{"title":"BBQ Mafia","description":"\u003cp\u003e\u003cstrong\u003eYou'll find BBQ Mafia in every serious pitmaster's kit\u003c\/strong\u003e — a Brisbane outfit of working restaurant cooks who took the American low-and-slow scene, ran it through an Aussie filter, and backed it up with a top-ten brisket finish at the American Royal.\u003c\/p\u003e\n\u003cp\u003eMade in Australia and built rub by rub off the competition circuit, the range covers every protein that hits the smoker: \u003ca href=\"\/en-nz\/products\/bbq-mafia-og-steakout-bbq-rub-340g\"\u003eOG Steakout\u003c\/a\u003e for beef, \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-squealer-bbq-rub-275g\"\u003eThe Squealer\u003c\/a\u003e for pork, \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-snitch-bbq-rub-270g\"\u003eThe Snitch\u003c\/a\u003e for chook and \u003ca href=\"\/en-nz\/products\/bbq-mafia-on-the-lamb-bbq-rub-235g\"\u003eOn the Lamb\u003c\/a\u003e for the Sunday roast, with \u003ca href=\"\/en-nz\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eMobster BBQ Sauce\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml\"\u003eThe Capo\u003c\/a\u003e hot sauce and a cult-favourite \u003ca href=\"\/en-nz\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eSmoky Hot Honey\u003c\/a\u003e to finish whatever comes off the grill.\u003c\/p\u003e\n\u003cp\u003eOG Steakout is the one that built the name — the beef rub the crew reaches for on brisket day, laying down a dark, peppery bark that holds a proper smoke ring long before the knife gets near it. The \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eDon Steak Sauce\u003c\/a\u003e and Mobster BBQ Sauce round out the pantry for whoever's on tongs duty that weekend.\u003c\/p\u003e\n\u003cp\u003eThe difference is where the recipes come from: this is still a working crew that competes, so every rub gets proven on a comp table before it ever reaches a shelf — no boardroom, no focus group, just what actually wins on the day.\u003c\/p\u003e\n\u003cp\u003eComp-tested, backyard-approved, and cooked by the same crew that started it back in 2013. Cook Like Family.\u003c\/p\u003e","products":[{"product_id":"bbq-mafia-mademan-grill-ketchup","title":"BBQ MAFIA: Mademan Grill Ketchup - 375ml","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, savoury and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, hot chips, pizza, hot dogs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eKetchup with a record\u003c\/h2\u003e\u003cp\u003eSick of bland, vanilla tomato sauce? Mademan Grill Ketchup is BBQ Mafia’s fix — a richer, grill-built ketchup with real depth and a savoury, tangy edge that makes plain ketchup taste like it’s not even trying.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tomatoey up front, savoury and rich through the middle, finishing with a tangy, grill-smoked depth. All the comfort of ketchup with a proper backbone.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSqueeze it over hot chips straight from the fryer.\u003c\/li\u003e\n\u003cli\u003eBuild it into a burger — on the patty, under the cheese.\u003c\/li\u003e\n\u003cli\u003eUse it as the base for a quick burger or fry sauce.\u003c\/li\u003e\n\u003cli\u003eServe it with hot dogs, sausages and schnitzel.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into a bolognese or a pan sauce for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, rich-red ketchup that squeezes cleanly and clings without running off the plate.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, tomato puree (23%), sugar, honey, glucose syrup, salt, lemon juice concentrate, minced garlic, spices, acidity regulators (260, 262, 330), dehydrated onion, thickener (415), fermented rice, natural colour (160c), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/794_bite-smash-burger.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;\"\u003eOnce a good grill ketchup is on the table, the plain stuff never comes back. Build the perfect burger under it with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e through the mince, then a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e for a deep, savoury-sweet layer.\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: Smash Burger Fry Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo bottles walk into a bowl. One sauce walks out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp Mademan Grill Ketchup; 3 tbsp whole-egg mayo; 1 tbsp finely chopped pickles; 1 tsp pickle brine.\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\u003eStir everything together in a small bowl until smooth.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes so the flavours settle in.\u003c\/li\u003e\n\u003cli\u003eSpread it thick on toasted burger buns, or park the bowl next to a tray of hot chips for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The ketchup brings the depth and sweetness, the pickles bring the snap that cuts through a fatty patty.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is Mademan different from normal ketchup?\u003c\/strong\u003e It’s richer, grill-built and more savoury — more depth and tang than a standard supermarket sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a rich, savoury, tangy ketchup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Burgers, hot chips, hot dogs and anything you’d normally reach for ketchup with.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":40810168778794,"sku":"MADEMAN375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-mademan-grill-ketchup-375ml-front-clean.png?v=1785163436"},{"product_id":"bbq-mafia-on-the-lamb-bbq-rub-235g","title":"BBQ MAFIA: On the Lamb BBQ Rub - 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 — bright, citrusy and herby with gentle smoke\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 235g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb chops, roast lamb, lamb shoulder, backstrap\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that takes lamb on the run\u003c\/h2\u003e\u003cp\u003eAussie lamb deserves its own weapon, and this is it. On the Lamb from BBQ Mafia loads classic roast-lamb flavours with bright citrus, herbs and a whisper of smoke — built to cut through the richness of a fatty chop and make a Sunday shoulder sing.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFresh and citrusy up front, herbaceous and savoury through the middle, finishing with a soft smoky warmth. It lifts lamb rather than burying it — zesty, green and moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub it hard into lamb chops or cutlets and grill hot and fast for a herby, citrus-edged crust.\u003c\/li\u003e\n\u003cli\u003eCoat a lamb shoulder the night before and roast low and slow until it pulls apart.\u003c\/li\u003e\n\u003cli\u003eSeason a backstrap, sear it, and rest it so the citrus and herbs settle in.\u003c\/li\u003e\n\u003cli\u003eScatter over lamb skewers with a squeeze of lemon before they hit the coals.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roast potatoes cooked in the lamb fat.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA green-flecked, medium blend with visible herbs, dry and free-flowing, that clings evenly to an oiled chop without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, sugar, spices, dehydrated vegetables, herbs, flavours (yeast extract), lemon myrtle, anti-caking agent (170), thickener (461). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Label precaution: made on the same equipment as products containing gluten, milk, tree nuts, sesame, peanuts, soy and sulphites. The brand publishes no gluten-free or other dietary claims — 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\/544_pointing-lamb-cutlets.