{"title":"New Zealand","description":"\u003cp\u003e\u003cstrong\u003eEvery brand on this shelf is a New Zealand brand\u003c\/strong\u003e — Kiwi pitmasters who cut their teeth on the comp circuit and built their own rubs because nothing on the shelf was good enough for their brisket.\u003c\/p\u003e\n\u003cp\u003eFour Saucemen come out of Auckland: \u003ca href=\"\/products\/the-four-saucemen-the-white-rub-all-purpose-bbq-rub-300g\"\u003eThe White Rub\u003c\/a\u003e is the garlic-and-pepper all-rounder, \u003ca href=\"\/products\/four-saucemen-manuka-hot-honey-rub-300g\"\u003eManuka Hot Honey Rub\u003c\/a\u003e brings a proper Kiwi sweet heat, and \u003ca href=\"\/products\/four-saucemen-pohutukawa-smoked-peppercorns-70g\"\u003ePohutukawa Smoked Peppercorns\u003c\/a\u003e are smoked over native wood. Two-time NZ National Champions Rum and Que bring \u003ca href=\"\/products\/rum-and-que-bull-dust\"\u003eBull Dust\u003c\/a\u003e, the \u003ca href=\"\/products\/rum-and-que-blackout\"\u003eBlackout Beef Rub\u003c\/a\u003e and the cult \u003ca href=\"\/products\/rum-and-que-umami-garlic\"\u003eUmami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eStef the Maori's seasonings are designed in the Far North and made here in Australia — \u003ca href=\"\/products\/stef-the-maori-deep-bush-savoury-with-horopito-seasoning-rub\"\u003eDeep Bush\u003c\/a\u003e carries horopito, a native bush pepper that only grows in Aotearoa, and \u003ca href=\"\/products\/stef-the-maori-rub-one-out-all-purpose-seasoning-rub\"\u003eRub One Out\u003c\/a\u003e is the everyday shaker. For the cheese board, Tamco's \u003ca href=\"\/products\/tamco-premium-tamarillo-relish-relish-330g\"\u003eTamarillo Relish\u003c\/a\u003e is made from one of NZ's rarest fruits.\u003c\/p\u003e\n\u003cp\u003eExpect the flavours that make the Kiwi pantry different — manuka honey, native pohutukawa smoke, umami-heavy black garlic and beer rubs built for the backyard — plus comp-tested rubs for brisket and ribs, glazes, buffalo sauce and even gravy mixes for the Sunday roast.\u003c\/p\u003e\n\u003cp\u003eLamb, beef, chook and seafood all get a look-in. Kiwi barbecue, straight across the ditch.\u003c\/p\u003e\u003cp\u003eExplore more: \u003ca href=\"\/collections\/four-saucemen\"\u003eFour Saucemen\u003c\/a\u003e, \u003ca href=\"\/collections\/rum-and-que\"\u003eRum and Que\u003c\/a\u003e and \u003ca href=\"\/collections\/stef-the-maori\"\u003eStef the Maori\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"rum-and-que-bull-dust","title":"RUM AND QUE: Bull Dust All Purpose Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, salt, sugar, dehydrated garlic — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — steak, brisket, beef ribs — plus everyday pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-purpose shaker that leans beef\u003c\/h2\u003e\n\u003cp\u003eBull Dust is Rum and Que's do-everything rub — a garlicky, savoury workhorse that earns a permanent spot within arm's reach of the grill. It's an honest all-rounder that happens to make beef sing, built by a crew who cut their teeth on the competition circuit. One shaker, every cook.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic leads — big, roasted and savoury — over a lightly sweet, salted base with a warm hum of background spice. There's no chilli burn here, just a deep, moreish savouriness that makes beef taste more like beef. It finishes clean and craveable, never harsh.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole scotch fillet or rump generously a few hours ahead and let it sit uncovered in the fridge so the bark sets before it hits the grill.\u003c\/li\u003e\n\u003cli\u003eWork it hard into beef short ribs or a brisket and smoke low and slow for a dark, garlicky, savoury bark.\u003c\/li\u003e\n\u003cli\u003eShake it over chicken thighs or pork chops before a hot sear — it's a genuine all-rounder, not just a beef rub.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, pumpkin or cauliflower with a glug of oil for a properly moreish side.\u003c\/li\u003e\n\u003cli\u003eHit burger patties or snags on the flattop right before they go down for instant weeknight flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, medium-coarse rub in a warm red-brown, flecked with garlic and spice. It clings well to oiled meat and builds a genuine bark over a low cook, shaking cleanly from the 200g shaker with no clumping.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugar, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/564_thumbs-up-snags-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe one shaker I'd never sail without — Bull Dust makes everything taste like you meant it. Dust it on beef a few hours ahead, smoke low, then run the cook through \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e for a dark, glossy finish and a stripe of \u003ca href=\"\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard\u003c\/a\u003e to cut the richness. Salt the meat the night before and that bark sets up a treat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Bull Dust Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig bones, bigger bark, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3–4 bones); 3 tbsp Bull Dust; 1 tbsp olive oil; 1 cup beef stock in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, wipe the ribs with oil, coat them heavily in Bull Dust and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours, then spritz with stock every hour.\u003c\/li\u003e\n\u003cli\u003eKeep going until a probe slides in like butter, around 95°C internal (6–8 hours all up).\u003c\/li\u003e\n\u003cli\u003eWrap loosely and rest for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the salt and garlic dry onto the surface, so the bark sets dark instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017486890,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-bull-dust-all-purpose-rub-200g-front-v2.png?v=1788042276"},{"product_id":"rum-and-que-soft-coq","title":"RUM AND QUE: Soft Coq Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — a gentle, savoury kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, fish \u0026amp; seafood\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe white-meat whisperer\u003c\/h2\u003e\n\u003cp\u003eSoft Coq is Rum and Que's go-to for the gentler proteins — a garlicky, thyme-laced rub that flatters chicken, pork and seafood without ever bullying them. It's the shaker you reach for when you want flavour with finesse, from a Kiwi crew who earned their stripes on the competition circuit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRoasted garlic up front, a green lift of thyme through the middle, and a clean, savoury-sweet finish. It seasons rather than dominates, letting good chicken and fish taste like themselves — only better.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it under and over the skin of a whole chicken and roast until the skin crackles and the garlic turns golden.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings before a hot grill for a fast, herby midweek win.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a loin an hour ahead so the thyme and garlic settle in.\u003c\/li\u003e\n\u003cli\u003eSprinkle over firm white fish or prawns just before they hit the pan — it loves seafood.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips or roast wedges for a garlicky side nobody expects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, pale-gold rub flecked with green thyme and garlic. Fine enough to coat evenly, it clings to oiled skin and crisps beautifully rather than burning.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\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\/584_shhh-whole-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;\"\u003eDon't let the name fool you — there's nothing soft about what this does to a chook. Season the bird, grill it over coals, then set it off with a swipe of \u003ca href=\"\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBig Paulie Alabama White\u003c\/a\u003e and a few drops of \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon\u003c\/a\u003e for a fresh, fruity heat. Pat the skin dry before it goes on and you'll get proper crackle.\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 Thyme Crackle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGentle on flavour, ruthless on the skin.\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 Soft Coq; 1 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the chicken bone dry, then rub Soft Coq under and over the skin and pop the lemon in the cavity.\u003c\/li\u003e\n\u003cli\u003eRest it uncovered in the fridge for 2 hours to dry the skin further.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 60–75 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\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry skin plus high heat equals crackle; the thyme and garlic toast golden on top.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017585194,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-soft-coq-rub-200g-front-v2.png?v=1788042282"},{"product_id":"rum-and-que-rib-rocker","title":"RUM AND QUE: Rib Rocker Pork Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — sweet and savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (onion flavours). Ingredients: sugar, spices, salt, garlic, onion flavours (milk), molasses powder — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, pulled pork \u0026amp; chops\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the rib rack\u003c\/h2\u003e\n\u003cp\u003eRib Rocker is Rum and Que's pork specialist — a sweet, molasses-backed rub that lacquers up into a sticky, mahogany bark on low-and-slow pork. It's the one the competition crew reach for when ribs are on the line, and it earns its name every time.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown-sugar sweetness and molasses lead, with savoury garlic and warm spice underneath. As it cooks it caramelises into that deep, sticky pork-rib flavour — sweet, rounded and moreish, with no chilli heat to speak of.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a rack of pork ribs generously, wrap and smoke low and slow, then unwrap to set a sticky, sweet bark.\u003c\/li\u003e\n\u003cli\u003eRub it hard into a pork shoulder the night before for pulled pork with a molasses-dark crust.\u003c\/li\u003e\n\u003cli\u003eDust pork chops or belly before grilling so the sugars caramelise on the edges.\u003c\/li\u003e\n\u003cli\u003eUse it on chicken thighs when you want a sweeter, stickier finish than a savoury rub gives.\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast pumpkin wedges for a sweet-savoury side. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA slightly coarse, red-brown rub you can smell the molasses in. The sugar content means it caramelises fast — keep the heat gentle and let it build colour rather than scorch.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, spices, salt, garlic, onion flavours (milk), molasses powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (via the onion flavours). May contain further allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/710_holding-high-pork-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;\"\u003eThis is the rub I'd trade my last coin for come rib day. Rub the rack, smoke it slow, then mop on \u003ca href=\"\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Glaze\u003c\/a\u003e in the last stretch and finish with a lick of \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach\u003c\/a\u003e to cut the sweetness. Don't wrap too early — let the bark set 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: Molasses Mahogany Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky enough to need a getaway driver.\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 Rib Rocker; 2 tbsp yellow mustard; ½ cup apple juice; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePull the membrane off the back, smear on the mustard and coat with Rib Rocker. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 3 hours until the colour is deep red-brown.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the apple juice and butter and cook 2 more hours.\u003c\/li\u003e\n\u003cli\u003eUnwrap and give it 30–45 minutes to set a sticky bark, until the rack bends and cracks when lifted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the heat gentle lets the molasses sugars caramelise rather than scorch.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017617962,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-rib-rocker-pork-rub-200g-front-v2.png?v=1788042281"},{"product_id":"rum-and-que-blackout","title":"RUM AND QUE: Blackout Beef Rub – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, colour — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — brisket, beef ribs, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBlack bark, big beef\u003c\/h2\u003e\n\u003cp\u003eBlackout is Rum and Que's beef rub for people who chase colour. It lays down a deep, dark, savoury bark that looks the business and tastes even better — the kind of crust that makes a brisket photo itself. Built on the competition circuit, aimed squarely at red meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and garlic-forward, with warm spice and a lightly sweet base that caramelises dark over a long cook. It's all depth and umami, no chilli burn — the flavour of a proper black bark.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, savoury, garlicky bark.\u003c\/li\u003e\n\u003cli\u003eWork it into beef short ribs and let them render down until the crust is dark and glossy.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks generously and sear hard for a near-black, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eRub over beef cheeks before a long braise for extra colour and depth.\u003c\/li\u003e\n\u003cli\u003eDust it on portobello mushrooms for a meaty, savoury vego hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse-ground rub that reads almost black in the jar. It builds colour fast over a low cook — give it time and low heat and it sets into a genuine bark rather than a burnt edge.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/642_wink-black-bark-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIf it's beef and it's not wearing Blackout, I'm suspicious. Take it dark on a brisket, rest it long, then serve with \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e and a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes over the slices. Salt the meat a day ahead and the bark sets twice as well.\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: Blackout Reverse-Seared Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLights out on the crust, pink in the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip or rump cap; 2 tbsp Blackout; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, oil and coat the beef all over with Blackout and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reads 50°C internal, about 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1–2 minutes a side until it reaches 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thinly 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 Slow first, hot last gives you that near-black bark without a grey band underneath.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017683498,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-blackout-beef-rub-220g-front-v3.png?v=1788042276"},{"product_id":"rum-and-que-ram-rod","title":"RUM AND QUE: Ram Rod Game Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMade for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eRam Rod is Rum and Que's game rub — a savoury, herb-driven blend built to stand up to the stronger flavours of lamb, venison and wild meat. Where a sweet rub would clash, this one leans into the gaminess and rounds it out. Serious gear for the hunter's kitchen.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic and thyme lead over a savoury, lightly salted base, with warm spice to carry the richer proteins. Herbaceous and grounded rather than sweet — it complements game instead of masking it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart, herby and savoury.\u003c\/li\u003e\n\u003cli\u003eSeason venison backstrap and sear hard and fast, then rest — it loves the thyme.\u003c\/li\u003e\n\u003cli\u003eCoat lamb chops or cutlets before a quick, hot grill.\u003c\/li\u003e\n\u003cli\u003eWork it into a butterflied leg of lamb for the barbecue.\u003c\/li\u003e\n\u003cli\u003eUse it on a beef-and-lamb koftas mix for the skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked rub with visible thyme and garlic through a warm-toned base. It coats evenly and holds on the surface of leaner game cuts, building a herby crust as it cooks.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-hat-tip.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGame meat scares off the timid — good, more for us. Rub a lamb shoulder, take it low and slow, then glaze with \u003ca href=\"\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and serve a spoon of \u003ca href=\"\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside. Rest game meat longer than you think — it pays you back.\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: Thyme-Basted Venison Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWild meat, tamed in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g venison backstrap; 2 tbsp Ram Rod; 1 tbsp olive oil; 1 tbsp butter; 2 sprigs fresh thyme.\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 backstrap, season all over with Ram Rod and leave at room temp for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan or grill for 2–3 minutes a side until it reads 55°C.\u003c\/li\u003e\n\u003cli\u003eIn the last minute add the butter and thyme and spoon it over the meat.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lean game dries out fast, so a hard sear and a long rest keep it juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017781802,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-ram-rod-game-rub-200g-front-v2.png?v=1788042280"},{"product_id":"rum-and-que-intensify","title":"RUM AND QUE: Intensify All Purpose Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, no real heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (flavour enhancer 621). Ingredients: salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour booster\u003c\/h2\u003e\n\u003cp\u003eIntensify does exactly what the name promises. It's Rum and Que's umami-loaded all-purpose booster — the shaker you reach for when a cook needs more savoury depth. Less a standalone show pony, more the secret weapon that makes everything else on the plate taste like more.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, mouth-filling savouriness — garlic, salt and a rounded umami hit that amplifies whatever it lands on. Barely any sweetness and no chilli; just pure savoury intensity.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust it over steak or burgers in the last moments for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eStir a pinch through mince, meatballs or a bolognese for deeper savoury flavour.\u003c\/li\u003e\n\u003cli\u003eSeason roast vegetables or hot chips for a moreish, savoury edge.\u003c\/li\u003e\n\u003cli\u003eUse it as a base layer under a sweeter rub to build savoury depth.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn for a salty, umami snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing savoury seasoning with visible garlic. Because it's built to boost, a little goes a long way — season, taste, then add more.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains a flavour enhancer (MSG, 621). May contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/691_thumbs-up-beef-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery galley has one bottle it swears by — this is mine for making a lazy cook taste deliberate. Lay it down as your savoury base, splash \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e over the top, and finish with a crack of \u003ca href=\"\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper\u003c\/a\u003e. Season in layers as you cook, not all at the end.\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: Umami Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin, crispy and suspiciously good.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince (20% fat), rolled into 4 balls; 2 tsp Intensify; 4 cheese slices; 4 burger buns, toasted.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat a flattop or heavy pan until very hot, about 230°C.\u003c\/li\u003e\n\u003cli\u003eDrop a ball on, smash it thin with a spatula and season the top with a pinch of Intensify.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until the edges are deeply browned, flip, add cheese and cook 1 more minute until cooked through (71°C).\u003c\/li\u003e\n\u003cli\u003eStack straight onto the toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the raw top means the umami cooks right into the crust after the flip.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017847338,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-intensify-all-purpose-rub-200g-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-meat-juice","title":"RUM AND QUE: Meat Juice Glaze \u0026 BBQ Sauce – 500ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, brisket, chicken \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe pitmaster's all-rounder\u003c\/h2\u003e\n\u003cp\u003eMeat Juice is Rum and Que's original-blend BBQ sauce and glaze in one — the sweet, maple-backed bottle that brushes onto ribs, sauces a burger and glazes a bird with equal ease. It's gluten free, competition-bred, and the one that ends up on everything once it's open.