The Hidden Gold: Outlaw Barbecue's Bushranger A.P.R. — One Shaker, Every Cut
⚓ SMUGGLER'S LOG — ENTRY No. 480
Dated this 28th day of October, 2026
Position: Armstrong Creek, Victoria
Conditions: overcast, mild — the kind of midweek night that calls for whatever's easiest
The Bland Regency keeps six different shakers on the bench and still can't season a tray of wings properly. Darryl's down to one this week, and it hasn't let him down on a single cut yet.
THE HIDDEN GOLD: one shaker, every cut
Outlaw Barbecue is a Canberra brand, and Bushranger A.P.R. — All Purpose Rub — is exactly what it says on the shaker: pepper, garlic, onion and oregano, built to work across beef, pork, chicken, lamb and veg without having to think about it. The brand's story runs back to a 2013 road trip through Texas and Memphis, took proper shape in 2023, and spent 2025 getting tested on local barbecue diehards before Bushranger hit the shelf — this is a rub that's done its homework.
Crack it open and it's a fine-to-medium, salt-and-pepper coloured blend flecked with dried herbs. Savoury and salty up front, cracked pepper doing most of the talking, garlic and onion filling the middle, oregano on the finish. There's a touch of sugar in there to help it colour up over smoke, but it eats savoury, not sweet — and there's no chilli in the blend at all, so it sits at 0 on the Sting Gauge.
Ingredients: sea salt, sugar, flavour enhancer (621), anticaking agent (554), pepper, garlic, onion, oregano, canola oil, vegetable protein extract. No gluten-free claim on the label, and it may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.
Where it earns its keep
Smoke it heavy on beef ribs or a chuck roll for a savoury, peppery bark. Shake it over steak, chops or snags before they hit the grill. Coat potato wedges, pumpkin or corn in oil and a good dusting before roasting. And — the move Darryl's leaning on this week — toss chicken thighs or wings straight in oil and Bushranger, then cook hot and direct.
This week's cook: Bushranger Wings, Twice-Cooked
You'll need: 1.5kg chicken wings, separated into drumettes and flats; 2 tbsp neutral oil; 2–3 tbsp Outlaw Barbecue Bushranger A.P.R.
- Toss the wings in oil, then in Bushranger until every piece is evenly coated.
- Cook low and indirect at around 150°C for 25 minutes, until the skin has rendered and the wings are nearly done but still pale.
- Crank the grill to direct high heat and finish the wings 3–4 minutes a side, until the skin is dark, blistered and properly crisp.
🏴☠️ Darryl's Secret: The two-stage cook is what separates good wings from great ones — low and slow renders the fat out so the skin can actually crisp, then the hot finish is just for colour and crunch. Skip straight to high heat and you'll get char on the outside and rubbery skin underneath.
One shaker, the whole tray — grab it at Outlaw Barbecue: Bushranger A.P.R. All Purpose Rub — 300g. Serve the wings with a bowl of El Chori Tangy Classic Chimichurri on the side for dipping — the vinegar and garlic cut straight through the richness.
Reader level: Backyard-ready — the only trick is patience on the first stage.
— The Rub Smuggler
