{"title":"Elk Creek","description":"\u003cp\u003eElk Creek Bar-B-Q Co. was built by Cam Day out of Elk City, Oklahoma — a competition-rub outfit born on the American barbecue trail, still run out of the same Sooner State home turf today. Rubs, seasonings and Southern fry mixes, blended small-batch and made in the USA for beef, pork, chicken and seafood alike.\u003c\/p\u003e\n\u003cp\u003eLoad the Elk Creek shaker with \u003ca href=\"\/en-nz\/products\/elk-creek-cajun-stinger-seasoning-340g\"\u003eCajun Stinger Seasoning\u003c\/a\u003e for Creole-heat prawns and chicken, or \u003ca href=\"\/en-nz\/products\/elk-creek-delta-soul-fish-fry-mix-283g\"\u003eDelta Soul Fish Fry Mix\u003c\/a\u003e for a cornmeal-crisp Southern fry. \u003ca href=\"\/en-nz\/products\/elk-creek-one-love-spice-island-jerk-rub\"\u003eOne Love Spice Island Jerk Rub\u003c\/a\u003e brings real Caribbean heat to the grill; \u003ca href=\"\/en-nz\/products\/elk-creek-beef-shake-steak-seasoning-340g\"\u003eBeef Shake Steak Seasoning\u003c\/a\u003e — an SCA award-winner — and the mahogany-bark \u003ca href=\"\/en-nz\/products\/elk-creek-texas-red-rub\"\u003eTexas Red Rub\u003c\/a\u003e handle the big beef cooks. \u003ca href=\"\/en-nz\/products\/elk-creek-southern-coastal-crunch-seasoning\"\u003eSouthern Coastal Crunch Seasoning\u003c\/a\u003e finishes seafood with golden crunch, and \u003ca href=\"\/en-nz\/products\/elk-creek-chimi-churri-dressing-mix-amp-rub\"\u003eChimi-Churri Dressing Mix \u0026amp; Rub\u003c\/a\u003e adds fresh Argentinian herb flavour to steak, lamb or veg. Comp-tested and pantry-ready, straight off the Elk Creek trail.\u003c\/p\u003e","products":[{"product_id":"elk-creek-country-wing-sauce","title":"ELK CREEK: Country Wing Original Wing Sauce - 354ml","description":"\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0;\"\u003e\u003cstrong style=\"color:#fbbf24;\"\u003eSHORT-DATED STOCK — HEAVILY DISCOUNTED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:6px 0 0;\"\u003e\u003cem style=\"color:#fde68a;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy, classic wing-sauce flavour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chicken, dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCountry Wing — the wing sauce Elk Creek takes personally\u003c\/h2\u003e\n\u003cp\u003eIt may start with the promise of a perfect wing sauce, but at Elk Creek it goes well beyond that. It's a matter of pride — a commitment to put a smile on your face and deliver a truly delicious feed every time. That's who they are, and that's what they do. This 354ml bottle of Country Wing is your shortcut to a proper plate of saucy wings at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy, savoury and moreish — the classic wing-sauce profile that clings to a crispy wing and keeps you reaching for the next one. It's an easygoing, crowd-pleasing sauce built for flavour and stickiness rather than fierce heat.\u003c\/p\u003e\n\u003ch2\u003ePerfect on\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss through hot, crispy chicken wings straight out of the fryer or oven.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled or barbecued chicken.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for tenders, nuggets and fries.\u003c\/li\u003e\n\u003cli\u003eUse as a saucy glaze on drumsticks and thighs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA pourable, glossy wing sauce that coats crispy chicken evenly and clings for that classic saucy-wing finish.\u003c\/p\u003e\n\u003ch2\u003eThe lowdown\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Aged red cayenne peppers, distilled vinegar, salt, canola oil, natural butter flavour, xanthan gum, granulated garlic, citric acid (to protect freshness).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e To be confirmed from the physical label.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 354ml bottle.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/745_chefs-kiss-saucy-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCheap, tangy, saucy contraband from Oklahoma — the best kind of short-dated steal. Fry your wings crisp, toss 'em in this, and nobody at the table will ask about the date. Want a Cajun edge on the chook first? Dust it with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-cajun-rub-400g\"\u003eHardcore Carnivore Cajun Rub\u003c\/a\u003e. Rest of the Oklahoma crew's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Keep a bottle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e on the table for dunking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Oven-Crisp Country Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFryer-crunch, no fryer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips off; 1 tbsp baking powder; 1 tsp salt; ½ cup Country Wing sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings dry, toss with the baking powder and salt, and rest on a rack in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCook in a hooded barbie or oven at 220°C for 40–45 minutes, turning halfway, until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eToss in the sauce while hot and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin out so it blisters and crisps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's offered at a heavy discount as it's past its best-before date — still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — a tangy, classic wing-sauce flavour built for flavour and stickiness rather than fierce heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Crispy chicken wings above all, plus grilled chicken, and as a dipping sauce for tenders and fries.