Products

Italian-style chilli oil for pasta, pizza, burrata and lamb. Briny capers, olive oil, porcini, fennel and herbs, crunchy with medium heat. Spicy grandma, Italian night.

Melbourne-made comp beef rub for brisket, short ribs, steak and burgers. Cracked pepper, cumin and garlic with a mild, sweet kick. Bark that lacquers, not just crusts.

Comp-bred chicken rub for wings, thighs, whole birds and pork. Salty-sweet, garlicky and herby, medium chilli building at the back. Dry the skin overnight, then crackle.

Salt, pepper, garlic and butter all-purpose rub for steak, chicken, pork and veg. Clean, savoury and rich, no heat. Seasons solo or lays the foundation under any rub.

Cherry apple jalapeño rib glaze for ribs, wings, pork loin and thighs. Dark cherry, orchard apple, then medium jalapeño warmth that fades fast. Comp shine, no dare.

Pomegranate habanero rib glaze for ribs, wings, burnt ends and thighs. Jammy pomegranate, then a hot habanero heat that keeps climbing. Comp shine, face-smacking kick.

Lamb rub for shoulder, racks, cutlets and roast veg. Sweet paprika, garlic, mustard and herbs, savoury and mild. Tames a tricky protein, a regular on winning comp tables.

Daniel Barrett's comp pork rub for ribs, pulled pork, belly and chops. Paprika, sugar, garlic and mustard, then a medium chilli lift. The rub that built Four Monkeys.

Tex-Mex rub for tacos, steak, wings and grilled veg. Garlic and earthy cumin, then a building, medium chilli kick with a hint of sweetness. Fajita night found its ringer.

Birria taco seasoning for slow-cooked beef and consommé; one 80g pack makes 12 tacos. Rich spice, tomato and onion, mild warmth. Taco-truck birria at home.

Gluten-free buffalo wing sauce built to cling to crispy wings. Rich butter, sharp tang, then a medium cayenne heat that lingers. Toss, back on the heat, re-glaze, serve.

Lime and ancho chilli rub for chicken, pork, seafood and tacos. Bright Hawkes Bay lime, then a medium, smoky ancho warmth that builds. Tacos found a mate.

Jalapeño and sweet orange rub for chicken, skirt steak tacos, fish, scallops and wings. Zesty citrus first, then a building jalapeño kick. Taco night's new headliner.

Manuka honey rib glaze for ribs, chicken, wings and pork. Rich honey sweetness, then a soft chilli warmth that builds. Hot-honey hype, brushed on at the end.

Hot honey rub from New Zealand for chicken, ribs, wings and pork belly. Manuka honey sweetness, warm garlic, then a mild chilli hum. Sticky, glossy and gone in minutes.

Black peppercorns cold-smoked over NZ pohutukawa wood, for steak, eggs and roast veg. Sharp pepper bite, woodsy smoke, no chilli. Load the grinder and taste it.

Gift box of four NZ rubs (Beef, Pork, Chicken, Lamb) plus a steak doneness guide. Savoury to mild across the set. The no-wrap present for the mate who lives at the smoker.

All-rounder BBQ sauce for ribs, brisket, burgers and dipping. Dark dates, cocoa and coffee, with a mild chilli warmth to finish. Mop it, slather it or dunk it.

Instant beef gravy for roast beef, steak, mash, pies and snags. Deeply beefy with a big cracked-pepper lift, no chilli. Saves the Sunday roast from sad gravy.

Garlic, salt and pepper beef rub for steak, brisket, short ribs and venison. Earthy, peppery, no heat, with beetroot powder for colour. Lets a good cut do the talking.