{"title":"Lamb","description":"\u003cp\u003eLamb's fat runs richer and gamier than beef or pork, so these rubs lean into herbs, garlic and warm spice rather than a plain salt-and-pepper crust. It's built for roast leg of lamb and a low-and-slow shoulder as much as cutlets and chops on the grill, and for anyone doing a gyros-style spit at home.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/sins-q-grass-lamb-rub\"\u003eSinsque's Grass Lamb Rub\u003c\/a\u003e for an everyday herb-forward shaker, reach for \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys BBQ's Lamb Rub\u003c\/a\u003e for racks or a whole shoulder, or try \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics' Lamb Layup Rub\u003c\/a\u003e for a sumac-leaning roast blend. Heading Greek or gyro-style, \u003ca href=\"\/en-nz\/products\/black-market-its-all-greek-to-me\"\u003eBlack Market Spice Merchants' Its All Greek To Me\u003c\/a\u003e is built for exactly that, while \u003ca href=\"\/en-nz\/products\/smoky-pastures-tik-tik-boom-seasoning-rub\"\u003eSmoky Pastures' Tik Tik Boom Rub\u003c\/a\u003e brings a genuine curry-and-tandoori angle for lamb cooked the subcontinental way.\u003c\/p\u003e\n\u003cp\u003eAlongside the classic Aussie roast-lamb rubs sits a genuine multi-region streak — Greek and gyro blends via \u003ca href=\"\/en-nz\/products\/butchers-axe-gyros-rotisserie-seasoning\"\u003eButchers Axe's Gyros Rotisserie Seasoning\u003c\/a\u003e, and a Mediterranean-leaning shaker from \u003ca href=\"\/en-nz\/products\/the-feedlot-grasslands\"\u003eThe Feedlot\u003c\/a\u003e. Several of the rubs are gluten free or gluten-friendly — check the individual listing if it matters for your table.\u003c\/p\u003e\n\u003cp\u003eTwo English-style condiments, \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements' mint sauce\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/tracklements-fresh-mint-jelly\"\u003emint jelly\u003c\/a\u003e, sit here purely because a Sunday roast lamb still calls for one. Herb, garlic and spice, built to flatter the fat.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/roast\"\u003ea roast\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/beef\"\u003ebeef\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-hunter-lamb-and-game-rub","title":"BUTCHERS AXE: Hunter Lamb and Game Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury \u0026amp; herby, built for game\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, lamb chops, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your game\u003c\/h2\u003e\u003cp\u003eHunter is the rub the Butchers Axe crew built for the meats that fight back — lamb, mutton and wild game that need a seasoning with backbone. A savoury blend rounded out with herbs and a whisper of coffee, it stands up to strong, gamey flavour instead of hiding it. Reach for it when there's a roast to carry the whole table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and salty, then herbs and dehydrated veg bring an earthy, almost woodsy middle. A quiet note of coffee deepens the finish with a roasted bitterness that flatters lamb fat and the mineral edge of game.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily the night before and slow-roast until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eSeason chops or cutlets and sear hard over coals for a herby, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eCoat venison backstrap, cook fast and hot, then rest it well before slicing.\u003c\/li\u003e\n\u003cli\u003eDust it over potatoes roasted in the lamb fat for a savoury side that steals the plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend flecked with green herbs and dark coffee grounds. Medium grind, it clings to fatty lamb and blooms into a herbaceous, earthy crust under the heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Raw Sugar, Brown Sugar, Dehydrated Vegetables, Herbs, Coffee, Flavour Enhancer 621, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/053_lamb-chops-hungry.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery camp oven needs a rub that can handle wild game, and Hunter's built for exactly that fight. Season it heavy and rest the meat a good while longer than you think — game punishes a light hand. Lacquer a shoulder late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the board for the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Overnight Hunter Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRubbed at dusk, pulled by dinner the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Hunter Lamb and Game Rub; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, rub it heavily all over and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the stock, cover tightly with foil and roast at 150°C for 4–5 hours until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eUncover, crank the oven to 220°C for 15 minutes to crisp the crust, then rest 15 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight sit lets the salt work in, and the covered stage keeps the meat moist while the fat renders.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Hunter is a savoury, herby rub with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat meats suit it best?\u003c\/strong\u003e Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Hunter is a savoury, herby rub with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What meats suit it best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424239146,"sku":"9369998050901","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butchers-axe-hunter-front-transparent.png?v=1783309032"},{"product_id":"butchers-axe-gyros-rotisserie-seasoning","title":"BUTCHERS AXE: Gyros Rotisserie Seasoning Rub – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Mediterranean spice, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, lamb, pork \u0026amp; the rotisserie\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eStraight off the spit\u003c\/h2\u003e\u003cp\u003eGyros bottles the magic of meat turning slow over fire — garlic, herbs and warm Mediterranean spice built for the rotisserie and the grill. It's the seasoning that transports a backyard cook to a street-side souvlaki stand, all savoury depth and herby lift. Load the spit and let the juices drip.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic and herbs lead, green and fragrant, over a savoury spiced base. Hydrolysed veg deepens the middle into something rich and rounded, and it finishes warm and Mediterranean — oregano-adjacent, moreish, never hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat chicken thighs and stack them on a rotisserie or spit for classic gyros.\u003c\/li\u003e\n\u003cli\u003eRub lamb before slow-roasting, then shave it thin for souvlaki and wraps.\u003c\/li\u003e\n\u003cli\u003eSeason pork scotch and grill for Greek-style pork skewers.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes with olive oil and lemon for a Mediterranean side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA green-flecked savoury blend with visible herbs and a medium grind. It clings to oiled meat and blooms herby and garlicky as the fat renders on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Herbs, Hydrolysed Vegetable Protein, Flavour Enhancer 621, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Gyros is warm, herby Mediterranean spice with no chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/120_hungry-rotisserie-chook.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule: keep the spit low and let the fat baste the meat on its way down — don't rush the skin. Lacquer it late with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys BBQ Jungle Juice Cherry Apple Jalapeño Rib Glaze\u003c\/a\u003e for shine, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e for the ones after a bit of tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Chicken Gyros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet-stand souvlaki, no plane ticket required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thighs; 2 tbsp Gyros Rotisserie Seasoning; 2 tbsp olive oil; Juice of 1 lemon; 4 pita breads with tzatziki and tomato.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the thighs with the oil, lemon and seasoning and marinate in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eLoad onto the rotisserie or grill over medium heat until they reach 75°C, about 20–25 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thin and stuff into warm pita with tzatziki and tomato.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — Gyros is warm, herby Mediterranean spice with no chilli burn.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424468522,"sku":"9356610000451","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-gyro-front-t.png?v=1783309574"},{"product_id":"low-n-slow-basics-lamb-layup","title":"LOW N SLOW BASICS: Lamb Layup Rub – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — herby and tangy, no burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb racks, shoulders, chops, game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub lamb has been asking for\u003c\/h2\u003e\u003cp\u003eLamb Layup is Aaron Palmer's dedicated lamb and game rub — a herby, tangy blend spiked with sumac that cuts the richness of lamb and lifts venison, rabbit and other game. Backyard roast or competition rack, it is built for the meats that deserve more than salt and pepper.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright sumac tang and garlic lead, herbs and pepper fill the middle, and a savoury, faintly citrusy finish cuts through fatty lamb. It is fresh and Mediterranean-leaning rather than sweet or smoky — exactly what lamb wants.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a rack or shoulder and roast, then rest well before carving.\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or cutlets before a hot, fast grill.\u003c\/li\u003e\n\u003cli\u003eWork it into mince for koftas or lamb burgers.\u003c\/li\u003e\n\u003cli\u003eDust venison, rabbit or other game before slow-cooking.\u003c\/li\u003e\n\u003cli\u003eTry a pinch on roast pumpkin or eggplant for a veg side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA herb-flecked, earthy-red blend with visible sumac and pepper — it pours easily and grips a slicked cut, laying down a fragrant, tangy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices (black pepper, garlic, onion, sumac), Salt, Sugar, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Yeast Extract, Flavour Enhancer (635), Rice Bran Oil, Anti-caking Agent (551), Herbs, Flavour Enhancer (621), Food Acid (330). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Lamb Layup?\u003c\/strong\u003e There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-skewer.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: lamb loves a herby, tangy rub, and this sumac-spiked blend is built for it. Rub a rack or shoulder, roast or smoke, and rest it well before carving. Glaze late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and spoon \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e alongside the slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sumac Lamb Koftas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet food from the backyard.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g lamb mince; 2 tbsp Lamb Layup Rub; 1 small onion, grated; Flatbreads and Greek yoghurt 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\u003eMix the mince, rub and onion well, then shape around skewers into long sausages.\u003c\/li\u003e\n\u003cli\u003eChill 30 minutes so they hold their shape.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning often, until 71°C inside, and serve in flatbreads with yoghurt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chilling firms the fat so the koftas don't slide off the skewers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Lamb Layup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116116522,"sku":"LSLAMB","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-lamb-layup-lamb-rub-220g-front_48b11d58-d26c-4722-8a02-f0fd9115a5e3.png?v=1783379581"},{"product_id":"sins-q-snow-all-purpose-rub","title":"SINSQUE: Snow All Purpose Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, family-friendly all-rounder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, pork, fish and veg — the do-anything shaker\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one shaker that never leaves the bench\u003c\/h2\u003e\u003cp\u003eEvery cook's got that one rub they reach for without thinking. Snow is built to be exactly that — a clean, savoury all-purpose blend that makes you look like you planned dinner when you absolutely didn't. Beef, birds, pork, a fillet of fish, a tray of spuds… Snow doesn't play favourites.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's balanced salt and a whisper of sweetness. Through the middle you get gentle savoury depth with a lift of oregano. The finish is clean and moreish — nothing shouty, just the kind of seasoning that quietly makes everything taste more like itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a whole chook inside and out, then roast until the skin crackles\u003c\/li\u003e\n\u003cli\u003eSeason steaks or chops a good hour before they hit a screaming grill\u003c\/li\u003e\n\u003cli\u003eToss chunky potatoes or veg in oil and Snow before roasting\u003c\/li\u003e\n\u003cli\u003eKeep it bench-side as your everyday salt-and-pepper upgrade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA pale, snowy-fine free-flowing blend flecked with green oregano. Fine grind means it clings evenly and dissolves into a crust without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, flavour enhancer 621, hydrolysed vegetable protein, yeast extract, oregano, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-thumbs-up.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery bench needs one shaker that does the lot, and Snow is it. Season a good hour ahead so the salt has time to work. Then build the plate out — \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e brushed on late, and a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. The rest of the stash lives in the \u003ca href=\"\/en-nz\/collections\/sins-q\"\u003eSinsQue collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Snow-Dusted Barramundi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy skin, clean getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 barramundi fillets, skin on; 2 tsp Snow All Purpose Rub; 1 tbsp oil; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the skin bone-dry, season both sides with Snow and rest 10 minutes.\u003c\/li\u003e\n\u003cli\u003eCook skin-side down in a hot oiled pan for 4 minutes, pressing gently so it stays flat.