet, one wing spicy. Spin it.\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; 2 tbsp your favourite chicken rub; ¼ cup BBQ sauce; 1 tbsp Reapers Roulette hot sauce.\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 wings and cook over indirect heat at 180°C for 35–40 minutes until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eToss most of the wings in the BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eToss a handful separately in the BBQ sauce mixed with the Reaper sauce, then mix them all back on one platter and let your mates take their chances.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Matching glaze colour means nobody can spot the hot ones — that's the game.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Very hot — a 4 out of 5. It's a real Carolina Reaper sauce with a fierce, building burn, but there's genuine flavour underneath, so it's usable rather than just a dare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there flavour or just heat?\u003c\/strong\u003e Both. It has a rich, tangy, savoury-sweet BBQ-style depth before the Reaper takes hold — flavour leads, the fire follows hard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Wings, beef and burgers are the sweet spot, plus tacos and anything that can take a serious kick.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Heavenly Hell Reapers Roulette Carolina Reaper Hot Sauce 150ml\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Heavenly Hell\"},\"category\":\"Hot Sauce\",\"description\":\"Carolina Reaper hot sauce rated 4 out of 5 — fierce, savoury-sweet, award-winning. Preservative free. Great on wings, beef, tacos and burgers.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heavenly-hell-reapers-roulette-hot-sauce-front.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very hot — a 4 out of 5. It is a real Carolina Reaper sauce with a fierce, building burn, but there is genuine flavour underneath, so it is usable rather than just a dare.\"}},{\"@type\":\"Question\",\"name\":\"Is there flavour or just heat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both. It has a rich, tangy, savoury-sweet BBQ-style depth before the Reaper takes hold — flavour leads, the fire follows hard.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wings, beef and burgers are the sweet spot, plus tacos and anything that can take a serious kick.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921271850,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/xZXlZCgg.png?v=1784650317"},{"product_id":"heavenly-hell-big-gcs-godfather-magic-all-purpose-rub-150g","title":"HEAVENLY HELL: Big GCs Godfather Magic All Purpose 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 — a savoury, all-purpose rub, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Big GC's Everyday Perfect BBQ — an award-winning all-purpose blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary and allergen details to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, chicken, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAn offer your cook can't refuse\u003c\/h2\u003e\n\u003cp\u003eGodfather Magic is Big GC's award-winning \"Everyday Perfect BBQ\" all-purpose rub — the one that quietly runs the whole kitchen. Balanced, savoury and endlessly useful, it makes an offer every cut understands: beef, chicken or pork, it just makes things taste better. Keep it close to the cooktop.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and well-rounded, with a garlicky, peppery backbone and just enough sweetness to help everything brown. It's the definition of balanced — nothing shouts, everything works — which is exactly what makes it the jar you reach for on autopilot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason steak, chops or chicken before a hot grill for a savoury, well-browned crust.\u003c\/li\u003e\n\u003cli\u003eRub a pork roast or shoulder before a low, slow cook.\u003c\/li\u003e\n\u003cli\u003eUse it as your everyday shaker on burgers, snags and mixed grills.\u003c\/li\u003e\n\u003cli\u003eDust roast potatoes, wedges or veg for an easy flavour lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: season a whole roast chook inside and out for a no-fuss Sunday dinner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, medium-grind blend that coats evenly and browns into an appetising, all-purpose crust on beef, chicken and pork alike.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary and allergen details to be confirmed from the physical label.\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\/645_heart-mixed-grill.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;\"\u003eEvery fridge needs a made man like this one. Build the cook with \u003ca href=\"\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e brushed on late, then serve with a spoon of \u003ca href=\"\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli\u003c\/a\u003e to cut through and keep things bright. Two coats on a big cut — the crust does the talking.\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: Godfather Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEverybody eats. Nobody asks questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lamb chops; 2 thick beef snags; 2 chicken thigh fillets; 3 tbsp Godfather Magic 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\u003eOil everything and season the chops and chicken with the rub; rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStart the snags over medium heat, turning, for 12–15 minutes until they hit 71°C.\u003c\/li\u003e\n\u003cli\u003eAdd the chicken for 5–6 minutes a side to 75°C, and the chops for 3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve on one big board.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e One balanced rub across three proteins keeps the whole plate tasting like it belongs together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Everything — it's a true all-purpose rub, equally at home on beef, chicken, pork, veg and roast potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Godfather Magic is a savoury, balanced all-purpose rub with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e The full ingredient and allergen statement should be confirmed from the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Big GC's Godfather Magic All-Purpose Rub 150g\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Big GC's\"},\"category\":\"BBQ Rub\",\"description\":\"Big GC's award-winning Everyday Perfect BBQ all-purpose rub. Balanced and savoury on beef, chicken and pork.\",\"image\":[\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/RkyvxMRX.png\"]}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Everything — it is a true all-purpose rub, equally at home on beef, chicken, pork, veg and roast potatoes.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Godfather Magic is a savoury, balanced all-purpose rub with no chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The full ingredient and allergen statement should be confirmed from the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921304618,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/RkyvxMRX.png?v=1784648873"},{"product_id":"taippan-bbq-habanero-bbq-sauce-medium-smoky-sweet-bbq-sauce-250ml","title":"TAIPPAN BBQ: Habanero BBQ Sauce – 250ml","description":"\u003ch2\u003eAward-winning, with a habanero kick\u003c\/h2\u003e\n\u003cp\u003eTaippan BBQ's Habanero BBQ Sauce is an award-winning (3rd, Medium BBQ Sauce, 2017 ZestFest Texas) smoky-sweet sauce with real red habanero. Gluten free and vegan. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e sweet tomato and molasses up front, then a fruity, building habanero heat on the finish. Big flavour, medium burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e ribs, wings, pulled pork, burgers and chicken.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taippan's Aussie range. \u003ca href=\"\/collections\/taippan-bbq\"\u003ethe full Taippan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh tomato, sugar, vinegar, fresh red habanero chilli (5%), fresh garlic, fresh onion, worcestershire sauce, paprika, molasses, mustard powder, sea salt, white pepper.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. \u003cstrong\u003eHeat:\u003c\/strong\u003e Medium. \u003cstrong\u003eSize:\u003c\/strong\u003e 250ml. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\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\/008_heat-hot-sauce.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 up front, then a fruity red habanero heat that builds on the finish — big flavour, medium burn. Season wings with \u003ca href=\"\/products\/john-henrys-hot-wing-bbq-rub\"\u003eJohn Henrys Hot Wing Rub\u003c\/a\u003e, cook them crisp, then toss in this sauce while they're still hot. Put a bowl of \u003ca href=\"\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e in the middle of the table for cooling off between rounds. Wing night, upgraded.\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 Habanero Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, then sneaky. Just like a good smuggler.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 2 tbsp chicken rub; ½ cup Habanero BBQ Sauce; 1 tbsp butter, melted.\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, toss in the rub and cook indirect at 180°C for 40–45 minutes until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm the sauce with the melted butter in a small pan.