{"title":"Carolina Smoke","description":"\u003cp\u003e\u003cstrong\u003eNick was raised in Fayetteville, North Carolina, on whole-hog \"Pig Pickins\" and backyard feasts thick with hickory smoke\u003c\/strong\u003e — the sort of childhood that makes supermarket seasoning feel like a personal insult. He swapped the corporate tie for an apron, landed in Sydney, and copped an earful from expats and locals alike who were sick of BBQ that only tasted like the idea of BBQ. So he built the real thing from the ground up.\u003c\/p\u003e\u003cp\u003eThese are not rubs for the spice rack — they are built for the smoker, made to sit on ribs and brisket for the long haul and just as happy earning their keep on a midweek chook with nothing more than a quick dusting.\u003c\/p\u003e\u003cp\u003eThe range runs deep: \u003ca href=\"\/en-nz\/products\/carolina-smoke-beef-seasoning-250g\"\u003eBeef Seasoning\u003c\/a\u003e for anything that needs a proper bark, \u003ca href=\"\/en-nz\/products\/carolina-smoke-chicken-pork-seasoning-250g\"\u003eChicken \u0026amp; Pork\u003c\/a\u003e for the everyday cook, \u003ca href=\"\/en-nz\/products\/carolina-smoke-creole-seasoning-300g\"\u003eCreole\u003c\/a\u003e for a Louisiana detour, and the \u003ca href=\"\/en-nz\/products\/carolina-smoke-everything-seasoning-275g\"\u003eEverything Seasoning\u003c\/a\u003e for whatever is left on the bench and needs saving.\u003c\/p\u003e\u003cp\u003eSince he fired up his first Aussie barbecue, Nick has served his blends to more than 10,000 hungry cooks across Sydney and beyond — word of mouth, one plate at a time, from a bloke who still refuses to rush it.\u003c\/p\u003e\u003cp\u003eLow and slow, deadly good.\u003c\/p\u003e","products":[{"product_id":"carolina-smoke-creole-seasoning-300g","title":"CAROLINA SMOKE: Creole Seasoning - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — Creole warmth with ancho depth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Sydney) — Carolina heritage\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621) · may contain traces of gluten, soy, peanuts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Prawns, chicken, fish, steak, gumbo, jambalaya\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eNew Orleans, by way of North Carolina\u003c\/h2\u003e\u003cp\u003eNick's Creole blend struts in like it owns the place — smoky, spicy and unmistakably New Orleans. This is the flavour fixer-upper for anyone who wants a little bayou swagger on a Tuesday night.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt and black pepper set the base, garlic and chilli build the Creole heat through the middle, and smoky ancho chilli rounds out a warm, savoury finish. Proper Cajun-Creole character — bold, spiced, a little smoky.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCajun prawns and blackened fish\u003c\/li\u003e\n\u003cli\u003eJambalaya, gumbo and dirty rice\u003c\/li\u003e\n\u003cli\u003eCajun chicken and Creole-style ribs\u003c\/li\u003e\n\u003cli\u003eSteak, potatoes and roast veg needing a spiced lift\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA warm-toned, spice-flecked blend with an even grind built to blacken and blend. 300g of bayou attitude.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, flavour enhancer (621), black pepper, chilli, garlic, ancho chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621). May contain traces of gluten (wheat), soy and peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/771_savour-creole-prawns.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;\"\u003eCreole spice smuggled out of New Orleans and into a Sydney shaker — I've run stranger routes for worse cargo. Blacken some prawns, then keep the island heat rolling: \u003ca href=\"\/en-nz\/products\/heavenly-hell-pinch-dat-tail-suck-dat-head-cajun-rub-150g\"\u003eHeavenly Hell Pinch Dat Tail Cajun Rub\u003c\/a\u003e loves the same treatment, and for a Caribbean cousin, brush chook in Melbourne's \u003ca href=\"\/en-nz\/products\/little-brixton-jerk-marinade-jamaican-jerk-marinade\"\u003eLittle Brixton Jerk Marinade\u003c\/a\u003e. The whole \u003ca href=\"\/en-nz\/collections\/carolina-smoke\"\u003eCarolina Smoke stash\u003c\/a\u003e is over here.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Creole Prawn and Snag Jambalaya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne pot, bayou attitude.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 400g green prawns, peeled; 2 smoked sausages, sliced; 1½ cups long-grain rice; 2 tbsp Carolina Smoke Creole Seasoning; 400g tin diced tomatoes plus 3 cups 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\u003eBrown the sausage in a heavy pot over medium-high heat for 4 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the rice and seasoning for 1 minute, then add the tomatoes and stock.\u003c\/li\u003e\n\u003cli\u003eCover and simmer gently for 18 minutes.\u003c\/li\u003e\n\u003cli\u003ePush the prawns into the rice, cover and cook 5 minutes until pink, then rest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Toasting the rice with the seasoning carries the Creole spice through every grain.