{"title":"Croix Valley","description":"\u003cp\u003e\u003cstrong\u003eDamon Holter is the legend behind Croix Valley\u003c\/strong\u003e — a competition pitmaster with nine World Championship titles to his name, and the guy who started the whole thing pouring his own steak sauce for customers in a 100-square-foot corner of a family steakhouse. That corner is now a 20,000-square-foot facility in Hudson, Wisconsin, and Damon still runs it as head pitmaster and “Grillmeister,” alongside his wife Lu, who competes herself.\u003c\/p\u003e\n\u003cp\u003eThe range covers a full pit: dry rubs for brisket, ribs and poultry, bottled BBQ sauces and glazes, steak sauces and marinades, wing sauces and boosters, and a full Bloody Mary bar — seasonings and rim salts for the morning after.\u003c\/p\u003e\n\u003cp\u003eStart with the \u003ca href=\"\/products\/cattle-drive-bbq-dry-rub-306g\"\u003eCattle Drive BBQ Dry Rub\u003c\/a\u003e on a low-and-slow brisket, finish it with the \u003ca href=\"\/products\/sweet-carolina-gold-bbq-sauce-foundry-325ml\"\u003eSweet Carolina Gold BBQ Sauce\u003c\/a\u003e for the last few minutes on the grate, and keep the \u003ca href=\"\/products\/original-steak-sauce-marinade-355ml\"\u003eOriginal Steak Sauce \u0026amp; Marinade\u003c\/a\u003e on the table for whatever's left over.\u003c\/p\u003e\n\u003cp\u003eHere's the bit that separates it from a shelf of hobby sauces: every recipe is Damon's own, built and proven on the competition circuit — BBQ, steak and professional culinary titles alike — and tested on a real fire, not in a boardroom.\u003c\/p\u003e\n\u003cp\u003eReal flavour, real consistency, real results — Wisconsin competition barbecue, imported to Melbourne for anyone who wants their rub and sauce to taste like it came off a title-winning pit.\u003c\/p\u003e\n\u003cp\u003eExplore more: our \u003ca href=\"\/collections\/bloody-mary\"\u003eBloody Mary\u003c\/a\u003e and \u003ca href=\"\/collections\/cocktails\"\u003eCocktails\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"all-meat-bbq-dry-rub-311g","title":"CROIX VALLEY: All Meat BBQ Dry Rub | All-Purpose BBQ Rub | 312g (11oz) Shaker","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 stated — savoury, all-purpose warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g (11oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e brisket, pulled pork, burgers, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one shaker that never leaves the patio\u003c\/h2\u003e\n\u003cp\u003eCroix Valley built this as the do-it-all rub for the cook who doesn't want six different shakers cluttering the cupboard — one for beef, one for chicken, one for whatever's on special at the butcher. It's for anyone who'd rather season on instinct than swap tins between cuts. The garlic-and-onion base is balanced enough to let the meat's own character come through rather than bury it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is garlic and onion, middle brings warm paprika and cracked black pepper, finish settles into a gentle, savoury salt that lingers without ever tipping into heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat cuts dry and apply a firm, even coating at least 30 minutes before cooking so the salt draws moisture back in and sets a proper crust.\u003c\/li\u003e\n\u003cli\u003eReverse-sear a whole chicken or pork shoulder low and slow, then finish hot so the garlic and onion notes toast without scorching.\u003c\/li\u003e\n\u003cli\u003ePress generously into burger patties before they hit a screaming-hot flat top — the crust that forms is half the reason to make burgers at home.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: whisk a spoonful into softened butter for a compound butter that finishes grilled corn or a resting steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of warm reddish-brown rub with visible flecks of garlic, onion and cracked pepper; a fine-to-medium grind that clings evenly to a dry surface and builds a deep bark rather than burning off early.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Sugar, Spices, Granulated Onion, Granulated Garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/097_rub-shaker-cloud-cheeky.png?v=1\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;\"\u003eDarryl calls this the shaker that ends arguments about which rub goes where — garlic and onion up front, gentle warmth underneath, no fuss required. Coat it firm and give it thirty minutes before heat hits, that's the whole trick. Finish burgers or brisket with \u003ca href=\"\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels' bourbon-infused BBQ sauce\u003c\/a\u003e once the crust's set. Works on whatever's thawed that morning. Want the burgers to bite back? A few dashes of \u003ca href=\"\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeño Verde\u003c\/a\u003e on the bun sorts 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: Flat-Top Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin patties, thick crust, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince (about 20% fat); 2 tbsp All Meat BBQ Dry Rub; 4 slices cheese; 4 soft burger buns.\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 4 loose balls.\u003c\/li\u003e\n\u003cli\u003eSmash each flat onto a ripping-hot plate and season the tops with the rub.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes, flip, add cheese and cook 1 more minute until the centre hits 71°C.\u003c\/li\u003e\n\u003cli\u003eStack into toasted buns and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pressing the rub into the meat on the hot plate builds the crust that makes a smash burger.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is this rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNot hot at all — it's a savoury, all-purpose blend built for flavour rather than fire, so it suits everyone at the table.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat can I use it on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eAnything that hits the grill — beef, pork, chicken, even roast veg. It's designed as Croix Valley's do-it-all shaker.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm against the batch you receive.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324812842,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-all-meat-bbq-dry-rub-311g-front.png?v=1788141288"},{"product_id":"carolina-bbq-dry-rub-340g","title":"CROIX VALLEY: Carolina BBQ Dry Rub | Carolina-Style BBQ Rub | 340g (12oz) Shaker","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 stated — tangy and pepper-forward, not a heat play\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pulled pork, whole hog, pork shoulder, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Carolina tang without leaving home\u003c\/h2\u003e\n\u003cp\u003eBuilt for the vinegar-forward, low-and-slow tradition of the Carolinas, this rub gives whole hog and pulled pork shoulder the tang they're famous for before a drop of sauce ever gets involved. It's for the backyard pitmaster chasing that classic Eastern Carolina bite, and it nails the balance between tang and savoury without tipping into sour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate opens tangy and bright, middle settles into cracked pepper and a savoury garlic backbone, finish carries a gentle warmth that sits well under a vinegar mop.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder generously and let it sit uncovered in the fridge overnight so the tang and salt penetrate before it goes on the smoker.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow around 110°C, spritzing with a cider vinegar mix every hour to keep the bark from drying out.\u003c\/li\u003e\n\u003cli\u003eOnce pulled, toss the pork through its own rendered juices and a splash more vinegar for that classic Carolina finish.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: rub it onto chicken thighs before grilling for a quicker weeknight taste of the same tang.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of pale golden-brown rub with fine, tangy-looking spice flecks throughout; a fine grind that dissolves quickly into a wet bark rather than sitting proud on the surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Paprika, Salt, Sugar, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/876_sprinkling-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\n\u003cp style=\"margin:0;\"\u003eCarolina flavour lives and dies on the tang, and this one gets it right without tipping sour. Coat the shoulder the night before, then let it ride low and slow till the bark sets. Once it's pulled, glaze with \u003ca href=\"\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell's Holy Grail hog glaze\u003c\/a\u003e for a proper Eastern Carolina finish. Pile the pork into soft rolls with slaw dressed in \u003ca href=\"\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e for a proper Carolina sanga.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Overnight Carolina Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang first, sauce optional.\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; 4 tbsp Carolina BBQ Dry Rub; 1 cup cider vinegar mixed with 1 cup apple juice, 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\u003eCoat the shoulder well and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 110–120°C, spritzing every hour once the bark has set.\u003c\/li\u003e\n\u003cli\u003eCook until it probes soft at 93–95°C, then wrap and rest for 1 hour.\u003c\/li\u003e\n\u003cli\u003ePull it and toss through the rendered juices with a splash more vinegar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat style of BBQ is this rub for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's built in the Carolina tradition — tangy and pepper-forward, made for pulled pork and whole hog.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it need a vinegar sauce as well?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt works beautifully alone, but a splash of vinegar mop or sauce after cooking leans further into the classic Carolina style.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324845610,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-carolina-bbq-dry-rub-340g-front.png?v=1788141289"},{"product_id":"cattle-drive-bbq-dry-rub-306g","title":"CROIX VALLEY: Cattle Drive BBQ Dry Rub | Beef BBQ Rub | 306g (10.8oz) Shaker","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 stated — bold and peppery rather than spicy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 306g (10.8oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand claim; contains honey powder); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e brisket, steak, beef ribs, roasts\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for the big cuts\u003c\/h2\u003e\n\u003cp\u003eCattle Drive is Croix Valley's answer to the question every beef cook eventually asks — what do I put on a brisket the size of my forearm? It's built specifically for large, long-cooking beef cuts, for the cook who wants a crust that can stand up to ten-plus hours on the smoker without fading. It nails a bold, peppery backbone without ever drowning out the beef itself.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is coarse black pepper and salt, middle brings a savoury, roasted garlic depth, finish holds a long, meaty warmth that carries right through a long cook.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eApply a thick, even coat to a trimmed brisket the night before and let it rest uncovered in the fridge so a proper pellicle forms.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow with the fat cap up until the bark sets, then wrap once the colour's where you want it to hold moisture through the stall.\u003c\/li\u003e\n\u003cli\u003eReverse-sear thick steaks after a low oven or smoker start, so the crust this rub builds gets one last hard hit of heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: dust it over roasted mushrooms before they go under the grill for a meaty, savoury side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of dark, coarse rub with visible chunks of cracked pepper and coarse salt; a rougher grind built to hold onto a fatty surface through a long, slow cook.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Salt, Spices, Granulated Garlic, Granulated Onion, Honey Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand claim; contains honey powder); 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\/887_sprinkling-beef-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCoarse, peppery and built to outlast a ten-hour smoke, Cattle Drive doesn't fade when brisket hits the stall. Wrap once the bark's properly set, not a minute before — that's where most backyard cooks lose the plot. Pump the meat first with \u003ca href=\"\/products\/butchers-axe-beef-injection-500g\"\u003eButcher's Axe Beef Injection\u003c\/a\u003e to keep it honest through the long haul. Slice it thick and keep \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the board for the dippers. — Darryl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Night-Before Brisket\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen hours of patience, one shaker of insurance.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4–5kg whole brisket, trimmed; 6 tbsp Cattle Drive BBQ Dry Rub; Butcher paper for wrapping.\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\u003eCoat the brisket thickly the night before and rest it uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke fat cap up at 120–125°C until the bark is set and dark, around 6–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and cook on until it probes like soft butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest at least 1 hour before slicing 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 Resting uncovered overnight dries the surface so the bark forms faster.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's this rub best suited to?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBeef, especially large cuts like brisket — it's built to hold up over a long, slow cook.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWill it work on steaks too?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's excellent on thick steaks, particularly reverse-seared ones where the crust gets a final hard sear.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAny heat in this one?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo heat is stated — it's a bold, peppery, savoury profile rather than a spicy one.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324878378,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-cattle-drive-bbq-dry-rub-306g-front.png?v=1788141289"},{"product_id":"kansas-city-bbq-dry-rub-340g","title":"CROIX VALLEY: Kansas City BBQ Dry Rub | Kansas City-Style BBQ Rub | 340g (12oz) Shaker","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 stated — sweet and bold, not built for heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork ribs, burnt ends, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet, bold, and built for the glaze\u003c\/h2\u003e\n\u003cp\u003eKansas City barbecue built its reputation on rubs that balance sweetness against savoury depth, and this one follows that playbook closely. It suits the cook chasing pork ribs and burnt ends with a proper sticky, caramelised bark, and it nails the sweet-savoury balance the style is known for without tipping into cloying.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is brown sugar sweetness, middle brings paprika and a savoury garlic-pepper base, finish settles into a warm, lingering spice that pairs naturally with a glaze.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs generously and let the rub sit for at least an hour before they go on, giving the sugars time to start drawing moisture for a tacky bark.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow, then brush with a light glaze in the last 20 minutes so the rub's sugar content caramelises rather than burns.\u003c\/li\u003e\n\u003cli\u003eCube leftover brisket point and toss it back through the rub before a second short smoke for proper burnt ends.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: shake it over popcorn fresh off the stove for a sweet-savoury snack with real backyard character.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of golden-brown rub flecked with visible paprika and coarse pepper; a medium grind that browns and tackies up nicely under heat rather than staying dry.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Salt, Granulated Garlic, Spices, Ground Mustard, Herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/877_licking-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;\"\u003eKansas City rubs live or die on the glaze, and this one's built to take one without buckling under the sugar. Brush it on in the last twenty minutes so the crust caramelises instead of scorching. Pair the ribs with \u003ca href=\"\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog's classic pork and beef BBQ sauce\u003c\/a\u003e for the full sticky finish. Turn any leftovers into burnt ends with a splash of \u003ca href=\"\/products\/three-little-pigs-bbq-competition-bbq-sauce-championship-kc-style-bbq-sauce-575g\"\u003eThree Little Pigs Competition BBQ Sauce\u003c\/a\u003e for round two.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked KC Meatballs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eParty food with a sweet bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g pork mince; 2 tsp Kansas City BBQ Dry Rub; ½ cup BBQ sauce; 1 egg.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, rub and egg and roll into 20 balls.\u003c\/li\u003e\n\u003cli\u003eSmoke or bake at 160°C for 25 minutes until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eToss in the sauce and give them 10 more minutes to go sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this rub sweet or savoury?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBoth — it's built in the Kansas City style, balancing brown sugar sweetness against a savoury spice base.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best used on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePork ribs and burnt ends are the classic pairing, though it suits most low-and-slow cooks.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain any heat?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo heat is stated — it's a bold, balanced sweet-savoury profile rather than a spicy one.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324911146,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-kansas-city-bbq-dry-rub-340g-front.png?v=1788141290"},{"product_id":"memphis-bbq-dry-rub-340g","title":"CROIX VALLEY: Memphis BBQ Dry Rub | Memphis-Style BBQ Rub | 340g (12oz) Shaker","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Warm spice, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork shoulder, pork ribs, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe rub that placed at the NBGA Awards\u003c\/h2\u003e\n\u003cp\u003eMemphis barbecue is a dry-rub town before it's a sauce town, and this blend was built to do the job on its own — no glaze required. It took 2nd place in the All-Purpose Rub category at the 2017 NBGA Awards of Excellence, and it suits the cook who wants pork shoulder and ribs to stand on rub alone. It nails that low-and-slow warmth without ever needing a bottle of sauce to finish the job.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is warm paprika with a touch of brown sugar, middle brings savoury garlic and black pepper, finish is gentle and slow-building rather than fiery — warm spice that lingers without heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eApply a generous, even coat to a pork shoulder and let it sit for a couple of hours before smoking so the rub forms a proper base bark.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow with light hickory or applewood, and resist the urge to sauce it — Memphis dry rub is meant to carry the whole cook.\u003c\/li\u003e\n\u003cli\u003eFor ribs, apply the rub again lightly straight off the smoker while they're still hot, so a second dry layer sticks to the bark.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: rub it onto corn on the cob before grilling for a smoky, savoury side dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of warm reddish-brown rub with fine paprika colouring throughout; a fine, even grind that builds a dry, dark bark rather than a wet glaze.