\u003c\/li\u003e\n\u003cli\u003eFlip for 2 minutes, then finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397823018,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-snow-all-purpose-rub-250g-front.png?v=1784893120"},{"product_id":"sins-q-grass-lamb-rub","title":"SINSQUE: Grass Lamb Rub – 210g","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 — herby and savoury, built for lamb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulders, cutlets, backstraps and chops\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMade for lamb, and lamb knows it\u003c\/h2\u003e\u003cp\u003eGrass is the rub that finally does justice to a good bit of lamb. Herby, savoury and green, it wraps around shoulders, cutlets, backstraps and chops like it was born to — the kind of seasoning that makes Sunday roast the meal everyone actually turns up for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFresh, herbaceous notes lead — think garden herbs against a savoury, gently sweet base. The middle is rounded and mellow, and it finishes clean and grassy, cutting through the richness of lamb fat rather than fighting it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily and slow-roast until it pulls apart\u003c\/li\u003e\n\u003cli\u003eSeason cutlets and chops before a fast, hot grill\u003c\/li\u003e\n\u003cli\u003eCoat a backstrap, sear hard, then rest for pink-in-the-middle slices\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast veg alongside the lamb to tie the plate together\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA green-flecked, savoury blend with visible herbs through a fine-to-medium grind. Loose and free-flowing so it coats evenly across awkward lamb cuts.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, herbs, flavour enhancer 621, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/518_hand-heart-roast-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\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that lamb shoulder before in my life. Rub it heavy, roast it slow, and rest it properly before you pull it apart. Mop \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze\u003c\/a\u003e over the last stretch, then a dab of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Horseradish Cream\u003c\/a\u003e across the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sunday Grass Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow-roasted, fork-tender, suspiciously easy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Grass Lamb Rub; 1 head garlic, halved; 1 cup water.\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 shoulder all over and rest it for an hour.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the garlic and water, cover tightly with foil and roast at 160°C for 4 hours.\u003c\/li\u003e\n\u003cli\u003eUncover, crank to 220°C for 20 minutes to crisp, then rest 15 minutes and pull it apart.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397888554,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-grass-lamb-rub-210g-front.png?v=1784893121"},{"product_id":"smoky-pastures-risk-it-seasoning-rub","title":"SMOKY PASTURES: Risk It Rub – 240g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury, not spicy (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef and lamb, roast veg, even cheese and biccies\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder that talks big and backs it up\u003c\/h2\u003e\u003cp\u003eSome rubs pick a lane. Risk It just throws the lot in the boot and tells you to trust the drive. It's the everyday shaker for the cook who can't be bothered owning fifteen jars — one savoury, well-balanced blend that makes near enough anything taste like you meant to do that.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and rounded from the front — salt and spice doing the heavy lifting, dehydrated veg building a mellow background depth. No sugar spike, no chilli slap; just a clean, moreish season that lets the meat stay the hero. Finishes long and gently savoury.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub hard over a beef rump or scotch fillet before a hot sear\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or a shoulder the night before for a deeper bark\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin, spud and carrot in oil and Risk It, then roast\u003c\/li\u003e\n\u003cli\u003eCheeky one: a light dusting over sharp cheddar and crackers for a grazing board\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dry, even-grind blend — earthy browns flecked with vegetable and spice. Free-running out of the shaker, no clumping, coats evenly rather than sitting in lumps.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Dehydrated Vegetables, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/601_shhh-smoked-beef-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery fridge needs one jar that doesn't ask questions, and this is it. Slather a thin coat of oil first so the rub grips, then two coats on the big cuts for a deeper bark. Mop late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced beef. The rest of the stash is in the \u003ca href=\"\/en-nz\/collections\/smoky-pastures\"\u003eSmoky Pastures collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Risk It Smoked Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne jar, one shoulder, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp oil; 3 tbsp Risk It 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\u003eOil the shoulder, coat in the rub and leave uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 6–7 hours until it pulls apart easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eWrap and rest 30 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A thin coat of oil helps the rub grip so the bark builds evenly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490742826,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-risk-it-all-purpose-rub-220g-front.png?v=1783439286"},{"product_id":"smoky-pastures-game-on-seasoning-rub","title":"SMOKY PASTURES: Game On Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — aromatic and exotic, not a chilli rub (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb and game meats, chicken, seafood, flatbreads and curries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGame On — and then some\u003c\/h2\u003e\u003cp\u003eThis is the jar for the cook who's bored of the same old bark. Game On takes the bones of a proper BBQ rub and runs them through a Middle Eastern spice market — aromatic, exotic, and built to make lamb and game sing. It's the one you smuggle out when you want the mob at the table asking \"what did you PUT on this?\"\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eWarm and aromatic from the first hit — an exotic, herb-and-spice bouquet with a distinctly Middle Eastern lean over a savoury salt-and-sugar base. More fragrant than fiery, it leans into depth and perfume rather than heat, finishing herby and moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub generously over lamb shoulder, chops or a butterflied leg\u003c\/li\u003e\n\u003cli\u003eSeason venison, kangaroo or other game before a hot, fast sear\u003c\/li\u003e\n\u003cli\u003eDust chicken or firm seafood, then finish with a squeeze of lemon\u003c\/li\u003e\n\u003cli\u003eStir through a curry base or sprinkle over oiled flatbreads before the grill\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eAn earthy, herb-flecked blend — greens and browns with visible spice and dried herb. Medium grind, free-flowing, and unmistakably aromatic the second the lid comes off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Dehydrated Vegetables, Herbs, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-inhale-aroma.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\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one on lamb — rub it on the night before, uncovered in the fridge, for a deeper aromatic crust. Fire the shoulder, mop it with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then spoon \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Mexican Chilli Oil\u003c\/a\u003e over the sliced ends for a smoky, nutty finish. It sings on kangaroo and venison, too.\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 Kangaroo Fillet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFast, fragrant and very Australian.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g kangaroo fillet; 1 tbsp oil; 1½ tbsp Game On Rub; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the fillet and season all over.\u003c\/li\u003e\n\u003cli\u003eSear over very high heat for 2–3 minutes a side until it reads 52–54°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thinly and finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Roo is very lean, so it wants hot, fast cooking and no further than medium-rare.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490808362,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-game-on-rub-220g-front.png?v=1783439298"},{"product_id":"smoky-pastures-tik-tik-boom-seasoning-rub","title":"SMOKY PASTURES: Tik Tik Boom Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low-medium — contains cayenne for a gentle warmth; no rated heat level given (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of dairy, sesame, soy, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Any meat off the grill — plus a shortcut curry base (recipe on the jar)\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA grill rub and a curry in one jar\u003c\/h2\u003e\u003cp\u003eInspired by tandoori and the great curry flavours, Tik Tik Boom pulls a proper trick: rub it on any meat for the grill, OR use it as the base for the quickest, easiest, most flavoursome curry you'll make all week. There's even a curry recipe on the jar. One shaker, two dinners — that's smuggler value.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA full tandoori-style spice deck — cumin, coriander, turmeric, cardamom, ginger and garlic — over a sweet-savoury salt-and-sugar base, with cayenne bringing a gentle building warmth rather than a slap. Earthy, fragrant and golden, with a lingering curry-house perfume on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub over chicken, lamb or paneer, then grill hot for a tandoori char\u003c\/li\u003e\n\u003cli\u003eUse as a curry base — brown onions, add the rub, then your protein and a splash of stock (see the jar recipe)\u003c\/li\u003e\n\u003cli\u003eToss through cauliflower or spuds with oil and roast\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into yoghurt for a quick spiced marinade or dip\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA vivid golden-ochre blend, coloured by turmeric and paprika, with visible seed and spice. Medium grind, free-flowing, and it fills the kitchen with curry-house aroma the moment the lid's off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (garlic, ginger, cumin, paprika, coriander, turmeric, cayenne pepper, cardamom), Spice Extract 160c, Food Acid 330.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of dairy, sesame, soy, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-waft-aroma.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eTwo dinners hide in this one jar — a tandoori grill rub and a shortcut curry base. Stir a spoon through yoghurt and marinate chicken or paneer, then grill hot for the char. Glaze with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Cherry Apple Rib Glaze\u003c\/a\u003e and drizzle \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-coconut-lime-sambal-chilli-oil\"\u003eProud Phoenix Coconut \u0026amp; Lime Sambal Chilli Oil\u003c\/a\u003e over the top. Smuggler's tip: rest it before you plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tandoori-Style Grilled Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCurry-house char from your own barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 cup plain yoghurt; 2 tbsp Tik Tik Boom; 1 tbsp lemon juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the yoghurt, rub and lemon juice, coat the chicken and marinate for 4 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until charred in spots and 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Yoghurt carries the spice into the meat and chars beautifully over high heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490873898,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-tik-tik-boom-tandoori-rub-260g-front.png?v=1783439313"},{"product_id":"hardcore-carnivore-camo","title":"HARDCORE CARNIVORE: Camo Rub – 297g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, smoky-sweet, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 297g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Venison, game, lamb, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Camo is the bolder blend in the family — a fragrant, smoky-sweet game and lamb seasoning built to stand up to robust, full-flavoured meats. Where a subtle rub gets lost, Camo leans in with hickory smoke, honey and a tangy vinegar edge. It's incredible on venison, and secretly just as good on pork.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSmoky hickory and savoury spice lead, lifted by a gentle honey sweetness and a bright hit of vinegar tang on the finish. Bold and rounded — enough character to match backstrap, shoulder or a big pork roast without overwhelming it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason venison backstrap or a haunch heavily, then grill hot and fast and rest it well — the honey and vinegar tame that gaminess beautifully.\u003c\/li\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart; the hickory reads like a day on the smoker.\u003c\/li\u003e\n\u003cli\u003eCoat a pork shoulder the night before for a smoky-sweet bark on pulled pork.\u003c\/li\u003e\n\u003cli\u003eGreat on kangaroo, goat and other lean game where you want flavour without a heavy chilli hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over duck fat potatoes or a tray of roast root veg for a smoky-sweet finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, brown-toned seasoning flecked with spice, carrying hickory smoke, honey and vinegar notes. No chilli heat — it's all about smoky-sweet depth for stronger meats.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Black Pepper, Dehydrated Garlic and Onion, Honey Powder (Refined Syrup, Honey), Hickory Salt (Salt, Smoke Flavour, Silicon Dioxide), Vinegar Powder (Maltodextrin, Modified Food Starch, White Distilled Vinegar).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains honey. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/582_thumbs-up-short-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;\"\u003eThe Smuggler reckons Camo earns its keep on the wild stuff — venison, backstrap, a shoulder of lamb. Pat the game dry and season it heavy; it can take it. Slow-cook it alongside a mop of \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 sharp spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli Relish\u003c\/a\u003e to cut the richness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky-Sweet Pulled Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLamb that's been somewhere and came back changed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 4 tbsp Hardcore Carnivore Camo Rub; 1 brown onion, sliced; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over with Camo the night before and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 4 hours until the bark has set.\u003c\/li\u003e\n\u003cli\u003eLay the onion in a tray, sit the lamb on top, pour in the stock, cover with foil and cook another 2–3 hours until the bone wiggles free (around 93°C).\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then pull and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Camo's honey and vinegar notes balance the richness of slow-cooked lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Camo best for?\u003c\/strong\u003e\u003cbr\u003eIt's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo spicy?\u003c\/strong\u003e\u003cbr\u003eNo — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on pork and beef too?\u003c\/strong\u003e\u003cbr\u003eAbsolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Camo best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on pork and beef too?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Absolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731061290,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-camo-game-lamb-rub-297g-front.png?v=1783782529"},{"product_id":"the-feedlot-cattle-call","title":"THE FEEDLOT: Cattle Call Rub – 220g","description":"\u003ch2\u003eThe tin that replaced the salt shaker\u003c\/h2\u003e\n\u003cp\u003eCattle Call wasn't built for one protein — it was built to be the thing you reach for instead of salt and pepper, full stop. Porcini mushrooms give it a natural umami depth that makes almost anything taste more like itself, which is exactly why it ends up in everything from steak to scrambled eggs.\u003c\/p\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury and salt-forward, built for flavour rather than fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, lamb, fish, roasted vegetables, scrambled eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper open things up, doing the job you'd expect from any good all-purpose seasoning.\u003c\/p\u003e\n\u003cp\u003ePorcini mushroom umami moves in through the middle, adding a savoury, almost meaty depth even to vegetables and eggs.\u003c\/p\u003e\n\u003cp\u003eThyme and paprika round out the finish, with a faint red pepper warmth trailing behind.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it by the stove and use it in place of salt and pepper on eggs, roasts and pan sauces.\u003c\/li\u003e\n\u003cli\u003eSeason a whole roast chicken generously under and over the skin before it goes in the oven.\u003c\/li\u003e\n\u003cli\u003eToss through roasted vegetables before roasting for a savoury, seasoned crust.\u003c\/li\u003e\n\u003cli\u003eDust over pan-seared fish or prawns just before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a pinch into scrambled eggs or a homemade mayo for an instant umami lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a dark mahogany-brown label band carrying the Cattle Call name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Paprika, Red Pepper, Thyme\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/177_amazed-pulling-beef-cheeks.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\u003eRight, confession time from Darryl: this is the one that lives next to the stove at Rub Smuggler HQ, not in the pantry with the rest. Cattle Call's porcini-driven umami means it earns its keep on eggs, roasts and pan sauces alike, not just whatever's on the grill that night. Keep \u003ca href=\"\/en-nz\/products\/bbq-lab-true-blend-all-purpose-seasoning-salt\"\u003eBBQ LAB: True Blend\u003c\/a\u003e alongside it for a second all-purpose option when you want a change of pace, and if chicken's on the menu more often than beef, \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBLACKBEAR BBQ: Chicken Rub\u003c\/a\u003e is worth having in the same drawer.\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: Porcini Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt and pepper, promoted.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp The Feedlot Cattle Call Rub; 40g butter, softened; 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\u003eMix the butter with 1 tbsp rub and push it under the breast skin. Dust the rest over the outside.\u003c\/li\u003e\n\u003cli\u003ePut the lemon in the cavity and roast at 200°C for about 1 hour 15 minutes, until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes and spoon the pan juices over the carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cattle Call rub spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a savoury, salt-forward all-purpose rub with only a faint background warmth from red pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Cattle Call rub on?\u003c\/strong\u003e\u003cbr\u003eAlmost anything — beef, chicken, lamb, fish, roasted vegetables and even scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot hasn't published full dietary or allergen details for this rub — check the physical label to confirm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{ \"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [ {\"@type\": \"Question\", \"name\": \"Is Cattle Call rub spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, salt-forward all-purpose rub with only a faint background warmth from red pepper.\"}}, {\"@type\": \"Question\", \"name\": \"What can I use Cattle Call rub on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Almost anything — beef, chicken, lamb, fish, roasted vegetables and even scrambled eggs.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Feedlot hasn't published full dietary or allergen details for this rub — check the physical label to confirm.\"}}, {\"@type\": \"Question\", \"name\": \"What size does it come in?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"220g.\"}} ] }\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671142442,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CattleCallSide.jpg?v=1687146241"},{"product_id":"the-feedlot-cross-breed","title":"THE FEEDLOT: Crossbreed Rub – 210g","description":"\u003ch2\u003eTwo best-sellers, one jar\u003c\/h2\u003e\n\u003cp\u003eCrossbreed exists for the rub-hoarder who can't decide between Cattle Call and Black Angus — so The Feedlot decided for them. It splits the difference between salt-forward umami and smoky, pepper-driven depth, landing somewhere that works on more than just beef.\u003c\/p\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None to mild — the smoky Urfa Biber and Pasilla chilli add depth, not fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, brisket, burgers, lamb, pork, ribs, steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper open things up, inherited straight from Cattle Call's umami-forward base.\u003c\/p\u003e\n\u003cp\u003eSmoked paprika and Urfa Biber move in through the middle for a deeper, smokier edge than either parent rub alone.\u003c\/p\u003e\n\u003cp\u003eCoffee and Pasilla chilli close it out with a faint bitter-chocolate note rather than any real heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub liberally over a whole brisket or beef short ribs before a long, low smoke.\u003c\/li\u003e\n\u003cli\u003ePress into burger patties for a crustier, more savoury sear.\u003c\/li\u003e\n\u003cli\u003eWorks equally well on lamb shoulder or venison backstrap if you want to branch out from beef.\u003c\/li\u003e\n\u003cli\u003eSeason pork ribs for a change of pace from the classic beef application.\u003c\/li\u003e\n\u003cli\u003eLeft-field: scramble a pinch into eggs for a smoky, umami-driven breakfast rub.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a navy blue label band carrying the Crossbreed name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Smoked Paprika, Urfa Biber, Pasilla, Mustard, Red Pepper, Onion, Coffee, Thyme\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/235_focused-rubbing-spice-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\u003eTwo of the brand's best-sellers in one jar was always going to be a good idea, and Darryl reckons The Feedlot nailed the execution. Crossbreed carries Cattle Call's salt-forward umami into Black Angus's smokier, more peppery territory, which is why it earns a permanent spot next to the grill rather than staying in the pantry. Sit it beside \u003ca href=\"\/en-nz\/products\/bbq-mafia-og-steakout-bbq-rub-340g\"\u003eBBQ MAFIA: OG Steakout BBQ Rub\u003c\/a\u003e for beef nights, and when lamb's on the menu, \u003ca href=\"\/en-nz\/products\/bbq-mafia-on-the-lamb-bbq-rub-235g\"\u003eBBQ MAFIA: On the Lamb BBQ Rub\u003c\/a\u003e makes a sensible neighbour in the spice drawer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Crossbreed Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePull-apart lamb with a smoky, peppery bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp olive oil; 3 tbsp The Feedlot Crossbreed Rub; 250ml beef stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the lamb with oil, coat it all over with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 4 hours, until the bark is set.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock, cover tightly with foil and cook another 2 hours, until it reads about 93°C and pulls easily.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes, then shred and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Crossbreed and Black Angus or Cattle Call?\u003c\/strong\u003e\u003cbr\u003eCrossbreed blends the two — Cattle Call's salt-forward umami with Black Angus's smoky pepper punch — into one jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Crossbreed rub hot?\u003c\/strong\u003e\u003cbr\u003eNot really — it's built for depth and smokiness from Urfa Biber and Pasilla chilli rather than any real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Crossbreed rub best on?\u003c\/strong\u003e\u003cbr\u003eBeef and brisket first, but it holds its own on lamb, pork, venison and even scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e210g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Crossbreed and Black Angus or Cattle Call?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Crossbreed blends the two — Cattle Call's salt-forward umami with Black Angus's smoky pepper punch — into one jar.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Crossbreed rub hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not really — it's built for depth and smokiness from Urfa Biber and Pasilla chilli rather than any real heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Crossbreed rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Beef and brisket first, but it holds its own on lamb, pork, venison and even scrambled eggs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"210g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671175210,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CrossbreedSide.jpg?v=1687146403"},{"product_id":"the-feedlot-grasslands","title":"THE FEEDLOT: Grasslands Rub – 160g","description":"\u003ch2\u003eSalt and pepper's Mediterranean cousin\u003c\/h2\u003e\n\u003cp\u003eGrasslands is the rub for anyone who wants flavour without smoke or spice getting in the way. Five herbs and Australian-grown lemon powder give it a bright, earthy character that suits lamb, seafood and Mediterranean-leaning cooking better than any chilli-forward blend could.\u003c\/p\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — an aromatic herb rub, not a chilli one.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 160g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, prawns, roasted vegetables.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt, cracked pepper and lemon brightness open things up straight away.\u003c\/p\u003e\n\u003cp\u003eOregano and rosemary move through the middle with a classic, herby Mediterranean character.\u003c\/p\u003e\n\u003cp\u003eParsley and marjoram soften the finish, with garlic holding the savoury base together.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub generously over a lamb shoulder before a slow roast to build a herby bark.\u003c\/li\u003e\n\u003cli\u003eToss through prawns before grilling or pan-searing.\u003c\/li\u003e\n\u003cli\u003eCoat roasted vegetables before they go in the oven.\u003c\/li\u003e\n\u003cli\u003eStir into a lemon aioli or vinaigrette for an instant herb hit.\u003c\/li\u003e\n\u003cli\u003eLeft-field: dust over warm popcorn for a savoury, herby snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a green label band carrying the Grasslands name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Lemon, Oregano, Rosemary, Thyme, Parsley, Marjoram\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/135_focused-searing-scallops.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\u003eNo chilli in sight and Darryl's fine with that — Grasslands proves a rub doesn't need heat to earn a place on the shelf. Five herbs plus lemon powder give it a brightness that suits lamb shoulder and grilled prawns far better than anything smoky would, and it's just as handy stirred into a dressing. Keep \u003ca href=\"\/en-nz\/products\/black-market-its-all-greek-to-me\"\u003eBLACK MARKET SPICE MERCHANTS: Its all Greek to Me\u003c\/a\u003e in the same corner of the pantry for Mediterranean nights, and a jar of \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eACIDE: Pickled Jalapeño Onions\u003c\/a\u003e brings the acidity Grasslands doesn't try 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: Lemon-Herb Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBright, herby and gone before the second round.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg raw king prawns, peeled with tails on; 2 tbsp olive oil; 1½ tbsp The Feedlot Grasslands Rub; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eIf using wooden skewers, soak them for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eToss the prawns in the oil and rub, then thread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side, until pink and curled.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lemon and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Grasslands rub spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a bright, herby blend with no chilli in the mix at all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Grasslands rub best on?