\u003c\/li\u003e\n\u003cli\u003eToss the wings in the sauce and put them back on the grill for 5 minutes so the glaze sets.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A splash of butter softens the heat and gives the glaze a glossy finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taippan BBQ","offers":[{"title":"Default Title","offer_id":44515172974634,"sku":"TPN-HABANEROBBQ-250","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-habanero-bbq-sauce-250ml-front.png?v=1787022944"},{"product_id":"bbq-mafia-og-steakout-bbq-rub-340g","title":"BBQ MAFIA: OG Steakout BBQ Rub - 340g","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 — big, beefy and savoury, all bark and depth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g \/ 12 oz shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef short ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that built the reputation\u003c\/h2\u003e\u003cp\u003eThis is the one that started it — BBQ Mafia’s award-winning, comp-tested beef rub, now in the Pitmaster Pro Series. The OG Steakout is built for anyone chasing steakhouse depth and a dark, brooding brisket bark at home. Big beef flavour, made to taste even more like itself.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and salt-forward up front, with a heavy hit of coarse cracked pepper through the middle. It finishes dark, roasted and deeply umami — the ‘dark \u0026amp; rich’ profile the label promises, without the sweetness that scorches over a hot fire.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before — a thin swipe of oil or mustard first so it grips — then smoke low and slow for a dark, peppery bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks generously, rest them 30–40 minutes, then sear over a screaming-hot grill for a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard on every side and smoke until the bark sets and the meat pulls clean from the bone.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts — one to bind, one to build — for extra bark on brisket and rib.\u003c\/li\u003e\n\u003cli\u003eRogue move: a heavy pinch stirred through your next batch of burger mince, or into a beef-dripping gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, dark grind — you can see the cracked pepper and savoury salt — that clings to a wet surface and cooks down into a matte, almost-black bark. No big sugar crystals, so it behaves over direct heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, spices, rice flour, dehydrated vegetables, dextrose (maize), sugar, yeast extract, natural colour (153), anti-caking agent (551), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/598_holding-tomahawk-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;\"\u003eEvery serious beef cook needs this one in the rack. Hit your steak or brisket the night before — a swipe of oil first so it grips — and let that dark, peppery bark build low and slow. Run it alongside \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e for a bittersweet mop, then a smear of \u003ca href=\"\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e to cut the richness. That’s a plate worth smuggling home.\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 Steakhouse Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow approach, fast getaway.\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 4cm, 800g); 2 tbsp OG Steakout BBQ 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\u003eOil the steak, season it generously with OG Steakout and rest it 30–40 minutes.\u003c\/li\u003e\n\u003cli\u003eCook it indirect at 120°C until the centre reads 48°C, about 40–50 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over a screaming-hot grill for 1 minute a side for a dark crust.\u003c\/li\u003e\n\u003cli\u003eRest 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 The slow start cooks it evenly edge to edge, so the sear is just for crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat meats is OG Steakout best on?\u003c\/strong\u003e It’s a dedicated beef rub — brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No real heat — it’s a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e Season generously and go two coats on big cuts like brisket. A thin layer of oil or mustard first helps it grip and build bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e This is the 340g \/ 12 oz shaker.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"BBQ Mafia OG Steakout BBQ Rub 340g\", \"brand\": {\"@type\": \"Brand\", \"name\": \"BBQ Mafia\"}, \"category\": \"BBQ Rub\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-og-steakout-beef-rub-340g-front-clean.png\", \"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-og-steakout-beef-rub-340g-front-white.jpg\"], \"description\": \"Award-winning Pitmaster Pro beef rub from BBQ Mafia, built for a dark brisket bark on steak, brisket and beef short ribs. 340g shaker.\"}\u003c\/script\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What meats is OG Steakout best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A dedicated beef rub, brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No real heat. It is a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Season generously and go two coats on big cuts like brisket. A thin layer of oil or mustard first helps it grip and build bark.\"}},{\"@type\":\"Question\",\"name\":\"What size is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This is the 340g 12 oz shaker.\"}}]}\u003c\/script\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590996010,"sku":"OGSTEAKOUT","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-og-steakout-beef-rub-340g-front-clean.png?v=1785163459"},{"product_id":"bbq-mafia-the-capo-vinegar-hot-sauce-375ml","title":"BBQ MAFIA: The Capo Vinegar Hot Sauce - 375ml","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 — a sharp vinegar-and-chilli bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, fried chicken, ribs, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLike it hot?\u003c\/h2\u003e\u003cp\u003eThe Capo Vinegar Hot Sauce from the award-winning BBQ Mafia team brings another level of taste, flavour and heat — a sharp, thin, vinegar-forward hot sauce that wakes up wings, chicken and anything that needs a kick.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSharp and tangy up front, a clean chilli heat through the middle, finishing bright and vinegary. It’s built to season and cut, not to smother — the splash that makes fried chicken sing.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSplash it over crispy wings or fried chicken straight off the heat.\u003c\/li\u003e\n\u003cli\u003eShake it into a wing sauce with a little melted butter.\u003c\/li\u003e\n\u003cli\u003eUse it as a table sauce for tacos, eggs and grilled meats.\u003c\/li\u003e\n\u003cli\u003eAdd a few dashes to a marinade or a bloody mary.\u003c\/li\u003e\n\u003cli\u003eRogue move: a splash into a pot of greens or a pan of beans.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thin, bright-red, vinegar-forward hot sauce that shakes out in a fine splash — pourable and sharp, made to season rather than coat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, sugar, tomato paste, spices, chilli sauce 5% (distilled vinegar, red pepper, salt), maize maltodextrin, acidity regulators (260, 262), thickeners (1422, 415), salt, preservatives (211, 202). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/856_jawdrop-vinegar-pulled-pork.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;\"\u003eA vinegar hot sauce is a seasoning — splash it on at the end so the heat leads and the crunch stays. Build the base with \u003ca href=\"\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then cool the whole plate down with a spoon of \u003ca href=\"\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the side.\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: Capo Hot-Butter Chicken Tenders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe boss sauce, with a butter alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g chicken tenderloins; 1 tbsp oil and a pinch of salt; 30g butter, melted; 3 tbsp The Capo Vinegar Hot Sauce.\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 salt the tenders and grill over medium-high heat for 3–4 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eWhisk the melted butter with The Capo.\u003c\/li\u003e\n\u003cli\u003eToss the hot tenders through the sauce and serve with celery sticks and something cool for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter rounds off the vinegar so the sauce clings instead of running off.\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 The Capo?\u003c\/strong\u003e It’s a proper hot sauce — a sharp vinegar-and-chilli bite, though it seasons more than it smothers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Wings, fried chicken, ribs, tacos and eggs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e As a finishing splash, or shaken into a butter-based wing sauce.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"BBQ Mafia The Capo Vinegar Hot Sauce 375ml\", \"brand\": {\"@type\": \"Brand\", \"name\": \"BBQ Mafia\"}, \"category\": \"Hot Sauce\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml-front-clean.png\"], \"description\": \"Sharp, vinegar-forward hot sauce from BBQ Mafia for wings, fried chicken and tacos. 