{"title":"Butchers Axe","description":"\u003cp\u003e\u003cstrong\u003eButchers Axe started as a tight crew of Melbourne mates who took their backyard cook-ups way too seriously — seriously enough to walk away 2019 Australian BBQ Champions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat comp-table discipline runs through everything they bottle: rubs, seasonings, sauces and injections built to cover beef, lamb, pork, chicken and game, whether it's a quick Tuesday night steak or a full low-and-slow smoke.\u003c\/p\u003e\n\u003cp\u003eLeading the charge is jet-black \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eBig Bark\u003c\/a\u003e, the brand's best-selling rub, built on activated charcoal for a dramatic, shatter-crisp crust that's as much showpiece as seasoning — flanked by the everyday beef workhorse \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eBullseye\u003c\/a\u003e, lamb-and-game specialist \u003ca href=\"\/en-nz\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eHunter\u003c\/a\u003e, zesty citrus \u003ca href=\"\/en-nz\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eScout\u003c\/a\u003e, Tex-Mex-leaning \u003ca href=\"\/en-nz\/products\/butchers-axe-el-hacha-tex-mex-seasoning\"\u003eEl Hacha\u003c\/a\u003e, honey-kissed \u003ca href=\"\/en-nz\/products\/butchers-axe-ranger-red-rub\"\u003eRanger Red\u003c\/a\u003e, garlicky \u003ca href=\"\/en-nz\/products\/butchers-axe-woodlands-garlic-seasoning\"\u003eWoodlands\u003c\/a\u003e and the all-rounder \u003ca href=\"\/en-nz\/products\/butchers-axe-basecamp-all-purpose-seasoning-190g\"\u003eBasecamp\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eRound out the arsenal with \u003ca href=\"\/en-nz\/products\/butchers-axe-original-bbq-sauce-500ml\"\u003eOriginal\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/butchers-axe-sweet-heat-bbq-sauce-500ml\"\u003eSweet Heat\u003c\/a\u003e and tangy \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eMustard\u003c\/a\u003e barbecue sauces, plus dedicated \u003ca href=\"\/en-nz\/products\/butchers-axe-beef-injection-500g\"\u003ebeef\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/butchers-axe-pork-injection-500g\"\u003epork\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/butchers-axe-lamb-injection-500g\"\u003elamb\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/butchers-axe-chicken-injection-brine-500g\"\u003echicken\u003c\/a\u003e injections that push moisture and flavour deep into big cuts through a long cook — the kind of comp-tested detail that separates a trophy brisket from a dry one.\u003c\/p\u003e\n\u003cp\u003eProudly Australian made in Melbourne, built by cooks who still compete. Champion bark, backyard easy.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-hunter-lamb-and-game-rub","title":"BUTCHERS AXE: Hunter Lamb and Game Rub – 165g","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 \u0026amp; herby, built for game\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g 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 Lamb shoulder, lamb chops, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your game\u003c\/h2\u003e\u003cp\u003eHunter is the rub the Butchers Axe crew built for the meats that fight back — lamb, mutton and wild game that need a seasoning with backbone. A savoury blend rounded out with herbs and a whisper of coffee, it stands up to strong, gamey flavour instead of hiding it. Reach for it when there's a roast to carry the whole table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and salty, then herbs and dehydrated veg bring an earthy, almost woodsy middle. A quiet note of coffee deepens the finish with a roasted bitterness that flatters lamb fat and the mineral edge of game.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily the night before and slow-roast until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eSeason chops or cutlets and sear hard over coals for a herby, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eCoat venison backstrap, cook fast and hot, then rest it well before slicing.\u003c\/li\u003e\n\u003cli\u003eDust it over potatoes roasted in the lamb fat for a savoury side that steals the plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend flecked with green herbs and dark coffee grounds. Medium grind, it clings to fatty lamb and blooms into a herbaceous, earthy crust under the heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Raw Sugar, Brown Sugar, Dehydrated Vegetables, Herbs, Coffee, Flavour Enhancer 621, 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\/053_lamb-chops-hungry.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery camp oven needs a rub that can handle wild game, and Hunter's built for exactly that fight. Season it heavy and rest the meat a good while longer than you think — game punishes a light hand. Lacquer a shoulder late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the board for the sliced meat.\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: Overnight Hunter Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRubbed at dusk, pulled by dinner the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Hunter Lamb and Game Rub; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, rub it heavily all over and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the stock, cover tightly with foil and roast at 150°C for 4–5 hours until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eUncover, crank the oven to 220°C for 15 minutes to crisp the crust, then rest 15 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight sit lets the salt work in, and the covered stage keeps the meat moist while the fat renders.\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 — Hunter is a savoury, herby rub with no chilli heat.\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\u003eWhat meats suit it best?\u003c\/strong\u003e Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\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 — Hunter is a savoury, herby rub with no chilli heat.\"}}, {\"@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\": \"What meats suit it best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\"}}, {\"@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":40464424239146,"sku":"9369998050901","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butchers-axe-hunter-front-transparent.png?v=1783309032"},{"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":"butchers-axe-ranger-red-rub","title":"BUTCHERS AXE: Ranger Red Rub – 180g","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-led with a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g 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 Pork ribs, pork belly, chicken \u0026amp; beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLead with the big red\u003c\/h2\u003e\u003cp\u003eRanger is the sweet red rub the Butchers Axe crew reach for when they want colour and crowd-pleasing flavour in one shake. Built on layered sugars, paprika and honey powder, it lacquers up glossy and red on ribs and chicken and keeps the whole table coming back. When you're cooking for the troops, this one leads the way.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and rounded up front — caster, raw and brown sugars with honey powder — then paprika brings warmth and that deep red colour. A savoury backbone of hydrolysed veg and spice stops it turning candy, so it finishes sweet-savoury with a gentle glow rather than real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub pork ribs generously and cook low until the sugars set into a sticky, red-tinged crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken pieces and grill so the skin caramelises and colours up.\u003c\/li\u003e\n\u003cli\u003eSeason a pork belly and roast slow for glossy, mahogany edges.\u003c\/li\u003e\n\u003cli\u003eShake it over grilled corn or wedges for a sweet, smoky-red hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rich brick-red blend with a fine-to-medium grind. High in sugar, so it melts and caramelises fast — keep it back from the fiercest direct heat and it rewards you with colour and shine.