{"title":"Best Sellers","description":"\u003cp\u003eThese are The Rub Hub best sellers — the rubs, sauces and seasonings Australia reaches for first, ranked by real sales, not curated by us. From \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken's charcoal chook seasoning\u003c\/a\u003e to \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel's cult crispy chilli oil\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-red\"\u003eHardcore Carnivore's competition-grade rubs\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-garlic\"\u003eRum and Que's award-winning sauces\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/stef-the-maori-ultimate-rub-collection-4-pack-seasoning-rub\"\u003eStef the Maori's four-rub bundle\u003c\/a\u003e, this is the line-up cooks keep coming back for.\u003c\/p\u003e\u003cp\u003eIt's a living leaderboard, not a fixed list — as tastes shift week to week, so does what's below.\u003c\/p\u003e\u003cp\u003eWatch the movers: \u003ca href=\"\/en-nz\/collections\/hardcore-carnivore\"\u003eHardcore Carnivore\u003c\/a\u003e has five products on the board, \u003ca href=\"\/en-nz\/products\/smokes-seasoning-brisket-black-bbq-rub-270g\"\u003eSmokes Seasoning's Brisket Black BBQ Rub\u003c\/a\u003e sits alongside its Cherry Chipotle and Pork Poultry rubs, and \u003ca href=\"\/en-nz\/products\/uncle-mungos-covid-19\"\u003eUncle Mungos' Covid-19\u003c\/a\u003e superhot sauce has made the list too — none curated, just what the sales data shows.\u003c\/p\u003e","products":[{"product_id":"blend-blazed-smoked-chilli-honey","title":"BLEND SMOKED HONEY: BLAZED Smoked Chilli Honey – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium–hot — sweet first, then a real smoked-chilli build\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Carina Heights, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients, no added MSG, vegetarian (contains honey) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, pizza, pork crackling, soft cheese\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHot honey with a smoky dark streak\u003c\/h2\u003e\u003cp\u003eBlend Blazed is the original smoked honey's wilder cousin — a heatseeker built with hand-smoked, locally grown ‘Super Hots’. It's still that gorgeous raw Aussie honey, but there's a slow-burning smoked-chilli voodoo underneath. Sweet, dark and dangerous.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness opens the door, then a rolling wave of smoked-chilli heat builds through the middle, finishing on lingering hickory smoke. It's not a novelty burn — it's layered, warming and genuinely moreish.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over hot, crunchy fried chicken — the hot-honey classic.\u003c\/li\u003e\n\u003cli\u003eFinish a pizza straight out of the oven for sweet-heat in every bite.\u003c\/li\u003e\n\u003cli\u003ePour over pork crackling or belly for a sticky, spicy glaze.\u003c\/li\u003e\n\u003cli\u003eSpoon over soft brie or a baked camembert.\u003c\/li\u003e\n\u003cli\u003eRogue move: a thin drizzle over dark chocolate mud cake — trust the Smuggler.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dark amber honey flecked with smoked chilli, pouring in a slow, glossy ribbon. The heat sits in the honey, so it builds as you eat rather than slapping you at the front.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild Australian honey, natural cold smoke, toasted spices, hickory smoke extract, hand-smoked chillies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients and no added MSG; vegetarian (contains honey). These are genuine super-hot chillies, so start light. Made with raw honey — not for infants under 12 months. 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\/smuggler-fan-spicy.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons hot honey earns its keep on fried chicken. Dust the bird with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e before it hits the oil, drizzle this Blazed over while it's still spitting hot, and keep a little \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e on the side for dipping. Sweet, smoky, and just enough burn to keep you honest.\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\u003eSweet heat, straight out of the oven.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pizza base; ⅓ cup tomato passata; 1 cup grated mozzarella; 80g pepperoni; 1–2 tbsp Blazed Smoked Chilli 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 and top with mozzarella and pepperoni.\u003c\/li\u003e\n\u003cli\u003eBake at 250°C (or in a pizza oven) for 8–10 minutes until bubbling and the edges curl.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the hot honey the second it comes out.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The pepperoni fat and the honey's smoked chilli meet on the hot pizza and turn into a glaze.\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 Blend Blazed?\u003c\/strong\u003e\u003cbr\u003eIt's a proper sweet-heat. Raw honey lands first, then a rolling warmth builds from hand-smoked, locally grown super-hot chillies. Start with a light drizzle and go from there.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eFried chicken, hot-honey pizza, pork crackling and soft cheese — anywhere sweet-and-spicy earns its place. It's a killer drizzle over wings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free or does it contain MSG?\u003c\/strong\u003e\u003cbr\u003eNo gluten ingredients and no added MSG, but it isn't certified — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Blend Blazed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a proper sweet-heat. Raw honey lands first, then a rolling warmth builds from hand-smoked, locally grown super-hot chillies. Start with a light drizzle and go from there.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fried chicken, hot-honey pizza, pork crackling and soft cheese — anywhere sweet-and-spicy earns its place. It's a killer drizzle over wings.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free or does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten ingredients and no added MSG, but it isn't certified — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558071338,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blend-smoked-honey-blazed-smoked-chilli-honey-250g-front_44b8c32f-76f7-4b9c-a980-68001d845130.png?v=1785278515"},{"product_id":"blend-chilli-oil-crunch","title":"BLEND SMOKED HONEY: BLING Chilli Oil Crunch – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, crunchy and umami, not a burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Brisbane, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No animal products listed (suits vegan); contains sesame; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried eggs, ramen, dumplings, smashed avo\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe crunchy chilli oil you'll put on everything\u003c\/h2\u003e\u003cp\u003eBling is Blend's top-shelf chilli oil crunch — sweet, crunchy, deeply umami and, crucially, not too spicy. It's the jar that starts on your noodles and somehow ends up on your eggs, your pizza and your leftovers. Small-batch, handmade, properly addictive.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eToasted sesame and a gentle sweetness hit first, then a savoury, moreish umami depth, a soft chilli warmth and a bright black-vinegar tang on the finish. All the flavour of a big chilli crunch without blowing your head off.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon over fried eggs or a soft-boiled egg on toast.\u003c\/li\u003e\n\u003cli\u003eSwirl through ramen, dan dan noodles or two-minute noodles.\u003c\/li\u003e\n\u003cli\u003eDunk dumplings and gyoza straight into it.\u003c\/li\u003e\n\u003cli\u003eLoad onto smashed avo, pizza or fried rice.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo for an instant spicy-crunch dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA glossy red oil sitting over a crunchy raft of chilli, sesame and crisp shallots. Give it a stir, spoon up plenty of the crunch, and let the oil carry the heat — which stays firmly in mild territory.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian canola oil, chilli powder, dried shallots, sesame seeds, raw sugar, toasted spices, black vinegar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No animal products are listed, so it suits a plant-based diet; contains sesame. The black vinegar can vary between batches, so if you're strictly gluten free, 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\/smuggler-forkful.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003e'It's just chilli oil,' they said — then put it on everything in the fridge. Season chicken or veg skewers with \u003ca href=\"\/en-nz\/products\/smoky-pastures-risk-it-seasoning-rub\"\u003eSmoky Pastures Risk It Rub\u003c\/a\u003e, glaze the stir-fry with a little \u003ca href=\"\/en-nz\/products\/uncle-mungos-sweet-sour\"\u003eUncle Mungos Sweet n Sour\u003c\/a\u003e, then spoon this crunch over the top right at the end — off the heat, because a hot pan kills the crunch. Fried eggs next morning, sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bling Smashed Cucumber Noodles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCold noodles, loud crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g dried wheat noodles; 2 Lebanese cucumbers, smashed and chopped; 1 tbsp soy sauce; 1 tsp black or rice vinegar; 2 tbsp Bling Chilli Oil Crunch.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the noodles per the packet, then rinse under cold water and drain well.\u003c\/li\u003e\n\u003cli\u003eToss the cucumbers with the soy and vinegar and let sit 5 minutes.\u003c\/li\u003e\n\u003cli\u003eCombine with the noodles and spoon the chilli crunch over the top just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the crunch last, off any heat, keeps the shallots and sesame crisp.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Bling Chilli Oil Crunch very spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a mild, sweet-and-crunchy umami chilli oil. Big on flavour and texture, gentle on heat, so the whole table can pile it on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do you put chilli oil crunch on?\u003c\/strong\u003e\u003cbr\u003eFried eggs, ramen and noodles, dumplings, smashed avo, pizza and fried rice. Spoon it on at the very end so it stays crunchy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it vegan or gluten free?\u003c\/strong\u003e\u003cbr\u003eNo animal products are listed, so it suits a plant-based diet. It does contain sesame and the black vinegar can vary, so always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Bling Chilli Oil Crunch very spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a mild, sweet-and-crunchy umami chilli oil. Big on flavour and texture, gentle on heat, so the whole table can pile it on.\"}}, {\"@type\": \"Question\", \"name\": \"What do you put chilli oil crunch on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fried eggs, ramen and noodles, dumplings, smashed avo, pizza and fried rice. Spoon it on at the very end so it stays crunchy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan or gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No animal products are listed, so it suits a plant-based diet. It does contain sesame and the black vinegar can vary, so always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558104106,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blend-smoked-honey-bling-chilli-oil-crunch-250g-front.png?v=1785278517"},{"product_id":"smoke-on-wheels-bootleg-bbq-sauce","title":"SMOKE ON WHEELS: Bootleg Bourbon Infused BBQ Sauce – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a warm bourbon finish with a noticeable bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGlaze it like you mean it\u003c\/h2\u003e\n\u003cp\u003eA rich, Kansas City-style barbecue sauce with a genuine hit of bourbon, built by pitmaster Andy Groneman off the back of 30+ years and 25+ Grand Championships on the American BBQ circuit. It's the sauce Rub Hub customers keep coming back to restock — delicious straight out of the bottle, better slathered on meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and tomato sweetness up front, a slow build of bourbon and Worcestershire depth through the middle, finishing with a noticeable, lingering bite from chilli and black pepper that keeps it from tasting like a generic sweet red sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it on thin in the last 15–20 minutes of the cook so the bourbon sugars set into a sticky, glossy bark instead of burning.\u003c\/li\u003e\n\u003cli\u003eWarm the bottle slightly before saucing — it spreads easier and clings better to ribs and chicken skin.\u003c\/li\u003e\n\u003cli\u003eStir a splash through pulled pork or burnt ends for an instant finishing sauce.\u003c\/li\u003e\n\u003cli\u003eKeep a bowl on the table — it's a genuinely good dipping sauce for chips too, not just a rib glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, glossy, deep mahogany-red — pours slow and clings to a brush or a rack of ribs rather than running straight off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato paste, brown sugar, Soy Sauce (water, soybeans, salt, alcohol (to preserve freshness), water, high fructose corn syrup, caramel colour, phosphoric acid, natural and artificial flavours, sodium benzoate (preservative), caffeine), apple cider vinegar, salt, Worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour, sulfiting agent), spices (including celery seed, mustard, chili peppers), dehydrated garlic, apple juice concentrate, dehydrated onion, potassium sorbate and sodium benzoate (added as preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/284_delight-bbq-sauce-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a bottle that pulls double duty. Rub the brisket first with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-steak-master-seasoning-391g\"\u003eHardcore Carnivore's Steak Master Seasoning\u003c\/a\u003e, then brush this on thin in the last twenty minutes so the bourbon sugars glaze instead of burn — proper KC-style, sticky bark and all. Finish the sliced ends with \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements' Sticky Fig Relish\u003c\/a\u003e, and don't declare what's left of it at customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bootleg Bourbon Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy with a Kansas City accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point, fat trimmed to 5mm; 4 tbsp your favourite beef rub; ¾ cup Bootleg Bourbon BBQ Sauce; 3 tbsp brown sugar; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 125°C until it reaches about 85°C and the bark is dark, around 6 hours.\u003c\/li\u003e\n\u003cli\u003eCube into 3cm pieces and tip into a foil tray with the sauce, sugar and butter, tossing to coat.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 60–90 minutes until the cubes are sticky and probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then serve with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing the cubes late lets the bourbon sugars set into a glaze instead of burning over the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Bootleg Bourbon BBQ Sauce gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — it's a sweet, bourbon-forward sauce with a noticeable finishing bite, not a chilli-forward hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork and chicken — brush it on late so the sugars glaze instead of burning.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665352234,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/Smoke-On-Wheels-Bootleg-Sauce-Base__73066.jpg?v=1661958097"},{"product_id":"drunken-sailor-smokey-tomato-relish","title":"DRUNKEN SAILOR: Smokey Tomato Relish – 260g","description":"\u003ch2\u003ePairs with just about anything. Put it on your Bacon and Egg roll to take it next level.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Tomato 59%, Onion, Sugar, Vinegar, Molasses, Modified Tapioca Starch (1442), Mustard Seeds, Spices, Salt, Natural Smoke Flavour 1%. \u003cem\u003eRecipe updated by the maker — older jars may differ (the earlier recipe listed malt vinegar, which contains barley); check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e The current recipe lists mustard seeds and no malt vinegar; older jars listed malt vinegar (barley) — check the physical label.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003cspan\u003e Refrigerate after opening\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/258_joyful-flipping-bacon.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTomato, onion and a gentle smokiness. It's the one Drunken Sailor reckon belongs on a bacon and egg roll, and they're spot on. Crisp the bacon, dust it with \u003ca href=\"\/en-nz\/products\/misty-gully-bacon-salt\"\u003eMisty Gully Bacon Salt\u003c\/a\u003e if you're feeling greedy, scramble the eggs with \u003ca href=\"\/en-nz\/products\/spicetub-chilli-scrambled-egg-mix-all-natural-chilli-egg-seasoning-40g\"\u003eSpicetub Chilli Scrambled Egg Mix\u003c\/a\u003e and stack it all in a soft roll with a thick spoon of relish. Cure for any morning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smokey Bacon and Egg Roll\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brekkie that sails in sideways.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 rashers bacon; 2 eggs; 2 soft bread rolls; 2 tbsp Smokey Tomato Relish; 2 slices cheddar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the bacon over medium heat for 4–5 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eFry the eggs in the bacon fat until the whites are set and the yolks are done the way you like.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls, add cheese, bacon and egg, then spoon the relish on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The smoky relish echoes the bacon and cuts through the egg yolk.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994508842,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorSmokeyTomato1.jpg?v=1687687447"},{"product_id":"butchers-axe-bullseye-beef-rub","title":"BUTCHERS AXE: Bullseye Beef Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark \u0026amp; bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eBullseye is the everyday beef rub the Butchers Axe crew built to do one thing perfectly — turn honest beef into a dark, crusted, mouth-watering hunk of glory. No gimmicks, no chilli, just a savoury salt-and-spice hit that builds proper bark on brisket and a caramelised sear on steak. If beef's on the menu, Bullseye's the answer.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens clean and salty with a savoury punch of dehydrated onion and garlic. The middle brings a rounded sweetness from sugar and brown sugar, then it finishes deep and umami-rich — that bark-and-bite savouriness that makes you go back for another slice before you've swallowed the first.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, peppery bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks and sear hard in a screaming pan or over coals.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and cook till the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eDust burger patties just before they hit the grill for an instant savoury crust.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan-brown blend with visible flecks of dried veg and coarse spice. Medium grind, it grabs onto beef fat and blooms into a serious bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts, tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\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\/537_wink-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: slather it thin, two coats, and let the brisket ride low till the bark sets black. Mop it late with a beefy sauce like \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the board for the sliced ends. The rest of the \u003ca href=\"\/en-nz\/collections\/butchers-axe\"\u003eButchers Axe stash\u003c\/a\u003e is yours for the smuggling.