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;\"\u003eLamb’s a rich cargo, so you want brightness to balance it. Rub it in the night before and let the citrus do its work low and slow. Glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e late in the cook, then serve with a proper spoonful of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-mint-jelly\"\u003eTracklements Fresh Mint Jelly\u003c\/a\u003e — the classic lamb finish, done right.\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: Citrus-Herb Cutlets and Lamb-Fat Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe chops get the glory. The potatoes get the fan club.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 2 tbsp On the Lamb BBQ Rub; 1 tbsp olive oil; 600g baby potatoes, halved; 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\u003eOil the cutlets, rub them hard with On the Lamb and leave them 20 minutes on the bench.\u003c\/li\u003e\n\u003cli\u003eParboil the potatoes for 10 minutes, drain, then roast at 200°C for 30 minutes with a dusting of the rub.\u003c\/li\u003e\n\u003cli\u003eGrill the cutlets over high heat for 2–3 minutes a side, tipping any rendered fat over the spuds.\u003c\/li\u003e\n\u003cli\u003eRest the cutlets 5 minutes and finish everything with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs On the Lamb just for lamb?\u003c\/strong\u003e It’s built for lamb first — chops, roasts, shoulder and backstrap — but the citrus-herb profile is great on chicken too.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s bright, herby and lightly smoky, made to lift lamb rather than burn it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 235g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590733866,"sku":"LAMB235","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-on-the-lamb-bbq-rub-235g-front-clean.png?v=1785163460"},{"product_id":"bbq-mafia-the-snitch-bbq-rub-270g","title":"BBQ MAFIA: The Snitch BBQ Rub - 270g","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 warmth, family-friendly\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole chicken, wings, thighs, seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe chicken rub that sings\u003c\/h2\u003e\u003cp\u003eReady for some classic American-style chook? The Snitch from BBQ Mafia takes poultry from plain to properly good — a savoury, lightly spiced rub with just a touch of heat that crisps up beautifully on skin and works a treat on seafood too.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and aromatic up front, a warm mild spice through the middle, finishing clean and moreish. Mild enough for the whole table, with enough backbone to make grilled chicken taste like a takeaway you actually respect.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub it under and over the skin of a whole chicken and roast or spatchcock for crisp, golden results.\u003c\/li\u003e\n\u003cli\u003eToss wings in it before grilling or air-frying, then hit them with sauce at the end.\u003c\/li\u003e\n\u003cli\u003eSeason thighs and marylands generously and cook over indirect heat until the skin bites.\u003c\/li\u003e\n\u003cli\u003eDust it over prawns or a firm white fish just before they hit a hot pan.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it into the flour for your next batch of fried chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, warm-toned medium blend, free-flowing and even, that grips oiled skin and crisps rather than burns.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, sugar, spices, dehydrated vegetables, natural colour (160c), anti-caking agent (551), flavour enhancer (635). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Label precaution: made on the same equipment as products containing gluten, milk, tree nuts, sesame, peanuts, soy and sulphites. The brand publishes no gluten-free or other dietary claims — 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\/836_shhh-snitch-ribs-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;\"\u003eThe Smuggler reckons the secret to great chook is getting the rub under the skin, not just on it — do that and this one crisps up a treat. Cook it alongside \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e for a sticky glaze, then a dab of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e on the side for a sweet-hot kick.\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: Snitch-Dusted Crispy-Skin Barra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNot just a chook rub. The fish didn't see it coming either.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 skin-on barramundi fillets (about 600g); 2 tsp The Snitch BBQ Rub; 1 tbsp oil; 20g butter; 1 lemon, cut in 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\u003ePat the fillets very dry and dust the flesh side with The Snitch.\u003c\/li\u003e\n\u003cli\u003eHeat the oil in a heavy pan until shimmering and lay the fish in skin-side down, pressing gently for the first 30 seconds.\u003c\/li\u003e\n\u003cli\u003eCook 4 minutes until the skin is crisp, flip, add the butter and baste for 1–2 minutes until the flesh flakes.\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 A dry skin and a hot pan crisp the fish while the rub toasts on the flesh side instead of burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is The Snitch?\u003c\/strong\u003e Just mild — a gentle warmth that’s friendly for the whole table, not a chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it only for chicken?\u003c\/strong\u003e Chicken is its home ground, but it’s also excellent on prawns and firm white fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 270g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590799402,"sku":"SNITCH270","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-snitch-bbq-rub-270g-front-clean.png?v=1785163483"},{"product_id":"bbq-mafia-the-squealer-bbq-rub-275g","title":"BBQ MAFIA: The Squealer BBQ Rub - 275g","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, tangy and savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 275g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient and allergen statement to be confirmed from the physical label — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, pork chops, roast pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything pork, sorted\u003c\/h2\u003e\u003cp\u003eThe Squealer is BBQ Mafia’s pork specialist — a sweet-and-tangy rub built to caramelise into sticky, mahogany bark on ribs and belly. If it oinks, this is the jar you reach for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and slightly tangy up front, savoury and rounded through the middle, with a gentle caramelised finish. Balanced for pork’s natural richness — enough sugar to lacquer, enough salt and spice to keep it savoury.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a rack of ribs and smoke low and slow until the rub sets into a sticky, deep bark.\u003c\/li\u003e\n\u003cli\u003eSeason pork belly generously and cook gently so the sugars caramelise without scorching.\u003c\/li\u003e\n\u003cli\u003eRub pork chops and grill over medium heat, keeping the sweeter side away from direct flame.\u003c\/li\u003e\n\u003cli\u003eUse it on a shoulder for pulled pork, then reseason lightly after pulling.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over apple wedges roasting alongside the pork.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA medium blend with visible sugar and spice, slightly coarse, that melts and lacquers as it cooks — go easy over direct high heat so it doesn’t catch.