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Caster Sugar, Spices, Raw Sugar, Brown Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Hydrolysed Vegetable Protein, Honey Powder, Spice Extract Paprika 160c, 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\/059_pork-ribs-rack-proud.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSome call it a spice run. I call it Tuesday. Sugary rubs like this one scorch fast, so keep the ribs back off direct flame and let the colour build slow and glossy. Glaze them late with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e for extra shine, then a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e for the fruity 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: Mahogany Roast Pork Belly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRed, glossy and gone before the carving knife's cold.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg boneless pork belly; 3 tbsp Ranger Red 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\u003ePat the belly dry, oil it and coat the meat side and edges generously with the rub.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke indirect at 150°C for about 2.5 hours, well away from direct flame, until the edges go mahogany and the meat is tender.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice into thick strips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e This rub is high in sugar, so gentle indirect heat builds colour without scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Ranger is sweet-led with only a gentle background warmth from paprika, not a chilli hit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pork ribs and belly, chicken, and beef where you want sweetness and red colour.\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\": \"Mild — Ranger is sweet-led with only a gentle background warmth from paprika, not a chilli hit.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and belly, chicken, and beef where you want sweetness and red colour.\"}}, {\"@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":40464424337450,"sku":"9356610000031","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-ranger-front-t.png?v=1783309550"},{"product_id":"butchers-axe-el-hacha-tex-mex-seasoning","title":"BUTCHERS AXE: El Hacha Tex Mex Seasoning Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Tex-Mex spice, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g 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 Tacos, chicken, beef mince \u0026amp; pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWield the Tex-Mex axe\u003c\/h2\u003e\u003cp\u003eEl Hacha is the Butchers Axe take on Texan-Mexican flavour — tomato, paprika and warm spice built to turn a midweek mince into a taco night worth talking about. Gringo or Tejano, it's the shake that drags your barbecue south of the border without setting anything on fire. Big flavour, easy heat.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSpice leads — cumin-warm and earthy — with tomato powder bringing a savoury-sweet tang and paprika lending colour and gentle warmth. A touch of food acid keeps it bright, so it lands like a proper taco seasoning: bold, tangy and moreish rather than hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrown beef or pork mince and stir it through heavily for instant taco or burrito filling.\u003c\/li\u003e\n\u003cli\u003eRub chicken thighs and grill for smoky, Tex-Mex charred edges.\u003c\/li\u003e\n\u003cli\u003eToss through corn, black beans or wedges before roasting.\u003c\/li\u003e\n\u003cli\u003eSeason prawns and flash them hot for a quick taco topper.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rusty red-brown blend, medium grind, flecked with dried veg and tomato. It dissolves into mince as it cooks and colours grilled meat a warm, appetising red.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Sugar, Dehydrated Vegetables, Flavour Enhancer 621, Tomato Powder, Spice Extract Paprika 160c, Food Acid 330, 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 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\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\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\/091_brisket-taco-wink.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;\"\u003eDarryl's orders: brown the mince hot and heavy-handed with El Hacha before it ever meets a shell. Warm a swipe of \u003ca href=\"\/en-nz\/products\/taipan-bbq-oaxaca-bbq-sauce-mild-smoky-sweet-bbq-sauce-250ml\"\u003eTaipan Oaxaca BBQ Sauce\u003c\/a\u003e into the pan for a smoky-sweet base, then finish with a spoon of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Chilli Oil\u003c\/a\u003e for crunch and a slow-building kick. Taco night just cleared 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: El Hacha Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes from shell to getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled green prawns; 1½ tbsp El Hacha Tex Mex Seasoning; 1 tbsp oil; 8 small tortillas; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 1–2 minutes a side until just pink and opaque.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill, load them with prawns and shredded cabbage, and squeeze lime over the top.\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 — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\"}}, {\"@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":40464424370218,"sku":"9356610000048","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-elhacha-front-t.png?v=1783309556"},{"product_id":"butchers-axe-scout-lemon-pepper-seasoning","title":"BUTCHERS AXE: Scout Lemon Pepper 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 None — bright, zesty, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g 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 Chicken, fish, prawns \u0026amp; chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the target with a squeeze of lemon\u003c\/h2\u003e\u003cp\u003eScout is the bright, savoury lemon-pepper seasoning that hits the mark every time. Real lemon peel and cracked pepper over a savoury base make it the go-to for chicken and seafood — the shake that lifts a simple grill into something zesty and moreish. Aim for perfection; this one lands it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty lemon peel leads, sharp and fragrant, over a peppery, savoury middle. Herbs and a touch of food acid keep it fresh and tangy right through to a clean, citrus finish that flatters delicate meat rather than smothering it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason chicken breast or thighs and grill for a bright, peppery crust.\u003c\/li\u003e\n\u003cli\u003eDust white fish or salmon before pan-frying or baking in foil.\u003c\/li\u003e\n\u003cli\u003eToss through prawns with a little oil and flash them hot.\u003c\/li\u003e\n\u003cli\u003eShake over hot chips or roast potatoes for a lemon-pepper hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, speckled blend with visible lemon peel and cracked black pepper. Medium grind, it clings to oiled chicken skin and fish and brightens as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Lemon Peel, Flavour Enhancer 621, Dehydrated Vegetables, Herbs, Food Acid 330, 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 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Scout is a bright lemon-pepper seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, fish and seafood, plus chips and roast veg that suit a citrus lift.\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\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\/139_hungry-grilling-prawn-skewers.png?v=1783006579\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that lemon in my life. Glaze grilled chicken late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy BBQ Glaze\u003c\/a\u003e for shine and a citrus-friendly sweetness, then finish hot chips with a proper dusting of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt Seasoning\u003c\/a\u003e. Zesty, savoury, gone before the plate's cleared.\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: Lemon Pepper Salmon Parcels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWrapped tight, opened proud.