{"title":"Heavenly Hell","description":"\u003cp\u003e\u003cstrong\u003eFamily owned, Australian made and forged on the competition circuit, Heavenly Hell only cares about one scoreboard\u003c\/strong\u003e — what lands on the judges' table.\u003c\/p\u003e\n\u003cp\u003eThe range runs deep: championship rubs, buttery seasonings, sticky finishing glazes, tangy condiments and Louisiana-style hot sauces, all mixed 100% natural with no fillers, and no added MSG in the rubs bar Cocaine Cowboy. Rub it into a brisket, glaze a rack of ribs late, or shake it over wings straight off the grill — built to perform under pressure, from the backyard Weber to the comp trailer.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/heavenly-hell-rock-n-roll-rooster-championship-chicken-rub-150g\"\u003eRock n Roll Rooster\u003c\/a\u003e, the multi-award-winning chicken rub that turns a plain roast chook into the main event, then reach for \u003ca href=\"\/en-nz\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eChampionship Candy\u003c\/a\u003e — a glossy cherry, orange and chipotle glaze built to candy up ribs on the competition table. For the chilli-heads, the Currumbin-grown Punk Rock Peppers hot sauce range runs from \u003ca href=\"\/en-nz\/products\/heavenly-hell-punk-rock-peppers-happy-cayanero-hot-sauce\"\u003eHappy Cayanero\u003c\/a\u003e, a habanero and cayenne Louisiana pepper sauce, right through to a \u003ca href=\"\/en-nz\/products\/heavenly-hell-punk-rock-peppers-casualties-carolina-reaper-hot-sauce\"\u003eCarolina Reaper\u003c\/a\u003e that doesn't mess about.\u003c\/p\u003e\n\u003cp\u003eHere's the bit that separates them from the shelf: Heavenly Hell was named ABA Brand of the Year by the Australasian Barbecue Alliance back to back, in 2021\/22 and again in 2023\/24 — voted for by the pitmasters who actually cook this stuff on the circuit, not a marketing panel.\u003c\/p\u003e\n\u003cp\u003eNo shortcuts, no filler, just flavour with attitude — from backyard cooks chasing a better Sunday roast to comp teams chasing silverware. Welcome to the family.\u003c\/p\u003e","products":[{"product_id":"heavenly-hell-rock-n-roll-rooster-championship-chicken-rub-150g","title":"HEAVENLY HELL: Rock n Roll Rooster Championship Chicken Rub – 150g","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 — a savoury, all-purpose chicken rub, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, wings, roast chook\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTurn any bird into a headline act\u003c\/h2\u003e\n\u003cp\u003eRock n Roll Rooster is Heavenly Hell's multi-award-winning championship chicken rub — the everyday go-to that makes a plain chook taste like the main event. Savoury, balanced and endlessly useful, it's the shaker you'll reach for on wings, thighs and the whole roast bird. No heat, all flavour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt leads with a garlicky, savoury base and a lift of herbs, then a gentle, balanced sweetness rounds it out so the skin browns beautifully. The finish is clean and moreish — built to make chicken taste more like chicken, only better.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole chicken inside and out, then roast until the skin is golden and crackling.\u003c\/li\u003e\n\u003cli\u003eDust wings before a hot grill or air-fry, then toss again as they come off for a double coat.\u003c\/li\u003e\n\u003cli\u003eSeason thighs or Marylands and cook hot and fast for crisp, savoury skin.\u003c\/li\u003e\n\u003cli\u003eSpatchcock a bird, season all over and cook over coals for even, fast colour.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over roast potatoes or popcorn chicken for an instant flavour hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA golden-brown, medium grind with flecks of herb. It clings evenly to skin and browns into a savoury, appetising crust without burning.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Raw Sugar, Paprika, Garlic, Kosher Salt, Onion, Smoked Poblano, Brown Sugar, Black Pepper, Sage, Basil, Pasilla, Lemon, Chipotle, Celery Seed, Rosemary, Herbs \u0026amp; Spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/611_fist-pump-smoked-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\n\u003cp style=\"margin:0;\"\u003eEvery cook needs a house chicken rub, and this one earns the spot. Glaze the wings in the last few minutes with \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin Mangoes Cherry Jalapeno Rib Glaze\u003c\/a\u003e for a sweet-heat finish, then put a dab of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side for a sharp lift. Rest the bird before you carve — the juices settle back where you want them.\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: Rock n Roll Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA Sunday bird that plays the encore.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken, about 1.8kg; 3 tbsp Rock n Roll Rooster rub; 2 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the chook bone-dry, rub it with oil, then season inside and out with the rub. Stuff the lemon halves in the cavity.\u003c\/li\u003e\n\u003cli\u003eLeave it uncovered in the fridge for 2 hours (or overnight) so the skin dries out.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for about 75 minutes, until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, then carve and hit the cut meat with one last pinch of rub.\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 savoury rub equals crackling-style skin without any fuss.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Rock n Roll Rooster is a savoury, all-purpose chicken rub — the smoked poblano, pasilla and chipotle are there for flavour, not fire. For a hot chicken rub, reach for Cluckin Hell instead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOnly for chicken?\u003c\/strong\u003e It shines on poultry, but it's a genuinely handy all-rounder on roast veg, potatoes and pork too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Rock n Roll Rooster is a savoury, all-purpose chicken rub; the smoked poblano, pasilla and chipotle are there for flavour, not fire. For a hot chicken rub, reach for Cluckin Hell instead.\"}},{\"@type\":\"Question\",\"name\":\"Only for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It shines on poultry, but it is a genuinely handy all-rounder on roast veg, potatoes and pork too.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461914456106,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/eePumDLb.png?v=1784605380"},{"product_id":"heavenly-hell-the-grilled-the-smoked-the-lovely-steak-brisket-rub-150g","title":"HEAVENLY HELL: The Grilled The Smoked \u0026 The Lovely Steak \u0026 Brisket Rub – 150g","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 — a savoury, peppery crust with no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e steak, brisket, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for the beef that deserves a standing ovation\u003c\/h2\u003e\n\u003cp\u003eThe Grilled, The Smoked and The Lovely is Heavenly Hell's multi-award-winning championship steak and brisket rub — the one you reach for when the cut is too good to muck up. It lays down a deep, savoury, peppery crust that shines under a hot sear and rewards a long, low smoke. Big beef, big bark, no bull.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens with coarse cracked pepper and a garlicky, savoury depth that grabs the meat. Through the middle there's a gentle, balanced sweetness that helps the crust caramelise rather than sweeten the beef. The finish is toasty and long — pure steakhouse, the kind of bark you want to pick off the edges.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a thick steak generously, rest 20 minutes, then sear hard for a dark, crackling crust over a rosy centre.\u003c\/li\u003e\n\u003cli\u003eSeason a whole brisket the night before and smoke low and slow for a black, peppery bark and a proud smoke ring.\u003c\/li\u003e\n\u003cli\u003eReverse-sear a tomahawk: rub, smoke gently to temperature, then blister over roaring coals.\u003c\/li\u003e\n\u003cli\u003eDust beef short ribs before a long cook until the bark sets like lacquer.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over roast potatoes or a smashed beef burger patty for instant steakhouse swagger.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, dark-flecked blend heavy with cracked pepper — you can see the grind is built for crust, not dust. It clings to a wet-brined or oiled surface and blooms into a deep, savoury bark on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/677_savour-sliced-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the rub I'd hide under the tarp for my own brisket. Build the cook with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e mopped on in the back half, then serve slices with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e to cut the richness. Dry-brine the beef uncovered overnight first — the crust sets twice as hard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Rump Cap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow in the smoke, loud on the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg rump cap (picanha), fat on; 3 tbsp The Grilled The Smoked \u0026amp; The Lovely rub; 1 tbsp coarse 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\u003eScore the fat cap in a crosshatch, then season all over with salt and the rub. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the centre reads 50°C, about 60–75 minutes.\u003c\/li\u003e\n\u003cli\u003eSear fat-side down over hot coals for 2 minutes, then 1 minute on every other side, aiming for 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thin 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 Smoking first gives an even pink centre; the hard sear at the end builds the peppery crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, peppery steakhouse rub with no chilli. All crust and bark, built to let good beef taste like good beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteak or brisket?\u003c\/strong\u003e Both. It sears into a fast, dark crust on steak and builds a deep, peppery bark over a long brisket smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, peppery steakhouse rub with no chilli. All crust and bark, built to let good beef taste like good beef.\"}},{\"@type\":\"Question\",\"name\":\"Steak or brisket?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both. It sears into a fast, dark crust on steak and builds a deep, peppery bark over a long brisket smoke.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917012010,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LqPcqtJl.png?v=1784602044"},{"product_id":"heavenly-hell-pistol-powder-espresso-beef-rub-150g","title":"HEAVENLY HELL: Pistol Powder Espresso Beef Rub – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — deep, dark and savoury; ancho, chipotle and cayenne are in the blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, brisket, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAn espresso shot for your brisket\u003c\/h2\u003e\n\u003cp\u003ePistol Powder loads bone broth and espresso into one outlaw of a beef rub. The coffee drives a dark, near-black bark while the savoury bone-broth depth doubles down on everything beefy. It's built for cooks chasing that steakhouse-meets-smokehouse crust on big cuts.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens dark and roasty — proper espresso bitterness balanced by a deep, umami savouriness. Cracked pepper runs underneath, and a whisper of sweetness helps the bark set almost black. The finish is long, rich and unmistakably beefy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a brisket the night before and smoke low and slow for a dark, espresso-black bark.\u003c\/li\u003e\n\u003cli\u003eReverse-sear a thick ribeye: season, smoke gently to temperature, then blister for a coffee-dark crust over a rosy centre.\u003c\/li\u003e\n\u003cli\u003eCoat beef short ribs or beef cheeks for a rich, roasty crust on a long braise or smoke.\u003c\/li\u003e\n\u003cli\u003eDry-brine the beef uncovered overnight, then dust a second coat before the heat for maximum bark.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over roast field mushrooms or a beef-fat potato for a savoury, coffee-dark hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, espresso-brown blend with a fine-to-medium grind and visible cracked pepper. It reads almost like coffee grounds and sets into a deep, near-black crust on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Black Pepper, Paprika, Garlic, Kosher Salt, Sugar, Beef Bone Broth Powder, Freshly Ground Coffee Beans, Onion, Ancho Chilli, Mustard, Rosemary, Activated Charcoal, Coriander, Chipotle, Ginger, Cayenne, Nutmeg, Turmeric, Herbs \u0026amp; Spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (listed ingredient).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/695_shhh-espresso-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: let the coffee do the talking. Mop the last stretch of the cook with \u003ca href=\"\/en-nz\/products\/blues-hog-smokey-mountain-bbq-sauce\"\u003eBlues Hog Smokey Mountain BBQ Sauce\u003c\/a\u003e so the sweet smoke wraps the roasty bark, then cut the richness with a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e. Two coats on a brisket — the bark sets almost black.\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: Espresso Beef Cheek Braise\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCoffee for breakfast, coffee for dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef cheeks, trimmed; 3 tbsp Pistol Powder rub; 400g tin crushed tomatoes; 1 cup beef stock; 1 brown onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cheeks in the rub and sear in a hot heavy pot for 3 minutes a side until dark.\u003c\/li\u003e\n\u003cli\u003eAdd the onion, tomatoes and stock, cover and cook at 150°C in the oven (or a covered tray in the smoker) for 3–3.5 hours.\u003c\/li\u003e\n\u003cli\u003eWhen a fork slides in with no resistance, lift the cheeks out and reduce the sauce on the stove for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon the sauce over and serve on mash or soft polenta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The roasty coffee notes deepen in a long braise and give the sauce a rich, dark backbone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like coffee?\u003c\/strong\u003e There's a genuine dark-roast espresso note, but it reads as savoury and beefy rather than like a cup of coffee — it deepens the crust rather than sweetening it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e Only a little — ancho, chipotle and cayenne are in the blend, but it's all about dark, roasty, savoury depth and a near-black bark.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does it taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is a genuine dark-roast espresso note, but it reads as savoury and beefy rather than like a cup of coffee — it deepens the crust rather than sweetening it.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only a little. Ancho, chipotle and cayenne are in the blend, but it is all about dark, roasty, savoury depth and a near-black bark.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917044778,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/QNRJwQUh.png?v=1784602387"},{"product_id":"heavenly-hell-bronco-layne-beef-rub-150g","title":"HEAVENLY HELL: Bronco Layne Beef Rub – 150g","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 — a savoury, peppery beef rub with no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, brisket, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBad-ass by name, big beef by nature\u003c\/h2\u003e\n\u003cp\u003eBronco Layne — the \"Bad-Ass Beef Rub\" — is Heavenly Hell's multi-award-winning workhorse for anyone who cooks a lot of beef and wants it to taste like the real deal every time. It builds a deep, savoury, peppery crust that loves both a fast sear and a long, low smoke. No gimmicks, just serious bark on serious beef.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's savoury and garlicky with a solid hit of pepper. Through the middle a touch of balanced sweetness helps the crust caramelise and darken. It finishes deep and beefy — the sort of rub that makes people ask what you did to the brisket.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\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\u003eRub beef short ribs generously and cook long until the bark sets like lacquer over jiggly, tender meat.\u003c\/li\u003e\n\u003cli\u003eSeason a thick steak, rest, then sear hard for a dark crust over a rosy centre.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts — one the night before, one before it hits the heat — for extra bark.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through beef mince before you smash the patties for a next-level burger.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA medium, reddish-brown grind flecked with cracked pepper. It clings well to an oiled or mustard-slicked surface and darkens into a rich, savoury crust as it cooks.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/778_jaw-beef-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\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a proper beef rub, and this is mine. Mop the back half of the cook with \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e for a sweet, sticky finish, then serve the slices with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-beetroot-gin-relish\"\u003eDrunken Sailor Beetroot \u0026amp; Gin Relish\u003c\/a\u003e to lift all that richness. Rest big cuts before you slice — patience is a flavour.\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: Bronco Smashed Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo patties, one bad-ass crust.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince, 20% fat; 2 tbsp Bronco Layne rub; 4 burger buns; 4 slices cheese.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRoll the mince into eight 75g balls and keep them cold.\u003c\/li\u003e\n\u003cli\u003eGet a flat plate or cast-iron pan ripping hot, drop the balls on and smash flat with a heavy spatula.\u003c\/li\u003e\n\u003cli\u003eSeason the tops with the rub, cook 2 minutes until the edges go lacy and brown, flip, add cheese to half of them and cook 1 more minute.\u003c\/li\u003e\n\u003cli\u003eStack two patties per bun and check they hit 71°C in the middle before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning straight after the smash lets the rub fry into the crust instead of sitting on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Bronco Layne is a savoury, peppery beef rub with no chilli. It's about bark and beefy depth, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Big beef — brisket, beef ribs and steak — but it's a cracker anywhere you want a dark, savoury crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Bronco Layne is a savoury, peppery beef rub with no chilli. It is about bark and beefy depth, not heat.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Big beef — brisket, beef ribs and steak — but it is a cracker anywhere you want a dark, savoury crust.