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and glossy up front — maple and date syrup over tangy cider vinegar and tomato, rounded out with garlic, Worcester and warm spice. It's rich and sticky rather than sharp, with a smooth, moreish finish and no chilli heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMop it onto pork ribs in the last 20 minutes of the cook so it sets into a sticky, glossy glaze.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken pieces on the grill for a lacquered, caramelised skin.\u003c\/li\u003e\n\u003cli\u003eSpoon it straight onto a brisket burger or pulled-pork roll as a sweet BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eGlaze a whole ham and bake until it blisters and shines.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through pan juices or baked beans for instant BBQ depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, pourable, dark-mahogany sauce with a glossy sheen. It clings to a basting brush and sets to a sticky glaze under heat, so add it late rather than early to avoid catching.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Maple flavoured syrup [glucose (223), sugar water, maple syrup, caramel colour 150c, natural maple flavour (colour 150d), preservative 202, citric acid (330)], cider vinegar, tomato paste, date syrup, water, Worcester sauce, salt, garlic, spice, herbs, preservatives 202, 211.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (as stated by the brand). May contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/674_present-glazed-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;\"\u003eSweet, sticky and dangerously easy to over-pour — ask me how I know. Rub your beef with \u003ca href=\"\/products\/four-saucemen-the-beef-rub-300g\"\u003eFour Saucemen The Beef Rub\u003c\/a\u003e, smoke it, then glaze with Meat Juice and add a hit of \u003ca href=\"\/products\/danny-balboas-fight-sauce-hot-sauce\"\u003eDanny Balboas Fight Sauce\u003c\/a\u003e for a smoky chipotle kick against the sweet. Glaze late so the sugars don't scorch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Meat Juice Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacquered, glossy and gone in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 1 tbsp oil; 1 tsp salt and ½ tsp pepper; ½ cup Meat 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\u003eToss the wings with oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 35–40 minutes until the skin is golden.\u003c\/li\u003e\n\u003cli\u003eToss in Meat Juice and return to the heat for 5–8 minutes until sticky and the thickest wing reads 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing late gives you a glaze, not a burnt sugar crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017912874,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-meat-juice-bbq-sauce-500ml-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-mustard-sauce","title":"RUM AND QUE: Mustard Sauce – 300ml","description":"\u003ch2\u003eOur Carolina Mustard Sauce is a full flavour mustard bomb! This rich and tangy sauce goes great on everything from pulled pork burgers to salads.\u003c\/h2\u003e\n\u003cp\u003eA great accompaniment to any BBQ or lunch snack that you can think of. Go on - Slap It On!!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Water, Cider Vinegar, Sugar, White Vinegar, Mustard Powder, Butter, Soy Sauce, Salt, Spices, Garlic, Stabilizer (Xanthan).\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize\u003c\/b\u003e: 300ml Squeeze Bottle!\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/031_ribs-cleaver-hug.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 gold, smuggled home in a squeeze bottle: tangy, rich and loud with mustard. Rub a pork shoulder with \u003ca href=\"\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSucklebusters Hog Waller Pork Rub\u003c\/a\u003e, smoke it to 95°C, pull it and toss the meat through a good slug of this. Pile it on soft rolls with slaw and a few drops of \u003ca href=\"\/products\/fancy-hanks-habanero-carrot-hot-sauce\"\u003eFancy Hanks Habanero \u0026amp; Carrot Hot Sauce\u003c\/a\u003e. Slap it on, then hide the bottle.\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 Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang, smoke and a squeeze of mischief.\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 pork rub; 1 cup Mustard Sauce; 8 soft rolls; 2 cups coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over and smoke at 120°C until it probes tender at 93–95°C, around 10–12 hours.\u003c\/li\u003e\n\u003cli\u003eWrap and rest for 1 hour, then pull the meat and discard any fat.\u003c\/li\u003e\n\u003cli\u003eToss the pork through ½ cup of Mustard Sauce while it's warm.\u003c\/li\u003e\n\u003cli\u003ePile onto rolls with slaw and squeeze over more sauce to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sharp vinegar and mustard cut straight through the rich pork fat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018011178,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-mustard-sauce-carolina-style-300ml-front.png?v=1788042280"},{"product_id":"rum-and-que-char-siu-sauce","title":"RUM AND QUE: Char Siu Sauce – 300ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, ribs \u0026amp; noodles\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChinese-BBQ, bottled\u003c\/h2\u003e\n\u003cp\u003eChar Siu is Rum and Que's take on the classic Chinese barbecue sauce — the glossy, sweet-savoury lacquer behind proper char siu pork. Use it as a marinade, a glaze or a finishing sauce and you're one bottle away from takeaway-shop flavour at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and deeply savoury, with the rounded, slightly caramelised profile that defines char siu. It's built to glaze and gloss, turning sticky and burnished as it cooks rather than sitting sharp or thin.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate pork scotch or belly strips for a few hours, then roast and baste for classic char siu.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings in the last minutes on the grill for a sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eToss through noodles or fried rice for an instant sweet-savoury BBQ hit.\u003c\/li\u003e\n\u003cli\u003eBrush over pork ribs as an Asian-style glaze instead of a Western BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for bao, dumplings or spring rolls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-amber sauce that pours thick and clings to meat. It caramelises quickly under high heat, so glaze towards the end of the cook and watch it turn sticky and burnished.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/477_hungry-char-siu-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;\"\u003eSmuggled more than a few pork bellies out of the kitchen glazed in this. Season the pork with \u003ca href=\"\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, roast and lacquer with Char Siu, then bring the noodles to life with a swirl of \u003ca href=\"\/products\/danny-balboas-juice-head-roasted-red-grape-szechuan-habanero-hot-sauce-200ml\"\u003eDanny Balboas Juice Head\u003c\/a\u003e. Baste in thin coats so it builds gloss instead of burning.\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 Char Siu Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTakeaway-shop gloss, no queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork scotch fillet, cut into 5cm-thick strips; ⅔ cup Char Siu Sauce; 1 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMarinate the pork in half the sauce for at least 4 hours, ideally overnight.\u003c\/li\u003e\n\u003cli\u003eRoast on a rack over a tray at 180°C for 30–35 minutes, turning once, until it reads 63°C.\u003c\/li\u003e\n\u003cli\u003eMix the remaining sauce with the honey and baste every 5 minutes for the last 15 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin coats late in the cook build a burnished lacquer without burning.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018076714,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-char-siu-sauce-300ml-front-v2.png?v=1788042277"},{"product_id":"rum-and-que-umami-garlic","title":"RUM AND QUE: Umami Port \u0026 Black Garlic Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich and savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, roast beef, mushrooms \u0026amp; cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#fbbf24;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA few drops changes everything\u003c\/h2\u003e\n\u003cp\u003eUmami Port \u0026amp; Black Garlic is Rum and Que's luxe finishing sauce — a dark, glossy hit of savoury depth built to go on at the very end. Port and mellow, molasses-sweet black garlic give it a richness that flatters a steak or a mushroom without a scrap of chilli. Gluten free and vegan-friendly, too.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, brooding umami — fruity port sweetness folded into the treacle-dark, almost-balsamic funk of black garlic. It's rich and rounded, savoury to the core, and adds instant restaurant polish to whatever it touches.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon a little over a rested steak just before serving for a glossy, savoury finish.\u003c\/li\u003e\n\u003cli\u003eDrizzle across grilled or roasted mushrooms to double down on the umami.\u003c\/li\u003e\n\u003cli\u003eSwirl through pan juices or a jus to deepen a roast-beef gravy.\u003c\/li\u003e\n\u003cli\u003eFinish roast vegetables or a cauliflower steak for a vegan flavour bomb.\u003c\/li\u003e\n\u003cli\u003eAdd a few drops to a cheese board alongside a hard, aged cheddar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, glossy, pourable finishing sauce — thinner than a BBQ sauce, made for drizzling rather than glazing. Use it sparingly at the end of cooking; a little delivers a lot of savoury depth.\u003c\/p\u003e\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 Gluten free and vegan-friendly (as stated by the brand). Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-eyes-roll-savour.png?v=1782795870\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 is the little bottle I keep hidden from the crew — too good to share. Rub a steak with \u003ca href=\"\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black\u003c\/a\u003e, grill it hard, rest it, then drizzle this over and scatter \u003ca href=\"\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic\u003c\/a\u003e flakes on top. Add it after resting, never during — heat dulls the port.\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: Port and Black Garlic Field Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteakhouse depth, no steak required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 large field mushrooms; 2 tbsp olive oil; Salt and pepper; 2 tbsp Umami Port \u0026amp; Black Garlic Sauce; Chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the mushrooms with oil and season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eGrill or roast gill-side up at 200°C for 8–10 minutes until tender and juicy.\u003c\/li\u003e\n\u003cli\u003eSpoon the sauce into the caps just before serving and scatter with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding it off the heat keeps the port fruity and the black garlic mellow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003e\nIt's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003e\nRum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003e\nNo heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e\u003cbr\u003e\nIt's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\"}},\n    {\"@type\":\"Question\",\"name\":\"How do I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018142250,"sku":"RAQPBG","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-port-black-garlic-sauce-150ml-front-v3.png?v=1788042281"},{"product_id":"rum-and-que-umami-seasoning","title":"RUM AND QUE: Umami Garlic Butter Finishing Seasoning – 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury umami\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips, roast veg \u0026amp; garlic bread\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eButter, bottled as a shake\u003c\/h2\u003e\n\u003cp\u003eUmami Garlic Butter is Rum and Que's finishing seasoning that tastes like a knob of garlic butter melted over the top — without the butter. Sprinkle it on at the end and it turns a plain steak, a bowl of chips or roast veg into something you can't stop eating. Pure savoury depth in a pouch.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, buttery garlic leads, backed by mushroom and onion umami, toasty soy and a savoury yeast depth. It reads like roast-garlic butter and browned mushrooms — mouth-filling, moreish and completely savoury, with no heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower it over a rested steak so it melts into the surface like a garlic-butter baste.\u003c\/li\u003e\n\u003cli\u003eToss hot chips or wedges in it straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eDust roast potatoes or grilled mushrooms for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eSprinkle on garlic bread with a little melted butter before it goes under the grill.\u003c\/li\u003e\n\u003cli\u003eFinish grilled corn or popcorn for a savoury, buttery snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, savoury finishing seasoning with visible dried garlic and vegetable flecks. Built to go on at the end — sprinkle over hot, buttery or oily food so it clings and blooms.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated vegetables (garlic, mushroom, onion), flavours (milk), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], yeast extract, vegetable oil, vegetable protein extract (maize), herb extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/652_sprinkle-garlic-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe finish that makes people ask what your secret is. Rub a steak with \u003ca href=\"\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye\u003c\/a\u003e, grill and rest it, shower this over the top, and stack it on a bun with \u003ca href=\"\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas Burger Sauce\u003c\/a\u003e. Add it after the meat rests so the flavours stay fresh, not cooked out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Butter Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy edges, buttery garlic, empty tray.\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; 2 tsp Umami Garlic Butter Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15–20 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSquash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eShower with the seasoning straight out of the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot oil on a crispy surface makes the seasoning cling and bloom.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018240554,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-garlic-butter-seasoning-100g-front.png?v=1783484759"},{"product_id":"rum-and-que-dirty-seasoning","title":"RUM AND QUE: Dirty Bird Fried Chicken Seasoning \u0026 Coating – 150g","description":"\u003ch2\u003eDirty Bird has those southern fried spices that are the cornerstone of what’s great about fried chicken.\u003c\/h2\u003e\n\u003cp\u003eA great flavour for the whole family to enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Maize Starch, Salt, Spices, Dehydrated Garlic, Flavour Enhancer (621), Herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDietary (brand-stated):\u003c\/b\u003e Gluten free — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize\u003c\/b\u003e: 150g Pouch\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\/302_bite-fried-drumstick.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSouthern-fried flavour in a pouch — salty, garlicky and herby, with enough starch in the blend to give you a proper crunch. Soak thighs in buttermilk, dredge, fry, then hit them with \u003ca href=\"\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e or a drizzle of \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e. Fried chicken night for the whole household, sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Dirty Bird Buttermilk Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy, juicy fried chicken without a deep fryer in sight.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 2 cups buttermilk; ½ cup Rum and Que Dirty Bird seasoning mixed with 1 cup plain flour; Vegetable 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\u003eSoak the thighs in buttermilk in the fridge for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eLift out, let the excess drip off, and dredge firmly in the seasoned flour. Rest 10 minutes so the coating sets.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in 2–3cm of oil at 170°C for 5–7 minutes a side until deep golden and the centre reads 75°C.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack and serve while it still crackles.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018338858,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-dirty-bird-original-fried-chicken-seasoning-150g-front.png?v=1788042278"},{"product_id":"rum-and-que-umami-truffle-butter-seasoning","title":"RUM AND QUE: Umami Truffle Butter Finishing Seasoning – 100g","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, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips \u0026amp; fries, eggs \u0026amp; popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTruffle without the second mortgage\u003c\/h2\u003e\n\u003cp\u003eUmami Truffle Butter is Rum and Que's finishing seasoning for when you want to make dinner feel expensive. Earthy truffle folded into a savoury garlic-and-butter umami base, sprinkled over the top at the end — it turns chips, steak or scrambled eggs into a restaurant plate for the price of a shake.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, earthy truffle over browned-butter garlic, mushroom and onion umami, with a toasty soy backbone. Luxe and aromatic rather than heavy, and completely savoury — a little smells and tastes like a lot.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot, crispy chips or fries in it the second they come out of the oil.\u003c\/li\u003e\n\u003cli\u003eShower over a rested steak or a fat mushroom for an instant truffle finish.\u003c\/li\u003e\n\u003cli\u003eFold a pinch through scrambled eggs or a mushroom risotto right at the end.\u003c\/li\u003e\n\u003cli\u003eDust over popcorn for a wildly good movie-night snack.\u003c\/li\u003e\n\u003cli\u003eSprinkle on mac and cheese or loaded fries just before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, aromatic finishing seasoning, a shade darker than the garlic butter, with a genuine truffle scent on opening. Made to go on at the very end so the truffle aroma stays lively.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, flavours (milk), dehydrated vegetables (garlic, mushroom, onion), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], tapioca starch, colour (150c), yeast extract, vegetable oil, anti caking agent (551), vegetable protein extract (maize), herb extract, natural truffle flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/700_shhh-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFancy enough to feel like contraband, cheap enough to use often — my kind of loot. Season a steak with \u003ca href=\"\/products\/meat-mitch-steer-season-world-championship-beef-rub-297g\"\u003eMeat Mitch Steer Season\u003c\/a\u003e, grill and rest, then finish with this and a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes. Sprinkle at the table so the truffle hits your nose before your fork.\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: Truffle Shoestring Fries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFancy-restaurant chips at frozen-aisle prices.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g frozen shoestring fries; 1–2 tsp Umami Truffle Butter Seasoning; 2 tbsp finely grated parmesan.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the fries in an air fryer or oven at 200°C for about 15 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eTip them straight into a big bowl and toss with the seasoning and parmesan.\u003c\/li\u003e\n\u003cli\u003eServe immediately while the truffle aroma is at its loudest.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the chips the second they're done means it sticks to the hot surface.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542125424682,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-truffle-butter-seasoning-100g-front.png?v=1783484765"},{"product_id":"rum-and-que-dirty-bird-nashville-seasoning","title":"RUM AND QUE: Dirty Bird Nashville Fried Chicken Seasoning \u0026 Coating – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — Nashville-style, a proper cayenne bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (flavour enhancer 621). Ingredients: spices and spice extract, salt, dehydrated garlic, flavour enhancer (621), herbs — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, wings \u0026amp; tenders\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eNashville heat in a pouch\u003c\/h2\u003e\n\u003cp\u003eDirty Bird Nashville is Rum and Que's fiery fried-chicken seasoning and coating — built to bring that hot, red, cayenne-slicked Nashville flavour to your own kitchen. Use it as a seasoning through the flour or as the coating itself, and turn out fried chicken with a serious bite.