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 salmon fillets; 2 tsp Scout Lemon Pepper Seasoning; 1 tbsp butter, cut into 4; 1 lemon, 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\u003eLay each fillet on a sheet of foil, season with Scout and top with a slice of lemon and a nub of butter.\u003c\/li\u003e\n\u003cli\u003eSeal into loose parcels and cook on the barbie or in the oven at 200°C for 12–15 minutes, until the fish flakes easily.\u003c\/li\u003e\n\u003cli\u003eOpen at the table and spoon the buttery juices over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The parcel steams the fish gently, so the lemon peel and pepper stay bright.\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 — Scout is a bright lemon-pepper seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, fish and seafood, plus chips and roast veg that suit a citrus lift.\"}}, {\"@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":40464424402986,"sku":"9356610000437","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-scout-front-t.png?v=1783309563"},{"product_id":"butchers-axe-woodlands-garlic-seasoning","title":"BUTCHERS AXE: Woodlands Garlic 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 None — savoury garlic \u0026amp; mushroom, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g 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 Steak, chicken, mushrooms \u0026amp; roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything's better with garlic\u003c\/h2\u003e\u003cp\u003eWoodlands is the everyday garlic seasoning that gets the tastebuds tingling — deep roasted garlic backed by mushroom-umami and a whisper of smoke. It's the shake that walks straight off the barbecue and into your midweek cooking, lifting everything from a steak to a tray of veg. Set those flavours free.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic leads, rounded and savoury rather than sharp, then mushroom powder brings a deep umami middle. A wisp of smoke flavour rounds it out, so it finishes savoury and moreish with real depth for something so easy to use.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak before a hard sear for a garlicky, savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss mushrooms and roast veg in oil and Woodlands before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eRub chicken and grill, or stir it through a garlic butter for corn and bread.\u003c\/li\u003e\n\u003cli\u003eShake it into mince, mash or scrambled eggs for an instant umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan blend flecked with dried garlic and mushroom. Medium grind, it dissolves into butter and oil beautifully and blooms garlicky under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Flavour Enhancer 621, Mushroom Powder, Smoke Flavour, 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 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\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\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\/078_steak-cut-juicy-overjoyed.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;\"\u003eEvery steak deserves a proper hit of garlic before it ever sees the pan. Melt a knob of butter into Woodlands first, then build the plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e brushed on late and a sharp smear of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e smuggled onto the side. — Cap'n Darryl \"Second Coat\"\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 Barbie Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that keeps stealing the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g Swiss brown mushrooms; 60g butter; 2 tsp Woodlands Garlic Seasoning; Small handful 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\u003eMelt the butter with the seasoning in a tray on the barbie.\u003c\/li\u003e\n\u003cli\u003eToss the mushrooms through and cook over medium heat for 10–12 minutes, turning, until golden and glossy.\u003c\/li\u003e\n\u003cli\u003eScatter with parsley and serve next to your steak.\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 — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\"}}, {\"@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":40464424435754,"sku":"9356610000444","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-woodlands-front-t.png?v=1783309569"},{"product_id":"butchers-axe-gyros-rotisserie-seasoning","title":"BUTCHERS AXE: Gyros Rotisserie Seasoning Rub – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Mediterranean spice, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g 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 Chicken, lamb, pork \u0026amp; the rotisserie\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eStraight off the spit\u003c\/h2\u003e\u003cp\u003eGyros bottles the magic of meat turning slow over fire — garlic, herbs and warm Mediterranean spice built for the rotisserie and the grill. It's the seasoning that transports a backyard cook to a street-side souvlaki stand, all savoury depth and herby lift. Load the spit and let the juices drip.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic and herbs lead, green and fragrant, over a savoury spiced base. Hydrolysed veg deepens the middle into something rich and rounded, and it finishes warm and Mediterranean — oregano-adjacent, moreish, never hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat chicken thighs and stack them on a rotisserie or spit for classic gyros.\u003c\/li\u003e\n\u003cli\u003eRub lamb before slow-roasting, then shave it thin for souvlaki and wraps.\u003c\/li\u003e\n\u003cli\u003eSeason pork scotch and grill for Greek-style pork skewers.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes with olive oil and lemon for a Mediterranean side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA green-flecked savoury blend with visible herbs and a medium grind. It clings to oiled meat and blooms herby and garlicky as the fat renders on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Herbs, Hydrolysed Vegetable Protein, Flavour Enhancer 621, Anti-caking Agent 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 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Gyros is warm, herby Mediterranean spice with no chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\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\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\/120_hungry-rotisserie-chook.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: keep the spit low and let the fat baste the meat on its way down — don't rush the skin. Lacquer it late with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys BBQ Jungle Juice Cherry Apple Jalapeño Rib Glaze\u003c\/a\u003e for shine, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e for the ones after a bit of tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Chicken Gyros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet-stand souvlaki, no plane ticket required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thighs; 2 tbsp Gyros Rotisserie Seasoning; 2 tbsp olive oil; Juice of 1 lemon; 4 pita breads with tzatziki and tomato.\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 the oil, lemon and seasoning and marinate in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eLoad onto the rotisserie or grill over medium heat until they reach 75°C, about 20–25 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thin and stuff into warm pita with tzatziki and tomato.\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 — Gyros is warm, herby Mediterranean spice with no chilli burn.