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917077546,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/EkmekeVl.png?v=1784602325"},{"product_id":"heavenly-hell-cluckin-hell-hot-chicken-rub-150g","title":"HEAVENLY HELL: Cluckin Hell Hot Chicken Rub – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — a proper Currumbin kick that builds as you eat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, wings, fried chicken, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTurn every bird into a headline act\u003c\/h2\u003e\n\u003cp\u003eCluckin Hell is the multi-award-winning hot chicken rub and fried-chicken seasoning out of Currumbin — built for cooks who reckon a chook should never be boring. It lays down proper heat and a deep, savoury crust in one shake, on the grill or in the fryer. If you take your poultry seriously, this is the one that earns a permanent spot by the cooktop.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eStraight up it's savoury and smoky, with a garlicky, peppery backbone that grabs the skin. Through the middle the chilli warmth climbs — not a stunt, a genuine building heat — while a subtle sweetness keeps it moreish. It finishes long and toasty, the kind of lingering burn that has you reaching for the next piece.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat chicken thighs or Marylands generously and grill hot and fast for a blistered, spicy skin.\u003c\/li\u003e\n\u003cli\u003eDust wings straight before they hit the fire, then toss again the moment they come off for a double hit.\u003c\/li\u003e\n\u003cli\u003eButtermilk-brine drumsticks overnight, dredge in seasoned flour spiked with Cluckin Hell, and fry for Currumbin-style hot fried chicken.\u003c\/li\u003e\n\u003cli\u003eSeason a whole spatchcocked bird and roast until the skin crackles and the heat sinks into the meat.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips, popcorn chicken or buttered corn for an instant flavour bomb.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rust-red, medium-coarse blend that clings to skin and drumsticks without clumping. Shake it on and you can see the paprika-deep colour build straight away — it blooms into a dark, spicy crust on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Smoked paprika, brown sugar, garlic, onion, kosher salt, cayenne pepper, mustard, smoked poblano, cracked black pepper, basil, chipotle, sage, lemon, chicken stock (Salt, sugar, dehydrated vegetables 11.7% (celery, onion, carrot, garlic, parsley), maltodextrin, maize starch, yeast extract, spices, flavour (chicken), extra virgin olive oil, 1%, dried chicken meat extract 1%), dill, cumin, rosemary, pink pepper, celery seed, thyme, herbs \u0026amp; spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (listed ingredient).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/496_jaw-drop-hot-drumstick.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a hot bird wants a sweet mate and a sharp one. Glaze your wings late with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e so the sugar tames the fire, then serve a dab of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side to cut clean through it. Toss the wings the second they leave the heat — the rub grips best while the skin's still sizzling.\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: Currumbin Hot Fried Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch first, fire second.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 chicken drumsticks; 2 cups buttermilk; 2 cups plain flour; 4 tbsp Cluckin Hell rub; Oil for deep-frying.\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\u003eSoak the drumsticks in buttermilk with 1 tbsp of the rub in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eMix the flour with 2 tbsp rub, then dredge the drumsticks, pressing the flour on hard.\u003c\/li\u003e\n\u003cli\u003eFry at 160°C for 12–14 minutes, turning, until they read 75°C at the bone.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack and dust straight away with the last tablespoon of rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rub in the brine, the flour and the finish means the heat runs all the way through, not just on the crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Cluckin Hell?\u003c\/strong\u003e Properly hot — a building chilli heat rather than a novelty burn, balanced by a savoury, smoky base so flavour leads and the heat follows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for chicken?\u003c\/strong\u003e No. It's built for poultry and fried chicken, but it's a cracker on hot chips, popcorn chicken, corn and even a spicy burger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Cluckin Hell?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Properly hot — a building chilli heat rather than a novelty burn, balanced by a savoury, smoky base so flavour leads and the heat follows.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is built for poultry and fried chicken, but it is a cracker on hot chips, popcorn chicken, corn and even a spicy burger.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917110314,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heavenly-hell-cluckin-hell-rub-front.png?v=1784600887"},{"product_id":"heavenly-hell-pinch-dat-tail-suck-dat-head-cajun-rub-150g","title":"HEAVENLY HELL: Pinch Dat Tail Suck Dat Head Cajun Rub – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a proper Cajun kick, spicy but not brutal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e seafood, prawns, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eStraight outta the bayou\u003c\/h2\u003e\n\u003cp\u003ePinch Dat Tail Suck Dat Head is Heavenly Hell's multi-award-winning Cajun BBQ rub — spice, funk and Louisiana soul in every shake. Named for the way you eat a proper crawfish, it's built for a seafood boil, a tray of prawns or a Cajun-spiced chook, and it brings a genuine, building medium heat.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig and savoury with the classic Cajun line — paprika, garlic, onion and cayenne — layered over herbs and pepper. The heat builds as a warm, spicy hum rather than a searing burn, and the finish is funky, moreish and unmistakably Louisiana.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLoad it into a seafood boil with prawns, crab, corn and potatoes for the full bayou experience.\u003c\/li\u003e\n\u003cli\u003eToss prawns in it and sear hot and fast for spicy, blackened prawns.\u003c\/li\u003e\n\u003cli\u003eRub chicken wings or thighs and grill for a Cajun-spiced crust.\u003c\/li\u003e\n\u003cli\u003eDust fish fillets and pan-fry blackened-style in a screaming-hot pan.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips, popcorn or a po' boy for a Cajun hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rusty-red, savoury blend with a medium grind and visible herb and pepper flecks. It coats seafood and chicken evenly and blooms into a spicy, aromatic crust on high heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Paprika, sugar, smoked poblano, kosher salt, mustard, garlic, cracked black pepper, cayenne, celery seed, onion, thyme, cumin, marjoram, pimento, white pepper, sage, chipotle, oregano, pasilla chilli, herbs \u0026amp; spices. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (listed ingredient).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-point-you.png?v=1782795130\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA spicy boil wants something sweet to lean on. Serve the chicken or prawns with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e for a sweet, sticky counter to the Cajun heat, and put a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. Blacken your prawns in a ripping-hot pan — that's where this one sings.\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 Bayou Prawn Boil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNewspaper on the table, manners at the door.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg whole green prawns; 500g baby potatoes; 3 corn cobs, cut in thirds; 4 tbsp Pinch Dat Tail rub; 50g butter, melted.\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\u003eBring a big pot of salted water to the boil with 3 tbsp of the rub. Add the potatoes and cook 12 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the corn and cook 5 minutes more.\u003c\/li\u003e\n\u003cli\u003eAdd the prawns and cook 2–3 minutes until just pink, then drain.\u003c\/li\u003e\n\u003cli\u003eTip it all onto a lined table, pour over the butter mixed with the last tablespoon of rub, and dig in.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the water flavours everything from the inside, then the spiced butter hits the outside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e A genuine medium — a building Cajun warmth that's spicy but not brutal. Flavour and funk lead; the heat backs it up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Seafood especially — prawns, crawfish, a full boil — plus chicken and anything you want to give a Louisiana kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A genuine medium — a building Cajun warmth that is spicy but not brutal. Flavour and funk lead; the heat backs it up.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Seafood especially — prawns, crawfish, a full boil — plus chicken and anything you want to give a Louisiana kick.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917143082,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/XEmlqQRv.png?v=1784648755"},{"product_id":"heavenly-hell-soul-creole-seasoning-150g","title":"HEAVENLY HELL: Soul Creole Seasoning – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle peppery warmth, not a chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, seafood, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eCreole with rhythm\u003c\/h2\u003e\n\u003cp\u003eSoul is Heavenly Hell's multi-award-winning Creole seasoning — herby, peppery and impossible to put down. It brings a little New Orleans swing to the everyday: chicken, prawns, fish and veg all light up under it, with a gentle warmth that keeps things interesting without blowing your head off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eHerby and aromatic up front — paprika, garlic and the classic Creole herb line — with a peppery warmth building underneath. It's savoury and layered rather than sweet, and finishes with that unmistakable Louisiana lift that makes you go back for more.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss prawns in it and sear hard and fast for blackened, Creole-style prawns.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or wings before grilling for a herby, peppery crust.\u003c\/li\u003e\n\u003cli\u003eDust fish fillets and pan-fry for a quick, blackened-style dinner.\u003c\/li\u003e\n\u003cli\u003eShake it over roast or grilled veg, corn and potatoes for a savoury lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir it through rice, a gumbo or a jambalaya for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rusty-red, herb-flecked blend with a medium grind. It coats evenly and blooms into a savoury, peppery, aromatic crust on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/701_fist-pump-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\n\u003cp style=\"margin:0;\"\u003eA bit of bayou soul goes a long way. Sauce grilled chicken or prawns with \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e for a sweet, smoky backbone, then spoon over a little \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e for a bright, tangy kick. Blacken your prawns in a screaming-hot pan — Soul was born for it.\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: Weeknight Creole Jambalaya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne pot, plenty of swing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 400g chicken thigh, diced; 200g smoked snags, sliced; 1½ cups long-grain rice; 3 tbsp Soul Creole seasoning; 1 onion, 1 capsicum and 2 celery sticks, diced.\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 chicken in 1 tbsp of the seasoning and brown it with the snags in a heavy pot, about 6 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the veg and cook 5 minutes until soft, then stir in the rice and the rest of the seasoning.\u003c\/li\u003e\n\u003cli\u003ePour in 3 cups chicken stock, bring to a simmer, cover and cook on low for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes off the heat, fluff with a fork and check the chicken has hit 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Blooming the seasoning with the rice before the stock goes in spreads that herby warmth through every grain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — a gentle peppery Creole warmth rather than a chilli burn. Flavour leads, heat just hums along underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, prawns and fish especially, but it's a genuine all-rounder on veg, rice and Creole dishes like gumbo and jambalaya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — a gentle peppery Creole warmth rather than a chilli burn. Flavour leads, heat just hums along underneath.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken, prawns and fish especially, but it is a genuine all-rounder on veg, rice and Creole dishes like gumbo and jambalaya.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917175850,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sKBpgmHC.png?v=1784648686"},{"product_id":"heavenly-hell-crack-butter-chicken-seasoning-finishing-dust-150g","title":"HEAVENLY HELL: Crack Butter Chicken Seasoning \u0026 Finishing Dust – 150g","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 — a savoury, buttery seasoning, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned; a Pitmaster Series collab between Heavenly Hell \u0026amp; Big Red Brand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, wings, fried chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWarning: dangerously moreish\u003c\/h2\u003e\n\u003cp\u003eCrack Butter is a Pitmaster Series championship chicken seasoning and finishing dust — a Heavenly Hell and Big Red Brand collaboration with a name it fully earns. Buttery, savoury and impossible to stop eating, it works as a rub before the cook and a finishing dust after, so the flavour hits twice.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich and buttery up front with a savoury, garlicky depth that clings to chicken skin. There's a gentle sweetness that browns beautifully, and the finish is exactly as addictive as the name suggests — you'll keep going back for one more piece.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason wings before a hot grill or air-fry, then dust again the moment they come off for a double hit.\u003c\/li\u003e\n\u003cli\u003eRub a whole chicken or thighs before roasting for a buttery, golden crust.\u003c\/li\u003e\n\u003cli\u003eAdd it to a seasoned flour dredge for buttery, savoury fried chicken.\u003c\/li\u003e\n\u003cli\u003eFinish like a pro: sprinkle a fresh pinch over the cooked, cut chicken right before serving.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips, popcorn chicken or buttered corn.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, golden blend with a fine-to-medium grind — fine enough to dust over cooked chicken, but with enough body to build a buttery crust on the cook.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/521_shhh-butter-chicken-thighs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCareful with this one — it disappears. Toss the wings in \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e for a sweet, smoky glaze, then serve a dab of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side to cut the butter. Save a pinch of the dust for after they're cooked — that second hit is the whole point.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Double-Dusted Air-Fryer Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHit them twice. They'd do the same to 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, jointed; 1 tbsp baking powder; 3 tbsp Crack Butter seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings very dry and toss with the baking powder and 2 tbsp of the seasoning.\u003c\/li\u003e\n\u003cli\u003eAir-fry at 200°C for 20–24 minutes, shaking halfway, until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToss straight away in a bowl with the last tablespoon of seasoning and serve hot.\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 for crunch, and the second dust sticks to the hot wings for that buttery finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRub or finishing dust?\u003c\/strong\u003e Both — season the chicken before it cooks, then sprinkle a fresh pinch over the cooked, cut pieces for a double hit of buttery flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Crack Butter is a savoury, buttery chicken seasoning with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Rub or finishing dust?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both — season the chicken before it cooks, then sprinkle a fresh pinch over the cooked, cut pieces for a double hit of buttery flavour.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Crack Butter is a savoury, buttery chicken seasoning with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917241386,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ExHKkkFu.png?v=1784648542"},{"product_id":"heavenly-hell-butter-bump-cowboy-butter-seasoning-150g","title":"HEAVENLY HELL: Butter Bump Cowboy Butter Seasoning – 150g","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 — a savoury, buttery seasoning, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e steak, beef, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eCowboy butter in a shaker\u003c\/h2\u003e\n\u003cp\u003eButter Bump is Heavenly Hell's Pitmaster Series championship cowboy butter seasoning — all the garlicky, herby, buttery magic of a cowboy butter, dried down into a shaker you can hit anything with. It turns a midweek steak or a tray of chicken into a buttery, savoury knockout with zero effort.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eButtery and savoury with a big garlic hit and a lift of herbs — think steakhouse cowboy butter without the melting. A touch of sweetness helps it brown, and the finish is rich, moreish and deeply savoury. It smells incredible the second it hits a hot pan.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a thick steak generously, sear hard and rest — it finishes like it's been basted in garlic butter.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or a whole bird before roasting for a buttery, herby crust.\u003c\/li\u003e\n\u003cli\u003eShake it over grilled corn, mushrooms or roast potatoes for an instant flavour lift.\u003c\/li\u003e\n\u003cli\u003eSeason a steak sandwich or smashed burger for a cowboy-butter hit off the grill.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into softened butter and melt a disc over a hot steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, golden blend flecked with garlic and herbs, medium grind. It clings well and blooms into a rich, buttery-smelling crust on the heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/479_savouring-cowboy-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA buttery steak wants a sticky mate and a sharp one. Glaze the back half of the cook with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then serve with a smear of \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to sharpen all that richness. Stir a spoon into soft butter and let it melt over the rested steak — cowboy butter, sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cowboy Butter Steak Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eButter that rode in on a shaker.