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUpfront cayenne heat over a savoury, herby, garlicky base. It's properly hot in the Nashville tradition — fierce but flavoured, not just fire — with the kind of red, spiced crust that stains your fingertips and keeps you reaching back for more.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMix it through your flour dredge, then coat brined chicken pieces and fry until deep golden.\u003c\/li\u003e\n\u003cli\u003eToss just-fried chicken in a little more so the heat sits right on the crust.\u003c\/li\u003e\n\u003cli\u003eStir into melted butter and brush over the fried bird, Nashville-style.\u003c\/li\u003e\n\u003cli\u003eSeason wings before an air-fry or bake for a lower-effort hot-chicken hit.\u003c\/li\u003e\n\u003cli\u003eRub over halloumi or cauliflower before frying for a meat-free version.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA red-tinged, spiced seasoning with visible herbs and garlic. Fine enough to work through a flour dredge and to cling to a hot, oiled crust.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices and spice extract, salt, dehydrated garlic, flavour enhancer (621), herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains a flavour enhancer (MSG, 621). Further allergens to be confirmed — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/492_big-bite-nashville-burger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eHot enough to make a grown pirate weep, and worth every tear. Coat and fry the bird in this, cool the burn with a pot of \u003ca href=\"\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese\u003c\/a\u003e, then double down for the brave with \u003ca href=\"\/products\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml\"\u003eBBQ Mafia The Capo\u003c\/a\u003e vinegar hot sauce. Brine the chicken first — it keeps it juicy under all that heat.\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: Nashville Hot Chicken Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBring napkins. Bring courage.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 chicken thigh fillets; 1 cup buttermilk; 1 cup plain flour mixed with 2 tbsp Dirty Bird; 3 tbsp melted butter mixed with 1 tbsp Dirty Bird; 4 buns with pickles.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoak the thighs in buttermilk for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eDredge in the seasoned flour, pressing it on well.\u003c\/li\u003e\n\u003cli\u003eShallow-fry at 170°C for 6–8 minutes, turning, until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eBrush with the spiced butter and stack in buns with pickles.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The spiced butter puts the Nashville heat right on the crunchy crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542125490218,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-dirty-bird-nashville-coating-150g-front-v2.png?v=1788042277"},{"product_id":"the-four-saucemen-the-white-rub-all-purpose-bbq-rub-300g","title":"FOUR SAUCEMEN: The White Rub All Purpose BBQ Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — no chilli, just a whisper of pepper\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free; contains milk — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chook, pork, veg and steak — and as a base layer under any other rub\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that quietly runs the show\u003c\/h2\u003e\u003cp\u003eNot every hero needs a cape. The White Rub is the garlic-and-pepper all-rounder the Four Saucemen reach for first — a savoury base layer that makes everything on the plate taste like you put in the effort, whether it flies solo or sits under a bolder rub.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClean, savoury and garlic-forward. Salt and a whisper of pepper up front, mellow roasted garlic through the middle, and a faint sweetness to round it off. No chilli, no smoke — just honest, everyday seasoning that plays with anything.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a butterflied chicken and roast until the skin cracks.\u003c\/li\u003e\n\u003cli\u003eLay it down as a base layer, then hit big cuts with the Beef or Black Rub over the top.\u003c\/li\u003e\n\u003cli\u003eToss roast veg and spuds before they hit the tray for a savoury, golden finish.\u003c\/li\u003e\n\u003cli\u003eSeason a grilled steak right at the end for a clean garlic lift.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, fine-to-medium savoury blend that sprinkles evenly and clings without clumping — easy to layer, hard to overdo.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Pepper, Dehydrated Garlic, Flavour Enhancer (621), Vegetable Oil, Flavour (Milk).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand); contains milk. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/820_sprinkle-white-rub.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe house all-rounder — dust it on before anything else and the whole plate tastes like you tried harder than you did. Build the cook out with a late mop of \u003ca href=\"\/products\/elk-creek-country-wing-sauce\"\u003eElk Creek Country Wing Sauce\u003c\/a\u003e and keep \u003ca href=\"\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the side for the cold cuts. The rest of the Kiwi stash is worth a look at \u003ca href=\"\/collections\/four-saucemen\"\u003eFour Saucemen\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: Garlic-Pepper Butterflied Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe plain bird, quietly given a promotion.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg), butterflied; 2 tbsp The White Rub; 1 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the bird dry, rub it with the oil, then season both sides with The White Rub and rest it in the fridge uncovered for an hour.\u003c\/li\u003e\n\u003cli\u003eRoast skin-side up at 200°C for 45–55 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eSqueeze the roasted lemon over the top and rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Drying the skin in the fridge first is what gets that glass-crack finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":41886677991466,"sku":"T4STWR","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-white-rub-front.png?v=1783438425"},{"product_id":"four-saucemen-the-burger-salt-300g","title":"FOUR SAUCEMEN: The Burger Salt - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Smashed patties, grilled steak, snags and hot chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe secret behind the smash\u003c\/h2\u003e\u003cp\u003eAsk a burger nerd what makes a smash patty sing and the honest ones say seasoning. The Burger Salt is that answer in a shaker — a savoury garlic-and-onion salt built to hit a screaming-hot patty and turn beef, char and crust into one thing.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt-forward and deeply savoury, with roasted garlic and onion, a touch of brown sugar for browning, and an umami backbone that makes cheap mince taste like the good stuff. No heat — just pure burger flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason smashed patties the second they hit the screaming-hot plate — no earlier.\u003c\/li\u003e\n\u003cli\u003eDust hot chips and wedges straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eRub a grilled steak or a tray of snags for an easy savoury lift.\u003c\/li\u003e\n\u003cli\u003eSprinkle through the whole burger build — patty, bun and all.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, free-flowing salt blend flecked with garlic and onion and a hint of caramel colour — sprinkles evenly and dissolves fast on hot food.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Vegetables (Garlic, Onion), Sugar, Spice, Brown Sugar, Flavour Enhancer (621), Caramel Colour (150c), Flavours (Milk), Vegetable Oil, Anti-Caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/831_grin-cheeseburger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery great smash starts right here — hit the patty the second it slaps the screaming plate, not a moment before. Squeeze on \u003ca href=\"\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungos Habanero Ketchup\u003c\/a\u003e, mop the bun with \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, and you've built a burger worth queuing for.\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 Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo thin patties beat one fat one. Every time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince, rolled into 8 balls; 2 tsp The Burger Salt; 4 slices cheese; 4 soft burger buns, toasted.\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\u003eGet a flat plate or cast-iron pan screaming hot.\u003c\/li\u003e\n\u003cli\u003eDrop two balls, smash them flat with a heavy spatula, then season straight away with The Burger Salt.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until crusted, flip, add cheese, and cook another minute until cooked through (71°C).\u003c\/li\u003e\n\u003cli\u003eStack two patties per bun and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning after the smash means the salt hits the crust, not the inside of the mince.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":43501032177706,"sku":"T4SBGS","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-burger-salt-front.png?v=1783438429"},{"product_id":"four-saucemen-manuka-hot-honey-rub-300g","title":"FOUR SAUCEMEN: Manuka Hot Honey Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — gentle sweet-heat, more warmth than fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free; contains chilli — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, ribs, wings and pork belly\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, sticky, and quietly award-winning\u003c\/h2\u003e\u003cp\u003eHot honey earned its hype for a reason, and the Four Saucemen bottled the best of it in a shaker. NZ manuka honey powder brings the sweetness, a gentle chilli brings the hum, and together they turn chicken, pork and ribs sticky, glossy and moreish.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and honeyed up front, warm garlic through the middle, then a slow, gentle chilli heat on the finish — more cosy warmth than fire. The manuka gives it a rounded, almost caramel depth that sets beautifully under heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust wings, then glaze late with the matching Manuka Hot Honey Rib Glaze for double the sticky.\u003c\/li\u003e\n\u003cli\u003eSeason pork ribs and cook low and slow until lacquered and tacky.\u003c\/li\u003e\n\u003cli\u003eRub pork belly or chicken thighs for a sweet-hot, caramelised skin.\u003c\/li\u003e\n\u003cli\u003eUse it as an all-purpose finisher anywhere you want sweet heat.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA warm amber blend with visible chilli flecks and a soft, honeyed aroma; medium grind that melts into a sticky glaze as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Salt, Spices, Dehydrated Garlic, Manuka Honey Powder, Vegetable Oil, Anti-Caking Agent (551). Contains chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/834_lick-honey-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSweet up front, a gentle chilli hum on the back — the kind of jar that vanishes before the coals cool. Dust wings or pork belly, lacquer them late with \u003ca href=\"\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e, then a few drops of \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e to keep the sweet honest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Pork Belly Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCandy for grown-ups. Share at your own risk.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg skinless pork belly, cut into 4cm cubes; 4 tbsp Manuka Hot Honey Rub; 50g butter; 3 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the cubes in the rub and smoke at 125°C for about 3 hours until a deep bark forms.\u003c\/li\u003e\n\u003cli\u003eTip into a foil tray with the butter, honey and another tablespoon of rub, cover and cook another 60–90 minutes until probe-tender, around 93°C.\u003c\/li\u003e\n\u003cli\u003eUncover, stir, and give them 15 minutes more so the sauce tightens into a sticky glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The covered stage renders the fat; the uncovered finish turns the honey into lacquer.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":43707914813482,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-manuka-rub-front.png?v=1783438434"},{"product_id":"stef-the-maori-rub-one-out-all-purpose-seasoning-rub","title":"STEF THE MAORI: Rub One Out All Purpose Seasoning Rub - 240g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — so gentle your nan would swipe it for her roast spuds (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia from at least 30% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chook, roast veg, seafood, or anything begging for a lift\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEvery cook wants a mate they can trust\u003c\/h2\u003e\u003cp\u003eRub One Out is that mate. The cheeky all-rounder from Stef the Maori, born on the barbie up in the Far North of Aotearoa, that flirts with every dish you throw at it. Steak, snags, Sunday roast, midnight munchies — one shake and you're the hero of the cook-up. No overthinking, no fancy footwork, just bold flavour on tap.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's a clean salty hit off the Himalayan pink and everyday salt. The middle carries garlic, onion and black pepper with a whisper of mustard, and it finishes savoury and moreish thanks to a yeasty umami depth. Balanced, seasoned right through, never one-note.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a scotch fillet 20 minutes before it hits a screaming pan or grill\u003c\/li\u003e\n\u003cli\u003eToss chunky-cut spuds or pumpkin in oil and a generous shake, then roast hot\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs before the barbie for a quick weeknight winner\u003c\/li\u003e\n\u003cli\u003eSprinkle over prawns or fish just before they go on the flame\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, savoury-flecked blend — fine enough to sit evenly, coarse enough to catch a crust. Pink-salt crystals glint through the pepper and herb.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Himalayan Pink Salt, Salt, Sugar, Spices (Black Pepper, Garlic, Onion, Mustard), Flavour Enhancer (621), Herbs, Rice Flour, Yeast Extract\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/610_sprinkle-rub-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery smuggler keeps a workhorse in the swag, and this is mine — flavour that never asks questions. Build the plate around it: mop your snags or chops with \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then finish with a smear of \u003ca href=\"\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e for bite. Tip: season 20 minutes ahead so the salt draws in and the crust sets. The full stash lives in the \u003ca href=\"\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Scotch Fillet in a Hurry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwenty minutes ahead, hero by dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 2.5cm thick; 2 tsp Rub One Out; 1 tbsp olive oil; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks all over 20 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eHeat a pan or grill until smoking hot, oil the steaks and cook 3 minutes a side for medium-rare (about 54°C).\u003c\/li\u003e\n\u003cli\u003eAdd the butter for the last minute and spoon it over.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning ahead gives the salt time to draw in, so the crust sets properly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Rub One Out gluten-free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eIt's vegan-friendly, but may contain traces of gluten (wheat), soy, milk and peanuts from shared processing equipment — always check the physical label if you're managing an allergy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eYes — Rub One Out contains Flavour Enhancer (621), listed clearly in the ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is Rub One Out?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMild, Hub Heat 2\/11. It's built for flavour first, not fire — safe for the whole table, including kids.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat size is the shaker?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003e240g — enough for a solid run of weeknight cooks before you're back for more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eGenuinely anything: steak, chook, roast veg and seafood. It's the shaker you reach for when you haven't decided what's for dinner yet.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Rub One Out gluten-free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's vegan-friendly, but may contain traces of gluten (wheat), soy, milk and peanuts from shared processing equipment — always check the physical label if you're managing an allergy.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Rub One Out contains Flavour Enhancer (621), listed clearly in the ingredients.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is Rub One Out?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, Hub Heat 2\/11. It's built for flavour first, not fire — safe for the whole table, including kids.\"}}, {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"240g — enough for a solid run of weeknight cooks before you're back for more.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely anything: steak, chook, roast veg and seafood. It's the shaker you reach for when you haven't decided what's for dinner yet.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685360682,"sku":"STEFRUBO","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-rub-one-out-front-v2_26702601-14a1-4028-a1a8-9cdd80a3ed92.png?v=1786054814"},{"product_id":"stef-the-maori-pork-hunt-pork-and-chicken-seasoning-rub","title":"STEF THE MAORI: Pork Hunt Pork and Chicken Rub - 240g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium-mild — enough tingle to make your lips happy, not your forehead sweat (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia from at least 30% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork belly, ribs, chicken wings, thighs and juicy roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe secret handshake for white meat\u003c\/h2\u003e\u003cp\u003ePork Hunt is Stef the Maori's answer to the eternal question: how do I take ribs and wings from \"nice\" to \"OMG when's dinner ready?\" Another full-flavoured tastebud puncher out of the Far North of Aotearoa, aimed squarely at pork and chicken but happy to slap itself on anything. Grab the shaker and hunt that pork.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFront-loaded with sweetness — coconut sugar and cane sugar give a caramelising, sticky edge. The middle brings warm paprika, cumin and coriander with garlic and onion, then a gentle chilli tingle and a lick of smoke powder round it out. Sweet, smoky, savoury, just a little heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs and rest overnight, then smoke low and slow until they bend\u003c\/li\u003e\n\u003cli\u003eShake generously over chicken wings and grill hot for a sticky, caramelised finish\u003c\/li\u003e\n\u003cli\u003eRub pork belly before a slow roast so the sugars build a lacquered bark\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and skewers for the barbie\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA darker, sweeter-looking blend — the coconut sugar and paprika lend a warm reddish-brown tone with visible spice speckle. Coarse enough to build a proper bark.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Coconut Sugar, Sugar, Salt, Spices (Paprika, Black Pepper, Garlic, Onion, Mustard, Cumin, Chilli, Coriander), Flavour Enhancer (621), Rice Flour, Herbs, Smoke Powder\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/711_wink-pork-chop.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSweet, smoky and built for the pit — the jar I keep under lock in the galley. Make it a feast: mop the ribs with \u003ca href=\"\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin Mangoes Cherry Jalapeno Rib Glaze\u003c\/a\u003e in the last stretch, then hit the wings with \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e. Tip: glaze only in the final 20 minutes so the sugars set instead of scorching. Round up the crew in the \u003ca href=\"\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pork Hunt Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, smoky and gone before the second beer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; 2 tbsp Pork Hunt; 1 tbsp olive oil; 1 red onion, cut into chunks; Skewers, soaked if wooden.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the chicken in oil and Pork Hunt and rest for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers, alternating with onion.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning often, until caramelised and 75°C inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat lets the coconut sugar caramelise rather than burn.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Pork Hunt only for pork?