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":40600048762922,"sku":"12588","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ElkCountryWing1.png?v=1700479606"},{"product_id":"elk-creek-beef-shake-steak-seasoning-340g","title":"ELK CREEK: Beef Shake Steak Seasoning – 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and wheat (per the brand's label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, burgers, wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe steak seasoning with the awards to back it up\u003c\/h2\u003e\n\u003cp\u003eElk Creek call Beef Shake their ultimate steak seasoning, and it's got the trophies to prove it — the blend has won steak awards in the backyard and on the Steak Cookoff Association (SCA) circuit, plus top brisket honours. If you're serious about beef and wild game, this 340g shaker is competition-grade seasoning you can run at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBold, beefy and savoury — a proper steakhouse seasoning built to make the meat taste more like itself. Salt, pepper-edged savouriness and balanced spice that crusts up beautifully on a hot sear, with no chilli heat to get in the way of the beef.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason steaks hard before a rip-roaring sear for a proper crust.\u003c\/li\u003e\n\u003cli\u003eThe competition choice for brisket, beef ribs and chuck roast.\u003c\/li\u003e\n\u003cli\u003eBrilliant on burgers, tri-tip and wild game.\u003c\/li\u003e\n\u003cli\u003eShake over roast beef or grilled mushrooms for a savoury lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, steakhouse-style seasoning, medium grind, that grabs onto beef and builds a dark, crusty sear over high heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sea salt, sugar, cane evaporated juice, garlic powder, soy sauce powder, Worcestershire sauce powder, dried ancho pepper, ground black pepper, ground coriander, ground cumin seeds, I\u0026amp;G, ground oregano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and wheat (allergen statement on the brand's label); the label also states \"No MSG\". Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it's a bold, savoury steak seasoning with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Beef above all — steaks, brisket, beef ribs and burgers — plus wild game.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it actually won anything?\u003c\/strong\u003e Yes — the maker credits it with steak awards in the backyard and on the SCA circuit, plus top brisket honours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/748_sprinkle-tbone-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eAward-winning contraband for beef lovers — the comp boys shake this on brisket and drive home with trophies, so don't tell me it's just seasoning. Crust a steak with it, rest it, then a pinch of \u003ca href=\"\/en-nz\/products\/heavenly-hell-diggers-dust-beef-finishing-dust-150g\"\u003eHeavenly Hell Diggers Dust\u003c\/a\u003e finishing dust just before you slice. Whole beefy racket's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Doing a brisket? Cube the point and toss it through \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eHardcore Carnivore Burnt Ends Sauce\u003c\/a\u003e for burnt ends.\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: Hard-Seared T-Bone\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA crust you can hear.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 T-bone steak, about 4cm thick; 1 tbsp Beef Shake; 1 tsp 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 steak all over 40 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eOil it and sear over the hottest heat you have for 4–5 minutes a side, flipping once, until it reads 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then carve off the bone.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning ahead gives the salt time to draw out and reabsorb, so the crust browns harder.\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 bold, savoury steak seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Beef above all — steaks, brisket, beef ribs and burgers — plus wild game.\"}}, {\"@type\": \"Question\", \"name\": \"Has it actually won anything?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the maker credits it with steak awards in the backyard and on the SCA circuit, plus top brisket honours.