\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: Bullseye Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree bones, one target, no survivors.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg beef short ribs (3-bone plate); 3 tbsp Bullseye Beef Rub; 1 tbsp yellow mustard as a binder.\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, coat evenly with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours until the bark is dark and a probe slides in like butter, around 95°C internal.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Short ribs carry loads of fat and collagen, so they need that long ride to go tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424271914,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ButchersAxe-bullseye-transparent-hero.png?v=1783276401"},{"product_id":"butchers-axe-big-bark-rub","title":"BUTCHERS AXE: Big Bark Rub – 190g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark and colour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, steak \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBark as black as the judges like it\u003c\/h2\u003e\u003cp\u003eBig Bark is the competition-bred beef rub that gets its jet-black colour from activated charcoal — the same trick that's pulled trophies and the elusive perfect score for the Butchers Axe crew. It's a balanced, savoury blend built to lay down a deep, dark crust on big beef. When you want the cook to look as serious as it tastes, this is the jar.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt and savoury spice lead, backed by a rounded sweetness from sugar and brown sugar. The activated charcoal is all colour and no bitterness, so the finish stays clean, beefy and umami-rich — pure bark, no chilli.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket in a heavy, even layer and smoke low and slow for a black, glossy bark.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard and cook until the meat pulls back from the bone.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks and sear over coals for a dark, dramatic crust.\u003c\/li\u003e\n\u003cli\u003eDust burger patties for instant colour and a savoury edge off the flat-top.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA striking near-black blend with a medium grind and visible flecks of dried veg. It grips onto beef fat and blooms into a deep, matte-black bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Activated Charcoal, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — 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\/065_smoke-ring-brisket-smug.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule: lay it on in two coats — one to bond, one to build — so the brisket rides low till the bark sets black and glossy. Mop it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e, then finish the sliced ends with a shake of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungos Crispy Chilli Oil\u003c\/a\u003e. — Cap'n Darryl \"Bark\"\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 Midnight Rib-Eye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA steak dressed for a black-tie heist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rib-eye steaks, about 4cm thick; 2 tbsp Big Bark 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\u003eSeason the steaks all over with Big Bark and leave them on a rack for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until they hit 50°C internal, about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eOil lightly and sear over screaming-hot coals for 1 minute a side, then rest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slow first, hot last gives you edge-to-edge pink under a jet-black crust.\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 it?\u003c\/strong\u003e None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the charcoal taste bitter?\u003c\/strong\u003e No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\"}}, {\"@type\": \"Question\", \"name\": \"Does the charcoal taste bitter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424304682,"sku":"9356610000024","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-bigbark-front-t.png?v=1783309041"},{"product_id":"low-n-slow-basics-steak-shooter","title":"LOW N SLOW BASICS: Steak Shooter Rub – 250g","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 — all flavour and deep colour, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient in the blend; may contain traces — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket, burgers, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eSteak Shooter is Aaron Palmer's beef rub built to chase maximum flavour and that deep, mahogany colour on any cut — backyard cook or competition table. Salt-forward and savoury with a gentle spice backbone, it is the shaker the beef lovers reach for first.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig savoury salt up front, then a warm middle of spices and roasted vegetable depth, finishing clean and moreish with no chilli heat. It seasons hard and builds colour, letting good beef taste like the best version of itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlick a scotch or porterhouse with a little oil, season generously, and grill hot for a dark, savoury crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a deep, beefy bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick patties for burgers with a proper steakhouse edge.\u003c\/li\u003e\n\u003cli\u003eDust beef ribs or a rump roast before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eNot just for beef — try a heavy pinch on roast potatoes cooked in beef dripping.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, savoury blend flecked with spice and dried vegetable — it pours cleanly from the shaker and grips a slicked cut without clumping, laying down colour fast.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Steak Shooter?\u003c\/strong\u003e It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\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\/538_holding-high-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;\"\u003eThe house never runs out of this one. Slick the beef with a little oil so it grips, lay on two coats — one to bond, one to build the bark — and ride it low till it probes like butter. Mop late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced ends. That is the whole heist.\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 Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow first, fast finish, edge-to-edge pink.\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 800g, 5cm thick); 2 tbsp Steak Shooter Rub; 1 tsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steak lightly, season both sides heavily and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke or cook indirect at 120°C until the centre reaches 50°C, about 45–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest heat you have for 60–90 seconds a side, rest 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 Gentle heat first cooks the middle evenly; the hard sear at the end builds the crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Steak Shooter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116018218,"sku":"LSSTEK","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-steak-shooter-beef-rub-250g-front_4c116dea-fa3e-40c8-b0ef-969d80ba8c60.png?v=1783379094"},{"product_id":"low-n-slow-basics-garlic-goals-all-purpose-rub","title":"LOW N SLOW BASICS: Garlic Goals All Purpose Rub – 260g","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 — savoury garlic and cheese, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk; may contain traces of gluten (wheat) and peanuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, chicken, potatoes, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe do-anything garlic shaker\u003c\/h2\u003e\u003cp\u003eGarlic Goals is Aaron Palmer's all-purpose seasoning built around big roasted garlic and a savoury hit of cheese. It is the shaker that lives next to the stove and makes the everyday taste sorted — chips, chook, spuds and veg all bow to it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRoasted garlic leads, backed by a savoury, cheesy, butter-rich middle and a lift of black and white pepper. Parmesan and celery notes round it out for a moreish, umami-packed finish. It is savoury comfort in a shaker, not a spicy rub.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShower it over hot chips or wedges straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eRub a whole chicken inside and out before roasting for garlicky, golden skin.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or a tray of veg before they go in the oven.\u003c\/li\u003e\n\u003cli\u003eDust popcorn, garlic bread or scrambled eggs for a savoury hit.\u003c\/li\u003e\n\u003cli\u003eSeason steak or chicken breast when you want garlic-and-cheese over chilli.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, savoury blend flecked with garlic, herb and cheese powder — it pours freely and clings to hot, oily chips and roast skin, melting into a garlicky, cheesy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Spices, Garlic, Black Pepper, Onion Powder, White Pepper, Salt, Flavour Enhancer (621), Parmesan Cheese Powder (cheese solids, pasteurised milk, salt, starter culture, enzymes), Milk Solids, Food Acids (270, 330), Natural Flavour, Celery Salt, Butter, Maltodextrin (maize), Parsley Flakes, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk. No gluten ingredient is listed, but it may contain traces of gluten (wheat) and peanuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Garlic Goals?\u003c\/strong\u003e There is no chilli heat — it is a mild, savoury garlic-and-cheese all-purpose seasoning. The gentle bite comes from black and white pepper, not spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient listed, but it may contain traces of gluten (wheat). It does contain milk, so it is not dairy free. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Just about everything — hot chips, roast chicken, potatoes, roast veg, popcorn and eggs. Over high heat, add it late so the cheese and garlic don't scorch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\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\/smuggler-sprinkle-rub.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery kitchen needs a do-anything shaker, and this garlicky, cheesy all-rounder is it. Dust it on chips, chook or roast veg — and over high heat, add it late so the cheese and garlic don't scorch. Build the plate with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e for loaded fries worth hiding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Goals Loaded Wedges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the show.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into wedges; 2 tbsp olive oil; 2 tbsp Garlic Goals; Sour cream and chopped spring onion to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wedges in oil and roast at 220°C for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the Garlic Goals, toss well and roast another 8–10 minutes until golden.\u003c\/li\u003e\n\u003cli\u003ePile onto a board with sour cream and spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the seasoning late stops the garlic and cheese from scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Garlic Goals?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, savoury garlic-and-cheese all-purpose seasoning. The gentle bite comes from black and white pepper, not spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient listed, but it may contain traces of gluten (wheat). It does contain milk, so it is not dairy free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Just about everything — hot chips, roast chicken, potatoes, roast veg, popcorn and eggs. Over high heat, add it late so the cheese and garlic don't scorch.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116050986,"sku":"LSGARG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-garlic-goals-all-purpose-seasoning-260g-front_491d4db8-e669-45a5-8e0f-9e7456584d9e.png?v=1783379114"},{"product_id":"low-n-slow-basics-beef-bounce","title":"LOW N SLOW BASICS: Beef Bounce Rub – 300g","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 — deep and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, short ribs, steaks, beef roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep, dark and built for beef\u003c\/h2\u003e\u003cp\u003eBeef Bounce is Aaron Palmer's low-and-slow beef rub, with coffee working quietly in the background to build a dark, savoury bark. Salt, pepper and garlic do the classic beef work; the coffee adds richness and colour that suits a long cook down to the ground.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and cracked pepper lead, garlic and onion fill the middle, and roasted coffee brings a deep, almost chocolatey richness to the finish. No sweetness overload, no chilli — just big, beefy depth built for the smoker.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a black, coffee-dark bark.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs heavily before a long cook.\u003c\/li\u003e\n\u003cli\u003eCrust a standing rib roast or scotch fillet before roasting.\u003c\/li\u003e\n\u003cli\u003eWork it into burger patties for a deep, savoury edge.\u003c\/li\u003e\n\u003cli\u003eWrap through the stall to push a big cut over the line.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper — it pours cleanly and grips a slicked cut, laying down deep colour as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices (black pepper, garlic, onion), Flavour Enhancer (635), Rice Bran Oil, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Sugar, Flavour Enhancer (621), Coffee, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Beef Bounce?\u003c\/strong\u003e There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\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\/596_presenting-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and the coffee is the secret. Rub a brisket or short ribs, smoke low, and wrap through the stall to push it over the line. Mop late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e on the board for the slices.\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: Coffee-Crust Scotch Fillet Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg scotch fillet roast; 3 tbsp Beef Bounce Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the roast, coat evenly with the rub and rest at room temperature for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C until the centre reaches 54°C for medium-rare, about 1–1¼ hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, loosely covered, then carve into thick slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coffee in the rub builds a deep, dark crust that tastes far more complicated than it was to make.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Beef Bounce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116149290,"sku":"LSBEEF","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-beef-bounce-beef-rub-300g-front_10ccf18a-eb84-4a8f-85e7-fa581e707dbb.png?v=1783379573"},{"product_id":"coast-n-smoke-winki-pop-dust","title":"COAST N SMOKE: Winki-POP Dust Seasoning Rub – 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 Mild — a bit of sweet, a bit of salt, gentle spice\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 Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, pork, seafood, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-rounder that earns its shelf\u003c\/h2\u003e\n\u003cp\u003eNamed for the Winki Pop break off Bells Beach, this is the one seasoning that does the lot. It's the jar you grab when you can't be bothered choosing — wings, chops, prawns, spuds, all handled. It even made finalist in the Australian Barbecue Rub Awards (Chicken) two years running, so it's not just us who reckon it's the ultimate utility player.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA gentle sweetness from brown and raw sugar meets smoky ancho and chipotle, with thyme and oregano lifting it herby and bright. Cumin and paprika round it out — spice you notice but never heat that shouts.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust chicken wings heavy and grill hot until the skin blisters and crisps.\u003c\/li\u003e\n\u003cli\u003eRub pork chops or a shoulder before a low, slow smoke.\u003c\/li\u003e\n\u003cli\u003eSeason firm white fish or prawns just before they hit the pan.\u003c\/li\u003e\n\u003cli\u003eToss it over roast cauliflower or baked potatoes for a smoky, herby lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm reddish-brown medium grind, herb-flecked, with a smoky-sweet aroma. Free-running and easy to shake, it colours up nicely on a hot cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, salt, ancho chilli, smoked paprika, onion, raw sugar, chipotle, garlic, cumin, paprika, mustard powder, black pepper, thyme, oregano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-burger-bite.png?v=1782795598\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery wing night needs a workhorse, and this is mine. Dust the wings heavy, grill them hot till the skin snaps, then toss through \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e and shower the chips alongside with \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\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: Winki-POP Pork Shoulder Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoky, herby and caught on camera.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork shoulder steaks; 2 tbsp Winki-POP Dust; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steaks and season both sides well. Rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 5–6 minutes a side, until they reach at least 63°C and are nicely coloured.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat lets the brown sugar caramelise without burning while the shoulder fat renders.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924722218,"sku":"CNS01WNK01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-winki-pop-dust-170g-front.png?v=1783502801"},{"product_id":"uncle-mungos-covid-19","title":"UNCLE MUNGOS: Covid-19 - 200ml","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 Extreme — the label calls it 19\/10 (Hub Heat 11\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Curries, wings, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA fierce one for the heat seekers\u003c\/h2\u003e\u003cp\u003eUncle Mungo's Covid-19 is a ferocious, citrus-driven hot sauce packed with flavour, then packed with fire. A four-pepper superhot sauce for the seriously brave.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eA blend of Carolina Reaper, Bhut Jolokia, Savina Habanero and Scorpion chillies (74% chilli) lifted with orange, garlic, ginger, onion, lime, thyme and coriander. Hub Heat 11\/11 — top of our scale (the label calls it 19\/10) — fierce, citrus-forward fire.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eA careful few drops through curries and stews\u003c\/li\u003e\n\u003cli\u003eSplashed over wings and tacos\u003c\/li\u003e\n\u003cli\u003eStirred into a marinade for serious heat\u003c\/li\u003e\n\u003cli\u003eAnywhere you want citrusy, savage heat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA bright, citrus-forward sauce with a zesty aroma from the orange and lime, and a brutal four-pepper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chilli (74%) — Carolina Reaper, Savina Habanero, Bhut Jolokia, Scorpion chilli, orange, vinegar, garlic, lime, ginger, onion, thyme, coriander, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. 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\/smuggler-laugh-chilli.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eFour superhots in one bottle — this is the kind of contraband I move under cover of darkness. A drop wakes up a whole pot of curry, it's savage over wings, and on taco night chase it with the pineapple-and-lime sweetness of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e. Dust those wings with a little \u003ca href=\"\/en-nz\/products\/pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning\"\u003ePitmastery Buffalo Flava Dust\u003c\/a\u003e first, then keep a bottle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e close to cool the fire. Handle with respect.