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/578_wink-crackling-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;\"\u003eSweet rubs love a low fire — keep the heat gentle and let this one lacquer up slow so the sugars set instead of scorch. Mop with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e in the back half of the cook, then pile the pork onto a roll with \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e for a deep, savoury-sweet 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: Sweet-Bark Pork Chops with Roast Apple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePork and apple, reunited after a long stretch inside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick-cut pork chops; 2 tbsp The Squealer BBQ Rub; 1 tbsp oil; 2 apples, cut in 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\u003eOil the chops and season both sides with The Squealer; dust the apple wedges too.\u003c\/li\u003e\n\u003cli\u003eRoast the apples on a tray at 200°C for 20 minutes until soft and golden.\u003c\/li\u003e\n\u003cli\u003eGrill the chops over medium heat, away from the hottest flame, 4–5 minutes a side until they hit 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with the apples piled on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat lets the sugar in the rub lacquer the chop without catching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Squealer best on?\u003c\/strong\u003e Pork, top to bottom — ribs, belly, chops and shoulder for pulled pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a sweet, tangy, savoury pork rub built to caramelise, not burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 275g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590930474,"sku":"SQUEALER275","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-squealer-bbq-rub-275g-front-clean.png?v=1785163509"},{"product_id":"bbq-mafia-the-steakout-bbq-rub-240g","title":"BBQ MAFIA: The Steakout BBQ Rub - 240g","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 — dark, rich and smoky, all depth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef short ribs, steak, beef roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDark, rich and properly serious\u003c\/h2\u003e\u003cp\u003eLike it dark? The Steakout from BBQ Mafia chases that deep, smoky, charcoal-edged flavour and builds a near-black, Texas-style bark on big beef. A dark-bark flavour enhancer for cooks who want their brisket looking as serious as it tastes.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and pepper-forward up front, deep and roasted through the middle, finishing dark and smoky. No sweetness to scorch — just rich, brooding beef flavour and a bark you can see.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket the night before, oil or mustard first so it grips, then smoke low and slow to a matte-black bark.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs hard on every side and smoke until the bark sets and the meat gives.\u003c\/li\u003e\n\u003cli\u003eRub thick steaks generously and sear hard for a dark, peppery crust.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts — one to bind, one to build.\u003c\/li\u003e\n\u003cli\u003eRogue move: a pinch into a beef stock or braise for extra smoky depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, dark grind of cracked pepper and savoury salt that cooks down into a matte, almost-black bark — no big sugar crystals, so it holds over direct heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Spices, salt, dehydrated garlic, sugar, flavour enhancer (621), natural colour (153), anti-caking agent (551). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Label precaution: made on the same equipment as products containing gluten, milk, tree nuts, sesame, peanuts, soy and sulphites. The brand publishes no gluten-free or other dietary claims — 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\/597_pointing-sliced-sirloin.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;\"\u003eDark bark is all about pepper and patience — lay it on thick, keep the smoke thin and blue, and don’t rush the wrap. Cook it beside \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e for a smoky mop, then carve with a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e — the sharp, creamy heat that beef begs for.\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: Black-Bark Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark on the outside, wobbly in the middle. Just like the Cap'n.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (plate cut); 1 tbsp yellow mustard; 4 tbsp The Steakout 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\u003eSmear the ribs thinly with mustard and give them a heavy first coat of The Steakout; let it sit 10 minutes, then go a second coat.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours until the bark is near-black and a probe slides in like butter (around 95°C).\u003c\/li\u003e\n\u003cli\u003eRest wrapped in a towel for 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 No big sugar crystals in this rub, so it holds through a long smoke and builds colour without scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is The Steakout different from OG Steakout?\u003c\/strong\u003e Both are beef rubs; The Steakout leans darker, smokier and more pepper-forward for that near-black Texas-style bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No chilli heat — the punch is cracked pepper and smoky depth, not burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 240g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590963242,"sku":"STEAKOUT240","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-steakout-bbq-rub-240g-front-clean.png?v=1785163507"},{"product_id":"bbq-mafia-og-steakout-bbq-rub-340g","title":"BBQ MAFIA: OG Steakout 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 None — big, beefy and savoury, all bark and depth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g \/ 12 oz shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef short ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that built the reputation\u003c\/h2\u003e\u003cp\u003eThis is the one that started it — BBQ Mafia’s award-winning, comp-tested beef rub, now in the Pitmaster Pro Series. The OG Steakout is built for anyone chasing steakhouse depth and a dark, brooding brisket bark at home. Big beef flavour, made to taste even more like itself.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and salt-forward up front, with a heavy hit of coarse cracked pepper through the middle. It finishes dark, roasted and deeply umami — the ‘dark \u0026amp; rich’ profile the label promises, without the sweetness that scorches over a hot fire.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before — a thin swipe of oil or mustard first so it grips — then smoke low and slow for a dark, peppery bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks generously, rest them 30–40 minutes, then sear over a screaming-hot grill for a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard on every side and smoke until the bark sets and the meat pulls clean from the bone.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts — one to bind, one to build — for extra bark on brisket and rib.