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Sugar, Spices, Granulated Garlic, Granulated Onion, Ground Mustard, Herbs, Celery Seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard, celery (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/888_thumbsup-memphis-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;\"\u003eAn award-winning dry rub doesn't need a bottle to prove itself, and Memphis backs that up with nothing but smoke and time. Give it an hour on the meat before it sees heat — the rub needs the head start more than the smoker does. If you want extra shine, \u003ca href=\"\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys' cherry apple jalapeño rib glaze\u003c\/a\u003e won't fight the pork. Pour a little \u003ca href=\"\/products\/tillmans-barbecue-grandmas-red-bbq-sauce\"\u003eTillman's Grandma's Red BBQ Sauce\u003c\/a\u003e on the side for the wet-rib crowd — no judgement here.\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 Memphis Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDry rub, two coats, zero sauce required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 3 tbsp Memphis BBQ Dry Rub, plus extra to finish; Apple juice 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\u003eCoat the ribs and let them sit for an hour.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C over hickory or apple for 5–6 hours, spritzing now and then, until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eDust lightly with more rub straight off the smoker.\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 The second dusting sticks to the hot bark and gives you a fresh layer of spice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhy is this rub described as award-winning?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt took 2nd place in the All-Purpose Rub category at the 2017 NBGA Awards of Excellence.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — it's warm spice rather than fiery heat, true to the Memphis dry-rub style.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDo I need a sauce with it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNot at all — Memphis rubs are built to carry a cook on their own, though a sauce on the side never hurts.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324943914,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-memphis-bbq-dry-rub-340g-front.png?v=1788141290"},{"product_id":"st-louis-bbq-dry-rub-340g","title":"CROIX VALLEY: St. Louis BBQ Dry Rub | St. Louis-Style BBQ Rub | 340g (12oz) Shaker","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 stated — gently spiced rather than hot\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e spare ribs, pork shoulder, sausages, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003ePit-style balance for a proper rack of spares\u003c\/h2\u003e\n\u003cp\u003eSt. Louis-cut spare ribs are all about even, flat cooking, and this rub was built to match that with a balanced, pit-style profile rather than a one-note flavour. It suits the cook running a proper rack low and slow, and it nails the sweet-savoury balance with just a gentle edge of spice to keep things interesting.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is a gentle sweetness, middle settles into savoury garlic and cracked pepper, finish carries a soft, warm spice that never overpowers the pork.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTrim the ribs St. Louis-style first, then coat evenly and let them rest for 30 minutes so the rub tacks onto the surface before smoking.\u003c\/li\u003e\n\u003cli\u003eRun the 3-2-1 method — smoke uncovered, wrap for moisture, then finish uncovered again to firm the bark this rub builds up.\u003c\/li\u003e\n\u003cli\u003eToward the end of the cook, apply a light second dusting for extra crust before pulling the ribs off the smoker.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: work it into pork mince for house-made sausages with a proper pit-style backbone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of medium-brown rub with fine, evenly distributed spice flecks; a fine-to-medium grind that clings well through a long, moisture-heavy 3-2-1 cook.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Spices, Sugar, Granulated Onion, Granulated Garlic, Ground Mustard, Celery Seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard, celery (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/878_presenting-st-louis-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;\"\u003eSt. Louis spares reward patience more than any other cut — trim them properly, coat evenly, and let the rub tack on for half an hour before smoke. Run the 3-2-1 method and you'll get a bark this rub was built to hold. Finish with \u003ca href=\"\/products\/kosmos-q-opx1-bbq-sauce\"\u003eKosmos Q's OP-X 1 pork and beef sauce\u003c\/a\u003e in the last stretch. Then drizzle \u003ca href=\"\/products\/blend-smoked-honey\"\u003eBlend Original Smoked Honey\u003c\/a\u003e over the sliced bones for a sticky last word.\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: Skinless Pit Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHomemade sausages, no casing, no fuss.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork mince; 3 tbsp St. Louis BBQ Dry Rub; 2 tbsp cold water.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, rub and water well with your hands.\u003c\/li\u003e\n\u003cli\u003eShape into 8 skinless sausages and chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat, turning often, until they reach 71°C inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat cut is this rub designed for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eSt. Louis-cut spare ribs are the classic match, though it suits most pork cuts.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow spicy is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eGently spiced rather than hot — a soft warmth sits behind a sweet-savoury base.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it suitable for vegans?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324976682,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-st-louis-bbq-dry-rub-340g-front.png?v=1788141291"},{"product_id":"sweet-heat-bbq-dry-rub-340g","title":"CROIX VALLEY: Sweet Heat BBQ Dry Rub | Sweet \u0026 Mild Heat BBQ Rub | 340g (12oz) Shaker","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet-led with a gentle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand claim; contains honey powder); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, pork ribs, sausages, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHeat the whole table can agree on\u003c\/h2\u003e\n\u003cp\u003eSweet Heat is Croix Valley's family-friendly answer to the rub aisle — enough gentle warmth to keep things interesting, not enough to send the kids reaching for milk. It suits the cook feeding a mixed table where not everyone wants a chilli hit, and it nails a sweet-led balance with just a whisper of heat behind it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is brown sugar sweetness, middle brings warm paprika and a light pepper kick, finish carries a gentle, mild heat that builds slowly rather than announcing itself.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat chicken pieces generously before grilling over medium heat, watching closely in the last few minutes as the sugar content wants to catch.\u003c\/li\u003e\n\u003cli\u003eApply to pork ribs before a low, slow smoke, then a light second dusting straight off the heat for extra crust.\u003c\/li\u003e\n\u003cli\u003eToss through wedges of pumpkin or sweet potato before roasting for a sweet-savoury side that leans into the same profile.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: mix a spoonful through softened cream cheese for a quick, sweet-warm dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of golden-amber rub with visible flecks of paprika and cracked pepper; a fine, sugar-rich grind that caramelises quickly, so it wants medium rather than high heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Salt, Spices, Granulated Garlic, Granulated Onion, Honey Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand claim; contains honey powder); 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\/889_wink-glazed-pork-belly.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 Heat is the one shaker that clears the whole table, kids included — gentle warmth building slow rather than announcing itself. Keep it to medium heat on the grill, the sugar wants to catch if you push it. Pour \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hank's cayenne and watermelon hot sauce\u003c\/a\u003e on the side for anyone chasing more. For sticky drumsticks the kids will fight over, glaze late with \u003ca href=\"\/products\/republic-honey-bbq-sauce-all-purpose-bbq-sauce-500ml\"\u003eRepublic Honey BBQ Sauce\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: Sweet Heat Pumpkin Wedges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that goes first.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pumpkin, cut into wedges, skin on; 2 tbsp olive oil; 2 tbsp Sweet Heat BBQ Dry Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the pumpkin in the oil and rub.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 30–35 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eKeep an eye on them in the last few minutes so the sugar caramelises without catching.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is Sweet Heat?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eMild — it's a sweet-led rub with a gentle warmth, built to suit the whole table including kids.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eChicken and pork ribs are the classic pairing, though it works well on roast veg too.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNot strictly — Croix Valley lists it as vegetarian, as the label includes honey powder. Always check the physical label to confirm.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768325009450,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-sweet-heat-bbq-dry-rub-340g-front.png?v=1788141292"},{"product_id":"one-rub-bbq-dry-rub-340g","title":"CROIX VALLEY: One Rub | Competition All-Purpose BBQ Rub | 340g (12oz) Shaker","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 Balanced heat, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains added MSG (Flavour Enhancer 621) — check the physical label for the full statement.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e brisket, steak, pork shoulder, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one-shaker answer for competition day\u003c\/h2\u003e\n\u003cp\u003eOne Rub is Croix Valley's competition-proven all-in-one blend, built to cover umami, sweetness, heat and salt in a single shaker — the kind of rub a pitmaster reaches for when there's no time to layer three different tins. It's been used at the Dutch Windmill SCA Cook-Off, and it suits the cook who wants a balanced, do-everything profile without second-guessing the blend.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is a savoury umami hit, middle brings balanced sweetness and salt, finish carries a steady heat that builds without becoming fiery.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eApply a firm, even coat to steaks before a hot, hard sear, letting the salt and umami do the work of a simple seasoning blend on its own.\u003c\/li\u003e\n\u003cli\u003eUse it as the sole rub on a competition-style brisket or pork shoulder when time doesn't allow for layering multiple seasonings.\u003c\/li\u003e\n\u003cli\u003eSeason burger patties or sausages just before they hit the grill, so the built-in salt content doesn't draw out moisture too early.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: stir a pinch through scrambled eggs or a bloody mary rim for a savoury, umami-forward twist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of medium-brown rub with fine, even texture and visible flecks of pepper and herb; a fine grind designed to dissolve evenly across a surface for consistent seasoning in a single pass.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Granulated Garlic, Sugar, Monosodium Glutamate, Spices, Ground Mustard, Onion Powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains added MSG (Flavour Enhancer 621) — check the physical label for the full statement.\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\/879_fistpump-bbq-platter.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;\"\u003eOne shaker, whole cook covered — umami, sweetness, heat and salt without reaching for a second tin. Season generously and let it rest before slicing, this one's built to carry the whole load itself. Glaze with \u003ca href=\"\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin' Mangoes' cherry jalapeño rib glaze\u003c\/a\u003e and hand the heat-seekers \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hank's jalapeño peach hot sauce\u003c\/a\u003e on the side. Fair winds on this one.\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 Rump Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne tin, one steak, dinner sorted.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rump steak, about 3cm thick (around 600g); 1 tbsp One 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\u003eCoat the steak firmly with the rub and let it stand 20 minutes.\u003c\/li\u003e\n\u003cli\u003eOil the steak and sear on a very hot grill for 3–4 minutes a side for medium-rare (about 54°C inside).\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A thick cut gives you time to build a crust before the middle overcooks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is One Rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBalanced heat rather than fiery — it's built to cover umami, sweetness, heat and salt in one blend.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — this is the one Croix Valley rub with added MSG (Flavour Enhancer 621), noted here factually; always check the physical label for the full statement.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327041066,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-one-rub-bbq-dry-rub-340g-front.png?v=1788141450"},{"product_id":"garlic-barbecue-booster-170g","title":"CROIX VALLEY: Garlic Barbecue Booster | All-Purpose Seasoning | 170g (6oz) shaker","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, vegetables, potatoes, popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one shaker that never sits still\u003c\/h2\u003e\n\u003cp\u003eGarlic Barbecue Booster is the shaker Croix Valley built for the cook who reaches for one thing on everything. It carries the same garlic-forward backbone that built Damon and Lu Holter's competition reputation in Hudson, Wisconsin, just tuned for weeknight speed rather than a turn-in box. Keep it within arm's reach — it earns the spot.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eToasted garlic leads, sharp and savoury rather than raw and hot. Through the middle it settles into a rounded, salty savouriness with a whisper of onion and cracked pepper for backbone. The finish is clean and moreish, built to make you reach for a second shake rather than reconsider the first.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken thighs generously before they hit direct heat — the garlic notes toast further on the grill and build a proper crust.\u003c\/li\u003e\n\u003cli\u003eToss halved potatoes in oil and a solid dusting before roasting; the garlic clings to every rough edge.\u003c\/li\u003e\n\u003cli\u003eShake it directly into the popcorn bowl straight off the stove while the kernels still carry a little oil — it sticks best warm.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through softened butter for an instant garlic butter to melt over steamed vegetables or corn.\u003c\/li\u003e\n\u003cli\u003eDust it over scrambled eggs or a cheese toastie for a garlicky lift that has nothing to do with the barbecue at all.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eExpect a pale, sandy-gold blend with visible flecks of dried garlic and herb through a fine, free-flowing grind. It shakes evenly with no clumping and toasts quickly on direct heat, so build it in stages rather than one heavy dump if you're working over hot coals.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Dried Garlic, Salt, Pepper, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — 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\/890_sniffing-garlic-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;\"\u003eThis is the shaker you grab before you've decided what's for dinner — garlic-forward, toasty, works on chicken, veg or popcorn without a second thought. Dust it on early for roasts, then a light pinch right at serving wakes the garlic back up. Run it alongside \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungo's chipotle BBQ sauce\u003c\/a\u003e for a proper beef or chicken night. Roast spuds get the same shake, finished with a spoon of \u003ca href=\"\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e for the brave.\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 Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy edges, garlic in every crack.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 1 tbsp Garlic Barbecue Booster, plus a pinch 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\u003eBoil the potatoes until tender, about 15 minutes, and drain.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray, drizzle with oil and shake over the booster.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 25–30 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eFinish with a light pinch of booster just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Garlic Barbecue Booster suitable for vegans?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it carries the brand's vegan and gluten free claim, though always check the physical label for the most current information.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain any heat?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo heat is stated for this blend — it's built as a savoury, garlic-forward all-rounder rather than a spicy seasoning.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327073834,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-garlic-barbecue-booster-170g-front.png?v=1788141451"},{"product_id":"italian-barbecue-booster-170g","title":"CROIX VALLEY: Italian Barbecue Booster | Italian Seasoning | 170g (6oz) shaker","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pasta bakes, chicken, garlic bread, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eNonna's pantry, competition-tested\u003c\/h2\u003e\n\u003cp\u003eItalian Barbecue Booster takes the classic oregano-and-basil backbone of a red-sauce kitchen and gives it Croix Valley's competition-grade balance. It's built by a Hudson, Wisconsin family that's spent decades chasing flavour under pressure, and it shows in how evenly this blend seasons a whole tray rather than just the top layer. One shaker covers pasta night through to the barbecue.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDried oregano and basil open things up, herbaceous and slightly peppery. The middle brings a savoury, garlicky warmth with a touch of onion, rounding out into something closer to a good marinara than a straight herb mix. It finishes savoury and lingering, the kind of note that makes garlic bread taste like it came from somewhere better.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStir generously through the sauce for a baked pasta before it goes in the oven — the herbs bloom properly with sustained heat.\u003c\/li\u003e\n\u003cli\u003eButter sliced bread, dust heavily, and grill it cut-side down for garlic bread with real backbone.\u003c\/li\u003e\n\u003cli\u003eRub it into chicken thighs under the skin before roasting so the flavour sits close to the meat, not just on the surface.\u003c\/li\u003e\n\u003cli\u003eToss roast vegetables in oil and a solid shake before they go into a hot oven for a herb crust that holds.\u003c\/li\u003e\n\u003cli\u003eWhisk a pinch into olive oil and vinegar for an instant Italian-style salad dressing — no measuring spoons required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eIt's a green-flecked, herb-heavy blend with visible oregano and basil leaf through a coarser, rustic grind. It doesn't pack down in the shaker, and because the herbs are the star, it's best added with a light hand early and topped up to taste rather than dumped all at once.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Spices, Salt, Granulated Garlic, Granulated Onion, Herbs, Sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — 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\/880_chefs-kiss-italian-sausage.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;\"\u003eSold as a barbecue booster, this one's really a pantry double-agent — just as at home on a Tuesday pasta bake as it is on the grill. Add it early to sauces so the dried herbs get time to soften properly. Finish roast chicken with \u003ca href=\"\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell's peach and pecan glaze\u003c\/a\u003e for a sweeter turn. If the table wants heat, drizzle \u003ca href=\"\/products\/foo-chilli-company-nonna-piccante-chilli-oil-220ml\"\u003eFoo Chilli Company Nonna Piccante Chilli Oil\u003c\/a\u003e over the garlic bread.