\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 Superhot Chicken Curry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree drops. Not four. Trust me on this.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets, diced; 1 onion, diced; 2 tbsp curry paste; 400ml coconut milk; 3 drops Covid-19.\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\u003eSoften the onion in a little oil for 5 minutes, then fry the curry paste for 1 minute.\u003c\/li\u003e\n\u003cli\u003eBrown the chicken, add the coconut milk and simmer 20 minutes, until the chicken reads 75°C.\u003c\/li\u003e\n\u003cli\u003eStir in the Covid-19 one drop at a time, tasting between each.\u003c\/li\u003e\n\u003cli\u003eServe over rice with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Covid-19?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 11\/11 — extreme. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Covid-19 on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on curries, wings, tacos. Try it: a careful few drops through curries and stews; splashed over wings and tacos; stirred into a marinade for serious heat; anywhere you want citrusy, savage heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Covid-19?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChilli (74%) — Carolina Reaper, Savina Habanero, Bhut Jolokia, Scorpion chilli, orange, vinegar, garlic, lime, ginger, onion, thyme, coriander, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Covid-19 gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Covid-19 made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Covid-19?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 11\/11 — extreme. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Covid-19 on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on curries, wings, tacos. Try it: a careful few drops through curries and stews; splashed over wings and tacos; stirred into a marinade for serious heat; anywhere you want citrusy, savage heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Covid-19?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chilli (74%) — Carolina Reaper, Savina Habanero, Bhut Jolokia, Scorpion chilli, orange, vinegar, garlic, lime, ginger, onion, thyme, coriander, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Covid-19 gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Covid-19 made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730930218,"sku":"UMC19","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-covid-19-hot-sauce-200ml-front.png?v=1791301958"},{"product_id":"hardcore-carnivore-red","title":"HARDCORE CARNIVORE: Red Rub – 311g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Just a hint (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 311g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, beef — a true all-rounder\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe one rub that does everything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Red is the everyday hero — a coarse blend of classic spices with just a hint of heat, and a vivid colour that's totally natural. It's the best-kept secret of competition BBQ teams, built to season almost anything you throw on the fire. If Black is your beef specialist, Red is the all-rounder you reach for on autopilot.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic, coarse black pepper and paprika lead the way, sitting over a lightly sweet, well-salted base with just a whisper of chilli. Balanced, savoury and endlessly useful — it lifts without ever taking over.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs or a pork butt the night before and smoke low and slow for a deep, savoury crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings generously before the grill — the paprika builds gorgeous colour and the hint of chilli wakes it up.\u003c\/li\u003e\n\u003cli\u003eSeason burgers, chops or a whole roast chook for an easy, everyday flavour hit.\u003c\/li\u003e\n\u003cli\u003eShake it over roast potatoes or wedges in the last toss for a savoury, rust-red finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through a pot of chilli or a batch of homemade sausage mince.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, rust-red rub that builds a vivid, savoury crust on the cook. The colour is all natural (paprika and chilli, not dye), the grind is generous, and there's just a hint of heat behind the flavour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic, Paprika, Dehydrated Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Natural Flavour, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/562_hungry-red-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: if you only keep one rub, make it this — the red workhorse that seasons everything from wings to pork butt. Get it on early and let it sit fifteen minutes so it grips before the heat. Cook the ribs alongside a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then rain a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e over the finished plate for a bit of bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Rust-Red Weeknight Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe everyday hero, doing its everyday job.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg skin-on chicken thighs; 2 tbsp Hardcore Carnivore Red Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the thighs dry, rub with the oil, then coat generously with Red and let them sit 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 30–35 minutes, skin side up, until the thickest thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eMove them over direct heat skin side down for 2–3 minutes to crisp the skin, then rest 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The paprika in Red builds a deep rust colour while the indirect heat renders the skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Red best for?\u003c\/strong\u003e\u003cbr\u003eIt's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eOnly just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Red gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the red colour artificial?\u003c\/strong\u003e\u003cbr\u003eNo — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Red best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Red gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is the red colour artificial?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522730995754,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-red-all-purpose-rub-311g-front.png?v=1783782508"},{"product_id":"hardcore-carnivore-black","title":"HARDCORE CARNIVORE: Black Rub – 368g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 368g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe blackest bark in the business\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Black is the rub that built the brand — Jess Pryles' best-seller and the ultimate weapon for beef and red meat. Activated charcoal gives it a jet-black colour that cooks down into a deep, dramatic bark, while the seasoning stays deliberately subtle so the beef does the talking. If you've ever chased that competition-grade crust on a brisket, this is how you get it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's coarse black pepper and savoury garlic, backed by a whisper of chilli and cumin for warmth without heat. The middle is clean, salty and moreish; the finish lets the meat lead. The charcoal is there for colour and crust, not flavour — so Black deepens beef without ever overpowering it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole packer brisket the night before and smoke low and slow — the charcoal sets into a jet-black, crunchy bark that looks as good as it eats.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks or a tomahawk and sear hard over coals; the coarse grind holds up to fierce heat and builds a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and run them at 120°C until they jiggle — deep colour, deep flavour.\u003c\/li\u003e\n\u003cli\u003eHit burger patties just before they land on a screaming flat-top for a steakhouse-grade sear.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips or roast potatoes for a smoky, jet-black steakhouse-fry moment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA jet-black, coarse-ground rub — the colour is all activated charcoal, not dye. It clings well to a damp surface and sets into a thick, crunchy bark on the cook. Barely-there heat; this one is all about colour, crust and savour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic and Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Activated Charcoal, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/733_jaw-drop-black-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: Black is the one jar I never cook beef without — that activated charcoal builds a bark worth showing off. Dry-brine the brisket uncovered overnight so the coat grips, then serve the slices glazed in \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e to cut the richness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jet-Black Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBark so dark it needs a lawyer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef plate short ribs; 3 tbsp Hardcore Carnivore Black Rub; 1 tbsp yellow mustard; 1 cup beef stock in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim any loose fat, slather thinly with mustard and coat heavily with Black. Rest uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with stock every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003ePull them at around 95°C when a probe slides in like soft butter, usually 7–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap loosely in butcher paper and rest 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the coat grip so the charcoal sets into a crunchy black bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Hardcore Carnivore Black gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat meat is Black best on?\u003c\/strong\u003e\u003cbr\u003eIt's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the rub jet black?\u003c\/strong\u003e\u003cbr\u003eThe colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003eApply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Hardcore Carnivore Black gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"What meat is Black best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\"}},{\"@type\":\"Question\",\"name\":\"Why is the rub jet black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Apply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731028522,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-black-beef-rub-368g-front.png?v=1783777214"},{"product_id":"hardcore-carnivore-chilli-lime","title":"HARDCORE CARNIVORE: Chilli Lime (Meatchelada) Rub – 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-to-medium, with a bright lime tang (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, fajitas, wings, oysters, watermelon — and margarita rims\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSunshine in a shaker\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Chilli Lime is a zesty, bright seasoning built with earthy chilli powders and real lime. The heat sits at a friendly mild-to-medium so your tastebuds get all the flavour, not just the burn. (Loved the old Meatchelada seasoning? This is the upgraded version.) It's the one you reach for when you want good times on a plate.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy real lime up front, earthy chilli and paprika through the middle, and a bright, salty-sour finish. Zingy and moreish with a gentle, building warmth rather than a fierce burn.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through taco meat or fajita strips for an instant zesty, Tex-Mex hit.\u003c\/li\u003e\n\u003cli\u003eDust it over chicken wings before and after the grill for a lime-and-chilli lacquer.\u003c\/li\u003e\n\u003cli\u003eShake it over raw oysters, grilled corn or a bowl of guacamole.\u003c\/li\u003e\n\u003cli\u003eSprinkle on fresh fruit — watermelon, pineapple and mango love it — or run it around a margarita rim.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a cold beer or a michelada glass and thank yourself later.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA brick-red, citrus-flecked seasoning with a genuine lime tang and a mild-to-medium warmth. Free-running and easy to layer over just about anything.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chili Pepper, Sea Salt, Paprika, Spices, Brown Sugar, Dehydrated Garlic, Lime Powder (Citric Acid, Malic Acid, Lactic Acid, Tartaric Acid, Lime Oil, Lime Juice, Ascorbic Acid [Vitamin C], Maltodextrin, Sodium Citrate), Citric Acid, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/491_thumbs-up-chilli-lime-corn.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSunshine in a shaker — I rim a margarita with it, dust the tacos, then hit the wings. Add it late in the cook so the lime stays bright instead of baking off. Toss the wings in a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot, citrusy finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilli Lime Chicken Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco Tuesday with a getaway car idling outside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g chicken thigh fillets; 2 tbsp Hardcore Carnivore Chilli Lime Rub, plus a pinch to finish; 8 small tortillas; 2 cups shredded cabbage; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the thighs with a splash of oil and the rub, then rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and dust with another pinch of rub.\u003c\/li\u003e\n\u003cli\u003eLoad warm tortillas with cabbage and chicken and finish with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A second dusting after the grill keeps the lime tang bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Chilli Lime (Meatchelada) best on?\u003c\/strong\u003e\u003cbr\u003eTacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the same as Meatchelada?\u003c\/strong\u003e\u003cbr\u003eYes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Chilli Lime (Meatchelada) best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is this the same as Meatchelada?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731094058,"sku":"HCCVCLIM","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-chilli-lime-340g-front.png?v=1783860877"},{"product_id":"hardcore-carnivore-sweet-bbq","title":"HARDCORE CARNIVORE: Sweet BBQ Rub – 347g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 347g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours; contains mustard — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork butts, smoked ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eClassic pit-master sweetness for pork and ribs\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Sweet BBQ is made for the cuts that love a sweet, glossy bark — pork butts, smoked ribs and chicken. It's a classic American barbecue rub, blended from quality ingredients to lift your low-and-slow cook to pit-master level. If you're chasing that sticky, caramelised, competition-style finish, start here.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet brown-sugar and paprika up front, a savoury garlic-onion middle, and a subtle mustard tang on the finish. Rich, rounded and built to caramelise into a deep, glossy crust.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork butts or ribs generously and smoke low and slow for a sticky, sweet, caramelised bark.\u003c\/li\u003e\n\u003cli\u003eRub chicken pieces before the grill for golden, lacquered skin.\u003c\/li\u003e\n\u003cli\u003eUse it as the sweet base layer under a glaze on ribs, chops or wings.\u003c\/li\u003e\n\u003cli\u003eKeep the heat moderate near the end of the cook so the sugars caramelise rather than scorch.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into baked beans or a batch of homemade BBQ sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, warm-toned BBQ rub that melts into a sticky, caramelised crust on the cook. Little to no heat — this one is all about sweet, savoury barbecue depth.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Sugar, Salt, Brown Sugar, Paprika, Fructose, Spices, Dehydrated Garlic and Onion, Mustard, Silicon Dioxide (less than 2%, anti-caking), Natural Flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains mustard. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/726_drool-glazed-chicken-thighs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSticky, sweet and made for ribs — I dust this on pork butts and the bark comes out like lacquer. Go easy on the heat near the end of the cook; all that sugar will catch if the pit runs too hot. Build it with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then cut the sweetness with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet Bark Pork Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwelve sliders, zero leftovers, no questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg pork shoulder (butt); 5 tbsp Hardcore Carnivore Sweet BBQ Rub; 2 tbsp yellow mustard; 12 slider buns and a bowl of coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the pork with mustard and coat it generously with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the bark is set and deep mahogany, around 70°C internal, then wrap in butcher paper.\u003c\/li\u003e\n\u003cli\u003eKeep cooking to 93–95°C, usually 8–10 hours all up, then rest wrapped for an hour.\u003c\/li\u003e\n\u003cli\u003eShred and pile onto buns with coleslaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the pit moderate lets the sugars caramelise rather than scorch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Sweet BBQ best on?\u003c\/strong\u003e\u003cbr\u003eClassic barbecue cuts — pork butts and pulled pork, smoked ribs and chicken — anywhere you want a sweet, glossy, caramelised bark.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a sweet rub with little to no heat, so it's a real crowd-pleaser for the whole family.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eIt contains mustard. It's gluten free with no MSG and no artificial colours. Always check the physical label for the most accurate allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I stop the sugar burning?\u003c\/strong\u003e\u003cbr\u003eKeep your cooking temperature moderate, especially towards the end, so the sugars caramelise into a bark instead of scorching.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Sweet BBQ best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classic barbecue cuts — pork butts and pulled pork, smoked ribs and chicken — anywhere you want a sweet, glossy, caramelised bark.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a sweet rub with little to no heat, so it's a real crowd-pleaser for the whole family.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It contains mustard. It's gluten free with no MSG and no artificial colours. Always check the physical label for the most accurate allergen information.\"}},{\"@type\":\"Question\",\"name\":\"How do I stop the sugar burning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep your cooking temperature moderate, especially towards the end, so the sugars caramelise into a bark instead of scorching.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731192362,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-sweet-bbq-347g-front.png?v=1783861086"},{"product_id":"rum-and-que-meat-juice","title":"RUM AND QUE: Meat Juice Glaze \u0026 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, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, brisket, chicken \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe pitmaster's all-rounder\u003c\/h2\u003e\n\u003cp\u003eMeat Juice is Rum and Que's original-blend BBQ sauce and glaze in one — the sweet, maple-backed bottle that brushes onto ribs, sauces a burger and glazes a bird with equal ease. It's gluten free, competition-bred, and the one that ends up on everything once it's open.