\u003c\/li\u003e\n\u003cli\u003eRogue move: a heavy pinch stirred through your next batch of burger mince, or into a beef-dripping gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, dark grind — you can see the cracked pepper and savoury salt — that clings to a wet surface and cooks down into a matte, almost-black bark. No big sugar crystals, so it behaves over direct heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, spices, rice flour, dehydrated vegetables, dextrose (maize), sugar, yeast extract, natural colour (153), anti-caking agent (551), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/598_holding-tomahawk-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\u003cp style=\"margin:0;\"\u003eEvery serious beef cook needs this one in the rack. Hit your steak or brisket the night before — a swipe of oil first so it grips — and let that dark, peppery bark build low and slow. Run it alongside \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e for a bittersweet mop, then a smear of \u003ca href=\"\/en-nz\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e to cut the richness. That’s a plate worth smuggling 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: Reverse-Seared Steakhouse Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow approach, fast getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 thick rump steak (about 4cm, 800g); 2 tbsp OG Steakout BBQ Rub; 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\u003eOil the steak, season it generously with OG Steakout and rest it 30–40 minutes.\u003c\/li\u003e\n\u003cli\u003eCook it indirect at 120°C until the centre reads 48°C, about 40–50 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over a screaming-hot grill for 1 minute a side for a dark crust.\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 The slow start cooks it evenly edge to edge, so the sear is just for crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat meats is OG Steakout best on?\u003c\/strong\u003e It’s a dedicated beef rub — brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No real heat — it’s a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e Season generously and go two coats on big cuts like brisket. A thin layer of oil or mustard first helps it grip and build bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e This is the 340g \/ 12 oz shaker.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What meats is OG Steakout best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A dedicated beef rub, brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No real heat. It is a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Season generously and go two coats on big cuts like brisket. A thin layer of oil or mustard first helps it grip and build bark.\"}},{\"@type\":\"Question\",\"name\":\"What size is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This is the 340g 12 oz shaker.\"}}]}\u003c\/script\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590996010,"sku":"OGSTEAKOUT","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-og-steakout-beef-rub-340g-front-clean.png?v=1785163459"},{"product_id":"bbq-mafia-double-butter-bang-bbq-rub-340g","title":"BBQ MAFIA: Double Butter Bang 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 None — buttery, garlicky and savoury, a true all-rounder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g \/ 12 oz shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); contains milk (listed ingredient) — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, beef, roast veg, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe go-on-anything weapon\u003c\/h2\u003e\u003cp\u003eSome rubs are specialists. Double Butter Bang is the opposite — BBQ Mafia’s put-it-on-everything all-rounder from the Pitmaster Pro Series, built around a rich, buttery, garlic-savoury hit that makes chicken, pork, beef and even roast veg taste like you tried harder than you did.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eButtery and moreish up front, garlic and savoury umami through the middle, with a gentle rounded finish. No heat and no sharp edges — just deep, comforting flavour that plays nice with everything on the grill.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust it generously over chicken thighs or marylands before they hit the grill for golden, savoury skin.\u003c\/li\u003e\n\u003cli\u003eSeason a pork roast or chops the night before and let the garlic-butter notes soak in.\u003c\/li\u003e\n\u003cli\u003eToss hot chips or roast potatoes in it straight out of the oven for an instant flavour bomb.\u003c\/li\u003e\n\u003cli\u003eShake it over corn, cauliflower or mushrooms before roasting for a buttery, umami lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through softened butter and melt it over a resting steak.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine-to-medium savoury blend, pale golden and even, that shakes out cleanly and clings to oiled or buttered surfaces without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, dehydrated garlic, salt, spices, flavour enhancer (621), butter flavour (milk), full cream milk powder, yeast extract, premix (vegetable protein extract (maize), herbs, flavours), whey powder (milk), anti-caking agent (551). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains: milk (listed ingredient). The brand publishes no gluten-free or other dietary claims — 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\/821_drool-butter-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;\"\u003eWord from the docks: if you only smuggle one jar home, make it this one. It goes on everything, so keep it by the grill and use a heavy hand. Build the plate out with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e to glaze, and a swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e for a seedy bite that cuts the butter.\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: Bang Butter for Resting Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eKeep a log of this in the freezer. Tell no one.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 100g butter, softened; 2 tsp Double Butter Bang BBQ Rub; 1 tbsp chopped parsley; 1 garlic clove, grated.\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\u003eMash everything together in a bowl until evenly mixed.\u003c\/li\u003e\n\u003cli\u003eRoll it into a log in baking paper and chill for at least 1 hour.\u003c\/li\u003e\n\u003cli\u003eSlice a coin onto each steak as it rests, or melt it over grilled corn cobs.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat can I use Double Butter Bang on?\u003c\/strong\u003e Just about anything savoury — chicken, pork, beef, roast veg, potatoes and chips. It’s the everyday all-rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat at all — it’s a buttery, garlicky, savoury blend built for flavour, not fire.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 340g \/ 12 oz shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591028778,"sku":"BUTTERBANG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-double-butter-bang-bbq-rub-340g-front-clean.png?v=1785163414"},{"product_id":"bbq-mafia-the-oath-chip-seasoning-270g","title":"BBQ MAFIA: The Oath Chip Seasoning - 270g","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 — smoky, savoury and moreish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, wedges, fried chicken, popcorn, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThis stuff should be illegal\u003c\/h2\u003e\u003cp\u003eThe Oath is BBQ Mafia’s smoky take on the great Aussie chicken salt — built for hot chips but far too good to stop there. One shake and plain chips become the reason everyone hovers around the tray.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and salty up front, gently smoky and sweet through the middle, finishing moreish and “just one more chip” addictive. No heat — just that classic chicken-salt hit with a smoky BBQ twist.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShake it over hot chips or wedges straight out of the fryer or oven while they’re still glistening.\u003c\/li\u003e\n\u003cli\u003eToss roast potatoes in it the moment they come out, so it sticks.