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CAROLINA SMOKE","offers":[{"title":"Default Title","offer_id":42726216335402,"sku":"CS-CREO","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CAROLINASMOKECreole1.gif?v=1744550653"},{"product_id":"carolina-smoke-beef-seasoning-250g","title":"CAROLINA SMOKE: Beef Seasoning - 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Sydney) — Carolina heritage\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains beef booster (not vegetarian) · may contain traces of gluten, soy, peanuts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef ribs, burgers, pulled beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMake it, don't fake it\u003c\/h2\u003e\u003cp\u003eNick's beef rub pumps up red meat with bold, smoky swagger and zero gimmicks. Brisket, ribs, burgers or pulled beef — this one's for the BBQ purist who wants the meat to taste more like itself.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeeply savoury from salt and a proper beef-booster backbone, with dehydrated vegetables and spices building a smoky, roast-dinner depth. No sugar rush, no chilli heat — just bold, beefy, grill-side character.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrisket and beef short ribs, low and slow\u003c\/li\u003e\n\u003cli\u003eSteak of every cut, seared hard\u003c\/li\u003e\n\u003cli\u003eBurgers, smash patties and pulled beef\u003c\/li\u003e\n\u003cli\u003eBeef cheeks, tacos and hearty stews\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, russet blend with a medium grind that forms a genuine crust on big cuts. 250g — enough to see a brisket through.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spices, dehydrated vegetables, beef booster, canola oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains beef booster (not suitable for vegetarians). May contain traces of gluten (wheat), soy and peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/644_kiss-beef-short-rib.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;\"\u003eNo sugar, no chilli, no nonsense — a beef rub that lets the cow do the talking. Arms crossed, I approve. Rub a packer brisket, smoke it over Tennessee's \u003ca href=\"\/en-nz\/products\/jack-daniels-whiskey-barrel-smoking-chips-charred-oak-wood-chips-600g\"\u003eJack Daniel's Whiskey Barrel Chips\u003c\/a\u003e, then serve it with Kansas City's \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-competition-bbq-sauce-championship-kc-style-bbq-sauce-575g\"\u003eThree Little Pigs Competition BBQ Sauce\u003c\/a\u003e on the side. Season the trimmings with the same jar and call it a full day's work. More in the \u003ca href=\"\/en-nz\/collections\/carolina-smoke\"\u003eCarolina Smoke stash\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: Smoked Beef Cheeks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe cheapest cut, behaving like the most expensive.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 beef cheeks (about 1.2kg); 3 tbsp Carolina Smoke Beef Seasoning; 1 cup beef 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\u003eTrim the silver skin and season the cheeks all over.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 3 hours until a dark bark forms.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock, cover with foil and cook another 2–3 hours until probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then shred or slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cheeks need long, moist heat to break down all that connective tissue.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CAROLINA SMOKE","offers":[{"title":"Default Title","offer_id":42726216368170,"sku":"CS-BEEF","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CAROLINASMOKEBeef1.gif?v=1744550196"},{"product_id":"carolina-smoke-chicken-pork-seasoning-250g","title":"CAROLINA SMOKE: Chicken \u0026 Pork Seasoning - 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a wild chilli streak\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Sydney) — Carolina heritage\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621) · may contain traces of gluten, soy, peanuts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken and pork — wings to pork belly\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCarolina heat for chook and pig\u003c\/h2\u003e\u003cp\u003eThe seasoning Nick built for the two meats that made Carolina Smoke famous. Bold, zesty and with a little wild side — this is the spicy love song your wings and ribs have been waiting for, straight from a Fayetteville pitmaster now firing up Sydney.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and a whisper of sugar up front, black pepper and a genuine chilli warmth through the middle, and a moreish, umami-rich finish that clings to skin and crackling alike. Zesty, punchy, a touch wild — never shy.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChicken wings, thighs and whole roast birds\u003c\/li\u003e\n\u003cli\u003ePork ribs, pork belly and pulled pork\u003c\/li\u003e\n\u003cli\u003eChicken and pork skewers over the coals\u003c\/li\u003e\n\u003cli\u003eTacos, burritos and fajitas; roast veg for the herbivores\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, chilli-flecked blend with an even, free-flowing grind that shakes on clean and colours beautifully as the fat renders. 250g of everyday firepower.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), food acid (262), black pepper, chilli, spices, anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621). May contain traces of gluten (wheat), soy and peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/763_sniff-pulled-pork-sandwich.