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and glossy up front — maple and date syrup over tangy cider vinegar and tomato, rounded out with garlic, Worcester and warm spice. It's rich and sticky rather than sharp, with a smooth, moreish finish and no chilli heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMop it onto pork ribs in the last 20 minutes of the cook so it sets into a sticky, glossy glaze.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken pieces on the grill for a lacquered, caramelised skin.\u003c\/li\u003e\n\u003cli\u003eSpoon it straight onto a brisket burger or pulled-pork roll as a sweet BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eGlaze a whole ham and bake until it blisters and shines.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through pan juices or baked beans for instant BBQ depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, pourable, dark-mahogany sauce with a glossy sheen. It clings to a basting brush and sets to a sticky glaze under heat, so add it late rather than early to avoid catching.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Maple flavoured syrup [glucose (223), sugar water, maple syrup, caramel colour 150c, natural maple flavour (colour 150d), preservative 202, citric acid (330)], cider vinegar, tomato paste, date syrup, water, Worcester sauce, salt, garlic, spice, herbs, preservatives 202, 211.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (as stated by the brand). May contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/674_present-glazed-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet, sticky and dangerously easy to over-pour — ask me how I know. Rub your beef with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-beef-rub-300g\"\u003eFour Saucemen The Beef Rub\u003c\/a\u003e, smoke it, then glaze with Meat Juice and add a hit of \u003ca href=\"\/en-nz\/products\/danny-balboas-fight-sauce-hot-sauce\"\u003eDanny Balboas Fight Sauce\u003c\/a\u003e for a smoky chipotle kick against the sweet. Glaze late so the sugars don't scorch.\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 Meat Juice Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacquered, glossy and gone in minutes.\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; 1 tsp salt and ½ tsp pepper; ½ cup Meat Juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wings with oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 35–40 minutes until the skin is golden.\u003c\/li\u003e\n\u003cli\u003eToss in Meat Juice and return to the heat for 5–8 minutes until sticky and the thickest wing reads 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing late gives you a glaze, not a burnt sugar crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017912874,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-meat-juice-bbq-sauce-500ml-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-umami-garlic","title":"RUM AND QUE: Umami Port \u0026 Black Garlic Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich and savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, roast beef, mushrooms \u0026amp; cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#fbbf24;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA few drops changes everything\u003c\/h2\u003e\n\u003cp\u003eUmami Port \u0026amp; Black Garlic is Rum and Que's luxe finishing sauce — a dark, glossy hit of savoury depth built to go on at the very end. Port and mellow, molasses-sweet black garlic give it a richness that flatters a steak or a mushroom without a scrap of chilli. Gluten free and vegan-friendly, too.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, brooding umami — fruity port sweetness folded into the treacle-dark, almost-balsamic funk of black garlic. It's rich and rounded, savoury to the core, and adds instant restaurant polish to whatever it touches.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon a little over a rested steak just before serving for a glossy, savoury finish.\u003c\/li\u003e\n\u003cli\u003eDrizzle across grilled or roasted mushrooms to double down on the umami.\u003c\/li\u003e\n\u003cli\u003eSwirl through pan juices or a jus to deepen a roast-beef gravy.\u003c\/li\u003e\n\u003cli\u003eFinish roast vegetables or a cauliflower steak for a vegan flavour bomb.\u003c\/li\u003e\n\u003cli\u003eAdd a few drops to a cheese board alongside a hard, aged cheddar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, glossy, pourable finishing sauce — thinner than a BBQ sauce, made for drizzling rather than glazing. Use it sparingly at the end of cooking; a little delivers a lot of savoury depth.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand). Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-eyes-roll-savour.png?v=1782795870\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the little bottle I keep hidden from the crew — too good to share. Rub a steak with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black\u003c\/a\u003e, grill it hard, rest it, then drizzle this over and scatter \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic\u003c\/a\u003e flakes on top. Add it after resting, never during — heat dulls the port.\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: Port and Black Garlic Field Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteakhouse depth, no steak required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 large field mushrooms; 2 tbsp olive oil; Salt and pepper; 2 tbsp Umami Port \u0026amp; Black Garlic Sauce; Chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the mushrooms with oil and season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eGrill or roast gill-side up at 200°C for 8–10 minutes until tender and juicy.\u003c\/li\u003e\n\u003cli\u003eSpoon the sauce into the caps just before serving and scatter with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding it off the heat keeps the port fruity and the black garlic mellow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003e\nIt's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003e\nRum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003e\nNo heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e\u003cbr\u003e\nIt's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\"}},\n    {\"@type\":\"Question\",\"name\":\"How do I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018142250,"sku":"RAQPBG","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-port-black-garlic-sauce-150ml-front-v3.png?v=1788042281"},{"product_id":"rum-and-que-umami-seasoning","title":"RUM AND QUE: Umami Garlic Butter Finishing Seasoning – 100g","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 — pure savoury umami\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips, roast veg \u0026amp; garlic bread\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eButter, bottled as a shake\u003c\/h2\u003e\n\u003cp\u003eUmami Garlic Butter is Rum and Que's finishing seasoning that tastes like a knob of garlic butter melted over the top — without the butter. Sprinkle it on at the end and it turns a plain steak, a bowl of chips or roast veg into something you can't stop eating. Pure savoury depth in a pouch.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, buttery garlic leads, backed by mushroom and onion umami, toasty soy and a savoury yeast depth. It reads like roast-garlic butter and browned mushrooms — mouth-filling, moreish and completely savoury, with no heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower it over a rested steak so it melts into the surface like a garlic-butter baste.\u003c\/li\u003e\n\u003cli\u003eToss hot chips or wedges in it straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eDust roast potatoes or grilled mushrooms for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eSprinkle on garlic bread with a little melted butter before it goes under the grill.\u003c\/li\u003e\n\u003cli\u003eFinish grilled corn or popcorn for a savoury, buttery snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, savoury finishing seasoning with visible dried garlic and vegetable flecks. Built to go on at the end — sprinkle over hot, buttery or oily food so it clings and blooms.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated vegetables (garlic, mushroom, onion), flavours (milk), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], yeast extract, vegetable oil, vegetable protein extract (maize), herb extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/652_sprinkle-garlic-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe finish that makes people ask what your secret is. Rub a steak with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye\u003c\/a\u003e, grill and rest it, shower this over the top, and stack it on a bun with \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas Burger Sauce\u003c\/a\u003e. Add it after the meat rests so the flavours stay fresh, not cooked out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Butter Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy edges, buttery garlic, empty tray.\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 Umami Garlic Butter 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 in salted water for 15–20 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSquash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eShower with the seasoning straight out of the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot oil on a crispy surface makes the seasoning cling and bloom.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018240554,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-garlic-butter-seasoning-100g-front.png?v=1783484759"},{"product_id":"boars-night-out-white-lightning-double-garlic-rub","title":"BOARS NIGHT OUT: White Lightning Double Garlic Butter – 346g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich and buttery (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 12.2 oz (approx. 346g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO · contains milk \u0026amp; MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, seafood, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWhite Lightning Double Garlic Butter: the Boars Night Out garlic butter rub\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eBoars Night Out White Lightning Double Garlic Butter\u003c\/strong\u003e is a no-heat garlic butter seasoning from Boars Night Out, the Memphis-area competition barbecue team, made for steak, chicken, seafood and potatoes. It takes the original White Lightning base and loads it with extra garlic and a rich, buttery savouriness.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig roasted garlic up front, smooth buttery richness through the middle, and a savoury herb-and-spice finish that keeps you coming back. No heat — just deep, indulgent flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteak — before the sear and again as it rests\u003c\/li\u003e\n\u003cli\u003eRoast chicken and wings for a garlic-butter crust\u003c\/li\u003e\n\u003cli\u003ePrawns, scallops and white fish\u003c\/li\u003e\n\u003cli\u003ePotatoes in every form: roasted, mashed, chipped — plus popcorn and garlic bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, savoury blend that melts into whatever it lands on — garlicky, buttery and dangerously easy to over-apply. We consider that a feature.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated garlic, monosodium glutamate, spices, garlic powder, natural flavour (contains milk), yeast extract, and no more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO (as stated by the brand). Contains milk and MSG — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/784_sniff-garlic-steak-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEyes closed, savouring, possibly humming. Double garlic butter on a steak is the kind of indulgence a man in my line of work shouldn't admit to in writing. This is the special occasion piece — park a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e beside the steak and say nothing. The whole \u003ca href=\"\/en-nz\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e is worth a look — quietly, of course. For steak night, keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side for anyone who wants it saucy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Double Garlic Butter Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe indulgence you don't write down.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 1 tbsp Double Garlic rub; 1 tbsp oil; 30g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and let them sit 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side, basting with butter in the last minute.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs White Lightning Double Garlic Butter spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. For heat, try Spicy White Lightning at Hub Heat 5\/11.\u003c\/p\u003e\n\u003ch3\u003eDoes Double Garlic Butter contain dairy?\u003c\/h3\u003e\n\u003cp\u003eYes. The natural flavour contains milk, and the ingredients include MSG. Boars Night Out labels it gluten free and non-GMO. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eHow is Double Garlic Butter different from the original White Lightning?\u003c\/h3\u003e\n\u003cp\u003eIt's the original White Lightning idea with extra dehydrated garlic and a buttery flavour added, so it's richer and more garlicky. Double Garlic Butter comes in a 346g shaker and the original in a 411g shaker.\u003c\/p\u003e\n\u003ch3\u003eWhat is Double Garlic Butter best on?\u003c\/h3\u003e\n\u003cp\u003eSteak before the sear and again as it rests, roast chicken and wings, prawns, scallops and white fish, and potatoes of every kind, plus popcorn and garlic bread.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Boars Night Out Double Garlic Butter in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Boars Night Out White Lightning Double Garlic Butter in the 346g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is White Lightning Double Garlic Butter spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. For heat, try Spicy White Lightning at Hub Heat 5\/11.\"}}, {\"@type\": \"Question\", \"name\": \"Does Double Garlic Butter contain dairy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The natural flavour contains milk, and the ingredients include MSG. Boars Night Out labels it gluten free and non-GMO. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How is Double Garlic Butter different from the original White Lightning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the original White Lightning idea with extra dehydrated garlic and a buttery flavour added, so it's richer and more garlicky. Double Garlic Butter comes in a 346g shaker and the original in a 411g shaker.\"}}, {\"@type\": \"Question\", \"name\": \"What is Double Garlic Butter best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak before the sear and again as it rests, roast chicken and wings, prawns, scallops and white fish, and potatoes of every kind, plus popcorn and garlic bread.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy Boars Night Out Double Garlic Butter in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Boars Night Out White Lightning Double Garlic Butter in the 346g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}]}\n\u003c\/script\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":40544122109994,"sku":"OW86508","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-double-garlic-butter-346g-front.png?v=1788899087"},{"product_id":"atomic-chicken-chicken-salt-seasoning","title":"ATOMIC CHICKEN: Chicken Salt Seasoning – 330g","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 — pure savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly, vegan-friendly\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, roast chicken, popcorn\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe chicken salt every Aussie kitchen has been missing\u003c\/h2\u003e\n\u003cp\u003eThis is the good stuff — the takeaway-shop chicken salt you wish came in a jar big enough to matter. Atomic Chicken Chicken Salt Seasoning is that moreish, savoury sprinkle that turns hot chips into a religious experience and makes plain roast chook taste like Sunday at Nan's. One 330g shaker, a hundred little upgrades.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePure savoury moreishness — a salty, faintly sweet, umami-rich hit with a whisper of warm spice on the finish. No heat, no fuss. It is that classic chicken-shop flavour dialled in, the kind that has you going back for one more chip you swore you weren't having.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower it over hot chips, wedges or roast potatoes the second they leave the oil.\u003c\/li\u003e\n\u003cli\u003eRub it under the skin and over a whole roast chicken before it hits the oven.\u003c\/li\u003e\n\u003cli\u003eDust warm popcorn, buttered corn or scrambled eggs for an instant flavour lift.\u003c\/li\u003e\n\u003cli\u003eSeason schnitzels, nuggets and grilled veg, or use it as an all-purpose savoury salt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, free-running pale seasoning that scatters evenly and clings to anything warm and a little oily. No clumping, no gritty patches — just an even, savoury coat every time.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, flavour enhancer (621), rice cereal, anti-caking agent (551), rice bran oil, spices, natural flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients — the cereal is rice, not wheat — though may contain traces if made in a facility that also handles gluten) and vegan-friendly based on the listed ingredients. May contain traces of dairy, soy, peanuts, tree nuts, sesame and gluten. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it is a pure savoury chicken salt with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (the cereal is rice, not wheat, though it may carry traces) and vegan-friendly by its listed ingredients — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Shower it over hot chips, wedges or roast potatoes the moment they leave the oil, rub it under the skin of a roast chook, or dust popcorn, eggs and grilled veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/566_sprinkling-chicken-salt-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;\"\u003eShower this over hot chips the second they leave the oil — that's the sacred part. Then load 'em up: a pool of sweet-sharp \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e for dunking and a spoon of crunchy \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e chilli oil raked over the top. Loaded chips worth hiding from the crew.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chicken Salt Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday at Nan's, minus the drive.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.6kg); 30g butter, softened; 1 tbsp Chicken Salt Seasoning; 1 lemon, halved.\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 the butter with half the chicken salt and push it under the breast skin.\u003c\/li\u003e\n\u003cli\u003eStuff the lemon in the cavity and sprinkle the rest of the salt over the outside.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for about 1 hour 20 minutes until the thigh reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving, and roll some hot chips through the pan juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — it is a pure savoury chicken salt with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (the cereal is rice, not wheat, though it may carry traces) and vegan-friendly by its listed ingredients — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Shower it over hot chips, wedges or roast potatoes the moment they leave the oil, rub it under the skin of a roast chook, or dust popcorn, eggs and grilled veg.