\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: Grill-Marked Garlic Bread\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNonna would want the recipe.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 baguette, sliced thick; 80g softened butter; 1 tbsp Italian Barbecue Booster; 1 garlic clove, crushed.\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\u003eMash the butter, booster and garlic together.\u003c\/li\u003e\n\u003cli\u003eSpread over the bread.\u003c\/li\u003e\n\u003cli\u003eGrill cut-side down over medium heat for 2–3 minutes until golden and marked.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat does Italian Barbecue Booster taste like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eA savoury oregano-and-basil blend with garlic and onion notes — closer to a classic Italian herb mix than a typical American barbecue rub.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it on things other than the barbecue?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it's designed as an all-purpose seasoning, so it works well on pasta bakes, roast vegetables and garlic bread as much as anything off the grill.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327106602,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-italian-barbecue-booster-170g-front.png?v=1788141451"},{"product_id":"original-barbecue-booster-170g","title":"CROIX VALLEY: Original Barbecue Booster | All-Purpose Seasoning | 170g (6oz) shaker","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, chips, roast chicken, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe house blend that started it all\u003c\/h2\u003e\n\u003cp\u003eOriginal Barbecue Booster is Croix Valley's foundational, all-purpose seasoning — the one built to sit on the bench next to the grill every single cook. It draws on the same steakhouse roots that turned a family recipe into a 20,000 square foot production facility back in Hudson, Wisconsin. If you only keep one shaker in the house, the brand built this one to be it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and slightly sweet up front, with a classic barbecue backbone of paprika-style warmth and cracked pepper. The middle carries a rounded, umami-forward saltiness that reads as familiar rather than complicated. It finishes clean with a faint caramelised edge, the kind of note that makes a plain burger patty taste like it's already been on the grill for longer than it has.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason burger patties on both sides before they hit a hot flat-top or grill grate — press it in rather than shaking and walking away.\u003c\/li\u003e\n\u003cli\u003eDust fries or chips straight from the fryer while the oil is still glistening, so the seasoning actually sticks.\u003c\/li\u003e\n\u003cli\u003eRub it under and over the skin of a whole roast chicken before it goes in the oven for an even, savoury crust.\u003c\/li\u003e\n\u003cli\u003eSeason steak generously at least twenty minutes before cooking and let it sit at room temperature so the salt has time to work in.\u003c\/li\u003e\n\u003cli\u003eStir a pinch into mayonnaise for an instant burger sauce that does more work than the extra toppings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm reddish-brown blend with a fine, even grind that pours steadily with no clumping. It builds a proper savoury crust on direct heat without scorching too fast, which makes it forgiving for cooks who like to season generously and walk away.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Granulated Garlic, Salt, Spices, Celery Seed, Herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e celery (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — 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\/891_pointing-burger-patty.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 kitchen needs one shaker you trust without reading the label twice, and this is Croix Valley's answer — savoury, a little sweet, built for burgers and steak alike. Press it into the patty rather than shaking and walking off, that's the whole difference. Team it with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hank's original BBQ sauce\u003c\/a\u003e for a proper beef night. Dust the chips straight from the fryer, then dunk them in \u003ca href=\"\/products\/republic-smash-sauce-burger-dipping-sauce-500ml\"\u003eRepublic Smash Sauce\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: Steakhouse Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast, house-blend style.\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 1.6kg; 2 tbsp Original Barbecue Booster; 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\u003eRub the booster under and over the skin, then brush with oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 75–80 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat makes this different from Croix Valley's other boosters?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's the original, all-purpose house blend — a classic, savoury barbecue flavour rather than a themed one like the Italian or Greek boosters.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it good on steak?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it's listed among the brand's best uses, along with burgers, chips and roast chicken.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327172138,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-original-barbecue-booster-170g-front.png?v=1788141452"},{"product_id":"poultry-barbecue-booster-170g","title":"CROIX VALLEY: Poultry Barbecue Booster | Poultry Seasoning | 170g (6oz) shaker","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast chicken, turkey, chicken wings, chicken schnitzel\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt with chicken and turkey in mind\u003c\/h2\u003e\n\u003cp\u003ePoultry Barbecue Booster is Croix Valley's dedicated shaker for chicken and turkey, tuned to be herb-forward and genuinely comforting rather than sharp or aggressive. It comes from a family kitchen in Hudson, Wisconsin that's cooked more than its share of competition poultry, judged and turned in under the Kansas City Barbeque Society and Steak Cookoff Association banners. This is the seasoning for a proper Sunday roast bird.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSage and thyme-style herb notes lead, warm and homestyle rather than sharp. Through the middle it carries a gentle savouriness with a touch of onion and black pepper, the kind of profile that reads as roast dinner before anything else. It finishes soft and rounded, built to season a whole bird evenly without overpowering the meat underneath.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLoosen the skin on a whole chicken or turkey and rub it in directly against the flesh, then season the outside again before roasting.\u003c\/li\u003e\n\u003cli\u003eDust chicken wings generously before they go on the grill, and give them a second light shake straight off the heat.\u003c\/li\u003e\n\u003cli\u003eCoat chicken schnitzel in the seasoning along with the crumb mix for a savoury crust that doesn't need extra salt at the table.\u003c\/li\u003e\n\u003cli\u003eDry-rub a turkey the night before with a generous coating so the flavour has time to work into the meat.\u003c\/li\u003e\n\u003cli\u003eStir it through soft cream cheese for a quick herbed dip that has nothing to do with poultry at all.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale green-brown, herb-flecked blend with a fine, even grind that shakes cleanly. It sits gently on the surface of poultry skin without clumping, which helps the skin crisp up rather than steam under a heavy coating.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Sugar, Granulated Garlic, Spices, Granulated Onion, Herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — 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\/881_high-roast-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;\"\u003eTurkey season arrives fast every year, and this one's worth having stocked before it does — herb-forward, gentle, built for a proper Sunday bird. Work it under the skin as well as over it, that's where the flavour actually lands. Brine first with \u003ca href=\"\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eMeat Church's T-Bird's poultry injection\u003c\/a\u003e for extra moisture. Brush the bird with \u003ca href=\"\/products\/heavenly-hell-christmas-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Christmas Candy BBQ Glaze\u003c\/a\u003e in the last 15 minutes for a festive shine. — Cap'n Darryl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Herb-Crusted Chicken Schnitzel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe pub classic, seasoned properly.\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 pounded thin; ½ cup plain flour; 1 egg, beaten; 1 cup breadcrumbs mixed with 1 tbsp Poultry Barbecue Booster; Oil for shallow 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\u003eDust the chicken in flour, dip in egg, then press into the seasoned crumbs.\u003c\/li\u003e\n\u003cli\u003eShallow fry 3–4 minutes a side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack so the crust stays crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWill this work on turkey as well as chicken?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it's built specifically for poultry, including turkey, chicken wings and schnitzel.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — no heat is stated. It's a herb-forward, savoury blend designed to be comforting rather than fiery.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327204906,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-poultry-barbecue-booster-170g-front.png?v=1788141453"},{"product_id":"spicy-barbecue-booster-170g","title":"CROIX VALLEY: Spicy Barbecue Booster | Spicy Seasoning | 170g (6oz) shaker","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 genuine kick, not a scorcher\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and no MSG (brand claim); the brand doesn't state gluten free status for this one — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, burgers, corn, fries\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA genuine kick without the scorch\u003c\/h2\u003e\n\u003cp\u003eSpicy Barbecue Booster is Croix Valley's answer for cooks who want real heat without losing the seasoning underneath it. It's built by a family whose competition rubs and sauces have taken out nine World Championship titles between them, so the heat is balanced rather than bolted on. Medium heat, honestly labelled — a genuine kick, not a scorcher.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA savoury, paprika-forward base leads before the chilli heat builds through the middle, warm and steady rather than sharp. There's a touch of garlic and cracked pepper alongside it for backbone. The finish carries a lingering, moreish warmth that sits in the back of the throat without demanding a glass of water.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss chicken wings in oil and a generous coating before they go on the grill, then finish with a light second dust for extra heat.\u003c\/li\u003e\n\u003cli\u003eSeason burger patties on both sides and press it in before they hit a hot grill or flat-top.\u003c\/li\u003e\n\u003cli\u003eDust corn cobs with butter and a solid shake straight off the grill while they're still hot enough to melt it in.\u003c\/li\u003e\n\u003cli\u003eSeason fries or wedges right out of the fryer while the oil is still glossy, so the seasoning actually sticks.\u003c\/li\u003e\n\u003cli\u003eStir a pinch into scrambled eggs or a Bloody Mary mix for a spicy lift well away from the barbecue.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA deep reddish-brown blend with visible chilli flecks through a fine, even grind that pours steadily. It builds heat gradually rather than all at once, so it's easy to control by how heavily you shake it on.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Granulated Garlic, Sugar, Salt, Spices, Chile Peppers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and no MSG (brand claim); the brand doesn't state gluten free status for this one — 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\/892_sprinkling-spice-burgers.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 genuine kick lives in this shaker, not a scorcher, so it suits anyone who actually wants to taste the seasoning underneath the heat. Season early for a slow build, or dust it late for a sharper hit. Brush wings with \u003ca href=\"\/products\/uncle-mungos-garlic-bhut-jolokia\"\u003eUncle Mungo's garlic bhut jolokia sauce\u003c\/a\u003e if the table's after more fire. Cool the table down with \u003ca href=\"\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ Mafia Big Paulie Alabama White Sauce\u003c\/a\u003e on the side for dipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Spiced Street Corn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eButter, heat and 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 4 corn cobs; 40g butter, melted; 2 tsp Spicy Barbecue Booster; Lime wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the corn over medium-high heat for 10–12 minutes, turning often.\u003c\/li\u003e\n\u003cli\u003eBrush with butter and shake over the booster while it's hot.\u003c\/li\u003e\n\u003cli\u003eServe with lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is Spicy Barbecue Booster?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eThe brand rates it as medium — a genuine kick, not a scorcher — so it suits most heat-friendly eaters without being extreme.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eWings, burgers, corn and fries, though as an all-purpose seasoning it can go on most things you'd put barbecue seasoning on.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327237674,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-spicy-barbecue-booster-170g-front.png?v=1788141454"},{"product_id":"greek-barbecue-booster-170g","title":"CROIX VALLEY: Greek Barbecue Booster | Greek Seasoning | 170g (6oz) shaker","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, chicken souvlaki, roast potatoes, grilled vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSouvlaki night, sorted\u003c\/h2\u003e\n\u003cp\u003eGreek Barbecue Booster brings oregano, lemon and garlic together in the kind of Mediterranean blend built for a proper souvlaki night. It's another expression of the same competition-honed balance that's earned Croix Valley nine World Championship titles out of Hudson, Wisconsin. One shaker turns a weeknight chicken skewer into something that tastes like it came off a spit.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDried oregano and garlic lead the way, bright and savoury rather than sharp. Through the middle a citrus-forward lemon note lifts things, backed by a light saltiness that reads as genuinely Mediterranean. It finishes clean and herbaceous, the kind of note that makes grilled lamb or chicken taste like it's been marinating for hours.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat lamb or chicken skewers generously before they go on the grill, turning often so the herbs toast rather than burn.\u003c\/li\u003e\n\u003cli\u003eToss potato wedges in oil and a solid shake before roasting for a Greek-style side that holds its own next to the meat.\u003c\/li\u003e\n\u003cli\u003eRub it into lamb shoulder or leg the night before a slow roast so the flavour has time to work through.\u003c\/li\u003e\n\u003cli\u003eDust grilled vegetables straight off the heat while they're still warm enough to hold the seasoning.\u003c\/li\u003e\n\u003cli\u003eStir it through Greek yoghurt with a little oil for an instant tzatziki-style dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, herb-flecked blend with visible oregano through a fine, even grind. It's light enough to shake generously without oversalting, and it clings well to oiled meat and vegetables without clumping.\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 Vegan and gluten free (brand claim) — 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\/882_bite-lamb-souvlaki.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;\"\u003eOregano, lemon and garlic done properly turns a weeknight chicken skewer into something that tastes like it came off a spit. Turn skewers often so the herbs toast instead of burn, that's the only trick that matters here. Rub the lamb leg first with \u003ca href=\"\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell's Lamb Almighty glaze\u003c\/a\u003e for a bigger cut. Doing the lamb leg? A spoon of \u003ca href=\"\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e beside each slice keeps it classic.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Chicken Souvlaki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSpit-shop flavour, no spit required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh, cut into chunks; 2 tbsp olive oil; 2 tbsp Greek Barbecue Booster; Juice of ½ lemon; Pita bread and yoghurt to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the chicken with the oil, booster and lemon and leave 30 minutes.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 10–12 minutes, turning often, until 75°C inside.\u003c\/li\u003e\n\u003cli\u003eWrap in warm pita with yoghurt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a traditional Greek seasoning blend?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's Croix Valley's take on classic Greek flavours — oregano, lemon and garlic — built as an all-purpose barbecue booster rather than a strict traditional recipe.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat meats does it suit best?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eLamb and chicken souvlaki are the standouts, alongside roast potatoes and grilled vegetables.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768327270442,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-greek-barbecue-booster-170g-front.png?v=1788141455"},{"product_id":"southwest-barbecue-booster-170g","title":"CROIX VALLEY: Southwest Barbecue Booster | Southwest Seasoning | 170g (6oz) shaker","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 warmth, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork tacos, corn, beef chilli, roast pumpkin\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWarmth with a Southwest drawl\u003c\/h2\u003e\n\u003cp\u003eSouthwest Barbecue Booster brings cumin, chilli and paprika-style warmth together in a blend built for tacos, chilli and roast pumpkin alike. It's shaped by the same competition pedigree that's carried Croix Valley to nine World Championship titles out of Hudson, Wisconsin. Mild-medium warmth, honestly labelled — not fiery, just genuinely flavourful.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eToasted cumin and smoky paprika lead the way, warm rather than sharp. The middle brings a gentle chilli warmth alongside a touch of garlic and onion, rounding into something closer to a good taco seasoning than a straight heat blend. It finishes with a lingering, smoky warmth that suits slow-cooked meat as much as roasted vegetables.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason pulled pork generously before it goes into a low and slow cook, and dust it again through the bark once it's pulled.\u003c\/li\u003e\n\u003cli\u003eToss corn cobs in oil and a solid shake before grilling for a smoky, Southwest-style side.\u003c\/li\u003e\n\u003cli\u003eStir a heavy spoonful into beef chilli early in the cook so the spices have time to build through the sauce.\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin in oil and a generous coating before roasting for a warm, smoky edge.\u003c\/li\u003e\n\u003cli\u003eStir it into sour cream for an instant dip that pairs well with corn chips, no cooking required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rustic, terracotta-toned blend with a fine, even grind that pours steadily and doesn't clump. The warmth builds gradually on the cook rather than hitting all at once, so it's easy to layer through a longer cook like pulled pork.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Spices, Salt, Granulated Garlic, Chile Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim) — 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\/893_bite-southwest-fajita.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;\"\u003eCumin and smoky paprika smuggled straight in from the Southwest — mild-medium warmth that builds through a cook rather than hitting all at once. Work it into pulled pork well before the smoker starts, the spices need real time on heat to open up. Glaze with \u003ca href=\"\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q's apple chipotle BBQ sauce\u003c\/a\u003e for taco night. Top the tacos with \u003ca href=\"\/products\/acide-jalapeno-onions\"\u003eAcide Jalapeño Onions\u003c\/a\u003e for crunch and a bit of bite.