BBQ Mafia

You'll find BBQ Mafia in every serious pitmaster's kit — a Brisbane outfit of working restaurant cooks who took the American low-and-slow scene, ran it through an Aussie filter, and backed it up with a top-ten brisket finish at the American Royal.

Made in Australia and built rub by rub off the competition circuit, the range covers every protein that hits the smoker: OG Steakout for beef, The Squealer for pork, The Snitch for chook and On the Lamb for the Sunday roast, with Mobster BBQ Sauce, The Capo hot sauce and a cult-favourite Smoky Hot Honey to finish whatever comes off the grill.

OG Steakout is the one that built the name — the beef rub the crew reaches for on brisket day, laying down a dark, peppery bark that holds a proper smoke ring long before the knife gets near it. The Don Steak Sauce and Mobster BBQ Sauce round out the pantry for whoever's on tongs duty that weekend.

The difference is where the recipes come from: this is still a working crew that competes, so every rub gets proven on a comp table before it ever reaches a shelf — no boardroom, no focus group, just what actually wins on the day.

Comp-tested, backyard-approved, and cooked by the same crew that started it back in 2013. Cook Like Family.