375ml.\"}\u003c\/script\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591684138,"sku":"CAPO375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml-front-clean.png?v=1785163461"},{"product_id":"bbq-mafia-the-don-steak-sauce-375ml","title":"BBQ MAFIA: The Don Steak Sauce - 375ml","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 — smoky, savoury and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, grilled beef, burgers, breakfast\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sauce that respects a good steak\u003c\/h2\u003e\u003cp\u003eThe Don is BBQ Mafia’s award-winning steak sauce — a smoky, cumin-laced profile with pickle and Worcestershire depth that brings out the best in beef without ever bossing it around.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eTangy and savoury up front, warm with cumin and smoke through the middle, finishing with a Worcestershire-and-pickle richness. Built for beef — sharp enough to cut the fat, deep enough to earn its place.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon it over a sliced grilled steak just before serving.\u003c\/li\u003e\n\u003cli\u003eServe it alongside a roast beef or a steak sandwich.\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for chips and grilled beef skewers.\u003c\/li\u003e\n\u003cli\u003eAdd a splash to a burger for a savoury, tangy hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful in a beef pie or over a breakfast steak and eggs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, dark, pourable sauce with a savoury tang — pours cleanly and coats a slice of steak without swamping it.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, sugar, honey, thickeners (1422, 415), lemon juice concentrate, salt, spices, colours (150c, 160c), dehydrated vegetables, acidity regulators (262, 330, 260), flavours, preservatives (202, 211), spice extracts. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/795_point-steak-sauce.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;\"\u003eA good steak sauce is a finisher, not a disguise — spoon it over the slice once it’s rested, never before it’s cooked. Season the steak first with \u003ca href=\"\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then keep a little \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e nearby for the sharp, creamy heat beef loves.\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: The Don's Steak Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAn offer your lunch can't refuse.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillet steaks (about 250g each); Salt and pepper; 1 Turkish loaf, split and toasted; 1 handful rocket; 3 tbsp The Don Steak Sauce.\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 and sear over high heat for 2–3 minutes a side for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003ePile rocket and steak onto the toasted bread and spoon The Don over the meat before the lid goes on.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Don best on?\u003c\/strong\u003e Beef — steak, roast beef, steak sandwiches and burgers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s smoky, savoury and tangy, not spicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e As a finisher — spoon it over cooked, rested steak just before serving.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"BBQ Mafia The Don Steak Sauce 375ml\", \"brand\": {\"@type\": \"Brand\", \"name\": \"BBQ Mafia\"}, \"category\": \"Sauce\", \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-don-steak-sauce-375ml-front-clean.png\"], \"description\": \"Award-winning smoky, cumin-laced steak sauce from BBQ Mafia for steak, roast beef and burgers. 375ml.\"}\u003c\/script\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592273962,"sku":"THEDON375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-don-steak-sauce-375ml-front-clean.png?v=1785163482"},{"product_id":"boars-night-out-white-lightning-award-winning-all-purpose-seasoning-411g","title":"BOARS NIGHT OUT: White Lightning – 411g","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-rounder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 14.5 oz (approx. 411g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No claims published — check label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Absolutely everything\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSo good it should be illegal\u003c\/h2\u003e\u003cp\u003eThat's Boars Night Out's own tagline for \u003cstrong\u003eWhite Lightning\u003c\/strong\u003e, and frankly we're not arguing. This is the award-winning all-purpose seasoning that made the world-champion Memphis crew famous — the shaker that turned a competition secret into a global pantry staple.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA perfect balance of savoury, salty and slightly sweet, with garlic doing the heavy lifting up front and a blend of spices carrying it home. No heat, no gimmicks — just the kind of moreish, layered seasoning that makes everything taste like you tried harder.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust over steak, brisket and burgers before the grill\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings and thighs for smoking or roasting\u003c\/li\u003e\n\u003cli\u003eSprinkle on prawns, salmon and seafood\u003c\/li\u003e\n\u003cli\u003eGo rogue: popcorn, hot chips, roast spuds and scrambled eggs\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, free-flowing all-purpose blend built for even coverage — shake it on like salt and let it work. This is the 14.5 oz shaker, the biggest of the standard range.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label, as listed by stockists):\u003c\/strong\u003e Salt, sugar, monosodium glutamate (MSG), spices, garlic powder, and not more than 2% tricalcium phosphate (anti-caking).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No dietary claims are published for the original White Lightning — 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\/809_proud-pork-shoulder.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;\"\u003eTold ya this one was worth smuggling. \"So good it should be illegal\" isn't marketing — it's a confession. This is the original that started the whole White Lightning racket, and it goes on everything that isn't nailed down. Shake it over wings and hand the heat-seekers \u003ca href=\"\/products\/heavenly-hell-reapers-roulette-carolina-reaper-hot-sauce-150ml\"\u003eHeavenly Hell Reapers Roulette Carolina Reaper Hot Sauce\u003c\/a\u003e, or season a steak with it and finish with \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e when you're feeling greedy. The full \u003ca href=\"\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e is right this way — act natural.\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: White Lightning Roast Veg Tray\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eProof it goes on everything.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg mixed potato, pumpkin and carrot, cut into chunks; 3 tbsp olive oil; 1 tbsp White Lightning.\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 veg with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 40 minutes, turning halfway, until golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":44525436567594,"sku":"BNO-WL-411","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-411g-front.png?v=1788899090"},{"product_id":"elk-creek-beef-shake-steak-seasoning-340g","title":"ELK CREEK: Beef Shake Steak Seasoning – 340g","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\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and wheat (per the brand's label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, burgers, wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe steak seasoning with the awards to back it up\u003c\/h2\u003e\n\u003cp\u003eElk Creek call Beef Shake their ultimate steak seasoning, and it's got the trophies to prove it — the blend has won steak awards in the backyard and on the Steak Cookoff Association (SCA) circuit, plus top brisket honours. If you're serious about beef and wild game, this 340g shaker is competition-grade seasoning you can run at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBold, beefy and savoury — a proper steakhouse seasoning built to make the meat taste more like itself. Salt, pepper-edged savouriness and balanced spice that crusts up beautifully on a hot sear, with no chilli heat to get in the way of the beef.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason steaks hard before a rip-roaring sear for a proper crust.\u003c\/li\u003e\n\u003cli\u003eThe competition choice for brisket, beef ribs and chuck roast.\u003c\/li\u003e\n\u003cli\u003eBrilliant on burgers, tri-tip and wild game.\u003c\/li\u003e\n\u003cli\u003eShake over roast beef or grilled mushrooms for a savoury lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, steakhouse-style seasoning, medium grind, that grabs onto beef and builds a dark, crusty sear over high heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sea salt, sugar, cane evaporated juice, garlic powder, soy sauce powder, Worcestershire sauce powder, dried ancho pepper, ground black pepper, ground coriander, ground cumin seeds, I\u0026amp;G, ground oregano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and wheat (allergen statement on the brand's label); the label also states \"No MSG\". Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it's a bold, savoury steak seasoning with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Beef above all — steaks, brisket, beef ribs and burgers — plus wild game.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it actually won anything?\u003c\/strong\u003e Yes — the maker credits it with steak awards in the backyard and on the SCA circuit, plus top brisket honours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\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\/748_sprinkle-tbone-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;\"\u003eAward-winning contraband for beef lovers — the comp boys shake this on brisket and drive home with trophies, so don't tell me it's just seasoning. Crust a steak with it, rest it, then a pinch of \u003ca href=\"\/products\/heavenly-hell-diggers-dust-beef-finishing-dust-150g\"\u003eHeavenly Hell Diggers Dust\u003c\/a\u003e finishing dust just before you slice. Whole beefy racket's in the \u003ca href=\"\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Doing a brisket? Cube the point and toss it through \u003ca href=\"\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eHardcore Carnivore Burnt Ends Sauce\u003c\/a\u003e for 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: Hard-Seared T-Bone\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA crust you can hear.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 T-bone steak, about 4cm thick; 1 tbsp Beef Shake; 1 tsp 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 steak all over 40 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eOil it and sear over the hottest heat you have for 4–5 minutes a side, flipping once, until it reads 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then carve off the bone.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning ahead gives the salt time to draw out and reabsorb, so the crust browns harder.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@graph\": [{\"@type\": \"Product\", \"name\": \"ELK CREEK: Beef Shake Steak Seasoning – 340g\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Elk Creek Bar-B-Q Co.\"}, \"category\": \"Seasoning\", \"description\": \"An award-winning beefy steak seasoning for steaks, brisket, burgers and wild game. SCA steak-award and top brisket pedigree. No heat. Made in the USA.\", \"image\": [\"https:\/\/elkcreekbbq.com\/wp-content\/uploads\/DSC9155.png\"]}, {\"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — it's a bold, savoury steak seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Beef above all — steaks, brisket, beef ribs and burgers — plus wild game.\"}}, {\"@type\": \"Question\", \"name\": \"Has it actually won anything?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the maker credits it with steak awards in the backyard and on the SCA circuit, plus top brisket honours.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}]}\n\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538283917354,"sku":"ELK-BEEF-SHAKE-340","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-beef-shake-steak-seasoning-340g-front.png?v=1787619254"},{"product_id":"nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Habanero Roja Fermented Hot Sauce – 148ml","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 — around 7\/10, fruity habanero warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled beef and pork, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one that started it all\u003c\/h2\u003e\n\u003cp\u003eHabanero Roja is Nomad Chilli Co's original — a fermented take on a Mexican salsa roja, built from local produce and the best imported chillies the crew could get their hands on. Every batch goes through a six-week ferment for real depth, not just heat. Triple silver-medal winner across the 2024 Tasmanian, Melbourne Royal and Sydney Royal food awards, and the sauce that sold out in a fortnight when it first appeared.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe mango and sweet carrot lead in, warm and tropical. The middle brings smoky chipotle, guajillo and pasilla depth, and the finish is a clean, fruity habanero heat that builds rather than bites — savoury, tangy and moreish, never harsh.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over carne asada or grilled steak tacos and let the fruity heat cut the richness.\u003c\/li\u003e\n\u003cli\u003eSwirl through slow-cooked pork before it hits the tortillas.\u003c\/li\u003e\n\u003cli\u003eFold a splash into scrambled eggs or a breakfast burrito.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for empanadas, quesadillas or grilled corn.\u003c\/li\u003e\n\u003cli\u003eLoosen with a little olive oil and lime for an instant taco-night dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep red, pourable sauce with a smooth, lightly textured body — thick enough to cling to a taco, loose enough to drizzle. Fermentation gives it a mellow, rounded tang under the chilli.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, habanero, guajillo, pasilla, mango, carrot, chipotle, brown sugar, garlic, ginger, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Habanero Roja?\u003c\/strong\u003e It sits around a medium 7\/10 — a fruity, building habanero heat balanced by mango and carrot, so it's warming rather than punishing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Habanero Roja gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Habanero Roja on?\u003c\/strong\u003e It's built for tacos, grilled beef and pork, eggs and anything off the grill — a Latin-style finishing sauce with real fermented depth.\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\/662_shh-habanero-hot-sauce.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;\"\u003eWord from the docks: this is the jar that turns a midweek taco night into a proper event. Char your meat with \u003ca href=\"\/products\/butchers-axe-el-hacha-tex-mex-seasoning\"\u003eButchers Axe El Hacha Tex Mex Seasoning\u003c\/a\u003e, spoon \u003ca href=\"\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e alongside, and let the Roja land last — it's a finisher, so hit it after the cook, not during.\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: Roja Carne Asada Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot grill, cold drink, red sauce last.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g skirt or flank steak; 1 lime, juiced; 2 tbsp olive oil; 8 small tortillas; 2 tbsp Habanero Roja, plus extra 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\u003eRub the steak with lime juice, oil, salt and pepper and sit 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 3–4 minutes a side, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thin against the grain and pile into warm tortillas with diced onion and coriander.\u003c\/li\u003e\n\u003cli\u003eSpoon Habanero Roja over each taco to finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co Habanero Roja Fermented Hot Sauce 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/2-ROJA.jpg?v=1721788304\", \"description\": \"Award-winning small-batch fermented hot sauce from Ballarat. A Mexican-style salsa roja of habanero, guajillo, pasilla and sweet mango with a medium 7\/10 heat.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Habanero Roja?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It sits around a medium 7\/10 — a fruity, building habanero heat balanced by mango and carrot, so it's warming rather than punishing.\"}},{\"@type\":\"Question\",\"name\":\"Is Habanero Roja gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Habanero Roja on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for tacos, grilled beef and pork, eggs and anything off the grill — a Latin-style finishing sauce with real fermented depth.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538508214314,"sku":"NMC-HS-HR-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml-front.png?v=1783378517"},{"product_id":"nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Jalapeño Verde Fermented Hot Sauce – 148ml","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 — around 4\/10, fresh green jalapeño\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled chicken, seafood, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe bright green all-rounder\u003c\/h2\u003e\n\u003cp\u003eJalapeño Verde is Nomad's fermented take on a roasted salsa verde — tangy tomatillos, green jalapeño and a hit of pineapple, all through a six-week ferment. It's the fresh, zippy counterpoint to the red sauces, and a Silver and Bronze medallist across the 2024 Melbourne Royal and Sydney Royal food awards.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, green and lively up front — tomatillo and coriander with a sweet lift of pineapple. Green cayenne and jalapeño bring a gentle, grassy heat through the middle, and it finishes clean and tangy, made to wake a dish up rather than set it alight.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over fish tacos or grilled prawns for instant zing.\u003c\/li\u003e\n\u003cli\u003eDrizzle across roast chicken and charred corn.\u003c\/li\u003e\n\u003cli\u003eStir through sour cream or yoghurt for a quick verde crema.\u003c\/li\u003e\n\u003cli\u003eDress grilled vegetables, tostadas or a burrito bowl.