{"title":"American Import","description":"\u003cp\u003e\u003cstrong\u003eEvery product on this shelf is a genuine US import\u003c\/strong\u003e — made and packed in America, not an Australian take on the American style. It's the actual pantry of the US competition BBQ circuit: Texas brisket rubs, Kansas City sweet-heat, Tennessee whiskey glazes, all shipped straight from the source.\u003c\/p\u003e\n\u003cp\u003eBuilt for the low-and-slow classics — brisket, ribs, pulled pork, pork butt — plus wings, steak and the odd finishing sauce for the table. Most of the range carries genuine competition pedigree, not just a marketing claim.\u003c\/p\u003e\n\u003cp\u003eStart with Meat Church's \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eHoly Cow\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/meat-church-the-gospel-all-purpose-bbq-rub\"\u003eThe Gospel\u003c\/a\u003e out of Texas, Meat Mitch's \u003ca href=\"\/en-nz\/products\/meat-mitch-whomp-competition-rub-world-championship-bbq-rub-326g\"\u003eWHOMP! Competition Rub\u003c\/a\u003e from Kansas City (a genuine world-championship winner), Jack Daniel's own \u003ca href=\"\/en-nz\/products\/jack-daniels-original-bbq-rub-all-purpose-seasoning\"\u003eTennessee rub range\u003c\/a\u003e, or Chuds BBQ's \u003ca href=\"\/en-nz\/products\/chuds-bbq-chudrub-all-purpose-texas-bbq-rub-10oz\"\u003eChudRub\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz\"\u003eSPG\u003c\/a\u003e for a Central Texas three-ingredient approach.\u003c\/p\u003e\n\u003cp\u003eWhat separates this shelf from the rest of the site is provenance — every one of these is a real US brand's own product, imported rather than locally produced in the American style, so the flavour, salt ratio and rub texture are exactly what that pitmaster built at home.\u003c\/p\u003e\n\u003cp\u003eStyles run from Texas and Central Texas through Kansas City, Tennessee, Memphis and Arizona, with a full mild-to-extra-hot spread. The real deal, straight from the American pit.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/texas-bbq\"\u003eTexas BBQ\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/kansas-city\"\u003eKansas City\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"smoke-on-wheels-bootleg-bbq-sauce","title":"SMOKE ON WHEELS: Bootleg Bourbon Infused BBQ Sauce – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a warm bourbon finish with a noticeable bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGlaze it like you mean it\u003c\/h2\u003e\n\u003cp\u003eA rich, Kansas City-style barbecue sauce with a genuine hit of bourbon, built by pitmaster Andy Groneman off the back of 30+ years and 25+ Grand Championships on the American BBQ circuit. It's the sauce Rub Hub customers keep coming back to restock — delicious straight out of the bottle, better slathered on meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and tomato sweetness up front, a slow build of bourbon and Worcestershire depth through the middle, finishing with a noticeable, lingering bite from chilli and black pepper that keeps it from tasting like a generic sweet red sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it on thin in the last 15–20 minutes of the cook so the bourbon sugars set into a sticky, glossy bark instead of burning.\u003c\/li\u003e\n\u003cli\u003eWarm the bottle slightly before saucing — it spreads easier and clings better to ribs and chicken skin.\u003c\/li\u003e\n\u003cli\u003eStir a splash through pulled pork or burnt ends for an instant finishing sauce.\u003c\/li\u003e\n\u003cli\u003eKeep a bowl on the table — it's a genuinely good dipping sauce for chips too, not just a rib glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, glossy, deep mahogany-red — pours slow and clings to a brush or a rack of ribs rather than running straight off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato paste, brown sugar, Soy Sauce (water, soybeans, salt, alcohol (to preserve freshness), water, high fructose corn syrup, caramel colour, phosphoric acid, natural and artificial flavours, sodium benzoate (preservative), caffeine), apple cider vinegar, salt, Worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour, sulfiting agent), spices (including celery seed, mustard, chili peppers), dehydrated garlic, apple juice concentrate, dehydrated onion, potassium sorbate and sodium benzoate (added as preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/284_delight-bbq-sauce-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a bottle that pulls double duty. Rub the brisket first with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-steak-master-seasoning-391g\"\u003eHardcore Carnivore's Steak Master Seasoning\u003c\/a\u003e, then brush this on thin in the last twenty minutes so the bourbon sugars glaze instead of burn — proper KC-style, sticky bark and all. Finish the sliced ends with \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements' Sticky Fig Relish\u003c\/a\u003e, and don't declare what's left of it at customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bootleg Bourbon Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy with a Kansas City accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point, fat trimmed to 5mm; 4 tbsp your favourite beef rub; ¾ cup Bootleg Bourbon BBQ Sauce; 3 tbsp brown sugar; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 125°C until it reaches about 85°C and the bark is dark, around 6 hours.\u003c\/li\u003e\n\u003cli\u003eCube into 3cm pieces and tip into a foil tray with the sauce, sugar and butter, tossing to coat.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 60–90 minutes until the cubes are sticky and probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then serve with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing the cubes late lets the bourbon sugars set into a glaze instead of burning over the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Bootleg Bourbon BBQ Sauce gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — it's a sweet, bourbon-forward sauce with a noticeable finishing bite, not a chilli-forward hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork and chicken — brush it on late so the sugars glaze instead of burning.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665352234,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/Smoke-On-Wheels-Bootleg-Sauce-Base__73066.jpg?v=1661958097"},{"product_id":"smoke-on-wheels-bbq-marinade","title":"SMOKE ON WHEELS: BBQ Marinade – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — pure garlic, lemon and herb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, steaks, chops, kebabs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt to win, not just to marinate\u003c\/h2\u003e\n\u003cp\u003eThis award-winning marinade from Smoke on Wheels was developed to win BBQ contests, not just dress up a Sunday chop — take advantage of it and make your chicken, steaks, chops and kebabs sing with flavour.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eOlive oil and butter richness up front, garlic and dehydrated onion through the middle, with a bright lemon finish that cuts the richness and keeps it from tasting heavy.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate chicken, steak or chops for at least a few hours — overnight for the best result — then pat dry before it hits the grill so you get real colour, not steam.\u003c\/li\u003e\n\u003cli\u003eThread it through kebabs and chops before skewering so every side picks up the garlic and lemon.\u003c\/li\u003e\n\u003cli\u003eBrush extra marinade over vegetables on the side of the grill — it's not just a meat marinade.\u003c\/li\u003e\n\u003cli\u003eNever reuse marinade that's touched raw meat — reserve a little unused, set aside before marinating, as a finishing baste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden, oil-based, with visible flecks of garlic and herb — it separates on standing, so give it a shake before you pour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e olive oil, soybean oil (with salt, soy lecithin, natural and artificial flavours, beta carotene, citric acid, dimethylpolysiloxane [anti-foaming agent]), water, garlic, lemon juice concentrate, dehydrated onion, salt, spices, xanthan gum, sodium benzoate, potassium sorbate and TBHQ (preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/118_focused-skewering-kebabs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: let the chicken sit in this overnight, then pat it dry before it hits the grill so you get real colour, not steam. Dust the skewers with \u003ca href=\"\/en-nz\/products\/rum-and-que-shandy-lemon-lime-beer-rub-200g\"\u003eRum and Que's Shandy Lemon-Lime Beer Rub\u003c\/a\u003e first for a citrus edge, then keep \u003ca href=\"\/en-nz\/products\/blackbear-bbq-hot-barbecue-sauce\"\u003eBlackbear BBQ's Hot BBQ Sauce\u003c\/a\u003e on the table for anyone who wants a smoky kick on the side. Contest-built, backyard-proven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Lemon Lamb Kebabs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOvernight in the bath, five minutes on the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g lamb leg, cut into 3cm cubes; ½ cup Smoke on Wheels BBQ Marinade, plus 2 tbsp set aside unused; 1 red onion, cut in wedges; 1 red capsicum, cut in squares.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the lamb in the ½ cup of marinade and refrigerate overnight.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers with the onion and capsicum, then pat the outside dry.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 8–10 minutes, turning, until well browned.\u003c\/li\u003e\n\u003cli\u003eBrush with the reserved unused marinade, rest 3 minutes and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Patting dry before the grill gives real colour, and the reserved marinade adds a fresh garlic-lemon hit at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs BBQ Marinade gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate for?\u003c\/strong\u003e A few hours minimum; overnight gives the best result for chicken, steak and chops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, steaks, chops and kebabs — it also works well brushed over grilled vegetables.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665385002,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smoke-on-wheels-bbq-marinade-16-oz_1024x1024_15849e02-15c5-41a1-8cb2-89f193087605.webp?v=1661957484"},{"product_id":"hardcore-carnivore-red","title":"HARDCORE CARNIVORE: Red Rub – 311g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Just a hint (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 311g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, beef — a true all-rounder\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe one rub that does everything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Red is the everyday hero — a coarse blend of classic spices with just a hint of heat, and a vivid colour that's totally natural. It's the best-kept secret of competition BBQ teams, built to season almost anything you throw on the fire. If Black is your beef specialist, Red is the all-rounder you reach for on autopilot.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic, coarse black pepper and paprika lead the way, sitting over a lightly sweet, well-salted base with just a whisper of chilli. Balanced, savoury and endlessly useful — it lifts without ever taking over.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs or a pork butt the night before and smoke low and slow for a deep, savoury crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings generously before the grill — the paprika builds gorgeous colour and the hint of chilli wakes it up.\u003c\/li\u003e\n\u003cli\u003eSeason burgers, chops or a whole roast chook for an easy, everyday flavour hit.\u003c\/li\u003e\n\u003cli\u003eShake it over roast potatoes or wedges in the last toss for a savoury, rust-red finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through a pot of chilli or a batch of homemade sausage mince.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, rust-red rub that builds a vivid, savoury crust on the cook. The colour is all natural (paprika and chilli, not dye), the grind is generous, and there's just a hint of heat behind the flavour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic, Paprika, Dehydrated Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Natural Flavour, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/562_hungry-red-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: if you only keep one rub, make it this — the red workhorse that seasons everything from wings to pork butt. Get it on early and let it sit fifteen minutes so it grips before the heat. Cook the ribs alongside a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then rain a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e over the finished plate for a bit of bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Rust-Red Weeknight Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe everyday hero, doing its everyday job.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg skin-on chicken thighs; 2 tbsp Hardcore Carnivore Red Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the thighs dry, rub with the oil, then coat generously with Red and let them sit 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 30–35 minutes, skin side up, until the thickest thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eMove them over direct heat skin side down for 2–3 minutes to crisp the skin, then rest 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The paprika in Red builds a deep rust colour while the indirect heat renders the skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Red best for?\u003c\/strong\u003e\u003cbr\u003eIt's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eOnly just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Red gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the red colour artificial?\u003c\/strong\u003e\u003cbr\u003eNo — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Red best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Red gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is the red colour artificial?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522730995754,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-red-all-purpose-rub-311g-front.png?v=1783782508"},{"product_id":"hardcore-carnivore-black","title":"HARDCORE CARNIVORE: Black Rub – 368g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 368g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe blackest bark in the business\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Black is the rub that built the brand — Jess Pryles' best-seller and the ultimate weapon for beef and red meat. Activated charcoal gives it a jet-black colour that cooks down into a deep, dramatic bark, while the seasoning stays deliberately subtle so the beef does the talking. If you've ever chased that competition-grade crust on a brisket, this is how you get it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's coarse black pepper and savoury garlic, backed by a whisper of chilli and cumin for warmth without heat. The middle is clean, salty and moreish; the finish lets the meat lead. The charcoal is there for colour and crust, not flavour — so Black deepens beef without ever overpowering it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole packer brisket the night before and smoke low and slow — the charcoal sets into a jet-black, crunchy bark that looks as good as it eats.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks or a tomahawk and sear hard over coals; the coarse grind holds up to fierce heat and builds a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and run them at 120°C until they jiggle — deep colour, deep flavour.\u003c\/li\u003e\n\u003cli\u003eHit burger patties just before they land on a screaming flat-top for a steakhouse-grade sear.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips or roast potatoes for a smoky, jet-black steakhouse-fry moment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA jet-black, coarse-ground rub — the colour is all activated charcoal, not dye. It clings well to a damp surface and sets into a thick, crunchy bark on the cook. Barely-there heat; this one is all about colour, crust and savour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic and Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Activated Charcoal, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/733_jaw-drop-black-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: Black is the one jar I never cook beef without — that activated charcoal builds a bark worth showing off. Dry-brine the brisket uncovered overnight so the coat grips, then serve the slices glazed in \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e to cut the richness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jet-Black Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBark so dark it needs a lawyer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef plate short ribs; 3 tbsp Hardcore Carnivore Black Rub; 1 tbsp yellow mustard; 1 cup beef stock in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim any loose fat, slather thinly with mustard and coat heavily with Black. Rest uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with stock every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003ePull them at around 95°C when a probe slides in like soft butter, usually 7–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap loosely in butcher paper and rest 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the coat grip so the charcoal sets into a crunchy black bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Hardcore Carnivore Black gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat meat is Black best on?\u003c\/strong\u003e\u003cbr\u003eIt's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the rub jet black?\u003c\/strong\u003e\u003cbr\u003eThe colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003eApply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Hardcore Carnivore Black gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"What meat is Black best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\"}},{\"@type\":\"Question\",\"name\":\"Why is the rub jet black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Apply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731028522,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-black-beef-rub-368g-front.png?v=1783777214"},{"product_id":"hardcore-carnivore-camo","title":"HARDCORE CARNIVORE: Camo Rub – 297g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, smoky-sweet, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 297g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Venison, game, lamb, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Camo is the bolder blend in the family — a fragrant, smoky-sweet game and lamb seasoning built to stand up to robust, full-flavoured meats. Where a subtle rub gets lost, Camo leans in with hickory smoke, honey and a tangy vinegar edge. It's incredible on venison, and secretly just as good on pork.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSmoky hickory and savoury spice lead, lifted by a gentle honey sweetness and a bright hit of vinegar tang on the finish. Bold and rounded — enough character to match backstrap, shoulder or a big pork roast without overwhelming it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason venison backstrap or a haunch heavily, then grill hot and fast and rest it well — the honey and vinegar tame that gaminess beautifully.\u003c\/li\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart; the hickory reads like a day on the smoker.\u003c\/li\u003e\n\u003cli\u003eCoat a pork shoulder the night before for a smoky-sweet bark on pulled pork.\u003c\/li\u003e\n\u003cli\u003eGreat on kangaroo, goat and other lean game where you want flavour without a heavy chilli hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over duck fat potatoes or a tray of roast root veg for a smoky-sweet finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, brown-toned seasoning flecked with spice, carrying hickory smoke, honey and vinegar notes. No chilli heat — it's all about smoky-sweet depth for stronger meats.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Black Pepper, Dehydrated Garlic and Onion, Honey Powder (Refined Syrup, Honey), Hickory Salt (Salt, Smoke Flavour, Silicon Dioxide), Vinegar Powder (Maltodextrin, Modified Food Starch, White Distilled Vinegar).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains honey. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/582_thumbs-up-short-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons Camo earns its keep on the wild stuff — venison, backstrap, a shoulder of lamb. Pat the game dry and season it heavy; it can take it. Slow-cook it alongside a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then serve with a sharp spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli Relish\u003c\/a\u003e to cut the richness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky-Sweet Pulled Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLamb that's been somewhere and came back changed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 4 tbsp Hardcore Carnivore Camo Rub; 1 brown onion, sliced; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over with Camo the night before and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 4 hours until the bark has set.\u003c\/li\u003e\n\u003cli\u003eLay the onion in a tray, sit the lamb on top, pour in the stock, cover with foil and cook another 2–3 hours until the bone wiggles free (around 93°C).\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then pull and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Camo's honey and vinegar notes balance the richness of slow-cooked lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Camo best for?\u003c\/strong\u003e\u003cbr\u003eIt's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo spicy?\u003c\/strong\u003e\u003cbr\u003eNo — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on pork and beef too?\u003c\/strong\u003e\u003cbr\u003eAbsolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Camo best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on pork and beef too?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Absolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731061290,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-camo-game-lamb-rub-297g-front.png?v=1783782529"},{"product_id":"hardcore-carnivore-chilli-lime","title":"HARDCORE CARNIVORE: Chilli Lime (Meatchelada) Rub – 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-to-medium, with a bright lime tang (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, fajitas, wings, oysters, watermelon — and margarita rims\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSunshine in a shaker\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Chilli Lime is a zesty, bright seasoning built with earthy chilli powders and real lime. The heat sits at a friendly mild-to-medium so your tastebuds get all the flavour, not just the burn. (Loved the old Meatchelada seasoning? This is the upgraded version.) It's the one you reach for when you want good times on a plate.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy real lime up front, earthy chilli and paprika through the middle, and a bright, salty-sour finish. Zingy and moreish with a gentle, building warmth rather than a fierce burn.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through taco meat or fajita strips for an instant zesty, Tex-Mex hit.\u003c\/li\u003e\n\u003cli\u003eDust it over chicken wings before and after the grill for a lime-and-chilli lacquer.\u003c\/li\u003e\n\u003cli\u003eShake it over raw oysters, grilled corn or a bowl of guacamole.\u003c\/li\u003e\n\u003cli\u003eSprinkle on fresh fruit — watermelon, pineapple and mango love it — or run it around a margarita rim.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a cold beer or a michelada glass and thank yourself later.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA brick-red, citrus-flecked seasoning with a genuine lime tang and a mild-to-medium warmth. Free-running and easy to layer over just about anything.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chili Pepper, Sea Salt, Paprika, Spices, Brown Sugar, Dehydrated Garlic, Lime Powder (Citric Acid, Malic Acid, Lactic Acid, Tartaric Acid, Lime Oil, Lime Juice, Ascorbic Acid [Vitamin C], Maltodextrin, Sodium Citrate), Citric Acid, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/491_thumbs-up-chilli-lime-corn.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSunshine in a shaker — I rim a margarita with it, dust the tacos, then hit the wings. Add it late in the cook so the lime stays bright instead of baking off. Toss the wings in a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot, citrusy finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilli Lime Chicken Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco Tuesday with a getaway car idling outside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g chicken thigh fillets; 2 tbsp Hardcore Carnivore Chilli Lime Rub, plus a pinch to finish; 8 small tortillas; 2 cups shredded cabbage; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the thighs with a splash of oil and the rub, then rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and dust with another pinch of rub.\u003c\/li\u003e\n\u003cli\u003eLoad warm tortillas with cabbage and chicken and finish with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A second dusting after the grill keeps the lime tang bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Chilli Lime (Meatchelada) best on?\u003c\/strong\u003e\u003cbr\u003eTacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the same as Meatchelada?\u003c\/strong\u003e\u003cbr\u003eYes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Chilli Lime (Meatchelada) best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is this the same as Meatchelada?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731094058,"sku":"HCCVCLIM","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-chilli-lime-340g-front.png?v=1783860877"},{"product_id":"hardcore-carnivore-tex-mex","title":"HARDCORE CARNIVORE: Tex Mex Rub – 305g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-to-medium Tex-Mex warmth (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 305g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fajitas, tacos, nachos, beef mince, beans\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eInstant Texas on anything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Tex Mex is the ultimate Texican seasoning — built for fajitas, tacos, enchiladas, nachos, picadillo and even refried beans. It's packed with dark chillies, cumin and garlic at a friendly mild-to-medium heat, so you get big, bold Tex-Mex flavour without blowing anyone's head off. Add it to just about anything for an instant south-of-the-border boost.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEarthy dark chillies and warm cumin lead, backed by savoury garlic, onion and paprika. There's a gentle building warmth rather than a fierce burn, and a rounded, moreish depth that makes everything taste like it came off a Texan flat-top.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through beef or chicken strips for fajitas, then sear hard and pile into warm tortillas.\u003c\/li\u003e\n\u003cli\u003eSeason taco mince or picadillo as it browns for an instant taco-night flavour base.\u003c\/li\u003e\n\u003cli\u003eDust it over loaded nachos, quesadillas or a tray of potato wedges before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eStir a big spoonful through refried beans, rice or a pot of chilli con carne.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot buttered corn on the cob with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, rusty-brown seasoning flecked with chilli and cumin. Free-running and easy to layer, with a mild-to-medium heat that builds gently rather than bites.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Dehydrated Garlic and Onion, Hydrolysed Corn Protein (Hydrolysed Corn Gluten, Partially Hydrogenated Cottonseed and Soy Oil), Paprika, Disodium Inosinate and Disodium Guanylate, Black Pepper, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/519_wink-beef-fajita-skillet.