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":40553265856554,"sku":"ATCSALT","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-chicken-salt-seasoning-330g-front.png?v=1783331954"},{"product_id":"atomic-chicken-charcoal-chicken-seasoning-rub","title":"ATOMIC CHICKEN: Charcoal Chicken Seasoning Rub – 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — smoky \u0026amp; savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly, vegan-friendly\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole roast chicken, thighs, roast potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCharcoal-chicken-shop flavour, no rotisserie required\u003c\/h2\u003e\n\u003cp\u003eThat smoky, savoury charcoal-chicken flavour you queue up for on a Sunday — Atomic Chicken Charcoal Chicken Seasoning Rub bottles it in a 280g shaker. Rub it on a whole bird or a tray of thighs and you get the deep, chargrilled, herby taste of a proper charcoal chicken shop, straight from your own oven or grill.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep and savoury with a smoky, chargrilled character and a herby backbone — that unmistakable charcoal-chicken profile of salt, herbs and roasted depth. There is no chilli heat here; the “charcoal” is all about smoky, roasted flavour, not spice.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub generously over a whole chicken, under the skin included, before roasting or spit-cooking.\u003c\/li\u003e\n\u003cli\u003eSeason thighs, marylands or wings for the barbecue or oven.\u003c\/li\u003e\n\u003cli\u003eToss through potatoes or wedges roasting in the chicken juices for a charcoal-shop side.\u003c\/li\u003e\n\u003cli\u003eSprinkle over grilled veg or use as an everyday savoury roast seasoning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked rub with a warm reddish-brown tone from the spice extract. It grinds fine enough to coat evenly yet has enough body to build a well-seasoned, roasted crust on the bird.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, herbs, rice flour, dehydrated vegetable, yeast extract, spice extract (160c), rice bran oil, anti-caking agent (551).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients — made with rice flour — though may contain traces if made in a facility that also handles gluten) and vegan-friendly based on the listed ingredients. May contain traces of dairy, soy, peanuts, tree nuts, sesame and gluten. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — the “charcoal” is smoky, chargrilled flavour, not chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (made with rice flour, no gluten ingredients, though it may carry traces) and vegan-friendly by its listed ingredients — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Rub it generously over a whole bird, under the skin too, before roasting or spit-cooking; it is also great on thighs, wings and the tray potatoes cooking in the juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/777_heart-roast-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;\"\u003eDo a whole bird with this, low and steady till the skin cracks, then mop it with a beefy-sweet \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e in the last stretch so it glazes instead of scorches. Carve it up and put a smear of sharp \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse Mama Mustard\u003c\/a\u003e on the plate to cut the richness — the whole charcoal-shop feed, smuggled into your backyard.\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: Charcoal-Shop Thigh and Spud Tray\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe queue's at your place now.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg bone-in, skin-on chicken thighs; 2 tbsp Charcoal Chicken Seasoning Rub; 2 tbsp oil; 800g potatoes, 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\u003eToss the potato wedges in half the oil and a sprinkle of rub, and spread them in a roasting tray.\u003c\/li\u003e\n\u003cli\u003eOil the thighs, rub them all over, and sit them on a rack above the potatoes.\u003c\/li\u003e\n\u003cli\u003eCook at 200°C for 45–50 minutes until the skin is crisp and the thighs reach 75°C.\u003c\/li\u003e\n\u003cli\u003eToss the spuds through the drippings before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The chicken fat drips down and roasts the potatoes in all that smoky seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — the charcoal is smoky, chargrilled flavour, not chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (made with rice flour, no gluten ingredients, though it may carry traces) and vegan-friendly by its listed ingredients — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Rub it generously over a whole bird, under the skin too, before roasting or spit-cooking; it is also great on thighs, wings and the tray potatoes cooking in the juices.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":40553265987626,"sku":"ATCCHAR","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-charcoal-chicken-seasoning-rub-280g-front.png?v=1783330147"},{"product_id":"atomic-chicken-buffalo-hot-sauce","title":"ATOMIC CHICKEN: Buffalo Hot Sauce – 250ml","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 — friendly buffalo warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly; contains Worcestershire — not vegan or vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, burgers, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe buffalo sauce your wings have been waiting for\u003c\/h2\u003e\n\u003cp\u003eSticky, tangy, gently fiery — Atomic Chicken Buffalo Hot Sauce is the classic wing-night dunk-and-toss sauce in a handy 250ml bottle. It clings to fried wings, glosses up burgers and turns loaded fries into a proper feed. Sweet and savoury with a friendly touch of heat, it is the buffalo sauce built for sharing, not suffering.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eA little sweet up front from tomato and molasses, then tangy vinegar and savoury Worcestershire depth, finishing with a gentle chilli warmth. The heat sits comfortably in the mild-medium range — plenty of buffalo tang and flavour, without a punishing burn. It is a crowd-pleaser, not a dare.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot, crispy wings straight through it for classic buffalo wings.\u003c\/li\u003e\n\u003cli\u003eDrizzle over burgers, fried chicken, loaded fries or nachos.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce, or brush onto grilled or barbecued chicken.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo or sour cream for a quick buffalo dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep red-orange sauce with a smooth, pourable body — thick enough to cling to wings and coat a burger, loose enough to drizzle. A good shake and it is ready to go.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato, vinegar, chilli, onion, canola oil, water, Worcestershire sauce, molasses, garlic, starch, vegetable gum (xanthan), acidity regulator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients listed, though the Worcestershire may carry traces). Contains Worcestershire sauce (typically anchovy) — not vegan or vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — plenty of buffalo tang with a gentle, friendly chilli warmth, not a punishing burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (no gluten ingredients listed, though the Worcestershire may carry traces). It contains Worcestershire sauce, so it is not vegan or vegetarian — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Toss hot, crispy wings straight through it, drizzle it over burgers and loaded fries, or use it as a dipping sauce. Give it a good shake first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/495_fist-pump-buffalo-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWing night's finest contraband — but a sauce is only half the plate. Coat the wings first in \u003ca href=\"\/en-nz\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSinsQue Alabama Fried Chicken Coating\u003c\/a\u003e and fry them shatter-crisp, toss them through this buffalo, then drop a tub of cool \u003ca href=\"\/en-nz\/products\/uncle-mungos-burger-sauce-200ml\"\u003eUncle Mungo's Burger Sauce\u003c\/a\u003e in the middle for dunking. Fry, toss, dunk — done.\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: Buffalo Chicken Loaded Fries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWing night, in shovel form.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g frozen chips; 300g cooked chicken, shredded; ½ cup Buffalo Hot Sauce; 2 spring onions, sliced; ¼ cup sour cream.\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.\u003c\/li\u003e\n\u003cli\u003eWarm the shredded chicken in a pan with the buffalo sauce for 3–4 minutes until piping hot.\u003c\/li\u003e\n\u003cli\u003ePile the chicken over the chips, dollop with sour cream and scatter with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild-medium — plenty of buffalo tang with a gentle, friendly chilli warmth, not a punishing burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (no gluten ingredients listed, though the Worcestershire may carry traces). It contains Worcestershire sauce, so it is not vegan or vegetarian — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Toss hot, crispy wings straight through it, drizzle it over burgers and loaded fries, or use it as a dipping sauce. Give it a good shake first.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":40553266184234,"sku":"ATCBUFF","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-buffalo-hot-sauce-250ml-front-v2.png?v=1785146939"},{"product_id":"tracklements-particularly-british-piccalilli","title":"TRACKLEMENTS: Particularly British Piccalilli - 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 No chilli — a sharp mustard tang\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains mustard and sulphites — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ploughman's, pork pies, ham, sharp cheddar, bangers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe crunchy mustard pickle, made properly\u003c\/h2\u003e\n\u003cp\u003eFor the ploughman's purist and the pork-pie enthusiast. This \u003cstrong\u003epiccalilli\u003c\/strong\u003e is the crunchy, mustard-yellow British classic, made properly.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e sharp mustard and tangy vinegar.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e earthy turmeric and warm spice.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e crisp, crunchy pickled vegetables with a clean sour bite.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe heart of a proper ploughman's lunch\u003c\/li\u003e\n\u003cli\u003ePork pies, ham hock and cold cuts\u003c\/li\u003e\n\u003cli\u003eSharp cheddar and crusty bread\u003c\/li\u003e\n\u003cli\u003eBangers, gammon and leftover roast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA bright mustard-yellow pickle loaded with crunchy chunks of cauliflower, gherkin and onion in a thick, clinging sauce. Chunky and spoonable. In the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pickled Vegetables (55%) (Cauliflower, Gherkins, Silverskin Onions, Red Peppers, Water, Acidity Regulator: Acetic Acid, Salt, Firming Agent: E509 (Sulphites)), Mustard (21%) (Water, Mustard Seeds, Spirit Vinegar, Salt, Turmeric), Cider Vinegar, Raw Cane Sugar, Water, Sea Salt, Cornflour, Turmeric, Mustard Flour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains mustard and sulphites. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/273_proud-carving-ham-hock.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMustard and vinegar were made for smoked pork. Rub a pork shoulder with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-home-base-rub\"\u003eFour Monkeys BBQ Home Base Rub\u003c\/a\u003e, smoke it low till it pulls clean, mop the pulled meat with \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-competition-bbq-sauce-championship-kc-style-bbq-sauce-575g\"\u003eThree Little Pigs Competition BBQ Sauce\u003c\/a\u003e, then pile it into rolls with a heap of Piccalilli for crunch. The pit never lies.\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: Piccalilli Mayo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe ham-sandwich upgrade nobody saw coming.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp mayonnaise; 2 tbsp Piccalilli, finely chopped.\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 together.\u003c\/li\u003e\n\u003cli\u003eSpread on ham sandwiches, pork pies or a cold roast pork roll.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Particularly British Piccalilli?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo chilli — a sharp mustard tang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Particularly British Piccalilli on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on ploughman's, pork pies, ham, sharp cheddar, bangers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Particularly British Piccalilli?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free; contains mustard and sulphites. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Particularly British Piccalilli made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 270g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Particularly British Piccalilli?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No chilli — a sharp mustard tang.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Particularly British Piccalilli on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on ploughman's, pork pies, ham, sharp cheddar, bangers.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Particularly British Piccalilli?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free; contains mustard and sulphites. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Particularly British Piccalilli made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 270g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600049057834,"sku":"703797","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Particularly-British-Piccalilli-1-600x764_png.png?v=1699622208"},{"product_id":"hardcore-carnivore-burnt-ends-sauce","title":"HARDCORE CARNIVORE: Burnt Ends Sauce - 454g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, with a hint of spice (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 454g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burnt ends, wings, ribs, double-smoked ham\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe fast track to meat candy\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Burnt Ends Sauce is built for one glorious job — turning humble cubes of pork belly or brisket into sweet, sticky, buttery meat candy. It's rich with molasses and smoke, with a gentle jalapeño warmth on the finish. One jar has everything you need to make the best burnt ends you've ever put in your mouth.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep inverted-sugar and molasses sweetness leads, layered with natural smoke and a buttery richness, then a gentle chilli-jalapeño warmth rounds out the finish. Thick, glossy and made to caramelise into lacquer.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cubed pork belly or brisket point in the sauce, then give them a second cook until the edges caramelise into sticky candy.\u003c\/li\u003e\n\u003cli\u003eWarm the jar first, then brush it onto ribs in the last 15–20 minutes so it glazes instead of burning.\u003c\/li\u003e\n\u003cli\u003eSticky-glaze wings or drumsticks over the coals for a sweet, smoky lacquer.\u003c\/li\u003e\n\u003cli\u003eMop it over a double-smoked ham for a glossy, festive finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon a little over a cheeseburger or through a tray of pit beans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, deep-red glazing sauce that clings to the meat and caramelises into a sticky, glossy candy. Sweet and buttery up front with just a mild warmth behind it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Inverted Sugar, Cane Sugar, Tomato Paste, Water, Molasses, Distilled Vinegar, Natural Smoke Flavour, Paprika Oleoresin, Salt, Modified Food Starch, Chili Powder, Spices, Citric Acid, Garlic Powder, Onion Powder, Jalapeno Powder, Xanthan Gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/655_hungry-burnt-ends-skillet-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMeat candy in a jar — I toss pork belly cubes in this and they're gone before they reach the table. Cube the belly, season it hard, and give it that second cook until the edges lacquer up. Build the base with \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eButchers Axe Big Bark\u003c\/a\u003e rub, then finish the sticky cubes with a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e for a crunchy bite against all that sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brisket Point Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy, the long way round.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point; 3 tbsp beef rub; 1 cup Hardcore Carnivore Burnt Ends Sauce; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 120°C until it hits about 85°C, roughly 5–6 hours.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes and toss in a tray with the sauce and butter.\u003c\/li\u003e\n\u003cli\u003eReturn to the smoker uncovered at 135°C for 1–1½ hours, stirring once, until sticky and lacquered.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The second cook reduces the sauce into a glossy coat that clings to every edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are burnt ends?\u003c\/strong\u003e\u003cbr\u003eThey're the caramelised cubed ends of a smoked brisket point or pork belly — tossed in sauce and cooked again until sticky and candy-like. This sauce is made for exactly that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for burnt ends?\u003c\/strong\u003e\u003cbr\u003eNo — it's a brilliant sticky glaze for ribs, wings and double-smoked ham too, anywhere you want a sweet, smoky lacquer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burnt Ends Sauce gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's gluten free. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is it?\u003c\/strong\u003e\u003cbr\u003eJust mildly — a gentle jalapeño warmth on the finish that sits under all the sweetness.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are burnt ends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They're the caramelised cubed ends of a smoked brisket point or pork belly — tossed in sauce and cooked again until sticky and candy-like. This sauce is made for exactly that.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for burnt ends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a brilliant sticky glaze for ribs, wings and double-smoked ham too, anywhere you want a sweet, smoky lacquer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burnt Ends Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's gluten free. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"How spicy is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Just mildly — a gentle jalapeño warmth on the finish that sits under all the sweetness.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40642483617834,"sku":"HCBES","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-burnt-ends-bbq-sauce-454g-front.png?v=1783777329"},{"product_id":"dc-cartel-the-original-1983-crispy-chilli-oil-268g","title":"DC CARTEL: The Original 1983- Limited Release Crispy Chilli Oil - 268g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a warm, sociable chilli hit (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 268g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan · gluten free · contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, noodles, pizza, dumplings, grilled meats\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe chilli oil that goes on everything\u003c\/h2\u003e\n\u003cp\u003eDulcie's 1983 is the multi-award-winning original — a slow-cooked crispy chilli oil built on a 40-year-old family recipe (Gold at both the Melbourne and Sydney Royal Fine Food Awards 2024). Deep-fried shallots and garlic, an assorted blend of dried chillies and warm spice, all suspended in oil. It's the jar that quietly ends up on every plate in the house.