\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: Southwest Beef Chilli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne pot, big flavour, better tomorrow.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 onion, diced; 2 tbsp Southwest Barbecue Booster; 800g tinned crushed tomatoes; 400g tin kidney beans, drained.\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 and onion in a large pot.\u003c\/li\u003e\n\u003cli\u003eStir in the booster and cook for 1 minute.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and beans and simmer for 45 minutes, stirring now and then.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the spice early gives it time to build through the whole pot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow spicy is Southwest Barbecue Booster?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eThe brand rates it as mild-medium warmth — not fiery — with cumin and paprika-style flavour leading over heat.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePulled pork tacos, beef chilli, corn and roast pumpkin are the standout uses.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328187946,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-southwest-barbecue-booster-170g-front.png?v=1788141585"},{"product_id":"blue-b-cue-bbq-sauce-355ml","title":"CROIX VALLEY: Blue-B-Cue™ BBQ Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, grilled chicken, glazed sausages\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBarbecue sauce with a berry twist\u003c\/h2\u003e\n\u003cp\u003eCroix Valley's Blue-B-Cue swaps the usual tomato base for real blueberry, built by a Hudson, Wisconsin family who's collected nine World Championship BBQ titles between them. It's fruity first, smoky-savoury underneath, and made to glaze low and slow without losing its BBQ backbone.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: ripe blueberry sweetness hits first. Middle: a tomato-and-molasses BBQ base carries a savoury, smoky undertone. Finish: a gentle tang that keeps it from tipping into jam territory.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze rather than scorch\u003c\/li\u003e\n\u003cli\u003eWarm the bottle before brushing — it spreads thinner and coats more evenly\u003c\/li\u003e\n\u003cli\u003eUse as a finishing glaze on pulled pork straight out of the smoker\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo for a quick blueberry-BBQ burger sauce\u003c\/li\u003e\n\u003cli\u003eLeft-field: swirl into softened cream cheese for a berry-BBQ cracker dip\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep purple-red, thick enough to cling to a brush without pooling. Warms up glossy over heat and caramelises at the edges rather than burning if you keep it moving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomato, sugar, vinegar, spice, onion), Brown Sugar, Blueberries, Tapioca Syrup, Cider Vinegar, Lemon Juice, Granulated Garlic, Natural Flavor, Spices, Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/117_cheeky-taste-sauce-pot.png?v=1\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;\"\u003eBlueberry in a BBQ bottle sounds like a stretch until it's glazed over warm ribs and the doubts quietly disappear. Brush it thin in the last twenty minutes so the fruit sugars glaze instead of scorching. Season the pork first with \u003ca href=\"\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue's Grunt cherry pork rub\u003c\/a\u003e for a proper cherry-and-berry finish. Wings work too — dust them with \u003ca href=\"\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e and toss them in the sauce once they're crisp.\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: Blueberry BBQ Burger Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePurple, sweet and smoky. Trust it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup mayonnaise; 2 tbsp Blue-B-Cue BBQ Sauce; 1 tsp lemon juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk everything together.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes so the flavours settle.\u003c\/li\u003e\n\u003cli\u003eSpread thick on toasted burger buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Blue-B-Cue sauce sweet or savoury?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's fruit-forward and sweet up front, with a tomato-and-smoke BBQ base underneath, so it reads sweet-savoury rather than dessert-sweet.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain nuts or gluten?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo nuts are listed on the brand's label and Croix Valley states it contains no major allergens; the brand also describes it as gluten free. Always check the physical label before serving.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat size is the bottle?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's a 355ml (12oz) glass bottle, made in Hudson, Wisconsin, USA.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328220714,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-blue-b-cue-bbq-sauce-355ml-front.png?v=1788141585"},{"product_id":"cran-b-cue-bbq-sauce-355ml","title":"CROIX VALLEY: Cran-B-Cue™ BBQ Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Turkey, glazed ham, pork loin, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA festive-leaning BBQ sauce built for glazed meats\u003c\/h2\u003e\n\u003cp\u003eCran-B-Cue trades the usual tomato-heavy BBQ base for real cranberry, giving it a tart-sweet edge that suits glazed ham and turkey as much as it suits a backyard grill. It comes from the same Hudson, Wisconsin family kitchen that's picked up nine World Championship BBQ titles.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: a tart cranberry snap. Middle: BBQ sweetness and gentle spice rounding it out. Finish: a lingering tang rather than cloying sweetness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto glazed ham in the last 15–20 minutes of oven time so it sets glossy, not sticky-burnt\u003c\/li\u003e\n\u003cli\u003eWarm gently before brushing for an even coat\u003c\/li\u003e\n\u003cli\u003eUse as a glaze on turkey during the final roasting stretch\u003c\/li\u003e\n\u003cli\u003eSpoon over pork loin as it rests for extra shine\u003c\/li\u003e\n\u003cli\u003eLeft-field: serve straight from a ramekin alongside a cheese board — the tartness cuts through soft cheese well\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep ruby-red, medium-thick and glossy. Clings to a brush without running, and caramelises gently under heat rather than blackening if brushed late.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomato, sugar, vinegar, spice, onion), Brown Sugar, Cider Vinegar, Cranberries, Cranberry Juice, Sugar, Natural Flavor, Granulated Garlic, Salt, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/814_wink-cranberry-turkey.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;\"\u003eCranberry has no obvious business in a BBQ bottle, right up until it's glazed onto warm ham and every argument about fruit-in-sauce quietly folds. Warm the bottle gently before brushing so it spreads thin rather than pooling cold. Season the bird first with \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hank's chicken salt seasoning\u003c\/a\u003e for an even crust. For the Christmas ham, a dusting of \u003ca href=\"\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e under the glaze builds a proper crust.\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: Cranberry-Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas, with a tart streak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ leg ham, skin removed and fat scored; 1 cup Cran-B-Cue BBQ Sauce, 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\u003eBake the ham at 160°C for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the warmed sauce and bake another 20 minutes, brushing again every 10 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this sauce very sweet?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's tart-sweet rather than sugary — the cranberry keeps it balanced against the BBQ base.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best served with?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley recommends it on turkey, glazed ham, pork loin, and even alongside a cheese board.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIn Hudson, Wisconsin, USA, by the Croix Valley Foods family.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328253482,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-cran-b-cue-bbq-sauce-355ml-front.png?v=1788141586"},{"product_id":"garlic-n-herb-sauce-marinade-355ml","title":"CROIX VALLEY: Garlic 'n Herb Sauce \u0026 Marinade | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, roast lamb, garlic bread, grilled vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA savoury garlic-herb marinade that doubles as a table sauce\u003c\/h2\u003e\n\u003cp\u003eThis one skips the sugar entirely, built as a savoury garlic-and-herb sauce that works equally well as a marinade or a finishing drizzle. It's from the same Hudson, Wisconsin kitchen behind a family whose competitive credentials run through the Kansas City Barbeque Society and the World Food Championships.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: roasted garlic hits first. Middle: a herb blend carries it through, savoury and rounded. Finish: a clean, savoury close with no sweetness to fight it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse as a marinade base for chicken or lamb — a few hours is enough for the garlic to work through\u003c\/li\u003e\n\u003cli\u003eBrush over roast lamb in the last 15–20 minutes for a savoury glaze\u003c\/li\u003e\n\u003cli\u003eDrizzle over garlic bread before it hits the oven\u003c\/li\u003e\n\u003cli\u003eToss through grilled vegetables straight off the grill\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoonful into mashed potato for an instant garlic-herb lift\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003ePale golden-brown with visible herb flecks, thinner than the BBQ sauces in the range so it pours and coats easily. Loosens further with gentle heat, making it easy to brush thin.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Granulated Garlic, Herbs, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/895_heart-herb-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;\"\u003eNo sugar in this one means no scorching, so brush it heavier than the sweet stuff without a second thought. It earns its keep as a marinade base for chicken or lamb well before it ever reaches the grill. Rub the lamb first with \u003ca href=\"\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eButcher's Axe Hunter lamb and game rub\u003c\/a\u003e for real depth. A grind of \u003ca href=\"\/products\/four-saucemen-pohutukawa-smoked-peppercorns-70g\"\u003eFour Saucemen Pohutukawa Smoked Peppercorns\u003c\/a\u003e over the sliced lamb finishes it off.\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 Herb Lamb Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo hours in the bottle, eight minutes on the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb loin chops; ½ cup Garlic 'n Herb Sauce \u0026amp; Marinade; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMarinate the chops in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 3–4 minutes a side.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and squeeze over the lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a sweet sauce like the BBQ range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — it's a savoury garlic and herb sauce with no BBQ sweetness, built to double as a marinade.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan it be used as a marinade and a table sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's designed for both — marinate with it, then brush or drizzle the same bottle at the table.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain dairy or gluten?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo dairy is listed on the brand's label (it does declare soy and mustard), and Croix Valley describes it as gluten free. Always check the physical label before serving.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328286250,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-garlic-n-herb-sauce-marinade-355ml-front.png?v=1788141586"},{"product_id":"hot-n-spicy-sauce-marinade-355ml","title":"CROIX VALLEY: Hot 'n Spicy Sauce \u0026 Marinade | 355ml (12oz) glass bottle","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 — genuine warmth, brand-stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, pork ribs, prawns, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGenuine warmth built into a tomato-forward marinade\u003c\/h2\u003e\n\u003cp\u003eHot 'n Spicy brings real heat to the Croix Valley range — sweet and tomato-forward up front, with a warm spice kick the brand states as medium. It's built to work double duty as a marinade and a finishing sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: a sweet tomato base. Middle: warm spice builds steadily rather than hitting all at once. Finish: a lingering, genuine heat that sits rather than fades fast.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate chicken wings for a few hours before grilling to let the heat work through\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so sugars glaze instead of burning\u003c\/li\u003e\n\u003cli\u003eToss through grilled prawns straight off the barbecue\u003c\/li\u003e\n\u003cli\u003eUse as a spicy base for burger patties before they hit the grill\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoonful into a bloody mary for a spiced kick\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep red-orange, medium-thick with visible spice flecks. Warms up glossy and clings well when brushed — worth warming the bottle first so it spreads evenly.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Granulated Onion, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/815_fan-spicy-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;\"\u003eThis is the bottle for customers who actually mean it when they ask for heat — sweet tomato base up front, a warm spice that sits and lingers rather than fading fast. Marinate wings a few hours before they hit the grill. Finish the plate with \u003ca href=\"\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore's Texas jalapeño salt\u003c\/a\u003e. For ribs, brush on \u003ca href=\"\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Rib Glaze\u003c\/a\u003e as a sticky last coat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Spicy Grilled Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot and fast, the way prawns like it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green prawns, peeled with tails on; ⅓ cup Hot 'n Spicy Sauce \u0026amp; Marinade; Lime wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns in the sauce and thread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side until pink and just firm.\u003c\/li\u003e\n\u003cli\u003eServe with lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is Hot 'n Spicy?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley states it as medium heat — genuine warmth rather than a mild BBQ sauce, but not an extreme-heat product.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan it be used as a marinade before grilling?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's built to work as both a marinade and a finishing brush sauce.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat does it pair best with?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eChicken wings, pork ribs, prawns and burgers, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328319018,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-hot-n-spicy-sauce-marinade-355ml-front.png?v=1788141587"},{"product_id":"original-steak-sauce-marinade-355ml","title":"CROIX VALLEY: Original Steak Sauce \u0026 Marinade | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, burgers, roast beef, chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe steakhouse recipe that started it all\u003c\/h2\u003e\n\u003cp\u003eThis is where Croix Valley began — the Holter family's homemade steak sauce, poured for diners at their Hudson, Wisconsin steakhouse from 1996 until customers kept asking to take a bottle home. It went commercial in 2009 and is still the flagship recipe in the range today.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sweet tomato and balsamic tang. Middle: warm spice builds a savoury depth. Finish: a rounded, steakhouse-style close that suits red meat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse as a marinade base for steak a few hours before grilling\u003c\/li\u003e\n\u003cli\u003eBrush over burgers in the last 10 minutes so it glazes without burning\u003c\/li\u003e\n\u003cli\u003eServe warmed alongside roast beef as a table sauce\u003c\/li\u003e\n\u003cli\u003eDrizzle over hot chips for a steakhouse-style side\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into pan juices for an instant steak sauce reduction\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep reddish-brown, medium-thick with a glossy sheen. Loosens nicely when warmed, making it easy to brush thin over a hot steak just off the grill.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Granulated Onion, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/896_licking-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\n\u003cp style=\"margin:0;\"\u003eThis is the recipe that started life as steakhouse table sauce before it ever saw a bottle, and it still tastes like it. Warm it first so it spreads thin over a steak fresh off the grill rather than sitting cold and heavy. Season the beef with \u003ca href=\"\/products\/butchers-axe-bullseye-beef-rub\"\u003eButcher's Axe Bullseye beef rub\u003c\/a\u003e beforehand for a proper crust. Chips on the side? Shake them with \u003ca href=\"\/products\/meat-mitch-french-fry-seasoning-chip-popcorn-seasoning-283g\"\u003eMeat Mitch French Fry Seasoning\u003c\/a\u003e and drizzle a little sauce over.\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: One-Minute Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eUse the pan you just cooked the steak in.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ¼ cup Original Steak Sauce \u0026amp; Marinade; 2 tbsp water or beef stock; A knob of 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\u003eWhile the steak rests, pour the sauce and water into the hot pan and scrape up the browned bits for 1 minute.\u003c\/li\u003e\n\u003cli\u003eSwirl in the butter and spoon over the sliced steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat makes this the flagship product?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's the original homemade steak sauce the Holter family served at their Wisconsin steakhouse from 1996, before bottling it commercially in 2009.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it a marinade or a table sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBoth — it's designed to work as a steak marinade and as a finishing sauce at the table.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eSteak, burgers, roast beef and chips, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328351786,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-original-steak-sauce-marinade-355ml-front.png?v=1788141587"},{"product_id":"pitmasters-bold-competition-bbq-sauce-355ml","title":"CROIX VALLEY: Pitmaster's Bold Competition Barbecue Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand-stated; contains honey) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, ribs, pulled pork, burnt ends\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt bold for the competition table\u003c\/h2\u003e\n\u003cp\u003ePitmaster's Bold is Croix Valley's big, brash competition-style barbecue sauce, shaped by pitmaster Damon Holter's years on the competitive circuit, including appearances on Travel Channel's American Grilled. It's made to stand up to brisket and burnt ends without disappearing under the smoke.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: bold tomato and brown sugar sweetness. Middle: a thick, layered BBQ depth. Finish: a big, lingering savoury close built to hold its own against heavy smoke.