\u003c\/strong\u003e\u003cbr\u003eLamb shoulder, seafood and Mediterranean-style dishes — it also works well stirred into dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNot formally confirmed by the brand — check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e160g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Grasslands rub spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — it's a bright, herby blend with no chilli in the mix at all.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Grasslands rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Lamb shoulder, seafood and Mediterranean-style dishes — it also works well stirred into dressings.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not formally confirmed by the brand — check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"160g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671240746,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/GrasslandsSide.jpg?v=1687146823"},{"product_id":"rum-and-que-ram-rod","title":"RUM AND QUE: Ram Rod Game Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMade for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eRam Rod is Rum and Que's game rub — a savoury, herb-driven blend built to stand up to the stronger flavours of lamb, venison and wild meat. Where a sweet rub would clash, this one leans into the gaminess and rounds it out. Serious gear for the hunter's kitchen.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic and thyme lead over a savoury, lightly salted base, with warm spice to carry the richer proteins. Herbaceous and grounded rather than sweet — it complements game instead of masking it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart, herby and savoury.\u003c\/li\u003e\n\u003cli\u003eSeason venison backstrap and sear hard and fast, then rest — it loves the thyme.\u003c\/li\u003e\n\u003cli\u003eCoat lamb chops or cutlets before a quick, hot grill.\u003c\/li\u003e\n\u003cli\u003eWork it into a butterflied leg of lamb for the barbecue.\u003c\/li\u003e\n\u003cli\u003eUse it on a beef-and-lamb koftas mix for the skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked rub with visible thyme and garlic through a warm-toned base. It coats evenly and holds on the surface of leaner game cuts, building a herby crust as it cooks.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-hat-tip.png?v=1782795129\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;\"\u003eGame meat scares off the timid — good, more for us. Rub a lamb shoulder, take it low and slow, then glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e 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 alongside. Rest game meat longer than you think — it pays you back.\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: Thyme-Basted Venison Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWild meat, tamed in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g venison backstrap; 2 tbsp Ram Rod; 1 tbsp olive oil; 1 tbsp butter; 2 sprigs fresh thyme.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the backstrap, season all over with Ram Rod and leave at room temp for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan or grill for 2–3 minutes a side until it reads 55°C.\u003c\/li\u003e\n\u003cli\u003eIn the last minute add the butter and thyme and spoon it over the meat.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lean game dries out fast, so a hard sear and a long rest keep it juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017781802,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-ram-rod-game-rub-200g-front-v2.png?v=1788042280"},{"product_id":"four-monkeys-bbq-lamb-rub","title":"FOUR MONKEYS BBQ: Lamb Rub – 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury and herbal with a sweet edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed; contains natural flavour enhancers (621) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, racks and cutlets, lamb ribs, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one Australian lamb has been waiting for\u003c\/h2\u003e\n\u003cp\u003eThe second release in the Four Monkeys range and the one that made the loudest noise. Lamb is a difficult protein to season — too much sugar and it fights the meat, too little and it goes flat. This blend of paprika, garlic, mustard and herbs sits exactly in the middle, which is why it keeps turning up on winning comp tables.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet paprika opens warm and red. Herbs and dehydrated vegetables carry the middle with a savoury, almost roasted depth, and salt lands clean on the finish so the lamb itself stays front and centre. Rich without ever being heavy-handed.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a boned lamb shoulder heavily and smoke at 120°C until it shreds into moist, glistening strands.\u003c\/li\u003e\n\u003cli\u003eRub a rack of lamb, sear the fat cap hard, then finish indirect and rest to a blushing pink centre.\u003c\/li\u003e\n\u003cli\u003eCoat lamb ribs and cook them low until the fat renders and the edges crisp — the paprika turns deep and glossy.\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin and potato in oil and a heavy dusting, then roast until the edges char.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a teaspoon through Greek yoghurt with lemon for an instant sauce to serve alongside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA deep red, medium grind with visible herb flecks and dried vegetable pieces. Free-running and it sticks well to a lightly oiled surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, paprika, other mixed spices, natural flavour enhancers (621), dehydrated vegetables, herbs, rice bran oil, no more than 2% anti caking agent (551)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains natural flavour enhancers (621). Allergens and traces — 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\/692_presenting-lamb-rack.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that lamb shoulder before in my life. Season it heavily, cook it until it shreds, and don't rush the rest. A late brush of \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e gives it a dark edge, and \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side does the sharp work lamb always wants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Lamb Shoulder Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled lamb, rolled up and smuggled out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg boned lamb shoulder; 4 tbsp Four Monkeys BBQ Lamb Rub; 8 flatbreads; 1 cup Greek yoghurt mixed with grated cucumber; 1 red onion, thinly 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\u003eSeason the shoulder heavily all over.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 7–8 hours until it shreds easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes, then pull into chunky strands.\u003c\/li\u003e\n\u003cli\u003ePile into warm flatbreads with the yoghurt and red onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is a lamb-specific rub worth it?\u003c\/strong\u003e\u003cbr\u003eLamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it work on anything else?\u003c\/strong\u003e\u003cbr\u003eIt is excellent on roast vegetables, particularly pumpkin, potato and eggplant.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Why is a lamb-specific rub worth it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.\"}}, {\"@type\": \"Question\", \"name\": \"Will it work on anything else?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is excellent on roast vegetables, particularly pumpkin, potato and eggplant.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122011690,"sku":"FMR003","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-lamb-rub-270g-front.png?v=1784892607"},{"product_id":"fancy-hanks-bbq-pepper-seasoning","title":"FANCY HANKS: BBQ Pepper Seasoning – 90g","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 — pepper bite, nothing more (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, lamb roast, anything on a grill\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTwo ingredients. That's the whole trick.\u003c\/h2\u003e\n\u003cp\u003eBlack pepper and sea salt. Nothing else, nothing hiding. This is Dalmatian rub — the Texas standard — and it's what Fancy Hank's use as the dry rub on their smoked brisket. In cooking, as in life, the simple things are usually the ones that work. If your beef is good, this is all it wants.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt first, then pepper — warm, woody and floral, with that slow bite that builds across the back of the tongue. There's no sugar to burn, no filler to muddy it, and no spice blend competing with the meat. What you taste is beef, salt, pepper and smoke, in that order, which is exactly the point.\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 it low and slow until the bark goes black and craggy.\u003c\/li\u003e\n\u003cli\u003eSeason a steak heavily on both sides, rest it fifteen minutes, then sear hard in a screaming pan.\u003c\/li\u003e\n\u003cli\u003eRub it into a lamb roast just before it goes in the oven — no oil, no marinade, no fuss.\u003c\/li\u003e\n\u003cli\u003eUse it as the base layer under a sweeter rub so the salt draws moisture before the sugar arrives.\u003c\/li\u003e\n\u003cli\u003eSeason a bloody mary with a pinch of it and let the morning sort itself out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eCoarse, black-and-white speckled, and unmistakably just what it says. The grind is big enough to build bark rather than dissolve into the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black Pepper, Sea Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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\/776_sprinkle-pepper-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;\"\u003eTwo ingredients and a Texas reputation — nothing to declare at the border and nothing to apologise for either. If you want more going on, layer \u003ca href=\"\/en-nz\/products\/john-henrys-texas-brisket-bbq-rub\"\u003eJohn Henry's Texas Brisket Rub\u003c\/a\u003e over the top of it, or inject the flat with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e the night before. Salt goes on twelve hours early. It needs the time to work its way in.\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: Two-Ingredient Smoked Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt, pepper, smoke. Nothing to declare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip; 2 tbsp BBQ Pepper 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\u003eSeason the tri-tip heavily all over and refrigerate uncovered for at least 2 hours, or overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reaches 50°C internal, about 1.5 hours.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side, rest 10 minutes and slice thin against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's actually in it?\u003c\/strong\u003e\u003cbr\u003eBlack pepper and sea salt. That's the entire ingredient list.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's a Dalmatian rub?\u003c\/strong\u003e\u003cbr\u003eThe Texas name for a salt-and-pepper-only rub, after the black-and-white speckle. It's the classic brisket seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the restaurant's brisket rub?\u003c\/strong\u003e\u003cbr\u003eYes — Fancy Hank's use this as the BBQ dry rub on their smoked brisket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eOnly pepper bite. No chilli at all. On Hub Heat it rates 1\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I apply it?\u003c\/strong\u003e\u003cbr\u003eThe night before for big cuts like brisket, so the salt has time to work in. Fifteen minutes ahead for a steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is in Fancy Hank's BBQ Pepper Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Black pepper and sea salt. That is the entire ingredient list.\"}},{\"@type\":\"Question\",\"name\":\"What is a Dalmatian rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Texas name for a salt-and-pepper-only rub, after the black-and-white speckle. It is the classic brisket seasoning.\"}},{\"@type\":\"Question\",\"name\":\"Is it the restaurant's brisket rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - Fancy Hank's use this as the BBQ dry rub on their smoked brisket.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only pepper bite. No chilli at all. On Hub Heat it rates 1\/11.\"}},{\"@type\":\"Question\",\"name\":\"When should I apply it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The night before for big cuts like brisket, so the salt has time to work in. Fifteen minutes ahead for a steak.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259327018,"sku":"706907","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-bbq-pepper-seasoning-90g-front_0208ab05-7d38-4716-90d8-875d0ab45cde.png?v=1792926890"},{"product_id":"street-bbq-tuscan-alle-brace-rub","title":"STREET BBQ: Tuscan Alle Brace Rub – 170g","description":"\u003ch2\u003eAn Incredible Roasting or Grilling rub with typical Mediterranean notes of Salt, Paprika, Pepper and Rosemary.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUsage Guide:\u003c\/strong\u003e Sprinkle liberally over meat before cooking, for a better result massage into the meat to rehydrate the spices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCan also be used as a seasoning after cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect For:\u003c\/strong\u003e Chicken, Spatchcock, Rib Eye Steak, Lamb, Pork or even roasting vegetables. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/145_focused-trimming-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;\"\u003eSalt, paprika, pepper and rosemary — a Mediterranean roast in one shaker. Spatchcock a chook, massage this in, and roast until the thigh hits 75°C, basting with \u003ca href=\"\/en-nz\/products\/garlic-n-herb-sauce-marinade-355ml\"\u003eCroix Valley Garlic 'n Herb Sauce \u0026amp; Marinade\u003c\/a\u003e along the way. Finish with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic Sea Salt Flakes\u003c\/a\u003e. It works on lamb, rib eye and roast veg too. Pass the bread.\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: Tuscan Lamb Cutlets and Roast Veg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunshine on a plate, Tuesday or not.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets; 3 tbsp Tuscan Alle Brace Rub; 1 red capsicum, 2 zucchini and 1 red onion, chopped; 2 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the veg with half the oil and a tablespoon of the rub and roast at 200°C for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eRub the cutlets with the remaining oil and rub and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 2–3 minutes a side, rest 3 minutes and serve on the roast veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cutlets are small and lean, so a hot, fast grill keeps them blushing pink.