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eStraight up, this is instant Texas on anything — fajita beef, taco mince, a pot of refried beans. Bloom it in a little hot oil first to wake the cumin and dark chillies up. Build the plate with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Flat-Top Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSizzle loud enough to bring the neighbours over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g skirt or rump steak; 2 tbsp Hardcore Carnivore Tex Mex Rub; 2 capsicums and 1 onion, sliced; 8 flour tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the steak with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 3–4 minutes a side for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eMeanwhile toss the capsicum and onion in oil with 1 tsp of rub and char on the flat-top for 6–8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice the steak thinly across the grain and pile into warm tortillas with the veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slicing across the grain keeps skirt steak tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Tex Mex on?\u003c\/strong\u003e\u003cbr\u003eFajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tex Mex gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for meat?\u003c\/strong\u003e\u003cbr\u003eNot at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use Tex Mex on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\"}},{\"@type\":\"Question\",\"name\":\"Is Tex Mex gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731126826,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-tex-mex-305g-front.png?v=1783782547"},{"product_id":"hardcore-carnivore-texas-jalapeno-salt","title":"HARDCORE CARNIVORE: Texas Jalapeno Salt – 312g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Real jalapeño, a proper seasoned warmth (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, eggs, veg, chips — anything wanting a kick\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSalt, with extra attitude\u003c\/h2\u003e\n\u003cp\u003eAs Texan as cowboy boots and smoked brisket, jalapeño salt is the unofficial seasoning of the Lone Star State. Texans like it big and bold, and this shaker is packed with the good stuff — clean, savoury salt lifted by real jalapeño for a proper seasoned heat. It's the everyday shaker that ends up on far more than you'd expect.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean, savoury salt up front, then a genuine green-chilli warmth from real jalapeño powder. Punchy but balanced — it seasons and adds a kick in one shake, without any artificial nasties.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake it over steak, chops or chicken just before cooking for a seasoned, spicy crust.\u003c\/li\u003e\n\u003cli\u003eHit fried or scrambled eggs, avo toast or a breakfast burrito for a morning wake-up.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips, wedges, popcorn or roast veg.\u003c\/li\u003e\n\u003cli\u003eStir it into any recipe — soups, marinades, dips — that needs a little seasoned heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a bloody mary or michelada glass with it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA flaky, jalapeño-flecked seasoning salt with a genuine chilli warmth. Keto friendly, and free-running for easy everyday shaking. (Heads up — real jalapeño powder inside, so don't lean in for a deep sniff!)\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Garlic and Onion, Spices, Jalapeño, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-sweating-spice.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSalt that bites back — I keep a shaker by the stove and it ends up on far more than it should: steak, eggs, hot chips. Season steaks just before they hit the pan so the salt doesn't draw the moisture out. Serve them with a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e and a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jalapeño Salt Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Hardcore Carnivore Texas Jalapeno Salt; Handful of chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15–18 minutes until tender, drain and steam dry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until the edges crackle.\u003c\/li\u003e\n\u003cli\u003eShake the jalapeño salt over while they're hot and scatter with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning straight out of the oven helps the salt stick to the crispy edges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Texas Jalapeño Salt?\u003c\/strong\u003e\u003cbr\u003eAround Hub Heat 4\/11 — a real, seasoned jalapeño warmth rather than a searing burn. Enough kick to notice, friendly enough for everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e\u003cbr\u003eSteak and chicken, eggs, chips, popcorn, roast veg — and anywhere a recipe needs a little salt-and-chilli lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it keto and gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's keto friendly, gluten free, with no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there real jalapeño in it?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with real jalapeño powder, which is where that genuine green-chilli warmth comes from.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Texas Jalapeño Salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Around Hub Heat 4\/11 — a real, seasoned jalapeño warmth rather than a searing burn. Enough kick to notice, friendly enough for everyday use.\"}},{\"@type\":\"Question\",\"name\":\"What do I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and chicken, eggs, chips, popcorn, roast veg — and anywhere a recipe needs a little salt-and-chilli lift.\"}},{\"@type\":\"Question\",\"name\":\"Is it keto and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's keto friendly, gluten free, with no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is there real jalapeño in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with real jalapeño powder, which is where that genuine green-chilli warmth comes from.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731159594,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-jalapeno-salt-312g-front.png?v=1783860990"},{"product_id":"hardcore-carnivore-sweet-bbq","title":"HARDCORE CARNIVORE: Sweet BBQ Rub – 347g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 347g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours; contains mustard — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork butts, smoked ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eClassic pit-master sweetness for pork and ribs\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Sweet BBQ is made for the cuts that love a sweet, glossy bark — pork butts, smoked ribs and chicken. It's a classic American barbecue rub, blended from quality ingredients to lift your low-and-slow cook to pit-master level. If you're chasing that sticky, caramelised, competition-style finish, start here.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet brown-sugar and paprika up front, a savoury garlic-onion middle, and a subtle mustard tang on the finish. Rich, rounded and built to caramelise into a deep, glossy crust.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork butts or ribs generously and smoke low and slow for a sticky, sweet, caramelised bark.\u003c\/li\u003e\n\u003cli\u003eRub chicken pieces before the grill for golden, lacquered skin.\u003c\/li\u003e\n\u003cli\u003eUse it as the sweet base layer under a glaze on ribs, chops or wings.\u003c\/li\u003e\n\u003cli\u003eKeep the heat moderate near the end of the cook so the sugars caramelise rather than scorch.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into baked beans or a batch of homemade BBQ sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, warm-toned BBQ rub that melts into a sticky, caramelised crust on the cook. Little to no heat — this one is all about sweet, savoury barbecue depth.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Sugar, Salt, Brown Sugar, Paprika, Fructose, Spices, Dehydrated Garlic and Onion, Mustard, Silicon Dioxide (less than 2%, anti-caking), Natural Flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains mustard. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/726_drool-glazed-chicken-thighs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSticky, sweet and made for ribs — I dust this on pork butts and the bark comes out like lacquer. Go easy on the heat near the end of the cook; all that sugar will catch if the pit runs too hot. Build it with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then cut the sweetness with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet Bark Pork Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwelve sliders, zero leftovers, no questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg pork shoulder (butt); 5 tbsp Hardcore Carnivore Sweet BBQ Rub; 2 tbsp yellow mustard; 12 slider buns and a bowl of coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the pork with mustard and coat it generously with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the bark is set and deep mahogany, around 70°C internal, then wrap in butcher paper.\u003c\/li\u003e\n\u003cli\u003eKeep cooking to 93–95°C, usually 8–10 hours all up, then rest wrapped for an hour.\u003c\/li\u003e\n\u003cli\u003eShred and pile onto buns with coleslaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the pit moderate lets the sugars caramelise rather than scorch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Sweet BBQ best on?\u003c\/strong\u003e\u003cbr\u003eClassic barbecue cuts — pork butts and pulled pork, smoked ribs and chicken — anywhere you want a sweet, glossy, caramelised bark.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a sweet rub with little to no heat, so it's a real crowd-pleaser for the whole family.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eIt contains mustard. It's gluten free with no MSG and no artificial colours. Always check the physical label for the most accurate allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I stop the sugar burning?\u003c\/strong\u003e\u003cbr\u003eKeep your cooking temperature moderate, especially towards the end, so the sugars caramelise into a bark instead of scorching.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Sweet BBQ best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classic barbecue cuts — pork butts and pulled pork, smoked ribs and chicken — anywhere you want a sweet, glossy, caramelised bark.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a sweet rub with little to no heat, so it's a real crowd-pleaser for the whole family.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It contains mustard. It's gluten free with no MSG and no artificial colours. Always check the physical label for the most accurate allergen information.\"}},{\"@type\":\"Question\",\"name\":\"How do I stop the sugar burning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep your cooking temperature moderate, especially towards the end, so the sugars caramelise into a bark instead of scorching.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731192362,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-sweet-bbq-347g-front.png?v=1783861086"},{"product_id":"blues-hog-original-bbq-sauce","title":"BLUES HOG: Original BBQ Sauce – 709g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and thick with just a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 709g (25oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken, brisket, burnt ends\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe best baste on the planet — and it sticks to your meat\u003c\/h2\u003e\n\u003cp\u003eThe one that built the brand. Blues Hog Original is a thick, sweet, molasses-rich barbecue sauce with just the right amount of tang and warmth — voted \"best baste on the planet\" and a People's Choice winner at the American Royal. It clings, it caramelises, and it's the sauce 90% of competition teams keep within arm's reach.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig brown-sugar sweetness up front, a rounded tomato-and-vinegar body, and a gentle spiced warmth on the finish. Thick and glossy — built to grip a rib and set into a sticky, shiny glaze.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over pork ribs in the last 20 minutes of the cook so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant sweet-sticky depth.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken pieces as they come off the grill.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 with apple juice for a mop that layers flavour over a long cook — the pitmaster's move.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and glossy in an easy squeeze bottle — pours slow, clings hard, glazes clean with no decanting.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavour), apple cider vinegar, sugar, salt, spices including mustard \u0026amp; paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), vanilla extract, dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/788_shhh-glossy-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIf Darryl could only smuggle one bottle past customs, it'd be this. Rub a rack with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, smoke it low, then glaze with Original in the back stretch. A spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e on the side plays right into that sweet, sticky finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple-Mop Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHalf sauce, half juice, all getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs (about 1.5kg); 3 tbsp pork rub; ½ cup Blues Hog Original; ½ cup apple juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the ribs all over and smoke at 120°C.\u003c\/li\u003e\n\u003cli\u003eFrom hour two, mix the sauce 50\/50 with the apple juice and mop the ribs every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eAfter about 4½ hours, when the rack bends and cracks, brush on neat Original for the last 20 minutes so it sets glossy.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cutting the sauce for the mop layers flavour over the long cook without burning the sugar early.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Blues Hog Original spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and thick with only a whisper of warmth, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork ribs and pulled pork especially, plus chicken, brisket and burnt ends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Blues Hog Original spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet and thick with only a whisper of warmth, so it suits the whole table.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and pulled pork especially, plus chicken, brisket and burnt ends.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400938026,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-original-bbq-sauce-709g-front.png?v=1787466294"},{"product_id":"blues-hog-honey-mustard-sauce","title":"BLUES HOG: Honey Mustard Sauce – 595g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard is a thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey. An exotic blend of spices rounds it out — built to flatter smoked and grilled meats without ever taking over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and golden in an easy squeeze bottle — glazes, spreads and dips straight from the nozzle.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (distilled vinegar, mustard seed, salt, turmeric \u0026amp; spices), white sugar, water, apple cider, honey, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavouring), salt, spices including paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/790_dip-honey-mustard.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet, sharp and dangerously moreish — Darryl keeps a bottle for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Mustard Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, any month you can get away with it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cooked half leg ham (about 3kg); ¾ cup Blues Hog Honey Mustard; 2 tbsp brown sugar; 20 whole cloves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel off the rind, leaving the fat, and score it in a diamond pattern. Stud each diamond with a clove.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for 30 minutes to warm through.\u003c\/li\u003e\n\u003cli\u003eMix the Honey Mustard with the brown sugar and brush it on every 15 minutes for the next 45 minutes until the fat goes golden and sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Building the glaze in thin coats gives you a lacquer instead of a puddle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eHam and pork especially, plus chicken, sausages and as a sandwich spread or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet honey and zesty mustard with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ham and pork especially, plus chicken, sausages and as a sandwich spread or dip.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400970794,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-honey-mustard-sauce-595g-front.png?v=1787466294"},{"product_id":"blues-hog-smokey-mountain-bbq-sauce","title":"BLUES HOG: Smokey Mountain BBQ Sauce – 680g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet and smoky, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 680g (24oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pulled pork, baked beans\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBlues Hog Original, wrapped in hickory smoke\u003c\/h2\u003e\n\u003cp\u003eSmokey Mountain takes everything people love about Blues Hog Original — that thick, sweet, molasses-rich body — and layers in natural hickory smoke. The result is a grilling and finishing sauce that puts real pit flavour on the plate even off a suburban grill.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, glossy and rich up front, then a deep, natural hickory-smoke finish rolls through. All the stickiness of the Original with a campfire edge — and not a hint of chilli heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze ribs or brisket in the final stretch of the cook for a smoky, glossy finish.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant pit-smoke depth.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled chicken as it comes off the heat.\u003c\/li\u003e\n\u003cli\u003eStir a good spoonful into a tray of baked beans — the rogue move that steals the barbecue.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and glossy in an easy squeeze bottle — clings to the meat and sets into a smoky glaze, no decanting required.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavour), brown sugar, apple cider vinegar, sugar, salt, water, spices, Worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, anchovies (fish), tamarind, natural flavours (soy), tamarind extract, sulphiting agent), spices including paprika, dehydrated garlic \u0026amp; onion, natural hickory smoke flavour (water, natural hickory smoke concentrate).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/793_lick-pulled-pork-bun.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSmoke in a bottle, no pit required — Darryl's kind of shortcut. Season ribs with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, glaze with Smokey Mountain through the back end of the cook, then serve with a sharp dab of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e to balance all that sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smokey Mountain Bacon Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 x 400g tins cannellini beans, drained; 150g bacon, diced; 1 brown onion, diced; ½ cup Smokey Mountain; 1 tbsp cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the bacon and onion in an ovenproof pan for 8 minutes until golden.\u003c\/li\u003e\n\u003cli\u003eStir in the beans, Smokey Mountain, vinegar and ½ cup water.\u003c\/li\u003e\n\u003cli\u003eBake uncovered at 160°C for 45 minutes, or slide it under a brisket in the smoker to catch the drippings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Smokey Mountain spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and smoky with no chilli heat, so the whole table can dig in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different from the Original?\u003c\/strong\u003e\u003cbr\u003eSame sweet, thick base — with natural hickory smoke layered through for a pit-smoked finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Smokey Mountain spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet and smoky with no chilli heat, so the whole table can dig in.\"}}, {\"@type\": \"Question\", \"name\": \"How's it different from the Original?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Same sweet, thick base — with natural hickory smoke layered through for a pit-smoked finish.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542401003562,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-smokey-mountain-bbq-sauce-680g-front.png?v=1787466295"},{"product_id":"kosmos-q-opx1-bbq-sauce","title":"KOSMOS Q: OP-X 1 BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, tangy, all-purpose\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, pork, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe declassified all-rounder\u003c\/h2\u003e\u003cp\u003eThe most patriotic sauce in the Kosmos line-up — a “newly declassified” blend of spices and tangy liquid that lands as a sweet, balanced, do-anything BBQ sauce. The one you reach for when you’re not sure which one to reach for. Now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tangy from the first taste, with a tomato-rich backbone and a lightly spiced, molasses-deep finish. Balanced rather than loud — the classic American BBQ profile done properly.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop over brisket burnt ends and toss till glossy.\u003c\/li\u003e\n\u003cli\u003eBrush pulled pork or a rack of ribs in the last stretch.\u003c\/li\u003e\n\u003cli\u003eSpoon straight into a smashed burger, top bun tilted, onto the patty and cheese.\u003c\/li\u003e\n\u003cli\u003eLeft-field: use it as the base for a quick BBQ baked-bean pot.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA classic glossy red-brown BBQ sauce, medium-thick and pourable — the all-rounder that mops, glazes and dips without fuss.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Apple Cider Vinegar, Tomato Paste, Water, Molasses, Distilled Vinegar, Salt, Spices (including Mustard Seed), Paprika, Ancho Peppers, Dried Onion, Lemon Juice Concentrate, Dried Garlic, Natural Smoke Flavor, Vanilla Extract, Tamarind Puree.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e Mustard seed (listed ingredient).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — sweet and tangy, an all-purpose crowd-pleaser rather than a hot sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Brisket, pork and burgers — the everyday sauce for almost anything off the pit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/539_licking-lips-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl’s call: this is the bottle you keep by the pit for everything — mop it on burnt ends, dip your chips, glaze the ribs. Want to build heat? Splash a little \u003ca href=\"\/en-nz\/products\/danny-balboas-rehab-reaper-habanero-bbq-hot-sauce-200ml\"\u003eDanny Balboas Rehab Reaper \u0026amp; Habanero BBQ Hot Sauce\u003c\/a\u003e through it before you mop. Smuggle home the rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q crew\u003c\/a\u003e. Building burnt ends? Season the brisket point with \u003ca href=\"\/en-nz\/products\/misty-gully-brisket-rub\"\u003eMisty Gully Brisket Rub\u003c\/a\u003e before it ever sees the smoker.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: OP-X Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy, declassified.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg brisket point; 3 tbsp beef rub; ¾ cup OP-X 1; 2 tbsp brown sugar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the point and smoke at 120°C for about 5 hours, until the bark is dark and set.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes, tumble into a tray with the sauce and sugar, and cover with foil.\u003c\/li\u003e\n\u003cli\u003eCook 90 minutes more until a probe slides in easily, then uncover for 15 minutes to go tacky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, sweet and tangy, an all-purpose crowd-pleaser rather than a hot sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411685930,"sku":"KOS-OPX1-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-op-x-1-bbq-sauce-439g-front.png?v=1783982463"},{"product_id":"kosmos-q-apple-chipotle-bbq-sauce","title":"KOSMOS Q: Apple Chipotle BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet apple with a low chipotle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet apple, sneaky chipotle\u003c\/h2\u003e\u003cp\u003eA five-star, fan-favourite Kosmos Q sauce built on real apples, then nudged awake with chipotle and guajillo. Sweet enough for the kids, grown-up enough for the pit — it’s the competition-circuit sauce that made Kosmos famous, now on the clearance rack.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it’s crisp, orchard-sweet apple. The middle rounds out with brown-sugar depth, then chipotle and guajillo bring a slow, smoky warmth on the finish — sweet heat that lingers without ever burning.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop onto pork ribs in the last 20 minutes so the sugars set to a sticky, glossy lacquer.\u003c\/li\u003e\n\u003cli\u003eFold through a tray of pulled pork for sweet-smoky shine.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs on the grill and glaze in layers.\u003c\/li\u003e\n\u003cli\u003eLeft-field: spoon over a sharp cheddar toastie for a sweet-heat melt.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, pourable red-brown sauce with a medium body that clings to meat rather than running off — thick enough to mop, loose enough to brush.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label as published by US retailer Walton's):\u003c\/strong\u003e Cane Sugar, Water, Apple Puree (apples, ascorbic acid), Apple Cider Vinegar, Tomato Paste, Molasses, Distilled Vinegar, Chipotle Puree (chipotle, water, salt, citric acid), Apple Juice Concentrate, Tapioca Starch, Salt, Spices, Malic Acid, Chipotle Powder, Guajillo Chili Powder, Onion Powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — sweet apple led, with a gentle smoky chipotle warmth on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Pork ribs, pulled pork and chicken — anything that loves sweet, sticky heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/540_wink-glazed-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl’s orders: brush it on the ribs late and let it set to a sticky, apple-sweet lacquer — two thin coats beat one thick slather every time. Want more bite? Dust the meat first, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND BLAZED Smoked Chilli Honey\u003c\/a\u003e. The rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q smuggle\u003c\/a\u003e is yours for the taking. For the rub underneath, \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e gives that apple lacquer a sweet, savoury base to grip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple Chipotle Cheddar Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover pork's best alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 100g sharp cheddar, grated; 150g leftover pulled pork; 2 tbsp Apple Chipotle; 20g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter the outsides of the bread.\u003c\/li\u003e\n\u003cli\u003eLayer cheddar, pork, a drizzle of sauce and more cheddar between the slices.\u003c\/li\u003e\n\u003cli\u003ePress in a pan over medium heat for 3–4 minutes a side until golden and melted through.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, sweet apple led, with a gentle smoky chipotle warmth on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411718698,"sku":"KOS-SAC-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-apple-chipotle-bbq-sauce-439g-front.png?v=1783982462"},{"product_id":"kosmos-q-honey-jalapeno-bbq-sauce","title":"KOSMOS Q: Honey Jalapeno BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet honey with a jalapeño edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet honey, jalapeño edge\u003c\/h2\u003e\n\u003cp\u003eThe perfect blend of sweet and spicy for the pitmaster in your life. Real, sweet honey up front, a green jalapeño edge behind it — a crowd-pleaser of a sauce, now on the clearance rack.