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eNo — it's dialled in for pork and chicken, but it also works on ribs, wings, pork belly and roasts. Anything that likes a sweet, smoky crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow spicy is Pork Hunt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMedium-mild, Hub Heat 4\/11 — enough tingle to notice, not enough to need a glass of milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's the best way to cook with it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eLow and slow on ribs and pork belly for a lacquered bark, or hot and fast on wings for a sticky, caramelised finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eYes — Pork Hunt contains Flavour Enhancer (621).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eIt's vegan-friendly and may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Pork Hunt only for pork?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's dialled in for pork and chicken, but it also works on ribs, wings, pork belly and roasts. Anything that likes a sweet, smoky crust.\"}}, {\"@type\": \"Question\", \"name\": \"How spicy is Pork Hunt?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium-mild, Hub Heat 4\/11 — enough tingle to notice, not enough to need a glass of milk.\"}}, {\"@type\": \"Question\", \"name\": \"What's the best way to cook with it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Low and slow on ribs and pork belly for a lacquered bark, or hot and fast on wings for a sticky, caramelised finish.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Pork Hunt contains Flavour Enhancer (621).\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten-free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's vegan-friendly and may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685393450,"sku":"STEFHUNT","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-pork-hunt-front-v2_9acf8f34-c64c-4020-951d-849b9d327fa4.png?v=1786054817"},{"product_id":"stef-the-maori-deep-bush-savoury-with-horopito-seasoning-rub","title":"STEF THE MAORI: Deep Bush Savoury with Horopito Rub - 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a creeping horopito warmth that whispers \"I'm wild\" (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia from at least 48% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison, game meats, veggies and roast potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGo bush with your flavour\u003c\/h2\u003e\u003cp\u003eDeep Bush completes Stef the Maori's holy trinity, and it's the wild one. Built around horopito — the native pepper tree of Aotearoa — it brings a taste of untamed New Zealand bush to your plate. Earthy, savoury and just adventurous enough to make game and lamb sit up and take notice. For the cook who likes a little wilderness on the fork.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and herbaceous — garlic, onion and parsley over a salt base. The middle warms with paprika and red bell pepper, then the horopito does its thing: a slow, creeping peppery heat that builds rather than bites. Chilli flakes add a distant crackle. Earthy, gently wild, properly moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub lamb backstrap or cutlets before a hard sear, then rest\u003c\/li\u003e\n\u003cli\u003eSeason venison or wild game to tame it and lift the earthy notes\u003c\/li\u003e\n\u003cli\u003eToss roast potatoes or root veg in oil and a generous shake\u003c\/li\u003e\n\u003cli\u003eDust over a slow-cooked lamb shoulder for the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eAn earthy, herb-flecked blend — flecks of red bell pepper and parsley through a warm paprika base, with the darker horopito visible in the mix. Rustic and coarse.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (Garlic, Onion, Chilli Flakes, Paprika), Red Bell Pepper, Horopito, Parsley, Rice Flour\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/694_sniff-herb-lamb-leg.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eNative horopito on a lamb shoulder is the kind of contraband that makes a smuggler go quiet. Build the plate: baste with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e for a dark, savoury lacquer, then spoon on \u003ca href=\"\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e to cut the richness. Tip: rest game meat a full 10 minutes so the juices settle before you carve. The full bush stash sits in the \u003ca href=\"\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Horopito Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA little wilderness on the bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 1½ tbsp Deep Bush; 1 tbsp olive oil; 1 lemon, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the cutlets and season both sides with Deep Bush. Leave 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 2–3 minutes a side until they reach 57°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Horopito's slow peppery warmth builds as the cutlets rest, so it doesn't fight the lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is horopito?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eHoropito is a native New Zealand pepper tree — it gives Deep Bush its distinctive, slow-building peppery warmth that can't be replicated with anything grown outside Aotearoa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes Deep Bush contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eNo — Deep Bush is the only one of the four Stef the Maori seasonings without MSG (Flavour Enhancer 621). Rub One Out, Pork Hunt and Aquadesiac all contain it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it vegan-friendly?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes, Deep Bush is vegan-friendly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eLamb, venison and other game meats are the sweet spot, but it lifts roast potatoes and root veg just as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMild, Hub Heat 3\/11 — a creeping warmth rather than a hit of heat.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is horopito?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Horopito is a native New Zealand pepper tree — it gives Deep Bush its distinctive, slow-building peppery warmth that can't be replicated with anything grown outside Aotearoa.\"}}, {\"@type\": \"Question\", \"name\": \"Does Deep Bush contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — Deep Bush is the only one of the four Stef the Maori seasonings without MSG (Flavour Enhancer 621). Rub One Out, Pork Hunt and Aquadesiac all contain it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan-friendly?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, Deep Bush is vegan-friendly.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb, venison and other game meats are the sweet spot, but it lifts roast potatoes and root veg just as well.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, Hub Heat 3\/11 — a creeping warmth rather than a hit of heat.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685458986,"sku":"STEFBUSH","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-deep-bush-front-v2_f16ce559-4ef4-4dee-9ec5-dd992143e211.png?v=1786054822"},{"product_id":"stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub","title":"STEF THE MAORI: Aquadesiac – Surf, Turf \u0026 Veggies Seasoning – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle wave of flavour, not a tsunami (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia from at least 30% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Prawns, fish, calamari, chicken skewers, pork belly, steak and grilled veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMade for the sea, adopted by the whole cook-up\u003c\/h2\u003e\u003cp\u003eAquadesiac started life for kai moana (seafood) and then took a tasty tangent. Now this punchy, Southeast-Asian-inspired blend from Stef the Maori slaps tastebuds on everything from surf to turf to the veggie patch. Citrusy, salty, savoury and a little mischievous — the flavour wing-woman your barbie didn't know it needed.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright and zesty up front — lime powder and sea salt hit first, clean and coastal. The middle runs savoury and umami-rich, then nori seaweed lends a gentle briny, oceanic depth on the finish. Fresh, tangy and moreish, with just enough warmth from the spice blend to keep it interesting.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust over prawns or fish fillets just before they hit a hot grill\u003c\/li\u003e\n\u003cli\u003eToss through calamari rings before a quick flash-fry\u003c\/li\u003e\n\u003cli\u003eSeason chicken skewers or pork belly for a zesty, coastal twist\u003c\/li\u003e\n\u003cli\u003eShake over grilled corn, or steak, for surf-and-turf flair\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, fine-to-medium blend flecked with darker nori and specks of lime. Loose and shakeable, with a fresh, saline aroma.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Sugar, Flavour Enhancer (621), Rice Flour, Lime Powder, Spices, Nori Flake\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/656_presenting-surf-turf-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eLime and nori on a fresh prawn is the sort of smuggle that gets a fella invited back to the beach. Round it out: drizzle the prawns with \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon Hot Sauce\u003c\/a\u003e, then serve a dab of \u003ca href=\"\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e for the turf. Tip: season seafood just before it hits the heat so the salt doesn't draw the moisture out. The coastal crew waits in the \u003ca href=\"\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lime and Nori Salt Calamari\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBeach-shack crunch at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g calamari tubes, cut into rings; ½ cup cornflour; 1½ tbsp Aquadesiac; Oil for frying; 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\u003ePat the calamari dry and toss in the cornflour mixed with the seasoning.\u003c\/li\u003e\n\u003cli\u003eFry in batches at 180°C for 1½–2 minutes until lightly golden.\u003c\/li\u003e\n\u003cli\u003eDrain on paper towel and serve straight away with lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A quick, hot fry keeps calamari tender while the lime and nori coating crisps up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Aquadesiac only for seafood?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eIt started life for kai moana (seafood) but works just as well on chicken skewers, pork belly, steak and grilled veg — the citrus and nori lift anything off the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eBright lime and sea salt up front, savoury through the middle, with a gentle briny depth from nori seaweed on the finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eYes — Aquadesiac contains Flavour Enhancer (621).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMild, Hub Heat 3\/11 — a gentle wave of flavour, not a tsunami.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\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;\"\u003eIt's vegan-friendly and may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Aquadesiac only for seafood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It started life for kai moana (seafood) but works just as well on chicken skewers, pork belly, steak and grilled veg — the citrus and nori lift anything off the grill.\"}}, {\"@type\": \"Question\", \"name\": \"What does it taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Bright lime and sea salt up front, savoury through the middle, with a gentle briny depth from nori seaweed on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Aquadesiac contains Flavour Enhancer (621).\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, Hub Heat 3\/11 — a gentle wave of flavour, not a tsunami.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten-free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's vegan-friendly and may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685491754,"sku":"STEFAQUA","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-aquadesiac-front-v2_9baa9a0c-b53f-4c6e-bd33-aa79925c46a8.png?v=1786054819"},{"product_id":"stef-the-maori-ultimate-rub-collection-4-pack-seasoning-rub","title":"STEF THE MAORI: The Full Stef – All 4 Seasonings Bundle Pack","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium-mild across the four — from grandma-approved to smoker-ready (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e Four shakers — 240g Rub One Out, 240g Pork Hunt, 200g Deep Bush, 220g Aquadesiac\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Three of the four contain MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check each physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, pork, lamb, chicken, seafood and veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTHE FULL STEF — the whole flavour table, one box\u003c\/h2\u003e\u003cp\u003eWhy choose one when you can run the lot? THE FULL STEF stacks all four Stef the Maori seasonings into a single cheeky arsenal — the everyday all-rounder, the sweet-smoky pork weapon, the wild native-pepper number and the coastal zinger. Born in the Far North of Aotearoa, built for backyards right across Australia. Buy the bundle and save on the lot — the easiest way to cover every cook you'll throw down this year, and a ripping gift for the pitmaster who has everything but this.\u003c\/p\u003e\u003ch2\u003eWhat's in the box\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/stef-the-maori-rub-one-out-all-purpose-seasoning-rub\"\u003eRub One Out – All Purpose Seasoning\u003c\/a\u003e — the versatile all-rounder for steak, chook and veg\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/stef-the-maori-pork-hunt-pork-and-chicken-seasoning-rub\"\u003ePork Hunt – Pork \u0026amp; Chicken\u003c\/a\u003e — sweet-smoky star power for ribs, wings and roasts\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/stef-the-maori-deep-bush-savoury-with-horopito-seasoning-rub\"\u003eDeep Bush – Savoury with Horopito\u003c\/a\u003e — wild NZ horopito and paprika for lamb, venison and game\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eAquadesiac – Surf, Turf \u0026amp; Veggies\u003c\/a\u003e — zesty lime and nori seaweed for seafood, meat and veg\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow to cook with them\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eReach for Rub One Out on weeknight steak, snags and roast spuds\u003c\/li\u003e\n\u003cli\u003eCoat ribs and wings in Pork Hunt, then smoke or grill for a sticky, caramelised bark\u003c\/li\u003e\n\u003cli\u003eRub Deep Bush into lamb backstrap or venison before a hard sear\u003c\/li\u003e\n\u003cli\u003eDust Aquadesiac over prawns, calamari or chicken skewers just before the grill\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe flavour lineup\u003c\/h2\u003e\u003cp\u003eFour completely different directions, so there's always a right shaker for the plate. \u003cstrong\u003eRub One Out\u003c\/strong\u003e is clean and savoury — salt, garlic, onion and a whisper of mustard, finishing on a moreish umami note. \u003cstrong\u003ePork Hunt\u003c\/strong\u003e runs sweet and smoky, coconut sugar and paprika building a caramelised, sticky crust with a gentle chilli tingle. \u003cstrong\u003eDeep Bush\u003c\/strong\u003e is the wild card — native horopito pepper brings a slow, earthy heat that's genuinely unique to Aotearoa. \u003cstrong\u003eAquadesiac\u003c\/strong\u003e is bright and coastal, lime and nori giving it a zesty, briny lift. Mild through to medium-mild, so the whole table's covered whatever the heat tolerance.\u003c\/p\u003e\u003ch2\u003eIn the shakers\u003c\/h2\u003e\u003cp\u003eEach rub keeps its own character in the jar: Rub One Out is pale and fine, Pork Hunt a darker reddish-brown with visible spice speckle, Deep Bush earthy and herb-flecked, Aquadesiac pale with flecks of nori and lime. All four are coarse enough to build a proper crust and free-flowing enough to shake evenly.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003eAll four seasonings are vegan-friendly. Three of the four — Rub One Out, Pork Hunt and Aquadesiac — contain Flavour Enhancer (621); Deep Bush is made without it. Every jar may contain traces of gluten (wheat), soy, milk \u0026amp; peanuts from shared processing equipment. Full ingredient lists are printed on each individual product listing and the physical label — always check the label if you're managing a specific allergy or intolerance.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/735_fist-pump-four-shakers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eFour jars, every base covered — the sort of haul I'd stash under a false floorboard. Complete the arsenal: mop your cooks with \u003ca href=\"\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e and keep \u003ca href=\"\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungos Habanero Ketchup\u003c\/a\u003e on the table for dunking. Tip: keep the caps on tight and away from the steam so the blends stay free-flowing. The full range lives in the \u003ca href=\"\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Four-Jar Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne grill, four shakers, total takeover.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 chicken wings; 1 rump steak; 4 lamb cutlets; 12 green prawns; A shake each of all four seasonings.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the wings with Pork Hunt, the steak with Rub One Out, the cutlets with Deep Bush and the prawns with Aquadesiac.\u003c\/li\u003e\n\u003cli\u003eCook the wings indirect at 180°C for 30 minutes until 75°C.\u003c\/li\u003e\n\u003cli\u003eMeanwhile sear the steak and cutlets over high heat for about 3 minutes a side, then rest.\u003c\/li\u003e\n\u003cli\u003eGrill the prawns last, 2 minutes a side, and serve everything on one big board.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Each blend is matched to the protein it's built for, so every bite tastes different.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow much do I save buying The Full Stef bundle?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eLess than buying all four seasonings separately.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I buy the rubs individually instead?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes — every rub in the bundle is also sold on its own: Rub One Out, Pork Hunt, Deep Bush and Aquadesiac all have their own listings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhich rub in the bundle is the spiciest?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003ePork Hunt is the hottest of the four at a medium-mild Hub Heat 4\/11. Rub One Out is the mildest at Hub Heat 2\/11, with Deep Bush and Aquadesiac in between at Hub Heat 3\/11.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs The Full Stef good for gifting?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes — it's one of our most-gifted bundles. Four distinct flavours in one box covers almost any cook, which makes it an easy pick for a pitmaster who already has everything else.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDo all four rubs contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eThree of the four (Rub One Out, Pork Hunt, Aquadesiac) contain Flavour Enhancer (621). Deep Bush is made without it. Always check each physical label for the full ingredient list.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How much do I save buying The Full Stef bundle?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Less than buying all four seasonings separately.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy the rubs individually instead?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — every rub in the bundle is also sold on its own: Rub One Out, Pork Hunt, Deep Bush and Aquadesiac all have their own listings.\"}}, {\"@type\": \"Question\", \"name\": \"Which rub in the bundle is the spiciest?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork Hunt is the hottest of the four at a medium-mild Hub Heat 4\/11. Rub One Out is the mildest at Hub Heat 2\/11, with Deep Bush and Aquadesiac in between at Hub Heat 3\/11.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Full Stef good for gifting?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's one of our most-gifted bundles. Four distinct flavours in one box covers almost any cook, which makes it an easy pick for a pitmaster who already has everything else.\"}}, {\"@type\": \"Question\", \"name\": \"Do all four rubs contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Three of the four (Rub One Out, Pork Hunt, Aquadesiac) contain Flavour Enhancer (621). Deep Bush is made without it. Always check each physical label for the full ingredient list.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685524522,"sku":"STEF4PAK","price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/stef-bundle-gallery-hero-v2_86d858a5-4ede-474a-8184-97f84b476714.jpg?v=1786055333"},{"product_id":"four-saucemen-the-pork-rub-295g","title":"FOUR SAUCEMEN: The Pork Rub - 295g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle whisper, no real fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 295g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, chops and belly\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBuilt for the whole hog\u003c\/h2\u003e\u003cp\u003ePork rewards a rub that knows what it's doing, and this is that rub. A sweet-savoury blend of spice, brown sugar and garlic, The Pork Rub is built to melt into fat, build bark and carry a shoulder or a rack of ribs all the way through a long, slow cook.