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538283917354,"sku":"ELK-BEEF-SHAKE-340","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-beef-shake-steak-seasoning-340g-front.png?v=1787619254"},{"product_id":"elk-creek-cajun-stinger-seasoning-340g","title":"ELK CREEK: Cajun Stinger Seasoning – 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — warming Cajun spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG (brand-stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, seafood, chips, rice\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCajun flavour with a proper sting\u003c\/h2\u003e\n\u003cp\u003eElk Creek reckon Cajun Stinger is the best Cajun rub and seasoning you've ever tasted, and they built it to flat-out improve anything it touches — chicken especially. It's that warm, savoury, Louisiana-style spice blend that turns a plain cook into something with a bit of swagger. So use it already.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eClassic Cajun — savoury, herby and paprika-rich, with garlic and onion depth and that signature warming spice. The heat sits in the mild-to-medium band: enough of a sting to earn the name, still balanced enough to shake on with a heavy hand. Big flavour, Southern soul.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub over chicken wings, thighs and whole birds before grilling or frying.\u003c\/li\u003e\n\u003cli\u003eBrilliant on prawns, fish and blackened seafood.\u003c\/li\u003e\n\u003cli\u003eToss through chips, wedges, popcorn and roast potatoes.\u003c\/li\u003e\n\u003cli\u003eStir into rice, gumbo, jambalaya and pan sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, paprika-red Cajun blend flecked with herbs. It coats evenly and brings warm, spiced Louisiana character to everything it lands on.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, sugar, garlic powder, ground paprika, seasoning, lemon pepper, cayenne pepper, ground thyme, ground celery seeds, ground cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG (brand-stated on the label). Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — a warming Cajun spice with a genuine sting, not a blistering burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Chicken and seafood especially, plus chips, rice and anything that wants a Louisiana lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it for blackening?\u003c\/strong\u003e Yes — it's ideal for blackened chicken and seafood in a hot pan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/591_jaw-drop-cajun-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;\"\u003eA little bit of Louisiana, smuggled up from the bayou with a sting in its tail. I blacken prawns with it, then chuck it on the chips while the neighbours aren't looking. Fry wings with it and keep \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e on hand for dunking — the full Southern heist. Rest of the contraband's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. For extra tang on the wings, splash on a little \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml\"\u003eBBQ Mafia The Capo Vinegar Hot Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Blackened Flathead Fillets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA little sting, a lot of crust.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 flathead fillets; 2 tbsp Cajun Stinger; 2 tbsp melted butter; 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\u003eBrush the fillets with butter and coat both sides in Cajun Stinger.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron pan or plate until smoking and cook the fish for 2–3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eServe with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter plus a very hot pan is what gives you that dark blackened crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild-medium — a warming Cajun spice with a genuine sting, not a blistering burn.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken and seafood especially, plus chips, rice and anything that wants a Louisiana lift.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it for blackening?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's ideal for blackened chicken and seafood in a hot pan.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538285883434,"sku":"ELK-CAJUN-STINGER-340","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-cajun-stinger-seasoning-340g-front.png?v=1787619259"},{"product_id":"elk-creek-texas-red-rub","title":"ELK CREEK: Texas Red Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a little Southwest spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (listed ingredient); allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef, ribs, chilli con carne\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe bold, brawny taste of the Southwest\u003c\/h2\u003e\n\u003cp\u003eInspired by the rich heritage of the American Southwest, Texas Red brings those familiar Texas flavours we all treasure — bold, savoury and just a little spicy. Elk Creek reckon it's one of their most interesting combinations, the kind that leaves not one tastebud untouched. If you love big Texan beef flavour, meet your new rub.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eDeep and savoury with warm Southwest spice — chilli and paprika notes, earthy and rich, finishing with a gentle, mild warmth rather than a big burn. It's bold without being brutal: a full-flavoured Texan beef rub the whole table can enjoy.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub hard over brisket and beef ribs for low-and-slow Texan barbecue.\u003c\/li\u003e\n\u003cli\u003eSeason steaks, chuck roast and burgers.