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eReal honey leads, thick and floral-sweet. The middle stays mellow, then fresh jalapeño brings a grassy, green warmth on the finish — sweet first, gentle heat second.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze chicken thighs or wings late so the honey caramelises without scorching.\u003c\/li\u003e\n\u003cli\u003eMop pork ribs in the final minutes for a sweet-hot sticky finish.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled corn or a spatchcock chook.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into a dressing for a honey-jalapeño slaw.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy golden-amber sauce with real honey body — thick, clingy and made to lacquer rather than run.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Water, Tomato Paste, Molasses, Red Jalapeno Puree (Red Jalapeno Pepper, Salt, Vinegar), Honey, Distilled Vinegar, Peach Juice Concentrate, Salt, Corn Starch, Jalapeno Peppers, Chili Pepper, Smoke Flavor, Tamarind Puree, Onion Powder, Spices, Paprika, Garlic Powder, Natural Flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — honey-sweet with a fresh jalapeño edge on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, pork and ribs — anything that suits sweet, gentle heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/541_hungry-honey-drumsticks.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's tip: keep this one for the last ten minutes on chicken — the honey wants a gentle heat, not a bonfire, or it'll turn bitter. For a fruitier finish, run it alongside \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes Mango Habanero Rib Glaze\u003c\/a\u003e. The whole \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q line\u003c\/a\u003e is on the plank. Season the thighs first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-chilli-citrus-charge-rub-300g\"\u003eLow N Slow Basics Chilli Citrus Charge Rub\u003c\/a\u003e so the honey has something zesty to cling to.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Jalapeño Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch with a sting in the tail.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ small cabbage, finely shredded; 1 carrot, grated; 3 tbsp Honey Jalapeño; 3 tbsp mayonnaise; 1 tbsp cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the sauce, mayo and vinegar together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 15 minutes before serving with anything off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium, honey-sweet with a fresh jalapeno edge on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, pork and ribs, anything that suits sweet, gentle heat.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411751466,"sku":"KOS-HNY-JALA-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-honey-jalapeno-bbq-sauce-439g-front.png?v=1783982462"},{"product_id":"kosmos-q-peach-habanero-bbq-sauce","title":"KOSMOS Q: Peach Habanero BBQ Sauce – 468g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet peach with a real habanero kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 468g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken wings, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet peach, kick in the pants\u003c\/h2\u003e\u003cp\u003eSweet, peachy tartness with a distinct kick in the pants. Kosmos Q built this one on real habanero for a sweet-heat sauce that’s equal parts summer stone-fruit and slow burn — now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens jammy and bright with ripe peach, turns tangy through the middle, then real habanero climbs on the finish — a warm, fruity heat that builds bite after bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGlaze pork ribs or a pork shoulder in the last stretch of the cook for sticky, fruity heat.\u003c\/li\u003e\n\u003cli\u003eToss through crispy chicken wings straight off the grill.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled peaches with the pork for a proper flavour echo.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoon into a marg or a jug of iced tea for a sweet-heat kick.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy amber-red sauce flecked with real fruit — pourable but clingy, made to coat and gloss rather than soak in.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Water, Molasses, Distilled Vinegar, Tomato Paste, Honey, Salt, Peach Concentrate, Habanero Pepper Mash (Habanero Pepper, Salt, Distilled Vinegar), Onion Powder, Dried Garlic, Paprika, Natural Flavor, Smoke Flavor, Chili Pepper, Spices, Tamarind Puree.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — sweet peach up front, real habanero warmth on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Pork, ribs and chicken wings love this sweet-fruity heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/542_devilish-peach-pork-belly.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl reckons: glaze your ribs with this in the back half of the cook and let the peach go sticky and the habanero go sneaky. Chasing more sweet than heat? Swap a coat for \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-touch-of-cherry-bbq-sauce-sweet-cherry-hickory-bbq-sauce-578g\"\u003eThree Little Pigs Touch of Cherry BBQ Sauce\u003c\/a\u003e and mop the two in ribbons. Plunder the rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q stash\u003c\/a\u003e. Lay down a base of \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog Rub\u003c\/a\u003e on the ribs first, and the peach glaze sets right over the top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach Habanero Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStone fruit, slow burn, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tsp salt; 2 peaches, halved and stoned; ½ cup Peach Habanero.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the chops and grill over medium-high heat for 4–5 minutes a side until they reach 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce for the last 2 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the peaches cut-side down for 3 minutes while the chops rest for 5 minutes, then serve together.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium, sweet peach up front, real habanero warmth on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411784234,"sku":"KOS-PCH-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-peach-habanero-bbq-sauce-468g-front.png?v=1783987595"},{"product_id":"boars-night-out-white-lightning-double-garlic-rub","title":"BOARS NIGHT OUT: White Lightning Double Garlic Butter – 346g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich and buttery (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 12.2 oz (approx. 346g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO · contains milk \u0026amp; MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, seafood, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWhite Lightning Double Garlic Butter: the Boars Night Out garlic butter rub\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eBoars Night Out White Lightning Double Garlic Butter\u003c\/strong\u003e is a no-heat garlic butter seasoning from Boars Night Out, the Memphis-area competition barbecue team, made for steak, chicken, seafood and potatoes. It takes the original White Lightning base and loads it with extra garlic and a rich, buttery savouriness.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig roasted garlic up front, smooth buttery richness through the middle, and a savoury herb-and-spice finish that keeps you coming back. No heat — just deep, indulgent flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteak — before the sear and again as it rests\u003c\/li\u003e\n\u003cli\u003eRoast chicken and wings for a garlic-butter crust\u003c\/li\u003e\n\u003cli\u003ePrawns, scallops and white fish\u003c\/li\u003e\n\u003cli\u003ePotatoes in every form: roasted, mashed, chipped — plus popcorn and garlic bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, savoury blend that melts into whatever it lands on — garlicky, buttery and dangerously easy to over-apply. We consider that a feature.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated garlic, monosodium glutamate, spices, garlic powder, natural flavour (contains milk), yeast extract, and no more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO (as stated by the brand). Contains milk and MSG — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/784_sniff-garlic-steak-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEyes closed, savouring, possibly humming. Double garlic butter on a steak is the kind of indulgence a man in my line of work shouldn't admit to in writing. This is the special occasion piece — park a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e beside the steak and say nothing. The whole \u003ca href=\"\/en-nz\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e is worth a look — quietly, of course. For steak night, keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side for anyone who wants it saucy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Double Garlic Butter Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe indulgence you don't write down.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 1 tbsp Double Garlic rub; 1 tbsp oil; 30g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and let them sit 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side, basting with butter in the last minute.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs White Lightning Double Garlic Butter spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. For heat, try Spicy White Lightning at Hub Heat 5\/11.\u003c\/p\u003e\n\u003ch3\u003eDoes Double Garlic Butter contain dairy?\u003c\/h3\u003e\n\u003cp\u003eYes. The natural flavour contains milk, and the ingredients include MSG. Boars Night Out labels it gluten free and non-GMO. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eHow is Double Garlic Butter different from the original White Lightning?\u003c\/h3\u003e\n\u003cp\u003eIt's the original White Lightning idea with extra dehydrated garlic and a buttery flavour added, so it's richer and more garlicky. Double Garlic Butter comes in a 346g shaker and the original in a 411g shaker.\u003c\/p\u003e\n\u003ch3\u003eWhat is Double Garlic Butter best on?\u003c\/h3\u003e\n\u003cp\u003eSteak before the sear and again as it rests, roast chicken and wings, prawns, scallops and white fish, and potatoes of every kind, plus popcorn and garlic bread.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Boars Night Out Double Garlic Butter in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Boars Night Out White Lightning Double Garlic Butter in the 346g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is White Lightning Double Garlic Butter spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. For heat, try Spicy White Lightning at Hub Heat 5\/11.\"}}, {\"@type\": \"Question\", \"name\": \"Does Double Garlic Butter contain dairy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The natural flavour contains milk, and the ingredients include MSG. Boars Night Out labels it gluten free and non-GMO. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How is Double Garlic Butter different from the original White Lightning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the original White Lightning idea with extra dehydrated garlic and a buttery flavour added, so it's richer and more garlicky. Double Garlic Butter comes in a 346g shaker and the original in a 411g shaker.\"}}, {\"@type\": \"Question\", \"name\": \"What is Double Garlic Butter best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak before the sear and again as it rests, roast chicken and wings, prawns, scallops and white fish, and potatoes of every kind, plus popcorn and garlic bread.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy Boars Night Out Double Garlic Butter in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Boars Night Out White Lightning Double Garlic Butter in the 346g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}]}\n\u003c\/script\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":40544122109994,"sku":"OW86508","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-double-garlic-butter-346g-front.png?v=1788899087"},{"product_id":"sucklebusters-lemon-pepper-garlic-rub","title":"SUCKLEBUSTERS: Lemon Pepper Garlic Rub – 411g","description":"\u003ch2\u003eLemon, pepper and garlic, made for the grill\u003c\/h2\u003e\n\u003cp\u003eSuckleBusters Lemon Pepper Garlic was built for grilling seafood. Large flakes of sea salt, black pepper and garlic carry a bright lemon note from lemon oil and lemon juice powder, giving the salty-tart lift that suits any fish — and it's just as handy on chicken.\u003c\/p\u003e\n\u003cp\u003eSuckleBusters says the blend was inspired by trips to Treasure Cay on Abaco in the Bahamas, home of a cracking grilled fish sandwich.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e Lemon, black pepper and garlic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat level:\u003c\/strong\u003e Medium (black pepper)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse on:\u003c\/strong\u003e Fish and any seafood; great with chicken\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, garlic, black pepper, turbinado sugar, onion, sugar, lemon juice powder, lemon oil, spices and silica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, no MSG and naturally gluten free (brand-stated on the SuckleBusters label). Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 411g shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/157_amazed-foil-fish-steam.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBig flakes of sea salt, black pepper, garlic and real lemon — made for grilled seafood and inspired by a beach-side fish sandwich. Season snapper fillets, grill them hot, then stack on soft rolls with \u003ca href=\"\/en-nz\/products\/republic-smash-sauce-burger-dipping-sauce-500ml\"\u003eRepublic Smash Sauce\u003c\/a\u003e and a few shakes of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeño \u0026amp; Peach\u003c\/a\u003e. Just as good on chicken. Holiday flavour, smuggled home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Fish Sandwich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eIsland lunch, no plane ticket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 snapper fillets, about 150g each; 2 tsp Lemon Pepper Garlic Rub; 1 tbsp oil; 4 soft rolls; Shredded lettuce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the fish with oil and season both sides.\u003c\/li\u003e\n\u003cli\u003eGrill on a hot oiled plate for 3–4 minutes per side until it flakes easily.\u003c\/li\u003e\n\u003cli\u003eToast the rolls, add lettuce and the fish, and dress as you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coarse salt flakes give a light crust without masking the fish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SUCKLEBUSTERS","offers":[{"title":"Default Title","offer_id":40544122306602,"sku":"SBLP\/007","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/SBLP_007-SuckleBustersLemonPepperGarlic.jpg?v=1686098449"},{"product_id":"elk-creek-country-wing-sauce","title":"ELK CREEK: Country Wing Original Wing Sauce - 354ml","description":"\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0;\"\u003e\u003cstrong style=\"color:#fbbf24;\"\u003eSHORT-DATED STOCK — HEAVILY DISCOUNTED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:6px 0 0;\"\u003e\u003cem style=\"color:#fde68a;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy, classic wing-sauce flavour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chicken, dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCountry Wing — the wing sauce Elk Creek takes personally\u003c\/h2\u003e\n\u003cp\u003eIt may start with the promise of a perfect wing sauce, but at Elk Creek it goes well beyond that. It's a matter of pride — a commitment to put a smile on your face and deliver a truly delicious feed every time. That's who they are, and that's what they do. This 354ml bottle of Country Wing is your shortcut to a proper plate of saucy wings at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy, savoury and moreish — the classic wing-sauce profile that clings to a crispy wing and keeps you reaching for the next one. It's an easygoing, crowd-pleasing sauce built for flavour and stickiness rather than fierce heat.\u003c\/p\u003e\n\u003ch2\u003ePerfect on\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss through hot, crispy chicken wings straight out of the fryer or oven.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled or barbecued chicken.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for tenders, nuggets and fries.\u003c\/li\u003e\n\u003cli\u003eUse as a saucy glaze on drumsticks and thighs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA pourable, glossy wing sauce that coats crispy chicken evenly and clings for that classic saucy-wing finish.\u003c\/p\u003e\n\u003ch2\u003eThe lowdown\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Aged red cayenne peppers, distilled vinegar, salt, canola oil, natural butter flavour, xanthan gum, granulated garlic, citric acid (to protect freshness).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e To be confirmed from the physical label.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 354ml bottle.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/745_chefs-kiss-saucy-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCheap, tangy, saucy contraband from Oklahoma — the best kind of short-dated steal. Fry your wings crisp, toss 'em in this, and nobody at the table will ask about the date. Want a Cajun edge on the chook first? Dust it with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-cajun-rub-400g\"\u003eHardcore Carnivore Cajun Rub\u003c\/a\u003e. Rest of the Oklahoma crew's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Keep a bottle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e on the table for dunking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Oven-Crisp Country Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFryer-crunch, no fryer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips off; 1 tbsp baking powder; 1 tsp salt; ½ cup Country Wing sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings dry, toss with the baking powder and salt, and rest on a rack in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCook in a hooded barbie or oven at 220°C for 40–45 minutes, turning halfway, until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eToss in the sauce while hot and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin out so it blisters and crisps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's offered at a heavy discount as it's past its best-before date — still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — a tangy, classic wing-sauce flavour built for flavour and stickiness rather than fierce heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Crispy chicken wings above all, plus grilled chicken, and as a dipping sauce for tenders and fries.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":40600048762922,"sku":"12588","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ElkCountryWing1.png?v=1700479606"},{"product_id":"hardcore-carnivore-burnt-ends-sauce","title":"HARDCORE CARNIVORE: Burnt Ends Sauce - 454g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, with a hint of spice (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 454g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burnt ends, wings, ribs, double-smoked ham\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe fast track to meat candy\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Burnt Ends Sauce is built for one glorious job — turning humble cubes of pork belly or brisket into sweet, sticky, buttery meat candy. It's rich with molasses and smoke, with a gentle jalapeño warmth on the finish. One jar has everything you need to make the best burnt ends you've ever put in your mouth.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep inverted-sugar and molasses sweetness leads, layered with natural smoke and a buttery richness, then a gentle chilli-jalapeño warmth rounds out the finish. Thick, glossy and made to caramelise into lacquer.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cubed pork belly or brisket point in the sauce, then give them a second cook until the edges caramelise into sticky candy.\u003c\/li\u003e\n\u003cli\u003eWarm the jar first, then brush it onto ribs in the last 15–20 minutes so it glazes instead of burning.\u003c\/li\u003e\n\u003cli\u003eSticky-glaze wings or drumsticks over the coals for a sweet, smoky lacquer.\u003c\/li\u003e\n\u003cli\u003eMop it over a double-smoked ham for a glossy, festive finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon a little over a cheeseburger or through a tray of pit beans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, deep-red glazing sauce that clings to the meat and caramelises into a sticky, glossy candy. Sweet and buttery up front with just a mild warmth behind it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Inverted Sugar, Cane Sugar, Tomato Paste, Water, Molasses, Distilled Vinegar, Natural Smoke Flavour, Paprika Oleoresin, Salt, Modified Food Starch, Chili Powder, Spices, Citric Acid, Garlic Powder, Onion Powder, Jalapeno Powder, Xanthan Gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/655_hungry-burnt-ends-skillet-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMeat candy in a jar — I toss pork belly cubes in this and they're gone before they reach the table. Cube the belly, season it hard, and give it that second cook until the edges lacquer up. Build the base with \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eButchers Axe Big Bark\u003c\/a\u003e rub, then finish the sticky cubes with a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e for a crunchy bite against all that sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brisket Point Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy, the long way round.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point; 3 tbsp beef rub; 1 cup Hardcore Carnivore Burnt Ends Sauce; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 120°C until it hits about 85°C, roughly 5–6 hours.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes and toss in a tray with the sauce and butter.\u003c\/li\u003e\n\u003cli\u003eReturn to the smoker uncovered at 135°C for 1–1½ hours, stirring once, until sticky and lacquered.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The second cook reduces the sauce into a glossy coat that clings to every edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are burnt ends?\u003c\/strong\u003e\u003cbr\u003eThey're the caramelised cubed ends of a smoked brisket point or pork belly — tossed in sauce and cooked again until sticky and candy-like. This sauce is made for exactly that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for burnt ends?\u003c\/strong\u003e\u003cbr\u003eNo — it's a brilliant sticky glaze for ribs, wings and double-smoked ham too, anywhere you want a sweet, smoky lacquer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burnt Ends Sauce gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's gluten free. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is it?\u003c\/strong\u003e\u003cbr\u003eJust mildly — a gentle jalapeño warmth on the finish that sits under all the sweetness.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are burnt ends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They're the caramelised cubed ends of a smoked brisket point or pork belly — tossed in sauce and cooked again until sticky and candy-like. This sauce is made for exactly that.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for burnt ends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a brilliant sticky glaze for ribs, wings and double-smoked ham too, anywhere you want a sweet, smoky lacquer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burnt Ends Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's gluten free. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"How spicy is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Just mildly — a gentle jalapeño warmth on the finish that sits under all the sweetness.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40642483617834,"sku":"HCBES","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-burnt-ends-bbq-sauce-454g-front.png?v=1783777329"},{"product_id":"john-henrys-texas-brisket-bbq-rub","title":"JOHN HENRYS: Texas Brisket Rub - 326g","description":"\u003cp\u003e\u003cstrong\u003eIntroducing John Henry's award-winning Texas Brisket Rub, renowned for its exceptional savoury flavour, a beloved favourite among barbecue enthusiasts and trusted by cook-off teams.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted with care, this rub is expertly designed to enhance the natural richness of any cut of beef, making it perfect for brisket, tri-tip, and more. Designed to lock in juices while infusing the beef with a mouthwatering taste, it’s perfect and versatile for all cuts of Red Meat.\u003c\/p\u003e\n\u003cp\u003eInfused with traditional East Texas flavours, his brisket rub features a harmonious blend of brown sugar, paprika, and natural smoke, which come together to create a rich and savoury base. The addition of garlic, onion, and a splash of lemon oil adds depth and complexity, elevating the flavour profile to new heights.\u003c\/p\u003e\n\u003cp\u003eNot only does John Henry's Texas Brisket Rub impart delicious taste, but it also helps to seal in the juices and penetrate the meat, ensuring each bite is moist, tender, and bursting with flavour. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, our brisket rub is sure to take your barbecue game to the next level.\u003c\/p\u003e\n\u003cp\u003eExperience the unbeatable taste of John Henry's award-winning brisket rub and discover why it's a must-have for barbecue aficionados everywhere. With its perfect balance of flavours and unmatched versatility, our brisket rub is guaranteed to impress and delight with every mouthwatering bite.\u003c\/p\u003e\n\u003cp\u003eA very delicious Savoury Rub, great for anything!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended for:\u003c\/strong\u003e Beef \/ Brisket \/ Steak \/ All Cuts Red Meat \/ Lamb \/ Game\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, salt, brown sugar, spices, paprika, natural smoke flavour, garlic powder, onion powder, lemon oil, and 1% sodium aluminosilicate added as an anti-caking agent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e326g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/022_mac-and-cheese-kiss.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBrown sugar, paprika, smoke, garlic and a lick of lemon oil: East Texas thinking that suits any big lump of beef. Coat a brisket the night before, smoke it at 120°C to about 95°C and rest it a good hour. Slice, then serve \u003ca href=\"\/en-nz\/products\/the-feedlot-trailblazer-texas-style-bbq-sauce-500ml\"\u003eThe Feedlot Trailblazer Texas Style BBQ Sauce\u003c\/a\u003e on the side with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e over the point. Smuggled straight from the Lone Star State.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Brisket Mac and Cheese\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWhere leftover brisket goes to retire happy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g macaroni; 300g leftover smoked brisket, chopped; 2 cups grated cheddar; 1½ cups milk, 2 tbsp butter and 2 tbsp plain flour; 2 tsp Texas Brisket Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the macaroni 2 minutes short of the packet time and drain.\u003c\/li\u003e\n\u003cli\u003eMelt the butter, stir in the flour for 1 minute, then whisk in the milk until thick. Stir through the cheese and rub.\u003c\/li\u003e\n\u003cli\u003eFold in the pasta and brisket, tip into a cast-iron pan and bake in the smoker or oven at 180°C for 25 minutes until bubbling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JOHN HENRYS","offers":[{"title":"Default Title","offer_id":40810168254506,"sku":"JHTBR","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JohnHenrysTexasBrisketTHERUBHUB.png?v=1764078432"},{"product_id":"john-henrys-jalapeno-pepper-bbq-rub","title":"JOHN HENRYS: Jalapeno Pepper Rub - 326g","description":"\u003cp\u003e\u003cstrong\u003eThis Jalapeno rub is excellent on ribs, brisket, pork roasts, vegetables, and fajitas.