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillet steaks, 3cm thick; 2 tbsp Butter Bump seasoning; 50g soft butter; 1 tbsp 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\u003eMash 1 tbsp of the seasoning and the parsley into the soft butter, roll into a log and chill.\u003c\/li\u003e\n\u003cli\u003eSeason the steaks with the rest of the seasoning and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side to 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes with a thick disc of the butter melting over each steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning goes in twice — on the crust and melted through the butter — so every slice tastes basted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's cowboy butter?\u003c\/strong\u003e A garlicky, herby compound butter usually served over steak — Butter Bump captures that flavour in a dry seasoning you can shake straight on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, buttery seasoning with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's cowboy butter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A garlicky, herby compound butter usually served over steak — Butter Bump captures that flavour in a dry seasoning you can shake straight on.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, buttery seasoning with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917274154,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BugONrbT.png?v=1784648600"},{"product_id":"heavenly-hell-cocaine-cowboy-all-purpose-rub-150g","title":"HEAVENLY HELL: Cocaine Cowboy All Purpose Rub – 150g","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 Low — a savoury, garlicky all-purpose rub; ancho, chipotle and pasilla play a supporting role\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG, butter powder (milk) and mustard (listed ingredients) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, chicken, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eDangerously good on everything\u003c\/h2\u003e\n\u003cp\u003eCocaine Cowboy is Heavenly Hell's Pitmaster Series championship all-purpose rub — garlic, butter and mushroom loaded into a blend that's ludicrously addictive. It's the shaker that ends up on everything, from a Sunday roast to a midweek steak, and somehow makes all of it better. Fair warning: it goes fast.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig, savoury and umami-rich up front — garlic and a buttery, mushroomy depth doing the heavy lifting. A gentle sweetness rounds the edges so it browns beautifully, and the finish is moreish in the most annoying way. It tastes like a compound butter you can shake from a jar.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a steak generously, sear hard, then rest — the garlic-butter notes read like a steakhouse finish.\u003c\/li\u003e\n\u003cli\u003eRub chicken pieces or a whole bird before roasting for a savoury, golden crust.\u003c\/li\u003e\n\u003cli\u003eDust pork chops or a pork roast for an all-purpose hit of umami depth.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, mushrooms or chips straight out of the oven.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into softened butter for an instant compound butter over anything off the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, golden-brown blend with a medium grind and visible flecks of garlic and herb. It clings well and browns into an appetising, buttery-smelling crust.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Kosher salt, garlic, sugar, porcini mushroom, butter powder, onion, monosodium glutamate, Worcestershire powder, parsley, freshly cracked black pepper, ancho, red wine vinegar powder, rosemary, lemon, oregano, basil, celery seed, mustard, chipotle, thyme, smoked paprika, ginger, cumin, bay leaf, pasilla, coriander, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e butter powder (milk), mustard and monosodium glutamate (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No dietary claims made for this blend. Contains MSG, butter powder (milk) and mustard (listed ingredients); the Worcestershire powder isn't itemised — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/657_grin-tomahawk-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the jar that never makes it back to the shelf. Build the plate with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e brushed on late, then finish with a smear of \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to sharpen all that richness. Stir a spoonful into soft butter and melt it over a steak — you'll thank me later.\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 Mushroom Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe shaker that ends up on everything starts here.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tbsp Cocaine Cowboy rub; 300g mushrooms, sliced; ½ cup cream.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the chops with the rub and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003ePan-fry over medium-high heat for 4–5 minutes a side until they read 63°C, then rest on a plate.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, cook the mushrooms for 5 minutes, add the cream and a pinch more rub and simmer 2 minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon the mushroom sauce over the chops.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The rub's garlic, butter and mushroom notes carry straight into the pan sauce from the fond.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it actually taste like?\u003c\/strong\u003e Savoury garlic butter with a mushroomy, umami depth — like a compound butter in shaker form. No heat, just moreish flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Genuinely everything — beef, chicken, pork, roast veg, potatoes and chips. It's the definition of all-purpose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Yes to MSG — monosodium glutamate is on the published ingredient list, along with butter powder (milk) and mustard. Gluten isn't itemised (the Worcestershire powder isn't broken down), so always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does it actually taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Savoury garlic butter with a mushroomy, umami depth — like a compound butter in shaker form. No heat, just moreish flavour.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Genuinely everything — beef, chicken, pork, roast veg, potatoes and chips. It is the definition of all-purpose.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes to MSG: monosodium glutamate is on the published ingredient list, along with butter powder (milk) and mustard. Gluten is not itemised (the Worcestershire powder is not broken down), so always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917536298,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MDoVyUVd.png?v=1784648358"},{"product_id":"heavenly-hell-the-game-changer-poultry-game-seasoning-150g","title":"HEAVENLY HELL: The Game Changer Poultry \u0026 Game Seasoning – 150g","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 — a savoury, herby seasoning, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e poultry, game, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eExactly what the name says\u003c\/h2\u003e\n\u003cp\u003eThe Game Changer is Heavenly Hell's award-winning Pitmaster Series championship poultry and game seasoning — built to make birds and game meats taste like their very best selves. Whether it's a roast chook, a Christmas turkey or a piece of venison, this is the shaker that quietly turns a good cook into a great one.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and herb-forward with a garlicky backbone and a warm, aromatic lift that flatters poultry and game alike. A whisper of sweetness helps the skin brown and the crust set. The finish is clean and roast-dinner familiar — the kind of seasoning that just tastes right.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole chicken or turkey inside and out, then roast until the skin is golden and crisp.\u003c\/li\u003e\n\u003cli\u003eRub it over duck breasts before a hard sear for a savoury, aromatic crust.\u003c\/li\u003e\n\u003cli\u003eDust venison, quail or other game before grilling or roasting to round out the gaminess.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and cook hot and fast for a quick, herby midweek dinner.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through the stuffing or over roast potatoes cooked in the bird's fat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked blend with a medium grind. It coats skin evenly and browns into an aromatic, appetising crust without overpowering the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/587_presenting-roasted-duck.png?width=440\" alt=\"Cap'n Darryl, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule for a good bird: season well, glaze late, serve sharp. Lacquer the last stretch with a brush of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBLEND Original Smoked Honey\u003c\/a\u003e, then put a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the side — cranberry and roast bird were made for each other. Rest the bird before carving so the juices stay put.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy-Skin Duck Breast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA roast-dinner flavour in twenty minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 duck breasts, skin on; 1 tbsp of this poultry and game seasoning; 1 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the skin in fine lines without cutting the meat, then season all over.\u003c\/li\u003e\n\u003cli\u003ePlace skin-side down in a cold pan, turn to medium and render for 8–10 minutes until the skin is crisp and golden.\u003c\/li\u003e\n\u003cli\u003eFlip, cook 2–3 minutes, brush the skin with honey, then rest 8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thick and spoon over the pan juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Starting in a cold pan renders the fat slowly, so the skin crisps while the seasoning toasts on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for chicken?\u003c\/strong\u003e No — it's built for all poultry and game, so it's just as at home on turkey, duck, quail and venison as it is on a roast chook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, herby seasoning with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it just for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is built for all poultry and game, so it is just as at home on turkey, duck, quail and venison as it is on a roast chook.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, herby seasoning with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917569066,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/HqBiRkNQ.png?v=1784648414"},{"product_id":"heavenly-hell-diggers-dust-beef-finishing-dust-150g","title":"HEAVENLY HELL: Diggers Dust Beef Finishing Dust – 150g","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 — a savoury, peppery beef rub, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (a Pitmaster Series collab with Aussie Pit Boys \u0026amp; The Smoking Meathouse)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, brisket, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eChampionship beef, twice over\u003c\/h2\u003e\n\u003cp\u003eDiggers Dust is a Pitmaster Series championship beef rub \u003cem\u003eand\u003c\/em\u003e finishing dust — built to do two jobs. Rub it on before the cook for a deep, savoury bark, then sprinkle a fresh pinch over the sliced meat at the end for a final hit of flavour that lands right as it hits the plate.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and peppery up front with a garlicky, beefy depth. A restrained sweetness helps the crust darken without turning it sweet, and the finish is clean and moreish — exactly what you want both baked into the bark and dusted on fresh at the end.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket the night before and smoke low and slow for a deep, peppery bark.\u003c\/li\u003e\n\u003cli\u003eRub beef ribs generously and cook long until the crust sets and the meat turns tender.\u003c\/li\u003e\n\u003cli\u003eFinish like a pitmaster: sprinkle a fresh pinch over the sliced brisket just before serving for a punch of flavour on the cut face.\u003c\/li\u003e\n\u003cli\u003eSeason a steak, sear hard, then dust a little more over the rested slices.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over beef-fat chips or a smashed burger for a savoury finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine-to-medium, savoury blend with visible cracked pepper — fine enough to dust evenly over sliced meat, coarse enough to build a proper bark on the smoke.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/568_sprinkling-dust-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons a good beef rub deserves good company. Mop the back half of the cook with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then serve the slices with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside. Save a pinch of the dust for the sliced face — that last coat is the whole trick.\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: Twice-Dusted Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne coat for the bark, one coat for the applause.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs (3 bones), about 2kg; 3 tbsp Diggers Dust; 1 tbsp yellow mustard.\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 with mustard and coat with 2½ tbsp of the dust. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours, until the bark is set and a probe slides in like butter (around 95°C).\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and rest 1 hour.\u003c\/li\u003e\n\u003cli\u003eSlice between the bones and dust the cut faces with the last of the rub just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The final dusting lands fresh on the sliced meat, where the bark can't reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's a finishing dust?\u003c\/strong\u003e It's a rub fine enough to sprinkle over meat \u003cem\u003eafter\u003c\/em\u003e it's cooked and sliced, adding a fresh burst of seasoning right before serving — Diggers Dust does both jobs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, peppery beef rub with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's a finishing dust?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a rub fine enough to sprinkle over meat after it is cooked and sliced, adding a fresh burst of seasoning right before serving. Diggers Dust does both jobs.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, peppery beef rub with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917601834,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sXNQAggm.png?v=1784639397"},{"product_id":"heavenly-hell-championship-candy-bbq-glaze-250ml","title":"HEAVENLY HELL: Championship Candy BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle chipotle warmth under sweet cherry\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Full ingredients \u0026amp; allergens — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e ribs, pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet heat that wins ribbons\u003c\/h2\u003e\n\u003cp\u003eChampionship Candy is Heavenly Hell's multi-award-winning competition glaze — cherry, orange liqueur and chipotle in one glossy, sticky coat. It's the \"candy\" finish that turns a rack of ribs into a competition-table showpiece: dark, shiny and sweet, with a gentle chipotle warmth to keep it grown-up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet cherry leads, lifted by a boozy orange-liqueur brightness that keeps it from being one-note. Chipotle sits underneath with a smoky, gentle heat, and the whole thing finishes glossy and sticky — the classic \"candied\" competition-rib profile.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in the last 15–20 minutes so the sugars candy up without scorching.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly or a pork roast in the final stretch for a glossy, sticky lacquer.\u003c\/li\u003e\n\u003cli\u003eFinish chicken wings or thighs late for a sweet, shiny, sticky coat.\u003c\/li\u003e\n\u003cli\u003eWarm it first so it brushes on thin and even.\u003c\/li\u003e\n\u003cli\u003eRogue move: glaze grilled stone fruit or a ham with it for a sweet, smoky edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-red glaze with a rich cherry colour — thick and sticky, made to cling and shine. Warmed, it brushes on in a smooth, even coat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Cherries, 100% Canadian maple syrup, Coconut sugar, fresh orange juice, apple cider vinegar, concentrated tomato, fresh lemon juice, Orange liqueur, tamarind, Worcestershire sauce (Water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), cherry liqueur, cherry jam (black cherries (55%), grape date and pineapple juice concentrate, fruit pectin, lemon juice), smoked poblano, garlic, chipotle, orange peel, onion, pink pepper, smoked paprika, ginger, mustard seed, thyme, basil, Celtic salt, vanilla bean, cinnamon, cloves, pasilla, cumin, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard seed, plus alcohol from the orange and cherry liqueurs (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Allergens and full ingredients — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/480_holding-high-candy-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCompetition ribs, three steps: rub with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, candy them late with this, and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the side. Thin coats in the back half — candy glazes catch fast if you rush them.\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: Candied Pork Belly Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLittle cubes, big ribbons.\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 off, cut into 4cm cubes; 3 tbsp your favourite pork rub; ½ cup Championship Candy glaze; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the cubes and smoke at 125°C for about 3 hours until the bark is set.\u003c\/li\u003e\n\u003cli\u003eTip them into a foil tray with the butter and glaze, toss, cover and cook another 60–90 minutes until tender (around 93°C).\u003c\/li\u003e\n\u003cli\u003eUncover and cook 15 minutes more so the glaze sets sticky and glossy.\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 covered tray lets the cubes braise in the sauce before it candies on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — the chipotle is a gentle, smoky warmth. Sweet cherry and orange lead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late — thin coats in the last 15–20 minutes so the sugars candy rather than burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e It's a cherry, orange liqueur and chipotle blend — the published list leads with cherries, maple syrup and coconut sugar, and includes mustard seed and two liqueurs (full list above). Always check the physical label for allergens.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — the chipotle is a gentle, smoky warmth. Sweet cherry and orange lead.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late — thin coats in the last 15–20 minutes so the sugars candy rather than burn.