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet brown sugar and warm spice up front, savoury garlic underneath, and a faint mustard tang that cuts the richness of the fat. Balanced for pork — sweet enough to caramelise, savoury enough to stay serious.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs the night before, then cook low and slow until the bark sets and the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eRub a shoulder heavily for pulled pork and let it ride through the stall.\u003c\/li\u003e\n\u003cli\u003eSeason chops and sear hard for a sweet, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eSlather a pork belly and roast slow for crackle up top, spice underneath.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, sugar-flecked blend in warm brown tones; the grind grips fatty cuts and builds a proper bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices and Spice Extract, Salt, Sugar, Brown Sugar, Garlic Powder, Anti-Caking Agent (551). Contains Mustard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/579_hand-on-heart-pork-burger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: two coats on a shoulder the night before, then low and slow till it pulls itself apart. Glaze the last stretch with \u003ca href=\"\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell Holy Grail Hog Glaze\u003c\/a\u003e and spoon \u003ca href=\"\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e over the sliced belly. Patience does the heavy lifting.\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 Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSet it up after tea, eat like royalty tomorrow.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 5 tbsp The Pork Rub; 2 tbsp yellow mustard; ½ 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\u003eSlather the shoulder in mustard, coat it heavily with The Pork Rub and rest in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, for 10–12 hours until it probes like butter at 93–95°C.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and rest in an esky for at least an hour, then pull and toss through the juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The long rest lets the juices settle back in so the pork stays moist when you pull it.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526840053802,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-pork-rub-front.png?v=1783438437"},{"product_id":"four-saucemen-the-rub-all-purpose-285g","title":"FOUR SAUCEMEN: The Rub - 285g","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 — no chilli, just savoury goodness\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 285g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten — yeast extract (wheat, barley) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Vegetables, chicken and fish — and as a base layer under any other rub\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe everyday hero your pantry's been missing\u003c\/h2\u003e\u003cp\u003eNot every cook needs a specialist. The Rub is the Four Saucemen's do-anything all-purpose blend — the jar you reach for on a Tuesday when the veg needs seasoning, the chook needs a lift, and you can't be bothered thinking too hard about it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBalanced and savoury, built to complement rather than dominate. Clean salt and gentle spice with no chilli heat — the kind of seasoning that makes plain food taste considered without stealing the show.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eToss a tray of roast veg and spuds before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs for an easy midweek roast.\u003c\/li\u003e\n\u003cli\u003eSeason white fish lightly before it hits the pan.\u003c\/li\u003e\n\u003cli\u003eLay it down as a base layer under any bolder rub.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA savoury, even-grind all-purpose blend that sprinkles cleanly and seasons without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, sugar, spices, dehydrated garlic, flavour, yeast extract (wheat, barley), vegetable oil. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten: the brand states it contains yeast extract (gluten), and the label lists yeast extract (wheat, barley). Not suitable for a gluten-free diet — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/571_jaw-drop-chicken-thighs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery pantry needs a do-anything jar, and this quiet all-rounder is it. Season chicken thighs or a tray of veg, roast till golden, then build the plate with a swipe of \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e and a smear of \u003ca href=\"\/products\/tracklements-particularly-british-piccalilli\"\u003eTracklements Piccalilli\u003c\/a\u003e. No fuss, all flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tuesday Tray-Bake Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne tray, no thinking, all flavour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 bone-in chicken thighs; 3 tbsp The Rub; 600g baby potatoes, halved; 1 red onion, cut into wedges; 2 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the spuds and onion in half the oil and a tablespoon of The Rub, and spread over a lined tray.\u003c\/li\u003e\n\u003cli\u003eRub the thighs with the remaining oil and rub and nestle them skin-up on top.\u003c\/li\u003e\n\u003cli\u003eRoast at 210°C for 40–45 minutes until the skin is golden and the thighs read 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The chicken fat drips onto the spuds below and does the basting for you.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526840283178,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-the-rub-front.png?v=1783438441"},{"product_id":"four-saucemen-the-black-truffle-rub-100g","title":"FOUR SAUCEMEN: The Black Truffle Rub - 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure earthy luxury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, lamb, seafood, fries, soups and cheese\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA little jar of decadence\u003c\/h2\u003e\u003cp\u003eSome jars are for everyday; this one's for showing off. The Black Truffle Rub brings deep, earthy truffle to your own kitchen — a pinch turns a midweek steak, a bowl of chips or a wedge of cheese into something that tastes like it came with a white tablecloth.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, earthy and savoury, with the unmistakable mushroomy depth of black truffle over a clean salt-and-pepper base. No heat — just pure, luxurious umami that lingers.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust it over a resting steak or lamb so the aroma blooms in the heat.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips straight from the fryer.\u003c\/li\u003e\n\u003cli\u003eStir a pinch into soups, risottos and mash.\u003c\/li\u003e\n\u003cli\u003eSprinkle over seafood or melted cheese for an instant upgrade.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA fine, dark-flecked blend with a heady truffle aroma; a little goes a very long way.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, dehydrated vegetables (garlic, onion), sugar, spices, activated charcoal (carbon black), vegetable oil, natural truffle flavour. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/869_savouring-truffle-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA pinch of the good stuff turns a Tuesday steak into something you'd hide from the guests. Dust it over the resting meat, mop with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e, then a few flakes of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-wild-mushroom\"\u003eFalksalt Wild Mushroom Sea Salt Flakes\u003c\/a\u003e to finish. Restraint is the trick — truffle whispers, it doesn't shout.\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: Truffle Parmesan Hot Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePub chips that think they're at a wedding.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g frozen or homemade chips; 1 tsp The Black Truffle Rub; 2 tbsp finely grated parmesan; 1 tbsp chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the chips until crisp and golden, 220°C oven or air fryer per the pack.\u003c\/li\u003e\n\u003cli\u003eTip straight into a big bowl while still steaming hot.\u003c\/li\u003e\n\u003cli\u003eToss with the truffle rub, parmesan and parsley and serve before anyone can say no.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot, oily chips catch the fine rub and bloom the truffle aroma instantly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526840610858,"sku":null,"price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-black-truffle-front.png?v=1783438446"},{"product_id":"four-saucemen-the-chicken-rub-250g","title":"FOUR SAUCEMEN: The Chicken Rub - 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a little heat, nothing fierce\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Butterflied chicken, wings, breast and thigh\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything a chook's been waiting for\u003c\/h2\u003e\u003cp\u003eA good chicken rub earns its keep every week, and this is one you'll wear out. Built to season a whole butterflied bird or a tray of wings, The Chicken Rub delivers savoury depth and crackling skin without ever fighting the meat.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and herby with a warm, gently spiced backbone and just a whisper of heat. Balanced for poultry — enough character to make the skin sing, restrained enough to let the bird taste like the bird.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eButterfly a whole bird, season all over, and roast or smoke until the skin cracks.\u003c\/li\u003e\n\u003cli\u003eToss wings before they hit the grill or oven.\u003c\/li\u003e\n\u003cli\u003eSeason a breast and sear for a quick, savoury midweek dinner.\u003c\/li\u003e\n\u003cli\u003eSlow-cook seasoned thighs until they fall apart.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm, herby blend with a medium grind that coats skin evenly and crisps beautifully under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, spices, spice extract, salt, dehydrated vegetables (onion, garlic), anti-caking agent (551). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/792_thumbs-chicken-skewers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: butterfly the bird, dust it heavy, and roast it hot till the skin cracks like glass. Mop the last few minutes with \u003ca href=\"\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e and keep \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon Hot Sauce\u003c\/a\u003e on the table for the ones who like a nudge.\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 Chook Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCheap cut, big swagger.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 chicken drumsticks; 3 tbsp The Chicken Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the drumsticks in oil and the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 90 minutes until they reach at least 75°C.\u003c\/li\u003e\n\u003cli\u003eFinish over a hot grill for 2–3 minutes a side to crisp the skin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Drumsticks forgive a little extra time, so the higher end of the smoke keeps them juicy and tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526840676394,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-chicken-rub-front.png?v=1783438464"},{"product_id":"four-saucemen-pohutukawa-smoked-peppercorns-70g","title":"FOUR SAUCEMEN: Pohutukawa Smoked Peppercorns - 70g","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 Peppery, not chilli — a proper black-pepper bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 70g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Single ingredient — whole peppercorns; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, eggs, roast veg — anything a fresh pepper grind suits\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003ePeppercorns with a genuine Kiwi story\u003c\/h2\u003e\u003cp\u003eThis is pepper with a postcode. Whole black peppercorns are cold-smoked over New Zealand pohutukawa wood — the crimson-flowering Kiwi Christmas tree — for a fragrant, smoky bite you simply can't get from the supermarket jar. Load a grinder and taste the difference fresh.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClassic sharp black-pepper heat wrapped in a gentle, woodsy smoke. Fragrant and warming rather than fiery — the smoke rounds off the bite and lingers on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGrind fresh over a resting steak so the aroma blooms in the heat.\u003c\/li\u003e\n\u003cli\u003eTwist over fried or scrambled eggs for a smoky lift.\u003c\/li\u003e\n\u003cli\u003eFinish roast veg and potatoes straight from the oven.\u003c\/li\u003e\n\u003cli\u003eLoad a pepper mill and use it as your everyday grind.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eWhole, glossy black peppercorns with a distinct smoky aroma — built to be ground fresh, not used pre-cracked.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole black peppercorns, smoked over pohutukawa wood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e A single-ingredient whole spice; allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/871_grinding-pepper-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler's tip, whispered so the taxman don't hear: grind these fresh over a resting steak and the smoke does half the seasoning for you. Build the plate around it with \u003ca href=\"\/products\/the-feedlot-black-angus\"\u003eThe Feedlot Black Angus Rub\u003c\/a\u003e to cook and a mop of \u003ca href=\"\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon 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: Smoky Pepper Steak Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe steakhouse classic, minus the steakhouse bill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillet steaks; 1 tbsp Pohutukawa Smoked Peppercorns, coarsely cracked; 1 shallot, finely diced; ½ cup beef stock; ½ cup thickened cream.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks with salt and sear in a hot pan to your liking, then rest them on a board.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, soften the shallot for 2 minutes, add the cracked peppercorns and toast 30 seconds.\u003c\/li\u003e\n\u003cli\u003ePour in the stock, scrape up the brown bits, add the cream and simmer 3–4 minutes until it coats a spoon.\u003c\/li\u003e\n\u003cli\u003ePour over the sliced steak, resting juices and all.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Toasting the cracked pepper in the fat wakes up the pohutukawa smoke.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526840774698,"sku":null,"price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-peppercorns-front.png?v=1783438468"},{"product_id":"four-saucemen-the-lamb-rub-300g","title":"FOUR SAUCEMEN: The Lamb Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a subtle touch of warmth, no real fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Legs of lamb, shoulders, ribs and the slow cooker\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eNorth African warmth, built for lamb\u003c\/h2\u003e\u003cp\u003eLamb loves spice, and this rub leans into it. A North African-inspired blend of warm, earthy spices, The Lamb Rub is made to stand up to rich, fatty lamb — the kind of seasoning that turns a shoulder or a leg into a slow-cooked feast.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eWarm and earthy, with cumin-led spice, a savoury depth and a subtle touch of heat on the finish. Aromatic rather than fiery — built to complement lamb's richness, not bury it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a leg of lamb and roast to blushing pink.\u003c\/li\u003e\n\u003cli\u003eSeason a shoulder heavily and slow-roast until it shreds.\u003c\/li\u003e\n\u003cli\u003eCoat lamb ribs and cook low until the fat renders.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through a slow-cooker braise for depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm, earthy-toned blend flecked with visible spice; a medium grind that clings to fatty cuts through a long cook.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A North African-inspired spice blend. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Sugar, salt, spices and spice extract, dehydrated garlic, cocoa powder. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/739_sniff-lamb-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one leans North African — warm, earthy, made for lamb that's had time to relax. Rub a shoulder and slow-roast till it shreds, then glaze the last stretch with \u003ca href=\"\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e and finish with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic Sea Salt Flakes\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Slow-Roast Spiced Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFall-apart lamb that does all the work while you don't.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 4 tbsp The Lamb Rub; 2 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder with oil and The Lamb Rub, then leave it at room temperature for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting dish with the stock, cover tightly with foil, and roast at 160°C for 4–4½ hours.\u003c\/li\u003e\n\u003cli\u003eUncover and roast another 30 minutes at 200°C to crisp the outside, then shred with two forks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A tight cover keeps the moisture in while the fat and connective tissue break down.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526840938538,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-lamb-rub-front.png?v=1783438472"},{"product_id":"four-saucemen-jalapeno-sweet-orange-rub-300g","title":"FOUR SAUCEMEN: Jalapeno \u0026 Sweet Orange Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — citrusy jalapeño with a proper kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, skirt steak tacos, fish, scallops, crayfish and hot wings\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSunshine and heat in one shaker\u003c\/h2\u003e\u003cp\u003eThis is the jar that makes taco night an event. Bright sweet orange up top, a proper jalapeño kick underneath — the Jalapeno \u0026amp; Sweet Orange Rub brings sunshine and fire to chicken, seafood and anything headed for a warm tortilla.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty sweet-orange citrus leads, then a building jalapeño heat with a savoury base to hold it together. Fruity and fiery at once — lively rather than punishing, but it doesn't hold back.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub chicken or hot wings and grill hard for a citrus-chilli crust.\u003c\/li\u003e\n\u003cli\u003eSeason skirt steak for tacos and char it fast.\u003c\/li\u003e\n\u003cli\u003eDust scallops, crayfish or firm white fish before searing.\u003c\/li\u003e\n\u003cli\u003eMix through panko to crumb fish for a zesty coating.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA bright, flecked blend with visible chilli and citrus notes; medium grind that lifts and clings to grilled and seared foods.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, salt, jalapeño powder, orange peel, spices, citric acid (330), vegetable oil, natural flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/828_thumbs-jalapeno-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBright citrus, then a jalapeño kick that means it — taco night's new headliner. Rub chicken or skirt steak, char it hard, then build the tacos with a smear of \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e and a lash of \u003ca href=\"\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e. Heat that tastes like sunshine.\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: Citrus-Chilli Skirt Steak Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco night, but it brought a getaway car.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 700g skirt steak; 3 tbsp Jalapeno \u0026amp; Sweet Orange Rub; 12 small tortillas; 1 cup shredded cabbage; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak all over with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over a very hot fire for 3–4 minutes a side, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thinly across the grain and pile into warmed tortillas with cabbage and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Skirt is all about the slice: cutting across the grain makes it tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526841036842,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-jalapeno-front.png?v=1783438476"},{"product_id":"four-saucemen-the-beef-rub-300g","title":"FOUR SAUCEMEN: The Beef Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury, all colour and bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef short ribs, venison and lamb shanks\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLet the beef do the talking\u003c\/h2\u003e\u003cp\u003eSome rubs bury the beef; this one bows to it. Built around garlic, salt and pepper with a hit of beetroot powder for vibrant colour, The Beef Rub lifts a good cut instead of hiding it — an award-winning blend from four mates in Auckland who cook for the taste of the meat, not to mask it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eEarthy and savoury with a peppery backbone. No heat and no smoke-and-mirrors — just deep garlic savouriness, a clean peppery lift and a gentle earthy sweetness from the beetroot that also lends steaks and short ribs a gorgeous deep colour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason a thick steak, rest it uncovered in the fridge, then sear hard for a peppery, deeply coloured crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs and cook low and slow until the bark is dark and the meat gives way.