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"STREET BBQ","offers":[{"title":"Default Title","offer_id":40550645956650,"sku":"13009","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TuscanProduct.jpg?v=1687234538"},{"product_id":"boomas-bbq-boomtang-bbq-sauce","title":"BOOMAS BBQ: Boomtang 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\u003eHeat:\u003c\/strong\u003e Mild — a gentle peppery warmth, family-friendly (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chilli; made with Worcestershire sauce (may contain fish\/anchovy \u0026amp; gluten) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pork, snags, chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder every backyard needs\u003c\/h2\u003e\u003cp\u003eBooma's very first sauce, and the one that started the whole racket. Boomtang is a sweet, tangy BBQ sauce built to please the entire street party — no one sends it back, everyone reaches for seconds. It's the bottle you keep front-and-centre on the table and quietly refill twice a barbie.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and glossy up front with ripe tomato, then a bright vinegar tang cuts through the middle so it never turns cloying. The finish carries a soft peppery lift — black pepper and a hint of Szechuan — that keeps things interesting without any real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush over ribs or chicken in the last 15 minutes as a sticky glaze\u003c\/li\u003e\n\u003cli\u003eServe alongside brisket or pulled pork as a table sauce\u003c\/li\u003e\n\u003cli\u003eSlather on snags and burgers straight from the grill\u003c\/li\u003e\n\u003cli\u003eUse as a base for a quick marinade with a splash of oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA rich, deep-red pour with a smooth, medium body — clingy enough to coat and brush, loose enough to drizzle.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, vinegar, water, tomato, Worcestershire sauce, onion, apple concentrate, salt, chilli, acidity regulator (citric), cayenne pepper, garlic powder, pepper, Szechuan pepper, cloves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chilli. Made with Worcestershire sauce, which may contain fish (anchovy) and gluten (barley malt) — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/654_thumbs-up-pork-slider-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that brisket before in my life. Boomtang's the sweet-tangy all-rounder every table needs — brush it on in the last 15 minutes so the sugars don't scorch. Lay the groundwork with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and cut the sweetness with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli\u003c\/a\u003e. Sweet, tangy, gone by Sunday.\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 Boomtang Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky fingers, happy kids, quiet table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg chicken drumsticks; 1 tbsp oil; Salt and pepper; ½ cup Boomtang BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the drumsticks in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 40 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eBrush with Boomtang and cook another 15 minutes, brushing twice more, until sticky and 75°C at the bone.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing in the last 15 minutes gives you glaze without scorched sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Boomtang hot?\u003c\/strong\u003e No — it's sweet-forward with just a gentle peppery warmth. If you want real heat, reach for its hotter cousin Boomenero.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use Boomtang as a marinade?\u003c\/strong\u003e Yes — loosen it with a splash of oil and marinade chicken or pork, then glaze again in the last 15 minutes on the grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is the bottle?\u003c\/strong\u003e 250ml glass bottle. Always check the physical label for the full ingredient and allergen statement.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Boomtang hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's sweet-forward with just a gentle peppery warmth. For real heat, reach for Boomenero.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Boomtang as a marinade?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — loosen with a splash of oil, marinade chicken or pork, then glaze again in the last 15 minutes.\"}},{\"@type\":\"Question\",\"name\":\"What size is the bottle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"250ml glass bottle. Always check the physical label for the full ingredient and allergen statement.\"}}]}\n\u003c\/script\u003e","brand":"BOOMAS BBQ","offers":[{"title":"Default Title","offer_id":40576628064298,"sku":"BOOMBT","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boomas-bbq-boomtang-bbq-sauce-250ml-front.png?v=1792875233"},{"product_id":"tracklements-fresh-mint-jelly","title":"TRACKLEMENTS: Fresh Mint Jelly - 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast lamb, lamb chops and cutlets, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe roast lamb classic, done right\u003c\/h2\u003e\n\u003cp\u003eFor the Sunday-roast traditionalist who knows lamb deserves the proper treatment. This fresh \u003cstrong\u003emint jelly\u003c\/strong\u003e is the glistening green classic done right.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e clean, fresh mint.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e mellow sweetness from raw cane sugar.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a crisp cider-vinegar tang that cuts through rich meat.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe classic partner to roast lamb\u003c\/li\u003e\n\u003cli\u003eGlazing lamb chops and cutlets\u003c\/li\u003e\n\u003cli\u003eAlongside roast vegetables and new potatoes\u003c\/li\u003e\n\u003cli\u003eStirred into pan juices for a quick sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA clear, glistening jade-green jelly with a firm, clean set that holds a neat spoonful and melts into warm meat. Presented in the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw Cane Sugar, Water, Cider Vinegar, Mint (2%), Lemon Juice, Gelling Agent: Citrus Pectin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/025_rack-of-lamb-proud.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 for a lamb roast: rub the leg with \u003ca href=\"\/en-nz\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eButchers Axe Hunter Lamb and Game Rub\u003c\/a\u003e the night before, roast it to 57°C for pink, then rest it 20 minutes under loose foil. Glaze the last ten minutes with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e, and the Mint Jelly goes on the table where it belongs.\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: Minted Pea Smash\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe Sunday roast side, done in five.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups frozen peas; 20g butter; 1 tbsp Fresh Mint Jelly; Salt and pepper.\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 peas for 3 minutes and drain.\u003c\/li\u003e\n\u003cli\u003eAdd the butter and mint jelly and roughly crush with a fork. Season.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Fresh Mint Jelly?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Fresh Mint Jelly on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on roast lamb, lamb chops and cutlets, roast veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Fresh Mint Jelly?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Fresh Mint Jelly made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 250g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Fresh Mint Jelly?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No heat.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Fresh Mint Jelly on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on roast lamb, lamb chops and cutlets, roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Fresh Mint Jelly?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Fresh Mint Jelly made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 250g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600048926762,"sku":"702745","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Fresh-Mint-Jelly-2.png?v=1782680184"},{"product_id":"tracklements-traditional-mint-sauce","title":"TRACKLEMENTS: Traditional Mint Sauce - 140g","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\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 140g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast lamb, lamb chops, peas and new potatoes\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eFresh, sharp and made to drizzle\u003c\/h2\u003e\n\u003cp\u003eFor the roast-lamb traditionalist who wants the real, tangy thing, not a sugary imitation. This traditional \u003cstrong\u003emint sauce\u003c\/strong\u003e is fresh, sharp and made to drizzle.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e bright, fresh chopped mint.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e a clean cider-vinegar tang.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a gentle sweetness and lemony lift that balances the bite.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzled over roast lamb and lamb chops\u003c\/li\u003e\n\u003cli\u003eStirred into Greek yoghurt for a quick dip\u003c\/li\u003e\n\u003cli\u003eSpooned over garden peas and new potatoes\u003c\/li\u003e\n\u003cli\u003eA fresh hit in dressings and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, pourable sauce full of finely chopped mint suspended in a tangy syrup. Pours and drizzles easily. Presented in the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mint (29%), Raw Cane Sugar, Cider Vinegar, Sea Salt, Concentrated Lemon Juice, Gelling Agent: Citrus Pectin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/536_presenting-lamb-mint.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;\"\u003eLamb chops, hot coals and mint sauce — the holy trinity of an Aussie backyard. Season the chops with \u003ca href=\"\/en-nz\/products\/sins-q-grass-lamb-rub\"\u003eSins Q Grass Lamb Rub\u003c\/a\u003e, grill them two to three minutes a side so the fat crisps, rest a minute, then drizzle Mint Sauce straight over. A little \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e on the side for the kids. Season first, ask questions never.\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 Mint Tzatziki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe kofta and souvlaki sidekick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup Greek yoghurt; 1 tbsp Traditional Mint Sauce; ½ cucumber, grated and squeezed dry; 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\u003eStir everything together.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and serve with grilled lamb, kofta or souvlaki.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Traditional Mint Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Traditional Mint Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on roast lamb, lamb chops, peas and new potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Traditional Mint Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Traditional Mint Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 140g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Traditional Mint Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No heat.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Traditional Mint Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on roast lamb, lamb chops, peas and new potatoes.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Traditional Mint Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Traditional Mint Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 140g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600049221674,"sku":"704832","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/traditional-mint-sauce-1.png?v=1782680187"},{"product_id":"black-market-its-all-greek-to-me","title":"BLACK MARKET SPICE MERCHANTS: Its all Greek to Me - 160g","description":"\u003cp data-mce-fragment=\"1\"\u003eA Greek Gyro Rub Without Garlic?\u003c\/p\u003e\n\u003cp class=\"_04xlpA direction-ltr align-center para-style-body\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003eIt doesn't make sense! Not until you try this baby anyway. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_04xlpA direction-ltr align-center para-style-body\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003eAmazing on the spit, incredible on a roast. Sprinkle me on anything you want to have an authentic Greek flavour. All without the onion and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHits of oregano, rosemary and cumin with a zesty hit of lemon perfectly balanced with just a touch of chilli.\u003c\/p\u003e\n\u003cp class=\"_04xlpA direction-ltr align-center para-style-body\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003eReady to become the next Gyro Hero?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e \u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003ePaprika (sweet), Brown Sugar, Cumin, Smoked Paprika, Salt, Oregano, Rosemary, Thyme, Dried Lemon Zest, Dried Chilli, Chilli Powder, Pepper, Citric Acid\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003eGluten free, vegan and low FODMAP (brand-stated) — always check the physical label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"JsGRdQ\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 160g Shaker\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/043_hotdog-bite-cheeky.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;\"\u003eGyro night, minus the onion and garlic, and it still tastes like the best souvlaki joint on the strip. Oregano, rosemary and cumin with a zesty lemon hit and a touch of chilli. Rub a butterflied lamb leg, grill to 60°C for pink, rest, slice thin into pita, then spoon over \u003ca href=\"\/en-nz\/products\/el-chori-tangy-classic-chimichurri-argentinian-green-chimichurri-228g\"\u003eEl Chori Tangy Classic Chimichurri\u003c\/a\u003e or brush the last ten minutes with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e. Gyro Hero status, earned.\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: Gyro Hero Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFalls apart on cue, every time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg lamb shoulder, bone in; 3 tbsp Its all Greek to Me; 2 tbsp olive oil; 1 lemon, halved; Warm pita, tomato and tzatziki 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\u003eRub the lamb with oil and Its all Greek to Me and rest 1 hour.\u003c\/li\u003e\n\u003cli\u003eRoast covered at 160°C with the lemon halves and a splash of water for 4 hours.\u003c\/li\u003e\n\u003cli\u003eUncover, crank to 220°C and roast 15 minutes to crisp the edges.\u003c\/li\u003e\n\u003cli\u003ePull the meat apart and load into warm pita with tomato and tzatziki.