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a cherry, orange liqueur and chipotle blend. The published list leads with cherries, maple syrup and coconut sugar, and includes mustard seed and two liqueurs. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917634602,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ydEtQfKt.png?v=1784649154"},{"product_id":"heavenly-hell-lamb-almighty-bbq-glaze-250ml","title":"HEAVENLY HELL: Lamb Almighty BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — rich, sweet and fruity, with a little chipotle and smoked poblano in the mix\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full ingredients \u0026amp; allergens — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e lamb\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHoly and indulgent, built for lamb\u003c\/h2\u003e\n\u003cp\u003eLamb Almighty is Heavenly Hell's multi-award-winning fig, port and maple glaze — a luscious, grown-up finish made specifically to flatter lamb. Rich, fruity and glossy, it turns a roast leg or a rack into something that looks and tastes like a special occasion.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, jammy fig up front with the boozy richness of port behind it, all rounded out by maple's warm, mellow sweetness. It's indulgent without being sickly, and it caramelises into a dark, glossy coat that suits the richness of lamb perfectly. The finish is fruity, sweet and luxurious.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a lamb rack or leg in the final stretch of roasting for a dark, glossy, fruity crust.\u003c\/li\u003e\n\u003cli\u003eBrush lamb chops or cutlets late on the grill so the sugars caramelise without burning.\u003c\/li\u003e\n\u003cli\u003eMop a slow-cooked lamb shoulder before serving to lacquer the outside.\u003c\/li\u003e\n\u003cli\u003eWarm it gently first so it brushes on evenly.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon a little over roast root veg alongside the lamb, or onto a cheese board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, dark, jammy glaze with a deep fig colour — thick and luxurious, made to cling and shine on roast lamb.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e 100% Canadian maple syrup, red wine vinegar, dark brown sugar, Port, tomato concentrate, fresh cherry, balsamic vinegar, figs, tamarind, Worcestershire sauce (Water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), ginger, freshly cracked black pepper, lemon zest, garlic, smoked poblano, onion, smoked capsicum, rosemary, chipotle, mustard seeds, mint, hickory salt, vanilla bean, cumin, sumac, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard seeds, plus alcohol from the port (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Allergens and full ingredients — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/779_shhh-glazed-lamb.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTreat the lamb like the occasion it is. Rub it first with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-lamb-rub-300g\"\u003eFour Saucemen The Lamb Rub\u003c\/a\u003e, glaze late with this, then serve with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-beetroot-gin-relish\"\u003eDrunken Sailor Beetroot \u0026amp; Gin Relish\u003c\/a\u003e — earthy beetroot loves rich, fruity lamb. Glaze thin and late so the port and maple don't scorch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fig and Port Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDinner-party lamb on a Tuesday budget of effort.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets, frenched; 2 tbsp your favourite lamb rub; ⅓ cup Lamb Almighty glaze, warmed.\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 cutlets and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2–3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eBrush with the glaze, turn and cook 30 seconds a side so it caramelises without burning.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve pink with an extra drizzle of warm glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lamb cutlets cook fast, so a late glaze gets just enough heat to go glossy and sticky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for lamb?\u003c\/strong\u003e It's built for lamb and flatters it best, but the fig-port-maple profile also works beautifully on duck, ham or a cheese board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late — thin coats in the final stretch so the sugars caramelise rather than burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e It's a fig, port and maple blend — the published list leads with Canadian maple syrup, red wine vinegar and dark brown sugar, and includes port and mustard seeds (full list above). Always check the physical label for allergens.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it just for lamb?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is built for lamb and flatters it best, but the fig-port-maple profile also works beautifully on duck, ham or a cheese board.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late — thin coats in the final stretch so the sugars caramelise rather than burn.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a fig, port and maple blend. The published list leads with Canadian maple syrup, red wine vinegar and dark brown sugar, and includes port and mustard seeds. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917667370,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cAgaxcKn.png?v=1784649249"},{"product_id":"heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml","title":"HEAVENLY HELL: Royal Shine Peach \u0026 Pecan BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — pure sweet, sticky finishing shine\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — a Heavenly Hell x Barbecue Mafia collaboration\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, ribs, chicken, ham\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe glaze that makes the grill photogenic\u003c\/h2\u003e\n\u003cp\u003eRoyal Shine is a Peach \u0026amp; Pecan finishing glaze born from a Heavenly Hell and Barbecue Mafia collaboration — built to lacquer pork, ribs and chicken with a glossy, sweet, orchard-fruit shine. Brush it on in the last stretch of the cook and watch a matte piece of meat turn into the centrepiece of the table.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe peach leads — jammy and bright — with toasted pecan warmth rolling in behind it and a soft brown-sugar sweetness tying the two together. There's no heat here, just pure sticky indulgence that caramelises into a burnished, candy-like crust on the grill.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over pork ribs in the final 20–30 minutes of the cook so the sugars set without scorching.\u003c\/li\u003e\n\u003cli\u003eLacquer a pork shoulder or belly as it rests for a glossy, sweet bark.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings late on the grill for a sticky, peachy finish.\u003c\/li\u003e\n\u003cli\u003ePaint a Christmas or Sunday ham and bake until it blisters and shines.\u003c\/li\u003e\n\u003cli\u003eRogue move: warm a little and spoon over grilled peaches or ice cream for a smoky-sweet dessert.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, pourable amber glaze with real cling — it coats the back of a spoon and holds on the meat rather than running off. Brush it on and it sets into a mirror-gloss lacquer under the lid.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around peach and pecan with a brown-sugar base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/481_licking-lips-peach-pork-chop.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a sweet shine wants a savoury foundation under it. Lay down \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e on your ribs before they cook, then shine them up with Royal Shine at the death — the rub grips, the glaze glosses. Serve a smoky \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e on the side for the folks who want a sharper edge to cut the sweetness.\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: Peach Pecan Pork Tenderloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOrchard shine on a weeknight cut.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 pork tenderloins, about 500g each; 2 tbsp your favourite pork rub; ½ cup Royal Shine glaze; 1 tbsp cider vinegar.\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 silverskin, season and grill over medium heat, turning, for about 15 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the glaze with the vinegar and brush on for the last 5 minutes, turning to coat.\u003c\/li\u003e\n\u003cli\u003ePull at 63°C, rest 5 minutes and slice into thick medallions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A splash of vinegar loosens the glaze and balances the sweet peach so it coats thin and even.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Royal Shine spicy?\u003c\/strong\u003e No — it's a pure sweet finishing glaze. Peach and pecan lead, with no chilli heat at all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late. Brush it on in the last 20–30 minutes so the sugars caramelise into a gloss instead of burning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pork and ribs love it, but it's a cracker on chicken and an absolute showstopper on a baked ham.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Royal Shine spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, it is a pure sweet finishing glaze. Peach and pecan lead, with no chilli heat at all.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Brush it on in the last 20 to 30 minutes so the sugars caramelise into a gloss instead of burning.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork and ribs love it, but it is a cracker on chicken and an absolute showstopper on a baked ham.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917700138,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fNwXDegM.png?v=1784649567"},{"product_id":"heavenly-hell-hallelujah-hustle-bbq-glaze-250ml","title":"HEAVENLY HELL: Hallelujah Hustle BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — sweet, tart fruit glaze\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy, wheat and mustard (listed ingredients). Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e ham, pork, chicken, turkey\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe festive-table hero that works all year\u003c\/h2\u003e\n\u003cp\u003eHallelujah Hustle is a Cranberry \u0026amp; Caramelised Pink Lady Apple glaze built to turn a humble ham or roast into a showpiece. Tart orchard fruit, jammy cranberry and a sticky caramelised finish — brush it on and you get a glossy, ruby-red lacquer that photographs as good as it tastes.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp cranberry hits first, all bright and tangy, then caramelised Pink Lady apple rolls in soft and sweet to round it off. There's no heat — just a moreish sweet-tart balance that caramelises into a deep, glossy crust and cuts beautifully through rich, fatty meat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore and glaze a Christmas or Sunday ham, then bake until the surface blisters and shines.\u003c\/li\u003e\n\u003cli\u003eBrush over a pork loin or belly in the last stretch of the roast for a sweet-tart lacquer.\u003c\/li\u003e\n\u003cli\u003ePaint roast chicken or turkey late so the sugars set without burning.\u003c\/li\u003e\n\u003cli\u003eSpoon over a cheese board or serve alongside cold cuts as a sharp, fruity relish.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through pan juices for an instant festive gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, ruby-red glaze flecked with real fruit, glossy and pourable with proper cling. It coats the back of a spoon and sets into a jewelled lacquer under heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Cranberry, caramelised pink lady apple, 100% Canadian maple syrup, white wine vinegar, brown sugar, fresh tomato, fresh lemon juice, tamarind, fresh strawberries, orange liqueur, smoked poblano, strawberry liqueur, Worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), concentrated tomato, soy sauce (water, soy beans (18%), wheat, salt, contains 3.2% alcohol v\/v, from the natural brewing process), chipotle, ginger, allspice, basil, garlic, paprika, onion, black pepper, mustard seed, rosemary, sage, vanilla bean, lemon zest, pink Himalayan salt, celery seed, cilantro, cinnamon, cloves, pectin, mint, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy and wheat (in the soy sauce), mustard seed, plus alcohol from the liqueurs (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy, wheat and mustard (listed ingredients). Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/522_hand-heart-glazed-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a fruit glaze needs a savoury anchor and a sharp sidekick. Rub your ham or pork with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e before it roasts, then paint on Hallelujah Hustle at the end for that ruby gloss. Put a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the board so the cold-cut leftovers get the same festive treatment.\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: Cranberry Apple Glazed Turkey Breast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas manners, any month of the year.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg turkey breast roast; 2 tbsp olive oil; 2 tsp salt and cracked pepper; ½ cup Hallelujah Hustle glaze.\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\u003eRub the turkey with oil, salt and pepper and roast at 170°C for about 70 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the glaze and return to the oven for 10 minutes; repeat once more.\u003c\/li\u003e\n\u003cli\u003ePull when the thickest part reads 75°C, rest 15 minutes and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Two thin coats late in the cook build a ruby lacquer without scorching the sugars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Hallelujah Hustle spicy?\u003c\/strong\u003e No — it's a sweet-tart fruit glaze with no chilli heat. Cranberry and apple lead all the way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for Christmas?\u003c\/strong\u003e It shines on a festive ham, but it's a year-round weapon on pork, chicken and turkey any Sunday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I glaze?\u003c\/strong\u003e Late in the cook — the last 20–30 minutes — so the sugars caramelise into a gloss rather than scorch.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Hallelujah Hustle spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, it is a sweet-tart fruit glaze with no chilli heat. Cranberry and apple lead all the way.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for Christmas?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It shines on a festive ham, but it is a year-round weapon on pork, chicken and turkey any Sunday.\"}},{\"@type\":\"Question\",\"name\":\"When do I glaze?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late in the cook, the last 20 to 30 minutes, so the sugars caramelise into a gloss rather than scorch.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917732906,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/eCexOqrq.png?v=1784649612"},{"product_id":"heavenly-hell-holy-grail-hog-glaze-250ml","title":"HEAVENLY HELL: Holy Grail Hog Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle chipotle warmth over sweet smoke\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Full ingredients \u0026amp; allergens — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, ribs, ham\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe hog glaze of legend\u003c\/h2\u003e\n\u003cp\u003eHoly Grail Hog Glaze is Heavenly Hell's multi-award-winning smoked honey, tamarind and chipotle glaze — sweet, smoky and just a little bit wicked. It lacquers pork and ribs in a glossy, sticky coat, with a gentle chipotle warmth humming underneath all that honeyed sweetness. This is the one you brush on in the home stretch.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt leads with smoked honey — rich, sticky and deeply sweet — then tamarind brings a tangy, almost fruity edge that stops it cloying. Underneath, chipotle adds a smoky, gentle warmth and a whisper of heat. The finish is glossy, sweet-and-smoky and unmistakably built for pork.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it onto pork ribs in the last 15–20 minutes of the cook, in thin coats, so the sugars set without burning.\u003c\/li\u003e\n\u003cli\u003eGlaze a ham in the final stretch of roasting for a glossy, sticky, showpiece finish.\u003c\/li\u003e\n\u003cli\u003eMop pulled-pork chunks or pork belly to lacquer the bark before serving.\u003c\/li\u003e\n\u003cli\u003eWarm it gently first — it brushes on thinner and coats more evenly.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a dipping sauce for crackling or a sticky glaze on grilled pineapple.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-amber glaze — thick enough to cling and lacquer, loose enough to brush on cleanly once warmed. Sweet and sticky with a visible sheen.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A blend of smoked honey, tamarind and chipotle. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free; contains chipotle. Allergens and full ingredients — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/678_hand-on-heart-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBuild the whole hog: rub the ribs first with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, glaze late with this, then serve with a smear of \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to cut the sweetness. Brush it thin in the last twenty minutes — pile it on early and the honey will catch.\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: Holy Grail Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked honey on the bark, no apologies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder, bone in; 4 tbsp your favourite pork rub; ¾ cup Holy Grail Hog Glaze; 8 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\u003eSeason the shoulder and smoke at 120°C until it reads around 74°C and the bark is set, roughly 6 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with ¼ cup of the glaze and cook on until 94°C, about 3 more hours.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour, pull, then toss with the remaining glaze, warmed.\u003c\/li\u003e\n\u003cli\u003ePile into rolls with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glaze in the wrap flavours the meat; glaze after pulling coats every strand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — the chipotle brings a gentle, smoky warmth rather than real heat. Sweet smoke leads the way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late — brush it on in thin coats in the last 15–20 minutes so the sugars glaze rather than burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e It's a smoked honey, tamarind and chipotle blend; confirm the full ingredient and allergen statement from the physical label.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — the chipotle brings a gentle, smoky warmth rather than real heat. Sweet smoke leads the way.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late — brush it on in thin coats in the last 15–20 minutes so the sugars glaze rather than burn.