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\"}}, {\"@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":40464424468522,"sku":"9356610000451","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-gyro-front-t.png?v=1783309574"},{"product_id":"butchers-axe-basecamp-all-purpose-seasoning-190g","title":"BUTCHERS AXE: Basecamp All-Purpose Seasoning – 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 — balanced, savoury, no chilli\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 Contains milk (butter powder) and flavour enhancers 621 \u0026amp; 635 (listed ingredients); no gluten-free claim — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Any protein or veg — beef, chicken, pork, sausages, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEvery good adventure starts at Basecamp\u003c\/h2\u003e\u003cp\u003eBasecamp is the Butchers Axe all-purpose rub — bold, balanced and packed with savoury flavour, built to season anything you throw at it. It's the one that lives next to the stove as much as the smoker: sprinkle, cook, done. When you're not sure which jar to reach for, this is the answer.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRounded and savoury from front to back — salt-and-spice forward with a gentle balancing sweetness. There's no single loud note; it's built to lift the meat or veg underneath rather than take over, which is exactly what makes an all-purpose blend earn its keep.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak, chops or chicken before grilling for an easy savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss potatoes, pumpkin or mixed veg in oil and Basecamp before roasting.\u003c\/li\u003e\n\u003cli\u003eShake through mince, rissoles or sausages for everyday flavour.\u003c\/li\u003e\n\u003cli\u003eSprinkle over eggs, avo toast or a tray bake when you want a quick lift.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury all-purpose blend with a medium grind, easy to shake evenly over anything. It bonds to oiled surfaces and seasons right through the cook.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label, as listed by AU stockist Smoked BBQ Co):\u003c\/strong\u003e Sea salt, sugar, flavour enhancer 621, flavour enhancer 635, rice bran oil, spices, butter powder, anticaking agent, yeast extract, vegetable extract.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e Milk (butter powder — listed ingredient).\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made by the brand — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Basecamp is a balanced, savoury all-purpose seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat can I use it on?\u003c\/strong\u003e Just about anything — beef, chicken, pork, sausages, eggs and roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made by the brand. It contains milk (butter powder) — always check the physical label if you have allergies.\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\/200_proud-hero-cleaver-feast.png?v=1783006829\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;\"\u003eNo manifest, no problem — this jar goes wherever the fridge door opens. Dry-brine your protein with it the night before for a deeper crust, then build the plate with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e and a smear of \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements Mango \u0026amp; Chilli Chutney\u003c\/a\u003e on the side. — Cap'n Darryl \"Second Coat\"\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: Basecamp Crispy Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmash first, ask questions later.\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 Basecamp All-Purpose 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 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSpread on an oiled tray and squash each one flat with the base of a glass.\u003c\/li\u003e\n\u003cli\u003eDrizzle with oil, shake Basecamp over and roast at 220°C for 30 minutes until the edges crunch.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing creates loads of ragged edges for the oil and seasoning to crisp up.\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 — Basecamp is a balanced, savoury all-purpose seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What can I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Just about anything — beef, chicken, pork, sausages, eggs and roast veg.\"}}, {\"@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":43479538794538,"sku":"9356610000413","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-basecamp-front-t.png?v=1783309901"},{"product_id":"butchers-axe-bbq-mustard-sauce-500ml","title":"BUTCHERS AXE: Mustard 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 — tangy Carolina-gold, 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 Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, snags \u0026amp; ham\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGold that never cleared customs\u003c\/h2\u003e\u003cp\u003eButchers Axe Mustard BBQ is the Carolina-gold sauce your pork has been waiting for — tangy yellow mustard rounded out with cider vinegar, honey and a whisper of hickory smoke. It's the Southern-style finisher that cuts through fatty pork and lacquers chicken skin gold. Sharp, sweet and dangerously moreish.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright mustard tang leads, backed by vinegar and a mellow honey-and-brown-sugar sweetness. Underneath sits a savoury base of tomato, garlic, onion and hickory smoke with a Cajun-spiced hum, so it finishes tangy-sweet with real depth rather than straight vinegar bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eToss it through pulled pork for a Carolina-gold finish.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings in the last few minutes for a golden, sticky skin.\u003c\/li\u003e\n\u003cli\u003eSlather it on a ham before roasting for a tangy, burnished crust.\u003c\/li\u003e\n\u003cli\u003eServe it alongside snags, schnitty or a pork roll as a sharp table sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, golden-yellow sauce with a pourable, clinging body. Flecked with spice, it coats the back of a spoon and clings to meat without running straight off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (32%), Water, Mustard Seed, Sugar, Salt, Food Acid (Acetic), Turmeric, Spice Extracts, Garlic Extract, Apple Cider Vinegar, Brown Sugar, White Sugar, Tomato Puree, Honey, Tomato Paste, Hickory Smoke Flavour, Vinegar, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Worcestershire Sauce, Onion, Garlic, Cajun Seasoning, Black Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and mustard. No gluten-free claim is made — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it's a tangy mustard BBQ sauce with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e Yes — it contains soy and mustard; 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\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\/209_hungry-pulled-pork-bun.png?v=1783006831\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 one fell off the back of a smoker, and I'm not sorry. Warm the bottle before it goes on so it spreads thin and clings to the meat instead of pooling — rub the pork with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e before it goes low and slow, then finish the plate with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e for sweetness against the tang.\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: Carolina Gold Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGolden skin, tangy finish, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg bone-in chicken thighs; 1 tbsp oil; 1 tsp salt; ½ cup Mustard BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and salt the thighs and cook indirect at 180°C, skin up, for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the Mustard BBQ Sauce and cook another 5–10 minutes until the glaze sets and the thighs hit 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with an extra drizzle of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing in the last few minutes sets the sauce without burning the honey and sugar.