\u003c\/li\u003e\n\u003cli\u003eDust it over popcorn for movie night.\u003c\/li\u003e\n\u003cli\u003eUse it as the finishing salt on fried chicken or schnitzel.\u003c\/li\u003e\n\u003cli\u003eRogue move: sprinkle it over buttered corn or a tray of roast veg.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, even seasoning salt that clings to anything hot and oily — shakes out cleanly, no clumping, spreads evenly over a whole tray.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, sugar, spices, dehydrated vegetables, anti-caking agent (551), acidity regulator (262), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Label precaution: made on the same equipment as products containing gluten, milk, tree nuts, sesame, peanuts, soy and sulphites. The brand publishes no gluten-free or other dietary claims — 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\/833_cheers-hot-chips.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;\"\u003eThe trick with chip salt is timing — hit the chips the second they’re out, while they’re hot and glossy, so it grabs on. Set out \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e for dunking and a bowl of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e alongside — and hide the tub, or it’ll vanish.\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: Oath-Salted Smashed Potatoes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy edges, fluffy middles, zero leftovers.\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 The Oath Chip Seasoning.\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 for 15 minutes until a knife slides in, then drain and steam-dry 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSquash each one flat on an oiled tray with the bottom of a glass and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until the edges are deep golden.\u003c\/li\u003e\n\u003cli\u003eShake The Oath over them the second they leave the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning while they're hot and oily is what makes it stick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs The Oath just for chips?\u003c\/strong\u003e Chips are its calling, but it’s brilliant on wedges, roast potatoes, popcorn, fried chicken and veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a smoky, savoury chicken-salt-style seasoning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 270g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591061546,"sku":"THEOATH270","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-oath-chip-seasoning-270g-front-clean.png?v=1785163483"},{"product_id":"bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml","title":"BBQ MAFIA: The Fix Bourbon \u0026 Cola BBQ Sauce - 500ml","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, smoky and boozy-sweet\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, wings, pulled pork, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBBQ Mafia’s new favourite\u003c\/h2\u003e\u003cp\u003eThe Fix is engineered with a cola fizz that leaves other sauces flat. A sweet, smoky bourbon-and-cola BBQ sauce built to lacquer ribs and wings in a deep, sticky, caramelised glaze.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and cola-rich up front, bourbon warmth and smoke through the middle, finishing sticky and caramelised. It’s the crowd-pleaser — deep, sweet and glossy without tipping into sickly.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in the last 15–20 minutes for a sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eToss cooked wings in it for a deep, glossy coat.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly or a ham off the hottest heat so the sugars don’t scorch.\u003c\/li\u003e\n\u003cli\u003eSlather it into a pulled-pork roll or a burger.\u003c\/li\u003e\n\u003cli\u003eRogue move: reduce a little in a pan and spoon it over vanilla ice cream on a dare.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, dark sauce that clings and lacquers — pour or brush, and it sets into a sticky sheen as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, water, glucose syrup, tomato paste, thickeners (1422, 415), acidity regulators (260, 330, 262), salt, flavours (bourbon, cola), spices, colour (150c), dehydrated vegetables, preservatives (202, 211). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/852_cheers-cola-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;\"\u003eSweet sauces this good want a late brush and a low fire so the sugars glaze, not burn. Lay the base down with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then cut all that sweetness on the plate 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: Bourbon-Cola Sticky Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFizz, booze and a lot of napkins.\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 removed; 1 tbsp oil; 2 tsp salt and pepper mix; ½ cup The Fix Bourbon \u0026amp; Cola 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\u003eToss the wings in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for about 40 minutes, turning once, until the skin is crisp and they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm The Fix in a small pan, toss the wings through it, then return them to the grill for 5 minutes to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Fix best on?\u003c\/strong\u003e Ribs, wings, pulled pork and pork belly — anything you want sticky and glazed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a sweet, smoky bourbon-and-cola glaze.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e Late — the last 15–20 minutes — so the sugars lacquer instead of burning.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591651370,"sku":"THEFIX","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml-front-clean.png?v=1785163482"},{"product_id":"bbq-mafia-the-capo-vinegar-hot-sauce-375ml","title":"BBQ MAFIA: The Capo Vinegar Hot Sauce - 375ml","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 Hot — a sharp vinegar-and-chilli bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, fried chicken, ribs, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLike it hot?\u003c\/h2\u003e\u003cp\u003eThe Capo Vinegar Hot Sauce from the award-winning BBQ Mafia team brings another level of taste, flavour and heat — a sharp, thin, vinegar-forward hot sauce that wakes up wings, chicken and anything that needs a kick.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSharp and tangy up front, a clean chilli heat through the middle, finishing bright and vinegary. It’s built to season and cut, not to smother — the splash that makes fried chicken sing.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSplash it over crispy wings or fried chicken straight off the heat.\u003c\/li\u003e\n\u003cli\u003eShake it into a wing sauce with a little melted butter.\u003c\/li\u003e\n\u003cli\u003eUse it as a table sauce for tacos, eggs and grilled meats.\u003c\/li\u003e\n\u003cli\u003eAdd a few dashes to a marinade or a bloody mary.\u003c\/li\u003e\n\u003cli\u003eRogue move: a splash into a pot of greens or a pan of beans.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thin, bright-red, vinegar-forward hot sauce that shakes out in a fine splash — pourable and sharp, made to season rather than coat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, sugar, tomato paste, spices, chilli sauce 5% (distilled vinegar, red pepper, salt), maize maltodextrin, acidity regulators (260, 262), thickeners (1422, 415), salt, preservatives (211, 202). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/856_jawdrop-vinegar-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\u003cp style=\"margin:0;\"\u003eA vinegar hot sauce is a seasoning — splash it on at the end so the heat leads and the crunch stays. Build the base with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then cool the whole plate down with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the side.\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: Capo Hot-Butter Chicken Tenders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe boss sauce, with a butter alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g chicken tenderloins; 1 tbsp oil and a pinch of salt; 30g butter, melted; 3 tbsp The Capo Vinegar Hot 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\u003eOil and salt the tenders and grill over medium-high heat for 3–4 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eWhisk the melted butter with The Capo.\u003c\/li\u003e\n\u003cli\u003eToss the hot tenders through the sauce and serve with celery sticks and something cool for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter rounds off the vinegar so the sauce clings instead of running off.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is The Capo?\u003c\/strong\u003e It’s a proper hot sauce — a sharp vinegar-and-chilli bite, though it seasons more than it smothers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Wings, fried chicken, ribs, tacos and eggs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e As a finishing splash, or shaken into a butter-based wing sauce.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591684138,"sku":"CAPO375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml-front-clean.png?v=1785163461"},{"product_id":"bbq-mafia-big-paulie-alabama-white-sauce-375ml","title":"BBQ MAFIA: Big Paulie Alabama White Sauce - 375ml","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 — creamy, tangy and peppery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e The manufacturer's allergen listing flags milk. Full ingredient statement to be confirmed from the physical label — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Smoked chicken, pulled pork, slaw, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe tangy white one they’ll ask about\u003c\/h2\u003e\u003cp\u003eBring a bit of classic American-style barbecue home. Big Paulie is BBQ Mafia’s take on Alabama White Sauce — a lighter, creamy, tangy, pepper-forward sauce that cuts through smoke and fat where a heavy red sauce would only pile on.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCreamy and cool up front, sharp with vinegar and black pepper through the middle, finishing tangy and moreish. It’s the balance to rich smoked meat — bright, peppery and just a little sneaky.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle it over smoked or grilled chicken straight off the heat.\u003c\/li\u003e\n\u003cli\u003eDress a slaw with it instead of mayo for a peppery, tangy lift.\u003c\/li\u003e\n\u003cli\u003eSpoon it into an open pulled-pork roll, over the pork, before the lid goes on.\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for wings and tenders.\u003c\/li\u003e\n\u003cli\u003eRogue move: thin it a touch and use it as a salad or potato dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA creamy, pourable, pale sauce flecked with cracked pepper — pourable straight from the bottle, no need to thin.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/853_thumbsup-white-sauce-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;\"\u003eWhite sauce is the smuggler’s secret for cutting through rich, smoky chook — keep it cool and use it as a finisher, not a cooking sauce. Season the bird first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e, then set out a little \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e for anyone chasing a sweet-hot edge.\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 Marylands, Alabama-Style\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA dunk in the white stuff. Very respectable.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 chicken marylands; 1 tbsp oil; 2 tsp salt and cracked pepper; ½ cup Big Paulie Alabama White 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\u003eOil and season the marylands.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for 1½–2 hours until the thigh reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eDip each piece in Big Paulie straight off the smoker, or spoon it over, and serve with extra on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cool, tangy sauce cuts through smoke and rendered fat the way a red sauce can't.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat is Alabama White Sauce?\u003c\/strong\u003e A creamy, tangy, pepper-forward barbecue sauce — lighter than a red sauce and brilliant on smoked chicken and pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s tangy and peppery, not spicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e As a finisher: drizzle over cooked chicken, dress slaw, or dip wings. It’s not a cooking sauce.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591716906,"sku":"PAULIE375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-big-paulie-alabama-white-sauce-375ml-front-clean.png?v=1785163413"},{"product_id":"bbq-mafia-smoky-hot-honey-500ml","title":"BBQ MAFIA: Smoky Hot Honey - 500ml","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 — sweet first, gentle chilli warmth after\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pork belly, pizza, fried chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe drizzle that does it all\u003c\/h2\u003e\u003cp\u003eNeed a drizzle on your wings or a hot glaze for perfectly cooked pork belly bites? BBQ Mafia’s Smoky Hot Honey is the sweet-heat finisher that goes on everything — golden, glossy, and just spicy enough to keep you coming back.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet honey up front, a smoky note through the middle, finishing with a gentle building chilli warmth. Sweet-hot and glossy — the finisher that makes people ask what’s on it.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle it over crispy wings or fried chicken right before serving.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly bites late in the cook for a sticky, sweet-hot finish.\u003c\/li\u003e\n\u003cli\u003eZig-zag it over a hot pizza — especially pepperoni.\u003c\/li\u003e\n\u003cli\u003eDrizzle over fried halloumi, roast carrots or a cheese board.\u003c\/li\u003e\n\u003cli\u003eRogue move: a little over vanilla ice cream or through a whisky sour.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, golden, pourable honey with visible chilli — drizzles in a clean ribbon and sets to a light, sticky sheen.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Honey (97%), spices, flavours (smoke). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/827_grin-hot-honey-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;\"\u003eHot honey is a finisher — the last drizzle right before it hits the table, so the shine and the heat stay sharp. Build the base with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e, then a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e on the board for the heat-seekers.\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 Honey Pepperoni Pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePizza night, quietly upgraded.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 large pizza base; ½ cup passata; 150g grated mozzarella; 80g sliced pepperoni; 2 tbsp Smoky Hot 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\u003eSpread the passata over the base, scatter the cheese and lay on the pepperoni.\u003c\/li\u003e\n\u003cli\u003eBake at 250°C for 10–12 minutes until the base is crisp and the pepperoni cups.