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a smoked honey, tamarind and chipotle blend; confirm the full ingredient and allergen statement from the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917765674,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/QkQQNgTl.png?v=1784649094"},{"product_id":"heavenly-hell-christmas-candy-bbq-glaze-250ml","title":"HEAVENLY HELL: Christmas Candy BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — sweet, boozy fruit glaze\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (spiced rum) and mustard (listed ingredients). Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e ham, pork, gammon\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe ham glaze that steals Christmas\u003c\/h2\u003e\n\u003cp\u003eChristmas Candy is an Apricot, Cherry \u0026amp; Spiced Rum ham glaze built for the one job that matters most on the big day — turning a bone-in ham into a lacquered, jewel-red centrepiece. Sweet stone fruit, dark cherry and a warm hit of spiced rum, caramelised into a glossy crust the whole table fights over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet apricot and dark cherry lead, rich and jammy, then warm spiced rum rolls in behind with a gentle festive spice — clove, cinnamon warmth, a boozy depth. No chilli heat at all, just layered sweetness that caramelises into a sticky, burnished lacquer.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore a bone-in ham in diamonds, brush generously, and bake — reglazing every 15 minutes for a deep, sticky crust.\u003c\/li\u003e\n\u003cli\u003eLacquer a gammon or pork loin in the last stretch of the roast.\u003c\/li\u003e\n\u003cli\u003eGlaze pork ribs late for a boozy, fruit-sweet finish.\u003c\/li\u003e\n\u003cli\u003eWarm gently and serve as a sauce alongside cold Christmas ham and cheese.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon over vanilla ice cream or a baked brie for a grown-up dessert.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, deep-red glaze studded with real fruit, glossy and clinging. It sets into a jewelled, candy-like lacquer under the heat of the oven.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Smoked honey, apricot, cherry, mustard, coconut sugar, orange marmalade (Oranges (51%), Grape Date And Pineapple Juice Concentrates, Fruit Pectin, Lemon Juice), black spiced rum, champagne vinegar, Worcestershire sauce (Water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), fresh orange juice, smoked paprika, orange zest, ancho chile, cracked pink pepper, ginger, chipotle, vanilla bean paste, lemon zest, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard, plus alcohol from the spiced rum (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (spiced rum) and mustard (listed ingredients). Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/482_presenting-christmas-ham.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a boozy fruit glaze wants a savoury base and a sharp mate on the board. Rub your ham with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e before it goes in, then lacquer with Christmas Candy and reglaze till it shines. Set out \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e for the cold cuts on Boxing Day — same festive family, sharper edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Spiced Rum Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe centrepiece that ends the family argument.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 bone-in leg ham, about 7kg; 1 cup Christmas Candy glaze; Whole cloves to stud.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the rind, leaving the fat, score the fat in diamonds and stud with cloves.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for 30 minutes, then brush generously with the glaze.\u003c\/li\u003e\n\u003cli\u003eReglaze every 15 minutes for another 60 minutes until deep, sticky and blistered.\u003c\/li\u003e\n\u003cli\u003eRest 20 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 Ham is already cooked, so the oven time is all about building the glaze layer by layer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it's made with spiced rum. Most of the alcohol cooks off during baking, but keep that in mind if you're serving it uncooked as a sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e Barely — there's a little ancho and chipotle on the published ingredient list, but the warmth you notice is mostly baking spice and rum. It's a pure sweet glaze.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ham is its calling, but it's superb on gammon, pork loin and ribs too.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does it contain alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is made with spiced rum. Most of the alcohol cooks off during baking, but keep that in mind if you are serving it uncooked as a sauce.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Barely. There is a little ancho and chipotle on the published ingredient list, but the warmth you notice is mostly baking spice and rum. It is a pure sweet glaze.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ham is its calling, but it is superb on gammon, pork loin and ribs too.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917798442,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BYeJqloZ.png?v=1784649653"},{"product_id":"heavenly-hell-valkyries-vision-raspberry-chipotle-sauce-250ml","title":"HEAVENLY HELL: Valkyries Vision Raspberry Chipotle Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — smoky chipotle warmth balanced by sweet raspberry\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, chicken, ribs, cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet berries meet smoky fire\u003c\/h2\u003e\n\u003cp\u003eValkyries Vision is a Raspberry \u0026amp; Chipotle sauce that plays both sides — bright, jammy berry up top and deep, smoky chipotle warmth underneath. It's the bottle you reach for when you want something a bit more grown-up than ketchup: sweet enough for the kids, smoky enough for the cook.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe raspberry leads, sweet and tangy, then smoked chipotle rolls in with a gentle building warmth and a wisp of woodsmoke. It's a mild-to-medium heat — present but never punishing — with a sweet-tart finish that keeps you dipping.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze pork ribs or a shoulder in the last stretch of the cook for a smoky-sweet lacquer.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken wings or thighs late on the grill.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for fried chicken, nuggets or halloumi.\u003c\/li\u003e\n\u003cli\u003eSpoon over a cheese board — it's a killer with brie, camembert or a sharp cheddar.\u003c\/li\u003e\n\u003cli\u003eRogue move: swirl through cream cheese for an instant party dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-berry-red sauce with a pourable, clinging body — thick enough to glaze, loose enough to dip. Real chipotle smoke shows through on the nose.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around raspberry and smoked chipotle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/702_devilish-raspberry-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\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a sweet-smoky sauce wants a savoury rub doing the groundwork. Hit your ribs with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e before they cook, then glaze with Valkyries Vision at the end. For the wing tray, dust the birds with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e first so the smoke stacks up under the berry.\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: Berry Chipotle Baked Brie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes from fridge to standing ovation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 wheel of brie, about 200g; 3 tbsp Valkyries Vision sauce; 1 tbsp chopped pecans or walnuts; Crackers or sourdough 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\u003eScore the top of the brie and set it in a small baking dish.\u003c\/li\u003e\n\u003cli\u003eSpoon the sauce over and scatter with the nuts.\u003c\/li\u003e\n\u003cli\u003eBake at 180°C (or on a covered barbie over indirect heat) for 10–12 minutes until soft and molten.\u003c\/li\u003e\n\u003cli\u003eServe hot with crackers.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Heat loosens the sauce into a glaze while the brie turns into a dip underneath it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. The chipotle brings smoky warmth but the raspberry sweetness keeps it friendly — most people find it very approachable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a BBQ sauce or a dipping sauce?\u003c\/strong\u003e Both. It's thick enough to glaze ribs and chicken, and loose enough to serve as a dip or a cheese-board sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it pair with?\u003c\/strong\u003e Pork and chicken love it, and it's a standout on a cheese board or with fried chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The chipotle brings smoky warmth but the raspberry sweetness keeps it friendly. Most people find it very approachable.\"}},{\"@type\":\"Question\",\"name\":\"Is it a BBQ sauce or a dipping sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both. It is thick enough to glaze ribs and chicken, and loose enough to serve as a dip or a cheese-board sauce.\"}},{\"@type\":\"Question\",\"name\":\"What does it pair with?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork and chicken love it, and it is a standout on a cheese board or with fried chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917896746,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/vpWQjGQS.png?v=1784649700"},{"product_id":"heavenly-hell-the-buffalos-bluff-korean-bbq-wing-sauce-250ml","title":"HEAVENLY HELL: The Buffalos Bluff Korean BBQ \u0026 Wing Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — gochujang warmth with a sweet, sticky edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken wings, chicken, pork, beef\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe wing sauce built to go viral at your table\u003c\/h2\u003e\n\u003cp\u003eThe Buffalos Bluff is a Korean-style BBQ \u0026amp; wing sauce — sweet, sticky, savoury and just spicy enough — built to lacquer a tray of wings in that glossy, finger-licking Korean fried-chicken style. Deep umami, a gochujang glow and a sesame-edged finish that has everyone reaching back into the tray.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and savoury lead together — soy-rich umami, brown-sugar stickiness — then a gentle gochujang chilli warmth builds underneath with a nutty sesame finish. It's a mild-to-medium heat, all about that addictive sweet-salty-spicy Korean balance rather than raw fire.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot fried or grilled wings straight from the heat for glossy Korean-style wings.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs, drumsticks or a whole spatchcock late on the grill.\u003c\/li\u003e\n\u003cli\u003eBrush over pork belly or ribs for a sticky, umami-rich lacquer.\u003c\/li\u003e\n\u003cli\u003eStir through a beef or chicken stir-fry as an instant sauce base.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a burger sauce or a dip for crispy tofu and dumplings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep mahogany sauce with a thick, clinging body and visible sesame. It coats a wing in one toss and sets into a sticky, shining glaze.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around a Korean-style soy, gochujang and sesame base. Likely contains soy and sesame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — likely contains soy and sesame, so always check the bottle if you have allergies.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/497_shhh-korean-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\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a sticky wing sauce grips best over a seasoned bird. Dust your wings with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e before they hit the heat, then toss them in The Buffalos Bluff the second they come off. Want a sharp, fruity foil for the table? 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 cuts clean through all that stickiness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Korean Pork Belly Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe tray that never makes it back to the kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork belly, sliced 1cm thick; ½ cup The Buffalos Bluff sauce; 1 tbsp sesame seeds; 2 spring onions, 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\u003eThread the pork onto soaked skewers and grill over medium coals for 10–12 minutes, turning, until well browned and 63°C+.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce and turn every minute for the last 3 minutes so it goes sticky.\u003c\/li\u003e\n\u003cli\u003eFinish with sesame seeds and spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pork belly fat renders under the glaze and keeps every bite juicy and caramelised.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. There's a gochujang-style warmth but it's carried by sweetness and umami — approachable for most palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for wings?\u003c\/strong\u003e Wings are its home turf, but it's brilliant on chicken, pork belly, ribs and even stirred through a stir-fry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain soy or sesame?\u003c\/strong\u003e It's a Korean-style sauce so it very likely contains soy and sesame — check the physical label if you have allergies.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. There is a gochujang-style warmth but it is carried by sweetness and umami, approachable for most palates.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for wings?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wings are its home turf, but it is brilliant on chicken, pork belly, ribs and even stirred through a stir-fry.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain soy or sesame?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a Korean-style sauce so it very likely contains soy and sesame. Check the physical label if you have allergies.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917929514,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/RROHumnH.png?v=1784649748"},{"product_id":"heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml","title":"HEAVENLY HELL: Capones Columbian Gold Jalapeno Mustard Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — bright jalapeño warmth over tangy mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, hot dogs, pretzels, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe golden mustard with a green kick\u003c\/h2\u003e\n\u003cp\u003eCapones Columbian Gold is a jalapeño mustard sauce — tangy, golden and laced with bright green chilli warmth. It's the Carolina-gold move for your table: sharp and vinegary enough to cut through fatty pork, mellow enough to slather on a hot dog without setting anyone off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, tangy mustard leads with a golden, slightly sweet edge, then fresh jalapeño rolls in with a bright, grassy warmth. It's a mild-to-medium heat — a lively tingle rather than a burn — with a zippy vinegar finish that wakes up everything it touches.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over a pulled-pork roll — the tang cuts the richness like a Carolina gold sauce.\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs or a shoulder in the last hour for a tangy mustard bark.\u003c\/li\u003e\n\u003cli\u003eSqueeze over hot dogs, brats and pretzels for an instant upgrade.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing or potato-salad base for a spicy-tangy lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: use as a dip for crumbed chicken, schnitzel or a soft pretzel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-yellow mustard sauce with a smooth, pourable body and visible flecks of jalapeño. Sharp and bright on the nose, with real cling on the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around a tangy mustard base with jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — contains mustard; always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/498_hungry-jalapeno-mustard-dog.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a tangy mustard sauce is the classic partner for sweet-rubbed pork. Rub your shoulder with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e, cook it low, then slather Capones over the pulled meat — sweet bark, tangy finish, that's the Carolina one-two. For the hot-dog tray, a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside makes it a proper spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Jalapeno Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals 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 1kg chat potatoes; ⅓ cup mayonnaise; 3 tbsp Capones Columbian Gold sauce; 3 hard-boiled eggs, chopped; 2 spring onions, 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\u003eBoil the potatoes in salted water for 15 minutes until tender, then halve them while warm.\u003c\/li\u003e\n\u003cli\u003eWhisk the mayo and mustard sauce together.\u003c\/li\u003e\n\u003cli\u003eFold through the warm potatoes with the eggs and spring onions, then chill 30 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 Dressing the potatoes warm lets them soak up the tangy mustard right to the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. The jalapeño brings a bright, grassy warmth rather than serious burn — the mustard tang leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it like a Carolina gold sauce?\u003c\/strong\u003e That's the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeño for a green, lively kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and ribs are the classics, but it's brilliant on hot dogs, brats, pretzels and crumbed chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The jalapeno brings a bright, grassy warmth rather than serious burn. The mustard tang leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it like a Carolina gold sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That is the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeno for a green, lively kick.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pulled pork and ribs are the classics, but it is brilliant on hot dogs, brats, pretzels and crumbed chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917962282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bZUtdwdl.png?v=1784649792"},{"product_id":"heavenly-hell-draculas-dreams-smoky-chipotle-ketchup-250ml","title":"HEAVENLY HELL: Draculas Dreams Smoky Chipotle Ketchup – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — smoky chipotle warmth with a touch of maple\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e burgers, chips, hot dogs, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe ketchup that grew up and learned to smoke\u003c\/h2\u003e\n\u003cp\u003eDraculas Dreams is a tomato, chipotle and maple ketchup. It is everything you love about the red stuff, with a deep hit of smoke, a gentle chipotle warmth and a rounded maple sweetness layered underneath. Once this bottle hits the table, the plain ketchup gets left in the fridge for good.