Products

Pineapple chilli sauce for grilled prawns, wings and pork skewers. Sweet pineapple, lime and ginger, then seriously hot Bubblegum chilli. Holiday vibes, nasty sting.

Louisiana-style jalapeño sauce for eggs, tacos and grilled fish. Clean vinegar tang, grassy jalapeño, mild warmth that never burns. Lives on the table, not the shelf.

Buffalo-style wing sauce for wings, tenders and chips. Buttery ghee, tangy tomato and garlic, then a hot habanero kick. Thick so it clings, never pools in the bowl.

Mango and cinnamon whiskey hot sauce for burgers, glazed pork and chicken. Sticky mango, chai-like spice, then hot habanero. Marinade, glaze or drizzle, sorted.

Carolina Reaper soy-sesame sauce for dumplings, fried rice and beef skewers. Salty umami, garlic and ginger, then a seriously hot spike that fades fast. Umami, armed.

Carolina Reaper splash sauce from Queensland-grown pods, for chilli con carne, steak and ribs. Sharp vinegar, then seriously hot heat that keeps building. Drops only.

Carolina Reaper chilli sauce for steak, burgers, wings and tacos. Tomato, garlic and cumin under seriously hot, lingering heat. World-record fire with manners.

Mexican-style chilli sauce with jalapeño and cayenne for tacos, burritos, nachos and eggs. Tomato, garlic and cumin, medium building heat. Burrito night's new mate.

Chilli de Arbol sauce for grilled chicken, fish tacos and prawns. Sweet tomato and garlic, then a grassy medium heat that builds. Bottled Queensland summer.

Congo Black chocolate habanero sauce for brisket, snags and ribs. Earthy dried fruit and cocoa, then seriously hot fire with a sweet side. Dark, brooding, dangerous.

Mild tropical chilli sauce for chicken skewers, prawns and spring rolls. Sun-ripe pineapple, lime and ginger, gentle jalapeño warmth. One bottle the whole table shares.

Alabama white BBQ sauce for smoked or fried chicken, pork ribs and slaw. Creamy, tangy cider vinegar and lemon, fruity Scotch Bonnet at medium heat. Egg-free, still rich.

Wisconsin-made all-purpose BBQ rub for brisket, pulled pork, burgers and ribs. Garlic and onion into paprika and pepper, zero heat. One shaker, every cut on the grill.

Apricot chipotle wing sauce for wings, drumsticks and pork belly bites. Jammy apricot, smoky chipotle waves, medium warmth. Glazes wings without turning them to candy.

Blueberry BBQ sauce for pork ribs, pulled pork and chicken. Ripe berry first, smoky tomato-molasses base, tangy finish, no heat. Glazes beautifully, never goes jammy.

Spicy Bloody Mary seasoning for Bloody Marys, micheladas and Caesars. Thick tomato, cracked pepper and horseradish, medium chilli build. Brunch that bites.

Carolina-style BBQ rub for pulled pork, whole hog and pork shoulder. Bright tang, cracked pepper and garlic, no heat. Brings the Carolina bite before the mop does.

A beef BBQ rub built for big cuts: brisket, beef ribs, steak and roasts. Coarse pepper, salt and roasted garlic, bold but no heat. A crust that outlasts a ten-hour smoke.

Tart cranberry BBQ sauce for glazed ham, turkey, pork loin and cheese boards. Cranberry snap, BBQ sweetness, no heat. Christmas ham just found a new mate.

Garlic and herb sauce and marinade for chicken, roast lamb and grilled veg. Roasted garlic and rounded herbs, no sugar, no heat. Marinade at lunch, table drizzle at dinner.