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"BLACK MARKET","offers":[{"title":"Default Title","offer_id":40606630969386,"sku":"BMSCGREE","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Greek1.png?v=1698235830"},{"product_id":"john-henrys-texas-brisket-bbq-rub","title":"JOHN HENRYS: Texas Brisket Rub - 326g","description":"\u003cp\u003e\u003cstrong\u003eIntroducing John Henry's award-winning Texas Brisket Rub, renowned for its exceptional savoury flavour, a beloved favourite among barbecue enthusiasts and trusted by cook-off teams.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted with care, this rub is expertly designed to enhance the natural richness of any cut of beef, making it perfect for brisket, tri-tip, and more. Designed to lock in juices while infusing the beef with a mouthwatering taste, it’s perfect and versatile for all cuts of Red Meat.\u003c\/p\u003e\n\u003cp\u003eInfused with traditional East Texas flavours, his brisket rub features a harmonious blend of brown sugar, paprika, and natural smoke, which come together to create a rich and savoury base. The addition of garlic, onion, and a splash of lemon oil adds depth and complexity, elevating the flavour profile to new heights.\u003c\/p\u003e\n\u003cp\u003eNot only does John Henry's Texas Brisket Rub impart delicious taste, but it also helps to seal in the juices and penetrate the meat, ensuring each bite is moist, tender, and bursting with flavour. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, our brisket rub is sure to take your barbecue game to the next level.\u003c\/p\u003e\n\u003cp\u003eExperience the unbeatable taste of John Henry's award-winning brisket rub and discover why it's a must-have for barbecue aficionados everywhere. With its perfect balance of flavours and unmatched versatility, our brisket rub is guaranteed to impress and delight with every mouthwatering bite.\u003c\/p\u003e\n\u003cp\u003eA very delicious Savoury Rub, great for anything!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended for:\u003c\/strong\u003e Beef \/ Brisket \/ Steak \/ All Cuts Red Meat \/ Lamb \/ Game\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, salt, brown sugar, spices, paprika, natural smoke flavour, garlic powder, onion powder, lemon oil, and 1% sodium aluminosilicate added as an anti-caking agent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e326g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/022_mac-and-cheese-kiss.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBrown sugar, paprika, smoke, garlic and a lick of lemon oil: East Texas thinking that suits any big lump of beef. Coat a brisket the night before, smoke it at 120°C to about 95°C and rest it a good hour. Slice, then serve \u003ca href=\"\/en-nz\/products\/the-feedlot-trailblazer-texas-style-bbq-sauce-500ml\"\u003eThe Feedlot Trailblazer Texas Style BBQ Sauce\u003c\/a\u003e on the side with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e over the point. Smuggled straight from the Lone Star State.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Brisket Mac and Cheese\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWhere leftover brisket goes to retire happy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g macaroni; 300g leftover smoked brisket, chopped; 2 cups grated cheddar; 1½ cups milk, 2 tbsp butter and 2 tbsp plain flour; 2 tsp Texas Brisket Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the macaroni 2 minutes short of the packet time and drain.\u003c\/li\u003e\n\u003cli\u003eMelt the butter, stir in the flour for 1 minute, then whisk in the milk until thick. Stir through the cheese and rub.\u003c\/li\u003e\n\u003cli\u003eFold in the pasta and brisket, tip into a cast-iron pan and bake in the smoker or oven at 180°C for 25 minutes until bubbling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JOHN HENRYS","offers":[{"title":"Default Title","offer_id":40810168254506,"sku":"JHTBR","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JohnHenrysTexasBrisketTHERUBHUB.png?v=1764078432"},{"product_id":"smokes-seasoning-asian-spice-bbq-rub","title":"SMOKES SEASONING: Asian Spice BBQ Rub – 230g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet on the way in, a proper chilli kick on the way out (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 230g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, char siu, wings, stir-fries, roast pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eChar siu swagger in a shaker\u003c\/h2\u003e\u003cp\u003eThis is the one that turns a backyard cook into a Chinatown detour. Sweet, savoury and deeply complex, Asian Spice is Smokes' fusion showstopper — think char siu shaking hands with Chinese five-spice, then going back for a second round. Bold, a little cheeky, and unlike anything else on your rub shelf.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's sweet and glossy, all molasses and toasted spice. The middle builds five-spice warmth — anise, clove, that unmistakable char siu hum — before a genuine chilli kick lands on the finish. Layered, moreish and just about impossible to stop licking off your fingers between ribs.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub hard into pork ribs or pork belly, then low-and-slow until sticky and lacquered\u003c\/li\u003e\n\u003cli\u003eToss through a hot wok stir-fry for instant char siu depth\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings before the grill, then hit them again fresh off the heat\u003c\/li\u003e\n\u003cli\u003eCoat a pork scotch or shoulder for roast pork with a serious edge\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA medium grind flecked dark with spice and caramel, free-flowing and quick to cling to oiled meat. Pop the lid and it's pure char siu perfume — sweet, spiced and savoury all at once. Heat sits at a confident Hub Heat 5\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugars (sugar, maltodextrin, molasses, corn syrup), sea salt, monosodium glutamate, garlic powder, dehydrated onion, citric acid, canola oil, soybean, distilled vinegar, silicon dioxide, dehydrated parsley, caramel colour, tamarind extract, natural flavour, ethoxyquin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/609_chefs-kiss-pork-belly-bao.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eI've smuggled a lot of rubs past a lot of borders, but this one I'd hide in my sock. Asian Spice makes pork ribs taste like a hatted restaurant nicked your Weber. Lacquer the ribs, then finish with a smear of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e for stickiness, and keep a jar of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor: Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e on the table for a tangy chilli lift. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Char Siu-Style Pork Belly Strips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChinatown flavour, backyard address.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork belly strips; 2 tbsp Asian Spice; 2 tbsp honey; 1 tbsp soy 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\u003eCoat the pork belly strips in the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke or roast at 135°C for 2½ hours until tender.\u003c\/li\u003e\n\u003cli\u003eMix the honey and soy, brush over the strips and cook another 15 minutes until lacquered.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice and serve over rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The honey glaze grabs onto the rub's spice and goes sticky in the final stretch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChar siu. Sweet and glossy up front from molasses, five-spice warmth through the middle from anise and clove, then a genuine chilli kick to finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA confident Hub Heat 5\/11. Sweet on the way in, properly spicy on the way out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork ribs and pork belly, cooked low and slow until sticky and lacquered. It is also excellent tossed through a hot wok stir-fry or on chicken wings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a marinade?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is a dry rub, but rubbed hard into pork and left overnight it behaves like a dry marinade and gives you that char siu depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes. It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does it taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Char siu. Sweet and glossy up front from molasses, five-spice warmth through the middle from anise and clove, then a genuine chilli kick to finish.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A confident Hub Heat 5\/11. Sweet on the way in, properly spicy on the way out.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork ribs and pork belly, cooked low and slow until sticky and lacquered. It is also excellent tossed through a hot wok stir-fry or on chicken wings.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it as a marinade?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a dry rub, but rubbed hard into pork and left overnight it behaves like a dry marinade and gives you that char siu depth.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. It also contains soy and may carry traces of gluten (wheat) and peanut.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"230g","offer_id":43684949262378,"sku":"SMOSAS","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-asian-spice-bbq-rub-230g-front_0070dcda-04ab-4f5e-b96c-30771f03f9e1.png?v=1783459299"},{"product_id":"stef-the-maori-deep-bush-savoury-with-horopito-seasoning-rub","title":"STEF THE MAORI: Deep Bush Savoury with Horopito Rub - 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a creeping horopito warmth that whispers \"I'm wild\" (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia from at least 48% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison, game meats, veggies and roast potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGo bush with your flavour\u003c\/h2\u003e\u003cp\u003eDeep Bush completes Stef the Maori's holy trinity, and it's the wild one. Built around horopito — the native pepper tree of Aotearoa — it brings a taste of untamed New Zealand bush to your plate. Earthy, savoury and just adventurous enough to make game and lamb sit up and take notice. For the cook who likes a little wilderness on the fork.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and herbaceous — garlic, onion and parsley over a salt base. The middle warms with paprika and red bell pepper, then the horopito does its thing: a slow, creeping peppery heat that builds rather than bites. Chilli flakes add a distant crackle. Earthy, gently wild, properly moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub lamb backstrap or cutlets before a hard sear, then rest\u003c\/li\u003e\n\u003cli\u003eSeason venison or wild game to tame it and lift the earthy notes\u003c\/li\u003e\n\u003cli\u003eToss roast potatoes or root veg in oil and a generous shake\u003c\/li\u003e\n\u003cli\u003eDust over a slow-cooked lamb shoulder for the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eAn earthy, herb-flecked blend — flecks of red bell pepper and parsley through a warm paprika base, with the darker horopito visible in the mix. Rustic and coarse.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (Garlic, Onion, Chilli Flakes, Paprika), Red Bell Pepper, Horopito, Parsley, Rice Flour\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/694_sniff-herb-lamb-leg.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eNative horopito on a lamb shoulder is the kind of contraband that makes a smuggler go quiet. Build the plate: baste with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e for a dark, savoury lacquer, then spoon on \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e to cut the richness. Tip: rest game meat a full 10 minutes so the juices settle before you carve. The full bush stash sits in the \u003ca href=\"\/en-nz\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Horopito Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA little wilderness on the bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 1½ tbsp Deep Bush; 1 tbsp olive oil; 1 lemon, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the cutlets and season both sides with Deep Bush. Leave 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 2–3 minutes a side until they reach 57°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Horopito's slow peppery warmth builds as the cutlets rest, so it doesn't fight the lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is horopito?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eHoropito is a native New Zealand pepper tree — it gives Deep Bush its distinctive, slow-building peppery warmth that can't be replicated with anything grown outside Aotearoa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes Deep Bush contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eNo — Deep Bush is the only one of the four Stef the Maori seasonings without MSG (Flavour Enhancer 621). Rub One Out, Pork Hunt and Aquadesiac all contain it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it vegan-friendly?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes, Deep Bush is vegan-friendly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eLamb, venison and other game meats are the sweet spot, but it lifts roast potatoes and root veg just as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMild, Hub Heat 3\/11 — a creeping warmth rather than a hit of heat.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is horopito?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Horopito is a native New Zealand pepper tree — it gives Deep Bush its distinctive, slow-building peppery warmth that can't be replicated with anything grown outside Aotearoa.\"}}, {\"@type\": \"Question\", \"name\": \"Does Deep Bush contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — Deep Bush is the only one of the four Stef the Maori seasonings without MSG (Flavour Enhancer 621). Rub One Out, Pork Hunt and Aquadesiac all contain it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan-friendly?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, Deep Bush is vegan-friendly.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb, venison and other game meats are the sweet spot, but it lifts roast potatoes and root veg just as well.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, Hub Heat 3\/11 — a creeping warmth rather than a hit of heat.