Rum and Que

Rum and Que began as a dare at Meatstock 2017, New Zealand's first barbecue competition, when husband-and-wife team Matt and Tracey teamed up with mate Ryan because nothing on the shelf tasted good enough to sit next to their brisket. They mixed the rubs and sauces themselves, packed an esky, and turned up to compete against crews who'd been doing this for years.

Nine years on, that stubbornness has grown into a full pit kit: all-purpose and beef-specific rubs, finishing butters, a glossy glaze and bottled sauces, each built to do one job properly on beef, pork, chicken or low-and-slow smoking rather than try to be everything to everyone.

The Umami Port & Black Garlic Sauce is the one people keep reordering, poured straight over sliced smoked beef, alongside the Meat Juice Glaze for ribs, the Umami Garlic Butter finishing seasoning for a rested steak, and the workhorse Bull Dust all-purpose and Blackout beef rubs doing the heavy lifting underneath it all.

Two New Zealand National Championship titles and awards picked up across New Zealand, Australia and the US back every bottle — this isn't seasoning wearing a competition sticker, it's pit-tested recipes that answered to real judges before they ever reached a home kitchen.

Trans-Tasman flavour with the trophies to prove it. Rub it down, sauce it up.