\u003c\/li\u003e\n\u003cli\u003eCoat a brisket the night before and smoke it long for classic bark and beefy depth.\u003c\/li\u003e\n\u003cli\u003eTake it past beef — it's a cracker on venison and lamb shanks too.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA striking deep red-brown blend, courtesy of the beetroot, with a medium-coarse grind that grips big cuts and builds a proper bark.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Vegetables (Garlic, Beetroot), Spice, Vegetable Oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand); made in New Zealand. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/545_jaw-drop-beef-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler's orders: rub it on thick, two coats on a brisket, and let the beetroot do the colour work while patience does the rest. Mop it late with \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and keep \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced ends. No heat, no gimmicks — just a dark, beefy bark worth guarding.\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: Low-and-Slow Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino bones, worth every hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs (about 2kg, 3–4 bones); 4 tbsp The Beef Rub; 1 tbsp olive oil; ½ cup beef stock for spritzing.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the hard fat from the top, rub with oil and coat thickly with The Beef Rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours, spritzing with stock every hour after the first three, until the meat probes like butter around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 45 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The beetroot in the rub darkens the bark beautifully over a long cook.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526841593898,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-beef-rub-front.png?v=1783438546"},{"product_id":"four-saucemen-hawkes-bay-lime-ancho-chilli-300g","title":"FOUR SAUCEMEN: Hawkes Bay Lime \u0026 Ancho Chilli - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — mellow, smoky ancho warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, seafood and — the winner — tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eZest and smoke, balanced just right\u003c\/h2\u003e\u003cp\u003eSome rubs shout; this one charms. Bright Hawkes Bay lime meets mellow, smoky ancho chilli for a rub that lands squarely in the friendly zone — enough warmth to keep things interesting, enough zest to keep them lively. Tacos have found their new best mate.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty lime up front, then a soft, smoky ancho warmth that builds slowly and never tips into fire. Savoury and citrusy underneath — rounded, moreish and genuinely easy to like.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub chicken thighs or wings and grill for a smoky, citrus crust.\u003c\/li\u003e\n\u003cli\u003eSeason a pork shoulder or chops before a slow cook.\u003c\/li\u003e\n\u003cli\u003eDust prawns or firm fish before a quick sear.\u003c\/li\u003e\n\u003cli\u003eLoad it into tacos — this is where it truly shines.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA rust-red, flecked blend with a citrus-and-smoke aroma; medium grind that clings to grilled and seared foods.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sea salt, brown sugar, sugar, spices, dehydrated vegetable protein, food acids (330, 262), anti-caking agent (551), Hawke's Bay lime powder, vegetable oil, lime extract, spice extract, herb extract, flavour. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/510_savouring-ancho-lamb-cutlets.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eLime up front, then a slow, smoky ancho warmth that never tips into fire — the friendly end of the chilli scale. Rub chicken thighs or pork, char them up, and load the tacos with \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e and a splash of \u003ca href=\"\/products\/danny-balboas-fight-sauce-hot-sauce\"\u003eDanny Balboas Fight 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: Lime-Ancho Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive minutes on the grill, five seconds on the plate.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled green prawns; 2 tbsp Hawkes Bay Lime \u0026amp; Ancho Chilli; 8 small tortillas; 1 avocado, sliced; Sour cream 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 prawns with a splash of oil and the rub.\u003c\/li\u003e\n\u003cli\u003eGrill or pan-sear over high heat for 1–2 minutes a side until just pink and firm.\u003c\/li\u003e\n\u003cli\u003eLoad into warm tortillas with avocado and a dollop of sour cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Prawns cook fast, so a rub with this much flavour does the job a long marinade would.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526841626666,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-hawkes-bay-front.png?v=1783438480"},{"product_id":"four-saucemen-the-black-rub-300g","title":"FOUR SAUCEMEN: The Black Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a proper chilli zing\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef short ribs, steaks and beef cheeks\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFor a bark as dark as midnight\u003c\/h2\u003e\u003cp\u003eWhen The Beef Rub isn't enough, this is where you go. The Black Rub is the garlic-and-chilli bark builder — a darker, spicier blend made to armour a brisket or a rack of short ribs in deep, savoury, faintly fiery crust.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeep and savoury with heavy roasted garlic, a smoky darkness and a genuine chilli zing on the finish. Bolder and hotter than The Beef Rub — built to stand up to big, fatty beef.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket and smoke it long for a dark, spicy bark.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs and cook low until they probe like butter.\u003c\/li\u003e\n\u003cli\u003eSeason steaks and sear hard for a peppery, chilli-edged crust.\u003c\/li\u003e\n\u003cli\u003eSlather beef cheeks before a slow braise for deep colour and heat.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dark, near-black coarse blend flecked with chilli and garlic; the grind grips big cuts and builds serious bark.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A garlic-and-chilli blend. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Salt, dehydrated vegetables (garlic, onion), sugar, spices, colour (activated charcoal (carbon black)), vegetable oil. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/600_jaw-drop-brisket-slice.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and I'm not sorry — garlic and chilli built for a bark you can see from the fence. Coat a brisket and smoke it long, mop with \u003ca href=\"\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard BBQ Sauce\u003c\/a\u003e, then finish the sliced ends with \u003ca href=\"\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno 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: Black Bark Beef Cheeks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe cheapest cut in the cabinet, cooked like treasure.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 beef cheeks (about 1.2kg), trimmed; 3 tbsp The Black Rub; 1 onion, sliced; 2 cups beef stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cheeks in The Black Rub and sear hard in a heavy pot for 2 minutes a side.\u003c\/li\u003e\n\u003cli\u003eAdd the onion and stock, cover, and braise at 150°C for 3–3½ hours until a fork slides in with no resistance.\u003c\/li\u003e\n\u003cli\u003eLift the cheeks out, reduce the liquid by half on the stovetop and spoon it back over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Searing first builds a dark crust that seasons the braising liquid as it cooks.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526841823274,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-black-rub-front.png?v=1783438485"},{"product_id":"four-saucemen-the-rib-glaze-500ml","title":"FOUR SAUCEMEN: The Rib Glaze - 500ml","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 — just a touch of heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, wings and pork belly (one bottle glazes 8-10 racks)\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe lacquer that makes ribs glisten\u003c\/h2\u003e\u003cp\u003eGreat ribs earn their shine, and this is how you get it. The Rib Glaze is a sticky, glossy finishing glaze built to lacquer a rack in the final stretch of the cook — one generous bottle carries eight to ten racks from good to unforgettable.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and sticky with a savoury backbone and just a whisper of heat. It caramelises into a glossy, tacky coat that clings to ribs and wings without running off.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush pork ribs in the last 20-30 minutes so it sets into a sticky lacquer.\u003c\/li\u003e\n\u003cli\u003eToss wings after cooking for a glossy, moreish finish.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly for shine and stick.\u003c\/li\u003e\n\u003cli\u003eWarm it first so it brushes on thin and even.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, deep-amber glaze with a pourable, brushable body that thickens and caramelises under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, water, tomato paste, vinegar, molasses, glucose, Worcestershire sauce, sea salt, spices. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/797_high-glazed-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOne bottle glazes eight to ten racks, so don't be shy — but brush it thin in the last twenty minutes so it lacquers instead of burns. Season the ribs first with \u003ca href=\"\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e and keep \u003ca href=\"\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e on the board for the pull-apart bits.\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: Glossy Pork Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRibs so shiny you can check your hair in them.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 4 tbsp your favourite pork rub; 1 cup The Rib Glaze, warmed.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the membrane, season both sides and smoke at 125°C for about 4½ hours.\u003c\/li\u003e\n\u003cli\u003eBrush with a thin coat of warmed glaze and cook another 20–30 minutes until set and tacky.\u003c\/li\u003e\n\u003cli\u003eGive a second thin coat for the last 10 minutes, then rest 10 minutes and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Two thin coats lacquer; one thick coat just slides off and burns.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526842544170,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-rib-glaze-front.png?v=1783438504"},{"product_id":"four-saucemen-buffalo-wing-sauce-500ml","title":"FOUR SAUCEMEN: Buffalo Wing Sauce - 500ml","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 — proper buffalo heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (brand-stated); contains milk (butter) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings — tossed, glazed and served hot\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWings were made for this\u003c\/h2\u003e\u003cp\u003eThere's a reason buffalo wings never go out of style, and this bottle is it. Buttery, tangy and properly hot, the Buffalo Wing Sauce is built to cling to a tray of crispy wings and disappear at speed — game day's non-negotiable.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClassic buffalo: rich and buttery up front, sharp and tangy through the middle, then a clean cayenne heat that lingers. Bold enough to lead, balanced enough to keep you coming back.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason wings with a chicken rub, bake or fry until crisp, then toss in the sauce.\u003c\/li\u003e\n\u003cli\u003eReturn the tossed wings to the heat for a minute to set the glaze.\u003c\/li\u003e\n\u003cli\u003eRe-glaze just before serving for extra cling.\u003c\/li\u003e\n\u003cli\u003eUse it as a dip or drizzle for fries and fried chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy orange-red sauce with a smooth, pourable body that coats evenly and clings to crispy skin.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Red pepper, water, white wine vinegar, sugar, sea salt, lemon juice concentrate, butter (milk), tomato paste, garlic powder, onion powder, spices, Worcestershire sauce, smoke flavour, caramel, xanthan gum. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Contains: milk (butter, listed ingredient). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/857_fistpump-buffalo-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBuffalo done properly — buttery, tangy, and hot enough to matter without wrecking the party. Season wings with \u003ca href=\"\/products\/rum-and-que-soft-coq\"\u003eRum and Que Soft Coq Rub\u003c\/a\u003e, bake them crisp, then toss and return to the heat to set. Keep \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e nearby for the ones who chicken out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Oven-Crisp Buffalo Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo fryer, no mess, no survivors.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg chicken wings, tips removed; 1 tbsp baking powder; 1 tsp salt; ¾ cup Buffalo 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\u003ePat the wings very dry, toss with the baking powder and salt, and lay them on a rack over a tray.\u003c\/li\u003e\n\u003cli\u003eBake at 220°C for 45–50 minutes, flipping halfway, until crisp and at least 75°C.\u003c\/li\u003e\n\u003cli\u003eToss in the warmed sauce, then return to the oven for 2 minutes to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps like it's been fried.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526842904618,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-buffalo-front.png?v=1783438507"},{"product_id":"four-saucemen-the-bbq-sauce-500ml","title":"FOUR SAUCEMEN: The BBQ Sauce - 500ml","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 — just a hint of heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — ribs, brisket, burgers and dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe house sauce for everything\u003c\/h2\u003e\u003cp\u003eEvery kitchen needs one sauce that does it all, and this is the Four Saucemen's answer. Built on dates, cocoa, coffee and chilli, The BBQ Sauce has a dark, grown-up depth that works as a mop, a slather or a dip — the bottle that never leaves the table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, sweet and complex: dark dates and cocoa for depth, coffee for a roasted edge, and just a hint of chilli warmth on the finish. Balanced between sweet and savoury — more grown-up than your average squeeze bottle.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop ribs or brisket in the last stretch of the cook so it glazes.\u003c\/li\u003e\n\u003cli\u003eSlather burgers and pulled pork for instant depth.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for chips, wings and fried chicken.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through pan juices for a quick sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy dark-brown sauce with a pourable-yet-clingy body that mops and dips equally well.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Includes dates, cocoa, chilli and coffee among its ingredients. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Filtered water, tomato paste, brown sugar, dates, cider vinegar, Worcestershire sauce, coffee, onion, garlic, spices, cocoa powder, mustard seeds, chilli powder, xanthan gum, natural smoke flavour. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Contains: mustard (mustard seeds, listed ingredient). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/855_licking-glazed-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe do-everything bottle — dates, cocoa and coffee giving it a dark, grown-up depth. Brush it on ribs or brisket in the last stretch so the sugars glaze instead of burn, after seasoning with \u003ca href=\"\/products\/the-feedlot-cattle-call\"\u003eThe Feedlot Cattle Call Rub\u003c\/a\u003e. Keep \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the cut-through.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky BBQ Meatloaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNan's recipe, after it ran off with a pitmaster.\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 cup breadcrumbs; 1 egg; 1 onion, grated; ¾ cup The 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\u003eMix the mince, breadcrumbs, egg, onion and ¼ cup of the sauce, then shape into a loaf on a lined tray.\u003c\/li\u003e\n\u003cli\u003eBake or smoke at 180°C for about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the remaining sauce and cook another 15 minutes until the centre hits 71°C, then rest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing in the last stretch caramelises the dates and cocoa without catching.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526843068458,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-bbq-sauce-front.png?v=1783438511"},{"product_id":"four-saucemen-spiced-rum-rib-glaze-500ml","title":"FOUR SAUCEMEN: The Spiced Rum Rib Glaze - 500ml","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 — just a touch of heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly and wings\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eRibs with a rum-soaked swagger\u003c\/h2\u003e\u003cp\u003eThis is the glaze that turns a rack of ribs into a talking point. Laced with New Zealand spiced rum, the Spiced Rum Rib Glaze brings warm, boozy sweetness and a sticky lacquer that caramelises into something a little bit special.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and warming, with the vanilla-and-spice character of spiced rum over a sticky, glossy base. A gentle heat rounds it off — rich, moreish and just a touch indulgent.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush pork ribs in the last 20-30 minutes for a boozy, sticky lacquer.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly for shine and caramelised edges.\u003c\/li\u003e\n\u003cli\u003eToss wings after cooking for a sweet, spiced finish.\u003c\/li\u003e\n\u003cli\u003eWarm it before brushing so it goes on thin and even.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA deep-amber, glossy glaze with a pourable body that thickens into a sticky, caramelised coat under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Made with New Zealand spiced rum. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Sugar, water, tomato paste, vinegar, molasses, glucose, Worcestershire sauce, spiced rum (3.5%), salt, spices. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/789_cheers-rum-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA rib glaze with a splash of NZ spiced rum — warm, sweet and just a little bit dangerous. Brush it on in the last twenty minutes for a sticky, boozy lacquer; season the ribs first with \u003ca href=\"\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e and finish with a smear of \u003ca href=\"\/products\/tracklements-rich-redcurrant-jelly-250g\"\u003eTracklements Rich Redcurrant Jelly\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: Rum-Glazed Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA weeknight chop with a little contraband on it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork loin chops; Salt and pepper; ½ cup Spiced Rum Rib Glaze, warmed.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the chops and grill over medium-high heat for 4–5 minutes a side.\u003c\/li\u003e\n\u003cli\u003eBrush with glaze in the last 3 minutes, turning once, until sticky and the centre reads 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then give one more thin brush before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pulling chops at 63°C and resting keeps them juicy instead of chalky.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526843461674,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-spiced-rum-front.png?v=1783438515"},{"product_id":"four-saucemen-manuka-hot-honey-rib-glaze-500ml","title":"FOUR SAUCEMEN: Manuka Hot Honey Rib Glaze - 500ml","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 — gentle sweet heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, chicken, wings and pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet heat, straight off the hive\u003c\/h2\u003e\u003cp\u003eThe hot-honey craze, in glaze form. This one pairs New Zealand manuka honey with a gentle chilli for a sticky, sweet-hot lacquer that turns ribs, wings and chicken glossy and irresistible — the sibling to the Manuka Hot Honey Rub, built for the last stretch of the cook.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich manuka honey sweetness up front, a soft chilli warmth on the finish, and a sticky body that caramelises beautifully. More cosy warmth than fire — sweet, glossy and moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush ribs late so the honey caramelises without catching.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken and wings for a sweet-hot, sticky skin.\u003c\/li\u003e\n\u003cli\u003eSlather pork belly or chops in the final minutes.\u003c\/li\u003e\n\u003cli\u003eWarm it first so it brushes on thin and even.