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685458986,"sku":"STEFBUSH","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-deep-bush-front-v2_f16ce559-4ef4-4dee-9ec5-dd992143e211.png?v=1786054822"},{"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":"middle-kingdom-lamb-lord-lamb-all-purpose-seasoning-135g","title":"MIDDLE KINGDOM: Lamb Lord – 135g","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 — punchy herbs and spice, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 135g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; gluten friendly — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb chops, lamb shoulder, roast lamb, lamb ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe rub that was born for lamb\u003c\/h2\u003e\n\u003cp\u003eLamb Lord is a punchy, herb-forward blend built to stand up to the big, rich flavour of lamb. From the award-winning Firehouse Barbecue competition team, it's bold in the jar and beautifully balanced on the fire — equally at home on a quick feed of chops or a long, slow shoulder.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury herbs and warm spice lead, punchy and concentrated straight from the shaker, with a touch of sugar to round it out. Over heat that intensity mellows and blooms, settling into a fragrant, savoury coat that flatters lamb without overpowering it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason lamb chops or cutlets generously and grill hot and fast for a herby, savoury crust.\u003c\/li\u003e\n\u003cli\u003eRub it hard into a lamb shoulder and cook low and slow until it pulls apart.\u003c\/li\u003e\n\u003cli\u003eDust a lamb roast or rack before it goes in — it holds up through a longer cook.\u003c\/li\u003e\n\u003cli\u003eRogue move: it's punchy enough to lift grilled haloumi, eggplant or a tray of roast veg.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA medium grind flecked green and brown with herbs and spice. Straight from the jar it smells intense — that's by design; it's built to settle and balance once it meets heat and fat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG. Made on the same equipment as products that contain soy, sesame, gluten, peanuts and tree nuts — 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-side-eye.png?v=1782795129\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;\"\u003eAye, give this one the side-eye if you like — straight from the jar it's punchy enough to make you blink. Trust the fire, though: it settles into something worthy of the best lamb you'll cook. Glaze chops with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBooma's Boomtang BBQ Sauce\u003c\/a\u003e, then add a bright hit of \u003ca href=\"\/en-nz\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon Hot Sauce\u003c\/a\u003e at the end. Season early and let the lamb rest before you serve.\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: Pull-Apart Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSix hours of patience, one fork of glory.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Lamb Lord; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the lamb with oil and season heavily with Lamb Lord.\u003c\/li\u003e\n\u003cli\u003eSmoke or roast at 140°C for 3 hours until a deep crust forms.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock, cover tightly with foil and cook another 2–3 hours until it reaches about 93°C and pulls apart.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then shred and toss through 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 Covering with stock halfway keeps the shoulder moist through the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does it taste so strong from the jar?\u003c\/strong\u003e\u003cbr\u003eThat punch is intentional — Lamb Lord is concentrated to stand up to rich lamb, and it mellows and balances once it hits heat and fat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for lamb?\u003c\/strong\u003e\u003cbr\u003eLamb is where it shines, but the punchy, herby profile also works on beef, chicken, pork and hearty grilled veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eNo added MSG — the blend is simply spices, salt and sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten ingredient in the blend, but it's made on shared equipment, so we list it as gluten friendly — always check 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\":\"Why does it taste so strong from the jar?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That punch is intentional. Lamb Lord is concentrated to stand up to rich lamb, and it mellows and balances once it hits heat and fat.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for lamb?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lamb is where it shines, but the punchy, herby profile also works on beef, chicken, pork and hearty grilled veg.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No added MSG. The blend is simply spices, salt and sugar.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is no gluten ingredient in the blend, but it is made on shared equipment, so we list it as gluten friendly. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"MIDDLE KINGDOM","offers":[{"title":"Default Title","offer_id":44513960493098,"sku":"MK-LAMBLORD-135","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/middle-kingdom-lamb-lord-lamb-seasoning-135g-front.png?v=1783858625"},{"product_id":"taipan-bbq-bollywood-butter-chicken-spiced-chicken-bbq-rub-175g","title":"TAIPAN BBQ: Bollywood Butter Chicken – 175g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm, aromatic spice with a gentle chilli hum\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 175g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan \u0026amp; vegetarian; all natural, none of the nasties — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, lamb, paneer and roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eButter chicken depth, no butter required\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Bollywood Butter Chicken packs the warm, aromatic spice of a slow-simmered curry into a shake-on rub. All-natural, made in Australia with none of the nasties — all the comfort of butter chicken, none of the effort.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet tomato and onion lead, then a proper curry-cabinet middle of cumin, coriander, ginger and cardamom, warmed with cinnamon and clove. A mellow chilli hum sits underneath — aromatic and comforting rather than hot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFold a few good spoonfuls through natural yoghurt, coat chicken thighs and rest an hour for a tandoori-style marinade, then grill hot for charred edges.\u003c\/li\u003e\n\u003cli\u003eDust over lamb cutlets or a butterflied leg before the grill.\u003c\/li\u003e\n\u003cli\u003eToss cauliflower, pumpkin or paneer in oil and this rub, then roast until caramelised.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a tin of tomatoes and cream for a fast, cheat's curry sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, deep-ochre blend flecked with dark spice — it smells like a curry house the moment the lid's off. Dissolves smoothly into yoghurt or oil for a marinade.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, onion, tomato, sugar, garlic, paprika, cumin seed, coriander, ginger, chilli powder, pepper, cinnamon, cardamom seed, fennel, caraway seed, cloves, bay leaf, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and vegetarian; all natural — no preservatives, no artificial colours or flavours, no anti-caking agents. Ingredients match the maker's published list (Flavour \u0026amp; Spice, Mudgeeraba QLD). No allergen or may-contain statement is published — 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\/835_savour-butter-chicken-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: treat this like tandoori and let it ride. Fold it through yoghurt, coat your chicken thighs and rest an hour before you grill them hot for the charred edges. Cook alongside \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e and finish with a splash of \u003ca href=\"\/en-nz\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon\u003c\/a\u003e. No receipts — just a very good curry night.\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: Tandoori-Style Thigh Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCurry-house flavour, backyard getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs, cut into chunks; 1 cup natural yoghurt; 3 tbsp Bollywood Butter Chicken; 1 lemon, juiced; Metal or soaked bamboo skewers.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the rub and lemon juice through the yoghurt, then coat the chicken and rest it in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers, shaking off the excess marinade.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 10–12 minutes, turning every few minutes, until charred at the edges and 75°C inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The yoghurt clings to the spice and catches on the grill for those charred tandoori edges.\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\u003cbr\u003eNo — it's mild. You get warm, aromatic curry spice with only a gentle chilli hum, so the whole table can enjoy it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a marinade?\u003c\/strong\u003e\u003cbr\u003eAbsolutely. Mix a few spoonfuls into natural yoghurt (or oil), coat your chicken or lamb, and rest for an hour or more before cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten source in the listed ingredients, but always check the physical label for allergen and \"may contain\" information.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No, it's mild. You get warm, aromatic curry spice with only a gentle chilli hum, so the whole table can enjoy it.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it as a marinade?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Mix a few spoonfuls into natural yoghurt or oil, coat your chicken or lamb, and rest for an hour or more before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There's no gluten source in the listed ingredients, but always check the physical label for allergen and may-contain information.\"}}]}\u003c\/script\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513963835434,"sku":"TPN-BOLLYWOOD-175","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-bollywood-butter-chicken-rub-175g-front.png?v=1787022941"},{"product_id":"taipan-bbq-mediterranean-magic-chicken-fish-rub-150g","title":"TAIPAN BBQ: Mediterranean Magic – 150g","description":"\u003ch2\u003eA taste of the Med\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Mediterranean Magic is a bright, herby rub for chicken, fish and veg. All-natural, made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e fragrant rosemary and thyme, zesty lemon peel, sweet fennel and coriander, with a whisper of chilli. Fresh, aromatic and summery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e roast and grilled chicken, fish, lamb, haloumi and roast vegetables.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, rosemary, black pepper, lemon peel, chilli flakes, coriander seed, fennel seed, thyme.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 150g. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/067_meatball-fork-playful.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;\"\u003eRosemary, thyme, lemon peel and a sneaky bit of fennel — this jar tastes like a long lunch on a Greek island. Rub it over chicken thighs or haloumi, grill hot, and serve with a dollop of yoghurt swirled with \u003ca href=\"\/en-nz\/products\/flavour-spice-moroccan-harissa-paste\"\u003eFlavour \u0026amp; Spice Moroccan Harissa Paste\u003c\/a\u003e. Spoon \u003ca href=\"\/en-nz\/products\/el-chori-tangy-classic-chimichurri-argentinian-green-chimichurri-228g\"\u003eEl Chori Tangy Classic Chimichurri\u003c\/a\u003e over the lot for a green, garlicky finish. Summer, smuggled into a shaker.\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: Mediterranean Lamb Meatballs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLittle flavour bombs with a Mediterranean passport.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g lamb mince; 1 egg; ½ cup breadcrumbs; 1½ tbsp Mediterranean Magic; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, egg, breadcrumbs and rub with your hands until just combined.\u003c\/li\u003e\n\u003cli\u003eRoll into about 20 walnut-sized balls and brush with oil.\u003c\/li\u003e\n\u003cli\u003eGrill or pan-fry over medium heat for 10–12 minutes, turning often, until browned and 71°C in the centre.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugar and herbs in the rub caramelise on the outside while the meatball stays juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513964032042,"sku":"TPN-MEDMAGIC-150","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-mediterranean-magic-rub-150g-front.png?v=1787022942"},{"product_id":"taipan-bbq-mongolian-mint-lamb-bbq-rub-125g","title":"TAIPAN BBQ: Mongolian Mint – 125g","description":"\u003ch2\u003eLamb's perfect partner\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Mongolian Mint is a herby, all-natural lamb rub combining rosemary, mint and garlic. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e fresh mint and rosemary, savoury garlic and onion, warm allspice and cloves. Classic lamb-and-mint, in a rub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e lamb roasts, cutlets, racks and koftas — also lovely on roast vegetables.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, pepper, mint, garlic, onion, paprika, allspice, cloves, oregano, parsley, rosemary, thyme.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 125g. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/184_delight-gravy-roast.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;\"\u003eLamb and mint have been mates forever, and this jar puts the whole friendship in one shake — rosemary, garlic, warm allspice and a cool mint lift. Rub a leg the night before, roast it slow, and brush on \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e in the last 15 minutes. Serve with \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e for the full Sunday roast 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: Herb-Crusted Roast Leg of Lamb\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast, minus the rulebook.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in leg of lamb; 3 tbsp Mongolian Mint; 2 tbsp olive oil; 4 garlic cloves, 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\u003eCut small slits all over the lamb and push in the garlic slices.\u003c\/li\u003e\n\u003cli\u003eRub with oil, then press the Mongolian Mint all over. Rest in the fridge overnight if you can.\u003c\/li\u003e\n\u003cli\u003eRoast at 180°C for about 1½ hours until 57°C in the thickest part for medium.\u003c\/li\u003e\n\u003cli\u003eRest under loose foil for 15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Resting lets the juices settle so they stay in the meat, not on the board.