\u003c\/li\u003e\n\u003cli\u003eStir into chilli con carne, beef stews and braises.\u003c\/li\u003e\n\u003cli\u003eGreat on pork and grilled corn for a Southwest twist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rich, red-hued Southwest rub with earthy chilli and paprika through it. It builds a deep, savoury crust on beef over the coals.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sea salt, cane sugar extract, black pepper, garlic, monosodium glutamate, non-GMO protein flavours, spices, I\u0026amp;G, plant-based oils, red peppers and celery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergen information to be confirmed from the physical label. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — a little Southwest spice and warmth rather than a big burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Beef especially — brisket, beef ribs and steaks — plus chilli con carne and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the flavour like?\u003c\/strong\u003e Bold, savoury Texan Southwest spice with earthy chilli and paprika notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/592_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;\"\u003eBig Texan swagger smuggled into a shaker — bold, red and just spicy enough to keep it honest. This is the one I rub on brisket the night before a long cook. Want that blackened steakhouse look on the beef ribs? Follow it with \u003ca href=\"\/en-nz\/products\/cattlemans-grill-blackening-seasoning\"\u003eCattleman's Grill Blackening Seasoning\u003c\/a\u003e. The whole Southwest stash is in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek hideout\u003c\/a\u003e. Slice it thick and slick it with \u003ca href=\"\/en-nz\/products\/tillmans-barbecue-competition-brew-bbq-sauce\"\u003eTillman's Competition Brew BBQ Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Texas Red Chilli con Carne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA pot of chilli with a beef rub's swagger.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef chuck, cut into 3cm cubes; 3 tbsp Texas Red Rub; 1 onion, diced; 400g tin crushed tomatoes; 2 cups 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\u003eBrown the beef in batches in a heavy pot, then add the onion and cook 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the rub for 1 minute, then add the tomatoes and stock.\u003c\/li\u003e\n\u003cli\u003eCover and simmer gently for about 2½ hours until the beef falls apart.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cooking the rub in the fat for a minute blooms the chilli and paprika.\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\": \"Mild — a little Southwest spice and warmth rather than a big burn.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Beef especially — brisket, beef ribs and steaks — plus chilli con carne and braises.\"}}, {\"@type\": \"Question\", \"name\": \"What's the flavour like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Bold, savoury Texan Southwest spice with earthy chilli and paprika notes.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538295320618,"sku":"ELK-TEXAS-RED","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-texas-red-rub-front.png?v=1787619296"},{"product_id":"elk-creek-one-love-spice-island-jerk-rub","title":"ELK CREEK: One Love Spice Island Jerk Rub","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 — gentle jerk warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g (11oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and wheat (per the brand's label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, fish, roasted veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eReal Caribbean jerk, mon\u003c\/h2\u003e\n\u003cp\u003eOne Love is Elk Creek's authentic jerk rub — real Caribbean flavour that's brilliant on chicken, fish and roasted veggies, with a mild heat that keeps everyone at the table happy. This one has it all: warm, aromatic island spice built to impress your guests without setting them alight.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eWarm and aromatic — that classic jerk character of allspice, thyme and island spice, savoury and fragrant with a gentle, mild warmth rather than fierce Scotch-bonnet fire. It's the moreish, feel-good side of jerk: bags of flavour, easy heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub over chicken thighs, marylands or a whole bird, then grill or roast.\u003c\/li\u003e\n\u003cli\u003eExcellent on fish fillets, prawns and firm seafood.\u003c\/li\u003e\n\u003cli\u003eToss roasted veg, pumpkin and sweet potato in it.\u003c\/li\u003e\n\u003cli\u003eMix with oil and lime for a quick jerk marinade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fragrant, herb-flecked jerk rub with warm island-spice aromatics. It coats chicken and fish evenly and builds a savoury, aromatic crust over the coals.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Brown sugar, spices, dehydrated garlic, dehydrated onion, soy sauce powder (soy sauce [wheat, soybeans, salt], maltodextrin, salt), smoked paprika, citric acid and silicon dioxide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and wheat (allergen statement on the brand's label). Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — the maker lists it as mild heat: warm, aromatic jerk spice rather than a fierce burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Chicken, fish and roasted vegetables especially — anywhere you want warm Caribbean flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make a marinade with it?\u003c\/strong\u003e Yes — mix with oil and lime juice for a quick jerk marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/749_wink-jerk-chicken-pineapple.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;\"\u003eWarm, fragrant, a little bit island-outlaw — this is the jerk I smuggle in when the barbecue needs a passport stamp. Load it on thighs, grill 'em slow, and squeeze a lime over the top. Want something sweet and cooling alongside? A spoon of \u003ca href=\"\/en-nz\/products\/mudgeeraba-spices-traditional-queensland-mango-chutney-mild-320g\"\u003eMudgeeraba Spices Traditional Queensland Mango Chutney\u003c\/a\u003e on the side and you're sorted. Rest of the island contraband's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Want proper island fire? Splash on \u003ca href=\"\/en-nz\/products\/heavenly-hell-fire-of-the-phoenix-caribbean-rum-hot-sauce-150ml\"\u003eHeavenly Hell Fire of the Phoenix\u003c\/a\u003e at the table.\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: Island Jerk Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePassport not required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 2 tbsp One Love Jerk Rub; 2 tbsp oil; 2 limes.\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 rub, oil and the juice of 1 lime into a paste and coat the chicken. Marinate 2 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 5–6 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with the second lime in wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lime and oil turn a dry rub into a quick marinade that clings.\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\": \"Mild — the maker lists it as mild heat: warm, aromatic jerk spice rather than a fierce burn.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, fish and roasted vegetables especially — anywhere you want warm Caribbean flavour.\"}}, {\"@type\": \"Question\", \"name\": \"Can I make a marinade with it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — mix with oil and lime juice for a quick jerk marinade.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538298302506,"sku":"ELK-ONE-LOVE-JERK","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-one-love-spice-island-jerk-rub-front.png?v=1787619281"},{"product_id":"elk-creek-southern-coastal-crunch-seasoning","title":"ELK CREEK: Southern Coastal Crunch Seasoning","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 To be confirmed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g (11oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredients \u0026amp; allergens to be confirmed from the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Seafood, chicken, chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSouthern soul with a coastal twist\u003c\/h2\u003e\n\u003cp\u003eSouthern Coastal Crunch is one of Elk Creek's small-batch Oklahoma blends, made the same competition-minded way as the rest of the range. Like everything the crew makes, it's built for flavour and balance — a versatile seasoning to reach for when you want a little Southern coastal character on the plate.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWe're confirming the full flavour profile with Elk Creek before we spell it out in detail — we only publish what we can verify. What we can tell you: it's an Oklahoma-made, small-batch seasoning built to the same standard as Elk Creek's award-winning line-up.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTry it on fish, prawns and other seafood.\u003c\/li\u003e\n\u003cli\u003eSeason chicken, wings and thighs before grilling or frying.\u003c\/li\u003e\n\u003cli\u003eShake over chips, wedges and roast potatoes.\u003c\/li\u003e\n\u003cli\u003eUse as an everyday all-purpose seasoning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA small-batch Elk Creek seasoning blend. Full grind, colour and texture notes to be confirmed.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, paprika, spices, dehydrated garlic, and dehydrated onion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergen information to be confirmed from the physical label. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Its name points to seafood and coastal Southern cooking — try it on fish, prawns, chicken and chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Heat level to be confirmed with the maker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes it?\u003c\/strong\u003e Elk Creek Bar-B-Q Co., a small-batch competition-BBQ seasoning company in Oklahoma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/528_thumbs-up-fish-shrimp-basket.