\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 — it's a tangy mustard BBQ sauce with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains soy and mustard; 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":43870338678826,"sku":"9356610001809","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-mustard-front-t.png?v=1783309914"},{"product_id":"butchers-axe-heat-resistant-barbecue-gloves-500-c-bbq-smoker-protection","title":"BUTCHERS AXE: Heat Resistant Barbecue Gloves – 500°C BBQ \u0026 Smoker Protection","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 Rating:\u003c\/strong\u003e Resistant to 500°C\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Thick cotton with silicone-designed grip\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e One size, flexible fit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Hot grates, cast iron, moving coals \u0026amp; pulling pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBring out your inner Fire Boss\u003c\/h2\u003e\u003cp\u003eThe Butchers Axe Heat Resistant Glove is the bit of kit that lets you grab what everyone else needs tongs for. Rated to 500°C and built from thick cotton with a silicone-designed grip, it shrugs off the heat of grates, cast iron and coals while still letting you hold on tight. One size, machine washable, and ready for the mess.\u003c\/p\u003e\u003ch2\u003eBuilt for the heat\u003c\/h2\u003e\u003cp\u003eSerious barbecue means handling hot metal, shifting coals and pulling big cuts by hand. This glove takes the fear out of it — the cotton shields from radiant heat while the silicone grip stops a greasy grate or a hot pan slipping. It's the difference between fumbling with tongs and just picking the thing up.\u003c\/p\u003e\u003ch2\u003eHow to use them\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGrab hot grates, cast-iron pans and skewers straight off the fire.\u003c\/li\u003e\n\u003cli\u003eMove lit coals and reposition wood chunks without flinching.\u003c\/li\u003e\n\u003cli\u003eLift and pull hot pork shoulder or brisket by hand.\u003c\/li\u003e\n\u003cli\u003eHandle a screaming-hot kamado or kettle lid with confidence.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSpecs \u0026amp; care\u003c\/h2\u003e\u003cp\u003eOne-size, flexible fit built from thick cotton with a silicone grip pattern, rated to 500°C. Machine washable — wash off the smoke and grease and go again. Not for prolonged direct flame contact; use as a heat-resistant handling glove, not a fire glove. Please confirm pair-or-single packaging from the physical item — to be confirmed from the 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\/271_grinning-searing-castiron.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA good cook leaves no evidence — just clean bones and no burnt fingers. Glove up before you reach into a screaming-hot firebox to mop or glaze, then rub the cook with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-red\"\u003eHardcore Carnivore Red Rub\u003c\/a\u003e and finish it with a \u003ca href=\"\/en-nz\/products\/blues-hog-tennessee-red-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Tennessee Red BBQ Sauce\u003c\/a\u003e mop. Pull it apart barehanded — well, gloved.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: The Gloved Two-Zone Setup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGrab what everyone else needs tongs for.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Butchers Axe Heat Resistant Gloves; 1 chimney starter; 2kg charcoal briquettes.\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\u003eLight a full chimney and wait about 15 minutes until the top coals are ashed over grey.\u003c\/li\u003e\n\u003cli\u003eGlove up, grip the chimney handle and pour the coals onto one side of the kettle for a hot zone and a cool zone.\u003c\/li\u003e\n\u003cli\u003eUse the gloves to drop the grate in place and shift any stray coals, then cook direct over the hot side and indirect on the cool side.\u003c\/li\u003e\n\u003cli\u003eTreat them as handling gloves, not fire gloves: quick grabs of hot metal and coals, never resting in open flame.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow heat resistant is it?\u003c\/strong\u003e It's rated to 500°C for handling hot grates, pans and coals — for grabbing and moving, not holding in open flame.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it fit me?\u003c\/strong\u003e It's a flexible one-size design made to fit most hands.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I wash it?\u003c\/strong\u003e Yes — it's machine washable, so smoke and grease come straight out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it sold as a pair or single?\u003c\/strong\u003e Please confirm pair or single from the product packaging — check the physical item.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How heat resistant is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's rated to 500C for handling hot grates, pans and coals — for grabbing and moving, not holding in open flame.\"}}, {\"@type\": \"Question\", \"name\": \"Will it fit me?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a flexible one-size design made to fit most hands.\"}}, {\"@type\": \"Question\", \"name\": \"Can I wash it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's machine washable, so smoke and grease come straight out.\"}}, {\"@type\": \"Question\", \"name\": \"Is it sold as a pair or single?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Please confirm pair or single from the product packaging — check the physical item.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":43906412642346,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-gloves-both-t.png?v=1783310258"},{"product_id":"butchers-axe-stampede-steak-seasoning-180g","title":"BUTCHERS AXE: Stampede Steak Seasoning – 180g","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 — robust, beefy \u0026amp; savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g 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 (wheat), dairy (milk), soy \u0026amp; peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, burgers, beef ribs \u0026amp; roast beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLead the charge\u003c\/h2\u003e\u003cp\u003eStampede is the Butchers Axe steak seasoning built for one job — making beef taste more like beef. A robust, savoury blend of smoke, yeast and umami that lays down a deep, beefy crust on a good steak. Unleash it on the grill and every bite delivers.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens salty and savoury, then smoke powder and yeast extract build a deep, roasted, umami middle. A whisper of citric acid keeps it lively, and it finishes big and beefy — the kind of savoury depth that makes a plain steak taste dry-aged.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason thick steaks generously and sear hard for a dark, savoury crust.\u003c\/li\u003e\n\u003cli\u003eMix it through beef mince for burgers with serious backbone.\u003c\/li\u003e\n\u003cli\u003eRub beef ribs and smoke low until tender.\u003c\/li\u003e\n\u003cli\u003eDust a roast before it goes in for a savoury, umami bark.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend, medium grind, flecked with herbs and dried veg. It grabs onto beef fat and blooms into a deep, roasted crust under high heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Caster Sugar, Flavour Enhancer (621), Dehydrated Vegetables, Hydrolysed Vegetable Protein, Flavour Enhancer (635), Smoke Powder, Citric Acid (330), Yeast Extract, Spice Extract (160c), Herbs, Anti-Caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten (wheat), dairy (milk), soy 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\/023_steak-thumbs-up.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery steak night needs backbone, and Stampede brings it in one shake. Season it hard, sear it harder, then rest a few minutes so the juices settle back where they belong. Mop a beefy cut late with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then finish burgers or the sliced ends with a scatter of \u003ca href=\"\/en-nz\/products\/four-saucemen-the-burger-salt-300g\"\u003eFour Saucemen Burger 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: Stampede Cheeseburgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBurgers with a beefy backbone and a loud entrance.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince (about 20% fat); 2 tbsp Stampede Steak Seasoning; 4 slices cheese; 4 burger buns.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the seasoning lightly through the mince and form 4 patties a little wider than your buns.