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, sweet-tangy tomato leads — proper ketchup familiarity — with maple rounding out the sweetness, then smoked chipotle rolls in with a mellow, smoky warmth and a whisper of chilli on the finish. It's a mild heat, all about that moreish smoke rather than burn, with the classic ketchup balance kept intact.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over burgers and cheeseburgers for an instant smoky upgrade.\u003c\/li\u003e\n\u003cli\u003eServe as the dipping sauce for hot chips, wedges and onion rings.\u003c\/li\u003e\n\u003cli\u003eSlather on a hot dog or bacon-and-egg roll.\u003c\/li\u003e\n\u003cli\u003eStir into a burger sauce, meatloaf glaze or baked-bean pot for smoky depth.\u003c\/li\u003e\n\u003cli\u003eRogue move: dollop over a breakfast fry-up — eggs, hash browns, snags, the lot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, glossy, deep-red ketchup with a smooth, squeezable body. Real chipotle smoke comes through on the nose, and it clings to a chip without running.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. A tomato ketchup base with chipotle and maple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/703_drool-chips-ketchup.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a smoky ketchup belongs on a proper burger. Season your patties with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e before they hit the grill, then build the burger and let Draculas Dreams do the smoky heavy-lifting. For the chip bowl on the side, a shake of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e makes the whole plate sing.\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 Glazed Meatloaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNan's recipe, after a night out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 cup breadcrumbs; 1 egg; 1 onion, grated; ½ cup Draculas Dreams ketchup.\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 mince, breadcrumbs, egg, onion and 2 tbsp of the ketchup, then shape into a loaf on a lined tray.\u003c\/li\u003e\n\u003cli\u003eBake or smoke at 160°C for 40 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the rest of the ketchup and cook another 20 minutes until the centre reads 71°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 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 Ketchup in the mix keeps it moist; ketchup on top caramelises into a smoky crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild. It's a smoky chipotle ketchup — the chilli is a gentle warmth on the finish, so it's family-friendly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just fancy ketchup?\u003c\/strong\u003e It's a proper tomato, chipotle and maple ketchup — same comforting tomato base, but with maple sweetness and chipotle depth that plain ketchup can't touch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it go on?\u003c\/strong\u003e Anything ketchup goes on and then some — burgers, chips, hot dogs, eggs, and stirred into sauces and glazes.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. It is a smoky chipotle ketchup — the chilli is a gentle warmth on the finish, so it is family-friendly.\"}},{\"@type\":\"Question\",\"name\":\"Is it just fancy ketchup?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a proper tomato, chipotle and maple ketchup — same comforting tomato base, but with maple sweetness and chipotle depth that plain ketchup cannot touch.\"}},{\"@type\":\"Question\",\"name\":\"What does it go on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Anything ketchup goes on and then some — burgers, chips, hot dogs, eggs, and stirred into sauces and glazes.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917995050,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CeOVheia.png?v=1784649835"},{"product_id":"heavenly-hell-punk-rock-peppers-green-day-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Green Day Hot Sauce","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 — bright jalapeño kick, fruit-cooled\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, chicken, fish, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA salsa verde in a bottle\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Green Day is a Jalapeño Pineapple Salsa Verde — a bright, green, multi-award-winning hot sauce grown from Currumbin chillies. Fresh jalapeño heat, sweet pineapple and that tangy salsa-verde zip, bottled and ready to green up everything on your plate.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh, grassy jalapeño leads with a lively medium heat, then sweet pineapple rolls in to cool and round it, finishing with a tangy, herbaceous salsa-verde brightness. It's zesty and moreish rather than punishing — the kind of green sauce you pour with a heavy hand.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over tacos, burritos and quesadillas for instant salsa-verde freshness.\u003c\/li\u003e\n\u003cli\u003eSplash over grilled or fried chicken and hot wings.\u003c\/li\u003e\n\u003cli\u003eSpoon over fish tacos, grilled prawns or ceviche.\u003c\/li\u003e\n\u003cli\u003eCut through a breakfast of eggs, avo and hash browns.\u003c\/li\u003e\n\u003cli\u003eRogue move: blend into a marinade or stir through mayo for a green crema.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid green, pourable sauce with real body and visible chilli — bright and fresh on the nose, with a tangy pineapple lift.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown jalapeño with pineapple. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/499_cheers-green-hot-sauce.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a green, fruity sauce is a taco's best mate. Season your chicken or fish with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e before it cooks, then finish the tacos with a heavy pour of Green Day. Doing wings instead? Dust them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e first so the smoke sits under all that fresh green zip.\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: Green Day Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFresh catch, louder sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g firm white fish fillets; 1 tsp salt and 1 tbsp oil; 8 small tortillas; 2 cups shredded cabbage; 3 tbsp Green Day hot sauce mixed with ¼ cup mayo.\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 fish and grill over high heat for 2–3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill for 20 seconds a side.\u003c\/li\u003e\n\u003cli\u003eLoad with cabbage and flaked fish, then drizzle with the Green Day mayo and an extra splash of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pineapple and jalapeño cut through the richness of the mayo and lift mild white fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium. The jalapeño gives a bright, lively kick but the pineapple keeps it fresh and approachable — not a super-hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e Like a salsa verde in a bottle — grassy jalapeño, sweet pineapple and a tangy, herbaceous finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, chicken and fish are the sweet spot, and it's a cracker over eggs and avo at breakfast.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. The jalapeno gives a bright, lively kick but the pineapple keeps it fresh and approachable, not a super-hot.\"}},{\"@type\":\"Question\",\"name\":\"What does it taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Like a salsa verde in a bottle — grassy jalapeno, sweet pineapple and a tangy, herbaceous finish.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, chicken and fish are the sweet spot, and it is a cracker over eggs and avo at breakfast.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918027818,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Pbsoccoi.png?v=1784649921"},{"product_id":"heavenly-hell-punk-rock-peppers-happy-cayanero-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Happy Cayanero Hot Sauce","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a fruity habanero and cayenne kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full flavour and dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, tacos, eggs, pizza\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eYour new everyday hot sauce\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Happy Cayanero is a Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, and the maker bills it as the #1 World Champion Louisiana Pepper Sauce after it took 1st place at The World Hot Sauce Awards in Louisiana. It is a bright, tangy Currumbin-grown sauce built to live on the table, with a warm kick you can pour on just about anything. Not a gimmick, not a face-melter, just a proper everyday shake-it-on-everything sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFruity habanero and warm, rounded cayenne lead with a tangy, vinegary brightness — the classic Louisiana pepper sauce balance. It's a comfortable medium, more moreish glow than burn, with a savoury depth that makes it disappear off the plate.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake over fried chicken, wings and schnitzel.\u003c\/li\u003e\n\u003cli\u003eSplash into tacos, burritos and nachos.\u003c\/li\u003e\n\u003cli\u003eWake up eggs, avo toast and a breakfast fry-up.\u003c\/li\u003e\n\u003cli\u003eDrizzle over pizza, mac and cheese or a toasted cheese sandwich.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir into mayo or ranch for a quick spicy dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA pourable, tangy habanero and cayenne sauce with a bright, vinegar-forward nose and real chilli colour. Loose enough to splash, punchy enough to notice.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown habanero and cayenne chillies. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/500_drooling-fish-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: an everyday pepper sauce lives and dies by the chook it goes on. Dust your wings or thighs with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e before they cook, then splash Happy Cayanero over the top. Taco night? Season the mince with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e and let this sauce bring 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: Louisiana Schnitty Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePub classic, table-sauce attitude.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, butterflied and crumbed; 4 long rolls; 2 tbsp Happy Cayanero hot sauce; ¼ cup mayonnaise; Shredded lettuce.\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\u003eShallow-fry the schnitzels at medium-high heat for 4 minutes a side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eStir the hot sauce through the mayo.\u003c\/li\u003e\n\u003cli\u003eSlice the schnitzels into strips, load the rolls with lettuce and chicken, and drizzle with the spicy mayo.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Vinegary pepper sauce cuts straight through fried crumb and keeps every mouthful bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e A comfortable medium — a warm, tangy habanero and cayenne kick rather than a serious burn. It's built as an everyday sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat style of sauce is it?\u003c\/strong\u003e A Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place at The World Hot Sauce Awards in Louisiana, per the maker). It is bright, tangy and vinegar-led, the kind you keep on the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and tacos are naturals, but it's brilliant on eggs, pizza and anything that needs a tangy lift.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A comfortable medium — a warm, tangy habanero and cayenne kick rather than a serious burn. It is built as an everyday sauce.\"}},{\"@type\":\"Question\",\"name\":\"What style of sauce is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place at The World Hot Sauce Awards in Louisiana, per the maker). It is bright, tangy and vinegar-led, the kind you keep on the table.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken and tacos are naturals, but it is brilliant on eggs, pizza and anything that needs a tangy lift.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918060586,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ryKEvLlu.png?v=1784649963"},{"product_id":"heavenly-hell-punk-rock-peppers-pink-flameingo-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Pink Flameingo Hot Sauce","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — serious 7 Pot Pink fire behind the fruit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (strawberry liqueur). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, chicken, pork, cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003ePretty in pink, savage underneath\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Pink Flameingo is a Guava, Strawberry Liqueur \u0026amp; 7 Pot Pink hot sauce — a gorgeous rosy-pink bottle that lulls you in with tropical fruit before the 7 Pot Pink chilli lights the whole thing up. Multi-award-winning, Currumbin-grown, and a genuine hot-sauce lover's sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet guava and boozy strawberry-liqueur fruit lead — lush, tropical, almost dessert-like — and then the 7 Pot Pink arrives with a proper, building heat that climbs well past the fruit. It's a hot sauce, not a novelty burn: the fruit stays present, but the chilli means business.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over fish or chicken tacos for a sweet-hot tropical hit.\u003c\/li\u003e\n\u003cli\u003eGlaze grilled chicken wings or pork skewers late on the fire.\u003c\/li\u003e\n\u003cli\u003eSpoon over a cheese board — it's a stunner with soft, creamy cheeses.\u003c\/li\u003e\n\u003cli\u003eSplash into a mango or pineapple salsa to turn up the heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: a few drops in a margarita or daiquiri for a spicy-fruity cocktail.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid pink, pourable sauce with a fruity, tropical nose and a slow-building burn. Sweet and pretty in the glass, seriously warm on the tongue.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around guava, strawberry liqueur and Currumbin-grown 7 Pot Pink chilli. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (strawberry liqueur). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/501_wink-pink-sauce-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\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a sweet-hot fruit sauce wants a savoury bird underneath and something cool alongside. Season your chicken or pork with \u003ca href=\"\/en-nz\/products\/atomic-chicken-chicken-peri-peri-seasoning-rub\"\u003eAtomic Chicken Peri Peri Seasoning\u003c\/a\u003e before it grills, then finish with Pink Flameingo for the tropical fire. Keep a wedge of creamy cheese and a cold one on hand — that fruit is a trap, the 7 Pot Pink is not mucking around. For pork skewers, dust the meat with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e first so the guava has something savoury to cling to.\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: Pink Flameingo Pork Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePretty on the plate, savage on the second bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g pork scotch fillet, cubed; 1 tbsp oil and 1 tsp salt; 3 tbsp Pink Flameingo hot sauce; 1 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread the pork onto skewers, oil and salt them.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning, until 63°C.\u003c\/li\u003e\n\u003cli\u003eMix the hot sauce and honey, brush over for the last 2 minutes and rest 3 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 Honey softens the 7 Pot Pink just enough and helps the glaze set on the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Hot. The guava and strawberry make it approachable up front, but the 7 Pot Pink chilli brings a serious, building burn — this is one for the chilli lovers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it's made with strawberry liqueur. Keep that in mind if you're serving it to kids or avoiding alcohol.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, chicken and pork love it, and it's a showstopper drizzled over creamy cheese.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot. The guava and strawberry make it approachable up front, but the 7 Pot Pink chilli brings a serious, building burn — this is one for the chilli lovers.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is made with strawberry liqueur. Keep that in mind if you are serving it to kids or avoiding alcohol.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, chicken and pork love it, and it is a showstopper drizzled over creamy cheese.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918093354,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CWQzTQPc.png?v=1784650011"},{"product_id":"heavenly-hell-punk-rock-peppers-suicidal-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Suicidal Hot Sauce","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 Very hot — Carolina Reaper leads the charge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e wings, pizza, tacos, chilli\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Louisiana sauce with a Reaper's heart\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Suicidal is a Cherry, Sundried Tomato \u0026amp; Carolina Reaper Louisiana-style pepper sauce — deep, dark and seriously hot. The cherry and sundried tomato give it a rich, almost jammy body, and then the Carolina Reaper reminds you exactly why it's called Suicidal. Multi-award-winning and Currumbin-grown for the people who chase the burn.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, dark cherry and umami sundried tomato lead with a savoury, jammy depth and that tangy Louisiana vinegar snap — and then the Carolina Reaper detonates, a fierce, building heat that keeps climbing long after the flavour has faded. There's real complexity here under a very serious burn.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss into hot wings when you want the tray to fight back.\u003c\/li\u003e\n\u003cli\u003eStir into a chilli con carne, gumbo or bolognese for deep, dark heat.\u003c\/li\u003e\n\u003cli\u003eDot over pizza — a little goes a long way.\u003c\/li\u003e\n\u003cli\u003eSplash into tacos and burritos for a Reaper-level kick.\u003c\/li\u003e\n\u003cli\u003eRogue move: a single drop in a bloody mary for a fearsome brunch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep, dark-red Louisiana-style sauce with a rich, jammy body and a tangy, savoury nose. Pourable and pretty — right up until the Reaper hits.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around cherry, sundried tomato and Currumbin-grown Carolina Reaper. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/502_fanning-hot-wings-plate.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a Reaper sauce goes on late and light. Season your wings with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e first so there's real flavour under the fire, then add Suicidal drop by drop — respect it. Keep a cold beer and a good chicken salt like \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e nearby for the chips, because the milk carton is not far behind.\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: Dark Cherry Reaper Chilli Con Carne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA pot of chilli with a bad reputation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 2 x 400g tins crushed tomatoes; 400g tin kidney beans, drained; 2 tbsp chilli con carne spice mix; 1–2 tsp Suicidal hot sauce, to taste.