\u003c\/li\u003e\n\u003cli\u003eZig-zag the hot honey over the top straight out of the oven and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Smoky Hot Honey?\u003c\/strong\u003e Sweet first, then a gentle-to-medium chilli warmth that builds — more moreish than fiery.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Wings, pork belly, pizza, fried chicken and even ice cream.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e As a finisher — drizzle it on right before serving.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591749674,"sku":"HOTHONEY","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-smoky-hot-honey-500ml-front-clean.png?v=1785163460"},{"product_id":"bbq-mafia-mobster-bbq-sauce-375ml","title":"BBQ MAFIA: Mobster BBQ Sauce - 375ml","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 — smoky, sweet and savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e The manufacturer's allergen listing flags sulphites. Full ingredient statement to be confirmed from the physical label — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, burgers, pizza, everything\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eYour go-with-everything sauce\u003c\/h2\u003e\u003cp\u003eMobster is the bottle that earns a permanent spot in the fridge door. BBQ Mafia’s all-purpose BBQ sauce is smoky, sweet and savoury in the right measure — the one you reach for without thinking, on just about anything.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tomatoey up front, smoky and savoury through the middle, finishing balanced and moreish. Not too sweet, not too sharp — the reliable everyday BBQ sauce.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush it onto ribs or chicken in the last 15–20 minutes so it sticks without burning.\u003c\/li\u003e\n\u003cli\u003eWarm it first, then glaze grilled meats off the hottest heat.\u003c\/li\u003e\n\u003cli\u003eSlather it on a burger or a pulled-pork roll.\u003c\/li\u003e\n\u003cli\u003eServe it as a dipping sauce for chips, wings and sausages.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as the base of a quick marinade with a splash of oil and vinegar.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA smooth, glossy, medium-thick BBQ sauce that pours and brushes cleanly and clings to meat without sliding off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/854_pointing-pulled-pork-slider.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;\"\u003eGolden rule with any BBQ sauce: brush it on late so the sugars glaze instead of scorch. Build the cook underneath it with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e on the plate for a deep, savoury-sweet 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: Sticky Mobster Snags and Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe family business: snags.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick beef sausages; 2 onions, sliced; 1 tbsp oil; ½ cup Mobster 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\u003eGrill the snags over medium heat, turning often, for 12–15 minutes until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eCook the onions in the oil on the hot plate for 10 minutes until soft and golden.\u003c\/li\u003e\n\u003cli\u003eBrush the snags with Mobster in the last 3 minutes and stir a splash through the onions.\u003c\/li\u003e\n\u003cli\u003eServe in bread with the onions on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s Mobster best on?\u003c\/strong\u003e Just about anything — ribs, chicken, burgers, pulled pork and as a dip. It’s the everyday all-rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — smoky, sweet and savoury, not spicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e Late in the cook — the last 15–20 minutes — so it glazes without burning.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591782442,"sku":"MOBSTER375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-mobster-bbq-sauce-375ml-front-clean.png?v=1785163437"},{"product_id":"bbq-mafia-the-don-steak-sauce-375ml","title":"BBQ MAFIA: The Don Steak Sauce - 375ml","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 — smoky, savoury and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, grilled beef, burgers, breakfast\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sauce that respects a good steak\u003c\/h2\u003e\u003cp\u003eThe Don is BBQ Mafia’s award-winning steak sauce — a smoky, cumin-laced profile with pickle and Worcestershire depth that brings out the best in beef without ever bossing it around.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eTangy and savoury up front, warm with cumin and smoke through the middle, finishing with a Worcestershire-and-pickle richness. Built for beef — sharp enough to cut the fat, deep enough to earn its place.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon it over a sliced grilled steak just before serving.\u003c\/li\u003e\n\u003cli\u003eServe it alongside a roast beef or a steak sandwich.\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for chips and grilled beef skewers.\u003c\/li\u003e\n\u003cli\u003eAdd a splash to a burger for a savoury, tangy hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful in a beef pie or over a breakfast steak and eggs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, dark, pourable sauce with a savoury tang — pours cleanly and coats a slice of steak without swamping it.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, sugar, honey, thickeners (1422, 415), lemon juice concentrate, salt, spices, colours (150c, 160c), dehydrated vegetables, acidity regulators (262, 330, 260), flavours, preservatives (202, 211), spice extracts. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/795_point-steak-sauce.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;\"\u003eA good steak sauce is a finisher, not a disguise — spoon it over the slice once it’s rested, never before it’s cooked. Season the steak first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then keep a little \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e nearby for the sharp, creamy heat beef loves.\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: The Don's Steak Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAn offer your lunch can't refuse.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillet steaks (about 250g each); Salt and pepper; 1 Turkish loaf, split and toasted; 1 handful rocket; 3 tbsp The Don Steak 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 steaks and sear over high heat for 2–3 minutes a side for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003ePile rocket and steak onto the toasted bread and spoon The Don over the meat before the lid goes on.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Don best on?\u003c\/strong\u003e Beef — steak, roast beef, steak sandwiches and burgers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s smoky, savoury and tangy, not spicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e As a finisher — spoon it over cooked, rested steak just before serving.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592273962,"sku":"THEDON375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-don-steak-sauce-375ml-front-clean.png?v=1785163482"},{"product_id":"bbq-mafia-wagyu-tallow-gravy-mix-170g","title":"BBQ MAFIA: Wagyu Tallow Gravy Mix - 170g","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, meaty and savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); contains milk (listed ingredient) — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast dinners, chips, sausages, pulled pork, schnitzel\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGive bland packet gravy the flick\u003c\/h2\u003e\u003cp\u003eDeveloped at BBQ Mafia’s Brisbane restaurant, Wagyu Tallow Gravy Mix is a meaty, umami-rich gravy that makes the instant stuff taste like dishwater. Real depth, restaurant flavour, from a shake and a stir.