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 fresh bit of coastal contraband from the Oklahoma crew — I'm still prising the full story out of 'em, but anything with the Elk Creek stamp earns a spot in me stash. Try it on prawns and chips, then raid the rest of the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek hideout\u003c\/a\u003e. Set out \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas BBQ Burger Sauce\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml\"\u003eCapone's Columbian Gold Jalapeño Mustard Sauce\u003c\/a\u003e for dunking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Seasoned Prawn and Chip Basket\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFish-and-chip-shop night, sorted at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g green prawns, peeled; 1 tbsp oil; 2 tsp Southern Coastal Crunch; 500g frozen chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the chips according to the packet until golden.\u003c\/li\u003e\n\u003cli\u003eToss the prawns in the oil and cook in a hot pan for about 2 minutes a side until opaque.\u003c\/li\u003e\n\u003cli\u003eSeason the prawns and hot chips straight away and serve together.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning while everything is still hot and oily makes it stick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Its name points to seafood and coastal Southern cooking — try it on fish, prawns, chicken and chips.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Heat level to be confirmed with the maker.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538367901738,"sku":"ELK-SOUTHERN-COASTAL-CRUNCH","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-southern-coastal-crunch-seasoning-front.png?v=1787619287"},{"product_id":"elk-creek-chimi-churri-dressing-mix-amp-rub","title":"ELK CREEK: Chimi-Churri Dressing Mix \u0026amp; Rub","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 — herby, gentle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 113g (4oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredients \u0026amp; allergens to be confirmed from the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, grilled meats, veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTwo jobs in one jar — dressing mix and rub\u003c\/h2\u003e\n\u003cp\u003eElk Creek's Chimi-Churri is the clever one in the range: a savoury dry rub AND a fresh chimichurri dressing, depending on how you use it. Shake it on dry, or rehydrate it into that classic herby green sauce that turns a steak into an event. One jar, two very good ways to eat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eClassic chimichurri character — herby and garlicky with a bright, tangy lift and just a gentle, mild warmth. It's fresh and savoury rather than hot, the sort of vivid green-herb flavour that cuts through rich grilled meat beautifully.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs a dressing:\u003c\/strong\u003e combine 2 parts Chimi-Churri to 2 parts red wine vinegar and 1 part olive oil, and let it rehydrate into a fresh chimichurri.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs a rub:\u003c\/strong\u003e shake it on dry over steak, chops and grilled meats.\u003c\/li\u003e\n\u003cli\u003eSpoon the dressing over grilled steak, lamb, chicken or roast veg.\u003c\/li\u003e\n\u003cli\u003eUse as a marinade base for beef and lamb before the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA dry, herb-flecked chimichurri blend that works straight from the jar as a rub or rehydrates into a fresh, tangy green dressing.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, spices, dehydrated garlic, parsley, and bell pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergen information to be confirmed from the physical label. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make the dressing?\u003c\/strong\u003e Combine 2 parts Chimi-Churri to 2 parts red wine vinegar and 1 part olive oil, and let it rehydrate into a fresh chimichurri.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — it's a herby, tangy chimichurri, not a hot blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Steak above all, plus lamb, chicken and grilled veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/529_sniffing-chimichurri-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;\"\u003eTwo heists in one jar — dry rub or fresh green dressing, your call. I crust a steak with \u003ca href=\"\/en-nz\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, grill it, then spoon the rehydrated chimi over the top. Bright, herby, borderline illegal on a scotch fillet. Rest of the loot's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. For a little more kick, shake a few drops of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeño Verde\u003c\/a\u003e into the dressing.\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: Chimichurri Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGreen, garlicky and gone in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 2 tbsp Chimi-Churri; 2 tbsp red wine vinegar; 1 tbsp olive oil; Salt.\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 Chimi-Churri, vinegar and oil and leave it 15 minutes to rehydrate.\u003c\/li\u003e\n\u003cli\u003eSeason the cutlets with salt and grill over high heat for 2–3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and spoon the dressing over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sharp, herby dressing cuts straight through the richness of lamb fat.