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA Carolina boy who knows his chook from his pig — I respect a specialist. Dust wings and pork belly, let the chilli do its quiet work, then let the sides fight over what's left. Building a chicken empire? Smuggle in Tennessee's \u003ca href=\"\/en-nz\/products\/jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g\"\u003eJack Daniel's Chicken Rub\u003c\/a\u003e and Arizona's championship \u003ca href=\"\/en-nz\/products\/loot-n-booty-gold-star-chicken-rub-championship-chicken-rub-369g\"\u003eGold Star Chicken Rub\u003c\/a\u003e for a three-way poultry heist. Full \u003ca href=\"\/en-nz\/collections\/carolina-smoke\"\u003eCarolina Smoke stash\u003c\/a\u003e here.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crackling Pork Belly Squares\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrackle you can hear from the next street.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin on; 2 tbsp Carolina Smoke Chicken \u0026amp; Pork Seasoning; 1 tbsp salt flakes.\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\u003eScore the skin, then leave the belly uncovered in the fridge overnight to dry out.\u003c\/li\u003e\n\u003cli\u003eSeason the meat side with the seasoning and rub the salt into the skin.\u003c\/li\u003e\n\u003cli\u003eRoast at 230°C for 30 minutes until the skin blisters, then drop to 160°C for 1–1½ hours until tender.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes and cut into squares.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry skin plus a blast of high heat is what turns rind into crackling.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CAROLINA SMOKE","offers":[{"title":"Default Title","offer_id":42726216400938,"sku":"CS-CHPK","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CAROLINASMOKEChicken_Pork1.gif?v=1744549789"},{"product_id":"carolina-smoke-everything-seasoning-275g","title":"CAROLINA SMOKE: Everything Seasoning - 275g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — chilli warmth, not extreme\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 275g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia from at least 67% Australian ingredients (Sydney)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621) · may contain traces of gluten, soy, peanuts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, chook, pork, lamb, seafood, veg, chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSalt, spice and everything nice\u003c\/h2\u003e\u003cp\u003eThe one jar Nick reaches for when he can't be bothered choosing. An all-purpose, smoky-savoury blend built to improve everything it touches — from a midweek chook to a comp-day brisket to a bowl of hot chips at midnight.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eImmediate savoury impact over a balanced, not-dessert-sweet base, a pepper bite and noticeable chilli warmth through the middle, and a smoky BBQ character with a deep umami backbone on the finish. Big flavour, no single note shouting.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBeef, chicken, pork and lamb, straight over the grill\u003c\/li\u003e\n\u003cli\u003eRoast veg, spuds and hot chips\u003c\/li\u003e\n\u003cli\u003eBurgers, eggs and toasties\u003c\/li\u003e\n\u003cli\u003eSeafood when you want savoury-smoke, not lemon\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA smoky, red-brown all-purpose blend with an even grind that covers like salt and builds real colour. 275g — the workhorse of the range.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), food acid (262), black pepper, chilli, spices, anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made in Australia from at least 67% Australian ingredients. Contains MSG (621). May contain traces of gluten (wheat), soy and peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/567_shhh-corn-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA jar labelled \"Everything\" is a smuggler's favourite cargo — one lid, every job, no questions asked. Shake it on anything that holds still. And for an all-purpose taste-off, smuggle in two more champions: Arizona's \u003ca href=\"\/en-nz\/products\/loot-n-booty-everything-rub-all-purpose-championship-rub-397g\"\u003eLoot N' Booty Everything Rub\u003c\/a\u003e and Kansas City's \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-kc-championship-rub-sweet-spicy-all-purpose-rub-354g\"\u003eThree Little Pigs KC Championship Rub\u003c\/a\u003e. The full \u003ca href=\"\/en-nz\/collections\/carolina-smoke\"\u003eCarolina Smoke stash\u003c\/a\u003e is this way.\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: Everything-Shake Grilled Calamari\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes on the grill, gone in one.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g cleaned squid tubes; 1½ tbsp Carolina Smoke Everything Seasoning; 2 tbsp olive oil; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the tubes in a crosshatch, cut into large pieces and toss with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eGrill over very high heat for 1–2 minutes a side until opaque and curling.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lemon and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Squid wants fast, fierce heat; any longer and it turns rubbery.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CAROLINA SMOKE","offers":[{"title":"Default Title","offer_id":42726216433706,"sku":"CS-EVRY","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CAROLINASMOKEEverything1.gif?v=1744549293"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/Carolina_Smoke_Logo.png?v=1744532063","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/carolina-smoke.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}