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 4 minutes a side until they reach 71°C, adding the cheese for the last minute.\u003c\/li\u003e\n\u003cli\u003eToast the buns on the grill and build.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Stampede is a robust, beefy steak seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steaks, burgers, beef ribs and roast beef — anywhere you want a bigger beef flavour.\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 (wheat), dairy (milk), soy and peanut — 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 — Stampede is a robust, beefy steak seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steaks, burgers, beef ribs and roast beef — anywhere you want a bigger beef flavour.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten (wheat), dairy (milk), soy and peanut — 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":44526754398250,"sku":"STAMPEDE","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-stampede-front-t.png?v=1783309910"},{"product_id":"butchers-axe-original-bbq-sauce-500ml","title":"BUTCHERS AXE: Original 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 — smoky and sweet, no chilli burn\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 Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e 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, burgers \u0026amp; snags\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe house sauce\u003c\/h2\u003e\u003cp\u003eOriginal is the Butchers Axe everyday BBQ sauce — a rich, smoky tomato base built on molasses, honey and a whisper of tamarind. It's the bottle that lives on the table and the one you reach for when a cook just needs finishing. Smoky, sweet and properly moreish, it plays nice with everything off the grill.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet tomato and molasses lead, deep and glossy, with honey and apple rounding the edges. Hickory smoke and tamarind bring a savoury, slightly tangy middle, and a quiet base of onion, garlic and warm spice keeps the finish smoky rather than sharp.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in the last few minutes so it glazes instead of burns.\u003c\/li\u003e\n\u003cli\u003eMop brisket or pulled pork for a smoky, glossy finish.\u003c\/li\u003e\n\u003cli\u003eServe it on burgers and snags as a rich table sauce.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through beans or a braise for smoky depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA deep, glossy red-brown sauce with a thick, clinging pour. Smooth and spoon-coating, thickened just enough to cling to ribs without sliding off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato Puree, White Sugar, Water, Apple Concentrate, Honey, Vinegar, Molasses, Worcestershire Sauce, Apple Cider Vinegar, Brown Sugar, Tomato Paste, Tamarind, Hickory Smoke Flavour, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Onion, Salt, Garlic, Chilli, Paprika, Cumin, Xanthan Gum, Black Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten-free claim is made — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Original is a smoky, sweet BBQ sauce; there's a touch of chilli in the blend for depth, not heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork, burgers and snags — a true all-round finishing sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e Yes — it contains soy; 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\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\/182_wide-eyes-ribs-rack-high.png?v=1783006829\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 fridge needs a bottle that just works, and this is it. Brush it on in the last fifteen minutes so the sugars glaze instead of scorch — rub the brisket first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow N Slow Basics Beef Bounce Rub\u003c\/a\u003e for a coffee-dark bark, then finish sliced ends with a drizzle of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungos Crispy Chilli Oil\u003c\/a\u003e for crunch and heat.\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 Barbie Beans and Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne pan, a fistful of snags, total crowd control.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 thick pork sausages; 1 onion, diced; 2 x 400g tins cannellini beans, drained; ½ cup Original BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the snags until they reach 71°C, then slice them into chunks.\u003c\/li\u003e\n\u003cli\u003eIn a cast-iron pan on the barbie, soften the onion in a little oil for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the beans, sauce, sliced snags and a splash of water and simmer for 15 minutes until thick and glossy.\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 — Original is a smoky, sweet BBQ sauce; there's a touch of chilli in the blend for depth, not heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ribs, brisket, pulled pork, burgers and snags — a true all-round finishing sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains soy; 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":44526756003882,"sku":"BA-ORIG-BBQ","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-original-front-t.png?v=1783309918"},{"product_id":"butchers-axe-sweet-heat-bbq-sauce-500ml","title":"BUTCHERS AXE: Sweet Heat 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 Mild to medium — real jalapeño warmth over a sweet base\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 Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, wings, pork \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet up front, heat on the back\u003c\/h2\u003e\u003cp\u003eSweet Heat takes the smoky-sweet Butchers Axe base and threads real jalapeño through it — the sauce for people who want flavour first and a warm kick second. It glazes ribs and wings sticky and glossy, then leaves a gentle build of chilli that keeps you coming back. Sweet enough for the kids' ribs, warm enough for yours.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet tomato, honey and molasses lead, just like the Original, then jalapeño and chilli bring a green, fruity warmth through the middle. Hickory smoke and tamarind keep it savoury underneath, so it finishes sweet-smoky with a slow, moreish heat rather than a sharp burn.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGlaze ribs or wings in the last few minutes for a sticky, sweet-hot lacquer.\u003c\/li\u003e\n\u003cli\u003eBrush pork belly or chops late for glossy, gently spicy edges.\u003c\/li\u003e\n\u003cli\u003eSpoon it onto burgers and pulled-pork rolls for sweet heat.\u003c\/li\u003e\n\u003cli\u003eStir through a tray of smashed potatoes or beans for a warm kick.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy red sauce, a touch brighter than the Original, with visible flecks of chilli and spice. Thick and clinging, it glazes up sticky under the grill.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato Puree, White Sugar, Water, Apple Concentrate, Honey, Vinegar, Molasses, Jalapeno Pepper, Worcestershire Sauce, Apple Cider Vinegar, Brown Sugar, Tomato Paste, Tamarind, Hickory Smoke Flavour, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Onion, Salt, Garlic, Chilli, Paprika, Cumin, Xanthan Gum, Black Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten-free claim is made — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium — real jalapeño gives a warm, building heat over a sweet base, not a fierce burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, wings, pork and burgers — anywhere sweet-and-spicy earns its place.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e Yes — it contains soy; 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\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\/216_cheeky-wince-hot-wing.png?v=1783006829\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 this is the sauce for people who want flavour first and heat second. Glaze ribs or wings late so the sugars set sticky rather than burn — rub them first with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-the-rip\"\u003eCoast N Smoke The Rip Rub\u003c\/a\u003e for a mild-medium base heat, then finish with a pinch of \u003ca href=\"\/en-nz\/products\/four-saucemen-the-chicken-salt-300g\"\u003eFour Saucemen The Chicken Salt\u003c\/a\u003e for crunch on the way 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: Sweet Heat Sticky Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet enough for the kids, warm enough for you.