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto brisket in the last 15–20 minutes so the sugars glaze rather than scorch\u003c\/li\u003e\n\u003cli\u003eWarm the bottle first so it spreads evenly over a hot cut\u003c\/li\u003e\n\u003cli\u003eUse as a dip alongside burnt ends\u003c\/li\u003e\n\u003cli\u003eGlaze pulled pork straight out of the smoker for extra shine\u003c\/li\u003e\n\u003cli\u003eLeft-field: mix a spoonful into baked beans for a competition-style side\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany-brown, thick and glossy. Clings well to a brush and caramelises at the edges under heat without turning bitter if kept moving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Cider Vinegar, Honey, Brown Sugar, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Salt, Granulated Garlic, Balsamic Vinegar, Spices, Natural Flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand-stated; contains honey) — 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\/816_fist-comp-box.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;\"\u003eBig, brash and built to hold up against heavy smoke, this is the sauce worth guarding like plunder once it's open. Brush it late and often so the sugars glaze instead of blackening on the brisket. Season the beef first with \u003ca href=\"\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hank's BBQ pepper seasoning\u003c\/a\u003e, then crown it with \u003ca href=\"\/products\/butchers-axe-big-bark-rub\"\u003eButcher's Axe Big Bark rub\u003c\/a\u003e for the crust.\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: Comp-Table Baked Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that sits under the brisket and steals the drippings.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 x 420g tins baked beans; ½ cup Pitmaster's Bold Competition Barbecue Sauce; 100g bacon, diced; 1 onion, 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\u003eFry the bacon and onion for 5 minutes until soft.\u003c\/li\u003e\n\u003cli\u003eStir in the beans and sauce and pour into a tray.\u003c\/li\u003e\n\u003cli\u003eSet the tray under a brisket in the smoker at 120°C for 1–2 hours, or simmer on the stove for 20 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a competition-tuned sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's built in the bold, thick competition style favoured on the BBQ circuit.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBrisket, ribs, pulled pork and burnt ends, per Croix Valley's own recommendations.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWho created it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley Foods, founded by competitive pitmaster Damon Holter and Lu Holter in Hudson, Wisconsin.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328384554,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-pitmasters-bold-competition-bbq-sauce-355ml-front.png?v=1788141588"},{"product_id":"sweet-carolina-gold-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Sweet Carolina Gold BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA mustard-forward gold sauce for the everyday squeeze bottle\u003c\/h2\u003e\n\u003cp\u003eSweet Carolina Gold is Croix Valley's take on the mustard-based Carolina style, tangy and sweet in equal measure. It's part of the Foundry Series — the brand's everyday squeeze-bottle line, built for regular use rather than the occasional glass-bottle pour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sharp mustard tang. Middle: honey-style sweetness balancing the sharpness. Finish: a light vinegar tang that keeps it from sitting too sweet.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pulled pork in the last 15–20 minutes for a classic Carolina-style glaze\u003c\/li\u003e\n\u003cli\u003eUse as a dip alongside pork ribs\u003c\/li\u003e\n\u003cli\u003eToss through pulled chicken for a tangy alternative to tomato-based sauce\u003c\/li\u003e\n\u003cli\u003eSqueeze straight onto a pulled pork sandwich at serving\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into mayo for a quick Carolina-gold slaw dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright mustard-yellow, thinner than the glass-bottle range and squeezes easily straight from the Foundry Series bottle. Loosens further with gentle warmth for easy drizzling.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Yellow Mustard (water, vinegar, mustard seed, salt, turmeric, spices), Brown Sugar, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Distilled Vinegar, Garlic Powder, Salt, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/897_shhh-carolina-gold-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\n\u003cp style=\"margin:0;\"\u003eMustard-based sauce is the underrated one in the range — sharp enough to cut straight through rich pulled pork without vanishing under it. Warm it slightly before squeezing so it drizzles thin rather than sitting in one spot. Rub the pork first with \u003ca href=\"\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow n Slow's Honey Soy Slammer rub\u003c\/a\u003e for a sweeter base. Shred the pork into rolls with \u003ca href=\"\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e piled on top.\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: Carolina Gold Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch and tang for the pulled pork.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 cups shredded cabbage; 1 carrot, grated; ⅓ cup mayonnaise; 3 tbsp Sweet Carolina Gold BBQ 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\u003eWhisk the mayo and sauce together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's Croix Valley's everyday squeeze-bottle line, built for regular use alongside the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a mustard-based sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's a Carolina Gold style sauce with a mustard base, tangy and sweet.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePulled pork, pork ribs and chicken, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329236522,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-sweet-carolina-gold-bbq-sauce-foundry-325ml-front.png?v=1788141707"},{"product_id":"sweet-n-smokey-competition-bbq-sauce-355ml","title":"CROIX VALLEY: Sweet 'n Smokey Competition Barbecue Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG and no high-fructose corn syrup (brand-stated; contains honey) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken, burgers, brisket\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA balanced sweet-and-smoke competition sauce\u003c\/h2\u003e\n\u003cp\u003eSweet 'n Smokey is tuned for the balance competition judges look for — sweetness and smoke in equal measure, with nothing dominating. It comes from the same Hudson, Wisconsin family that's racked up nine World Championship BBQ titles.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: brown sugar sweetness. Middle: a smoky depth that builds through the middle. Finish: a balanced, rounded close with neither element overpowering.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze, not burn\u003c\/li\u003e\n\u003cli\u003eWarm the bottle before brushing for an even coat\u003c\/li\u003e\n\u003cli\u003eUse as a finishing sauce on grilled chicken\u003c\/li\u003e\n\u003cli\u003eGlaze burgers in the final few minutes on the grill\u003c\/li\u003e\n\u003cli\u003eLeft-field: brush over brisket burnt ends for an extra layer of sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eRich amber-brown, thick and glossy. Clings well to a brush and caramelises gently under heat without scorching if brushed late.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Honey, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Cider Vinegar, Brown Sugar, Balsamic Vinegar, Granulated Garlic, Natural Flavor, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG and no high-fructose corn syrup (brand-stated; contains honey) — 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\/817_savour-smokey-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;\"\u003eBalance is the whole point here — sweet and smoke in equal measure, built to satisfy a judge's table without leaning too hard either way. Brush it in the last twenty minutes so the sugars glaze rather than catch. Finish the plate with \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt's hickory smoke sea salt flakes\u003c\/a\u003e. Safe passage on this one. Season the ribs first with \u003ca href=\"\/products\/smokin-hoggz-applewood-bbq-rub\"\u003eSmokin Hoggz Applewood BBQ Rub\u003c\/a\u003e so there's a bark under the glaze.\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: Glazed Cheeseburger Stack\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, smoky and dripping.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; Salt and pepper; 3 tbsp Sweet 'n Smokey Competition Barbecue Sauce; 4 slices cheese; 4 buns.\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\u003eForm 4 patties and season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eGrill 3–4 minutes a side until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce in the last 2 minutes, add cheese and let it melt.\u003c\/li\u003e\n\u003cli\u003eServe in toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this sauce more sweet or more smoky?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's tuned to balance the two — Croix Valley built it so neither sweetness nor smoke dominates.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a competition-style sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's tuned for the balance competition judges typically look for.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePork ribs, chicken, burgers and brisket, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329269290,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-sweet-n-smokey-competition-bbq-sauce-355ml-front.png?v=1788141707"},{"product_id":"sweet-peach-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Sweet Peach BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, grilled chicken, glazed ham\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA peach-forward everyday BBQ squeeze\u003c\/h2\u003e\n\u003cp\u003eSweet Peach leads with real peach sweetness over a BBQ base, part of the Foundry Series squeeze-bottle line built for regular weeknight use. It's a fruitier, easier-going companion to the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: ripe peach sweetness. Middle: a BBQ tomato base carries it through. Finish: a light, fruity tang rather than a heavy sugar close.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze rather than burn\u003c\/li\u003e\n\u003cli\u003eSqueeze over grilled chicken straight off the barbecue\u003c\/li\u003e\n\u003cli\u003eUse as a glaze on ham in the final stretch of oven time\u003c\/li\u003e\n\u003cli\u003eWarm slightly before squeezing so it spreads more evenly\u003c\/li\u003e\n\u003cli\u003eLeft-field: drizzle over grilled peaches or stone fruit for a sweet BBQ dessert twist\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eLight peachy-orange, medium-thick and squeezes easily from the Foundry Series bottle. Warms up glossy and spreads thin when brushed late over hot meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Brown Sugar, Peach Puree, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Sugar, Distilled Vinegar, Salt, Garlic Powder, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/898_hungry-peach-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;\"\u003ePeach in a BBQ bottle raises eyebrows right up until it's glazed onto warm ham and the argument's over before it starts. Squeeze it thin and often in the last stretch for a glossy, unburnt finish. Season the chicken first with \u003ca href=\"\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures' Sweet Dreams rub\u003c\/a\u003e for extra depth. For dessert, try grilled peaches with a drizzle of the sauce and \u003ca href=\"\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend Blazed Smoked Chilli Honey\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: Grilled Stone Fruit Sundae\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDessert straight off the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 peaches or nectarines, halved and stoned; 2 tbsp Sweet Peach BBQ Sauce; Vanilla ice 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\u003eGrill the fruit cut-side down over medium heat for 3–4 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce and grill 1 more minute.\u003c\/li\u003e\n\u003cli\u003eServe warm with ice cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley's everyday squeeze-bottle line, positioned as a value, regular-use companion to the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it very sweet?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's fruit-forward with real peach sweetness over a BBQ tomato base, so it reads sweet rather than tangy.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePork ribs, grilled chicken and glazed ham, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329302058,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-sweet-peach-bbq-sauce-foundry-325ml-front.png?v=1788141708"},{"product_id":"worcestershire-sauce-steak-marinade-355ml","title":"CROIX VALLEY: Worcestershire Sauce \u0026 Steak Marinade | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, burgers, bloody marys, beef stir-fry\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA classic Worcestershire built for the steak marinade job\u003c\/h2\u003e\n\u003cp\u003eThis is Croix Valley's take on the classic Worcestershire-style steak marinade — savoury, tangy, and built to do double duty as a bloody mary splash. It comes from the same Hudson, Wisconsin family behind the brand's flagship steak sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sharp, tangy savouriness. Middle: a deep umami base typical of Worcestershire-style sauces. Finish: a lingering savoury tang rather than sweetness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate steak for a few hours before grilling to let the savoury depth work through\u003c\/li\u003e\n\u003cli\u003eSplash into a bloody mary for a classic savoury kick\u003c\/li\u003e\n\u003cli\u003eUse as a base marinade for beef stir-fry\u003c\/li\u003e\n\u003cli\u003eBrush over burgers before they hit the grill\u003c\/li\u003e\n\u003cli\u003eLeft-field: add a dash to a cheese sauce for extra savoury depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDark reddish-brown, thin and pourable — closer in consistency to a classic Worcestershire than the thicker BBQ sauces in the range. Mixes easily into marinades and drinks alike.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Distilled Vinegar, Molasses, Tamari (water, soybeans, salt, sugar, corn starch), Sugar, Spices, Ground Mustard, Onion Powder, Garlic Powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/818_point-steak-marinade.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 kitchen needs a bottle of this — savoury enough for a steak marinade one night, sharp enough for a bloody mary the next morning. Splash it in early so the flavour has proper time to work through the meat before it hits the grill. Finish the table with \u003ca href=\"\/products\/four-saucemen-the-burger-salt-300g\"\u003eFour Saucemen's Burger Salt\u003c\/a\u003e. For the bloody mary, rim the glass with \u003ca href=\"\/products\/tajin-chilli-lime-seasoning\"\u003eTajín Chilli Lime Seasoning\u003c\/a\u003e first.\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: Worcester Beef Stir-Fry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWeeknight beef, done in 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, cut into thin strips; 3 tbsp Worcestershire Sauce \u0026amp; Steak Marinade; 1 head broccoli, cut into florets; 1 tbsp oil; Steamed rice 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\u003eMarinate the beef for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eStir-fry the beef in a very hot wok for 2 minutes and set aside.\u003c\/li\u003e\n\u003cli\u003eStir-fry the broccoli for 3 minutes, return the beef for 1 minute and serve over rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a traditional Worcestershire-style sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's Croix Valley's savoury, tangy take on the classic style, built to double as a steak marinade.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan it be used in drinks?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's a classic addition to a bloody mary as well as a marinade.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eSteak, burgers, bloody marys and beef stir-fry, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329334826,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-worcestershire-sauce-steak-marinade-355ml-front.png?v=1788141709"},{"product_id":"hickory-brown-sugar-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Hickory Brown Sugar BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, sausages\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHickory smoke and brown sugar in an everyday squeeze\u003c\/h2\u003e\n\u003cp\u003eHickory Brown Sugar pairs real smokiness with brown sugar sweetness, part of the Foundry Series squeeze-bottle line built for regular weeknight barbecue. It's an easy, everyday companion to the brand's flagship glass-bottle range.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: brown sugar sweetness. Middle: hickory smoke builds through the middle. Finish: a warm, lingering smoky close.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze rather than burn\u003c\/li\u003e\n\u003cli\u003eSqueeze over pulled pork straight out of the smoker for extra shine\u003c\/li\u003e\n\u003cli\u003eGlaze sausages in the final few minutes on the grill\u003c\/li\u003e\n\u003cli\u003eWarm slightly before squeezing for an even coat\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoonful through baked beans for a smoky-sweet side\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eRich amber-brown, medium-thick and squeezes easily from the Foundry Series bottle. Warms up glossy and clings well when brushed late over hot meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Brown Sugar, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Sugar, Distilled Vinegar, Salt, Garlic Powder, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/899_savouring-brown-sugar-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;\"\u003eHickory and brown sugar is an honest combination — no tricks required, just smoke and sweetness doing exactly what they're meant to. Brush it in the last twenty minutes so the sugars glaze rather than catch on the ribs. Season the pork first with \u003ca href=\"\/products\/butchers-axe-ranger-red-rub\"\u003eButcher's Axe Ranger Red rub\u003c\/a\u003e for a bolder base. Snag night? Glaze them in the last few minutes and serve with \u003ca href=\"\/products\/tracklements-perfect-ploughmans-pickle-295g\"\u003eTracklements Perfect Ploughman's Pickle\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: Sticky Hickory Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSausage sizzle, upgraded.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; ⅓ cup Hickory Brown Sugar BBQ Sauce; Soft bread rolls.\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, turning often, for 12–15 minutes until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce in the last 3 minutes so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eServe in rolls.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley's everyday squeeze-bottle line, a value-positioned companion to the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs the smoke flavour strong?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's a genuine hickory smoke note balanced against brown sugar sweetness, rather than an overpowering smoke flavour.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePork ribs, pulled pork and sausages, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329367594,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-hickory-brown-sugar-bbq-sauce-foundry-325ml-front.png?v=1788141710"},{"product_id":"private-stock-bbq-sauce-355ml","title":"CROIX VALLEY: Private Stock Barbecue Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, ribs, pulled pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe brand's reserve house barbecue sauce\u003c\/h2\u003e\n\u003cp\u003ePrivate Stock is Croix Valley's reserve-style house barbecue sauce, built for the brisket-and-burnt-ends crowd. It carries the same nine-World-Championship pedigree as the rest of the range, in a bottle positioned as the brand's flagship house pour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: rich tomato and brown sugar sweetness. Middle: a deep, layered BBQ base. Finish: a rounded, savoury close built to stand up to heavy smoke.