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGet your taste buds ready for a flavour that’s true to Texas! Customers love the perfect balance of sweet heat, making it a beloved choice for anyone who enjoys a delicious Texan twist! \u003c\/p\u003e\n\u003cp\u003eEast Texas flavour is what John Henry had in mind when he created his award-winning barbeque sauces, spices and rubs.\u003c\/p\u003e\n\u003cp\u003eThis is a prerequisite for a Texas Passport. John found that customers liked the mild but wanted more “heat”, like true Texans! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Profile: \u003c\/strong\u003eMild-Medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blended of Sugar, Salt, Brown Sugar, Spices, Paprika, Natural Smoke Flavor, Garlic Powder, Onion Powder, Cayenne Pepper, Jalapeno Powder, Lemon Oil and 1% Sodium Aluminosilicate added as an anti-caking agent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e326g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/009_triumphant-pulled-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet first, then jalapeño and cayenne turn up the warmth. Mild-medium, and very easy to keep reaching for. Rub pork ribs, smoke them at 125°C for about five hours and glaze the last 30 minutes with \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeno BBQ Sauce\u003c\/a\u003e. For fajitas, sear sliced chicken hot and finish with a splash of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeno Verde\u003c\/a\u003e. A Texas Passport, no questions asked at the border.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Jalapeño Pork Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA Sunday roast with a Texan accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg boneless pork loin; 1 tbsp oil; 2 tbsp Jalapeno Pepper Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the loin and rub it generously all over. Let it sit 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 150°C for about an hour until it reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice thick.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JOHN HENRYS","offers":[{"title":"Default Title","offer_id":40810168320042,"sku":"JHJPP","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JohnHenrysJalapenoPepperTHERUBHUB.png?v=1764078883"},{"product_id":"john-henrys-hot-wing-bbq-rub","title":"JOHN HENRYS: Hot Wing Rub - 326g","description":"\u003cp\u003e\u003cstrong\u003eIgnite your taste buds with John Henry's Hot Wings BBQ Rub!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExpertly crafted to deliver a bold, spicy flavour that’s perfect for any type of wings, whether smoked or fried.\u003c\/p\u003e\n\u003cp\u003eWith just the right amount of bite, this rub is your go-to seasoning for creating unforgettable hot wings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended for: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eHot Wings: Ideal for achieving that classic spicy flavour you crave, g\u003c\/span\u003erilled meats, great on chicken, pork, and even veggies for a flavorful twist, use it in marinades, sauces, or as a seasoning for all your BBQ favourites\u003c\/p\u003e\n\u003cp\u003eA personal favourite for hot wings—guaranteed to impress your guests!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHot Wing Rub Seasoning is great on any type of wings, smoked or fried and comes with a little zing to keep it interesting!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e Profile:\u003c\/strong\u003e A zesty blend that adds a satisfying heat without overwhelming your palate, full of savoury goodness that enhances the natural flavours of chicken, making every bite deliciously memorable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Profile:\u003c\/strong\u003e Mild-Medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blended of Salt, Sugar, Spices, Paprika, Natural Smoke Flavor, Garlic Powder, Onion Powder, Lemon Oil and 1% Sodium Aluminosilicate added as an Anti-Caking Agents.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e326g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/087_smoked-turkey-leg-grin.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBuilt for wings and nothing apologetic about it: savoury, smoky, with a zesty bite that stops well short of pain. Toss a kilo of wings in a little oil and a heavy coat, cook at 180°C indirect until crisp and 75°C, then shake them through \u003ca href=\"\/en-nz\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e. Feeling adventurous? Swap in \u003ca href=\"\/en-nz\/products\/heavenly-hell-the-buffalos-bluff-korean-bbq-wing-sauce-250ml\"\u003eHeavenly Hell The Buffalo's Bluff\u003c\/a\u003e. The platter won't make it back.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Wing Cauliflower Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWing-night flavour for the veg that wants in on the action.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cauliflower, cut into florets; 2 tbsp oil; 1½ tbsp Hot Wing Rub; ¼ cup ranch dressing for dipping.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the florets in oil and rub until evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 25 minutes, turning once, until charred at the edges and tender.\u003c\/li\u003e\n\u003cli\u003eServe hot with ranch on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JOHN HENRYS","offers":[{"title":"Default Title","offer_id":40810168352810,"sku":"JHHWG","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JohnHenrysHotWingTHERUBHUB.png?v=1764079087"},{"product_id":"smokin-hoggz-rib-rub-bbq-rub","title":"SMOKIN HOGGZ: Rib Rub BBQ Rub","description":"\n\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, savoury and a little spicy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA — Smokin' Hoggz BBQ, the competition team of pitmaster Bill Gillespie\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG, as listed by the brand's distributor — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, chops and belly\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe rib rub with a blue ribbon to its name\u003c\/h2\u003e\n\u003cp\u003eSmokin' Hoggz BBQ is the competition team of pitmaster Bill Gillespie — 2011 Jack Daniel's World BBQ Champion and 2014 American Royal Invitational Champion, according to the team. Rib Rub is the blend they built for pork, and Smokin' Hoggz says it was named Best Overall Rub at the American Royal.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and sugar lead for a sweet, caramelising bark. Salt, garlic and onion bring the savoury middle, and chilli and paprika add colour and a gentle warmth on the finish. Sweet, savoury and spicy — the brand's own words — in that order.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpare ribs or baby backs: a thin mustard binder, an even coat on both sides, then low and slow.\u003c\/li\u003e\n\u003cli\u003ePork shoulder: go heavy for a sticky, sweet bark on your pulled pork.\u003c\/li\u003e\n\u003cli\u003eChops and pork belly: dust before grilling, and keep them off the hottest part of the grill so the sugar doesn't scorch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (as listed by the brand's US distributor):\u003c\/strong\u003e Brown sugar, sugar, salt, spices including chilli pepper, dehydrated garlic and onion, paprika, extractives of paprika (colour) and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG, as listed by the brand's distributor. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/049_ribs-hide-sneaky.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIt says rib on the label, so the Smuggler took it straight to a rack of pork spare ribs. Coat both sides, smoke at 120°C for about five hours until the bones wiggle, then brush on \u003ca href=\"\/en-nz\/products\/four-saucemen-the-rib-glaze-500ml\"\u003eFour Saucemen The Rib Glaze\u003c\/a\u003e for the last 30 minutes. Serve \u003ca href=\"\/en-nz\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e on the side for a tangy dip. The rack's gone before the bones cool.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Baby Back Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTender, glossy and worth the wait.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork baby back ribs; 2 tbsp yellow mustard; 4 tbsp Smokin Hoggz Rib Rub; 125ml apple juice, for spritzing; 125ml BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel the membrane off the back of the ribs, smear with mustard and coat with the rub. Rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 4 to 4½ hours, spritzing with apple juice every hour after the first 2.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce for the last 30 minutes. They're done when a rack bends and the bark cracks, about 93°C between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SMOKIN HOGGZ","offers":[{"title":"Default Title","offer_id":40810168418346,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Smokin-Hoggz-BBQ-Rib-Rub.jpg?v=1760880409"},{"product_id":"smokin-hoggz-applewood-bbq-rub","title":"SMOKIN HOGGZ: Applewood All Purpose BBQ Rub - 346g","description":"\u003cp\u003e\u003cstrong\u003eSmokin Hoggz BBQ Applewood All-Purpose Dry Rub\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Smokin' Applewood All-Purpose dry rub has a \"sweet with a touch of heat\" component making it extremely versatile.\u003c\/p\u003e\n\u003cp\u003eUse it on anything from chicken, pork, and seafood to your favourite veggies.\u003c\/p\u003e\n\u003cp\u003eTry sprinkling it on some popcorn for an outrageously good snack!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTeam achievements (Smokin' Hoggz BBQ, brand-stated):\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2011 Jack Daniel's World BBQ Champion\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2014 American Royal Invitational Champion\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTeam of the Year, 2014 \u0026amp; 2015\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Profile:\u003c\/strong\u003e Mild — a light warmth\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003eCane sugar, salt, chilli pepper, paprika, onion, spices, black pepper, cumin, natural applewood smoke flavour, disodium inosinate and disodium guanylate, celery seed and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG, as listed by the brand's distributor. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 346g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/195_focused-halloumi-skewers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet up front with a light warmth behind it, this is the all-rounder that doesn't play favourites. Dust chicken thighs, grill over medium heat to 75°C and glaze with \u003ca href=\"\/en-nz\/products\/loot-n-booty-apple-cherry-bbq-sauce-kansas-city-style-bbq-sauce-567g\"\u003eLoot N' Booty Apple Cherry BBQ Sauce\u003c\/a\u003e for the last five minutes, with \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e at the table. Leftover rub? Sprinkle it on popcorn. Nobody's declaring this at customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Applewood Halloumi and Veg Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, salty, smoky and on a stick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g halloumi, cut into cubes; 1 zucchini, cut into chunks; 1 red capsicum, cut into squares; 2 tbsp oil; 2 tsp Smokin Hoggz Applewood All Purpose BBQ Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread the halloumi and veg onto skewers, brush with oil and dust with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2 to 3 minutes a side, until the halloumi is golden and the veg is charred at the edges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SMOKIN HOGGZ","offers":[{"title":"Default Title","offer_id":40810168451114,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/SH_Apple_1.jpg?v=1732441813"},{"product_id":"bear-burtons-w-sauce-fireshire-sauce","title":"BEAR \u0026 BURTONS W SAUCE: Fireshire Sauce - 355ml","description":"\u003cp class=\"MsoNormal\"\u003eWe added green serrano, red habanero and bhut jolokia pepper mashes, plus a touch of ghost chilli powder, to our W Sauce to give it a kick! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire takes all the tangy, savoury, sweet, and salty flavour of our traditional W Sauce and adds a blast of heat, but not too much heat.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAdd it when a dish needs some “wow”.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire is much more than just spicy Worcestershire. It has a distinctive flavour, developed from a 100-year-old family recipe, making it a versatile sauce for seasoning, cooking and marinating. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eGive the bottle a quick shake before using this tangy, hot cooking sauce to level up recipes from steak marinade to Bloody Mary cocktails and Caesar salads.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Distilled Vinegar, Diced Tomatoes (Tomatoes, Tomato Juice, Salt), Light Brown Sugar (Cane Sugar and Molasses), Onions, Seasoning Blend (Spices (including mustard), Salt, and Turmeric), Salt, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Red Habanero Pepper Mash (Red Habanero Peppers, Salt), Jolokia Pepper Mash (Bhut Jolokia Peppers, Salt), Anchovy Paste (Anchovies, Salt, Olive Oil, Acetic Acid), Garlic (Garlic, Water), Xanthan Gum, Ghost Chile Powder\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free, Contains Fish\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/236_cheeky-sneaking-prawn-platter.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWorcestershire that went looking for trouble: all the tangy, savoury-sweet depth of the original with a kick of heat. Splash it into a steak marinade with \u003ca href=\"\/en-nz\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, or wake up your Bloody Mary with a rim of \u003ca href=\"\/en-nz\/products\/spicy-bloody-mary-rim-salt-99g\"\u003eCroix Valley Spicy Bloody Mary Rim Salt\u003c\/a\u003e. Shake the bottle first; the good stuff likes to hide below decks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fireshire Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA splash of trouble on the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 3 tbsp Bear \u0026amp; Burtons Fireshire Sauce; 2 tbsp olive oil; 2 garlic cloves, grated; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShake the bottle, then mix the sauce, oil and garlic and toss the prawns through. Marinate for 20 minutes, no longer.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers and grill over high heat for about 2 minutes a side until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eFinish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A short marinade adds flavour without the vinegar turning the prawns mushy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740071764010,"sku":"WFIRE","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceFireshire_02.png?v=1717518140"},{"product_id":"bear-burtons-w-sauce-breakfast-sauce-too","title":"BEAR \u0026 BURTONS W SAUCE: Breakfast Sauce Too - 355ml","description":"\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eBreakfast Sauce Too is a \"Verde\" version of our renowned Breakfast Sauce.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt has perfectly balanced flavours of Florida-grown, mild Datil peppers, tomatillos, pears and spices.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt’s the perfect balance of liquidy and chunky with bright, peppery and smoky notes. Plus, the heat builds as you eat it.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eBreakfast Sauce Too will turn any meal into an explosion of flavours that will change the way you eat forever.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt's so good you'll want breakfast for every meal!\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatillos (Tomatillos, Water, Citric Acid and Salt), Water, Pears (Pears, Water, Sugar, Citric Acid), Onions, Rice Vinegar, Garlic (Garlic, Water), Green Bell Peppers, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Cilantro, Green Habanero Pepper Mash (Green Habanero Peppers, Salt), Lime Juice from concentrate, Scallion Puree (Scallions, Salt), Datil Pepper Mash (Datil Peppers, and Vinegar), Xanthan Gum\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/074_smores-grill-excited.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA verde number with tomatillo, pear and peppers: bright, chunky, a little smoky, and the heat builds as you eat. Spoon it over scrambled eggs seasoned with \u003ca href=\"\/en-nz\/products\/spicetub-egg-master-all-day-savoury-egg-seasoning-40g\"\u003eSpiceTub Egg Master\u003c\/a\u003e, or roll it into a brekky burrito with snags dusted in \u003ca href=\"\/en-nz\/products\/emus-rub-breakfast-rub-110g\"\u003eEmu's Rub Breakfast Rub\u003c\/a\u003e. Breakfast for dinner is perfectly legal. I checked.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Verde Brekky Burritos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWrapped, toasted and ready for a getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 eggs; 4 large tortillas; 4 breakfast sausages; 1 cup grated cheese; ½ cup Bear \u0026amp; Burtons Breakfast Sauce Too.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the sausages for 10–12 minutes, turning, until they reach 71°C, then slice.\u003c\/li\u003e\n\u003cli\u003eScramble the eggs gently over low heat for 3–4 minutes until just set.\u003c\/li\u003e\n\u003cli\u003eFill each warm tortilla with egg, sausage, cheese and 2 tbsp of sauce, then roll tightly.\u003c\/li\u003e\n\u003cli\u003eToast seam side down on the flat-top for 2 minutes to seal.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The bright, tangy verde sauce cuts through the rich egg and sausage.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740199526442,"sku":"WBTOO","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceBreakfastSauceToo_02.png?v=1717519063"},{"product_id":"tuffy-stone-the-big-umami","title":"TUFFY STONE: The Big UMAMI","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — savoury and umami-driven\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 243g shaker (8.57oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA for Cool Smoke LLC (Tuffy Stone), Henrico, Virginia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG. No gluten-free or other dietary claim from the brand — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, beef, pork, chicken, seafood, veg, chips and soups\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA savoury flavour bomb from Tuffy Stone\u003c\/h2\u003e\n\u003cp\u003eThe Big Umami is the all-purpose seasoning from Tuffy Stone, the pitmaster behind the Cool Smoke competition team — his label carries the \"6X World Barbecue Grand Champion\" banner. Cool Smoke calls it a \"Big Umami Flavor Bomb\" and pitches it at pork, beef, chicken, vegetables, seafood, fries, soups and burgers, whether they're smoked, grilled, roasted, sautéed, braised or stewed.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury, not spicy. Salt and dehydrated garlic lead, then the umami boosters on the label — MSG, disodium inosinate and guanylate, and a beef-type flavour made from yeast extract — fill out a deep, meaty roundness. The nutrition panel shows 0g added sugars per serve, so it seasons without sweetening.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason burger patties on both sides just before they hit the grill.\u003c\/li\u003e\n\u003cli\u003eUse it as a base layer on brisket, pork shoulder or ribs, then follow with your usual rub for colour and sweetness.\u003c\/li\u003e\n\u003cli\u003eToss roast spuds or veg in oil and a light shake before roasting, or dust hot chips straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eStir a pinch through soups, stews and gravy as a savoury booster — taste first, it's salty.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, dehydrated garlic, spices, monosodium glutamate, disodium inosinate and guanylate, beef-type flavour (baker's yeast extract), refined soybean oil and less than 2% calcium silicate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621). The brand doesn't publish a gluten-free or other dietary claim for this blend. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/288_joyful-hash-browns.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eNo sugar, no heat, just a savoury wallop that makes everything taste more like itself. Shake it on smash patties a minute before they hit the plate, stack them with \u003ca href=\"\/en-nz\/products\/republic-smash-sauce-burger-dipping-sauce-500ml\"\u003eRepublic Smash Sauce\u003c\/a\u003e, and run it as a base coat under \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e on your next brisket. Go light, it's salty. Smuggled in from a six-time world champ's cupboard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Umami Bomb Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes a side, and the crew goes quiet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince (20% fat); 1 tsp The Big Umami; 4 slices cheddar; 4 soft burger buns; pickles and onion to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRoll the mince into four loose balls and get a flat-top or cast-iron pan smoking hot.\u003c\/li\u003e\n\u003cli\u003eSmash each ball thin, then season the top with a light shake of The Big Umami.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until the edges are crisp and lacy, flip, add the cheese and cook another minute until the centre reaches 71°C.\u003c\/li\u003e\n\u003cli\u003ePile onto toasted buns with pickles and onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning after the smash means the salt hits the crust, not the mix, so the patties stay tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TUFFY STONE","offers":[{"title":"Default Title","offer_id":42951738261546,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tuffystonebigumamiFRONT.png?v=1756034550"},{"product_id":"loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g","title":"LOOT N' BOOTY: Honey Gold BBQ Sauce – 553g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 19.5 oz (approx. 553g) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Arizona)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · all natural · no HFCS · no MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLiquid Arizona gold\u003c\/h2\u003e\u003cp\u003eFrom the Loot N' Booty team's home state comes this \u003cstrong\u003eHoney Gold BBQ Sauce\u003c\/strong\u003e — a sweet and tangy mustard-based number that's the most versatile bottle in the whole range. Sauce, marinade, dressing base, dip: it does the lot.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness and mustard tang share top billing, backed by apple cider vinegar brightness and a mellow molasses depth. No heat — just that Carolina-gold-style balance that makes pulled pork sing.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over pulled pork — the classic pairing\u003c\/li\u003e\n\u003cli\u003eBrush on chicken wings and grilled thighs\u003c\/li\u003e\n\u003cli\u003eSqueeze over brisket sandwiches and burgers\u003c\/li\u003e\n\u003cli\u003eBase for dressings, slaws and dipping sauces\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA golden, pourable mustard-based sauce — smooth, glossy and generous at 19.5 oz. Keeps the flavour flowing through countless BBQ sessions.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), water, apple cider vinegar, tomato paste, molasses, vinegar, salt, honey, Worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, celery seed, tamarind extract, natural flavour), spices, garlic, onion, natural flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, all natural, no high fructose corn syrup, no MSG, no cholesterol (as stated by the brand) — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/755_drool-honey-mustard-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThey call it Arizona gold and, as a man who's moved a bit of gold in his day, I can confirm the exchange rate is favourable. Douse a pulled pork roll done with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e and tell no one your secret. The full \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003eLoot N' Booty stash\u003c\/a\u003e awaits — first one's never free, but it is delicious. Stack the roll with \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eAcide Pickled Dill Cucumber Chips\u003c\/a\u003e for a sharp, crunchy counterpunch to all that honey.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Gold Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eArizona gold, threaded on a stick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; ½ cup Loot N' Booty Honey Gold BBQ Sauce, plus extra to serve; 1 tbsp all-purpose BBQ rub; Bamboo skewers, soaked.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the chicken with the rub and thread onto the skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning, until the chicken reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce for the last 4 minutes so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eRest 2 minutes and drizzle with a little more sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mustard tang and honey cling to grilled thigh and caramelise fast.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":43479608623146,"sku":"LNBHM2","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LOOT-N-BOOTY-HONEY-GOLD-2025.jpg?v=1782959403"},{"product_id":"meat-church-blanco-steak-and-everything-else-seasoning","title":"MEAT CHURCH: Blanco – Steak \u0026 Everything Seasoning (340g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Savoury, no real heat (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No Gluten. No Dairy. Contains MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, chicken, veg, eggs — just about anything\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBlanco: the steak seasoning that doesn't play favourites\u003c\/h2\u003e\n\u003cp\u003eMeat Church Blanco is a steak and everything seasoning of salt, garlic and onion with a buttery note, from Matt Pittman's Meat Church in Waxahachie, Texas, made for steaks, chicken, veg and eggs. It never asks what's on the menu — it just makes it better. It's the shaker to reach for when a cook needs seasoning, not a flavour statement.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is clean salt with dehydrated garlic and onion. The middle turns rounded and buttery, courtesy of the butter flavour blend doing quiet work. It finishes savoury and clean — no sweetness, next to no heat — so it seasons without shouting over whatever's underneath.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a ribeye or scotch fillet heavy 20–30 minutes before it hits a screaming-hot pan or grill and let the crust do the work.\u003c\/li\u003e\n\u003cli\u003eToss chat potatoes or a tray of mixed veg in oil and Blanco before roasting for a savoury, buttery crust with zero extra effort.\u003c\/li\u003e\n\u003cli\u003eCrack it over scrambled or fried eggs at breakfast — it's a genuinely different way to start the day.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs skin-side down before pan-searing for crisp, savoury skin.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a Bloody Mary glass with it instead of celery salt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, fine-to-medium seasoning that dissolves into a savoury, buttery crust rather than sitting on top as visible flecks. Little to no heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Dehydrated Garlic, Dehydrated Onion, Monosodium Glutamate, Butter Flavour (Maltodextrin, Salt, Organic Sunflower Oil, Enzyme-Modified Sunflower Oil, Rice Starch, Natural Flavours, Tocopherol to preserve freshness).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten. No dairy. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/136_cheeky-salt-sprinkle-steak.png?v=1783006579\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBlanco earns its \"everything\" name — I've hit steak, eggs and a tray of spuds with the same shaker before lunch. Keep \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e close for a dark, bitter-sweet mop on the steak, and \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e on the side for a sharp finish that cuts the butter. No smuggling required — this one sells itself.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Butter-Crust Steak and Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast of people who own a smoker.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 sirloin steaks; 3 tsp Blanco; 4 eggs; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks with 2 tsp Blanco 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eSear in a screaming-hot pan or grill for 3–4 minutes a side to 54°C for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eFry the eggs in the butter and finish with the last pinch of Blanco.