\u003c\/li\u003e\n\u003cli\u003eUse as a marinade splash on chicken thighs before they hit the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid green, pourable sauce with a fresh, lightly textured body. The ferment keeps it tangy and rounded rather than raw and sharp.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatillo, onion, jalapeño, pineapple, green cayenne, guajillo, pasilla, coriander, ginger, brown sugar, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Jalapeño Verde?\u003c\/strong\u003e It's a mild–medium 4\/10 — a fresh, grassy green heat that's approachable for most palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Jalapeño Verde gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Jalapeño Verde on?\u003c\/strong\u003e It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.\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\/684_wink-green-sauce-tacos.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;\"\u003eEvery fridge needs a green one, and this fresh tomatillo-and-pineapple number is the pick. Roast a chook rubbed in \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning Rub\u003c\/a\u003e, finish the plate with a smear of \u003ca href=\"\/products\/fancy-hanks-banana-ketchup-sauce\"\u003eFancy Hanks Banana Ketchup\u003c\/a\u003e, then splash the Verde over the top — sauce goes on after the cook, never during.\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: Verde Crema Prawn Tostadas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGreen, zippy and gone in four bites.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g green prawns, peeled; 4 tostadas; ½ cup sour cream; 2 tbsp Jalapeño Verde; 1 avocado, 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\u003eStir the Jalapeño Verde through the sour cream to make a quick verde crema.\u003c\/li\u003e\n\u003cli\u003eOil and season the prawns and grill over high heat for 2 minutes a side, until just opaque.\u003c\/li\u003e\n\u003cli\u003eSpread crema on each tostada and top with avocado and prawns.\u003c\/li\u003e\n\u003cli\u003eFinish with an extra splash of Verde and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co Jalapeño Verde Fermented Hot Sauce 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/4-VERDE.jpg?v=1755835284\", \"description\": \"Small-batch fermented salsa verde from Ballarat with tangy tomatillo, jalapeño and pineapple at a mild-medium 4\/10 heat.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Jalapeño Verde?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a mild–medium 4\/10 — a fresh, grassy green heat that's approachable for most palates.\"}},{\"@type\":\"Question\",\"name\":\"Is Jalapeño Verde gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Jalapeño Verde on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538510082090,"sku":"NMC-HS-JV-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml-front.png?v=1783378520"},{"product_id":"nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Tamarind Gold Fermented Hot Sauce – 148ml","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 — around 6\/10, sweet-sour with a habanero kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, stir-fries, pork, dipping\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eNomad's most-decorated bottle\u003c\/h2\u003e\n\u003cp\u003eTamarind Gold is the crew's top seller and their most awarded sauce — double gold at the 2024 Tasmanian and Melbourne Royal food awards, plus a Sydney Royal silver. It takes the signature fermented chilli blend and folds in rich, sticky tamarind for a sweet-sour hit unlike anything else on the shelf.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and tangy up front from tamarind and mango, then the signature habanero-guajillo-pasilla blend builds a warm, smoky middle. It finishes with a moreish sweet-and-sour twang and a medium heat — think a smarter, deeper answer to sriracha or buffalo sauce.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze pork belly or ribs in the last few minutes of the cook.\u003c\/li\u003e\n\u003cli\u003eToss through a beef or chicken stir-fry for instant tang.\u003c\/li\u003e\n\u003cli\u003eSpoon over tacos, bao or rice bowls.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for spring rolls, dumplings or wings.\u003c\/li\u003e\n\u003cli\u003eWhisk into a dressing with oil and lime for slaws and grain bowls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy amber-gold sauce, pourable but with body — thick enough to glaze, loose enough to dip. Fermentation rounds out the tamarind's natural sourness.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, tamarind, habanero, guajillo, pasilla, mango, carrot, chipotle, brown sugar, garlic, ginger, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Tamarind Gold?\u003c\/strong\u003e It's a balanced medium 6\/10 — the sweet-sour tamarind leads and a habanero warmth follows, so heat and flavour share the spotlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tamarind Gold gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Tamarind Gold on?\u003c\/strong\u003e It shines on pork, in stir-fries, over tacos and as a dipping sauce — anywhere you'd reach for sriracha but want more depth.\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\/787_shhh-tamarind-tacos.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;\"\u003eThe Smuggler's swiped a lot of jars in his time; this gold one he keeps. Rub a rack of ribs with \u003ca href=\"\/products\/bbq-mafia-the-squealer-bbq-rub-275g\"\u003eBBQ Mafia The Squealer Pork Rub\u003c\/a\u003e, mop them late with \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then serve the Tamarind Gold on the side for dipping. Brush the sauce thin in the last fifteen minutes so it glazes instead of burns.\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: Tamarind Gold Beef Stir-Fry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet-sour swagger in under ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g rump steak, sliced thin; 1 red capsicum, sliced; 1 onion, sliced; 1 tbsp soy sauce; 3 tbsp Tamarind Gold.\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\u003eSear the beef in a smoking-hot oiled wok for 1–2 minutes, then remove.\u003c\/li\u003e\n\u003cli\u003eStir-fry the capsicum and onion for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eReturn the beef, add the soy and Tamarind Gold and toss 1 minute until glossy.\u003c\/li\u003e\n\u003cli\u003eServe over rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co Tamarind Gold Fermented Hot Sauce 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/6-TAMARIND.jpg?v=1764638987\", \"description\": \"Nomad's award-winning top seller — fermented hot sauce with sweet-sour tamarind and a medium 6\/10 heat, made in Ballarat.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Tamarind Gold?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a balanced medium 6\/10 — the sweet-sour tamarind leads and a habanero warmth follows, so heat and flavour share the spotlight.\"}},{\"@type\":\"Question\",\"name\":\"Is Tamarind Gold gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Tamarind Gold on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It shines on pork, in stir-fries, over tacos and as a dipping sauce — anywhere you'd reach for sriracha but want more depth.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538511228970,"sku":"NMC-HS-TA-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml-front.png?v=1783378524"},{"product_id":"nomad-chilli-co-reaper-roja-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Reaper Roja Fermented Hot Sauce – 148ml","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 Extreme — 10\/10, Carolina Reaper heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Grilled beef, tacos, anything that can take the heat\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe hottest jar in the hold\u003c\/h2\u003e\n\u003cp\u003eReaper Roja is Nomad's fiercest sauce — the original Roja blend cranked up with Carolina Reaper, one of the hottest chillies on earth. Local produce meets imported Mexican chilli, six weeks of ferment give it real flavour under the fire, and it took Silver at the 2024 Melbourne Royal food awards. This one is for chilliheads who still want a sauce worth tasting.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMango and tomato sweetness lands first, then habanero, guajillo and pasilla build the familiar Roja depth — before the Carolina Reaper arrives and takes over with a serious, lingering 10\/10 burn. Fruity and smoky, then genuinely fierce.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAdd a few drops to slow-cooked beef, chilli con carne or birria.\u003c\/li\u003e\n\u003cli\u003eStir a little into a taco filling to lift the whole batch.\u003c\/li\u003e\n\u003cli\u003eBlend into a marinade for grilled steak or wings — a small amount goes a long way.\u003c\/li\u003e\n\u003cli\u003eSpike a bloody mary or a pot of beans.\u003c\/li\u003e\n\u003cli\u003eDare a mate; keep the milk handy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep red, pourable sauce that looks just like the original Roja — right up until it bites. Start with a drop, not a dash.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, habanero, guajillo, pasilla, Carolina reaper, mango, carrot, chipotle, brown sugar, garlic, ginger, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Reaper Roja?