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeeply savoury and beefy up front, rich wagyu-tallow body through the middle, finishing glossy and moreish. The gravy that has people going back for seconds just for the sauce.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWhisk into hot water or stock for a rich, glossy gravy in minutes.\u003c\/li\u003e\n\u003cli\u003ePour it over a roast dinner — beef, chicken or lamb — and crispy potatoes.\u003c\/li\u003e\n\u003cli\u003eSmother hot chips for a proper loaded-chips or poutine base.\u003c\/li\u003e\n\u003cli\u003eSpoon it over bangers and mash or a schnitzel.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a little through pulled pork or a pie filling for extra richness.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, savoury gravy powder that whisks smooth without lumps and thickens into a glossy, rich gravy as it heats.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Thickeners (1422, 415), salt, maize, maltodextrin, dehydrated vegetables, full cream milk powder, sugar, tapioca starch, premix (yeast extract, flavour), spices, hydrolysed maize protein, colour (150c), anti-caking agent (551), flavour enhancers (621, 635), acidity regulator (262), natural flavouring preparation (vegetable oil, natural flavouring substances (tallow), flavours, herb extracts, spice extracts). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains: milk (listed ingredient). The brand publishes no gluten-free or other dietary claims — 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\/796_pour-gravy-roast-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;\"\u003eGood gravy hides a multitude of sins — whisk it smooth, keep it glossy, and pour it over everything. Season the roast first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then serve a little \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the side for the classic roast-beef combo.\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: Pub-Style Gravy Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChips, smothered. As nature intended.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg frozen thick-cut chips; Wagyu Tallow Gravy Mix, enough for 300ml (see pack); 300ml boiling water; 100g grated tasty cheese.\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\u003eBake the chips as per the packet until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eWhisk the gravy mix into the boiling water and simmer for 1–2 minutes until glossy.\u003c\/li\u003e\n\u003cli\u003ePile the chips into a bowl, scatter the cheese and pour the hot gravy over so the cheese melts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I make it?\u003c\/strong\u003e Whisk the mix into hot water or stock and heat until it thickens into a glossy gravy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Roast dinners, chips, sausages and mash, schnitzel and pulled pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a rich, meaty, savoury gravy.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592306730,"sku":"WAGYU170","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-wagyu-tallow-gravy-mix-170g-front-clean.png?v=1785163508"},{"product_id":"bbq-mafia-birria-taco-broth-base-260ml","title":"BBQ MAFIA: Birria Taco Broth Base - 260ml","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 — warm, savoury and spiced, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260ml — makes one big batch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef birria, quesabirria tacos, consomme, slow-cooked beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe best birria broth on earth\u003c\/h2\u003e\u003cp\u003eBBQ Mafia’s Birria Taco Broth Base is your shortcut to restaurant-style birria at home. Mix it with beef and slow-cook to a rich, deep-red consomme with tender shredded meat — the base for dip-and-crisp quesabirria tacos that taste like you spent all day on them.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeep, savoury and beefy up front, warm dried-chilli and spice through the middle, finishing rich and moreish. All the complexity of a long-simmered birria, from one bottle.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMix with beef (chuck or shin) and water, then slow-cook until the meat shreds and the broth turns deep red.\u003c\/li\u003e\n\u003cli\u003eShred the beef, dip tortillas in the fatty consomme and crisp them on a hot pan for quesabirria.\u003c\/li\u003e\n\u003cli\u003eServe a bowl of consomme on the side for dipping.\u003c\/li\u003e\n\u003cli\u003eSpoon the broth over rice or noodles for a quick, rich bowl.\u003c\/li\u003e\n\u003cli\u003eRogue move: use the leftover consomme as the base of a killer beef ramen.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA concentrated, deep-red liquid base — pour, mix with beef and water, and let time do the rest.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, salt, spices, tomato paste, dehydrated vegetables, sugar, minced garlic, honey, thickeners (1422, 415), acidity regulators (260, 330), preservatives (202, 211), flavours, herb extracts. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/599_dipping-birria-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\u003cp style=\"margin:0;\"\u003eBirria’s all about patience — low, slow, and don’t rush the shred. Save that fatty consomme for dipping, that’s the whole trick. Season the beef first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e, then put a bowl of \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements Mango \u0026amp; Chilli Chutney\u003c\/a\u003e on the table for a sweet-spicy hit alongside the tacos.\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: Dip-and-Crisp Quesabirria\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe broth is the treasure. Don't tip it out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg beef chuck, cut into 5cm chunks; 1 bottle Birria Taco Broth Base; Water as directed on the bottle; 12 small corn tortillas; 200g grated cheese.\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\u003eCombine the beef, broth base and water in a covered pot and cook at 160°C in the oven for 3–3½ hours until the beef shreds.\u003c\/li\u003e\n\u003cli\u003eShred the beef and skim some of the red fat from the top of the broth.\u003c\/li\u003e\n\u003cli\u003eDip each tortilla in the fat, lay it in a hot pan, add cheese and beef, fold and crisp 2 minutes a side.\u003c\/li\u003e\n\u003cli\u003eServe with a cup of hot consomme for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat do I need to add?\u003c\/strong\u003e Beef (chuck or shin) and water — the base does the flavour, you just slow-cook it down.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — warm and spiced, more savoury depth than chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is quesabirria?\u003c\/strong\u003e Tacos dipped in the fatty birria consomme, filled with the shredded beef and cheese, then crisped on a hot pan.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592372266,"sku":"BIRRIABROTH","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-birria-taco-broth-base-260ml-front-clean.png?v=1785163414"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/bbq-mafia-brand-logo.png?v=1784825787","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/bbq-mafia.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}