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The same savoury, buttery seasoning ties the steak and eggs together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Blanco taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury and buttery with a garlic-onion backbone and almost no heat — think steak seasoning gone universal, built to work on protein, veg and eggs alike.\u003c\/p\u003e\n\u003ch3\u003eDoes Blanco contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is on the ingredient list, alongside butter flavour for that rich, rounded taste. It's gluten free and dairy free. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the shaker?\u003c\/h3\u003e\n\u003cp\u003e340g (12oz), Meat Church's standard shaker size, made in Waxahachie, Texas.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best on?\u003c\/h3\u003e\n\u003cp\u003eSteaks first, but truly anything — chicken, vegetables, eggs, even a Bloody Mary rim. Dial it up for crust or go light for a clean seasoning.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Blanco gluten free?\u003c\/h3\u003e\n\u003cp\u003eIt's labelled no gluten and no dairy. It does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eIs Blanco spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. Blanco is Hub Heat 1\/11 — savoury salt, garlic and onion with no real heat.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What does Blanco taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Savoury and buttery with a garlic-onion backbone and almost no heat - think steak seasoning gone universal, built to work on protein, veg and eggs alike.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Blanco contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is on the ingredient list, alongside butter flavour for that rich, rounded taste. It is gluten free and dairy free. Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"340g (12oz), Meat Church's standard shaker size, made in Waxahachie, Texas.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steaks first, but truly anything - chicken, vegetables, eggs, even a Bloody Mary rim. Dial it up for crust or go light for a clean seasoning.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Blanco gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's labelled no gluten and no dairy. It does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Blanco spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Blanco is Hub Heat 1\/11 — savoury salt, garlic and onion with no real heat.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12 oz Shaker","offer_id":43909770379306,"sku":"MEAT_CHURCH_BLANCO_STEAK_AND_EVERYTHING_","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-blanco-steak-everything-seasoning-12oz-front_240e2705-268f-4733-a912-264fc8e5c2ee.png?v=1786049932"},{"product_id":"meat-church-texas-sugar-bbq-rub","title":"MEAT CHURCH: Texas Sugar – Sweet \u0026 Savoury BBQ Rub (340g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, gentle warmth (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No Gluten. No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, pulled pork, chicken, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTexas Sugar: the sweet rub built for a bark you can hear crack\u003c\/h2\u003e\n\u003cp\u003eMeat Church Texas Sugar is a sweet and savoury BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for ribs, pulled pork, chicken and wings. Sugar and honey powder do the heavy lifting up front, with paprika and garlic-onion keeping it savoury enough to actually taste like barbecue, not candy.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is genuinely sweet — sugar and honey powder, no apology for it. The middle brings warm paprika colour and gentle spice depth. It finishes savoury, with a garlic-onion note that pulls it back from dessert territory and keeps it a rub, not a glaze.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a full rack of pork ribs heavy and let it sit an hour before it goes on the smoker — the sugar caramelises into a lacquered, cracking bark.\u003c\/li\u003e\n\u003cli\u003eDust pulled pork before the cook and again lightly after pulling, so the sweetness carries all the way through.\u003c\/li\u003e\n\u003cli\u003eRub chicken wings before frying or grilling for sticky, glossy skin without needing a separate sauce.\u003c\/li\u003e\n\u003cli\u003eSeason a whole chicken under the skin as well as on top for sweetness that reaches the meat, not just the surface.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roasted pumpkin or sweet potato — the honey-paprika combo works on veg as well as it does on pork.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, rust-toned rub with a fine, sugar-heavy texture that melts and caramelises rather than staying gritty. Builds a sticky, glossy crust under heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Honey Powder (Refined Syrup, Honey), Salt, Spices, Paprika, Dehydrated Garlic, Dehydrated Onion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/557_licking-lips-sticky-ribs-std.png?v=1793980128\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDust a rack heavy with Texas Sugar and the bark comes out glassy enough to photograph before you eat it. Mop with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas BBQ Boomtang\u003c\/a\u003e through the last stretch for shine, then keep \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungos Habanero Ketchup\u003c\/a\u003e on the table for anyone who wants their ribs to fight back a little. That's the whole plate sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Glassy Pork Belly Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCandy for grown-ups. Don't share the recipe.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin off, cut into 4cm cubes; 3 tbsp Texas Sugar; ½ cup BBQ sauce; 2 tbsp butter; 2 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cubes in Texas Sugar and smoke at 125°C for 3 hours until a deep mahogany.\u003c\/li\u003e\n\u003cli\u003eTip into a tray with the sauce, butter and honey, cover with foil and cook 1–1½ hours until probe-tender.\u003c\/li\u003e\n\u003cli\u003eUncover, give them a toss and cook 15 minutes more so the glaze sets.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugary rub builds a bark first, then the braise turns it into glass.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow sweet is Texas Sugar?\u003c\/h3\u003e\n\u003cp\u003eGenuinely sweet up front from real sugar and honey powder, but paprika and garlic-onion pull it back into barbecue territory rather than dessert. Heat is gentle — Hub Heat 2\/11.\u003c\/p\u003e\n\u003ch3\u003eIs Texas Sugar gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — no gluten and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat's the best way to use it on ribs?\u003c\/h3\u003e\n\u003cp\u003eCoat the rack heavy and let it sit before smoking low and slow. The sugar caramelises into a sticky, glossy bark as the ribs cook.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the shaker?\u003c\/h3\u003e\n\u003cp\u003e340g (12oz), made in Waxahachie, Texas.\u003c\/p\u003e\n\u003ch3\u003eIs Texas Sugar spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's a gentle Hub Heat 2\/11 — sweet with a little paprika warmth, no chilli heat.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How sweet is Texas Sugar?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely sweet up front from real sugar and honey powder, but paprika and garlic-onion pull it back into barbecue territory rather than dessert. Heat is gentle - Hub Heat 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Texas Sugar gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - no gluten and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the best way to use it on ribs?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Coat the rack heavy and let it sit before smoking low and slow. The sugar caramelises into a sticky, glossy bark as the ribs cook.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"340g (12oz), made in Waxahachie, Texas.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Texas Sugar spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a gentle Hub Heat 2\/11 — sweet with a little paprika warmth, no chilli heat.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":43909770772522,"sku":"MEAT_CHURCH_TEXAS_SUGAR_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-texas-sugar-bbq-rub-12oz-front_bed2fc9e-ab1d-45b9-9b0c-c36cd010961e.png?v=1786049938"},{"product_id":"meat-church-honey-hog-bbq-rub","title":"MEAT CHURCH: Honey Hog – Sweet Pork \u0026 Poultry BBQ Rub (354g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, gentle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free. No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, poultry, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Honey Hog rub that built Meat Church's rib reputation\u003c\/h2\u003e\n\u003cp\u003eMeat Church Honey Hog is a sweet, honey-based BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for pork ribs, pulled pork and poultry. It's the original sweet Meat Church rub — real honey powder and sugar lead the way, with paprika and garlic underneath, built to caramelise into a honeyed, rust-coloured bark.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is honeyed sweetness from real honey powder. The middle brings warm paprika colour and dextrose depth. It finishes with a savoury garlic-celery note that keeps the sweetness in check and leaves it tasting like barbecue, not candy floss.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs heavy the night before or at least an hour out, then run them low and slow — the honey powder caramelises into a sticky, rust-red bark.\u003c\/li\u003e\n\u003cli\u003eSeason a pork shoulder before it goes on for pulled pork with sweetness through every strand.\u003c\/li\u003e\n\u003cli\u003eDust a whole chicken or thighs before roasting for glossy, caramelised skin.\u003c\/li\u003e\n\u003cli\u003eToss roasted vegetables — pumpkin, carrots, sweet potato — in Honey Hog before they hit the oven for a genuinely different side dish.\u003c\/li\u003e\n\u003cli\u003eRogue move: sprinkle it over popcorn or roasted nuts for a sweet-savoury snack that disappears fast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, rust-toned rub with a fine, honey-heavy texture. Builds a sticky, caramelised crust rather than a dry seasoning film.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated garlic, celery, spice extractives, no greater than 2% silicon dioxide (anti-caking agent).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/026_pulled-pork-tiptoe.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe rib rub that made Meat Church's name, and it still earns the reputation every time it hits the smoker. Brush \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Jungle Juice Cherry Apple Jalapeño Glaze\u003c\/a\u003e on late for shine and a gentle kick, then finish with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-chipotle-salt-195g\"\u003eSmokes Seasoning Chipotle Salt\u003c\/a\u003e for a smoky lift that cuts the sweetness. Sneak a rib before they're even rested.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Hog Roast Veg Tray\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eProof the veg can steal the show too.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pumpkin, carrot and sweet potato, cut into chunks; 2 tbsp oil; 1½ tbsp Honey Hog.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the veg in the oil, then the Honey Hog, and spread on a lined tray.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 35–40 minutes, turning halfway.\u003c\/li\u003e\n\u003cli\u003eKeep an eye on it in the last 10 minutes — pull it when the edges are caramelised, not black.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The honey powder caramelises on the cut sides of the veg just like it does on a rib.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat makes Honey Hog sweet?\u003c\/h3\u003e\n\u003cp\u003eReal honey powder and sugar, backed by paprika and dextrose for colour and caramelisation. It's a genuine honey-forward rub, not just a \"sweet\" label — heat sits gentle at Hub Heat 2\/11.\u003c\/p\u003e\n\u003ch3\u003eIs Honey Hog gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — gluten free and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best on?\u003c\/h3\u003e\n\u003cp\u003ePork ribs and pulled pork are the classic use, but it works just as well on poultry and roasted vegetables.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the shaker?\u003c\/h3\u003e\n\u003cp\u003e354g (12.5oz), made in Waxahachie, Texas.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Honey Hog spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. Honey Hog sits at a gentle Hub Heat 2\/11 — sweet and warm, with no chilli on the ingredients list. If you want a kick, Honey Hog Hot is the same honeyed base with dehydrated jalapeño, at Hub Heat 5\/11.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between Honey Hog and Honey Hog Hot?\u003c\/h3\u003e\n\u003cp\u003eBoth share the honey powder, sugar, paprika and garlic base. Honey Hog Hot adds dehydrated jalapeño, taking it from Hub Heat 2\/11 to 5\/11. Honey Hog comes in a 354g shaker and Honey Hog Hot in a 340g shaker.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Meat Church Honey Hog in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Meat Church Honey Hog in the 354g shaker and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What makes Honey Hog sweet?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Real honey powder and sugar, backed by paprika and dextrose for colour and caramelisation. It's a genuine honey-forward rub, not just a 'sweet' label - heat sits gentle at Hub Heat 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Honey Hog gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - gluten free and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and pulled pork are the classic use, but it works just as well on poultry and roasted vegetables.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"354g (12.5oz), made in Waxahachie, Texas.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Honey Hog spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Honey Hog sits at a gentle Hub Heat 2\/11 — sweet and warm, with no chilli on the ingredients list. If you want a kick, Honey Hog Hot is the same honeyed base with dehydrated jalapeño, at Hub Heat 5\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between Honey Hog and Honey Hog Hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Both share the honey powder, sugar, paprika and garlic base. Honey Hog Hot adds dehydrated jalapeño, taking it from Hub Heat 2\/11 to 5\/11. Honey Hog comes in a 354g shaker and Honey Hog Hot in a 340g shaker.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I buy Meat Church Honey Hog in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Meat Church Honey Hog in the 354g shaker and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":43909770969130,"sku":"MEAT_CHURCH_HONEY_HOG_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-honey-hog-bbq-rub-12.5oz-front_13596fc9-98a7-4e81-86b8-93dfa6e31e17.png?v=1786049944"},{"product_id":"meat-church-honey-bacon-bbq-rub","title":"MEAT CHURCH: Honey Bacon – Bacon-Boosted Sweet BBQ Rub (369g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, gentle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 369g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free. No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry, fish, pork — and popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoney Bacon: Honey Hog's sweeter, smokier cousin\u003c\/h2\u003e\n\u003cp\u003eMeat Church Honey Bacon is a sweet, bacon-boosted BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for poultry, fish and pork. It takes the honey-sweet Honey Hog formula and pushes it further with a smoked-bacon note running underneath — the same sweet, caramelising bark, with a savoury edge that makes it dangerously easy to keep shaking.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is honeyed sweetness, same as its Honey Hog sibling. The middle brings a smoky, savoury bacon note that thickens the flavour without adding real bacon fat. It finishes rounded and moreish — sweet enough to happily eat straight off a finger.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken pieces before roasting or grilling for glossy, caramelised skin with a savoury bacon edge underneath the sweetness.\u003c\/li\u003e\n\u003cli\u003eDust white fish fillets before pan-searing — the sweetness and smoke work surprisingly well against something delicate.\u003c\/li\u003e\n\u003cli\u003eCoat pork chops or a pork loin before the cook for a sticky, bacon-boosted crust.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot buttered popcorn — it sounds wrong until the bag's empty.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, warm-toned rub with a fine texture and a savoury bacon undertone visible in the colour. Builds a sticky, glossy crust under heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated garlic, celery, natural flavouring, spice extractives, no greater than 2% silicon dioxide (anti-caking agent).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/045_bacon-eggs-juggle.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBacon flavour in a shaker sounds like a gimmick until it's on a chicken thigh going glossy over coals. Baste with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze\u003c\/a\u003e through the last few minutes for extra shine, then finish with a pinch of \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno Salt\u003c\/a\u003e for a savoury kick that cuts the sweetness. Yes, it's genuinely good on popcorn too.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Bacon Pork Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBacon flavour, no bacon required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg pork loin, fat trimmed to 5mm; 1 tbsp oil; 2 tbsp Honey Bacon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the loin with oil and coat it evenly in Honey Bacon.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 160°C for about 60 minutes until the centre reads 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice thick.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A moderate cooking temperature lets the sweet crust caramelise without burning. Got leftover rub? Shake it over hot buttered popcorn.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Honey Bacon taste like?\u003c\/h3\u003e\n\u003cp\u003eSweet honey up front, same as Honey Hog, with a smoky bacon note running through the middle and a rounded, moreish finish. Heat is gentle — Hub Heat 2\/11.\u003c\/p\u003e\n\u003ch3\u003eIs Honey Bacon gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — gluten free and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eDoes it actually taste like bacon?\u003c\/h3\u003e\n\u003cp\u003eThere's a genuine smoky, savoury bacon note in the background, but it's a rub, not bacon bits — the sweetness still leads.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the shaker?\u003c\/h3\u003e\n\u003cp\u003e369g (13oz), made in Waxahachie, Texas.\u003c\/p\u003e\n\u003ch3\u003eHoney Bacon or Honey Hog?\u003c\/h3\u003e\n\u003cp\u003eBoth are sweet, honey-powder rubs at Hub Heat 2\/11. Honey Bacon adds a smoky, savoury bacon note on top of the Honey Hog style. Honey Bacon is a 369g shaker; Honey Hog is 354g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What does Honey Bacon taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet honey up front, same as Honey Hog, with a smoky bacon note running through the middle and a rounded, moreish finish. Heat is gentle - Hub Heat 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Honey Bacon gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - gluten free and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does it actually taste like bacon?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There's a genuine smoky, savoury bacon note in the background, but it's a rub, not bacon bits - the sweetness still leads.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"369g (13oz), made in Waxahachie, Texas.\"}},\n    {\"@type\": \"Question\", \"name\": \"Honey Bacon or Honey Hog?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Both are sweet, honey-powder rubs at Hub Heat 2\/11. Honey Bacon adds a smoky, savoury bacon note on top of the Honey Hog style. Honey Bacon is a 369g shaker; Honey Hog is 354g.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"13 oz Shaker","offer_id":43909771362346,"sku":"MEAT_CHURCH_HONEY_BACON_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-honey-bacon-bbq-rub-13oz-front_b973201b-c03c-4547-a718-4924111a3f99.png?v=1786049947"},{"product_id":"meat-church-chicken-fried-steak-breading","title":"MEAT CHURCH: Chicken Fried Steak Breading – Southern-Style Crunch for Chicken, Steak \u0026 Pork (283g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — all flavour, no fire (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat (contains gluten)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken fried steak, fried chicken, schnitzels, cutlets\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChicken Fried Steak Breading: golden Southern crunch at home\u003c\/h2\u003e\n\u003cp\u003eMeat Church Chicken Fried Steak Breading is a seasoned, Southern-style coating mix from Matt Pittman's Meat Church in Waxahachie, Texas, made for chicken fried steak, fried chicken, schnitzels and cutlets. It delivers that classic Southern crunch — golden outside, juicy inside — on pork cutlets and even veg too. Pub-worthy crunch and bold savoury flavour, no deep-fryer required.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSavoury Southern seasoning with light garlic notes and balanced spice, finishing crispy, golden and comfort-food rich.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken fried steak, Southern fried chicken, schnitzels and pork cutlets, fried mushrooms and veg. Deep fry, shallow fry or air fry — it works your way.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003ePat the protein dry and season with salt and pepper. Optionally dust with plain flour first, then dip in egg wash or buttermilk and coat generously in the breading. Fry until golden and cooked through, rest briefly, then get stuck in. Double-dredge (breading, egg wash, breading) for extra crunch and finish with gravy or hot honey.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Corn Flour, Salt, Torula Yeast, Spices, Cornstarch, Dehydrated Garlic.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Wheat (contains gluten).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-food-coma.png?v=1782796072\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDouble-dredge, fry, drizzle hot honey, and lie down — this crumb is instant main-character energy. Season the meat first with \u003ca href=\"\/en-nz\/products\/heavenly-hell-cocaine-cowboy-all-purpose-rub-150g\"\u003eHeavenly Hell Cocaine Cowboy\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/elk-creek-cajun-stinger-seasoning-340g\"\u003eElk Creek Cajun Stinger\u003c\/a\u003e, and keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e on hand for that drizzle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chicken Fried Steak with Pepper Gravy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMain-character dinner, Texas-style.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 minute steaks, pounded to 5mm; 1 cup Chicken Fried Steak Breading; 2 eggs whisked with ½ cup milk; Oil for shallow frying; Gravy: 2 tbsp plain flour, 1½ cups milk, cracked pepper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the steaks dry, then dredge in breading, dip in egg wash and dredge again.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in oil at 180°C for about 3 minutes a side until deep golden. Drain on a rack.\u003c\/li\u003e\n\u003cli\u003ePour off all but 2 tbsp of the oil, stir in the flour for 1 minute, whisk in the milk and simmer 3 minutes with plenty of pepper. Pour over the steaks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The double dredge builds a thick shell that stays crunchy even under gravy.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat is Chicken Fried Steak Breading for?\u003c\/h3\u003e\n\u003cp\u003eMeat Church's Texas-style coating mix for chicken fried steak, and it shines on Southern fried chicken, schnitzels, pork cutlets, fried mushrooms and veg too. Golden outside, juicy inside.\u003c\/p\u003e\n\u003ch3\u003eHow do I use it?\u003c\/h3\u003e\n\u003cp\u003ePat the protein dry and season with salt and pepper, dust with plain flour if you like, dip in egg wash or buttermilk, then coat generously and fry until golden and cooked through. Double-dredge (breading, egg wash, breading) for extra crunch. Deep fry, shallow fry or air fry — it works your way.\u003c\/p\u003e\n\u003ch3\u003eIs it spicy?\u003c\/h3\u003e\n\u003cp\u003eNo — it's Cool As · 0\/11 on the Hub Heat scale. Savoury Southern seasoning with light garlic notes, all flavour and no fire.\u003c\/p\u003e\n\u003ch3\u003eHow big is the bag and where is it made?\u003c\/h3\u003e\n\u003cp\u003e283g (10oz), made in the USA in Waxahachie, Texas. It contains wheat (contains gluten), so it's not gluten free. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Chicken Fried Steak Breading gluten free?\u003c\/h3\u003e\n\u003cp\u003eNo. The first ingredient is bleached wheat flour and it also contains malted barley flour, so it contains gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What is Chicken Fried Steak Breading for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Meat Church's Texas-style coating mix for chicken fried steak, and it shines on Southern fried chicken, schnitzels, pork cutlets, fried mushrooms and veg too. Golden outside, juicy inside.\"}},\n    {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pat the protein dry and season with salt and pepper, dust with plain flour if you like, dip in egg wash or buttermilk, then coat generously and fry until golden and cooked through. Double-dredge (breading, egg wash, breading) for extra crunch. Deep fry, shallow fry or air fry - it works your way.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is it spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is Cool As · 0\/11 on the Hub Heat scale. Savoury Southern seasoning with light garlic notes, all flavour and no fire.\"}},\n    {\"@type\": \"Question\", \"name\": \"How big is the bag and where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"283g (10oz), made in the USA in Waxahachie, Texas. It contains wheat (contains gluten), so it is not gluten free. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Chicken Fried Steak Breading gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The first ingredient is bleached wheat flour and it also contains malted barley flour, so it contains gluten. Always check the physical label.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":43909771558954,"sku":"MEAT_CHURCH_CHICKEN_FRIED_STEAK_BREADING","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-chicken-fried-steak-breading-coating-283g-front.png?v=1784779761"},{"product_id":"meat-church-holy-voodoo-seasoning","title":"MEAT CHURCH: Holy Voodoo – Cajun-Inspired BBQ Seasoning (369g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Cajun warmth with jalapeño (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 369g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (contains MSG) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry, ribs, veg, smoked turkey\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoly Voodoo: the Cajun seasoning that turns a tray of wings into a religious experience\u003c\/h2\u003e\n\u003cp\u003eMeat Church Holy Voodoo is a Cajun-inspired BBQ seasoning with paprika, garlic and jalapeño from Matt Pittman's Meat Church in Waxahachie, Texas, made for poultry, ribs, veg and smoked turkey. It lands a savoury, jalapeño-warm bite, and one shake in, the whole tray smells like a Cajun kitchen mid-service.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePaprika and Cajun spice lead the charge, backed by a whisper of brown sugar that keeps the front end rounded rather than sharp. Garlic and onion build the middle, and dehydrated jalapeño carries the finish — a real, building warmth rather than a one-note chilli hit. Bold enough to stand alone, layered enough to survive a glaze on top.