\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; ½ cup Sweet Heat BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wings with oil and salt and cook indirect at 180°C for about 40 minutes until the skin is crisp and they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eToss them through the sauce in a bowl.\u003c\/li\u003e\n\u003cli\u003ePut them back on for 5–10 minutes so the glaze turns sticky.\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 to medium — real jalapeño gives a warm, building heat over a sweet base, not a fierce burn.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ribs, wings, pork and burgers — anywhere sweet-and-spicy earns its place.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains soy; 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":44526757609514,"sku":"BA-SWEETHEAT","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-sweetheat-front-t.png?v=1783309923"},{"product_id":"butchers-axe-lamb-injection-500g","title":"BUTCHERS AXE: Lamb Injection – 500g","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, herby flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\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 No gluten-free claim made; may contain soy, gluten, 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 Lamb shoulder, leg \u0026amp; wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFlavour from the inside out\u003c\/h2\u003e\u003cp\u003eLamb Injection is the competition-tested way the Butchers Axe crew get savoury, herby flavour and serious moisture all the way to the middle of a big cut. Dissolve it, inject it, and let it work while the rub handles the outside. It's how the comp cooks keep a lamb shoulder juicy through a long, slow ride.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and herb-driven — yeast extract and vegetable powders build a deep, roasted umami base, lifted by herbs and spice. It reads like a concentrated lamb stock with a herby edge, seasoning the meat from within rather than sitting on the surface.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of lamb the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours so it distributes.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke or roast low and slow.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Flavours (natural flavouring complexes, vegetable protein extract, maltodextrin, colour 150d, flavour, vegetable oil), Mineral Salts 451, 341, Salt, Sugar, Yeast Extract, Vegetable Powders, Food Acid 262, Herbs and Spices, Spice Extract, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain soy, gluten, 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\/233_proud-slicing-lamb-rump.png?v=1783006830\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 serious lamb shoulder needs flavour working from the inside as well as out. Inject it the night before so the moisture settles deep, then let the rub build the crust while it smokes low and slow. Season the outside with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys Lamb Rub\u003c\/a\u003e and finish the plate with a mop of \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e. Juicy right through the middle.\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: Injected Smoked Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour smuggled right into the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in lamb leg; 2 tbsp Lamb Injection powder; 150ml chicken stock or water; 2 tbsp your favourite lamb 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\u003eDissolve the injection powder in the warm stock and let it cool.\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain all over the leg, then rest it in the fridge for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 63°C for pink slices, about 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 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 Half the label ratio suits a leg about half the size of a full comp cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury, herby flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, 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 do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, herby flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, 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":44526759346218,"sku":"BA-LAMB-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-lambinj-front-t.png?v=1783310255"},{"product_id":"butchers-axe-beef-injection-500g","title":"BUTCHERS AXE: Beef Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — smoky, savoury flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\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 No gluten-free claim made; may contain soy, gluten, 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 cheeks \u0026amp; big beef cuts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep beef, all the way through\u003c\/h2\u003e\u003cp\u003eBeef Injection is how the Butchers Axe comp cooks push smoky, concentrated beef flavour and moisture right into the heart of a brisket. Dissolve, inject and rest — then the rub handles the bark while the inside stays juicy and rich. It's the insurance policy for a long cook on a lean cut.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA deep, roasted beef-stock character built on yeast extract, vegetable protein and a proper hit of smoke flavour. It's savoury and umami-heavy, seasoning the meat from the middle out so every slice tastes beefier, not just the bark.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (beef stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of beef the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke low and slow through the stall.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun and heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mineral Salts 451, 341, Flavour (natural flavouring complexes, vegetable protein extract, maltodextrin, smoke flavour, colour 150d, flavour, vegetable oil), Salt, Yeast Extract, Vegetable Powders, Sugar, Flavour Enhancer 635, Spices and Extracts, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain soy, gluten, 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\/845_presenting-brisket-injector.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;\"\u003eI've smuggled worse past the missus than this tub. Inject the brisket the night before so the flavour has time to settle, then wrap it through the stall to push it home. Bark it with \u003ca href=\"\/en-nz\/products\/the-feedlot-cross-breed\"\u003eThe Feedlot Cross Breed Rub\u003c\/a\u003e and mop the sliced ends with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e. Low, slow, and strictly off the books.\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: Juicy Smoked Brisket Flat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe lean end, minus the dry ending.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg brisket flat; 2 tbsp Beef Injection powder; 150ml beef stock; 3 tbsp your favourite beef 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\u003eDissolve the powder in warm stock, cool it, then inject along the grain the day before. Rest in the fridge 4–6 hours or overnight.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until the bark sets, around 70°C internal.\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and keep going to about 95°C, when a probe slides in easily.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for an hour before slicing against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The flat has little fat, so the injection carries moisture where the fat can't.