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto brisket in the last 15–20 minutes so the sugars glaze rather than scorch\u003c\/li\u003e\n\u003cli\u003eWarm the bottle before brushing so it spreads evenly\u003c\/li\u003e\n\u003cli\u003eGlaze pulled pork straight out of the smoker\u003c\/li\u003e\n\u003cli\u003eUse as a finishing dip alongside ribs\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir into mayo for a smoky burger sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany-brown, thick and glossy, similar in body to the range's other glass-bottle sauces. Clings well to a brush and caramelises gently under heat without burning if kept moving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Brown Sugar, Cider Vinegar, Molasses, Tomato Paste, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Sugar, Granulated Garlic, Spices, Salt, Natural Flavor, Celery Seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard, celery (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/819_shhh-private-stock.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;\"\u003eReserve stock deserves reserve treatment, not a rushed brush job five minutes before the brisket comes off. Brush it thin and late so the sugars glaze rather than catch over direct heat. Season the beef first with \u003ca href=\"\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hank's BBQ pepper seasoning\u003c\/a\u003e — it's the sort of bottle worth saving for the good cut. Burgers get the same bottle stirred through mayo, with \u003ca href=\"\/products\/misty-gully-burger-seasoning-150g\"\u003eMisty Gully Burger Seasoning\u003c\/a\u003e on the patties.\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: Reserve Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe best bit of the brisket, made better.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 smoked brisket point, cut into 3cm cubes; ½ cup Private Stock Barbecue Sauce; 2 tbsp brown sugar; 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\u003eToss the cubes in a tray with the sauce, sugar and butter.\u003c\/li\u003e\n\u003cli\u003eCook uncovered in a smoker or covered barbecue at 135°C for 60–90 minutes, stirring once.\u003c\/li\u003e\n\u003cli\u003ePull them when the sauce has set sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat makes Private Stock different from the rest of the range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's positioned as Croix Valley's reserve-style house sauce, in the same glass bottle as the brand's other core sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBrisket, ribs and pulled pork, per the brand's own recommendations.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIn Hudson, Wisconsin, USA, at Croix Valley's production facility.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329400362,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-private-stock-bbq-sauce-355ml-front.png?v=1788141710"},{"product_id":"spicy-bourbon-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Spicy Bourbon BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","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 real bourbon-spiked kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, wings, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA bourbon-spiked BBQ sauce with a real kick\u003c\/h2\u003e\n\u003cp\u003eSpicy Bourbon brings a genuine bourbon-spiked warmth to the Foundry Series squeeze-bottle line, brand-stated as medium heat. It's built for everyday use, sitting alongside Croix Valley's flagship glass-bottle range as the value, regular-squeeze option.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: a sweet BBQ base with a bourbon note. Middle: warm spice builds steadily. Finish: a real, lingering kick that sits rather than fades quickly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze rather than burn\u003c\/li\u003e\n\u003cli\u003eSqueeze over chicken wings straight off the grill\u003c\/li\u003e\n\u003cli\u003eGlaze burgers in the final few minutes of cooking\u003c\/li\u003e\n\u003cli\u003eWarm slightly before squeezing for an even coat\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoonful into baked beans for a bourbon-spiked side\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep amber-brown, medium-thick and squeezes easily from the Foundry Series bottle. Warms up glossy and clings well when brushed late over hot meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Brown Sugar, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Sugar, Distilled Vinegar, Bourbon, Salt, Garlic Powder, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/900_wink-bourbon-pork-belly.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;\"\u003eBourbon and heat don't need dressing up — brush it thin and often in the last twenty minutes so the sugars glaze instead of catching on the ribs. It's a genuine kick, not decoration, so pace yourself through the wings. Season them first with \u003ca href=\"\/products\/smoky-pastures-game-on-seasoning-rub\"\u003eSmoky Pastures' Game On rub\u003c\/a\u003e. Smooth sailing on this batch. Got bourbon fans at the table? \u003ca href=\"\/products\/uncle-mungos-brown-sugar-bourbon-300g\"\u003eUncle Mungos Brown Sugar Bourbon\u003c\/a\u003e on the pork chops keeps the theme running.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bourbon-Glazed Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA weeknight chop with a kick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork chops, about 2.5cm thick; Salt and pepper; ⅓ cup Spicy Bourbon BBQ 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 chops and grill over medium-high heat for 4–5 minutes a side until 63°C inside.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce in the last 2 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is Spicy Bourbon BBQ Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley states it as medium heat — a real bourbon-spiked kick rather than a mild sauce.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley's everyday squeeze-bottle line, a value-positioned companion to the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePork ribs, wings and burgers, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329433130,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-spicy-bourbon-bbq-sauce-foundry-325ml-front.png?v=1788141711"},{"product_id":"bold-n-spicy-bloody-mary-seasoning-355ml","title":"CROIX VALLEY: Bold n Spicy Bloody Mary Seasoning | 355ml (12oz) bottle","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 Spicy — noticeable kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Classic Bloody Marys, micheladas, bloody caesars\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTurn Up The Volume On Your Bloody Mary\u003c\/h2\u003e\n\u003cp\u003eDown in Hudson, Wisconsin, the Croix Valley family didn't set out to reinvent brunch — they just got tired of watery, one-note Bloody Marys standing between them and a good cook-off morning. With nine World BBQ Championship titles between them, this crew knows how to layer heat and umami without losing balance, and that pitmaster instinct is exactly what went into this bottle. Bold n Spicy is built for people who want their Bloody Mary to fight back a little.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: a rush of ripe tomato and cracked black pepper hits first, savoury and thick. Middle: horseradish and a slow-building chilli heat move in, backed by a garlic-and-worcestershire depth that rounds out the savoury profile. Finish: a warm, lingering pepper burn that sits on the back of the tongue and calls for another sip rather than a glass of water.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake well and pour over ice with your vodka (or go virgin) — 3-4 tablespoons per glass is a solid starting ratio, then adjust to taste\u003c\/li\u003e\n\u003cli\u003eUse it as the base for a big-batch Bloody Mary bar at your next brunch or footy morning — let guests build their own from there\u003c\/li\u003e\n\u003cli\u003eSplash into a michelada or bloody caesar for an instant savoury-spicy upgrade over plain tomato or clam juice\u003c\/li\u003e\n\u003cli\u003eLeft-field use: whisk a spoonful into a steak marinade or burger mix — it's basically a seasoned tomato-chilli concentrate and works hard outside the glass\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep brick-red, slightly cloudy liquid with visible flecks of cracked pepper and herbs suspended throughout — give it a firm shake before pouring, as the spices settle toward the base.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Granulated Garlic, Herbs, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/105_shush-grin-secret-sauce.png?v=1\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;\"\u003eThis mix doesn't tiptoe around brunch — real chilli heat, horseradish bite and a proper thick tomato base built to wake you up faster than the coffee will. Keep the fry-up honest by shaking \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt Seasoning\u003c\/a\u003e over your bacon and eggs, so the whole plate matches what's in the glass. Pour it generous and sip slow — that pepper burn builds after the first mouthful, not before. Rim the glass with \u003ca href=\"\/products\/misty-gully-chilli-salt-150g\"\u003eMisty Gully Chilli Salt\u003c\/a\u003e if you want the heat on the outside too.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: The Smuggler's Bloody Mary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBrunch, with a bit of attitude.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 45ml vodka; 150ml tomato juice; 3 tbsp Bold n Spicy Bloody Mary Seasoning; Ice; Lime wedge and celery stick.\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 and seasoning and stir well.\u003c\/li\u003e\n\u003cli\u003eTaste, add more seasoning if you want more kick, and garnish with lime and celery.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow spicy is the Bold n Spicy Bloody Mary Seasoning?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's got a genuine chilli kick — noticeably spicier than a standard Bloody Mary mix, though not eye-wateringly hot. If you're heat-sensitive, start with less than you think and build from there.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDo I still need to add vodka or tomato juice?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eThis is a seasoning mix, not a pre-made cocktail — mix a few tablespoons into tomato juice (and vodka, if you like) rather than drinking it straight.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it suitable for vegetarians or vegans?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley describes it as vegan and gluten free (it declares soy and mustard) — always check the physical label before assuming.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768334970922,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-bold-n-spicy-bloody-mary-seasoning-355ml-front.png?v=1788141850"},{"product_id":"garlic-n-dill-bloody-mary-seasoning-355ml","title":"CROIX VALLEY: Garlic n Dill Bloody Mary Seasoning | 355ml (12oz) bottle","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Classic Bloody Marys, micheladas, brunch cocktails\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSavoury, Herby, Built By Pitmasters\u003c\/h2\u003e\n\u003cp\u003eThe Croix Valley crew out of Hudson, Wisconsin spend most weekends around a smoker, not a cocktail bar — but the same instinct for balanced, layered flavour that's earned this family nine World BBQ Championship titles shows up in every bottle they make. Garlic n Dill leans into the savoury, herbaceous side of a Bloody Mary rather than the heat, built for people who want depth over a burn.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: roasted garlic and fresh tomato lead the way, rounded and mellow. Middle: a wave of dill and cracked pepper brings a pickle-jar brightness that lifts the whole mix. Finish: a soft, savoury close with just a whisper of warmth — clean enough to sip slowly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMix 3-4 tablespoons into chilled tomato juice with vodka and ice for a classic, herb-forward Bloody Mary\u003c\/li\u003e\n\u003cli\u003eUse as the savoury base for a bloody caesar — swap in clamato juice and you're set\u003c\/li\u003e\n\u003cli\u003eBatch it into a jug for brunch service; it holds its flavour well over a few hours in the fridge\u003c\/li\u003e\n\u003cli\u003eLeft-field use: stir into sour cream or Greek yoghurt for an instant garlic-dill dip for chips or veg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA rusty orange-red liquid flecked with visible green dill and garlic pieces — settles between pours, so give it a solid shake before serving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Granulated Dried Dill, Garlic, Herbs, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/070_sauce-label-swap-devious.png?v=1\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;\"\u003eGarlic and dill do the talking here, not chilli — think pickle jar crossed with a ripe tomato patch, savoury enough to sip slowly through a whole brunch. If your table wants a splash of extra warmth on the side, \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon Hot Sauce\u003c\/a\u003e goes nicely over the prawns. Simple drink, done properly — no fuss required. Keep a jar of \u003ca href=\"\/products\/acide-dill-cucumber-chips\"\u003eAcide Dill Cucumber Chips\u003c\/a\u003e handy for garnish — dill on dill.\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 Dill Michelada\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBeer, lime and a savoury hit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 375ml cold lager; 60ml tomato juice; 2 tbsp Garlic n Dill Bloody Mary Seasoning; Juice of ½ lime; Ice and salt for the rim.\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\u003eSalt the rim of a tall glass and fill with ice.\u003c\/li\u003e\n\u003cli\u003eAdd the tomato juice, seasoning and lime juice and stir.\u003c\/li\u003e\n\u003cli\u003eTop slowly with the beer and stir gently.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat does Garlic n Dill Bloody Mary Seasoning taste like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eSavoury and herby rather than spicy — think roasted garlic, fresh dill and tomato, with only a light background warmth.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it in drinks other than a Bloody Mary?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it works well in a bloody caesar, a michelada, or stirred into savoury dips and marinades.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow long does an opened bottle last?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eKeep it refrigerated after opening and use it within a similar timeframe to any tomato-based condiment — check the label for a specific best-by date.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768335003690,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-garlic-n-dill-bloody-mary-seasoning-355ml-front.png?v=1788141851"},{"product_id":"horseradish-bloody-mary-seasoning-355ml","title":"CROIX VALLEY: Horseradish Bloody Mary Seasoning | 355ml (12oz) bottle","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 — horseradish sinus heat, not chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Classic Bloody Marys, bloody caesars, seafood cocktails\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe Bloody Mary That Bites Back (In The Nose, Not The Throat)\u003c\/h2\u003e\n\u003cp\u003eNine World BBQ Championship titles don't happen by accident, and neither does a Bloody Mary mix that actually tastes like something. The Croix Valley family built their name low-and-slow over Wisconsin smokers, and they brought that same patience to this bottle — a proper tomato base loaded with real horseradish bite rather than a splash of chilli sauce standing in for flavour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: ripe tomato and a savoury worcestershire backbone open the mix. Middle: fresh horseradish pushes through hard, that sharp, sinus-clearing heat that sits differently to chilli. Finish: a peppery, slightly tangy close that keeps the horseradish lingering just long enough to remind you it's there.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePour over ice with vodka and a squeeze of lime for a classic, no-nonsense Bloody Mary\u003c\/li\u003e\n\u003cli\u003ePair it with a seafood garnish — oysters, prawns or a pickled bean — the horseradish loves brine\u003c\/li\u003e\n\u003cli\u003eUse less than you think at first; horseradish intensity builds a minute or two after each sip\u003c\/li\u003e\n\u003cli\u003eLeft-field use: brush it onto a rare roast beef sandwich in place of horseradish cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep red-brown liquid with a slightly grainy texture from the horseradish pulp settled through it — cloudy rather than clear, with sediment that redistributes on shaking.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Horseradish Powder, Granulated Garlic, Herbs, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/901_cheers-bloody-mary.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;\"\u003eHorseradish fans, this is the real deal — proper sinus-clearing bite sitting on a thick, savoury tomato base that never lets the horseradish stand alone. Planning a roast for after brunch? \u003ca href=\"\/products\/butchers-axe-beef-injection-500g\"\u003eButchers Axe Beef Injection\u003c\/a\u003e keeps a beef roast juicy right through to Sunday dinner. Pour it, breathe out, pour another. Serve the roast with \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e to keep the horseradish theme going.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Prawn Cocktail Comeback\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe retro starter with a nose-tingling twist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ⅓ cup mayonnaise; 3 tbsp Horseradish Bloody Mary Seasoning; A squeeze of lemon; 500g cooked prawns, chilled; 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\u003eWhisk the mayo, seasoning and lemon together.\u003c\/li\u003e\n\u003cli\u003ePile the prawns on lettuce and spoon the sauce over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs the horseradish flavour strong?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it's a proper, sinus-clearing horseradish bite rather than a subtle background note, so start with a smaller pour if you're not used to it.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it need refrigeration?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eRefrigerate after opening to keep the horseradish and tomato base tasting fresh.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's the best garnish to pair with this one?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eSeafood garnishes like prawns, oysters or a pickled bean work particularly well against the horseradish heat.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768335069226,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-horseradish-bloody-mary-seasoning-355ml-front.png?v=1788141852"},{"product_id":"pepper-bloody-mary-seasoning-355ml","title":"CROIX VALLEY: Pepper Bloody Mary Seasoning | 355ml (12oz) bottle","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 — black pepper heat, warm rather than fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Classic Bloody Marys, steak-night cocktails, micheladas\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eCracked Pepper, Proper Tomato, No Apologies\u003c\/h2\u003e\n\u003cp\u003eCracked black pepper is the kind of ingredient the Croix Valley family understands better than most — it's a cornerstone of the rubs that helped them rack up nine World BBQ Championship titles out of Hudson, Wisconsin. This Bloody Mary seasoning puts that same peppery backbone front and centre, built on a thick, savoury tomato base rather than a thin juice with pepper floating on top.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: coarse cracked pepper and ripe tomato hit together, punchy and full-bodied. Middle: a savoury worcestershire and garlic layer rounds things out, giving the pepper somewhere to sit rather than sting on its own. Finish: a warm, peppery tingle that lingers on the lips rather than the throat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRim your glass with extra cracked pepper for a garnish that matches the mix inside\u003c\/li\u003e\n\u003cli\u003eMix with vodka and a celery stalk for a straightforward, peppery classic Bloody Mary\u003c\/li\u003e\n\u003cli\u003eReduce it slightly on the stove and use as a punchy base for a Bloody Mary soup shooter at a party\u003c\/li\u003e\n\u003cli\u003eLeft-field use: whisk into a peppery steak sauce or use as a marinade base before the grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA rich, deep red liquid dotted with visible coarse black pepper flecks throughout — the pepper settles toward the bottom, so a firm shake brings the whole bottle back to life.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Balsamic Vinegar, Dried Peppers, Granulated Garlic, Herbs, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/903_sniffing-pepper-bloody-mary.