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDry-brine a whole chicken or a tray of wings the night before so the salt and spice pull moisture back in before they hit the smoker.\u003c\/li\u003e\n\u003cli\u003eCoat pork ribs under a thin mustard binder, smoke low and slow, then hit them again halfway through for a second layer of Cajun bark.\u003c\/li\u003e\n\u003cli\u003eToss it through roasted corn, capsicum and okra for a Cajun veg side that holds its own next to the main event.\u003c\/li\u003e\n\u003cli\u003eRogue move: season popcorn with it straight out of the bag — the jalapeño and paprika turn a servo snack into something worth guarding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, brick-red seasoning with visible fleck from the paprika and dehydrated jalapeño. Fine enough to shake evenly, textured enough to build a proper crust on skin.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, brown sugar, spices including paprika, dehydrated garlic, dehydrated jalapeño, monosodium glutamate, dehydrated onion, canola oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/021_buffalo-wings.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery wing tray needs a seasoning that talks back, and this is the one that does it best — Cajun heat that builds instead of screaming, no passport required. Mop it late with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e for a sticky finish, or cut the richness with \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse's Mama Mustard\u003c\/a\u003e on the side. Go easy on the glaze over direct heat — that sugar catches fast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cajun Chicken Marylands\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBayou heat, backyard address.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 chicken marylands; 2 tbsp Holy Voodoo; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the marylands the night before and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eBrush with oil and smoke at 135°C for about 1½ hours.\u003c\/li\u003e\n\u003cli\u003eFinish at 200°C for 10–15 minutes until the skin crisps and the thigh reads 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e An overnight dry-brine seasons right through and dries the skin so it crisps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Holy Voodoo taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury Cajun spice and paprika up front, a touch of brown sugar sweetness through the middle, and a building jalapeño heat on the finish. Bold and layered rather than straight hot.\u003c\/p\u003e\n\u003ch3\u003eHow hot is Holy Voodoo?\u003c\/h3\u003e\n\u003cp\u003eA genuine Hub Heat 4\/11 — noticeably warmer than an everyday all-purpose rub, but built for flavour rather than pure fire. Comfortable for most eaters, especially over food that carries fat like skin-on poultry or pork ribs.\u003c\/p\u003e\n\u003ch3\u003eDoes Holy Voodoo contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is listed on the label alongside the spice blend. It's gluten free. Always check the physical label for full details.\u003c\/p\u003e\n\u003ch3\u003eWhat's the best way to use it on chicken?\u003c\/h3\u003e\n\u003cp\u003eDry-brine the chicken uncovered overnight with a light coat of Holy Voodoo, then season again just before it goes on the smoker or grill for the best bark and skin colour.\u003c\/p\u003e\n\u003ch3\u003eIs Holy Voodoo gluten free?\u003c\/h3\u003e\n\u003cp\u003eIt's labelled gluten free. Note it does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What does Holy Voodoo taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Savoury Cajun spice and paprika up front, a touch of brown sugar sweetness through the middle, and a building jalapeno heat on the finish. Bold and layered rather than straight hot.\"}},\n    {\"@type\": \"Question\", \"name\": \"How hot is Holy Voodoo?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A genuine Hub Heat 4\/11 - noticeably warmer than an everyday all-purpose rub, but built for flavour rather than pure fire. Comfortable for most eaters, especially over food that carries fat like skin-on poultry or pork ribs.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Holy Voodoo contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is listed on the label alongside the spice blend. It is gluten free. Always check the physical label for full details.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the best way to use it on chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dry-brine the chicken uncovered overnight with a light coat of Holy Voodoo, then season again just before it goes on the smoker or grill for the best bark and skin colour.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Holy Voodoo gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's labelled gluten free. Note it does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"13 oz Shaker","offer_id":43909771952170,"sku":"MEAT_CHURCH_HOLY_VOODOO_SEASONING","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-holy-voodoo-cajun-seasoning-13oz-front_c0e60a86-3495-47c5-a859-584cb2c95687.png?v=1786049654"},{"product_id":"meat-church-holy-cow-bbq-rub","title":"MEAT CHURCH: Holy Cow – Texas-Style Beef BBQ Rub (340g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Peppery, savoury (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, tri-tip, steaks, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoly Cow: the Meat Church brisket rub built for bark\u003c\/h2\u003e\n\u003cp\u003eMeat Church Holy Cow is a coarse, peppery Texas-style beef rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for brisket, tri-tip, steaks and burgers. It's built to do one job better than anything else in the cabinet: let great beef taste like great beef, turning a coarse layer of pepper and salt into the kind of bark people photograph before they eat it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCoarse black pepper leads hard, backed by a clean, savoury salt that seasons rather than shouts. Garlic sits underneath for depth, and the spice extractives round the finish out without adding sweetness. Classic Texas simplicity — nothing here fights the smoke.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before, fat side and all, and let it sit uncovered in the fridge so the crust sets before it ever sees smoke.\u003c\/li\u003e\n\u003cli\u003eGo heavier than feels natural on tri-tip — the reverse sear needs a proper crust to hold up to the crackle.\u003c\/li\u003e\n\u003cli\u003ePress it into burger patties just before they hit the grill for a peppery, steakhouse-style crust on a backyard budget.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a Bloody Mary with it instead of celery salt — the pepper and garlic do more work than you'd think.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eCoarse and dark, with visible cracked pepper throughout. It sits proud on the surface of the meat rather than dissolving in, which is exactly what builds that deep, savoury bark.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spice, dehydrated garlic, spice extractives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No added MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/915_hand-on-heart-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the rub the whole comp circuit runs when brisket is the only thing on the line. Mop it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e, then cut through the richness with \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the side. Pepper first, questions never. — The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Holy Cow Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePepper first, slicing knife second.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg tri-tip or rump cap; 2 tbsp Holy Cow.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason heavily and leave uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the centre reads 50°C, about 1 hour.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1–2 minutes a side, rest 10 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A heavy coat of pepper and salt gives the reverse sear a proper crust to work with.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Holy Cow taste like?\u003c\/h3\u003e\n\u003cp\u003eCoarse black pepper and clean savoury salt lead, with garlic depth underneath. It's built Texas-simple, so great beef still tastes like beef — just with a proper bark.\u003c\/p\u003e\n\u003ch3\u003eWhat's Holy Cow best used on?\u003c\/h3\u003e\n\u003cp\u003eBrisket first and foremost, plus tri-tip, steaks and burgers. Anywhere you want a bold, peppery bark without sweetness competing with the meat.\u003c\/p\u003e\n\u003ch3\u003eDoes Holy Cow contain MSG?\u003c\/h3\u003e\n\u003cp\u003eNo — it's labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eHow much rub should I use on a brisket?\u003c\/h3\u003e\n\u003cp\u003eGo heavier than you think — a proper Texas crust needs real coverage on both sides, right down into the fat cap. It's coarse enough that you're unlikely to oversalt it.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Holy Cow spicy?\u003c\/h3\u003e\n\u003cp\u003eNot in the chilli sense. Holy Cow sits at Hub Heat 3\/11 — the warmth comes from coarse pepper, not chilli.\u003c\/p\u003e\n\u003ch3\u003eHoly Cow or The Holy Gospel for brisket?\u003c\/h3\u003e\n\u003cp\u003eBoth work. Holy Cow is the straight beef rub — salt, spice and garlic, with no sugar on the ingredients list — for a classic peppery Texas bark. The Holy Gospel blends Holy Cow with The Gospel, which adds sugar and paprika for a rounder, slightly sweeter bark. Holy Cow is Hub Heat 3\/11; The Holy Gospel is 2\/11.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Meat Church Holy Cow in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Meat Church Holy Cow in the 340g shaker and ships Australia-wide for a flat $10 per order.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What does Holy Cow taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Coarse black pepper and clean savoury salt lead, with garlic depth underneath. It is built Texas-simple, so great beef still tastes like beef - just with a proper bark.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's Holy Cow best used on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket first and foremost, plus tri-tip, steaks and burgers. Anywhere you want a bold, peppery bark without sweetness competing with the meat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Holy Cow contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much rub should I use on a brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Go heavier than you think - a proper Texas crust needs real coverage on both sides, right down into the fat cap. It is coarse enough that you are unlikely to oversalt it.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Holy Cow spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not in the chilli sense. Holy Cow sits at Hub Heat 3\/11 — the warmth comes from coarse pepper, not chilli.\"}},\n    {\"@type\": \"Question\", \"name\": \"Holy Cow or The Holy Gospel for brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Both work. Holy Cow is the straight beef rub — salt, spice and garlic, with no sugar on the ingredients list — for a classic peppery Texas bark. The Holy Gospel blends Holy Cow with The Gospel, which adds sugar and paprika for a rounder, slightly sweeter bark. Holy Cow is Hub Heat 3\/11; The Holy Gospel is 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I buy Meat Church Holy Cow in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Meat Church Holy Cow in the 340g shaker and ships Australia-wide for a flat $10 per order.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12 oz Shaker","offer_id":43909772148778,"sku":"MEAT_CHURCH_HOLY_COW_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-holy-cow-beef-bbq-rub-12oz-front_9ad256bf-6aa7-4c35-ade1-28574dcf0155.png?v=1786049690"},{"product_id":"meat-church-the-gospel-all-purpose-bbq-rub","title":"MEAT CHURCH: The Gospel – All-Purpose BBQ Rub (354g)","description":"\u003cdiv style=\"border:1px solid #d98c00;background:#fff6e5;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0;\"\u003e\u003cstrong\u003eCurrently on back order — order now and we'll ship as soon as stock lands.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Savoury, gentle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, pork, seafood, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Gospel: the all-purpose BBQ rub that never leaves the bench\u003c\/h2\u003e\n\u003cp\u003eMeat Church The Gospel is an all-purpose BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for beef, chicken, pork, seafood and veg. It's the shaker that won't fight whatever's going on the grill that night, and it's become the one bottle most Meat Church fans refuse to run out of.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBalanced and savoury-sweet, with paprika warmth up front, garlic depth through the middle and a rounded, moreish finish that never tips into sugary. Built to season, not to dominate — which is exactly why it works on almost anything.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse it as the base layer under a second, more specific rub when you want extra depth on a big cut like brisket or pork shoulder.\u003c\/li\u003e\n\u003cli\u003eSeason a whole chook inside and out before it goes on the rotisserie or into the smoker for an easy, all-purpose crust.\u003c\/li\u003e\n\u003cli\u003eDust it over grilled prawns or a whole fish just before they come off the heat — light enough not to overpower seafood.\u003c\/li\u003e\n\u003cli\u003eRogue move: season roast potatoes or a tray of veg with it — the garlic and paprika turn a side dish into the thing people ask about.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, medium-grind rub with an even, terracotta colour. It shakes evenly and builds a balanced, gently coloured bark rather than a hard crust.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, spices including paprika, dextrose, dehydrated garlic, celery, silicon dioxide, spice extractives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No added MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/830_proud-pork-butt.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIf I could only keep one jar on the bench, it's this — savoury enough for steak, gentle enough for prawns, and it never once causes an argument. Finish a plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e for shine, or add a drop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-smoked-truffle-200ml\"\u003eUncle Mungo's Smoked Truffle Hot Sauce\u003c\/a\u003e if the table wants more heat. No manifest, no problem.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Gospel Grilled Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes, start to bragging.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 1 tbsp olive oil; 1½ tbsp The Gospel; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread the prawns onto skewers and brush with oil.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side until just opaque.\u003c\/li\u003e\n\u003cli\u003eDust with The Gospel in the last 30 seconds and squeeze over the lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning prawns at the end keeps the flavour bright without overpowering them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat makes The Gospel an \"all-purpose\" rub?\u003c\/h3\u003e\n\u003cp\u003eIt's balanced savoury-sweet with paprika and garlic, built specifically not to fight any one protein. That's why it works equally well on beef, chicken, pork, seafood and vegetables.\u003c\/p\u003e\n\u003ch3\u003eIs The Gospel spicy?\u003c\/h3\u003e\n\u003cp\u003eNo — it's a gentle Hub Heat 2\/11, all warmth and no real heat. It's built for flavour and colour rather than a chilli kick.\u003c\/p\u003e\n\u003ch3\u003eCan I use The Gospel on seafood?\u003c\/h3\u003e\n\u003cp\u003eYes. It's light enough not to overpower prawns or a whole fish — dust it on just before the food comes off the heat.\u003c\/p\u003e\n\u003ch3\u003eDoes The Gospel contain MSG?\u003c\/h3\u003e\n\u003cp\u003eNo — it's labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between The Gospel and The Holy Gospel?\u003c\/h3\u003e\n\u003cp\u003eThe Gospel is the all-purpose rub: balanced savoury-sweet paprika and garlic for beef, chicken, pork, seafood and veg. The Holy Gospel blends The Gospel with the peppery Holy Cow beef rub, so it leans towards brisket, tri-tip, steak and burgers. Both are 354g shakers at Hub Heat 2\/11, labelled gluten free with no MSG.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What makes The Gospel an 'all-purpose' rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is balanced savoury-sweet with paprika and garlic, built specifically not to fight any one protein. That is why it works equally well on beef, chicken, pork, seafood and vegetables.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is The Gospel spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is a gentle Hub Heat 2\/11, all warmth and no real heat. It is built for flavour and colour rather than a chilli kick.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I use The Gospel on seafood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It is light enough not to overpower prawns or a whole fish - dust it on just before the food comes off the heat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does The Gospel contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between The Gospel and The Holy Gospel?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Gospel is the all-purpose rub: balanced savoury-sweet paprika and garlic for beef, chicken, pork, seafood and veg. The Holy Gospel blends The Gospel with the peppery Holy Cow beef rub, so it leans towards brisket, tri-tip, steak and burgers. Both are 354g shakers at Hub Heat 2\/11, labelled gluten free with no MSG.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12.5 oz Shaker","offer_id":43909772705834,"sku":"MEAT_CHURCH_THE_GOSPEL_ALL_PURPOSE_BBQ_R","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-the-gospel-all-purpose-bbq-rub-12.5oz-front_1bd376da-8d31-4de1-bb50-384296182fd3.png?v=1786049737"},{"product_id":"meat-church-the-holy-gospel-bbq-rub","title":"MEAT CHURCH: The Holy Gospel – Holy Cow x Gospel BBQ Rub (354g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Savoury, gentle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, tri-tip, steaks, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Holy Gospel rub: two Meat Church legends, one shaker\u003c\/h2\u003e\n\u003cp\u003eMeat Church The Holy Gospel is a BBQ rub that blends Holy Cow and The Gospel, from Matt Pittman's Meat Church in Waxahachie, Texas, made for brisket, tri-tip, steaks and burgers. It carries the peppery, brisket-built backbone of Holy Cow with the balanced, do-anything character of The Gospel, so it stays friendly enough for a Tuesday-night steak or a rack of ribs.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCoarse black pepper and savoury salt from the Holy Cow side lead the way, softened by The Gospel's rounder paprika-and-garlic sweetness underneath. The finish is warm rather than sweet — bold on beef, but never so aggressive it can't handle chicken or pork.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket or a rack of short ribs the night before for a deep, peppery bark with a touch more roundness than straight Holy Cow.\u003c\/li\u003e\n\u003cli\u003eSeason a tomahawk or a tri-tip generously before the reverse sear — it builds a crust without turning sweet under high heat.\u003c\/li\u003e\n\u003cli\u003eUse it on pork chops or a whole chicken when you want more backbone than an all-purpose rub but less punch than a straight beef blend.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim the edge of a burger patty with it before it hits the grill for a peppery, steakhouse-style crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, medium-coarse rub with visible cracked pepper running through a terracotta base. It builds a deep, savoury bark that leans beef but never looks one-note.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, spices including paprika, dextrose, dehydrated garlic, celery, silicon dioxide, spice extractives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No added MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/253_proud-slicing-brisket-point.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTwo of the brand's best ideas in one jar, and neither one gets watered down. Mop a brisket late with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eHardcore Carnivore Burnt Ends Sauce\u003c\/a\u003e, or keep \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e close for steak night. Give it a proper rest under foil before you carve — that pepper crust holds better than you'd think.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Thick Pub-Style Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteakhouse crust, backyard budget.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince, shaped into 4 thick patties; 4 tsp The Holy Gospel; 4 cheese slices; 4 burger buns.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePress a dimple into each patty and season both sides and the edges.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for about 4 minutes a side until cooked through (71°C), adding the cheese for the last minute.\u003c\/li\u003e\n\u003cli\u003eRest 2 minutes, then build on toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The dimple stops thick patties puffing into meatballs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat's the difference between The Holy Gospel and Holy Cow?\u003c\/h3\u003e\n\u003cp\u003eHoly Cow is a straight, peppery Texas beef rub. The Holy Gospel blends that same beef backbone with The Gospel's balanced, all-purpose profile — bolder than an all-purpose rub, friendlier than a pure beef blend.\u003c\/p\u003e\n\u003ch3\u003eWhat should I use The Holy Gospel on?\u003c\/h3\u003e\n\u003cp\u003eBrisket, tri-tip, steaks and burgers first, but it's equally happy on pork chops or a whole chicken when you want more depth than a straight all-purpose rub.\u003c\/p\u003e\n\u003ch3\u003eHow hot is The Holy Gospel?\u003c\/h3\u003e\n\u003cp\u003eA gentle Hub Heat 2\/11 — savoury warmth rather than chilli heat, so it works for eaters who don't want spice getting in the way of the meat.\u003c\/p\u003e\n\u003ch3\u003eIs The Holy Gospel gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — it's labelled gluten free and no added MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between The Holy Gospel and The Gospel?\u003c\/h3\u003e\n\u003cp\u003eThe Gospel is Meat Church's all-purpose rub for almost anything. The Holy Gospel blends it with Holy Cow, adding coarse pepper for a bolder, beef-first bark on brisket, tri-tip and steak. Both are 354g shakers at Hub Heat 2\/11.\u003c\/p\u003e\n\u003ch3\u003eHoly Gospel or Holy Cow for brisket?\u003c\/h3\u003e\n\u003cp\u003eHoly Cow gives the classic peppery Texas bark, with no sugar on the ingredients list. The Holy Gospel adds The Gospel's sugar, paprika and garlic for a rounder bark that's a touch sweeter. Pick Holy Cow for pure salt-and-pepper style, The Holy Gospel if you want one shaker that also suits pork and chicken.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What's the difference between The Holy Gospel and Holy Cow?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Holy Cow is a straight, peppery Texas beef rub. The Holy Gospel blends that same beef backbone with The Gospel's balanced, all-purpose profile - bolder than an all-purpose rub, friendlier than a pure beef blend.\"}},\n    {\"@type\": \"Question\", \"name\": \"What should I use The Holy Gospel on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket, tri-tip, steaks and burgers first, but it is equally happy on pork chops or a whole chicken when you want more depth than a straight all-purpose rub.\"}},\n    {\"@type\": \"Question\", \"name\": \"How hot is The Holy Gospel?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A gentle Hub Heat 2\/11 - savoury warmth rather than chilli heat, so it works for eaters who don't want spice getting in the way of the meat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is The Holy Gospel gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - it is labelled gluten free and no added MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between The Holy Gospel and The Gospel?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Gospel is Meat Church's all-purpose rub for almost anything. The Holy Gospel blends it with Holy Cow, adding coarse pepper for a bolder, beef-first bark on brisket, tri-tip and steak. Both are 354g shakers at Hub Heat 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Holy Gospel or Holy Cow for brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Holy Cow gives the classic peppery Texas bark, with no sugar on the ingredients list. The Holy Gospel adds The Gospel's sugar, paprika and garlic for a rounder bark that's a touch sweeter. Pick Holy Cow for pure salt-and-pepper style, The Holy Gospel if you want one shaker that also suits pork and chicken.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12.5 oz Shaker","offer_id":43909772902442,"sku":"MEAT_CHURCH_THE_HOLY_GOSPEL_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-the-holy-gospel-bbq-rub-12.5oz-front_8b001909-cbe3-4e99-9877-86fdc43b8c07.png?v=1786049774"},{"product_id":"meat-church-deez-nuts-honey-pecan-rub","title":"MEAT CHURCH: Deez Nuts – Honey Pecan BBQ Rub (354g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — sweet, nutty (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g shaker (12.5oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, poultry, fish\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDeez Nuts: the honey pecan rub that makes your smoker smell like a bakery\u003c\/h2\u003e\n\u003cp\u003eMeat Church Deez Nuts is a honey pecan BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for pork, poultry and fish. It turns a straightforward pork or chicken cook into something that smells like dessert is on the way, with big sweet-nutty flavour and zero heat. Straight out of the shaker onto the meat, it does the heavy lifting on its own.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eHoney leads on the front, poured on rather than hinted at, thanks to real honey powder doing the work. The middle rounds out into toasted pecan — natural pecan flavour layered over paprika and dextrose for a nutty, praline-adjacent sweetness that's more bakery than barbecue. It finishes savoury and clean, with garlic and celery pulling the sugar back down to earth so it never tips into cloying. There's no chilli anywhere in it — this is a flavour rub, not a heat rub.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePack it on heavy before a low-and-slow pork shoulder cook — the sugar and honey powder caramelise over hours into a properly sticky, mahogany bark.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs skin-side up before a hot grill finish so the honey flashes into a praline-style crust in the last few minutes.\u003c\/li\u003e\n\u003cli\u003eGo light on fish fillets right before they hit a hot pan — the sugar catches fast, so it wants high heat and a short cook, not a slow one.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through softened butter for a pecan-honey compound butter to melt over corn or a resting steak.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a popcorn bowl with it for movie night — it's a proper smokehouse-caramel snack for zero extra effort.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm golden-brown, medium-fine rub that stays free-flowing rather than clumping, thanks to the small amount of silicon dioxide doing its job as an anti-caking agent. It's sugar-forward, so it catches and caramelises quickly on direct heat — build your bark with time and moderate temps rather than a hot flame.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated garlic, celery, no greater than 2% silicon dioxide (anti-caking agent), spice extractives, natural pecan flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG listed on the ingredient panel. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/038_honey-ham-gasp.