Products

A thick, bold competition BBQ sauce for brisket, burnt ends, ribs and pulled pork. Tomato and brown sugar, deep and layered, no heat. Holds its own against heavy smoke.

Herb-led poultry seasoning for roast chicken, turkey, wings and schnitzel. Sage and thyme-style notes, onion and pepper, no heat. Sunday roast bird energy, any night.

Reserve-style house BBQ sauce for brisket, ribs and pulled pork. Rich tomato and brown sugar over a deep, layered base, no heat. The bottle saved for the cook that matters.

Southwest seasoning for pulled pork tacos, corn, beef chilli and pumpkin. Toasted cumin and smoky paprika, mild chilli warmth. Taco night with a world-title pedigree.

Spicy BBQ seasoning for wings, burgers, corn and fries. Savoury paprika, garlic and pepper, then a medium chilli kick that builds. Real heat, seasoning still intact.

Chilli-spiked rim salt for Bloody Marys, micheladas and margaritas. Coarse salt, celery and garlic, then a medium kick that builds each sip. The rim does half the talking.

Spicy bourbon BBQ sauce for pork ribs, wings and burgers. Sweet BBQ base, a bourbon note, then medium spice that builds and sits. Weeknight squeeze, Saturday attitude.

Rib rub made for St. Louis-cut spares, plus pork shoulder and chicken. Gentle sweetness, garlic and cracked pepper, mild spice. Even, pit-style bark, rack after rack.

Competition BBQ sauce for pork ribs, chicken, burgers and brisket. Brown sugar sweetness and building smoke in balance, no heat. The judges' sweet spot, in your fridge.

Carolina Gold mustard BBQ sauce for pulled pork, ribs and chicken. Sharp mustard, honey-style sweetness, light vinegar finish, no heat. Everyday squeeze, proper Carolina.

Sweet heat BBQ rub for chicken, pork ribs, snags and veg. Brown sugar and paprika, then a medium warmth that builds slowly. Kids and chilli fans both sign off on it.

Everyday peach BBQ sauce in a squeeze bottle, for pork ribs, grilled chicken and ham. Ripe peach over a tomato base, light tang, no heat. Summer, one squeeze at a time.

Worcestershire-style sauce and steak marinade for steak, burgers and stir-fry. Sharp tang over deep umami, no heat. Also the savoury splash your Bloody Mary is missing.

Roasted capsicum, orange and habanero hot sauce for ribs, wings, burgers and pork belly. Sweet citrus lights the fuse, then hot habanero goes bang. Meet your detonator.

Smoked tomato and chipotle BBQ hot sauce for burgers, steak, ribs, wings and pizza. Smoky-sweet with cola depth and a medium chipotle kick. BBQ sauce with a right hook.

Roasted red grape and habanero hot sauce with Szechuan pepper, for fish, pork, lamb and tacos. Fruity and tangy, then a proper habanero kick. Plot twist included.

Reaper and habanero BBQ hot sauce on a sweet apple base for burgers, wings, eggs and bacon. Sweet up front, properly hot behind it. Take your medicine.

Jalapeño, pineapple and lime hot sauce for Mexican, fish, chicken, slaw and eggs. Bright green jalapeño and zingy pineapple, medium heat. The tonic fish tacos were missing.

Crispy chilli oil from a 40-year-old family recipe, for eggs, noodles, pizza and dumplings. Fried shallot and garlic crunch, medium chilli hit. Gold at two 2024 Royals.

The Original 1983 chilli oil loaded with Carolina Reapers, for wings, noodles, dumplings and ribs. Same shallot-garlic crunch, then a hot, slow burn. Half a spoon first.