\u003c\/strong\u003e It's a genuine 10\/10 — built on Carolina Reaper, it's Nomad's hottest sauce and best treated a drop at a time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Reaper Roja gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Reaper Roja on?\u003c\/strong\u003e Use it sparingly to fire up slow-cooked beef, tacos, chilli, marinades and anything on the grill that can carry serious heat.\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\/512_fanning-reaper-pizza.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;\"\u003eHandle this cargo with respect. Coat a brisket in \u003ca href=\"\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and smoke it low till it probes like butter, then let the table add heat with a drop of Reaper Roja and a smear of \u003ca href=\"\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e. A drop at a time — this one doesn't negotiate.\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: Reaper Roja Bloody Mary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA brunch drink with a warning label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 60ml vodka; 150ml tomato juice; 1 tbsp lemon juice; Pinch of celery salt and cracked pepper; 2–4 drops Reaper Roja.\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\u003eFill a tall glass with ice.\u003c\/li\u003e\n\u003cli\u003eAdd the vodka, tomato juice, lemon juice, celery salt and pepper and stir well.\u003c\/li\u003e\n\u003cli\u003eAdd Reaper Roja two drops at a time, tasting as you go.\u003c\/li\u003e\n\u003cli\u003eGarnish with a celery stick and a lemon wedge.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co Reaper Roja Fermented Hot Sauce 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/24-REAPER.jpg?v=1764638987\", \"description\": \"Nomad's hottest — fermented Roja spiked with Carolina Reaper for a full 10\/10 burn. Small-batch, made in Ballarat.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Reaper Roja?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a genuine 10\/10 — built on Carolina Reaper, it's Nomad's hottest sauce and best treated a drop at a time.\"}},{\"@type\":\"Question\",\"name\":\"Is Reaper Roja gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Reaper Roja on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Use it sparingly to fire up slow-cooked beef, tacos, chilli, marinades and anything on the grill that can carry serious heat.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538511327274,"sku":"NMC-HS-RR-150","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-reaper-roja-fermented-hot-sauce-148ml-front.png?v=1783378526"},{"product_id":"nomad-chilli-co-watermelon-lemon-myrtle-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Watermelon \u0026 Lemon Myrtle Fermented Hot Sauce – 148ml","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 — around 5\/10, habanero mellowing into citrus\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Grilled seafood, prawns, summer salads\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA taste of the Australian bush\u003c\/h2\u003e\n\u003cp\u003eWatermelon \u0026amp; Lemon Myrtle is the first release in Nomad's native-ingredient trio — a fermented hot sauce that leans on Australian bush flavour. Six weeks of ferment give it depth, and it earned a Gold at the 2024 Melbourne Royal and a Bronze at the Tasmanian Fine Food awards. A fresh, summery answer to the usual red sauces.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA fiery burst of habanero opens it up, then mellows fast into cool watermelon and the bright, citrus-eucalypt lift of native lemon myrtle. Lime juice keeps it sharp and refreshing — fruity and aromatic, with a medium heat that fades clean.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over grilled prawns, fish tacos or barbecued whole fish.\u003c\/li\u003e\n\u003cli\u003eDrizzle across a watermelon and feta salad for a sweet-heat twist.\u003c\/li\u003e\n\u003cli\u003eSplash into a summer marinade for calamari or chicken.\u003c\/li\u003e\n\u003cli\u003eServe alongside oysters as a native-flavoured mignonette.\u003c\/li\u003e\n\u003cli\u003eMix into a light dressing for slaws and grain bowls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA bright pink-red, pourable sauce with a fresh, fruity aroma. Light-bodied and made for drizzling over seafood rather than heavy grilling.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Watermelon, habanero, lemon myrtle, lime juice, sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Watermelon \u0026amp; Lemon Myrtle?\u003c\/strong\u003e It's a medium 5\/10 — a quick habanero burst that mellows into cool watermelon and citrus, so the heat never dominates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lemon myrtle?\u003c\/strong\u003e It's an Australian native herb with a bright, lemony-eucalypt aroma, used here to give the sauce a distinctly local character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use it on?\u003c\/strong\u003e It's made for grilled seafood, prawns and summer salads — anywhere a fresh, fruity heat suits better than a heavy chilli sauce.\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\/707_fanning-watermelon-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\n\u003cp style=\"margin:0;\"\u003eA rare one worth running past the checkpoint — native flavour done properly. Season a whole fish or a plate of prawns with \u003ca href=\"\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eButchers Axe Scout Lemon Pepper Seasoning\u003c\/a\u003e, grill hot and fast, then finish with a smear of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e and a drizzle of this over the top. Seafood likes it hot and quick — don't overcook it.\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: Watermelon \u0026amp; Feta Heat Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSummer on a plate, with a native kick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g watermelon, cubed; 100g feta, crumbled; ½ red onion, finely sliced; Handful of mint leaves; 1 tbsp Watermelon \u0026amp; Lemon Myrtle plus 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\u003eWhisk the hot sauce with the olive oil and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eArrange the watermelon, feta, onion and mint on a platter.\u003c\/li\u003e\n\u003cli\u003eDrizzle the dressing over just before serving so the melon stays crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co Watermelon \u0026 Lemon Myrtle Fermented Hot Sauce 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/9-WATERMELON.jpg?v=1701645630\", \"description\": \"Native-inspired fermented hot sauce from Ballarat — habanero mellowing into watermelon and lemon myrtle at a medium 5\/10 heat.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Watermelon \u0026 Lemon Myrtle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a medium 5\/10 — a quick habanero burst that mellows into cool watermelon and citrus, so the heat never dominates.\"}},{\"@type\":\"Question\",\"name\":\"What is lemon myrtle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's an Australian native herb with a bright, lemony-eucalypt aroma, used here to give the sauce a distinctly local character.\"}},{\"@type\":\"Question\",\"name\":\"What do you use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's made for grilled seafood, prawns and summer salads — anywhere a fresh, fruity heat suits better than a heavy chilli sauce.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538513162282,"sku":"NMC-HS-WM-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-watermelon-lemon-myrtle-fermented-hot-sauce-148ml-front.png?v=1783378529"},{"product_id":"nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml","title":"NOMAD CHILLI CO: The Sriracha Sauce – Fermented Umami Sriracha – 148ml","description":"\u003cdiv style=\"background:#1a1a1a;color:#fff;border-radius:8px;padding:14px 18px;margin:0 0 14px;display:flex;align-items:center;gap:12px;\"\u003e\n\u003cspan style=\"font-size:26px;line-height:1;\"\u003e🏆\u003c\/span\u003e\n\u003cp style=\"margin:0;font-weight:bold;letter-spacing:0.3px;\"\u003eHot Sauce Winner — 2025–2026 Australian Barbecue Alliance Rubs \u0026amp; Sauces Awards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\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 — around 5\/10, clean lingering warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Dumplings, eggs, noodles, everything\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAward:\u003c\/strong\u003e Winner, Hot Sauce category — 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSriracha, the long way round\u003c\/h2\u003e\n\u003cp\u003eNomad's twist on the classic — deep umami, bright acidity and a clean, lingering heat. Locally grown red jalapeños and garlic are fermented, then blended ultra-smooth with locally made koji rice and rice wine vinegar for a velvety, mellow-sweet sauce with real earthy depth. It's also an award winner — named Hot Sauce category winner at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026. A small-batch limited release tied to the local jalapeño season, so it comes and goes.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and rounded up front, with a mellow sweetness and the earthy umami that koji brings. Fermented red jalapeño gives a bright acidity and a clean, medium heat that builds gently — smoother and deeper than a supermarket sriracha.