\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 do I make the dressing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Combine 2 parts Chimi-Churri to 2 parts red wine vinegar and 1 part olive oil, and let it rehydrate into a fresh chimichurri.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — it's a herby, tangy chimichurri, not a hot blend.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak above all, plus lamb, chicken and grilled veg.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538404732970,"sku":"ELK-CHIMI-CHURRI","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-chimi-churri-dressing-mix-rub-front.png?v=1787619265"},{"product_id":"elk-creek-delta-soul-fish-fry-mix-283g","title":"ELK CREEK: Delta Soul Fish Fry Mix – 283g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat (per the brand's label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fresh fish, catfish, seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCrispy Southern fish fry, Delta style\u003c\/h2\u003e\n\u003cp\u003eDelta Soul is Elk Creek's fish fry mix — that crispy, golden finish only a proper cornmeal blend can deliver. It's built to turn your favourite fresh fish into a crunchy, Southern-style feed, straight out of the pan. Real Delta soul, no deep-South passport required.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and cornmeal-rich with a light Southern seasoning, designed for crunch and golden colour rather than heat. It's the classic fish-fry taste — crisp, moreish and made for a squeeze of lemon.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat fresh fish fillets — catfish, whiting, flathead, bream — and shallow or deep-fry.\u003c\/li\u003e\n\u003cli\u003eGreat on prawns, calamari and other seafood.\u003c\/li\u003e\n\u003cli\u003eUse for a crunchy Southern fish sandwich.\u003c\/li\u003e\n\u003cli\u003eServe with lemon, tartare and chips for the full fry-up.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pack\u003c\/h2\u003e\n\u003cp\u003eA cornmeal-based fry mix that clings to damp fish and crisps up to a golden, crunchy Southern crust in hot oil.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Enriched corn meal (niacin, thiamin mononitrate, riboflavin, reduced iron, folic acid), wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin), salt, spices, dehydrated garlic and onion, lemon powder, and corn starch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat (allergen statement on the brand's label); malted barley flour is also a listed ingredient. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it's a savoury, crispy Southern fish fry mix with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Fresh fish especially — catfish and white fish — plus prawns and calamari.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat gives it the crunch?\u003c\/strong\u003e A cornmeal-based blend that fries up crisp and golden.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/593_thumbs-up-crumbed-fish.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;\"\u003eCornmeal contraband straight off the Delta — this is how you get a chip-shop crunch on fresh-caught fish at home. Fry it golden, squeeze a lemon, and if you want a Cajun kick, dust the fillets first with \u003ca href=\"\/en-nz\/products\/blues-hog-cajun-bayou-seasoning-184g-shaker\"\u003eBlues Hog Cajun Bayou Seasoning\u003c\/a\u003e. Rest of the haul's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Keep a few drops of \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-hot-sauce-200g\"\u003eThe Mama Hot Sauce\u003c\/a\u003e handy for anyone who wants a bit of 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: Southern Fried Whiting Sangas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChip-shop crunch, backyard prices.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 whiting fillets; 1 cup Delta Soul Fish Fry Mix; ½ cup milk; Oil for shallow frying; 4 soft rolls, lettuce and 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\u003eDip each fillet in milk, then press into the fry mix to coat.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in oil at 180°C for 2–3 minutes a side until golden and the fish flakes.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack, then load into the rolls with lettuce and a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The milk helps the cornmeal coating grip, and draining on a rack keeps it crisp.\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 savoury, crispy Southern fish fry mix with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fresh fish especially — catfish and white fish — plus prawns and calamari.\"}}, {\"@type\": \"Question\", \"name\": \"What gives it the crunch?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A cornmeal-based blend that fries up crisp and golden.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538405486634,"sku":"ELK-DELTA-SOUL-283","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-delta-soul-fish-fry-mix-283g-front.png?v=1787629629"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/elk-creek-brand-logo.png?v=1787176452","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/elk-creek.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}