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSmells like a bakery, works like a rub — that's the trick nobody talks about. Pack the bark on with this, mop it through the cook with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que's Meat Juice Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e nearby for the finishing bite the sweetness needs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Praline-Crust Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmells like the bakery, eats like the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg skin-on chicken thighs; 1 tbsp oil; 2 tbsp Deez Nuts.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the thighs with oil and season skin-side up.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eMove to direct heat skin-side up for the last few minutes until the crust flashes golden and they reach 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The honey and sugar catch fast, so they only meet the direct heat at the very end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eDoes Deez Nuts have any heat?\u003c\/h3\u003e\n\u003cp\u003eNo — it's a sweet, honey pecan rub with no chilli in the ingredients, so there's no real heat. If you want warmth, add it after the cook with a hot sauce or spicy glaze.\u003c\/p\u003e\n\u003ch3\u003eWhat proteins does it work best on?\u003c\/h3\u003e\n\u003cp\u003ePork, poultry and fish. It's built as a sweet, nutty finishing rub, so it shines brightest on proteins that can carry a bold honey-pecan crust.\u003c\/p\u003e\n\u003ch3\u003eIs Deez Nuts gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes, based on the listed ingredients, and there's no MSG on the panel either. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eHow do I stop it burning on the grill?\u003c\/h3\u003e\n\u003cp\u003eBecause it's sugar-forward, keep it on moderate, indirect heat for most of the cook and save direct high heat for a short finish — that's how you get bark instead of char.\u003c\/p\u003e\n\u003ch3\u003eDoes Deez Nuts contain real pecans?\u003c\/h3\u003e\n\u003cp\u003eThe ingredients list shows \"natural pecan flavour\" rather than pecan pieces. If you have a nut allergy, check the physical label and allergen statement before using it.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"Does Deez Nuts have any heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it's a sweet, honey pecan rub with no chilli in the ingredients, so there's no real heat. If you want warmth, add it after the cook with a hot sauce or spicy glaze.\"}},\n    {\"@type\": \"Question\", \"name\": \"What proteins does it work best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork, poultry and fish. It's built as a sweet, nutty finishing rub, so it shines brightest on proteins that can carry a bold honey-pecan crust.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Deez Nuts gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, based on the listed ingredients, and there's no MSG on the panel either. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"How do I stop it burning on the grill?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Because it's sugar-forward, keep it on moderate, indirect heat for most of the cook and save direct high heat for a short finish - that's how you get bark instead of char.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Deez Nuts contain real pecans?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The ingredients list shows \\\"natural pecan flavour\\\" rather than pecan pieces. If you have a nut allergy, check the physical label and allergen statement before using it.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12.5 oz Shaker","offer_id":43909773262890,"sku":"MEAT_CHURCH_DEEZ_NUTS_HONEY_PECAN_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-deez-nuts-honey-pecan-rub-12.5oz-front_57969320-9875-4bae-9a36-c22182c5b1e6.png?v=1786049678"},{"product_id":"boars-night-out-bbq-rub-all-purpose-championship-bbq-rub-298g","title":"BOARS NIGHT OUT: BBQ Rub – 298g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle whisper (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 10.5 oz (approx. 298g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO, No MSG (as stated by the brand)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken, brisket\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBoars Night Out BBQ Rub: a sweet, garlicky rub for ribs and pulled pork\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eBoars Night Out BBQ Rub\u003c\/strong\u003e is a sweet and savoury all-purpose BBQ rub from Boars Night Out, the Memphis-area competition barbecue team, made for pork ribs, pulled pork, chicken and brisket. Brown sugar, garlic and paprika build a caramelised bark with only a whisper of heat (Hub Heat 1\/11), and the brand labels it gluten free, non-GMO and no MSG.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet brown sugar up front, savoury garlic through the middle, and earthy paprika carrying a gentle whisper of heat on the finish (Hub Heat 1\/11). It's the kind of balance that flatters everything it touches without ever shouting over the meat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePork ribs and pulled pork — its natural habitat\u003c\/li\u003e\n\u003cli\u003eChicken thighs and wings, smoked or grilled\u003c\/li\u003e\n\u003cli\u003eBrisket and burgers for a caramelised crust\u003c\/li\u003e\n\u003cli\u003eRoast veg and wedges when the meat's spoken for\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA warm rust-red blend with a medium grind that clings to the meat and builds a proper bark. A hint of heat only — kid-friendly at the table, pitmaster-approved on the cook.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Paprika, garlic, brown sugar and spices (full ingredient statement to be confirmed from the physical label).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO, No MSG (as stated by the brand) — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/746_fist-pump-pork-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eMid-chew verdict: worth every mile it travelled in the bottom of my duffel bag. This squeal is for real — sweet, smoky and built for ribs that fall apart under polite questioning. Pair it with \u003ca href=\"\/en-nz\/products\/butchers-axe-woodlands-garlic-seasoning\"\u003eButchers Axe Woodlands Garlic Seasoning\u003c\/a\u003e for your sides, and raid the rest of the \u003ca href=\"\/en-nz\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e while the coast is clear. Glaze the ribs in the last half hour with \u003ca href=\"\/en-nz\/products\/loot-n-booty-apple-cherry-bbq-sauce-kansas-city-style-bbq-sauce-567g\"\u003eLoot N' Booty Apple Cherry BBQ Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Championship Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eComp flavour on a Tuesday.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 chicken thighs, skin on; 2 tbsp Boars Night Out BBQ Rub; ⅓ cup BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs and rest them for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 150°C for about 45 minutes until they reach at least 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce and set it over direct heat for 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs Boars Night Out BBQ Rub spicy?\u003c\/h3\u003e\n\u003cp\u003eBarely. It carries a gentle whisper of paprika warmth, Hub Heat 1\/11 on the Rub Hub Heat gauge, so it's fine for kids at the table.\u003c\/p\u003e\n\u003ch3\u003eIs Boars Night Out BBQ Rub gluten free?\u003c\/h3\u003e\n\u003cp\u003eBoars Night Out labels the BBQ Rub gluten free, non-GMO and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat is Boars Night Out BBQ Rub best on?\u003c\/h3\u003e\n\u003cp\u003ePork ribs and pulled pork are its natural habitat. It also works on smoked or grilled chicken thighs and wings, brisket and burgers, and roast veg and wedges.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between the BBQ Rub and White Lightning?\u003c\/h3\u003e\n\u003cp\u003eThe BBQ Rub is a sweet, rust-red rub with brown sugar and paprika, built to form a bark on ribs and pulled pork. White Lightning is a savoury garlic all-purpose seasoning with no sugar-led sweetness and no heat, for shaking over steak, chicken, seafood and veg.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Boars Night Out BBQ Rub in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Boars Night Out BBQ Rub in the 298g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Boars Night Out BBQ Rub spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barely. It carries a gentle whisper of paprika warmth, Hub Heat 1\/11 on the Rub Hub Heat gauge, so it's fine for kids at the table.\"}}, {\"@type\": \"Question\", \"name\": \"Is Boars Night Out BBQ Rub gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Boars Night Out labels the BBQ Rub gluten free, non-GMO and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}}, {\"@type\": \"Question\", \"name\": \"What is Boars Night Out BBQ Rub best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and pulled pork are its natural habitat. It also works on smoked or grilled chicken thighs and wings, brisket and burgers, and roast veg and wedges.\"}}, {\"@type\": \"Question\", \"name\": \"What's the difference between the BBQ Rub and White Lightning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The BBQ Rub is a sweet, rust-red rub with brown sugar and paprika, built to form a bark on ribs and pulled pork. White Lightning is a savoury garlic all-purpose seasoning with no sugar-led sweetness and no heat, for shaking over steak, chicken, seafood and veg.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy Boars Night Out BBQ Rub in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Boars Night Out BBQ Rub in the 298g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}]}\n\u003c\/script\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":44512213467178,"sku":"BNO-BBQRUB-298","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-bbq-rub-298g-front.png?v=1788899082"},{"product_id":"boars-night-out-spicy-white-lightning-garlic-seasoning-with-heat-397g","title":"BOARS NIGHT OUT: Spicy White Lightning – 397g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a genuine warmth (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 14 oz (approx. 397g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (as stated by the brand)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, steak, seafood, chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSpicy White Lightning: Boars Night Out's garlic seasoning with heat\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eBoars Night Out Spicy White Lightning\u003c\/strong\u003e is a garlic and herb all-purpose seasoning with a building chilli kick, from Boars Night Out, the Memphis-area competition barbecue team, made for wings, steak, seafood and chips. It's the original White Lightning idea turned up to a medium Hub Heat 5\/11.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003ePunchy roasted garlic and savoury herbs lead the charge, then a building kick of chilli heat lands on the back palate. All the moreish, sprinkle-on-everything character of the original, with a spicy twist that lingers.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChicken wings and thighs — smoked, grilled or fried\u003c\/li\u003e\n\u003cli\u003eSteak and burgers before they hit the grill\u003c\/li\u003e\n\u003cli\u003ePrawns and seafood for a garlicky kick\u003c\/li\u003e\n\u003cli\u003eRoast potatoes, hot chips, popcorn, scrambled eggs and toasties\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, flecked all-purpose seasoning with a medium grind and a genuine warmth — bold without blowing your head off. Mid-range heat that grown-up palates will love.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label, as listed by stockists):\u003c\/strong\u003e Salt, sugar, monosodium glutamate (MSG), spices, garlic powder, natural flavour, and not more than 2% tricalcium phosphate (anti-caking).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains milk (as stated by the brand) — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/507_sniffing-garlic-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003ePhew — this one comes in hot, and I mean that as a professional compliment. All that contraband garlic magic, now with a chilli kick that keeps you honest — wings dusted in this and tossed through \u003ca href=\"\/en-nz\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e is a Friday well spent. Dust a batch of wings, then cool the crowd down with something from the \u003ca href=\"\/en-nz\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e — or don't, and enjoy the show. Either way, I never saw you buy it. Chips get the same dust, with \u003ca href=\"\/en-nz\/products\/uncle-mungos-burger-sauce-200ml\"\u003eUncle Mungos Burger Sauce\u003c\/a\u003e standing by.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Spicy Lightning Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot chips, with heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg thick-cut chips (frozen or homemade); 2 tsp Spicy White Lightning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the chips at 220°C until golden and crisp.\u003c\/li\u003e\n\u003cli\u003eToss with the seasoning straight out of the oven while they're still hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot is Spicy White Lightning?\u003c\/h3\u003e\n\u003cp\u003eMedium. It sits at Hub Heat 5\/11 on the Rub Hub Heat gauge: a genuine, building warmth on the back palate that's bold without blowing your head off.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between Spicy White Lightning and the original?\u003c\/h3\u003e\n\u003cp\u003eBoth are savoury garlic all-purpose seasonings. Spicy White Lightning adds chilli heat (Hub Heat 5\/11) and comes in a 397g shaker. The original White Lightning has no heat (Cool As · 0\/11) and comes in a 411g shaker.\u003c\/p\u003e\n\u003ch3\u003eDoes Spicy White Lightning contain allergens?\u003c\/h3\u003e\n\u003cp\u003eBoars Night Out states it contains milk, and the listed ingredients include MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat is Spicy White Lightning best on?\u003c\/h3\u003e\n\u003cp\u003eChicken wings and thighs (smoked, grilled or fried), steak and burgers, prawns and seafood, plus roast potatoes, hot chips, popcorn and scrambled eggs.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Boars Night Out Spicy White Lightning in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Boars Night Out Spicy White Lightning in the 397g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Spicy White Lightning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium. It sits at Hub Heat 5\/11 on the Rub Hub Heat gauge: a genuine, building warmth on the back palate that's bold without blowing your head off.\"}}, {\"@type\": \"Question\", \"name\": \"What's the difference between Spicy White Lightning and the original?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Both are savoury garlic all-purpose seasonings. Spicy White Lightning adds chilli heat (Hub Heat 5\/11) and comes in a 397g shaker. The original White Lightning has no heat (Cool As · 0\/11) and comes in a 411g shaker.\"}}, {\"@type\": \"Question\", \"name\": \"Does Spicy White Lightning contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Boars Night Out states it contains milk, and the listed ingredients include MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}}, {\"@type\": \"Question\", \"name\": \"What is Spicy White Lightning best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken wings and thighs (smoked, grilled or fried), steak and burgers, prawns and seafood, plus roast potatoes, hot chips, popcorn and scrambled eggs.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy Boars Night Out Spicy White Lightning in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Boars Night Out Spicy White Lightning in the 397g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}]}\n\u003c\/script\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":44512213499946,"sku":"BNO-SPICYWL-397","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-spicy-397g-front.png?v=1788899093"},{"product_id":"meat-mitch-candied-jalapeno-seasoning-rub-sweet-heat-bbq-rub-354g","title":"MEAT MITCH: Candied Jalapeño Seasoning \u0026 Rub – 354g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet first, spicy second (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g (12.5oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pork ribs, fish, steak, eggs, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eCandied Jalapeño: sweet, spicy, championship-grade\u003c\/h2\u003e\n\u003cp\u003eFrom the world-championship Kansas City team Meat Mitch comes a sweet-heat seasoning the comp circuit can't get enough of. Candied Jalapeño is the \"eat what the judges eat\" rub for anyone who likes a little sugar with their spice.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSweet candied jalapeño up front, a savoury paprika-and-garlic middle, then a gentle pickled-pepper warmth on the finish. Sweet first, spicy second — moreish all the way through.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken wings, pork ribs, fish, steak, scrambled eggs, roast veg and loaded fries. It turns a midweek cook into something worth talking about.\u003c\/p\u003e\n\u003ch3\u003eIn the shaker\u003c\/h3\u003e\n\u003cp\u003eA coarse, sugar-flecked rub that melts into a sticky, lightly spicy glaze on the grill. Mild-to-medium heat — flavour-forward, never punishing.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spices (incl. jalapeño chilli pepper, paprika, turmeric), brown sugar, dehydrated garlic, sugar, sodium diacetate, soybean oil, dextrin, modified food starch, natural \u0026amp; artificial green chilli flavour, silicon dioxide (≤2%, anti-caking).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 12.5oz (354g).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/508_licking-lips-jalapeno-poppers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEat what the judges eat — sweet then spicy, and I've smuggled it onto everything from wings to scrambled eggs. Toss the wings through \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKOSMOS Q Honey Jalapeño BBQ Sauce\u003c\/a\u003e for a double jalapeño hit, and keep a jar of \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eAcide Pickled Jalapeño Onions\u003c\/a\u003e on the table for the burgers. — The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet-Heat Smoked Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSugar on the way in, a little sting on the way out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips off; 2 tbsp Candied Jalapeño Seasoning; 1 tbsp neutral oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings bone-dry, toss in the oil, then the Candied Jalapeño, and let them sit 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 1 hour.\u003c\/li\u003e\n\u003cli\u003eCrank the heat to 200°C (or move them over direct heat) for 10–15 minutes, turning, until the skin crisps and they hit 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugar in the rub melts into a sticky glaze once the heat goes up at the end.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44512378355754,"sku":"MM-CANDIEDJAL-354","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Candied-Jalapeno-Rub-12_5oz.webp?v=1782498171"},{"product_id":"meat-mitch-hatch-chili-taco-seasoning-gluten-free-taco-rub-298g","title":"MEAT MITCH: Hatch Chili \u0026 Taco Seasoning – 298g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium, family-friendly (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 298g (10.5oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG. Contains soy and coconut\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, burritos, nachos, chilli con carne, fajitas\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHatch Chili \u0026amp; Taco Seasoning: taco night, Kansas City style\u003c\/h2\u003e\n\u003cp\u003eMeat Mitch built their name winning world barbecue titles — and this Hatch Chili \u0026amp; Taco Seasoning brings that same flavour-first thinking to taco night. Real Hatch chilli, no shortcuts.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eEarthy roasted Hatch chilli, bright tomatillo and lime, and a savoury onion-garlic backbone. Authentic green-chilli character with a tangy southwestern lift.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eBeef and chicken tacos, burritos, nachos, chilli con carne, roast corn, fajitas and taco bowls. Two tablespoons per 500g of mince and you're sorted.\u003c\/p\u003e\n\u003ch3\u003eIn the shaker\u003c\/h3\u003e\n\u003cp\u003eA rust-and-green flecked seasoning with a fine grind that coats evenly and blooms in a hot pan. Mild, family-friendly heat.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spices (incl. Hatch chilli pepper), dehydrated vegetables (onion, garlic, tomatillo), sugar, soybean oil, citric acid, dehydrated lime peel, dextrin, modified corn starch, natural \u0026amp; artificial green chilli flavour, fractionated coconut oil, extractives of paprika (colour), calcium silicate (≤2%, anti-caking).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG. Contains soy and coconut.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 10.5oz (298g).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/523_big-bite-hatch-chili-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eReal Hatch chilli, no shortcuts — two spoons into the mince and taco night runs itself. Pile \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eAcide Pickled Jalapeño Onions\u003c\/a\u003e on top, and stir a spoon of \u003ca href=\"\/en-nz\/products\/gran-luchito-chipotle-paste-smoky-mexican-chilli-paste-100g\"\u003eGran Luchito Chipotle Paste\u003c\/a\u003e through the mince if you want it smokier.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hatch Chilli Beef Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco Tuesday, smuggled in from Kansas City.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 2 tbsp Hatch Chili \u0026amp; Taco Seasoning; ⅓ cup water; 8 small tortillas; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the mince in a hot pan for 5–6 minutes, breaking it up, until there's no pink left (71°C).\u003c\/li\u003e\n\u003cli\u003eStir in the seasoning and water and simmer for 3–4 minutes until saucy.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the barbie for 30 seconds a side, load them up and squeeze over the lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Blooming the seasoning in the hot fat wakes up the roasted chilli and lime.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44512378552362,"sku":"MM-HATCHTACO-298","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Hatch-Chili-Season.webp?v=1782498180"},{"product_id":"butcher-bbq-grilling-addiction-all-purpose-grilling-seasoning-rub","title":"BUTCHER BBQ: Grilling Addiction","description":"\u003ch2\u003eThe weeknight workhorse from a World Champion\u003c\/h2\u003e\n\u003cp\u003eButcher BBQ is the multiple-World-Champion brand of Oklahoma pitmaster David Bouska. Grilling Addiction is their everyday all-purpose seasoning — built not for the comp table but for the Tuesday-night grill, when you just want everything to taste better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e savoury, umami-rich and lightly sweet, with garlic and onion up front, a beefy depth through the middle, and a gentle pepper finish. Balanced enough to go on anything.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e burgers, steaks, chops, chicken, turkey, fish, wild game and grilled vegetables. Caramelises beautifully under high direct heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the shaker:\u003c\/strong\u003e a savoury all-purpose blend with a medium grind that grips the meat and builds a quick crust. Mild — not spicy enough to scare the kids off dinner.\u003c\/p\u003e\n\u003cp\u003eStocked at The Rub Hub from Butcher BBQ's championship stable. Made in the USA in a peanut-free facility. \u003ca href=\"\/en-nz\/collections\/butcher-bbq\"\u003ethe full Butcher BBQ range\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, garlic, onion, monosodium glutamate, sugar, worcestershire \u0026amp; soy sauce powder, black pepper, disodium guanylate, beef flavour, silicon dioxide, lemon peel, soybean oil.\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy. Contains MSG. Made in a peanut-free facility.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Oklahoma). \u003cem\u003eAlways check the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/230_proud-beef-short-ribs-huge.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the Tuesday-night shaker, made for when you just want dinner to taste better. Season lamb chops on both sides, grill hot for three minutes a side and serve with \u003ca href=\"\/en-nz\/products\/drunken-sailor-beetroot-gin-relish\"\u003eDrunken Sailor Beetroot \u0026amp; Gin Relish\u003c\/a\u003e. Burger night? Hit the patties and stack them with \u003ca href=\"\/en-nz\/products\/bbq-mafia-mademan-grill-ketchup\"\u003eBBQ Mafia Mademan Grill Ketchup\u003c\/a\u003e. It caramelises under high heat, so let the crust build. Mild enough for the kids, sneaky enough for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Pork Cutlets with Apple Rings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWeeknight fast, weekend good.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork cutlets, about 2.5cm thick; 1 tbsp oil; 1½ tbsp Butcher BBQ Grilling Addiction; 2 apples, cored and cut into rings.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the cutlets, season both sides and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high direct heat for 4 to 5 minutes a side, until they reach 63°C, cooking the apple rings alongside for 2 minutes a side.\u003c\/li\u003e\n\u003cli\u003eRest the pork 5 minutes and serve with the charred apple.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"BUTCHER BBQ","offers":[{"title":"Default Title","offer_id":44512378716202,"sku":"BBQ-GRILLADDICT","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butcher-bbq-grilling-addiction-front.png?v=1788489258"},{"product_id":"sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g","title":"SUCKLEBUSTERS: Hog Waller Pork Rub – 390g","description":"\u003ch2\u003eTexas's favourite pork rub\u003c\/h2\u003e\n\u003cp\u003eFrom family-owned San Antonio brand SuckleBusters comes their number-one seller — Hog Waller. Built on the \"No Bad Stuff\" promise (no MSG, no fillers, no artificial dyes or preservatives), it's the rub Texas pitmasters reach for when pork is on the menu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e salty and sweet up front, with a savoury herb-and-spice backbone and a gentle peppery warmth on the finish. Balanced, moreish, and built to let good pork shine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e pork ribs, pulled pork, pork shoulder and chops — plus chicken and even roast veg. A genuine all-day pork workhorse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the shaker:\u003c\/strong\u003e a savoury, lightly sweet blend with a medium grind that grips the meat and builds a deep, mahogany bark over a low-and-slow cook. Slightly spicy, family-friendly heat.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from SuckleBusters' award-winning Texas range. \u003ca href=\"\/en-nz\/collections\/sucklebusters\"\u003ethe full Sucklebusters range\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e \"No Bad Stuff\" — no MSG, no fillers, no artificial dyes or preservatives (brand claim).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 13.75 oz (390g). \u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Texas). \u003cem\u003eAlways check the physical label for full ingredients and allergens before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/101_sleepy-yawn-coffee.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSalty-sweet up front, a savoury herb backbone and a gentle peppery warmth on the finish — this is a pork workhorse that builds a deep mahogany bark. Season thick pork scotch steaks, grill them, then splash over \u003ca href=\"\/en-nz\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e and serve with \u003ca href=\"\/en-nz\/products\/mitchs-preserves-green-tomato-pickle\"\u003eMitch's Preserves Green Tomato Pickle\u003c\/a\u003e. Works a treat on chicken and roast veg too.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Pork Scotch Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMarbled, mahogany and over in fifteen minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork scotch steaks, about 2cm thick; 2 tbsp Hog Waller; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the steaks with oil and season both sides generously. Rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 4–5 minutes per side until 63°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Scotch fillet's marbling keeps it juicy while the sugar in the rub caramelises.