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;\"\u003eCracked pepper does the heavy lifting in this one — coarse, warm and proper, not the fine dusty stuff that disappears the second it hits the glass. Sorted the drinks? Get the mains going too, with \u003ca href=\"\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eHardcore Carnivore Burnt Ends Sauce\u003c\/a\u003e standing by for steak night. No plundering required, it's already yours. Bottoms up, mate. Steak on the menu? Season it with \u003ca href=\"\/products\/chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz\"\u003eChud's BBQ SPG\u003c\/a\u003e and let the pepper theme run.\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: Pepper Mary Skirt Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brunch mix, smuggled into dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g skirt steak; 3 tbsp Pepper Bloody Mary Seasoning mixed with ½ cup tomato juice; 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\u003eMarinate the steak for 1–2 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003ePat dry, oil and grill over very high heat for 2–3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice thinly against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow peppery is this Bloody Mary seasoning?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eVery — coarse cracked pepper is the star, giving a warm, punchy heat rather than a sharp chilli burn.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it for cooking, not just drinks?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it doubles well as a peppery marinade base or steak sauce component beyond the glass.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this bottle spicy in the chilli sense?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNot really — the heat here comes from black pepper, which is warmer and more savoury than a chilli-based spice.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768335134762,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-pepper-bloody-mary-seasoning-355ml-front.png?v=1788141852"},{"product_id":"original-bloody-mary-rim-salt-99g","title":"CROIX VALLEY: Original Bloody Mary Rim Salt | 99g (3.5oz) shaker","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 savoury rim salt\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 99g (3.5oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Rimming Bloody Marys, micheladas, savoury cocktails\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe Finishing Touch Most Bloody Marys Skip\u003c\/h2\u003e\n\u003cp\u003eA great Bloody Mary lives and dies by the rim, and the Croix Valley family — nine World BBQ Championship titles deep across the group — know a thing or two about getting the small details right. Original Bloody Mary Rim Salt is a straightforward, savoury seasoned salt blend made to coat a glass properly, so every sip picks up flavour before the drink even hits your lips.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: a clean, coarse salt crunch hits first. Middle: savoury herb and spice notes come through underneath — celery, pepper and a touch of garlic. Finish: a lingering savoury tang that keeps drawing your lips back to the rim between sips.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRun a lime wedge around the rim of a chilled glass, then twist it in a shallow plate of the salt for an even coat\u003c\/li\u003e\n\u003cli\u003eUse sparingly on a michelada glass — it plays just as well with beer as it does vodka\u003c\/li\u003e\n\u003cli\u003eKeep a shaker by the bar cart for any savoury cocktail that could use a proper rim\u003c\/li\u003e\n\u003cli\u003eLeft-field use: sprinkle it over popcorn or roasted potatoes for an easy savoury seasoning outside the glass\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA coarse, sandy-textured pale salt blend flecked with tiny dried herb and spice particles — visibly chunkier than table salt, designed to grip a wet glass rim.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sea Salt, Celery Salt, Pepper, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e celery (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/902_presenting-salted-rim-glass.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 great Bloody Mary lives or dies by the rim, and this coarse savoury salt is built to actually stick to a wet glass instead of sliding off after one sip. Running a full brunch spread? \u003ca href=\"\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell Royal Shine Peach \u0026amp; Pecan BBQ Glaze\u003c\/a\u003e does the same trick for a glazed ham on the side. Wet the rim, twist it through, pour with confidence. It's handy on hot chips too, with \u003ca href=\"\/products\/bbq-mafia-mademan-grill-ketchup\"\u003eBBQ Mafia Made Man Grill Ketchup\u003c\/a\u003e for dipping.\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 Perfect Rim\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt on the outside, not in the drink.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp Original Bloody Mary Rim Salt on a saucer; 1 lime wedge; A tall glass.\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\u003eRun the lime wedge around the outside edge of the glass.\u003c\/li\u003e\n\u003cli\u003eRoll the outside of the rim through the salt, keeping it off the inside.\u003c\/li\u003e\n\u003cli\u003eFill with ice before pouring the drink.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salting only the outside edge stops the rim dissolving into your drink.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow do I use a Bloody Mary rim salt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eWet the rim of your glass with a lime wedge, then twist it in a shallow plate of the salt for an even coat before pouring your drink.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Original Rim Salt spicy?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — this is the classic, savoury version with no chilli heat. For a spicy option, look at the Spicy Bloody Mary Rim Salt instead.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it on drinks other than a Bloody Mary?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eDefinitely — it works on micheladas and other savoury cocktails, and even as a seasoning for popcorn or roasted vegetables.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768335167530,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-original-bloody-mary-rim-salt-99g-front.png?v=1788141853"},{"product_id":"spicy-bloody-mary-rim-salt-99g","title":"CROIX VALLEY: Spicy Bloody Mary Rim Salt | 99g (3.5oz) shaker","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 Spicy — chilli-forward rim salt\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 99g (3.5oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Rimming Bloody Marys, micheladas, margaritas\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eRim It Hot Or Don't Bother\u003c\/h2\u003e\n\u003cp\u003eThe Croix Valley family didn't earn nine World BBQ Championship titles by playing it safe with heat, and that same approach carries through to this rim salt. Spicy Bloody Mary Rim Salt takes the classic seasoned salt blend from their Hudson, Wisconsin kitchen and works chilli through it, so the first thing you taste is warmth, not just salt.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: coarse salt and a sharp chilli kick land together right away. Middle: savoury celery and garlic notes settle underneath, keeping the heat from feeling one-dimensional. Finish: a slow chilli burn that builds across a few sips rather than hitting all at once.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWet the rim with lime juice and roll it through a plate of the salt for an even, spicy edge on every sip\u003c\/li\u003e\n\u003cli\u003eUse it to rim a margarita glass for a savoury-spicy twist on the usual plain salt rim\u003c\/li\u003e\n\u003cli\u003eGo light the first time — the chilli builds more than you'd expect from a rim salt\u003c\/li\u003e\n\u003cli\u003eLeft-field use: dust it over corn on the cob or fresh mango for an instant sweet-heat snack\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA coarse pale salt blend streaked with visible flecks of dried red chilli and herbs — noticeably rustic and uneven in colour, exactly as a hand-mixed blend should look.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sea Salt, Celery Salt, Pepper, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e celery (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/904_fanning-spicy-bloody-mary.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;\"\u003eIf your Bloody Mary rim needs more than plain salt, this is the one — real chilli mixed right through, not just dusted on top for looks. Running a spicy brunch spread? \u003ca href=\"\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeno BBQ Sauce\u003c\/a\u003e over pulled pork sliders matches the heat in the glass. Go easy the first time; the burn creeps up more than you'd expect. For a margarita round, rim the glasses and splash \u003ca href=\"\/products\/heavenly-hell-dia-de-los-muertos-habanero-margarita-hot-sauce-150ml\"\u003eHeavenly Hell Día de los Muertos Habanero Margarita\u003c\/a\u003e into the shaker for the brave.\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-Rimmed Margarita\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt, lime and a slow-burn rim.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Spicy Bloody Mary Rim Salt; 45ml tequila; 30ml lime juice; 20ml orange liqueur; Ice.\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\u003eWet the outside of the rim with lime and roll it through the rim salt.\u003c\/li\u003e\n\u003cli\u003eShake the tequila, lime and liqueur with ice for 10 seconds.\u003c\/li\u003e\n\u003cli\u003eStrain over fresh ice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is the Spicy Bloody Mary Rim Salt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's got a genuine chilli kick that builds over a few sips — noticeably spicier than a standard salt rim, but not extreme.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWill it work on a margarita glass?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — the savoury-spicy blend gives a nice twist on a traditional margarita salt rim.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs there a milder option in the range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — the Original Bloody Mary Rim Salt has the same savoury base without the chilli heat.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768335233066,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-spicy-bloody-mary-rim-salt-99g-front.png?v=1788141853"},{"product_id":"apricot-chipotle-bbq-wing-sauce-355ml","title":"CROIX VALLEY: Apricot Chipotle BBQ \u0026 Wing Sauce | 355ml (12oz) bottle","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 — sweet apricot upfront with a building, smoky chipotle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, wing dip, grilled chicken thighs, pork belly bites\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet First, Smoke Second\u003c\/h2\u003e\n\u003cp\u003eCroix Valley started at kitchen tables in Hudson, Wisconsin, where a competition family kept tweaking sauces between championship cook-offs — nine world titles and counting between them. This one grew out of a simple idea: real apricot sweetness needs a real chipotle backbone to keep it honest. It's built to glaze wings without turning them into candy, and to hold its own on the smoker as well as it does on the stovetop.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: ripe apricot and a touch of brown sugar, jammy rather than sticky-sweet. Middle: the chipotle arrives in waves — smoky, a little earthy, not shy about it. Finish: a lingering warmth that sits at the back of the throat rather than the front, with a faint vinegar tang pulling everything back into balance.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cooked wings straight in the bottle-warm sauce, or brush it on in the last 5 minutes of grilling so the sugars caramelise instead of scorching.\u003c\/li\u003e\n\u003cli\u003eOven method: bake wings at 200°C for 35-40 minutes, then toss and return for 5 minutes to set the glaze.\u003c\/li\u003e\n\u003cli\u003eAir-fryer method: 20 minutes at 190°C, shaking the basket halfway, then toss in sauce and give it 2 more minutes to tack up.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: whisk a spoonful into mayo for an apricot-chipotle aioli that turns a plain chicken sandwich into something worth queuing for.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep burnt-orange sauce, thick enough to cling to a spoon without pooling. Small flecks of chipotle are visible when held to the light, and it pours slowly with a glossy, jam-like sheen.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Apricots, Apple Juice, Cider Vinegar, Bell Peppers, Jalapeño Peppers, Xanthan Gum, Chipotle Morita Chile Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/841_chefs-kiss-apricot-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;\"\u003eSweet apricot leads the charge here, then chipotle sneaks in behind it with a proper smoky punch that lingers longer than you'd expect from something this fruity. Brush it on in the last five minutes of grilling so the sugars caramelise instead of catching bitter. For a proper double-glaze finish, follow up ribs with \u003ca href=\"\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes BBQ Mango Habanero Rib Glaze\u003c\/a\u003e. Dust the wings first with \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e so the glaze has something to grip.\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: Apricot Chipotle Pork Belly Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet first, smoke second, gone third.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork belly, skin off, cut into 3cm cubes; Salt and pepper; ½ cup Apricot Chipotle BBQ \u0026amp; Wing 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 cubes and cook indirect at 135°C for 2½–3 hours until tender.\u003c\/li\u003e\n\u003cli\u003eToss in the sauce and cook 15 more minutes to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is the Apricot Chipotle BBQ \u0026amp; Wing Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's a medium heat — sweet apricot leads, with a smoky chipotle warmth that builds gradually rather than hitting all at once. It's approachable for most palates but still has real presence.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use this on more than wings?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it works well as a glaze on grilled chicken thighs, pork ribs, or pork belly, and can be brushed onto vegetables like sweet potato or corn for a smoky-sweet finish.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this sauce gluten-free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley describes it as vegan and gluten free — please check the physical label for allergen and dietary information before purchase.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768335265834,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-apricot-chipotle-bbq-wing-sauce-355ml-front.png?v=1788141854"},{"product_id":"garlic-buffalo-bbq-wing-sauce-355ml","title":"CROIX VALLEY: Garlic Buffalo BBQ \u0026 Wing Sauce | 355ml (12oz) bottle","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 — classic cayenne buffalo heat, sharpened with real garlic\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, cauliflower wings, celery and blue cheese platters, grilled chicken tenders\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuffalo, Sharpened\u003c\/h2\u003e\n\u003cp\u003eThe Croix Valley family didn't set out to reinvent buffalo sauce — they set out to fix what bugged them about it. Most bottled versions taste like straight cayenne and vinegar with nothing behind them. This one leans on real garlic to give the heat somewhere to land, built the same way they've built every sauce that's carried their name to nine World BBQ Championship titles: tested on actual wings, not just on paper.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: butter and vinegar, sharp and familiar. Middle: roasted garlic pushes through, rounding the cayenne heat out instead of just piling more on top. Finish: a clean, peppery burn that builds over a few wings rather than hitting all at once — the kind of heat you can actually finish a plate through.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot fried or baked wings straight in the bottle for the classic diner-style coating.\u003c\/li\u003e\n\u003cli\u003eOven method: 200°C for 35-40 minutes, toss in sauce, then back in for 5 minutes to set.\u003c\/li\u003e\n\u003cli\u003eGrill method: cook wings over indirect heat until done, then finish over direct heat with a sauce baste for char and stickiness.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: stir a spoonful through softened butter and melt it over corn on the cob.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA bright burnt-orange sauce with visible flecks of garlic suspended through it, thinner than a glaze but thick enough to coat a wing in one dunk without running straight off.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Barrel Aged Cayenne Peppers, Distilled Vinegar, Garlic, Granulated Garlic, Salt, Soy Protein, Natural Flavor, Xanthan Gum, Citric Acid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/127_cheeky-dunking-wing-sauce.png?v=1\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;\"\u003eBuffalo purists reckon real wing sauce only needs butter and hot sauce — this one throws real roasted garlic in too and dares you to argue. Toss it with melted butter for the classic diner-style glaze, or go dry if you like it sharper. Chasing extra crunch first? Dust wings with \u003ca href=\"\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno Salt\u003c\/a\u003e before you sauce them. Fire up the tray, legend. Serve with celery sticks and \u003ca href=\"\/products\/meat-mitch-white-sauce-whomp-creamy-alabama-style-white-bbq-sauce-621ml\"\u003eMeat Mitch White Sauce WHOMP!\u003c\/a\u003e for dipping.\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: Diner-Style Buffalo Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eButter and garlic, the way the diner does 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; 1 tsp salt; ½ cup Garlic Buffalo BBQ \u0026amp; Wing Sauce; 40g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings dry and toss with salt.\u003c\/li\u003e\n\u003cli\u003eCook at 220°C for 40–45 minutes, turning once, until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eWarm the sauce and butter together and toss the wings through it.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Garlic Buffalo hotter than a standard buffalo sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt sits at a medium-hot level, similar to a classic buffalo sauce, with real garlic added to round out the vinegar and cayenne rather than to increase the heat.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes this need butter added, like traditional buffalo wing sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's ready to use straight from the bottle, but you can stir in melted butter if you want the richer, classic diner-style buffalo coating.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's the best way to get an even coat on wings?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eToss cooked wings in a bowl with the sauce rather than brushing it on — this gets an even, clingy coat across every wing.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768338673706,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-garlic-buffalo-bbq-wing-sauce-355ml-front.png?v=1788141973"},{"product_id":"pineapple-habanero-bbq-wing-sauce-355ml","title":"CROIX VALLEY: Pineapple Habanero BBQ \u0026 Wing Sauce | 355ml (12oz) bottle","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 — genuine habanero heat behind a tropical sweet front, builds fast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, grilled shrimp skewers, fish tacos, pork skewers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTropical Sweet, Real Heat\u003c\/h2\u003e\n\u003cp\u003eCroix Valley's competition roots are all barbecue and Midwest smoke, but this sauce was built for the pitmasters on their team who kept asking for something with actual tropical bite. Real pineapple carries the sweetness; real habanero carries the heat — nothing here is standing in for the other. It's the sauce for anyone at the table who thinks 'mild' wings are a wasted opportunity.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: bright pineapple, juicy and a little tart. Middle: the habanero shows up fast, floral and fruity before the burn kicks in properly. Finish: a genuine, lingering heat that sits on the lips and builds over the next few bites — this is not a sauce for the heat-shy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cooked wings in sauce straight from the bottle and let them sit two minutes before serving so the glaze tacks up.