Caribbean

Caribbean BBQ runs on allspice, scotch bonnet and open-flame smoke — a blend of African, Indigenous and European cooking traditions that grew up across the islands, built for chicken, pork and seafood cooked hard over charcoal, not simmered under a lid.

It's best on chicken thighs and legs, pork ribs and steaks, and prawns straight off the grill, paired with something tropical on the side — pineapple, lime, coconut, a splash of rum. Heat ranges from a gentle, coconut-and-citrus warmth right through to genuinely fiery.

Start with Little Brixton's Jerk Marinade for a proper wet application, BBQ Lab's Island Smoke for a milder, no-heat citrus-and-coconut take on chicken and fish, or Atomic Chicken's Jamaican Jerk Seasoning Rub for an easy everyday shaker.

It's a genuinely specialist range — Melbourne-made Little Brixton builds its jerk marinade, rum-and-BBQ sauce and sweet mustard from real Jamaican family recipes (also sold as The Jamaican Trio Bundle), sitting alongside island-heat sauces from BBQ Lab and Heavenly Hell, so the range runs from BBQ Lab's no-heat rub through to real Scotch bonnet fire.

Several are gluten friendly, and Heavenly Hell's Fire of the Phoenix rum hot sauce is an award winner. Island heat, real Caribbean fire.

Explore more: our Jamaican and Jerk collections.