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy golden-amber glaze with a honeyed aroma and a sticky, brushable body that lacquers under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains New Zealand manuka honey and chilli. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Water, brown sugar, tomato paste, multi-floral manuka honey (10%), sugar, white wine vinegar, molasses, spices, salt. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/714_drooling-honey-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSweet manuka honey, a gentle chilli chase — the glaze that makes people ask what you did. Brush it on ribs or wings late so it caramelises without catching. Season first with \u003ca href=\"\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e and keep \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e close for a sharper edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Grilled Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, hot and gone before you sit down.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 2 tbsp chicken rub; ½ cup Manuka Hot Honey Rib Glaze, warmed.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs and grill over medium heat for 5–6 minutes a side.\u003c\/li\u003e\n\u003cli\u003eBrush with glaze in the final 4 minutes, turning a couple of times, until glossy and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve with an extra drizzle of glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat gives the honey time to caramelise without blackening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526845165610,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-manuka-glaze-front.png?v=1783438519"},{"product_id":"four-saucemen-the-beef-gravy-120g","title":"FOUR SAUCEMEN: The Beef Gravy - 120g","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 — peppery, not chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 120g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast beef, steak, mash, pies and snags\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe gravy your roast deserves\u003c\/h2\u003e\u003cp\u003eA great roast can be undone by a sad gravy. This one fixes that. The Beef Gravy is a rich, peppery instant gravy that comes together in minutes — the New York-cut-pepper finish that turns roast beef, mash and pies into a proper Sunday feed.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeeply beefy and savoury with a generous cracked-pepper lift. Rich and smooth once whisked, with the kind of peppery backbone that makes a plain roast taste like an event.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWhisk into hot water or stock until smooth and glossy.\u003c\/li\u003e\n\u003cli\u003ePour over roast beef and buttery mash.\u003c\/li\u003e\n\u003cli\u003eStir through pies and sausages for extra richness.\u003c\/li\u003e\n\u003cli\u003eLoosen with a little stock to make a quick steak sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the sachet\u003c\/h2\u003e\u003cp\u003eA fine, savoury gravy powder that whisks into a smooth, glossy, peppery gravy in minutes.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Potato starch, salt, flavours, sugar, dehydrated vegetables (onion, garlic), spices, yeast extract, caramel colour (150c), herb. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/526_savouring-roast-beef-gravy-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe finishing touch a roast lives or dies by — rich, beefy and peppery, ready in the time it takes to rest the meat. Whisk it into hot stock, then pour it over beef you've cooked with \u003ca href=\"\/products\/the-feedlot-black-angus\"\u003eThe Feedlot Black Angus Rub\u003c\/a\u003e and glazed with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\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: Bangers and Mash with Pepper Gravy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePub comfort, no pub required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick beef sausages; 1kg potatoes, peeled and chopped; 50g butter and a splash of milk; 1 sachet The Beef Gravy, made up per the pack.\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 for 15–20 minutes until soft, then mash with butter and milk.\u003c\/li\u003e\n\u003cli\u003eCook the snags over medium heat for 12–15 minutes, turning often, until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eWhisk the gravy into hot stock until glossy and pour over the snags and mash.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Low and steady on the snags stops them splitting before they're cooked through.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526846443562,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-beef-gravy-front-v2.png?v=1792669802"},{"product_id":"four-saucemen-the-chicken-gravy-120g","title":"FOUR SAUCEMEN: The Chicken Gravy - 120g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 120g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and barley (listed ingredients) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast chicken, roast vegetables, pork and mash\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSunday roast, sorted\u003c\/h2\u003e\u003cp\u003eThe humble hero of the roast dinner. The Chicken Gravy is a savoury, roasted-onion-and-thyme instant gravy that pours silky over a whole bird, a tray of veg or a pile of buttery mash — the finishing touch that ties the whole plate together in minutes.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and rounded, with sweet roasted onion and a herby thyme lift. Smooth and silky once whisked — comforting, classic gravy that never overpowers the roast.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWhisk into hot water or stock until smooth.\u003c\/li\u003e\n\u003cli\u003ePour over roast chicken and mash.\u003c\/li\u003e\n\u003cli\u003eDrizzle over roast vegetables and stuffing.\u003c\/li\u003e\n\u003cli\u003eLadle over roast pork for a savoury finish.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the sachet\u003c\/h2\u003e\u003cp\u003eA fine, pale-gold gravy powder that whisks into a smooth, silky, savoury gravy in minutes.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Potato starch, beverage whitener (milk), tapioca syrup, vegetable oil, sodium caseinate (milk), acidity regulator (340), emulsifier (471), anti-caking agent (551), salt, sugar, flavours, yeast extracts (wheat, barley), dehydrated onion, herbs, colour (150c), spice. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains: milk (beverage whitener, sodium caseinate), wheat and barley (yeast extracts) — listed ingredients. The brand publishes no gluten-free or other dietary claims — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/840_pour-chicken-gravy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eNo Sunday roast is finished without it — savoury, silky and done in minutes. Whisk it into hot stock and pour over a bird you've seasoned with \u003ca href=\"\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e, with a spoon of \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e stirred through the pan for extra depth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sunday Roast Chook and Pan Gravy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe whole family turns up for this one.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg); 1 tbsp olive oil and salt; 1 onion, quartered; 1 sachet The Chicken Gravy; 1½ cups hot chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the chicken with oil and salt, sit it on the onion in a roasting dish, and roast at 190°C for about 1¼ hours until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest the bird and spoon off most of the fat, leaving the brown bits in the dish.\u003c\/li\u003e\n\u003cli\u003ePour the hot stock into the dish, scrape it up, and whisk in the gravy until smooth and silky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The roasting-dish drippings give instant gravy a proper homemade depth.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526846771242,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-chicken-gravy-front-v2.png?v=1792669802"},{"product_id":"rum-and-que-shandy-lemon-lime-beer-rub-200g","title":"RUM AND QUE: Shandy Lemon-Lime Beer Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — all citrus, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, fish, seafood \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSummer in a shaker\u003c\/h2\u003e\n\u003cp\u003eShandy is Rum and Que's beer-inspired rub built around bright lemon and lime — the zesty, no-heat seasoning that tastes like a cold one on a hot day. It's the one you reach for when the seafood's on ice and the grill's fired for chicken, fish and everything light.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh, zingy citrus up front — lemon and lime over a light savoury base. It's clean and summery rather than heavy, with no chilli heat, so it lifts delicate proteins instead of overpowering them.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust it over white fish or prawns just before they hit a hot grill or pan.\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings or thighs for a fresh, citrusy alternative to a heavy BBQ rub.\u003c\/li\u003e\n\u003cli\u003eSprinkle over grilled corn, zucchini or asparagus with a squeeze of lime.\u003c\/li\u003e\n\u003cli\u003eRub onto calamari or a whole snapper before the barbecue.\u003c\/li\u003e\n\u003cli\u003eShake over hot chips with a wedge of lemon for a zesty side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA bright, pale rub you can smell the citrus in. Fine and free-running, it coats delicate proteins evenly and won't clump straight from the pack.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/861_drooling-citrus-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;\"\u003eTastes like shore leave in the tropics — I'm in. Hit chicken or fish with this, glaze with a little \u003ca href=\"\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ\u003c\/a\u003e, and shake \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e over the chips. Add citrus rubs late on seafood so the zest stays bright rather than turning bitter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lemon-Lime Grilled Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShore leave on a skewer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 1 tbsp olive oil; 2 tsp Shandy Rub; 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 oil, then dust with Shandy right before cooking.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side until pink and just opaque.\u003c\/li\u003e\n\u003cli\u003eSqueeze over fresh lime and get them to the table fast.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning at the last minute keeps the citrus bright and the prawns juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639129130,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-shandy-lemon-lime-beer-rub-200g-front-v2.png?v=1788042281"},{"product_id":"rum-and-que-the-porter-beer-rub","title":"RUM AND QUE: The Porter Beer Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — rich and savoury, a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e To be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDark beer, dark meat\u003c\/h2\u003e\n\u003cp\u003eThe Porter is Rum and Que's richest beer-inspired rub — built around the deep, roasty character of a porter, with a touch of chocolate folded in. It's made for the big flavours: beef, lamb and game that can carry a darker, more decadent crust.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep and savoury with a roasted, malty edge and a hit of cocoa richness. The chocolate reads as depth rather than sweetness, rounding out red meat and game the way a stout gravy would. Full-bodied and moreish, with only a whisper of warmth.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub thick steaks and sear hard for a dark, cocoa-rich crust.\u003c\/li\u003e\n\u003cli\u003eCoat a beef short rib or brisket for a deep, roasty bark over a long cook.\u003c\/li\u003e\n\u003cli\u003eSeason venison or lamb backstrap where the richness can stand up to the meat.\u003c\/li\u003e\n\u003cli\u003eWork it into a beef cheek or shin before a red-wine braise.\u003c\/li\u003e\n\u003cli\u003eDust over a portobello mushroom for a meaty, malty vego option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, rich-toned rub with a roasty, malty aroma. It coats red meat evenly and builds a deep, near-black crust under a hard sear or a long cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains added chocolate. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/810_cheers-porter-beefrib.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;\"\u003eChocolate on a steak sounds like madness until you taste it — then you're a believer. Sear beef in this, sauce it with \u003ca href=\"\/products\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml\"\u003eBBQ Mafia The Fix Bourbon \u0026amp; Cola\u003c\/a\u003e, and serve a spoon of \u003ca href=\"\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. Let a thick steak come to room temp before searing for an even 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: Porter-Crusted Braised Beef Cheeks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark, rich and falling apart on purpose.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 beef cheeks (about 1.2kg); 3 tbsp The Porter Beer Rub; 1 tbsp oil; 1 brown onion, sliced; 2 cups beef stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cheeks in the rub and sear in oil in a heavy pot for 3 minutes a side until deeply crusted.\u003c\/li\u003e\n\u003cli\u003eAdd the onion and stock, cover and braise in a 150°C oven for 3–3.5 hours until fork-tender.\u003c\/li\u003e\n\u003cli\u003eLift out the cheeks and simmer the liquid for 10 minutes until it thickens into a sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cocoa and malt in the rub melt into the braise and give you a stout-style gravy for free.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639227434,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-the-porter-beer-rub-front-v2.png?v=1788042280"},{"product_id":"rum-and-que-hazy-ipa-beer-rub","title":"RUM AND QUE: Hazy IPA Beer Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — bright and fruity, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, seafood \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTropical, hazy, hoppy\u003c\/h2\u003e\n\u003cp\u003eHazy IPA is Rum and Que's beer-inspired rub bottled from a hazy pale ale — all juicy passionfruit and citrus with a soft hoppy note and real beer extract. No heat, just a bright, tropical lift for chicken, pork and seafood that tastes like a summer session in a shaker.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eJuicy passionfruit and citrus lead, with a gentle hoppy, malty note from the beer extract underneath. It's fruity and fresh rather than sweet or sharp, and carries no chilli heat — a bright seasoning that plays beautifully with lighter proteins.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken thighs or wings before the grill for a juicy, tropical hit.\u003c\/li\u003e\n\u003cli\u003eRub pork chops or a loin and let the fruit notes settle in before cooking.\u003c\/li\u003e\n\u003cli\u003eDust over prawns, calamari or white fish just before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eSprinkle across grilled pineapple or corn for a fruity, summery side.\u003c\/li\u003e\n\u003cli\u003eShake over halloumi or a veggie skewer for a bright, meat-free option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA bright, fruity-smelling rub, fine and free-running. It coats lighter proteins evenly and brings colour and aroma without any heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains beer extract. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/527_cheers-hazy-beer-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;\"\u003eA beer you can season with instead of drink — finally, a use for the last can. Rub chicken or pork with this, glaze with \u003ca href=\"\/products\/kosmos-q-peach-jalapeno-rib-glaze\"\u003eKosmos Q Peach Jalapeño Rib Glaze\u003c\/a\u003e, and splash on \u003ca href=\"\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e for a tropical jalapeño lift. Go easy on the glaze so the fruit in the rub still shines.\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: Hazy IPA Pork Chops and Pineapple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA summer session, no can required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tbsp Hazy IPA Beer Rub; 1 tbsp olive oil; 4 fresh pineapple rings.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the chops and let them sit for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 4–5 minutes a side until they reach 63°C, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eDust the pineapple with a little rub and grill 2 minutes a side until charred. Serve together.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The passionfruit and citrus notes in the rub love grilled pineapple just as much as the pork does.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639292970,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-hazy-ipa-beer-rub-240g-front-v2.png?v=1788042278"},{"product_id":"four-saucemen-the-chicken-salt-300g","title":"FOUR SAUCEMEN: The Chicken Salt - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, roast chook, wedges, popcorn and eggs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe chip salt with a cult following\u003c\/h2\u003e\u003cp\u003eSome things just belong on hot chips, and chicken salt is chief among them. The Four Saucemen's take is savoury, moreish and dangerously easy to over-apply — the shaker that migrates from the chip bowl to the roast pan to the popcorn and never quite makes it back to the cupboard.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and umami-rich, with roasted, herby, chicken-y depth and a clean salt hit. No heat — just that classic, moreish chicken-salt flavour that makes everything taste like a treat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust hot chips and wedges straight from the fryer.\u003c\/li\u003e\n\u003cli\u003eSeason a whole chook before roasting for savoury, golden skin.\u003c\/li\u003e\n\u003cli\u003eShake over hot buttered popcorn.\u003c\/li\u003e\n\u003cli\u003eSprinkle over fried eggs and hash browns.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, pale-gold savoury salt that sprinkles evenly and clings to hot, oily food.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, sugar, flavour enhancer (621), rice flour, dehydrated onion, spices and spice extracts, hydrolysed vegetable protein, flavour, vegetable oil. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/487_big-bite-salty-chips.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThere's chicken salt, and then there's the good stuff — savoury, moreish, and gone before the chips are cold. Dust it over hot chips straight from the fryer, then load the plate with \u003ca href=\"\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungos Habanero Ketchup\u003c\/a\u003e to dip and a drizzle of \u003ca href=\"\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon Hot 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: Chicken Salt Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy outside, fluffy inside, gone in a flash.\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; 2 tsp The Chicken Salt; Chopped chives to finish.\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 for 15 minutes until tender, then drain and steam-dry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray, drizzle with oil and roast at 220°C for 30–35 minutes until crunchy.\u003c\/li\u003e\n\u003cli\u003eShower with The Chicken Salt and chives the second they come out.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salt sticks best to hot, oily surfaces, so season straight out of the oven.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44538686799914,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-chicken-salt-front.png?v=1783438550"},{"product_id":"four-saucemen-the-barbecue-gift-box","title":"FOUR SAUCEMEN: The Barbecue Gift Box","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\u003eContains:\u003c\/strong\u003e The four original rubs — Beef, Pork, Chicken and Lamb — plus a steak doneness guide\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e The backyard cook, a housewarming, Father's Day or a serious BBQ lover\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Per-rub — always check each physical label\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFour rubs, one very good-looking box\u003c\/h2\u003e\u003cp\u003eThe easiest gift you'll ever give a BBQ tragic. The Barbecue Gift Box packs the Four Saucemen's four award-winning original rubs — Beef, Pork, Chicken and Lamb — into one smart, ready-to-wrap box, complete with a steak doneness guide so the recipient nails it every time.\u003c\/p\u003e\u003ch2\u003eWhat's inside\u003c\/h2\u003e\u003cp\u003eThe complete core lineup: The Beef Rub for dark, savoury bark; The Pork Rub for low-and-slow shoulders and ribs; The Chicken Rub for crackling skin; and The Lamb Rub with its North African warmth. One box covers almost any cook on the grill.\u003c\/p\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eThe mate who takes their smoker far too seriously.\u003c\/li\u003e\n\u003cli\u003eA housewarming, Father's Day or Christmas gift that never misses.\u003c\/li\u003e\n\u003cli\u003eAnyone starting out who wants the whole core range in one go.