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens savoury and toasty — fried shallot and garlic crackling up front — then a warm, building chilli heat rolls through the middle while fennel, cinnamon and Szechuan pepper hum underneath. It finishes long, savoury and moreish, with just enough tingle to keep you going back for another spoon.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon it straight over fried or poached eggs and smashed avo for an instant breakfast upgrade.\u003c\/li\u003e\n\u003cli\u003eStir a heaped spoon through noodles, fried rice or ramen right at the end so the crunch survives.\u003c\/li\u003e\n\u003cli\u003eDrizzle over pizza and pasta the second they hit the table.\u003c\/li\u003e\n\u003cli\u003eCrown grilled meats, dumplings or roast veg as a finishing oil straight off the BBQ.\u003c\/li\u003e\n\u003cli\u003eGive the jar a proper stir first to bring the crispy bits up from the bottom.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-red oil with a thick raft of crunchy fried shallot and garlic settled underneath. Give it a good stir before every spoon — the crispy layer lives at the bottom.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola Oil, Fried Shallots, Assorted Blend of Dried Chillies, Fried Garlic, Gluten Free Soy, Vegetable Stock, Mono-Sodium Glutamate, Fennel Seeds, Cinnamon Sticks, Szechuan Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free; contains soy; may contain peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/077_sauce-drizzle-zen.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe house never runs out of this one — it's a finisher, so spoon it on after the cook, never before. Rub the meat with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, mop it in \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then drizzle the 1983 over the top and let it disappear. Off the books, on every plate.\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: Crispy-Edge Chilli Oil Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast with a warm, crunchy finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 eggs; 1 tbsp oil; 1 tbsp DC Cartel The Original 1983 Crispy Chilli Oil; Steamed rice or toast; 1 spring onion, sliced.\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\u003eHeat the oil over medium-high heat and crack in the eggs.\u003c\/li\u003e\n\u003cli\u003eFry for 2 to 3 minutes until the edges are lacy and crisp.\u003c\/li\u003e\n\u003cli\u003eSlide onto rice or toast, spoon over the chilli oil and scatter with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e It's a finisher, so adding it at the end keeps the shallots and garlic crunchy.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"DC CARTEL","offers":[{"title":"Medium","offer_id":42696201699370,"sku":"DCC1983","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-original-1983-crispy-chilli-oil-268g-front_e308884c-bb10-4945-87d7-6f3a0d35fc30.png?v=1783475957"},{"product_id":"mama-melisse-homemade-hot-sauce-200g","title":"MAMA MELISSE: The Mama Hot Sauce – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — fresh chilli that builds then lets go (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians · No artificial colours, flavours or preservatives · May contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pulled pork, pizza, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #F5A623;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAward winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralian Sauce of the Year — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralia's Best Hot Sauce — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eBest Hot Sauce — Herb \u0026amp; Chilli Festival 2025\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA hundred years of Sri Lankan chilli, bottled in Frankston\u003c\/h2\u003e\n\u003cp\u003eMelisse Fernando grew up on the spice island of Ceylon and carried her family's hot sauce recipe to Australia — one the family traces back more than a century. She brewed it a few times a year for family and friends, word got out, and the batches had to get bigger. This is that sauce: fresh Australian bird's-eye chillies, ginger and garlic, and not one thing on the label that needs an apology.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens sweet and aromatic — raw sugar and ginger up front, far more Sri Lankan kitchen than American hot sauce shelf. Garlic and vinegar sharpen the middle, then the chilli lands properly: a clean, fresh heat that builds across the tongue and then lets go instead of sitting there burning. Hub Heat 6\/11, and every bit of it flavour first.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it straight out of the fryer — the residual heat thins it just enough to coat every crevice.\u003c\/li\u003e\n\u003cli\u003eStir a couple of spoonfuls through pulled pork \u003cem\u003eafter\u003c\/em\u003e you shred it, so the chilli stays fresh instead of cooking flat.\u003c\/li\u003e\n\u003cli\u003eWhisk it into Kewpie mayo or sour cream for a dipping sauce that will vanish before the chips do.\u003c\/li\u003e\n\u003cli\u003eBrush it onto chicken or lamb skewers in the last two minutes over coals — any earlier and the raw sugar catches.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful over fried eggs on toast, then get on with your day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep, glossy red-orange with real chilli visible through it, not a smooth pourable syrup — 26% chillies means you can see the work. It pours thick enough to sit on a slice of pizza without sliding off, and it comes in a 200g glass bottle that looks like it belongs on the table rather than in the cupboard.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chillies (26%), Raw Sugar, Vinegar, Garlic, Ginger, Salt, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians. No artificial colours, flavours or preservatives. May contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/761_lick-lips-hot-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that bottle before in my life. Fresh chilli, ginger and garlic — it leads, so let the rest play backup: dust the wings with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e, glaze them with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original\u003c\/a\u003e, then hit the plate with this at the end. Heat is a finisher, not a marinade — add it off the grill so the chilli stays bright.\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: Crispy Chilli Fried Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacy edges, runny yolks, a century of chilli on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp oil; 4 eggs; 4 slices sourdough, toasted; 2 tsp The Mama Hot Sauce; 1 spring onion, sliced.\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\u003eHeat the oil in a frying pan over high heat until it shimmers.\u003c\/li\u003e\n\u003cli\u003eCrack in the eggs and fry for about 3 minutes, spooning hot oil over the whites, until the edges go crisp and lacy.\u003c\/li\u003e\n\u003cli\u003eSlide onto toast, drizzle with the hot sauce and scatter the spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it, really?\u003c\/strong\u003e Hub Heat 6\/11. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it actually won anything?\u003c\/strong\u003e Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb \u0026amp; Chilli Festival.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria — from a Sri Lankan family recipe more than 100 years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I do with it besides pour it on?\u003c\/strong\u003e Mix it through mayo, sour cream, yoghurt or cream cheese, stir it into stir-fries and slow cooks, or use it as a late glaze on wings and ribs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Mama Melisse Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hub Heat 6\/11. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Hot Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Has Mama Melisse Hot Sauce won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb and Chilli Festival.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Hot Sauce made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, from a Sri Lankan family recipe more than 100 years old.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735316738090,"sku":"MMHS20","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisse200gBottle.png?v=1699389891"},{"product_id":"smokes-seasoning-brisket-black-bbq-rub-270g","title":"SMOKES SEASONING: Brisket Black 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 — all savoury depth, no real chilli (Hub Heat 2\/11)\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 Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, burgers, wild game, all red meat\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBeef's best mate, coffee and all\u003c\/h2\u003e\u003cp\u003eBrisket Black was built for one job: making beef taste more like beef. This coffee-infused blend drives deep, dark bark on the big cooks and turns a humble packer into the talk of the street. Don't let the name box it in — it's just as happy on a steak as it is on a 14-hour brisket.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, roasty and savoury to the core. Coconut sugar and coffee build a near-black bark, black pepper and garlic give it grip, and umami-heavy Worcestershire, mushroom and fermented soy round it into something properly meaty. Barely any heat — this is about depth, not fireworks.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket heavy and smoke low-and-slow for bark you can hear\u003c\/li\u003e\n\u003cli\u003eSeason steaks before a screaming-hot sear\u003c\/li\u003e\n\u003cli\u003eWork it through burger mince or press onto patties\u003c\/li\u003e\n\u003cli\u003eRub over beef ribs, short ribs and wild game before the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, dark, bark-building grind — cracked pepper, coffee grounds and coconut sugar you can actually see. Smells like a cold brew met a spice rack. Heat is a gentle Hub Heat 2\/11, so the whole table's welcome.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, coconut sugar, spices (including garlic, black pepper and onion), Worcestershire powder, coffee, hydrolysed vegetable protein, rice bran oil, fermented soy sauce powder, mushroom powder, flavour enhancer (621), caramel colour (150d), anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — 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\/604_hand-on-heart-whole-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eIf beef had a bodyguard, it'd be this jar. Coffee and coconut sugar build a bark so dark the neighbours will think you burnt it — right up until they taste it. Rub the packer, smoke it black, then serve with a slather of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot: Gold Rush BBQ Mustard\u003c\/a\u003e for tang and a pour of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e for the sweet-smoky finish. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Bark Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino ribs with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs, about 2kg; 3 tbsp Brisket Black; 2 tbsp yellow mustard; 250ml water in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the top fat, smear with mustard and coat heavily with Brisket Black.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C, spritzing every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003eCook 7–8 hours until a probe slides in like butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper 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 Coffee and coconut sugar darken slowly, so the bark looks black long before it's burnt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there coffee in a BBQ rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarely at all, Hub Heat 2\/11. This is savoury depth rather than chilli heat, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for brisket?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best bark?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is there coffee in a BBQ rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Barely at all, Hub Heat 2\/11. This is savoury depth rather than chilli heat, so it suits the whole table.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for brisket?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\"}},{\"@type\":\"Question\",\"name\":\"How do I get the best bark?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default Title","offer_id":40752853090346,"sku":"SMOSBB","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-brisket-black-beef-bbq-rub-270g-front_718ad622-fa24-4e02-90bb-c32ad897565a.png?v=1783459298"},{"product_id":"smokes-seasoning-pork-poultry-bbq-rub-250g","title":"SMOKES SEASONING: Pork Poultry BBQ Rub – 250g","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 Warm — a mild kick on the back end (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, whole chook, wings, turkey, firm white fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe pork and poultry specialist\u003c\/h2\u003e\u003cp\u003eTurmeric and anise are the secret handshake here. Built to flatter pork and poultry, this savoury blend lays down gorgeous golden colour and finishes with just enough kick to keep things interesting. Great on fish, too — consider it your new secret weapon for anything with skin on it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and warm, led by earthy turmeric and a soft liquorice note from anise. Brown sugar and molasses round the edges, garlic and onion fill it out, and a mild Hub Heat 4\/11 kick lands on the back end. Colour, savour and a gentle nudge of heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason a whole chook inside and out, then roast or rotisserie\u003c\/li\u003e\n\u003cli\u003eRub pork chops, belly or shoulder before the grill or smoker\u003c\/li\u003e\n\u003cli\u003eDust over chicken wings and thighs for golden, savoury skin\u003c\/li\u003e\n\u003cli\u003eSprinkle on firm white fish or salmon before a hot pan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA fine-to-medium golden blend — turmeric does the colouring, and it clings beautifully to oiled skin. Smells savoury and warm with a whisper of anise. Heat is a friendly Hub Heat 4\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugars (sugar, brown sugar, maltodextrin, molasses, corn syrup), sea salt, monosodium glutamate, citric acid, dehydrated onion, soybean, canola oil, vinegar, silicon dioxide, garlic powder, caramel, tamarind extract, natural flavour, ethoxyquin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — 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\/605_wink-pork-chops-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eGolden skin, savoury bird, a little kick on the finish — this is the jar I'd smuggle straight to the Sunday roast. Season the chook, then glaze it late with \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e and serve \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot: Gold Rush BBQ Mustard\u003c\/a\u003e on the side for the pork. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Rotisserie-Style Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShop rotisserie, but make it yours.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp Pork Poultry rub; 2 tbsp olive oil; 1 lemon, halved.\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 chicken dry, rub with oil and season generously inside and out. Stuff the lemon in the cavity.\u003c\/li\u003e\n\u003cli\u003eRoast or cook indirect at 180°C for about 1 hour 15 minutes, until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Turmeric in the rub turns the skin a deep gold as it roasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat gives it the golden colour?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurmeric. It is what makes roast chicken skin come out that deep golden colour, and it clings beautifully to oiled skin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA mild Hub Heat 4\/11 — a gentle kick that lands on the back end rather than up front.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on fish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, it is very good on firm white fish and salmon before a hot pan. The anise note works well with seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the anise flavour like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA soft liquorice warmth sitting under the savoury base. It is subtle — it rounds the blend out rather than dominating it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, monosodium glutamate is listed. It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What gives it the golden colour?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Turmeric. It is what makes roast chicken skin come out that deep golden colour, and it clings beautifully to oiled skin.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A mild Hub Heat 4\/11 — a gentle kick that lands on the back end rather than up front.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on fish?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is very good on firm white fish and salmon before a hot pan. The anise note works well with seafood.\"}},{\"@type\":\"Question\",\"name\":\"What is the anise flavour like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A soft liquorice warmth sitting under the savoury base. It is subtle — it rounds the blend out rather than dominating it.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, monosodium glutamate is listed. It also contains soy and may carry traces of gluten (wheat) and peanut.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"250g","offer_id":42668160221226,"sku":"SMOSPPP","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-pork-poultry-bbq-rub-250g-front_3e2db448-518b-4ba0-9f57-318f018a9a14.png?v=1783459299"},{"product_id":"smokes-seasoning-cherry-chipotle-bbq-rub-230g","title":"SMOKES SEASONING: Cherry Chipotle BBQ Rub – 230g","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 — strong raw, softens as it cooks (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 230g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken, wings, beef short ribs, competition cooks\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, smoky and a little bit sour\u003c\/h2\u003e\u003cp\u003eThis one covers all the bases, then throws a curveball. A massive cherry hit up top, chipotle smoke underneath, and a slap of sour to keep it honest — Cherry Chipotle builds a deep, glossy bark that punches out next-level ribs. And chicken? Home run on that one too.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig cherry sweetness leads, then chipotle smoke and a savoury salt base roll in behind it. A twist of citrus and sour keeps everything bright while a real heat (Hub Heat 6\/11) simmers underneath — fierce raw, mellowing as it cooks down into that signature ruby bark.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub thick onto pork ribs for a deep, sticky, ruby-dark bark\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and wings before grilling or smoking\u003c\/li\u003e\n\u003cli\u003eTake beef short ribs somewhere sweet, smoky and a bit wild\u003c\/li\u003e\n\u003cli\u003eLayer under a glaze for a competition-style finish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eDeep red and medium-coarse, with beet and cherry giving it that bark-building colour. Smells like a cherry orchard pitched next to a smoker. Heat lands at Hub Heat 6\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugars, spices, sea salt, salt, beet powder, dehydrated garlic, dehydrated onion, natural and artificial cherry flavour (contains dextrose), silicon dioxide, phosphate, citric acid, smoke flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — 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\/606_devilish-cherry-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;\"\u003eCherry and chipotle shouldn't work this well together, but here we are — sweet, smoky, and just wild enough to keep the neighbours talking. Rub it thick on ribs, glaze them with \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e, then set out \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor: Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e for a tangy chilli kick on the side. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ruby-Bark Baby Back Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, smoky and a touch criminal.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork baby back ribs; 3 tbsp Cherry Chipotle; 1 tbsp oil; 250ml apple juice in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the membrane, rub the ribs with oil and coat thickly with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for about 3 hours, spritzing every 45 minutes once the bark sets.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with a splash of apple juice for 1 hour, then unwrap and cook another 30–45 minutes until they bend and crack when lifted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The heat that's fierce raw mellows over a long cook into that ruby bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Cherry Chipotle?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt sits at a genuine Hub Heat 6\/11. The chipotle bites hard when the rub is raw, then mellows as it cooks down, so a heavy coat on ribs finishes warm rather than fiery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork ribs first — it builds a deep, glossy ruby bark. It is also excellent on chicken thighs, wings and beef short ribs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten friendly?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSmokes describe their range as gluten friendly rather than certified gluten free, and this blend contains soy and may carry traces of gluten (wheat) and peanut. Always check the physical label if you are cooking for an allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it under a glaze?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes. Layer it under a BBQ glaze for a competition-style finish — the cherry and the glaze sugars caramelise together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRub it on thick. This is a bark-builder, not a light seasoning; a generous even coat before a low-and-slow cook is what gives you the colour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Cherry Chipotle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It sits at a genuine Hub Heat 6\/11. The chipotle bites hard when the rub is raw, then mellows as it cooks down, so a heavy coat on ribs finishes warm rather than fiery.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork ribs first — it builds a deep, glossy ruby bark. It is also excellent on chicken thighs, wings and beef short ribs.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten friendly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Smokes describe their range as gluten friendly rather than certified gluten free, and this blend contains soy and may carry traces of gluten (wheat) and peanut. Always check the physical label if you are cooking for an allergy.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it under a glaze?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Layer it under a BBQ glaze for a competition-style finish — the cherry and the glaze sugars caramelise together.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rub it on thick. This is a bark-builder, not a light seasoning; a generous even coat before a low-and-slow cook is what gives you the colour.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"230g","offer_id":42117630722090,"sku":"SMOSCCP","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-cherry-chipotle-bbq-rub-230g-front_d6b782d5-b498-47e3-904e-5a76fd8cdf7b.png?v=1783459298"},{"product_id":"john-henrys-texas-brisket-bbq-rub","title":"JOHN HENRYS: Texas Brisket Rub - 326g","description":"\u003cp\u003e\u003cstrong\u003eIntroducing John Henry's award-winning Texas Brisket Rub, renowned for its exceptional savoury flavour, a beloved favourite among barbecue enthusiasts and trusted by cook-off teams.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted with care, this rub is expertly designed to enhance the natural richness of any cut of beef, making it perfect for brisket, tri-tip, and more. Designed to lock in juices while infusing the beef with a mouthwatering taste, it’s perfect and versatile for all cuts of Red Meat.\u003c\/p\u003e\n\u003cp\u003eInfused with traditional East Texas flavours, his brisket rub features a harmonious blend of brown sugar, paprika, and natural smoke, which come together to create a rich and savoury base. The addition of garlic, onion, and a splash of lemon oil adds depth and complexity, elevating the flavour profile to new heights.\u003c\/p\u003e\n\u003cp\u003eNot only does John Henry's Texas Brisket Rub impart delicious taste, but it also helps to seal in the juices and penetrate the meat, ensuring each bite is moist, tender, and bursting with flavour. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, our brisket rub is sure to take your barbecue game to the next level.\u003c\/p\u003e\n\u003cp\u003eExperience the unbeatable taste of John Henry's award-winning brisket rub and discover why it's a must-have for barbecue aficionados everywhere. With its perfect balance of flavours and unmatched versatility, our brisket rub is guaranteed to impress and delight with every mouthwatering bite.\u003c\/p\u003e\n\u003cp\u003eA very delicious Savoury Rub, great for anything!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended for:\u003c\/strong\u003e Beef \/ Brisket \/ Steak \/ All Cuts Red Meat \/ Lamb \/ Game\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, salt, brown sugar, spices, paprika, natural smoke flavour, garlic powder, onion powder, lemon oil, and 1% sodium aluminosilicate added as an anti-caking agent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e326g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/022_mac-and-cheese-kiss.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBrown sugar, paprika, smoke, garlic and a lick of lemon oil: East Texas thinking that suits any big lump of beef. Coat a brisket the night before, smoke it at 120°C to about 95°C and rest it a good hour. Slice, then serve \u003ca href=\"\/en-nz\/products\/the-feedlot-trailblazer-texas-style-bbq-sauce-500ml\"\u003eThe Feedlot Trailblazer Texas Style BBQ Sauce\u003c\/a\u003e on the side with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e over the point. Smuggled straight from the Lone Star State.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Brisket Mac and Cheese\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWhere leftover brisket goes to retire happy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g macaroni; 300g leftover smoked brisket, chopped; 2 cups grated cheddar; 1½ cups milk, 2 tbsp butter and 2 tbsp plain flour; 2 tsp Texas Brisket Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the macaroni 2 minutes short of the packet time and drain.\u003c\/li\u003e\n\u003cli\u003eMelt the butter, stir in the flour for 1 minute, then whisk in the milk until thick. Stir through the cheese and rub.\u003c\/li\u003e\n\u003cli\u003eFold in the pasta and brisket, tip into a cast-iron pan and bake in the smoker or oven at 180°C for 25 minutes until bubbling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JOHN HENRYS","offers":[{"title":"Default Title","offer_id":40810168254506,"sku":"JHTBR","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JohnHenrysTexasBrisketTHERUBHUB.png?v=1764078432"},{"product_id":"smokin-hoggz-applewood-bbq-rub","title":"SMOKIN HOGGZ: Applewood All Purpose BBQ Rub - 346g","description":"\u003cp\u003e\u003cstrong\u003eSmokin Hoggz BBQ Applewood All-Purpose Dry Rub\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Smokin' Applewood All-Purpose dry rub has a \"sweet with a touch of heat\" component making it extremely versatile.\u003c\/p\u003e\n\u003cp\u003eUse it on anything from chicken, pork, and seafood to your favourite veggies.\u003c\/p\u003e\n\u003cp\u003eTry sprinkling it on some popcorn for an outrageously good snack!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTeam achievements (Smokin' Hoggz BBQ, brand-stated):\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2011 Jack Daniel's World BBQ Champion\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2014 American Royal Invitational Champion\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTeam of the Year, 2014 \u0026amp; 2015\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Profile:\u003c\/strong\u003e Mild — a light warmth\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003eCane sugar, salt, chilli pepper, paprika, onion, spices, black pepper, cumin, natural applewood smoke flavour, disodium inosinate and disodium guanylate, celery seed and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG, as listed by the brand's distributor. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 346g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/195_focused-halloumi-skewers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet up front with a light warmth behind it, this is the all-rounder that doesn't play favourites. Dust chicken thighs, grill over medium heat to 75°C and glaze with \u003ca href=\"\/en-nz\/products\/loot-n-booty-apple-cherry-bbq-sauce-kansas-city-style-bbq-sauce-567g\"\u003eLoot N' Booty Apple Cherry BBQ Sauce\u003c\/a\u003e for the last five minutes, with \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e at the table. Leftover rub? Sprinkle it on popcorn. Nobody's declaring this at customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Applewood Halloumi and Veg Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, salty, smoky and on a stick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g halloumi, cut into cubes; 1 zucchini, cut into chunks; 1 red capsicum, cut into squares; 2 tbsp oil; 2 tsp Smokin Hoggz Applewood All Purpose BBQ Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread the halloumi and veg onto skewers, brush with oil and dust with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2 to 3 minutes a side, until the halloumi is golden and the veg is charred at the edges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SMOKIN HOGGZ","offers":[{"title":"Default Title","offer_id":40810168451114,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/SH_Apple_1.jpg?v=1732441813"},{"product_id":"bear-burtons-w-sauce-fireshire-sauce","title":"BEAR \u0026 BURTONS W SAUCE: Fireshire Sauce - 355ml","description":"\u003cp class=\"MsoNormal\"\u003eWe added green serrano, red habanero and bhut jolokia pepper mashes, plus a touch of ghost chilli powder, to our W Sauce to give it a kick! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire takes all the tangy, savoury, sweet, and salty flavour of our traditional W Sauce and adds a blast of heat, but not too much heat.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAdd it when a dish needs some “wow”.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire is much more than just spicy Worcestershire. It has a distinctive flavour, developed from a 100-year-old family recipe, making it a versatile sauce for seasoning, cooking and marinating. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eGive the bottle a quick shake before using this tangy, hot cooking sauce to level up recipes from steak marinade to Bloody Mary cocktails and Caesar salads.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Distilled Vinegar, Diced Tomatoes (Tomatoes, Tomato Juice, Salt), Light Brown Sugar (Cane Sugar and Molasses), Onions, Seasoning Blend (Spices (including mustard), Salt, and Turmeric), Salt, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Red Habanero Pepper Mash (Red Habanero Peppers, Salt), Jolokia Pepper Mash (Bhut Jolokia Peppers, Salt), Anchovy Paste (Anchovies, Salt, Olive Oil, Acetic Acid), Garlic (Garlic, Water), Xanthan Gum, Ghost Chile Powder\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free, Contains Fish\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/236_cheeky-sneaking-prawn-platter.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWorcestershire that went looking for trouble: all the tangy, savoury-sweet depth of the original with a kick of heat. Splash it into a steak marinade with \u003ca href=\"\/en-nz\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, or wake up your Bloody Mary with a rim of \u003ca href=\"\/en-nz\/products\/spicy-bloody-mary-rim-salt-99g\"\u003eCroix Valley Spicy Bloody Mary Rim Salt\u003c\/a\u003e. Shake the bottle first; the good stuff likes to hide below decks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fireshire Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA splash of trouble on the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 3 tbsp Bear \u0026amp; Burtons Fireshire Sauce; 2 tbsp olive oil; 2 garlic cloves, grated; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShake the bottle, then mix the sauce, oil and garlic and toss the prawns through. Marinate for 20 minutes, no longer.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers and grill over high heat for about 2 minutes a side until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eFinish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A short marinade adds flavour without the vinegar turning the prawns mushy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740071764010,"sku":"WFIRE","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceFireshire_02.png?v=1717518140"},{"product_id":"the-four-saucemen-the-white-rub-all-purpose-bbq-rub-300g","title":"FOUR SAUCEMEN: The White Rub All Purpose BBQ Rub - 300g","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 — no chilli, just a whisper of pepper\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free; contains milk — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chook, pork, veg and steak — and as a base layer under any other rub\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that quietly runs the show\u003c\/h2\u003e\u003cp\u003eNot every hero needs a cape. The White Rub is the garlic-and-pepper all-rounder the Four Saucemen reach for first — a savoury base layer that makes everything on the plate taste like you put in the effort, whether it flies solo or sits under a bolder rub.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClean, savoury and garlic-forward. Salt and a whisper of pepper up front, mellow roasted garlic through the middle, and a faint sweetness to round it off. No chilli, no smoke — just honest, everyday seasoning that plays with anything.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a butterflied chicken and roast until the skin cracks.\u003c\/li\u003e\n\u003cli\u003eLay it down as a base layer, then hit big cuts with the Beef or Black Rub over the top.\u003c\/li\u003e\n\u003cli\u003eToss roast veg and spuds before they hit the tray for a savoury, golden finish.\u003c\/li\u003e\n\u003cli\u003eSeason a grilled steak right at the end for a clean garlic lift.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, fine-to-medium savoury blend that sprinkles evenly and clings without clumping — easy to layer, hard to overdo.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Pepper, Dehydrated Garlic, Flavour Enhancer (621), Vegetable Oil, Flavour (Milk).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand); contains milk. Allergens and traces — 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\/820_sprinkle-white-rub.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 house all-rounder — dust it on before anything else and the whole plate tastes like you tried harder than you did. Build the cook out with a late mop of \u003ca href=\"\/en-nz\/products\/elk-creek-country-wing-sauce\"\u003eElk Creek Country Wing Sauce\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the side for the cold cuts. The rest of the Kiwi stash is worth a look at \u003ca href=\"\/en-nz\/collections\/four-saucemen\"\u003eFour Saucemen\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: Garlic-Pepper Butterflied Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe plain bird, quietly given a promotion.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg), butterflied; 2 tbsp The White Rub; 1 tbsp olive oil; 1 lemon, halved.\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 bird dry, rub it with the oil, then season both sides with The White Rub and rest it in the fridge uncovered for an hour.\u003c\/li\u003e\n\u003cli\u003eRoast skin-side up at 200°C for 45–55 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eSqueeze the roasted lemon over the top and rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Drying the skin in the fridge first is what gets that glass-crack finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":41886677991466,"sku":"T4STWR","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-white-rub-front.png?v=1783438425"},{"product_id":"atomic-chicken-blue-cheese-sauce-250ml","title":"ATOMIC CHICKEN: Blue Cheese Sauce – 250ml","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 — cool \u0026amp; creamy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly; contains egg \u0026amp; dairy — not vegan, dairy free or egg free\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Buffalo wings, wedge salads, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe cool, creamy other half of wing night\u003c\/h2\u003e\n\u003cp\u003eEvery plate of buffalo wings is begging for it — Atomic Chicken Blue Cheese Sauce is the rich, tangy, creamy dip that cools the heat and completes the ritual. This 250ml bottle brings proper blue-cheese punch to a smooth, spoonable dressing that is just as at home on a wedge salad as it is beside a pile of hot wings.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCool, creamy and tangy, with a real savoury blue-cheese funk balanced by cider vinegar, mustard and a whisper of garlic and onion. There is no chilli heat here — this is the calm, rich counterpoint that makes spicy food taste even better by contrast.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eServe as the classic cooling dip alongside buffalo wings or hot fried chicken.\u003c\/li\u003e\n\u003cli\u003eSpoon over a wedge salad, or toss through leaves as a creamy blue-cheese dressing.\u003c\/li\u003e\n\u003cli\u003eDollop onto burgers, steak, loaded fries or roast wedges.\u003c\/li\u003e\n\u003cli\u003eUse as a dip for crudites, celery sticks or crispy potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, creamy, pale sauce flecked with blue cheese, pourable but rich enough to coat and cling. Give it a shake, and refrigerate after opening — use within 28 days.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, water, cider vinegar, sugar, free-range egg yolk, natural blue cheese flavour, salt, blue cheese powder (1.8% milk), mustard, onion powder, garlic powder, pepper, vegetable gum (xanthan), rosemary extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients, though may contain traces if made in a facility that also handles gluten). Contains egg and dairy (blue cheese, milk) — not vegan, dairy free or egg free. Also contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — this is a cool, creamy blue cheese sauce with no chilli heat, made to tame spicy food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (no gluten ingredients, though it may carry traces). It does contain egg and dairy, so it is not vegan, dairy free or egg free — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Serve it cold as a dip beside buffalo wings or hot chips, spoon it over a wedge salad, or dollop it onto burgers and loaded fries. Refrigerate after opening and use within 28 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-heart-adoring.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the cool half of the oldest wing deal going. Crumb the wings in \u003ca href=\"\/en-nz\/products\/meat-church-chicken-fried-steak-breading\"\u003eMeat Church Chicken Fried Steak Breading\u003c\/a\u003e and fry them crisp, toss them through a proper \u003ca href=\"\/en-nz\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e, then dunk every one straight into this blue cheese. Hot, crunchy, cool — the whole racket on one plate.