\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 mince in batches in a heavy pot, about 8 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the spice mix, tomatoes and beans and simmer on low for 45 minutes, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eStir in 1 tsp of the hot sauce, taste, and add more a few drops at a time.\u003c\/li\u003e\n\u003cli\u003eMake sure the mince is cooked through to 71°C and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the Reaper sauce at the end keeps its cherry and tomato flavour intact and lets you control the heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Very hot. It's a Carolina Reaper sauce — a fierce, building burn that's strictly for experienced chilli-heads. Start with a drop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there actual flavour, or just heat?\u003c\/strong\u003e Real flavour — cherry and sundried tomato give it a rich, jammy, Louisiana-style depth. But make no mistake, the Reaper dominates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Wings, chilli, pizza and tacos — anywhere you want a serious, dark heat. Use sparingly.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very hot. It is a Carolina Reaper sauce — a fierce, building burn that is strictly for experienced chilli-heads. Start with a drop.\"}},{\"@type\":\"Question\",\"name\":\"Is there actual flavour, or just heat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Real flavour — cherry and sundried tomato give it a rich, jammy, Louisiana-style depth. But make no mistake, the Reaper dominates.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wings, chilli, pizza and tacos — anywhere you want a serious, dark heat. Use sparingly.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918126122,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/AOHqjGjr.png?v=1784650058"},{"product_id":"heavenly-hell-punk-rock-peppers-casualties-carolina-reaper-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Casualties Carolina Reaper Hot Sauce","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Extreme — pure Carolina Reaper, no mercy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e wings, chilli, tacos — used by the drop\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one you dare your mates with\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Casualties is a Carolina Reaper extreme chilli sauce — no fruit to hide behind, no gimmick, just one of the world's hottest chillies, Currumbin-grown and bottled at full strength. Multi-award-winning and built for the brave. This is the sauce that ends the chilli-eating challenge.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front there's a fleeting, fruity Reaper sweetness and a tangy edge — and then the heat arrives like a freight train and simply does not stop, a searing, all-consuming burn that redefines your idea of hot. Handle with respect: this is an extreme sauce, meant to be used a drop at a time.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAdd a single drop to hot wings when you want them genuinely dangerous.\u003c\/li\u003e\n\u003cli\u003eStir the tiniest amount into a big pot of chilli or curry to lift the whole thing.\u003c\/li\u003e\n\u003cli\u003eDab onto a taco or slice of pizza — with a very light hand.\u003c\/li\u003e\n\u003cli\u003eUse as a challenge sauce for the brave (and the foolish).\u003c\/li\u003e\n\u003cli\u003eRogue move: cut it heavily with mayo or yoghurt for a hot dip that won't hospitalise anyone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA fierce, deep-red Reaper sauce, pourable but potent — a little smells sweet and fruity, but there is nothing gentle about what follows.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown Carolina Reaper chilli. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities. Keep away from children and eyes.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/503_jaw-drop-carolina-reaper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this one's a weapon, not a table sauce. Put the flavour on first — season your wings with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e so there's something to taste before the burn — then apply Casualties by the drop, never the splash. Have \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e chips and a big glass of milk on standby. You've been warned.\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: Casualty Ward Dipping Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBring a tissue. Bring a mate. Bring milk.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup Greek yoghurt or sour cream; 2 tbsp mayonnaise; 3–5 drops Casualties hot sauce; 1 tsp lemon juice and a pinch of 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\u003eWhisk the yoghurt, mayo, lemon and salt together.\u003c\/li\u003e\n\u003cli\u003eAdd 3 drops of the sauce, stir well and taste after 1 minute — Reaper heat builds.\u003c\/li\u003e\n\u003cli\u003eAdd more one drop at a time and serve with wings, wedges or corn chips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cutting it heavily with something creamy tames the burn while keeping the Reaper's fruity edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Extreme. It's a straight Carolina Reaper sauce — one of the hottest chillies on earth — and it is not for casual use. Start with a single drop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it safe to eat?\u003c\/strong\u003e In tiny amounts, yes — but treat it with real caution. Keep it away from children and your eyes, and never take it on as a dare without knowing your limits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste of anything?\u003c\/strong\u003e There's a brief fruity Reaper sweetness before the heat takes over completely. It's about the burn, not subtlety.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Extreme. It is a straight Carolina Reaper sauce — one of the hottest chillies on earth — and it is not for casual use. Start with a single drop.\"}},{\"@type\":\"Question\",\"name\":\"Is it safe to eat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In tiny amounts, yes — but treat it with real caution. Keep it away from children and your eyes, and never take it on as a dare without knowing your limits.\"}},{\"@type\":\"Question\",\"name\":\"Does it taste of anything?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is a brief fruity Reaper sweetness before the heat takes over completely. It is about the burn, not subtlety.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918158890,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CvzUxdRE.png?v=1784650104"},{"product_id":"heavenly-hell-dia-de-los-muertos-habanero-margarita-hot-sauce-150ml","title":"HEAVENLY HELL: Dia De Los Muertos Habanero Margarita Hot Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — bright habanero fire with a margarita twist\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, fish, chicken, prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFiesta in a bottle\u003c\/h2\u003e\n\u003cp\u003eDia De Los Muertos is a Habanero Margarita hot sauce — zesty lime, a whisper of tequila-style margarita and bright, fruity habanero fire, all in one Day-of-the-Dead celebration of a bottle. Multi-award-winning Heavenly Hell heat that tastes like a party and bites like one too.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp lime and a margarita-style citrus tang lead, fresh and zesty, then fruity habanero rolls in with a bright, floral heat that builds with real presence. It's a genuinely hot sauce, but the lime keeps it lively and drinkable rather than brutal — festive, tangy and moreish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over fish tacos, prawn tacos and ceviche for a zesty, limey hit.\u003c\/li\u003e\n\u003cli\u003eSplash over grilled chicken, carnitas or al pastor.\u003c\/li\u003e\n\u003cli\u003eSpoon over grilled corn (elote) with lime and cheese.\u003c\/li\u003e\n\u003cli\u003eShake into guacamole or a mango salsa to lift it.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a margarita glass or add a few drops to the drink itself.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid orange, pourable sauce with a zesty, citrus-forward nose and visible habanero. Bright and fresh in the glass, warm and lively on the tongue.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around habanero, lime and a margarita-style citrus base. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/504_cheers-chilli-margarita.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a limey habanero sauce is built for taco night. Season your fish or chicken with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e before it cooks, then finish the tacos with a bright pour of Dia De Los Muertos. Doing wings? Dust them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-chicken-peri-peri-seasoning-rub\"\u003eAtomic Chicken Peri Peri Seasoning\u003c\/a\u003e so the citrus fire lands on a proper savoury base.\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: Margarita Elote\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet corn with a party in its pocket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 corn cobs, husked; 2 tbsp mayonnaise; ½ cup crumbled feta; 1 lime, cut in wedges; 2 tbsp Dia De Los Muertos hot sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the corn over high heat for 10–12 minutes, turning, until charred in spots.\u003c\/li\u003e\n\u003cli\u003eBrush hot cobs with the mayo, then roll in the feta.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the hot sauce and serve with lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The lime-forward sauce cuts through the creamy coating and plays off the sweet char.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Hot. Habanero brings a genuine, building heat, but the lime and margarita citrus keep it bright and lively rather than overwhelming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain tequila?\u003c\/strong\u003e It's built around a margarita-style flavour profile. Whether it contains actual alcohol should be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, fish and prawns are the sweet spot — anything Mexican or citrus-loving. Also a killer on grilled corn.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot. Habanero brings a genuine, building heat, but the lime and margarita citrus keep it bright and lively rather than overwhelming.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain tequila?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is built around a margarita-style flavour profile. Whether it contains actual alcohol should be confirmed from the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fish and prawns are the sweet spot — anything Mexican or citrus-loving. Also a killer on grilled corn.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921206314,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BydFcyvP.png?v=1784650147"},{"product_id":"heavenly-hell-fire-of-the-phoenix-caribbean-rum-hot-sauce-150ml","title":"HEAVENLY HELL: Fire Of The Phoenix Caribbean Rum Hot Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium–hot — a warm Caribbean glow (Hub Heat 7\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (spiced rum). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e jerk chicken, pork, prawns, rice \u0026amp; peas\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eIsland heat, bottled\u003c\/h2\u003e\n\u003cp\u003eFire Of The Phoenix is a Caribbean Spiced Rum hot sauce — warm, fruity and rum-rich, rated a very manageable Hub Heat 7\/11. Think jerk-spiced islands: tropical chilli warmth, a hit of spiced rum and a rolling, sunny heat that rises up like the bird it's named after. Multi-award-winning Heavenly Hell heat with proper flavour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWarm Caribbean spice and fruity chilli lead — allspice, a little tropical sweetness — then spiced rum rolls in deep and boozy, building a rounded medium-to-hot warmth. It's a Hub Heat 7\/11: enough fire to know you're alive, gentle enough to pour freely. Rich, aromatic and moreish rather than punishing.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over jerk chicken, grilled pork or ribs for an island-spiced finish.\u003c\/li\u003e\n\u003cli\u003eDrizzle over prawns, fish or a seafood boil.\u003c\/li\u003e\n\u003cli\u003eSpoon over rice and peas, plantain or a Caribbean curry.\u003c\/li\u003e\n\u003cli\u003eStir into a marinade or BBQ mop for a rum-and-spice depth.\u003c\/li\u003e\n\u003cli\u003eRogue move: glaze a ham or add a few drops to a rum cocktail.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA warm, amber-red pourable sauce with an aromatic, rum-and-spice nose and a rounded body. Fruity and inviting, with a slow, sunny heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Caribbean spice, chilli and spiced rum. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (spiced rum). Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/505_devilish-rum-pineapple-skewer.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a rum-and-spice sauce belongs on jerk-seasoned meat. Rub your chicken or pork with \u003ca href=\"\/en-nz\/products\/atomic-chicken-jamaican-jerk-seasoning-rub\"\u003eAtomic Chicken Jamaican Jerk Seasoning\u003c\/a\u003e before it cooks, then finish with Fire Of The Phoenix for a double dose of the islands. Doing prawns or fish? A shake of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e on the sides rounds the whole plate 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: Rum-Glazed Island Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA sunny glow, no passport 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, bone in, skin on; 2 tbsp jerk-style seasoning; 3 tbsp Fire Of The Phoenix hot sauce; 2 tbsp brown sugar; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs and grill over medium indirect heat for 30–35 minutes, skin up.\u003c\/li\u003e\n\u003cli\u003eMix the hot sauce, sugar and juice of half the lime.\u003c\/li\u003e\n\u003cli\u003eBrush on for the last 5 minutes over direct heat, turning once, until the thighs read 75°C.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the rest of the lime and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sugar helps the rum-spiced sauce catch and caramelise without needing more heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium to hot — rated Hub Heat 7\/11. A warm, rolling Caribbean heat that's very approachable; flavour leads, the burn follows gently.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it's made with Caribbean spiced rum. Keep that in mind if you're serving it to kids or avoiding alcohol.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Jerk chicken, pork and prawns are naturals, and it's superb over rice and peas or stirred into a Caribbean curry.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium to hot — rated Hub Heat 7\/11. A warm, rolling Caribbean heat that is very approachable; flavour leads, the burn follows gently.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is made with Caribbean spiced rum. Keep that in mind if you are serving it to kids or avoiding alcohol.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Jerk chicken, pork and prawns are naturals, and it is superb over rice and peas or stirred into a Caribbean curry.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921239082,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ulOfUfSi.png?v=1784650192"},{"product_id":"heavenly-hell-reapers-roulette-carolina-reaper-hot-sauce-150ml","title":"HEAVENLY HELL: Reapers Roulette Carolina Reaper Hot Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot — a punchy Carolina Reaper burn (Hub Heat 9\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e wings, beef, tacos, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSpin the cylinder — are you willing to play?\u003c\/h2\u003e\n\u003cp\u003eReapers Roulette is a Carolina Reaper hot sauce sitting at a punchy Hub Heat 9\/11 on the heat dial — a genuinely fierce, savoury-sweet Reaper sauce from multi-award-winning, back-to-back Brand of the Year Heavenly Hell. It's hot enough to make you think twice and good enough to keep pouring anyway.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA rich, savoury-sweet Reaper base leads with a tangy, deep-red body, then the Carolina Reaper heat builds fast and climbs — a proper Hub Heat 9\/11 burn that lingers long and warm. There's real BBQ-sauce depth under the fire, so it eats like flavour first, fury close behind.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss into hot wings when you want the tray to bite back.\u003c\/li\u003e\n\u003cli\u003eSplash over a beef burger, brisket bun or steak sandwich.\u003c\/li\u003e\n\u003cli\u003eStir into chilli, tacos and burritos for a serious kick.\u003c\/li\u003e\n\u003cli\u003eMix a little into a BBQ mop or marinade for a Reaper-spiked glaze.\u003c\/li\u003e\n\u003cli\u003eRogue move: a few drops in a bloody mary or over a fried-egg roll.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, deep-red Reaper sauce with a tangy, savoury nose and real body — glossy and clinging, with the burn well hidden until it isn't.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Carolina Reaper chilli. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/506_pointing-dare-wings-plate.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a Hub Heat 9\/11 Reaper sauce goes on with intent, not abandon. Season your wings or beef with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e so there's a savoury bark before the burn, then add Reapers Roulette to taste. For the chips and the crowd who tap out early, keep a shake of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e and a cold drink close by.\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: Russian Roulette Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive wings sweet, one wing spicy. Spin it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, jointed; 2 tbsp your favourite chicken rub; ¼ cup BBQ sauce; 1 tbsp Reapers Roulette hot sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the wings and cook over indirect heat at 180°C for 35–40 minutes until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eToss most of the wings in the BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eToss a handful separately in the BBQ sauce mixed with the Reaper sauce, then mix them all back on one platter and let your mates take their chances.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Matching glaze colour means nobody can spot the hot ones — that's the game.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Very hot — Hub Heat 9\/11. It's a real Carolina Reaper sauce with a fierce, building burn, but there's genuine flavour underneath, so it's usable rather than just a dare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there flavour or just heat?\u003c\/strong\u003e Both. It has a rich, tangy, savoury-sweet BBQ-style depth before the Reaper takes hold — flavour leads, the fire follows hard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Wings, beef and burgers are the sweet spot, plus tacos and anything that can take a serious kick.