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over dumplings, gyoza or bao.\u003c\/li\u003e\n\u003cli\u003eSwirl into fried or scrambled eggs.\u003c\/li\u003e\n\u003cli\u003eStir through noodles, fried rice or a ramen bowl.\u003c\/li\u003e\n\u003cli\u003eWhisk into mayo for a quick sriracha aioli.\u003c\/li\u003e\n\u003cli\u003eGlaze roasted chicken or tofu in the last minutes of cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA smooth, velvety red sauce — thick and glossy, blended fine so it pours clean and clings without lumps.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented red jalapeño, garlic confit, koji rice, brown sugar, rice wine vinegar, olive oil, sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is The Sriracha Sauce?\u003c\/strong\u003e It's a medium 5\/10 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different from normal sriracha?\u003c\/strong\u003e It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it always available?\u003c\/strong\u003e No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it won any awards?\u003c\/strong\u003e Yes — it won the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026.\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\/486_pointing-sriracha-fried-rice.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;\"\u003eAward-winning and worth the fuss — this one took out the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance Rubs \u0026amp; Sauces Awards at Meatstock Sydney, and it's easy to see why. Grab it while the season's open — koji-fermented sriracha isn't something you find twice. Crumb some chicken in \u003ca href=\"\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Chicken Coating\u003c\/a\u003e, fry it golden, then serve with a pot of \u003ca href=\"\/products\/uncle-mungos-sweet-sour\"\u003eUncle Mungo's Sweet n Sour\u003c\/a\u003e and this over the top. Rest the crumb ten minutes before frying so it holds.\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: Sriracha Mayo Gyoza Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy bottoms, velvet heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 20 frozen gyoza; ½ cup whole-egg mayonnaise; 2 tbsp The Sriracha Sauce; 1 tsp lime 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\u003eWhisk the mayo, The Sriracha Sauce and lime juice together.\u003c\/li\u003e\n\u003cli\u003eFry the gyoza flat-side down in a little oil for 2 minutes, add ¼ cup water, cover and steam 5 minutes until cooked through.\u003c\/li\u003e\n\u003cli\u003eUncover and fry 1 minute more to re-crisp, then serve with the sriracha mayo for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co The Sriracha Sauce Fermented Umami Sriracha 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/TheSrirachaSauce2.jpg?v=1752551178\", \"description\": \"Small-batch fermented sriracha from Ballarat — red jalapeño, garlic confit and koji rice blended velvety smooth with a clean medium 5\/10 heat. Winner, Hot Sauce category, 2025–2026 Australian Barbecue Alliance Rubs \u0026 Sauces Awards (Meatstock Sydney 2026).\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}, \"award\": \"Winner, Hot Sauce category, 2025–2026 Australian Barbecue Alliance Rubs \u0026 Sauces Awards (Meatstock Sydney 2026)\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is The Sriracha Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a medium 5\/10 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.\"}},{\"@type\":\"Question\",\"name\":\"What makes it different from normal sriracha?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.\"}},{\"@type\":\"Question\",\"name\":\"Is it always available?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.\"}},{\"@type\":\"Question\",\"name\":\"Has it won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it won the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026 Sauces Awards, presented at Meatstock Sydney 2026.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538515062826,"sku":"NMC-HS-SRI-150","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-the-sriracha-sauce-148ml-front.png?v=1783378535"},{"product_id":"nomad-chilli-co-the-classics-trio-fermented-hot-sauce-bundle-3-x-148ml","title":"NOMAD CHILLI CO: The Classics Trio Fermented Hot Sauce Bundle – 3 x 148ml","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 to medium across the three — 4\/10 to 7\/10\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 3 x 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled meats, eggs, dipping\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe signature trio, together and saving\u003c\/h2\u003e\n\u003cp\u003eNomad's three signature fermented hot sauces in one bundle — the perfect way to meet the range, and a saving on buying them one at a time. Award-winning, small-batch and handmade in Ballarat, it's a ready-made gift for the chilli lover or the ideal starter set for your own fridge.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml\"\u003e\u003cstrong\u003eHabanero Roja\u003c\/strong\u003e\u003c\/a\u003e (148ml) — the fiery original, fruity habanero balanced with sweet mango.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003e\u003cstrong\u003eJalapeño Verde\u003c\/strong\u003e\u003c\/a\u003e (148ml) — zesty, tangy salsa verde with jalapeño and pineapple.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003e\u003cstrong\u003eTamarind Gold\u003c\/strong\u003e\u003c\/a\u003e (148ml) — the multi-gold-medal top seller, rich and sweet-sour with tamarind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSet all three out for taco night and let everyone pick their heat.\u003c\/li\u003e\n\u003cli\u003eMatch the sauce to the plate — Verde on seafood, Roja on beef, Tamarind on pork.\u003c\/li\u003e\n\u003cli\u003eWork through them on eggs, grilled meats, rice bowls and dipping.\u003c\/li\u003e\n\u003cli\u003eGive the box as a gift for the hot-sauce fan who has everything.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Varies by sauce — see each individual product for the full statement. All three are naturally fermented with local produce and imported chillies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed across the trio (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statements — always check the physical labels.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Classics Trio?\u003c\/strong\u003e Three 148ml fermented hot sauces — Habanero Roja, Jalapeño Verde and Tamarind Gold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the bundle?\u003c\/strong\u003e It spans mild to medium — roughly 4\/10 (Verde) up to 7\/10 (Roja) — so there's a heat level for everyone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good as a gift?\u003c\/strong\u003e Yes — it's a presentation-ready set and a saving on buying the three sauces separately, ideal for any chilli lover.\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\/800_cheers-sauce-trio.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;\"\u003eThree jars in one run — the Smuggler approves of efficiency. Season a spread with \u003ca href=\"\/products\/boars-night-out-white-lightning-award-winning-all-purpose-seasoning-411g\"\u003eBoars Night Out White Lightning\u003c\/a\u003e, keep a jar of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table, then let the trio do the talking across the plate. Match the sauce to the meat and no one leaves unhappy.\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: Three-Sauce Taco Bar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEveryone picks their poison. Politely.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef skirt steak; 400g white fish fillets; 500g pork shoulder steaks; 16 small tortillas; Shredded cabbage, lime and coriander.\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 everything with salt and pepper; grill the beef hot and fast, the pork until it reaches 63°C, and the fish until it flakes.\u003c\/li\u003e\n\u003cli\u003eRest the meats 5 minutes, then slice the beef and pork thin and flake the fish.\u003c\/li\u003e\n\u003cli\u003eLay it all out with tortillas and fillings.\u003c\/li\u003e\n\u003cli\u003eMatch the sauces: Habanero Roja on the beef, Tamarind Gold on the pork, Jalapeño Verde on the fish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Product\", \"name\": \"Nomad Chilli Co The Classics Trio Fermented Hot Sauce Bundle 3 x 148ml\", \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0654\/1672\/4722\/files\/IMG_3954.jpg?v=1764638856\", \"description\": \"Nomad's signature trio — Habanero Roja, Jalapeño Verde and Tamarind Gold fermented hot sauces in one bundle. Award-winning, small-batch, made in Ballarat.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Nomad Chilli Co\"}}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's in the Classics Trio?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three 148ml fermented hot sauces — Habanero Roja, Jalapeño Verde and Tamarind Gold.\"}},{\"@type\":\"Question\",\"name\":\"How hot is the bundle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It spans mild to medium — roughly 4\/10 (Verde) up to 7\/10 (Roja) — so there's a heat level for everyone.\"}},{\"@type\":\"Question\",\"name\":\"Is it good as a gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's a presentation-ready set and a saving on buying the three sauces separately, ideal for any chilli lover.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538518732842,"sku":null,"price":42.