\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: Bacon Wedge Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA salad with a criminal amount of bacon.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 iceberg lettuce, cut into quarters; 4 rashers bacon, chopped; 1 tomato, diced; ½ cup Blue Cheese Sauce; 1 tbsp chopped chives.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the bacon for 6–8 minutes until crisp, then drain on paper towel.\u003c\/li\u003e\n\u003cli\u003eSit each lettuce wedge on a plate and spoon the blue cheese sauce over generously.\u003c\/li\u003e\n\u003cli\u003eScatter with bacon, tomato and chives, and serve cold next to anything off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — this is a cool, creamy blue cheese sauce with no chilli heat, made to tame spicy food.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (no gluten ingredients, though it may carry traces). It does contain egg and dairy, so it is not vegan, dairy free or egg free — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Serve it cold as a dip beside buffalo wings or hot chips, spoon it over a wedge salad, or dollop it onto burgers and loaded fries. Refrigerate after opening and use within 28 days.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":42006196551722,"sku":"ATCBCS","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-blue-cheese-sauce-250ml-front-v2.png?v=1785146932"},{"product_id":"dc-cartel-the-original-1983-limited-release-crispy-chilli-oil-extra-hot-268g","title":"DC CARTEL: The Original 1983- Limited Release Crispy Chilli Oil Extra Hot- 268g","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 Extra hot — Carolina Reaper fire (Hub Heat 9\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 268g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan · gluten free · contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, noodles, dumplings, ribs, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eFor the heat seekers\u003c\/h2\u003e\n\u003cp\u003eThe Original 1983, just heaps hotter. Same slow-cooked crispy chilli oil, same fried shallot-and-garlic crunch — then loaded with Carolina Reapers until it properly bites back. This is the jar for the ones who reach for the hottest thing on the table and grin.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSame savoury, toasty shallot-and-garlic base as the Original, but the Carolina Reaper turns that warm 1983 hum into a slow, serious burn. It builds late and lingers — fruity, fiery and moreish rather than just painful. Big flavour first, then the fire catches up with you.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through hot wings, or dunk them straight into it for a Reaper-level finish.\u003c\/li\u003e\n\u003cli\u003eSpoon over noodles, ramen or fried rice at the end when you want the plate to fight back.\u003c\/li\u003e\n\u003cli\u003eDrizzle across ribs, dumplings or grilled meats straight off the BBQ.\u003c\/li\u003e\n\u003cli\u003eStir a little through mayo or sour cream for a fiery dipping sauce.\u003c\/li\u003e\n\u003cli\u003eStart with half a spoon — the Reaper builds. Give the jar a stir first.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA darker, redder crispy chilli oil carrying the same crunchy shallot-and-garlic raft — with real Carolina Reaper heat riding underneath. Stir before every spoon, and respect it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola Oil, Fried Shallots, Assorted Blend of Dried Chillies, Fried Garlic, Gluten Free Soy, Vegetable Stock, Mono-Sodium Glutamate, Fennel Seeds, Cinnamon Sticks, Szechuan Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free; contains soy; may contain peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/079_chilli-flake-flick-mischief.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCareful — a jar this good tends to vanish before dinner, and this one bites. Rub your wings with \u003ca href=\"\/en-nz\/products\/john-henrys-hot-wing-bbq-rub\"\u003eJohn Henrys Hot Wing Rub\u003c\/a\u003e, glaze them in \u003ca href=\"\/en-nz\/products\/taipan-bbq-carolina-bbq-sauce-ultra-hot-carolina-reaper-bbq-sauce-250ml\"\u003eTaipan Carolina BBQ Sauce\u003c\/a\u003e, then spoon the Extra Hot over the top for a proper Reaper stack. Start small — you can always add more. — Cap'n Darryl \"Contraband\"\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: Reaper Crunch Dumpling Bowl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStart small. Then don't.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 frozen dumplings; 1 tbsp soy sauce; 1 tsp black vinegar; 1 to 2 tsp DC Cartel 1983 Extra Hot Crispy Chilli Oil; 1 spring onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the dumplings following the pack, usually steamed for 8 to 10 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the soy and vinegar and spoon it over the dumplings.\u003c\/li\u003e\n\u003cli\u003eTop with 1 tsp of the chilli oil, taste, and add more only if you're brave. Finish with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n","brand":"DC CARTEL","offers":[{"title":"Default Title","offer_id":42696205303850,"sku":"DCC1984","price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-1983-extra-hot-crispy-chilli-oil-268g-front_91425da4-66c1-4229-a9e9-22afda748038.png?v=1783475960"},{"product_id":"stef-the-maori-rub-one-out-all-purpose-seasoning-rub","title":"STEF THE MAORI: Rub One Out All Purpose Seasoning 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 Mild — so gentle your nan would swipe it for her roast spuds (Hub Heat 2\/11)\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 Designed in New Zealand, made in Australia from at least 30% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chook, roast veg, seafood, or anything begging for a lift\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEvery cook wants a mate they can trust\u003c\/h2\u003e\u003cp\u003eRub One Out is that mate. The cheeky all-rounder from Stef the Maori, born on the barbie up in the Far North of Aotearoa, that flirts with every dish you throw at it. Steak, snags, Sunday roast, midnight munchies — one shake and you're the hero of the cook-up. No overthinking, no fancy footwork, just bold flavour on tap.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's a clean salty hit off the Himalayan pink and everyday salt. The middle carries garlic, onion and black pepper with a whisper of mustard, and it finishes savoury and moreish thanks to a yeasty umami depth. Balanced, seasoned right through, never one-note.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a scotch fillet 20 minutes before it hits a screaming pan or grill\u003c\/li\u003e\n\u003cli\u003eToss chunky-cut spuds or pumpkin in oil and a generous shake, then roast hot\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs before the barbie for a quick weeknight winner\u003c\/li\u003e\n\u003cli\u003eSprinkle over prawns or fish just before they go on the flame\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, savoury-flecked blend — fine enough to sit evenly, coarse enough to catch a crust. Pink-salt crystals glint through the pepper and herb.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Himalayan Pink Salt, Salt, Sugar, Spices (Black Pepper, Garlic, Onion, Mustard), Flavour Enhancer (621), Herbs, Rice Flour, Yeast Extract\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — 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\/610_sprinkle-rub-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 smuggler keeps a workhorse in the swag, and this is mine — flavour that never asks questions. Build the plate around it: mop your snags or chops with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then finish with a smear of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e for bite. Tip: season 20 minutes ahead so the salt draws in and the crust sets. The full stash lives in the \u003ca href=\"\/en-nz\/collections\/stef-the-maori\"\u003eStef the Maori collection\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: Scotch Fillet in a Hurry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwenty minutes ahead, hero by dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 2.5cm thick; 2 tsp Rub One Out; 1 tbsp olive oil; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks all over 20 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eHeat a pan or grill until smoking hot, oil the steaks and cook 3 minutes a side for medium-rare (about 54°C).\u003c\/li\u003e\n\u003cli\u003eAdd the butter for the last minute and spoon it over.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning ahead gives the salt time to draw in, so the crust sets properly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Rub One Out gluten-free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eIt's vegan-friendly, but may contain traces of gluten (wheat), soy, milk and peanuts from shared processing equipment — always check the physical label if you're managing an allergy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes — Rub One Out contains Flavour Enhancer (621), listed clearly in the ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is Rub One Out?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMild, Hub Heat 2\/11. It's built for flavour first, not fire — safe for the whole table, including kids.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat size is the shaker?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003e240g — enough for a solid run of weeknight cooks before you're back for more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eGenuinely anything: steak, chook, roast veg and seafood. It's the shaker you reach for when you haven't decided what's for dinner yet.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Rub One Out gluten-free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's vegan-friendly, but may contain traces of gluten (wheat), soy, milk and peanuts from shared processing equipment — always check the physical label if you're managing an allergy.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Rub One Out contains Flavour Enhancer (621), listed clearly in the ingredients.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is Rub One Out?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, Hub Heat 2\/11. It's built for flavour first, not fire — safe for the whole table, including kids.\"}}, {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"240g — enough for a solid run of weeknight cooks before you're back for more.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely anything: steak, chook, roast veg and seafood. It's the shaker you reach for when you haven't decided what's for dinner yet.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685360682,"sku":"STEFRUBO","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-rub-one-out-front-v2_26702601-14a1-4028-a1a8-9cdd80a3ed92.png?v=1786054814"},{"product_id":"stef-the-maori-ultimate-rub-collection-4-pack-seasoning-rub","title":"STEF THE MAORI: The Full Stef – All 4 Seasonings Bundle Pack","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium-mild across the four — from grandma-approved to smoker-ready (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e Four shakers — 240g Rub One Out, 240g Pork Hunt, 200g Deep Bush, 220g Aquadesiac\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Three of the four contain MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check each physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, pork, lamb, chicken, seafood and veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTHE FULL STEF — the whole flavour table, one box\u003c\/h2\u003e\u003cp\u003eWhy choose one when you can run the lot? THE FULL STEF stacks all four Stef the Maori seasonings into a single cheeky arsenal — the everyday all-rounder, the sweet-smoky pork weapon, the wild native-pepper number and the coastal zinger. Born in the Far North of Aotearoa, built for backyards right across Australia. Buy the bundle and save on the lot — the easiest way to cover every cook you'll throw down this year, and a ripping gift for the pitmaster who has everything but this.\u003c\/p\u003e\u003ch2\u003eWhat's in the box\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/stef-the-maori-rub-one-out-all-purpose-seasoning-rub\"\u003eRub One Out – All Purpose Seasoning\u003c\/a\u003e — the versatile all-rounder for steak, chook and veg\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/stef-the-maori-pork-hunt-pork-and-chicken-seasoning-rub\"\u003ePork Hunt – Pork \u0026amp; Chicken\u003c\/a\u003e — sweet-smoky star power for ribs, wings and roasts\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/stef-the-maori-deep-bush-savoury-with-horopito-seasoning-rub\"\u003eDeep Bush – Savoury with Horopito\u003c\/a\u003e — wild NZ horopito and paprika for lamb, venison and game\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eAquadesiac – Surf, Turf \u0026amp; Veggies\u003c\/a\u003e — zesty lime and nori seaweed for seafood, meat and veg\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow to cook with them\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eReach for Rub One Out on weeknight steak, snags and roast spuds\u003c\/li\u003e\n\u003cli\u003eCoat ribs and wings in Pork Hunt, then smoke or grill for a sticky, caramelised bark\u003c\/li\u003e\n\u003cli\u003eRub Deep Bush into lamb backstrap or venison before a hard sear\u003c\/li\u003e\n\u003cli\u003eDust Aquadesiac over prawns, calamari or chicken skewers just before the grill\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe flavour lineup\u003c\/h2\u003e\u003cp\u003eFour completely different directions, so there's always a right shaker for the plate. \u003cstrong\u003eRub One Out\u003c\/strong\u003e is clean and savoury — salt, garlic, onion and a whisper of mustard, finishing on a moreish umami note. \u003cstrong\u003ePork Hunt\u003c\/strong\u003e runs sweet and smoky, coconut sugar and paprika building a caramelised, sticky crust with a gentle chilli tingle. \u003cstrong\u003eDeep Bush\u003c\/strong\u003e is the wild card — native horopito pepper brings a slow, earthy heat that's genuinely unique to Aotearoa. \u003cstrong\u003eAquadesiac\u003c\/strong\u003e is bright and coastal, lime and nori giving it a zesty, briny lift. Mild through to medium-mild, so the whole table's covered whatever the heat tolerance.\u003c\/p\u003e\u003ch2\u003eIn the shakers\u003c\/h2\u003e\u003cp\u003eEach rub keeps its own character in the jar: Rub One Out is pale and fine, Pork Hunt a darker reddish-brown with visible spice speckle, Deep Bush earthy and herb-flecked, Aquadesiac pale with flecks of nori and lime. All four are coarse enough to build a proper crust and free-flowing enough to shake evenly.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003eAll four seasonings are vegan-friendly. Three of the four — Rub One Out, Pork Hunt and Aquadesiac — contain Flavour Enhancer (621); Deep Bush is made without it. Every jar may contain traces of gluten (wheat), soy, milk \u0026amp; peanuts from shared processing equipment. Full ingredient lists are printed on each individual product listing and the physical label — always check the label if you're managing a specific allergy or intolerance.\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\/735_fist-pump-four-shakers.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;\"\u003eFour jars, every base covered — the sort of haul I'd stash under a false floorboard. Complete the arsenal: mop your cooks with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungos Habanero Ketchup\u003c\/a\u003e on the table for dunking. Tip: keep the caps on tight and away from the steam so the blends stay free-flowing. The full range lives in the \u003ca href=\"\/en-nz\/collections\/stef-the-maori\"\u003eStef the Maori collection\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: Four-Jar Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne grill, four shakers, total takeover.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 chicken wings; 1 rump steak; 4 lamb cutlets; 12 green prawns; A shake each of all four seasonings.\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 wings with Pork Hunt, the steak with Rub One Out, the cutlets with Deep Bush and the prawns with Aquadesiac.\u003c\/li\u003e\n\u003cli\u003eCook the wings indirect at 180°C for 30 minutes until 75°C.\u003c\/li\u003e\n\u003cli\u003eMeanwhile sear the steak and cutlets over high heat for about 3 minutes a side, then rest.\u003c\/li\u003e\n\u003cli\u003eGrill the prawns last, 2 minutes a side, and serve everything on one big board.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Each blend is matched to the protein it's built for, so every bite tastes different.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow much do I save buying The Full Stef bundle?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eLess than buying all four seasonings separately.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eCan I buy the rubs individually instead?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes — every rub in the bundle is also sold on its own: Rub One Out, Pork Hunt, Deep Bush and Aquadesiac all have their own listings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhich rub in the bundle is the spiciest?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003ePork Hunt is the hottest of the four at a medium-mild Hub Heat 4\/11. Rub One Out is the mildest at Hub Heat 2\/11, with Deep Bush and Aquadesiac in between at Hub Heat 3\/11.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs The Full Stef good for gifting?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes — it's one of our most-gifted bundles. Four distinct flavours in one box covers almost any cook, which makes it an easy pick for a pitmaster who already has everything else.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDo all four rubs contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eThree of the four (Rub One Out, Pork Hunt, Aquadesiac) contain Flavour Enhancer (621). Deep Bush is made without it. Always check each physical label for the full ingredient list.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How much do I save buying The Full Stef bundle?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Less than buying all four seasonings separately.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy the rubs individually instead?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — every rub in the bundle is also sold on its own: Rub One Out, Pork Hunt, Deep Bush and Aquadesiac all have their own listings.\"}}, {\"@type\": \"Question\", \"name\": \"Which rub in the bundle is the spiciest?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork Hunt is the hottest of the four at a medium-mild Hub Heat 4\/11. Rub One Out is the mildest at Hub Heat 2\/11, with Deep Bush and Aquadesiac in between at Hub Heat 3\/11.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Full Stef good for gifting?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's one of our most-gifted bundles. Four distinct flavours in one box covers almost any cook, which makes it an easy pick for a pitmaster who already has everything else.\"}}, {\"@type\": \"Question\", \"name\": \"Do all four rubs contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Three of the four (Rub One Out, Pork Hunt, Aquadesiac) contain Flavour Enhancer (621). Deep Bush is made without it. Always check each physical label for the full ingredient list.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685524522,"sku":"STEF4PAK","price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/stef-bundle-gallery-hero-v2_86d858a5-4ede-474a-8184-97f84b476714.jpg?v=1786055333"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-best-sellers.png?v=1786084789","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/best-sellers.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}