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SUCKLEBUSTERS","offers":[{"title":"Default Title","offer_id":44512622903338,"sku":"SB-HOGWALLER-390","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/0Y9A7857-Edit.jpg?v=1782510560"},{"product_id":"chuds-bbq-chudrub-all-purpose-texas-bbq-rub-10oz","title":"CHUDS BBQ: ChudRub – 283g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark \u0026amp; bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 10oz (283g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, low sodium; Kosher certified by Whole Kosher Services. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, chicken, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that started the whole racket\u003c\/h2\u003e\u003cp\u003eChudRub is the original — the all-purpose blend Chud's built to bring real Central Texas flavour to a backyard cook without a decade of practice behind it. It starts with Diamond Crystal® kosher salt and 16-mesh black pepper, then layers spice around them rather than over the top. It's for the cook who wants one bottle that never lets them down, on anything.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003ePepper leads — coarse, clean and unmistakably Texan. The middle rounds out with garlic, onion and paprika and just enough sugar to help the surface caramelise, never enough to read as sweet. It finishes savoury and warm, with turmeric adding an earthy note and that deep rust colour to the bark. It complements the meat instead of burying it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole packer brisket the night before and smoke low and slow over post oak until the bark sets black and crusty.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and run them hot and fast over coals — the uniform grind won't clump or scorch in patches.\u003c\/li\u003e\n\u003cli\u003eDust it thin over a base coat of SPG on beef ribs for colour and complexity without doubling the salt.\u003c\/li\u003e\n\u003cli\u003eSeason burger patties right before they hit the grill for an instant peppery crust.\u003c\/li\u003e\n\u003cli\u003eToss roasted carrots or spuds in it straight out of the oven — it's very good on veg, and nobody expects that.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA warm rust-brown blend with visible cracks of 16-mesh black pepper through it. The granules are all roughly the same size, which is the whole point — it pours even, lands where you aim it, and doesn't cake in the bottle or drift into salty hot spots on the meat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pepper, Salt, Sugar, Garlic, Paprika, Turmeric, Onion, Silicon Dioxide, Spices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG and low sodium per the brand; Kosher certified by Whole Kosher Services. Allergens: mustard — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — ChudRub is a savoury all-purpose rub with no chilli heat, built for bark and balance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes — Chud's carries a gluten-free claim on this blend, along with no MSG and low sodium. Allergens: mustard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it really kosher certified?\u003c\/strong\u003e Yes — ChudRub is certified by Whole Kosher Services.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A generous, even coat that just covers the surface. It runs lower in sodium than most rubs, so you can go heavier than you're used to without over-salting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas, from the same spices the top Texas barbecue joints use.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/736_wink-texas-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis one came across the Pacific under a tarp and it was worth every knot. Two thin coats the night before, post oak, and don't touch it. Mop the last hour with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno Salt\u003c\/a\u003e on the board for the sliced ends. The rest of the \u003ca href=\"\/en-nz\/collections\/chuds-bbq\"\u003eChud's stash\u003c\/a\u003e is right here.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Beef Cheek Barbacoa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTexas bark on a cut most people walk straight past.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef cheeks, silver skin trimmed; 3 tbsp ChudRub; 1 cup beef stock; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cheeks in ChudRub and leave in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3–4 hours until a dark bark forms and they reach about 75°C.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock and butter, cover tightly and cook at 135°C for another 2 hours until probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then shred into the juices and pile into tortillas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The rub builds the bark in the open smoke, then the covered braise breaks down all that connective tissue.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — ChudRub is a savoury all-purpose rub with no chilli heat, built for bark and balance.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Chud's carries a gluten-free claim on this blend, along with no MSG and low sodium. Allergens: mustard.\"}}, {\"@type\": \"Question\", \"name\": \"Is it really kosher certified?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — ChudRub is certified by Whole Kosher Services.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A generous, even coat that just covers the surface. It runs lower in sodium than most rubs, so you can go heavier than you are used to without over-salting.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas, from the same spices the top Texas barbecue joints use.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515173859370,"sku":"CHUDS-CHUDRUB-10OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-chudrub-all-purpose-texas-bbq-rub-283g-front.png?v=1784074371"},{"product_id":"chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz","title":"CHUDS BBQ: SPG – 235g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — clean, savoury, pepper-forward\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 8.3oz (235g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — three ingredients, no filler. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, poultry, veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThree ingredients. No argument.\u003c\/h2\u003e\u003cp\u003eSalt, pepper, garlic. That's the entire recipe for Central Texas barbecue and it has been for a hundred years. Yes, you could mix your own — but Chud's use Diamond Crystal® kosher salt, 16-mesh black pepper and proper granulated garlic, all matched to the same granule size, in the ratio they've landed on after a few thousand cooks. This is the shortcut to getting it right without the jar-juggling.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003ePepper up front — coarse, floral, unmistakable. Salt underneath doing the seasoning work rather than shouting. Garlic sits at the back as a savoury round-off. That's it. There's nowhere for a bad ingredient to hide in a three-ingredient blend, which is exactly why it lets the beef taste like beef instead of like a rub.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDry-brine thick-cut steak two to three hours at room temp, then sear hard over coals — the coarse grind is what builds that crust.\u003c\/li\u003e\n\u003cli\u003eCoat a brisket edge to edge and smoke over post oak; this is the blend that bark was invented for.\u003c\/li\u003e\n\u003cli\u003eUse it as your base layer under any other rub — season with SPG, then add colour and character on top without doubling up on salt.\u003c\/li\u003e\n\u003cli\u003eSeason a spatchcocked chicken under the skin and over it, then roast hot.\u003c\/li\u003e\n\u003cli\u003eToss chunky-cut spuds in oil and SPG before they hit the oven — it turns a side dish into the thing people remember.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eCoarse and unmistakable — you can see the individual cracks of 16-mesh pepper, the crystals of salt and the granules of garlic sitting at the same size. It pours heavy and even, doesn't cake, and won't sift into a salty layer at the bottom of the bottle the way finer blends do.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black Pepper, Salt, Garlic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free per the brand. Three ingredients, no anti-caking agents, no filler — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — SPG is a savoury seasoning with no chilli. The only bite comes from black pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy buy it if I can just mix my own?\u003c\/strong\u003e You can. What you're paying for is the ingredient quality and the matched granule size — Diamond Crystal salt and 16-mesh pepper grind to roughly the same dimension, which is why it seasons evenly instead of landing salt in one spot and pepper in another.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it under another rub?\u003c\/strong\u003e Yes, and it's one of the best ways to use it. SPG as the base coat, then your flavour rub over the top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes — Chud's carries a gluten-free claim on SPG.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/807_sprinkle-spg-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery cook eventually works out that the fanciest bottle on the shelf isn't the one they reach for. Salt, pepper, garlic — heavy hand, hot fire, done. Glaze the last stretch with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and put \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the board for the sliced steak. No contraband required, but I brought it anyway.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Dry-Brined SPG Scotch Fillet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree ingredients, one perfect crust, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 1½ tbsp SPG; 1 tbsp beef tallow or oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks all over with SPG and leave uncovered at room temperature for up to 2 hours (or in the fridge overnight).\u003c\/li\u003e\n\u003cli\u003eGet the grill or a cast-iron pan smoking hot and add the tallow.\u003c\/li\u003e\n\u003cli\u003eSear 3–4 minutes a side, flipping every minute, until 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry-brining pulls salt into the meat and dries the surface, which is what builds a proper crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — SPG is a savoury seasoning with no chilli. The only bite comes from black pepper.\"}}, {\"@type\": \"Question\", \"name\": \"Why buy it if I can just mix my own?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"You can. What you're paying for is the ingredient quality and the matched granule size — Diamond Crystal salt and 16-mesh pepper grind to roughly the same dimension, which is why it seasons evenly instead of landing salt in one spot and pepper in another.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it under another rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, and it's one of the best ways to use it. SPG as the base coat, then your flavour rub over the top.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Chud's carries a gluten-free claim on SPG.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174383658,"sku":"CHUDS-SPG-83OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-spg-salt-pepper-garlic-seasoning-235g-front.png?v=1784074372"},{"product_id":"chuds-bbq-sweet-cheeks-sweet-maple-bbq-rub-10-9oz","title":"CHUDS BBQ: SweetCheeks – 309g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, warm and maple-led\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 10.9oz (309g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Low sodium; Kosher certified by Whole Kosher Services. No gluten-containing ingredients, though no formal gluten-free claim is made — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, chicken thighs, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet that finishes strong\u003c\/h2\u003e\u003cp\u003eSweetCheeks is Chud's answer to the classic sweet rib rub, and the difference is real maple powder instead of a wall of brown sugar. It's ground finer than the rest of the line on purpose — fine enough to melt into the surface of the meat rather than sit on top of it. That makes it two rubs in one bottle: a base coat for the long cook, and a finishing dust for right before it hits the board.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSugar and maple lead — warm, rounded, genuinely mapley rather than generic sweet. Paprika brings colour and a soft earthiness underneath, garlic and turmeric keep it savoury enough to work on meat instead of dessert. There's no salt hit driving it, which is why it layers so well over a salted base without turning the cook into a salt lick.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat baby back ribs and smoke low — the fine grind melts in and lacquers up into a deep mahogany finish.\u003c\/li\u003e\n\u003cli\u003eBase-coat pork shoulder with SPG, then hit it with SweetCheeks so the sweetness sits on top of the salt rather than fighting it.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs in the last ten minutes of the cook for colour and a sweet crust that won't have time to scorch.\u003c\/li\u003e\n\u003cli\u003eThrow it over roast pumpkin or carrots before they go in — the maple does exactly what you'd hope.\u003c\/li\u003e\n\u003cli\u003eBeat a spoonful through soft butter and melt it over dinner rolls or corn. Chud's suggest it themselves, and they're right.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, deep red-brown powder — noticeably finer than ChudRub or SPG. It coats evenly and clings to a damp surface without needing a binder, and it goes tacky under low heat as the sugars start working, which is where that glossy finish comes from. Keep it away from screaming direct heat or the sugar will find the char before the meat does.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Paprika, Maple Powder (Maple, Dextrose, Corn Starch, Ethyl Alcohol, Tricalcium Phosphate and Propylene Glycol), Spices, Turmeric, Garlic, Silicon Dioxide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Low sodium per the brand; Kosher certified by Whole Kosher Services. No gluten-containing ingredients are listed, though Chud's make no formal gluten-free claim on this blend — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — SweetCheeks is a sweet maple rub with no chilli in it at all.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it just brown sugar?\u003c\/strong\u003e No. It's built on real maple powder, which is what gives it that warm, rounded sweetness rather than the flat sugary hit you get from a sugar-heavy rub.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it as a finishing rub?\u003c\/strong\u003e Yes — that's the point of the finer grind. It works as a base rub for a long cook and as a final dusting right before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it kosher certified?\u003c\/strong\u003e Yes — certified by Whole Kosher Services.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/712_savouring-pork-belly-bites.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMaple on ribs is one of those trades that pays every single time. Salt underneath, SweetCheeks over the top, low heat, and let the sugar do its quiet work. Glaze the back half with \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original\u003c\/a\u003e, then a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach\u003c\/a\u003e to stop it going too sweet on you. Worth the customs risk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Maple Pork Belly Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCandy for grown-ups, cut into cubes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin off, cut into 4cm cubes; 2 tsp salt; 3 tbsp SweetCheeks; 3 tbsp butter; ½ cup BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the cubes lightly, then coat generously in SweetCheeks.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours until deep mahogany.\u003c\/li\u003e\n\u003cli\u003eTip into a tray with the butter and BBQ sauce, toss, cover with foil and cook 1 more hour until tender.\u003c\/li\u003e\n\u003cli\u003eUncover, toss again and cook 15 minutes until sticky. Rest 10 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salt underneath and the maple rub on top keeps the sweetness on the outside where the bark forms.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — SweetCheeks is a sweet maple rub with no chilli in it at all.\"}}, {\"@type\": \"Question\", \"name\": \"Is it just brown sugar?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's built on real maple powder, which is what gives it that warm, rounded sweetness rather than the flat sugary hit you get from a sugar-heavy rub.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it as a finishing rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — that's the point of the finer grind. It works as a base rub for a long cook and as a final dusting right before serving.\"}}, {\"@type\": \"Question\", \"name\": \"Is it kosher certified?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — certified by Whole Kosher Services.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174449194,"sku":"CHUDS-SWEETCHEEKS-109OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-sweetcheeks-sweet-maple-bbq-rub-309g-front.png?v=1784074371"},{"product_id":"chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-9-9oz","title":"CHUDS BBQ: SnakeBite – 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — jalapeño with a vinegar snap, bold but not brutal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 9.9oz (280g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pork ribs, chicken thighs, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHeat you can actually cook with\u003c\/h2\u003e\u003cp\u003eMost spicy rubs make you choose: flavour or fire. SnakeBite doesn't. Chud's took a straight Texas barbecue blend, folded jalapeño and vinegar powder through it, and kept the heat deliberately in check — so you can lay it on thick and still taste the meat underneath. It's for the cook who wants a proper kick without torching everyone at the table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and slightly sweet, then the jalapeño arrives — green, bright, more grassy than fiery. The vinegar powder is the clever bit: it snaps across the middle and cuts the richness of pork fat like a splash of hot sauce baked straight into the rub. Paprika, garlic and onion carry the back end, and the heat lingers as a warm hum rather than a burn.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat wings heavily and cook hot until the skin goes glassy — the vinegar tang does the job a wing sauce normally would, with none of the sog.\u003c\/li\u003e\n\u003cli\u003eRub pork ribs the night before and smoke low; the acidity balances the fat all the way through.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and grill over coals for a green-chilli edge that holds up to char.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 with a sweet rub on pork shoulder if you want the heat to sit further back.\u003c\/li\u003e\n\u003cli\u003eShake it over hot chips or popcorn straight out of the fryer — it was built for meat, but it's found a second career on the couch.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA deep brick-red blend flecked with green jalapeño and coarse spice. Same uniform grind as the rest of the Chud's line, so it pours even and sticks where it lands rather than clumping into hot pockets of chilli.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Jalapeño, Paprika, Garlic, Onion, Turmeric, Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Food Starch), Silicon Dioxide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG per the brand — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium. Chud's describe it as not super spicy on purpose, so you can go heavy on flavour without burning out your palate. Jalapeño-level warmth, not chilli-challenge territory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does the vinegar do?\u003c\/strong\u003e It adds a sharp tang through the middle that cuts fat — think of a splash of hot sauce built into the rub rather than poured over the top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes — Chud's carries a gluten-free claim on SnakeBite, along with no MSG.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A heavy, even coat. The heat is calibrated so a generous hand won't overwhelm the cook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/509_thumbs-up-snakebite-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDon't let the name spook you — this one's got fangs, not venom. Wings, heavy coat, hot fire, and the vinegar does the rest. Then glaze them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ\u003c\/a\u003e, because sweet mango running into that green jalapeño bite is the best trade on the whole board. Keep a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side for the ribs. Contraband, cleared for landing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: SnakeBite Crispy Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo sauce, no sog, all bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, split into drumettes and flats; 1 tbsp baking powder; 3 tbsp SnakeBite.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings very dry, toss with the baking powder and leave uncovered in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCoat heavily with SnakeBite.\u003c\/li\u003e\n\u003cli\u003eCook at 200°C indirect for 40–45 minutes, turning once, until the skin is glassy and crisp and the meat reads 75°C.\u003c\/li\u003e\n\u003cli\u003eServe straight away with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps hard, and the rub's vinegar powder does the job of a wing sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium. Chud's describe it as not super spicy on purpose, so you can go heavy on flavour without burning out your palate. Jalapeño-level warmth, not chilli-challenge territory.\"}}, {\"@type\": \"Question\", \"name\": \"What does the vinegar do?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It adds a sharp tang through the middle that cuts fat — think of a splash of hot sauce built into the rub rather than poured over the top.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Chud's carries a gluten-free claim on SnakeBite, along with no MSG.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A heavy, even coat. The heat is calibrated so a generous hand won't overwhelm the cook.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174514730,"sku":"CHUDS-SNAKEBITE-99OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-280g-front.png?v=1784074371"},{"product_id":"boars-night-out-white-lightning-award-winning-all-purpose-seasoning-411g","title":"BOARS NIGHT OUT: White Lightning – 411g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury all-rounder (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 14.5 oz (approx. 411g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No claims published — check label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Absolutely everything\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWhite Lightning: the Boars Night Out all-purpose garlic rub\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eBoars Night Out White Lightning\u003c\/strong\u003e is an all-purpose garlic seasoning from Boars Night Out, the Memphis-area competition barbecue team, made for steak, chicken, seafood, veg and just about everything else. \"So good it should be illegal\" is the brand's own tagline, and this 411g shaker is the original White Lightning that the rest of the range builds on.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA perfect balance of savoury, salty and slightly sweet, with garlic doing the heavy lifting up front and a blend of spices carrying it home. No heat, no gimmicks — just the kind of moreish, layered seasoning that makes everything taste like you tried harder.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust over steak, brisket and burgers before the grill\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings and thighs for smoking or roasting\u003c\/li\u003e\n\u003cli\u003eSprinkle on prawns, salmon and seafood\u003c\/li\u003e\n\u003cli\u003eGo rogue: popcorn, hot chips, roast spuds and scrambled eggs\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, free-flowing all-purpose blend built for even coverage — shake it on like salt and let it work. This is the 14.5 oz shaker, the biggest of the standard range.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label, as listed by stockists):\u003c\/strong\u003e Salt, sugar, monosodium glutamate (MSG), spices, garlic powder, and not more than 2% tricalcium phosphate (anti-caking).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No dietary claims are published for the original White Lightning — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/809_proud-pork-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eTold ya this one was worth smuggling. \"So good it should be illegal\" isn't marketing — it's a confession. This is the original that started the whole White Lightning racket, and it goes on everything that isn't nailed down. Shake it over wings and hand the heat-seekers \u003ca href=\"\/en-nz\/products\/heavenly-hell-reapers-roulette-carolina-reaper-hot-sauce-150ml\"\u003eHeavenly Hell Reapers Roulette Carolina Reaper Hot Sauce\u003c\/a\u003e, or season a steak with it and finish with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e when you're feeling greedy. The full \u003ca href=\"\/en-nz\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e is right this way — act natural.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: White Lightning Roast Veg Tray\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eProof it goes on everything.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg mixed potato, pumpkin and carrot, cut into chunks; 3 tbsp olive oil; 1 tbsp White Lightning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the veg with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 40 minutes, turning halfway, until golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs Boars Night Out White Lightning spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. White Lightning has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. If you want a kick, Spicy White Lightning is the hotter version at Hub Heat 5\/11.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between White Lightning and Double Garlic Butter?\u003c\/h3\u003e\n\u003cp\u003eWhite Lightning is the original savoury garlic all-purpose seasoning in a 411g shaker. White Lightning Double Garlic Butter adds extra garlic and a buttery flavour (its natural flavour contains milk) and comes in a 346g shaker. Neither has any heat.\u003c\/p\u003e\n\u003ch3\u003eIs White Lightning gluten free?\u003c\/h3\u003e\n\u003cp\u003eBoars Night Out doesn't publish a gluten-free claim for the original White Lightning. The ingredients listed are salt, sugar, MSG, spices, garlic powder and an anti-caking agent, so it does contain MSG. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eWhat is White Lightning seasoning good on?\u003c\/h3\u003e\n\u003cp\u003eSteak, brisket and burgers, chicken wings and thighs, prawns, salmon and other seafood, plus roast veg, hot chips, popcorn and scrambled eggs. Shake it on like salt before cooking.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Boars Night Out White Lightning in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Boars Night Out White Lightning in the 411g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Boars Night Out White Lightning spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. White Lightning has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. 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Check this page for current stock.\"}}]}\n\u003c\/script\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":44525436567594,"sku":"BNO-WL-411","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-411g-front.png?v=1788899090"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-origin_american_import.png?v=1786357367","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/american-import.oembed?page=5","provider":"THE RUB HUB","version":"1.0","type":"link"}