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of beef along the grain, then rest cold for 4–6 hours before smoking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a smoky, savoury flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, 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 do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of beef along the grain, then rest cold for 4–6 hours before smoking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a smoky, savoury flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, 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":44526761082922,"sku":"BA-BEEF-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-beefinj-front-t.png?v=1783310243"},{"product_id":"butchers-axe-chicken-injection-brine-500g","title":"BUTCHERS AXE: Chicken Injection \/ Brine – 500g","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 poultry brine, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\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 Ingredients \u0026amp; allergens to be confirmed from the physical label — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole birds, chicken pieces \u0026amp; turkey\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eJuicy birds, no guesswork\u003c\/h2\u003e\u003cp\u003eChicken Injection and Brine is the Butchers Axe answer to dry poultry — developed by Australian BBQ champions to lock moisture and flavour into whole birds and comp chicken. Dissolve it, inject or brine, and let it work its way through. Tried and tested on the circuit, it turns an ordinary roast chook into a standout.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA savoury, poultry-friendly brine that seasons and holds moisture from the inside. It's built to keep breast meat juicy and season right to the bone, without adding heat or overpowering the bird's own flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (chicken stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a whole bird, or use as a brine for pieces.\u003c\/li\u003e\n\u003cli\u003eRest at 0–4°C for a few hours so it distributes.\u003c\/li\u003e\n\u003cli\u003ePat dry, rub the skin, then roast or smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting or brining. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made. Full ingredient and allergen information to be confirmed — 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\/291_grinning-basting-spatchcock.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: don't over-brine a bird — a few hours in the fridge is plenty, then pat the skin bone-dry so it crisps instead of steams. Season it with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e and finish the plate with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e. Juicy bird, crackling skin, no guesswork.\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: Injected Smoked Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eJuicy breast meat, every single time.\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 Chicken Injection \/ Brine powder; 150ml chicken stock; 1 tbsp oil and your favourite chicken 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\u003eDissolve the powder in warm stock, cool it, then inject into the breasts, thighs and drumsticks.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 3 hours, then pat the skin bone-dry.\u003c\/li\u003e\n\u003cli\u003eOil, rub and cook at 160°C for about 1.5 hours until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury moisture-and-flavour brine with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere can I check the ingredients?\u003c\/strong\u003e The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\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 do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury moisture-and-flavour brine with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Where can I check the ingredients?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\"}}, {\"@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":44526763704362,"sku":"BA-CHKN-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-chickeninj-front-t.png?v=1783310248"},{"product_id":"butchers-axe-pork-injection-500g","title":"BUTCHERS AXE: Pork Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, smoky flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\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 Contains soy; may contain traces of gluten, 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 Pork shoulder, pulled pork \u0026amp; ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet smoke, right to the bone\u003c\/h2\u003e\u003cp\u003ePork Injection is how the Butchers Axe crew keep a shoulder juicy and sweet all the way through a long, low cook. Built on molasses and smoke, it drives flavour and moisture deep into the meat so pulled pork stays succulent instead of drying out over the hours. Comp-tested, backyard-ready.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet molasses leads, backed by smoke flavour and a savoury yeast-and-vegetable base. It reads like a concentrated sweet-smoky pork marinade, seasoning from the middle out so every strand of pulled pork carries flavour, not just the bark.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (apple juice or stock works well).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a 5–7kg pork shoulder the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke low and slow and pull.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury-sweet powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun and heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Mineral Salts 451, 341, Flavour (vegetable protein extract, yeast extract, maltodextrin, molasses, salt, smoke flavour, flavours, mineral salt 508, vegetable oil), Yeast Extract, Vegetable Powders, Salt, Food Acid 331, Flavour Enhancer 621, 635, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten-free claim is made; may contain traces of gluten, 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\/277_amazed-smoked-pork-shoulder.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery good pulled pork starts with moisture built in from the start. Inject the shoulder the night before with a splash of apple juice in the mix, then let the smoke do the slow work outside. Bark it with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e and finish sweet with \u003ca href=\"\/en-nz\/products\/loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g\"\u003eLoot N' Booty Honey Gold BBQ Sauce\u003c\/a\u003e. Pulls apart juicy, right to the bone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple-Injected Pulled Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet smoke, right to the bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg bone-in pork shoulder; 2 tbsp Pork Injection powder; 150ml apple juice; 3 tbsp your favourite pork rub; Soft rolls and slaw 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\u003eDissolve the powder in warm apple juice, cool, and inject all over the shoulder the day before. Rest in the fridge 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 93–95°C, around 9–10 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for an hour, pull, and pile into rolls with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of pork along the grain, then rest cold for 4–6 hours before smoking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a sweet, smoky flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made; it contains soy and may contain traces of gluten, 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 do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of pork along the grain, then rest cold for 4–6 hours before smoking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a sweet, smoky flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made; it contains soy and may contain traces of gluten, 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":44526764458026,"sku":"BA-PORK-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-porkinj-front-t.png?v=1783310251"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/butchers-axe-brand-logo.png?v=1784825788","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/butchers-axe.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}