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-classics-trio-bundle-front-open.jpg?v=1783473432"},{"product_id":"chamcham-smoky-gochujang-sweet-smoky-korean-chilli-sauce-265g","title":"CHAMCHAM - Smoky Gochujang | Sweet \u0026 Smoky Korean Chilli Sauce | 265g","description":"\u003ch2\u003eGochujang that's already done the hard work\u003c\/h2\u003e\n\u003cp\u003eHere's the dirty secret about the gochujang tub in your local Asian grocer: it isn't food yet. It's an ingredient. Straight out of the tub it's a salt bomb — you're meant to cut it with sugar, vinegar, sesame oil and a bit of patience before it tastes like anything you'd want to eat. Every single time.\u003c\/p\u003e\n\u003cp\u003eChamCham did that step for you, then kept going. Jake Park built this one in Melbourne with natural hickory smoke folded through it, and it took \u003cstrong\u003e1st Place at the International Flavor Award in 2025\u003c\/strong\u003e. Open it, spoon it, done.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSweet up front — plum syrup and a whisper of strawberry doing the lifting, not sugar. Then the fermented chilli paste rolls in with that deep, savoury funk that only comes from proper gochujang. The finish is where it gets interesting: hickory smoke, slow and lingering, with a warm chilli glow that builds rather than bites. Sticky, glossy, and the kind of thing you keep going back for \"one more taste\" of.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eFried chicken and dakganjeong. Pork ribs, glazed on in the last twenty minutes. Tacos. Charred eggplant. Salmon. Sausage rolls and pies — trust us. Grilled greens. A bacon and egg roll at 8am that suddenly has ambitions. Mixed through mayo it becomes an instant spicy aioli.\u003c\/p\u003e\n\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eDeep brick red, thick and glossy — pourable but it'll sit on a rib without running off. Smooth bodied with a faint sesame grain. Heat sits around \u003cstrong\u003e4\/10\u003c\/strong\u003e: medium, warm and rounded, more campfire than knife fight.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eWe stock a lot of chilli. Most of it shouts. This one's a proper chef's sauce — balanced, smoky, and quietly excellent — made by hand in Port Melbourne by people who genuinely give a stuff. It's the sauce we reach for when plain food needs rescuing, which is most days.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red pepper paste [corn syrup, red pepper powder, water, salt, onion, garlic, wheat flour, soybean powder, alcohol, glutinous rice, soybean], mirin, ginger, spring onion, plum syrup, red chilli, vinegar (sulphite), tomato concentrate, spices, sesame seeds, soy sauce, strawberry, L-glutamine sodium salt, natural hickory smoke, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites, soybean, wheat and sesame. Manufactured on equipment that also processes products containing eggs, nuts, milk, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and nut-free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (4\/10)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 265g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\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\/249_hungry-saucy-wing-messy.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;\"\u003eGochujang that's already done its homework: sweet plum up front, fermented chilli funk, then slow hickory smoke on the finish. Rub pork ribs with \u003ca href=\"\/products\/coast-n-smoke-k-pop-dust-korean-bbq-rub-150g\"\u003eCoast n Smoke K-Pop Dust\u003c\/a\u003e, smoke them, and glaze with this for the last twenty minutes. Some \u003ca href=\"\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e on the side cut through the sticky. Melbourne-made contraband, worth the risk.\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 Gochujang Chicken Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNapkins mandatory, regrets impossible.\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, cut into chunks; ½ cup ChamCham Smoky Gochujang; 1 tbsp soy sauce; 1 tbsp sesame seeds; 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\u003eSeason the chicken with salt and roast or cook indirect at 200°C for 25–30 minutes until golden and 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm the gochujang and soy in a pan for 1 minute.\u003c\/li\u003e\n\u003cli\u003eToss the hot chicken through the sauce and scatter with sesame seeds 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 Tossing the chicken while it's hot lets the sauce soak into every crispy edge.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584037515306,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-smoky_gochujang-web-6.jpg?v=1784173269"},{"product_id":"chamcham-hot-bae-korean-pear-hot-sauce-148ml","title":"CHAMCHAM - Hot Bae | Korean Pear Hot Sauce | 148ml","description":"\u003ch2\u003eThe hot sauce that beat the Americans at their own show\u003c\/h2\u003e\n\u003cp\u003eA small Melbourne outfit took a pear-based Korean hot sauce to the \u003cstrong\u003eNew York Hot Sauce Expo in 2024\u003c\/strong\u003e — the spiritual home of the entire hot sauce industry — and walked out with \u003cstrong\u003e2nd Place\u003c\/strong\u003e. Then it took \u003cstrong\u003e1st Place at the International Flavor Award in 2025\u003c\/strong\u003e for good measure.\u003c\/p\u003e\n\u003cp\u003e\"Bae\" (배) is Korean for pear. That's the whole trick, and it's a good one.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eIt opens sweet and properly fruity — Australian pear and Korean pear puree, not sugar syrup pretending. Then the floor drops into umami: fermented chilli paste, shiitake, yeast extract, soy, all layering up thick and savoury. Heat comes in third and stays interesting the whole way down, more of a slow bloom than a slap. Rice wine vinegar keeps the back end bright so you actually want another mouthful.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eFried chicken. Pizza. Burgers and hot dogs. Tacos. Scrambled eggs. Mac and cheese. Wraps. Noodles and rice bowls. Seafood. BBQ meats. Stir it through mayo and you've got a spicy aioli in ten seconds. One reviewer eats it on cheese and crackers, which sounds odd until you try it.\u003c\/p\u003e\n\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eBurnt orange-red, medium bodied — pourable with a bit of cling, flecked with chilli. Drizzles properly instead of glugging. Heat sits around \u003cstrong\u003e6\/10\u003c\/strong\u003e: medium-high, fruit-forward, builds across a few bites and settles into a warm hum.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eWe taste a lot of hot sauce and most of it is chasing Scovilles. This one is chasing flavour and it caught it — twice, on two continents, in front of judges. Handmade in Port Melbourne in small batches.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian pear, Korean pear puree, rice wine, red pepper paste [red pepper powder, corn syrup, water, salt, onion, garlic, wheat flour, soybean powder, alcohol, glutinous rice, soybean], red pepper powder, red chilli, soy sauce, rice wine vinegar, garlic, ginger, black pepper, onion, yeast extract, capsicum oleoresin, shiitake mushroom, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean and wheat. Manufactured in a facility that also processes products containing eggs, nuts, sesame, sulphites, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Dairy-free. Nut-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium to high (6\/10)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\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\/204_delight-cheese-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;\"\u003eBae is Korean for pear, and that's the trick: fruity up front, a deep umami middle, then heat that blooms instead of slapping you. Shake it over fried chicken made with \u003ca href=\"\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Original Southern Fried Chicken Coating\u003c\/a\u003e, or splash it over hot dogs piled with \u003ca href=\"\/products\/mitchs-preserves-sweet-mustard-pickles\"\u003eMitch's Preserves Sweet Mustard Pickles\u003c\/a\u003e. Small bottle, big haul, no customs declaration.\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 Bae Loaded Hot Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen-second aioli, ten-minute dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 frankfurts or smoked sausages; 6 hot dog rolls; ⅓ cup mayonnaise; 2 tbsp ChamCham Hot Bae; 1 cup shredded cabbage.\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 franks over medium heat for 6–8 minutes, turning, until blistered and hot right through.\u003c\/li\u003e\n\u003cli\u003eStir the Hot Bae through the mayo.\u003c\/li\u003e\n\u003cli\u003eToast the rolls, add cabbage and a frank, then drizzle with the spicy aioli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mixing the sauce through mayo softens the heat while keeping all that pear and umami.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038432810,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-HOT_BAE_Korean_Pear_Hot_Sauce_2.jpg?v=1784173350"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/mijXLEpM.jpg?v=1784061757","url":"https:\/\/www.therubhub.com.au\/collections\/award-winners.oembed?page=4","provider":"THE RUB HUB","version":"1.0","type":"link"}