\u003c\/li\u003e\n\u003cli\u003eYourself — no judgement here.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the box\u003c\/h2\u003e\u003cp\u003eFour full-size Four Saucemen rubs presented in a giftable box with a handy steak guide — no wrapping skills required.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Each rub carries its own ingredient statement — see the individual product pages or the physical labels.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Varies by rub; always check each physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/801_high-gift-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\u003cp style=\"margin:0;\"\u003eThe whole core crew in one box — the gift that makes you look like you know a bloke. Whoever unwraps it will want a sauce and a glaze to finish the plate, so point them at \u003ca href=\"\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and \u003ca href=\"\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy BBQ Glaze\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: Four-Rub Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne box, four cuts, zero arguments over who gets what.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks with The Beef Rub; 4 pork chops with The Pork Rub; 4 chicken thighs with The Chicken Rub; 8 lamb cutlets with The Lamb 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\u003eSeason each cut with its matching rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the chicken first over medium heat to 75°C, then the pork chops to 63°C.\u003c\/li\u003e\n\u003cli\u003eFinish with the steaks and cutlets over high heat, 2–4 minutes a side to your liking.\u003c\/li\u003e\n\u003cli\u003eRest everything 5 minutes and serve on one big board.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cooking in order of time needed means it all lands at the table hot.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44538686865450,"sku":null,"price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-gift-box-front.png?v=1783438553"},{"product_id":"rum-and-que-dirty-bird-bbq-chicken-seasoning-150g","title":"RUM AND QUE: Dirty Bird BBQ Chicken Seasoning – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury and smoky, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e BBQ chicken, wings, roast chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChicken night, sorted\u003c\/h2\u003e\n\u003cp\u003eDirty Bird BBQ Chicken Seasoning is the mild, smoky sibling in the Dirty Bird family — built for the nights you want proper BBQ chicken flavour without reaching for the heat. Rub it on, cook it your way, done.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and smoky up front with a gentle sweetness through the middle, finishing clean — built to taste like backyard BBQ chicken, not a spice-rack afterthought.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat chicken thighs or drumsticks generously before they hit a hot grill for classic BBQ chicken char.\u003c\/li\u003e\n\u003cli\u003eSeason a whole spatchcocked chicken under and over the skin before roasting.\u003c\/li\u003e\n\u003cli\u003eToss through wings before baking or frying for a smoky, no-heat house wing.\u003c\/li\u003e\n\u003cli\u003eDust over corn on the cob or chips for a BBQ-chicken-adjacent side.\u003c\/li\u003e\n\u003cli\u003eRogue use: mix into mayo for a smoky dipping sauce alongside the chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pack\u003c\/h2\u003e\n\u003cp\u003eA fine, smoky orange-brown seasoning that coats evenly and browns nicely without burning on a hot grill.\u003c\/p\u003e\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 Gluten free (brand claim, printed on label) — 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\/913_drooling-fried-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;\"\u003eSmoky, savoury and gently sweet with zero chilli — the chicken seasoning that keeps the whole table happy. Spatchcock a chook, coat it under and over the skin, and cook it hot so the crust sets instead of steaming. \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas BBQ Boomtang\u003c\/a\u003e on the side for dipping, a shake of \u003ca href=\"\/products\/misty-gully-competition-chicken-salt-150g\"\u003eMisty Gully Competition Chicken Salt\u003c\/a\u003e on the chips. The crew always tries to pinch a pouch.\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: Spatchcock Dirty Bird\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrisp skin, smoky crust, no heat — dinner the kids will fight over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken, about 1.8kg; 2–3 tbsp Rum and Que Dirty Bird BBQ Chicken Seasoning; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSpatchcock the chicken, pat it dry, and rub oil and seasoning under and over the skin.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C, skin up, for 45–60 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eFlip skin-down over direct heat for 2–3 minutes to crisp, watching closely.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44766243127338,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-dirty-bird-bbq-chicken-seasoning-150g-front.png?v=1788042544"},{"product_id":"tamco-premium-tamarillo-vinaigrette-vinaigrette-250ml","title":"TAMCO - Premium Tamarillo Vinaigrette | Salad \u0026 Marinade Dressing | 250ml","description":"\u003ch2\u003eThe dressing that makes people ask where you got it\u003c\/h2\u003e\n\u003cp\u003eTamco takes the extracted pulp of the tamarillo — a fruit so scarce there are now fewer than thirty commercial growers left in New Zealand — and slow-infuses it with imported Italian red wine vinegar, using proprietary extraction equipment the founders spent eighteen months building themselves. This isn't a standard vinaigrette with fruit added for a story. The fruit is the story.\u003c\/p\u003e\n\u003cp\u003eTangy but not sour — the tamarillo's natural character is built to come through, not get buried under acid. Think somewhere between a tomato and a passionfruit: bright, a little sharp, genuinely different to anything else in your dressing rotation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e salads, obviously, but just as good as a meat marinade before it hits the grill, whisked through a pan sauce, or drizzled straight over grilled haloumi or roast vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the bottle:\u003c\/strong\u003e a clear, ruby-red dressing, pourable, with real fruit character visible — not cloudy, not thick, not artificially coloured.\u003c\/p\u003e\n\u003cp\u003eRub Hub's take: keep this next to the good olive oil, not the tomato sauce — it earns its own spot on the shelf. One of a genuine handful of tamarillo vinaigrettes made anywhere in the world, from a small Northland, New Zealand family business built entirely around this one fruit. \u003ca href=\"\/collections\/tamco\"\u003eShop the full Tamco range\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tamarillo, imported Italian red wine vinegar, and other ingredients — full list to be confirmed from the physical label.\u003cbr\u003e\n\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Gluten free and dairy free per Tamco (full allergen statement to be confirmed from the physical label).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Whangarei, Northland, New Zealand, from NZ-grown tamarillo\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most current ingredients and allergen information.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/040_drumstick-giggle.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;\"\u003eSomewhere between tomato and passionfruit, this is the bottle that makes a plain salad look like it came from somewhere better. Marinate chicken drumsticks in it for two hours, dust with \u003ca href=\"\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys BBQ Chicken Rub\u003c\/a\u003e, grill to 75°C, then splash over fresh vinaigrette and a few drops of \u003ca href=\"\/products\/nomad-chilli-co-watermelon-lemon-myrtle-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Watermelon \u0026amp; Lemon Myrtle Hot Sauce\u003c\/a\u003e. Salad night just picked up a record.\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: Tamarillo Grilled Haloumi Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe dressing does the heavy lifting; you take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g haloumi, sliced; 4 handfuls rocket or mixed leaves; 1 cup cherry tomatoes, halved; 3 tbsp Tamco Tamarillo Vinaigrette; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the haloumi over medium-high heat for 1–2 minutes a side until golden.\u003c\/li\u003e\n\u003cli\u003eToss the leaves and tomatoes with 2 tbsp of the vinaigrette and the olive oil.\u003c\/li\u003e\n\u003cli\u003eTop with the hot haloumi and drizzle over the last tablespoon of vinaigrette.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The tangy tamarillo cuts through salty grilled cheese the way lemon would, but with more fruit.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TAMCO","offers":[{"title":"Default Title","offer_id":44772766122026,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tamco-vinaigrette-hero-4k_21172c29-b71f-48c3-85d4-b60eaf82e5ec.png?v=1788373221"},{"product_id":"tamco-premium-tamarillo-relish-relish-330g","title":"TAMCO - Premium Tamarillo Relish | Cheese Board \u0026 Meat Condiment | 330g","description":"\u003ch2\u003eThe relish that isn't ketchup with a costume on\u003c\/h2\u003e\n\u003cp\u003eMost \"gourmet\" relish is tomato relish wearing a nicer label. This one's genuinely different — built on tamarillo, a tangy fruit so scarce that New Zealand now has fewer than thirty commercial growers left. Tamco's small Northland grower cooperative has spent over a decade turning it into something worth putting on your plate, not a novelty jar you buy once.\u003c\/p\u003e\n\u003cp\u003eTangy up front, a soft fruit sweetness underneath, spiced through with a blend of other selected fruits, vinegars and seasoning — built to sit alongside your food, not steamroll it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e cold cuts and cheeseboards, folded through a meatloaf or casserole mix, spread thin on a pizza base before it goes in the oven, or doing the job your usual sauce does next to a steak or snags off the barbie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e a deep reddish-brown relish, thick and spoonable, flecked through with fruit — not a thin sauce, a proper table condiment.\u003c\/p\u003e\n\u003cp\u003eRub Hub's take: this is a genuinely rare ingredient — one of only a handful of producers making a tamarillo relish anywhere in the world, from a small family business in Northland, New Zealand. This is the jar that makes people ask \"wait, what's IN this?\" \u003ca href=\"\/collections\/tamco\"\u003eShop the full Tamco range\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A blend of tamarillo, other selected fruits, vinegars and spices (as described by Tamco) — full ingredient list to be confirmed from the physical label.\u003cbr\u003e\n\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Gluten free and dairy free per Tamco (full allergen statement to be confirmed from the physical label).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 330g glass jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Whangarei, Northland, New Zealand, from NZ-grown tamarillo\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most current ingredients and allergen information.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/001_brisket-baron_joyful.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;\"\u003eMost relish is tomato in a nicer coat; this one is tamarillo, tangy up front with a soft fruit sweetness underneath. Season a thick rump with \u003ca href=\"\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, sear it hard, rest it, and put a proper spoonful alongside. For the cheese board, add crackers and a thin drizzle of \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e. Guests will ask what's in the jar — tell them nothing.\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: Tamarillo Glazed Meatloaf Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLittle burgers with a rare fruit secret.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 750g beef mince; ½ cup breadcrumbs; 1 egg; ½ cup Tamco Tamarillo Relish; 12 slider 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\u003eMix the mince, breadcrumbs, egg and 2 tbsp of the relish, then press into a lined loaf tin.\u003c\/li\u003e\n\u003cli\u003eBake at 180°C for 40 minutes, spread the top with 2 more tbsp of relish and bake 15 minutes until the centre reads 71°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, slice thick and serve in buns with an extra spoon of relish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Relish in the mix keeps it moist, and relish on top caramelises into a tangy crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TAMCO","offers":[{"title":"Default Title","offer_id":44772767137834,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tamco-relish330-hero-4k_f59f4535-f6f7-41b4-abf6-31b4ded0b2a7.png?v=1788373221"},{"product_id":"tamco-premium-tamarillo-relish-relish-210g","title":"TAMCO - Premium Tamarillo Relish | Cheese Board \u0026 Meat Condiment | 210g","description":"\u003ch2\u003eSame rare relish, sized for the smaller table\u003c\/h2\u003e\n\u003cp\u003eThe little sibling to Tamco's 330g relish — same tamarillo-based recipe, same small-batch Northland production, just sized for a smaller household or a \"let's try this before we commit\" first jar.\u003c\/p\u003e\n\u003cp\u003eTangy and fruit-forward, with the same blend of selected fruits, vinegars and spice as the big jar — built to add depth, not heat, and to never overpower whatever it's sitting next to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e cheese and crackers, a quick addition to a sandwich or wrap, or as the trial-size intro before you commit to a bigger jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e the same deep reddish-brown, thick, spoonable relish as the 330g — just less of it.\u003c\/p\u003e\n\u003cp\u003eRub Hub's take: the low-commitment way into the Tamco range. Tamarillo is a genuinely rare fruit — fewer than thirty commercial NZ growers left — and this is your smallest, easiest way to find out what the fuss is about. \u003ca href=\"\/collections\/tamco\"\u003eShop the full Tamco range\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A blend of tamarillo, other selected fruits, vinegars and spices (as described by Tamco) — full ingredient list to be confirmed from the physical label.\u003cbr\u003e\n\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Gluten free and dairy free per Tamco (full allergen statement to be confirmed from the physical label).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 210g glass jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Whangarei, Northland, New Zealand, from NZ-grown tamarillo\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most current ingredients and allergen information.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/016_boastful-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;\"\u003eSame tangy tamarillo character as the big jar, just sized for a first try. Rub a pork shoulder with \u003ca href=\"\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, smoke it to 94°C, pull it, then pile it into a toasted roll with a thick smear of this relish and a squeeze of \u003ca href=\"\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e. Small jar, enormous sandwich — consider it a trial run you won't need.\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: Toasted Ham and Tamarillo Jaffle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLunch that thinks it's a cheese board.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 100g shaved ham; 4 slices tasty cheese; 2 tbsp Tamco Tamarillo Relish; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter the outside of each slice of bread.\u003c\/li\u003e\n\u003cli\u003eSpread the inside with relish, then layer ham and cheese.\u003c\/li\u003e\n\u003cli\u003eToast in a jaffle iron or pan over medium heat for 3–4 minutes a side until golden and melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The relish's tang cuts the rich ham and cheese, so it eats lighter than it should.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TAMCO","offers":[{"title":"Default Title","offer_id":44772767301674,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tamco-relish210-hero-4k_4eca9bcf-970a-4a11-ad13-3a5367a140fc.png?v=1788373225"},{"product_id":"four-saucemen-birria-taco-seasoning-80g","title":"FOUR SAUCEMEN: Birria Taco Seasoning - 80g","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 Bold, rich flavour, gentle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 80g (makes 12 tacos)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Packed in New Zealand from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No allergen statement on the label (made with rice flour); contains flavour enhancer 635\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Slow-cooked cubed beef for birria tacos and consommé\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBirria night, sorted\u003c\/h2\u003e\u003cp\u003eThe queue-round-the-block taco truck favourite, made in your own kitchen. The Four Saucemen have packed it all into one fragrant, bold blend so all you bring is the beef, the cheese and the appetite. One 80g pack, one slow cooker, 12 proper birria tacos.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeep, rich and savoury — spices, sea salt, tomato, onion and garlic build a broth that stains your fingers red and has everyone going back to dunk one more time. Bold up front, mellow and meaty by the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBirria tacos — slow-cook 1kg cubed beef (blade steak, cross cut or oyster blade works best) with the whole packet and 900ml of water until it falls apart.\u003c\/li\u003e\n\u003cli\u003eDunk corn tortillas in the consommé, fill, fold and pan-fry for that cheese pull.\u003c\/li\u003e\n\u003cli\u003eServe a small bowl of the cooking liquid on the side — that’s your consommé.\u003c\/li\u003e\n\u003cli\u003eFinish with diced raw onion, fresh coriander, a squeeze of lime and your favourite hot sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the pack\u003c\/h2\u003e\u003cp\u003eA fragrant, finely ground seasoning mix that turns slow-cooking water into a deep red, rich birria broth. Bold, rich flavour from the pack — want more kick? Bring the hot sauce to the table.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Spices, sea salt, dehydrated vegetables (tomato, onion, garlic), rice flour, sugar, herbs, yeast extract, flavours, flavour enhancer (635).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNutrition (per 100g):\u003c\/strong\u003e Energy 1072kJ, protein 8.4g, fat 3.8g (saturated \u0026lt;1g), carbohydrate 43.5g (sugars 17.9g), sodium 9249mg. 4 servings of 20g per pack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e The label carries no allergen statement and no gluten-free claim. Store in a cool, dry place. Recipes can change — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cp\u003eBirria’s the taco that ruined every other taco for us. This blend does the hard yards — just give it time in the slow cooker and good cheese. Want more heat at the table? Splash on \u003ca href=\"\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e, or keep the Mexican theme rolling with \u003ca href=\"\/products\/four-saucemen-hawkes-bay-lime-ancho-chilli-300g\"\u003eHawkes Bay Lime \u0026amp; Ancho Chilli\u003c\/a\u003e on your next fish taco night. The full range lives in \u003ca href=\"\/collections\/four-saucemen\"\u003eThe Four Saucemen collection\u003c\/a\u003e.\u003c\/p\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: Slow Cooker Birria Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMakes 12. The taco truck can wait.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pack Four Saucemen Birria Taco Seasoning (80g); 1kg cubed beef (blade steak works best); 900ml water; Mexican or mozzarella cheese; 12 small yellow corn tortillas; diced raw onion, fresh coriander, lime and your favourite hot sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eAdd the beef, 900ml of water and the whole seasoning packet to a slow cooker on low for 5–6 hours, or a stove-top pot on low for 4–5 hours, until the beef is tender and falling apart.\u003c\/li\u003e\n\u003cli\u003eShred the beef and keep the cooking liquid hot — that’s your consommé.\u003c\/li\u003e\n\u003cli\u003eDunk a corn tortilla in the consommé and lay it in a medium-to-hot frying pan. Add beef to one half, then onion, cheese, coriander, a squeeze of lime and hot sauce.\u003c\/li\u003e\n\u003cli\u003eFold in half and fry gently until the cheese starts to melt, then flip to cook the other side.\u003c\/li\u003e\n\u003cli\u003eServe with a small bowl of consommé for dipping. Enjoy. Repeat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The long, low cook breaks the beef down and turns the water into a rich, silky consommé — the dunk is the whole point.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":67793724702772,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-birria-taco-front.png?v=1792669853"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-origin_new_zealand.png?v=1792949353","url":"https:\/\/www.therubhub.com.au\/collections\/new-zealand.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}