\u003c\/li\u003e\n\u003cli\u003eOven method: bake at 200°C for 35-40 minutes, toss in sauce, then return for a final 5 minutes to set.\u003c\/li\u003e\n\u003cli\u003eGrill method: cook over medium heat until charred at the edges, then baste with sauce in the final two minutes only — it burns fast on direct heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: reduce a cup of sauce in a small pot until syrupy and drizzle it over grilled pineapple for dessert with a serious kick.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid golden-orange sauce flecked with tiny habanero and pineapple fibre, thick enough to hang off a spoon and glossy under light.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Apple Juice, Sugar, Pineapple, Cider Vinegar, Bell Peppers, Habanero Peppers, Jalapeño Peppers, Xanthan Gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/842_fanning-pineapple-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;\"\u003eThis one's proper contraband for anyone who reckons tropical sauces can't bring real heat — the habanero isn't decoration, it means business behind that pineapple sweetness. Season wings first with a milder base like \u003ca href=\"\/products\/butchers-axe-ranger-red-rub\"\u003eButchers Axe Ranger Red Rub\u003c\/a\u003e, then glaze once they're cooked so the sugars don't torch on the grill. Prawn skewers love it too, finished with a pinch of \u003ca href=\"\/products\/proud-phoenix-co-crunchy-chilli-lime-salt-150g\"\u003eProud Phoenix Crunchy Chilli Lime Salt\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pineapple Habanero Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTropical heat, wrapped up.\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 tbsp oil; Salt; 3 tbsp Pineapple Habanero BBQ \u0026amp; Wing Sauce; 8 small tortillas and 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\u003eOil and salt the fish, then grill 3–4 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce.\u003c\/li\u003e\n\u003cli\u003eFlake into warm tortillas with cabbage.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow spicy is the Pineapple Habanero sauce, really?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's genuinely hot — real habanero, not a token amount. The pineapple sweetness comes first, but the heat builds fast behind it, so it's best for those who enjoy a proper kick.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I tone the heat down?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — mix it with a milder sauce or extra pineapple, or use it sparingly as a finishing glaze rather than a full toss to reduce the intensity.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it work on seafood as well as chicken?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt does — the tropical sweetness and heat combination suits grilled shrimp, fish tacos, and pork skewers as well as it suits wings.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768338739242,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-pineapple-habanero-bbq-wing-sauce-355ml-front.png?v=1788141974"},{"product_id":"garlic-ginger-teriyaki-wing-bbq-booster-198g","title":"CROIX VALLEY: Garlic Ginger Teriyaki Wing \u0026 BBQ Booster | 198g (7oz) shaker","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, aromatic garlic and ginger with no chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 198g (7oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, stir-fried chicken, grilled salmon, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eDry Seasoning, Big Flavour\u003c\/h2\u003e\n\u003cp\u003eNot every Croix Valley product started life as a competition sauce — some of them started as the family looking for a faster way to get big flavour onto wings without reaching for a bottle. This booster is built for exactly that: a dry shake-on seasoning that carries real garlic and ginger character, made by the same Hudson, Wisconsin crew whose sauces have carried nine World BBQ Championship titles.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sharp garlic and warm ginger hit together, savoury rather than sweet. Middle: a soy-leaning teriyaki backbone rounds things out with a touch of umami depth. Finish: dry and clean, with no heat and no lingering sweetness — built to be a base flavour, not the whole show.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cooked wings in a splash of oil first, then shake the booster on generously so it clings evenly.\u003c\/li\u003e\n\u003cli\u003eOven method: coat wings in oil and booster before baking at 200°C for 35-40 minutes, tossing again halfway through.\u003c\/li\u003e\n\u003cli\u003eAir-fryer method: 20 minutes at 190°C, tossing with a fresh dusting of booster after the first 10 minutes for a stronger crust.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: mix it into softened butter and melt over steamed rice or grilled corn for an instant teriyaki edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, sandy-brown seasoning with visible flecks of dried garlic and ginger throughout, dry and free-flowing rather than clumped.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Tamari (soybeans, salt, sugar, maltodextrin), Salt, Granulated Garlic, Cornstarch, Ground Ginger, Spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/906_sprinkling-teriyaki-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;\"\u003eThis one's a dry booster, so it clings to whatever fat and moisture is already on the wing — toss them in a splash of oil first, then shake it on generously. The garlic and ginger lean savoury rather than sweet, with just enough soy-style depth to taste like something more than a spice jar. For a glazed finish after the shake, follow up with \u003ca href=\"\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e. On grilled salmon, finish the fillets with a light drizzle of \u003ca href=\"\/products\/chamcham-honey-pepper-ganjang-all-purpose-korean-soy-glaze-265g\"\u003eChamCham Honey Pepper Ganjang\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: Teriyaki-Shake Salmon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWing seasoning, off duty.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 salmon fillets, skin on; 1 tbsp oil; 2 tsp Garlic Ginger Teriyaki Wing \u0026amp; BBQ Booster; Rice and greens 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\u003eOil the salmon and shake the booster over the flesh.\u003c\/li\u003e\n\u003cli\u003eCook skin-side down over medium-high heat for 4 minutes, then flip for 2–3 minutes.\u003c\/li\u003e\n\u003cli\u003eServe over rice with greens.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a sauce or a dry seasoning?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's a dry, shake-on seasoning booster, not a sauce — it's designed to be tossed onto wings with a little oil rather than poured or brushed on.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it have any heat?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — it's a savoury garlic, ginger, and teriyaki-style blend with no chilli heat, built for flavour rather than fire.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it for anything besides wings?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it works well on stir-fried chicken, grilled salmon, or roasted vegetables, wherever a savoury garlic-ginger note would suit.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768338772010,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-garlic-ginger-teriyaki-wing-bbq-booster-198g-front.png?v=1788141975"},{"product_id":"hickory-barbecue-wing-bbq-booster-198g","title":"CROIX VALLEY: Hickory BBQ Wing \u0026 BBQ Booster | 198g (7oz) shaker","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 and savoury with no chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 198g (7oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, pulled pork, burgers, roast potatoes\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSmoke Without the Smoker\u003c\/h2\u003e\n\u003cp\u003eCroix Valley's family has spent enough hours standing over actual smokers at world championship cook-offs to know what real hickory smoke tastes like — and that's exactly what they aimed to bottle into a shaker. This booster is for the nights when the smoker isn't fired up but the craving for that flavour still is.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: dry, savoury hickory smoke, upfront and unmistakable. Middle: a light sweetness from brown sugar keeps it from tasting one-note. Finish: clean and smoky with a faint char note, no heat and no aftertaste that lingers past the next bite.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat wings in a light layer of oil, then shake the booster on before cooking so it doesn't just sit on the surface.\u003c\/li\u003e\n\u003cli\u003eOven method: bake at 200°C for 35-40 minutes, then hit them with a second light dusting straight out of the oven.\u003c\/li\u003e\n\u003cli\u003eGrill method: apply before grilling and again halfway through cooking for a deeper, layered smoke flavour.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: stir a spoonful into sour cream for a smoky dip that outperforms most shop-bought ranch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rustic, medium-brown seasoning with a coarser texture than a fine rub, visibly speckled with darker smoked particles.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Granulated Garlic, Spices, Corn Starch, Ground Mustard, Natural Flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/843_sprinkling-hickory-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;\"\u003eNo heat, no drama — this is wings that taste like they spent longer over the coals than they actually did. Rub it on before the smoker or grill goes on, not after, so the smoke has something to grab onto. Chasing a sweeter finish too? Glaze with \u003ca href=\"\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy BBQ Glaze\u003c\/a\u003e in the last few minutes — campfire flavour smuggled straight into a shaker. Roast potatoes take the same shake, with \u003ca href=\"\/products\/republic-smokey-bbq-sauce-all-purpose-bbq-sauce-500ml\"\u003eRepublic Smokey BBQ Sauce\u003c\/a\u003e for dipping.\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: Oven-Smoky Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCampfire flavour on a weeknight.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 chicken drumsticks; 1 tbsp oil; 2 tbsp Hickory Barbecue Wing \u0026amp; BBQ Booster.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the drumsticks in oil and the booster.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 40–45 minutes, turning once, until 75°C inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes this booster have any heat?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — it's a smoky, savoury hickory seasoning with no chilli heat, built for flavour rather than spice.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow do I get the smokiest result?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eApply it before cooking so it has time to bind to the surface, and consider a second light dusting straight after cooking for a stronger smoke hit.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it good on anything other than wings?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it's a solid all-rounder on pulled pork, burgers, and roast potatoes wherever you want a hickory-smoke flavour without firing up a smoker.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768338837546,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-hickory-barbecue-wing-bbq-booster-198g-front.png?v=1788141976"},{"product_id":"mango-habanero-wing-bbq-booster-198g","title":"CROIX VALLEY: Mango Habanero Wing \u0026 BBQ Booster | 198g (7oz) shaker","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 — real habanero heat in dry form, sweetened by mango\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 198g (7oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, grilled shrimp, roasted sweet potato, popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet Heat, Shaken On\u003c\/h2\u003e\n\u003cp\u003eCroix Valley built this booster for cooks who love the mango habanero flavour combination but don't always want a sticky glaze — sometimes a dry, even coat is what the wing actually needs. It's made with the same attention to real fruit and real chilli character that runs through every product to come out of the family's Hudson, Wisconsin kitchen.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: dried mango sweetness, fruity and bright. Middle: habanero heat builds in fast behind it, more assertive than most dry boosters dare to go. Finish: a warm, lingering burn with the mango sweetness still humming underneath it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in a little oil, then shake the booster on heavily — dry heat needs a firmer hand than sauce does.\u003c\/li\u003e\n\u003cli\u003eOven method: bake at 200°C for 35-40 minutes, tossing with a fresh dusting halfway through for maximum coverage.\u003c\/li\u003e\n\u003cli\u003eAir-fryer method: 20 minutes at 190°C, shaking the basket at the 10-minute mark and re-dusting before the final stretch.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: shake it over popcorn or roasted nuts for a sweet-heat snack that disappears fast at any gathering.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale golden-orange seasoning with visible dried mango and chilli flecks, slightly coarser than a fine dust.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Mango, Salt, Cornstarch, Spices, Habanero Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and no MSG (brand-stated) — 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\/907_high-mango-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;\"\u003eThis is dessert with a temper — mango sweetness first, then the habanero turns up uninvited and takes over the whole room. Shake it on generously, because dry heat needs a heavier hand than sauce ever does. Double down on the fruit-and-fire combo by finishing wings with \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e once they're off the grill. Sweet potato wedges take a shake too, with \u003ca href=\"\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e for dipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mango Heat Popcorn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMovie night with a temper.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup popping corn; 2 tbsp oil; 30g butter, melted; 2 tsp Mango Habanero Wing \u0026amp; BBQ Booster.\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\u003ePop the corn in the oil in a covered pot over medium-high heat, shaking often.\u003c\/li\u003e\n\u003cli\u003ePour over the butter, then shake in the booster while it's warm.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is the Mango Habanero booster?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt carries real habanero heat — medium-hot and noticeably spicier than most dry wing seasonings — balanced by a genuine dried mango sweetness upfront.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDo I need oil to make it stick?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — toss wings in a little oil first so the seasoning clings evenly rather than falling straight off.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it on anything besides wings?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt works well on grilled shrimp, roasted sweet potato, or even shaken over popcorn for a sweet-heat snack.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768338870314,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-mango-habanero-wing-bbq-booster-198g-front.png?v=1788141977"},{"product_id":"parmesan-garlic-wing-bbq-booster-198g","title":"CROIX VALLEY: Parmesan Garlic Wing \u0026 BBQ Booster | 198g (7oz) shaker","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, cheesy garlic flavour with no chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 198g (7oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG (brand-stated). Not vegan — the label lists Parmesan cheese (milk). Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, garlic bread, roast potatoes, popcorn, pasta\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGarlic Bread Meets Wing Night\u003c\/h2\u003e\n\u003cp\u003eEvery barbecue family has a savoury, cheesy seasoning they reach for when heat isn't the point — for Croix Valley, this is it. Built in Hudson, Wisconsin by a family with nine World BBQ Championship titles between them, it leans hard into real parmesan and garlic character rather than chasing chilli, and it's just as at home on a side dish as it is on a wing.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sharp, roasted garlic hits first. Middle: savoury parmesan rounds it out with a genuine cheesy depth, not just a dusty aftertaste. Finish: clean and buttery-savoury, with no heat to speak of and no sweetness competing for attention.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot wings straight from the fryer or oven in the booster so it melts slightly into the skin instead of sitting on top.\u003c\/li\u003e\n\u003cli\u003eOven method: bake at 200°C for 35-40 minutes, then shake generously the moment they come out while they're still hot.\u003c\/li\u003e\n\u003cli\u003eGrill method: grill wings until done, then toss immediately in a bowl with the booster for a garlic-parmesan crust.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: shake it over hot buttered popcorn or fresh chips for an instant garlic-parmesan upgrade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, textured seasoning blend with visible flecks of dried garlic and parmesan throughout, fine but not powdery.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Granulated Garlic, Parmesan Cheese (cultured milk, salt, enzymes), Ground Mustard, Spices, Granulated Onion, Herbs, Sugar (the label notes this adds a trivial amount of sugar).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e milk, mustard (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG (brand-stated). Not vegan — the label lists Parmesan cheese (milk). 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\/844_bite-parmesan-wing.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eNo heat here, just savoury cheat-code flavour — think garlic bread crossed with a proper wing joint. Toss it onto hot wings straight from the fryer or oven so it melts in rather than sitting on top like dust. For extra juiciness before the shake goes on, brine chicken first with \u003ca href=\"\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eMeat Church T-Bird's Chicken Injection\u003c\/a\u003e. Shake first, ask questions later. Pasta night? Toss it through with butter and a spoon of \u003ca href=\"\/products\/foo-chilli-company-ma-foo-chilli-oil-220ml\"\u003eFoo Chilli Company Ma Foo Chilli Oil\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: Parmesan Garlic Wing Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGarlic bread, in wing form.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings; 1 tbsp oil; 2 tbsp Parmesan Garlic Wing \u0026amp; BBQ Booster.\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 wings in oil and cook at 220°C for 40–45 minutes, turning once, until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToss with the booster straight away while they're hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The heat of the wings melts the seasoning on rather than leaving it dusty.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes the Parmesan Garlic booster have any heat?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo — it's a savoury, cheesy garlic seasoning with no chilli heat at all, built for flavour rather than spice.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhen's the best time to apply it — before or after cooking?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBoth work, but for the best result toss it onto hot wings straight from the fryer or oven so it melts slightly into the skin rather than sitting on top.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I use it on things other than wings?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes — it's great on garlic bread, roast potatoes, popcorn, or pasta wherever a savoury parmesan-garlic hit would work.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768338935850,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-parmesan-garlic-wing-bbq-booster-198g-front.png?v=1788141978"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/croix-valley-brand-logo.png?v=1788208520","url":"https:\/\/www.therubhub.com.au\/collections\/croix-valley.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}