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very hot — Hub Heat 9\/11. It is a real Carolina Reaper sauce with a fierce, building burn, but there is genuine flavour underneath, so it is usable rather than just a dare.\"}},{\"@type\":\"Question\",\"name\":\"Is there flavour or just heat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both. It has a rich, tangy, savoury-sweet BBQ-style depth before the Reaper takes hold — flavour leads, the fire follows hard.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wings, beef and burgers are the sweet spot, plus tacos and anything that can take a serious kick.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921271850,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/xZXlZCgg.png?v=1784650317"},{"product_id":"heavenly-hell-big-gcs-godfather-magic-all-purpose-rub-150g","title":"HEAVENLY HELL: Big GCs Godfather Magic All Purpose Rub – 150g","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 — a savoury, all-purpose rub, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Big GC's Everyday Perfect BBQ — an award-winning all-purpose blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary and allergen details to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, chicken, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAn offer your cook can't refuse\u003c\/h2\u003e\n\u003cp\u003eGodfather Magic is Big GC's award-winning \"Everyday Perfect BBQ\" all-purpose rub — the one that quietly runs the whole kitchen. Balanced, savoury and endlessly useful, it makes an offer every cut understands: beef, chicken or pork, it just makes things taste better. Keep it close to the cooktop.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and well-rounded, with a garlicky, peppery backbone and just enough sweetness to help everything brown. It's the definition of balanced — nothing shouts, everything works — which is exactly what makes it the jar you reach for on autopilot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason steak, chops or chicken before a hot grill for a savoury, well-browned crust.\u003c\/li\u003e\n\u003cli\u003eRub a pork roast or shoulder before a low, slow cook.\u003c\/li\u003e\n\u003cli\u003eUse it as your everyday shaker on burgers, snags and mixed grills.\u003c\/li\u003e\n\u003cli\u003eDust roast potatoes, wedges or veg for an easy flavour lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: season a whole roast chook inside and out for a no-fuss Sunday dinner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, medium-grind blend that coats evenly and browns into an appetising, all-purpose crust on beef, chicken and pork alike.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary and allergen details to be confirmed from the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/645_heart-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a made man like this one. Build the cook with \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e brushed on late, then serve with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli\u003c\/a\u003e to cut through and keep things bright. Two coats on a big cut — the crust does the talking.\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: Godfather Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEverybody eats. Nobody asks questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lamb chops; 2 thick beef snags; 2 chicken thigh fillets; 3 tbsp Godfather Magic rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil everything and season the chops and chicken with the rub; rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStart the snags over medium heat, turning, for 12–15 minutes until they hit 71°C.\u003c\/li\u003e\n\u003cli\u003eAdd the chicken for 5–6 minutes a side to 75°C, and the chops for 3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve on one big board.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e One balanced rub across three proteins keeps the whole plate tasting like it belongs together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Everything — it's a true all-purpose rub, equally at home on beef, chicken, pork, veg and roast potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Godfather Magic is a savoury, balanced all-purpose rub with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e The full ingredient and allergen statement should be confirmed from the physical label.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Everything — it is a true all-purpose rub, equally at home on beef, chicken, pork, veg and roast potatoes.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Godfather Magic is a savoury, balanced all-purpose rub with no chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The full ingredient and allergen statement should be confirmed from the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921304618,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/RkyvxMRX.png?v=1784648873"},{"product_id":"heavenly-hell-big-gcs-sweet-savoury-rub-150g","title":"HEAVENLY HELL: Big GCs Sweet \u0026 Savoury Rub – 150g","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 — a balanced sweet-savoury rub, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Big GC's Everyday Perfect BBQ — an all-purpose blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary and allergen details to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe perfect all-rounder\u003c\/h2\u003e\n\u003cp\u003eSweet \u0026amp; Savoury is Big GC's \"Everyday Perfect BBQ\" all-purpose rub — the sweet-meets-savoury balance that works for low-and-slow or hot-and-fast. It's the versatile shaker that suits a lazy Sunday brisket just as well as a midweek tray of chops, and it always lands right in the middle: not too sweet, not too sharp.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA gentle sweetness up front — think brown sugar and paprika — balanced by a savoury, garlicky base and a touch of pepper. It caramelises beautifully on the heat and finishes rounded and moreish, flattering pretty much anything you put it on.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub pork ribs or a shoulder and cook low and slow for a sweet, savoury bark.\u003c\/li\u003e\n\u003cli\u003eSeason chicken pieces before the grill for a caramelised, well-browned skin.\u003c\/li\u003e\n\u003cli\u003eHit a steak or chops hot and fast for a quick sweet-savoury crust.\u003c\/li\u003e\n\u003cli\u003eUse it as your everyday all-purpose shaker on burgers, snags and veg.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roast pumpkin or sweet potato for a caramelised edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury-sweet, medium-grind blend with a warm, reddish colour. It clings well, caramelises on the heat and builds an appetising, balanced crust.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary and allergen details to be confirmed from the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/724_point-pulled-pork-bun.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet rub, sticky mate, sharp finish — that's the plate. Lacquer ribs or chicken late with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e, then serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-beetroot-gin-relish\"\u003eDrunken Sailor Beetroot \u0026amp; Gin Relish\u003c\/a\u003e alongside to cut all that sweetness. Go easy over direct heat — sweet rubs love to catch.\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 and Savoury Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNot too sweet, not too sharp — just gone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 4 tbsp Sweet \u0026amp; Savoury rub; ½ cup apple juice in a spray bottle; ½ cup your favourite 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\u003ePeel the membrane off the back of the ribs and season both sides with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 3 hours, spritzing with apple juice every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with a splash of juice and cook 1.5 hours more until a toothpick slides in easily.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush with sauce and cook 30 minutes to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugar in the rub caramelises into bark during the open smoke, then the wrap does the tenderising.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSweet or savoury?\u003c\/strong\u003e Both, by design — a balanced blend that leans neither too sweet nor too sharp, which is what makes it such a handy all-rounder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a balanced sweet-savoury all-purpose rub with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e The full ingredient and allergen statement should be confirmed from the physical label.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Sweet or savoury?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both, by design — a balanced blend that leans neither too sweet nor too sharp, which is what makes it such a handy all-rounder.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a balanced sweet-savoury all-purpose rub with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The full ingredient and allergen statement should be confirmed from the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921337386,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/SufDQoZT.png?v=1784648923"},{"product_id":"heavenly-hell-big-gcs-sweet-beef-rub-150g","title":"HEAVENLY HELL: Big GCs Sweet Beef Rub – 150g","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 — a sweet, savoury beef rub, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Big GC's Everyday Perfect BBQ — a beef blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary and allergen details to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, brisket\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet on beef, built for bark\u003c\/h2\u003e\n\u003cp\u003eSweet Beef Rub is Big GC's \"Everyday Perfect BBQ\" take on a classic sweet beef seasoning — built for big bark and balanced, brisket-loving flavour. The sweetness is there to help the crust caramelise and darken, not to sugar-coat the beef, which is exactly why it works so well over a long, low cook.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA gentle brown-sugar sweetness up front, backed by a savoury, peppery, garlicky base that keeps it firmly in beef territory. It caramelises into a deep, dark crust and finishes rich and rounded — the sort of rub that makes a brisket look as good as it tastes.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a sweet, dark bark.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and cook long until the crust sets and glistens.\u003c\/li\u003e\n\u003cli\u003eSeason a thick steak, sear hard and rest for a caramelised, savoury-sweet crust.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts for extra bark and colour.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it through beef mince before you smash the patties for a sweet-savoury burger.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, reddish-brown blend with a medium grind. It clings to an oiled or mustard-slicked surface and caramelises into a deep, dark, appetising crust.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary and allergen details to be confirmed from the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/728_chefs-kiss-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\n\u003cp style=\"margin:0;\"\u003eSweet beef rub, sticky glaze, sharp finish — a plate that eats itself. Mop the back half with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e, then serve the slices with a smear of \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to sharpen the sweetness. Rest the brisket properly before you slice — no shortcuts on beef.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet Bark Brisket Flat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHalf the brisket, all the bragging rights.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg brisket flat; 1 tbsp yellow mustard or oil; 4 tbsp Sweet 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\u003eTrim the fat to about 5mm, slather lightly with mustard and coat generously with the rub. Rest overnight in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C until the bark is dark and the internal reads about 74°C, roughly 5 hours.\u003c\/li\u003e\n\u003cli\u003eWrap tight in butcher paper and cook to 95°C, probe-tender, about 3 more hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for at least 1 hour, then slice 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 sweetness in the rub helps the bark darken early, so you can wrap sooner without losing colour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it very sweet?\u003c\/strong\u003e No — the sweetness is balanced to help the bark caramelise and darken, not to overpower the beef. It still reads as a proper savoury beef rub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — Sweet Beef Rub has no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the ingredients?\u003c\/strong\u003e The full ingredient and allergen statement should be confirmed from the physical label.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it very sweet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the sweetness is balanced to help the bark caramelise and darken, not to overpower the beef. It still reads as a proper savoury beef rub.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Sweet Beef Rub has no chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"What are the ingredients?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The full ingredient and allergen statement should be confirmed from the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921370154,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/GJKdGZjV.png?v=1784648972"},{"product_id":"heavenly-hell-big-gcs-smoked-apple-bbq-sauce-250ml","title":"HEAVENLY HELL: Big GCs Everyday Perfect Smoked Apple BBQ Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eStatus:\u003c\/strong\u003e Coming soon — pre-order now and it ships as soon as stock lands\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Cool As · 0\/11 — sweet, smoky and savoury, no chilli kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Heavenly Hell x Big GC's (pitmaster Grant Coleman) — family-owned, Australian-made\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e ribs, money muscle, pulled pork, chicken, burgers, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe new GOAT of BBQ sauce\u003c\/h2\u003e\n\u003cp\u003eBig GC's Everyday Perfect BBQ range finally gets a sauce, and it's a ripper. Built by pitmaster Grant Coleman with the Heavenly Hell crew, it starts with premium Pink Lady apples smoked over apple wood, then turns them into a sweet, smoky and savoury BBQ sauce that sits somewhere between a competition glaze and your everyday table sauce. Crafted for champions, made for every backyard.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, juicy apple up front, a proper wood-smoke middle and a savoury finish that keeps you going back for another rib. It's sweet without being sticky-sweet, which means it glazes beautifully on the pit and still works as a dipper straight from the bottle.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 20–30 minutes so it sets into a glossy, tacky glaze.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork with a splash of the cooking juices.\u003c\/li\u003e\n\u003cli\u003eGlaze money muscle or pork belly burnt ends for a turn-in worthy finish.\u003c\/li\u003e\n\u003cli\u003eLacquer chicken wings or thighs straight off the grill.\u003c\/li\u003e\n\u003cli\u003eRogue move: squeeze it over hot chips with a shake of chicken salt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label when stock lands.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary and allergen details to be confirmed from the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/645_heart-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003e\"Food's just the excuse — this sauce is the addiction,\" reckons the Smuggler, and he's already got a bottle on hold. Run the full Big GC's play: season the ribs with \u003ca href=\"\/en-nz\/products\/heavenly-hell-big-gcs-sweet-savoury-rub-150g\"\u003eBig GC's Sweet \u0026amp; Savoury Rub\u003c\/a\u003e, then finish them with this. Doing beef? \u003ca href=\"\/en-nz\/products\/heavenly-hell-big-gcs-sweet-beef-rub-150g\"\u003eBig GC's Sweet Beef Rub\u003c\/a\u003e first, sauce on the side.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple-Smoke Sticky Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eApple on apple — the ribs never stood a chance.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 3 tbsp Big GC's Sweet \u0026amp; Savoury Rub; 125ml apple juice in a spray bottle; ½ bottle Smoked Apple BBQ Sauce; a few chunks of apple wood.\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\u003ePeel the membrane, season the rack all over with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C over apple wood for about 3 hours, spritzing with apple juice every hour.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with a splash of juice and cook another 1½–2 hours until the bones wiggle and it probes like butter (around 93–96°C).\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush generously with the sauce and give it 20–30 minutes more to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Apple wood, apple spritz and an apple sauce stack the same flavour three ways, so the glaze tastes like it grew on the rib.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhen will it ship?\u003c\/strong\u003e\u003cbr\u003eIt's coming soon. Pre-order now and your bottle ships as soon as stock lands with us.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo. It's sweet, smoky and savoury with no chilli heat — Cool As · 0\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eRibs, money muscle, pulled pork, chicken, burgers and hot chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes it?\u003c\/strong\u003e\u003cbr\u003eIt's a collaboration between Heavenly Hell and Big GC's (pitmaster Grant Coleman), family-owned and made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes shipping change?\u003c\/strong\u003e\u003cbr\u003eNo. It's our standard flat $10 shipping Australia-wide.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"When will it ship?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's coming soon. Pre-order now and your bottle ships as soon as stock lands with us.\"}}, {\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's sweet, smoky and savoury with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ribs, money muscle, pulled pork, chicken, burgers and hot chips.\"}}, {\"@type\": \"Question\", \"name\": \"Who makes it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A collaboration between Heavenly Hell and Big GC's (pitmaster Grant Coleman), family-owned and made in Australia.\"}}, {\"@type\": \"Question\", \"name\": \"Does shipping change?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's our standard flat $10 shipping Australia-wide.\"}}]}\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":67827326746676,"sku":"HH-BGC-SAPPLE-250","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bgc-smoked-apple-bbq-sauce-250ml.png?v=1792930570"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/HH_Website_Logo2-01.png?v=1781203917","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/heavenly-hell.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}