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513964097578,"sku":"TPN-MONGOLIAN-125","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-mongolian-mint-rub-125g-front.png?v=1787022943"},{"product_id":"bbq-mafia-on-the-lamb-bbq-rub-235g","title":"BBQ MAFIA: On the Lamb BBQ Rub - 235g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — bright, citrusy and herby with gentle smoke\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 235g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb chops, roast lamb, lamb shoulder, backstrap\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that takes lamb on the run\u003c\/h2\u003e\u003cp\u003eAussie lamb deserves its own weapon, and this is it. On the Lamb from BBQ Mafia loads classic roast-lamb flavours with bright citrus, herbs and a whisper of smoke — built to cut through the richness of a fatty chop and make a Sunday shoulder sing.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFresh and citrusy up front, herbaceous and savoury through the middle, finishing with a soft smoky warmth. It lifts lamb rather than burying it — zesty, green and moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub it hard into lamb chops or cutlets and grill hot and fast for a herby, citrus-edged crust.\u003c\/li\u003e\n\u003cli\u003eCoat a lamb shoulder the night before and roast low and slow until it pulls apart.\u003c\/li\u003e\n\u003cli\u003eSeason a backstrap, sear it, and rest it so the citrus and herbs settle in.\u003c\/li\u003e\n\u003cli\u003eScatter over lamb skewers with a squeeze of lemon before they hit the coals.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roast potatoes cooked in the lamb fat.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA green-flecked, medium blend with visible herbs, dry and free-flowing, that clings evenly to an oiled chop without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, sugar, spices, dehydrated vegetables, herbs, flavours (yeast extract), lemon myrtle, anti-caking agent (170), thickener (461). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Label precaution: made on the same equipment as products containing gluten, milk, tree nuts, sesame, peanuts, soy and sulphites. The brand publishes no gluten-free or other dietary claims — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/544_pointing-lamb-cutlets.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eLamb’s a rich cargo, so you want brightness to balance it. Rub it in the night before and let the citrus do its work low and slow. Glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e late in the cook, then serve with a proper spoonful of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-mint-jelly\"\u003eTracklements Fresh Mint Jelly\u003c\/a\u003e — the classic lamb finish, done right.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Citrus-Herb Cutlets and Lamb-Fat Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe chops get the glory. The potatoes get the fan club.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 2 tbsp On the Lamb BBQ Rub; 1 tbsp olive oil; 600g baby potatoes, halved; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the cutlets, rub them hard with On the Lamb and leave them 20 minutes on the bench.\u003c\/li\u003e\n\u003cli\u003eParboil the potatoes for 10 minutes, drain, then roast at 200°C for 30 minutes with a dusting of the rub.\u003c\/li\u003e\n\u003cli\u003eGrill the cutlets over high heat for 2–3 minutes a side, tipping any rendered fat over the spuds.\u003c\/li\u003e\n\u003cli\u003eRest the cutlets 5 minutes and finish everything with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs On the Lamb just for lamb?\u003c\/strong\u003e It’s built for lamb first — chops, roasts, shoulder and backstrap — but the citrus-herb profile is great on chicken too.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s bright, herby and lightly smoky, made to lift lamb rather than burn it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 235g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590733866,"sku":"LAMB235","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-on-the-lamb-bbq-rub-235g-front-clean.png?v=1785163460"},{"product_id":"emus-rub-lamb-rub-110g","title":"EMUS RUB: Lamb Rub - 110g","description":"\u003ch2\u003eA competition favourite with a Greek soul\u003c\/h2\u003e\u003cp\u003eTested alongside their Greek mates, this one is built for lamb and it shows. Emu's Rub Lamb is a competition favourite you'll never want to cook lamb without.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e bursting with flavour, with a touch of lemon and a hint of chilli.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e lamb, every cut, from chops to a slow-roast shoulder.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to use:\u003c\/strong\u003e rub generously over the lamb before roasting, grilling or barbecuing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Rub Hub curates this one for anyone who takes their lamb seriously.\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\/210_proud-tri-tip-board.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 rub with a Greek soul: lemon, a hint of chilli, and every bit of it built for lamb. Rub cutlets or a slow-roast shoulder, then serve with \u003ca href=\"\/en-nz\/products\/el-chori-tangy-classic-chimichurri-argentinian-green-chimichurri-228g\"\u003eEl Chori Tangy Classic Chimichurri\u003c\/a\u003e spooned over and warm flatbreads swiped with \u003ca href=\"\/en-nz\/products\/flavour-spice-moroccan-harissa-paste\"\u003eFlavour \u0026amp; Spice Moroccan Harissa Paste\u003c\/a\u003e. A Mediterranean getaway, and nobody stamps your passport.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lemon-Chilli Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLollipops for grown-ups.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets; 2 tbsp Emu's Rub Lamb; 2 tbsp olive oil; 1 lemon; Warm flatbreads.\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 cutlets in oil and the rub and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 2–3 minutes a side for pink in the middle.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes, squeeze over the lemon and pile onto flatbreads.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cutlets cook fast, so a hot grill gives you a crust before they go grey.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"EMUS RUB","offers":[{"title":"Default Title","offer_id":44517427052586,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/2D662FF8-9E2D-4ECC-8EBE-C6F87EA68127.jpg?v=1782784131"},{"product_id":"jack-daniels-whiskey-barrel-smoking-chips-charred-oak-wood-chips-600g","title":"JACK DANIEL'S - Whiskey Barrel Smoking Chips | Charred Oak Wood Chips | 600g","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\u003eType:\u003c\/strong\u003e Charred white oak smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180 cu in bag, approx. 600g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e 100% Jack Daniel's® oak aging whiskey barrels, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Smoky, subtly sweet whiskey\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, lamb\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eReal whiskey barrels, real whiskey flavour\u003c\/h2\u003e\u003cp\u003eThese chips are made from the charred white oak barrels used to age Jack Daniel's Tennessee Whiskey®. During aging, the whiskey is drawn in and out of the wood — and a portion of it stays there after the barrels are emptied. Then those barrels become your smoke.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA distinct, smoky and subtly sweet whiskey character that oak alone can't give you. Genuine Lynchburg terroir for your backyard.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBeef, chicken and lamb — the brand's picks\u003c\/li\u003e\n\u003cli\u003eGas grills, electric smokers, griddles, kettle and ceramic grills all qualify\u003c\/li\u003e\n\u003cli\u003eScatter a handful over coals, or load a smoker box on gas\u003c\/li\u003e\n\u003cli\u003ePair with any of the Jack Daniel's rubs for the full Tennessee treatment\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky charred-oak chips, 180 cubic inches (approx. 600g — varies with moisture, as real barrel wood does). Dark, whiskey-soaked and ready to smoulder.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% Jack Daniel's® oak aging whiskey barrels. Natural product — always check the physical packaging for details.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/705_sniff-oak-wood-chips.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThat aroma — actual whiskey barrels, still holding a nip of the good stuff in the grain. Smoking a chook over the very oak that aged Tennessee whiskey is the closest thing to legal contraband I've ever handled. Season it with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys BBQ Chicken Rub\u003c\/a\u003e and the Lynchburg heist is done. \u003ca href=\"\/en-nz\/collections\/jack-daniels\"\u003eFull consignment here\u003c\/a\u003e. Finish with a brush of \u003ca href=\"\/en-nz\/products\/blues-hog-whiskey-blues-bbq-sauce\"\u003eBlues Hog Whiskey Blues BBQ Sauce\u003c\/a\u003e for more oak-and-whiskey swagger.\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: Whiskey Oak Lamb Rumps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBarrel smoke, Lynchburg style, Aussie lamb.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 handfuls Whiskey Barrel Smoking Chips; 4 lamb rumps, about 250g each; 2 tbsp your favourite lamb rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet the kettle up for two-zone cooking and scatter the chips over the hot coals.\u003c\/li\u003e\n\u003cli\u003eRub the lamb and cook on the cool side, lid on, for about 25 minutes until it reaches 55°C.\u003c\/li\u003e\n\u003cli\u003eSear over the coals for 1 minute a side and rest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JACK DANIEL'S","offers":[{"title":"Default Title","offer_id":44525445480490,"sku":"1749","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/1749-Jack-Daniels-Chips.jpg?v=1782956077"},{"product_id":"butchers-axe-lamb-injection-500g","title":"BUTCHERS AXE: Lamb Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, herby flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim made; may contain soy, gluten, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, leg \u0026amp; wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFlavour from the inside out\u003c\/h2\u003e\u003cp\u003eLamb Injection is the competition-tested way the Butchers Axe crew get savoury, herby flavour and serious moisture all the way to the middle of a big cut. Dissolve it, inject it, and let it work while the rub handles the outside. It's how the comp cooks keep a lamb shoulder juicy through a long, slow ride.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and herb-driven — yeast extract and vegetable powders build a deep, roasted umami base, lifted by herbs and spice. It reads like a concentrated lamb stock with a herby edge, seasoning the meat from within rather than sitting on the surface.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of lamb the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours so it distributes.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke or roast low and slow.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Flavours (natural flavouring complexes, vegetable protein extract, maltodextrin, colour 150d, flavour, vegetable oil), Mineral Salts 451, 341, Salt, Sugar, Yeast Extract, Vegetable Powders, Food Acid 262, Herbs and Spices, Spice Extract, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/233_proud-slicing-lamb-rump.png?v=1783006830\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery serious lamb shoulder needs flavour working from the inside as well as out. Inject it the night before so the moisture settles deep, then let the rub build the crust while it smokes low and slow. Season the outside with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys Lamb Rub\u003c\/a\u003e and finish the plate with a mop of \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e. Juicy right through the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Smoked Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour smuggled right into the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in lamb leg; 2 tbsp Lamb Injection powder; 150ml chicken stock or water; 2 tbsp your favourite lamb rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the injection powder in the warm stock and let it cool.\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain all over the leg, then rest it in the fridge for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 63°C for pink slices, about 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Half the label ratio suits a leg about half the size of a full comp cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury, herby flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, herby flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526759346218,"sku":"BA-LAMB-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-lambinj-front-t.png?v=1783310255"},{"product_id":"four-saucemen-the-black-truffle-rub-100g","title":"FOUR SAUCEMEN: The Black Truffle Rub - 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure earthy luxury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, lamb, seafood, fries, soups and cheese\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA little jar of decadence\u003c\/h2\u003e\u003cp\u003eSome jars are for everyday; this one's for showing off. The Black Truffle Rub brings deep, earthy truffle to your own kitchen — a pinch turns a midweek steak, a bowl of chips or a wedge of cheese into something that tastes like it came with a white tablecloth.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, earthy and savoury, with the unmistakable mushroomy depth of black truffle over a clean salt-and-pepper base. No heat — just pure, luxurious umami that lingers.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust it over a resting steak or lamb so the aroma blooms in the heat.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips straight from the fryer.\u003c\/li\u003e\n\u003cli\u003eStir a pinch into soups, risottos and mash.\u003c\/li\u003e\n\u003cli\u003eSprinkle over seafood or melted cheese for an instant upgrade.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA fine, dark-flecked blend with a heady truffle aroma; a little goes a very long way.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, dehydrated vegetables (garlic, onion), sugar, spices, activated charcoal (carbon black), vegetable oil, natural truffle flavour. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/869_savouring-truffle-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA pinch of the good stuff turns a Tuesday steak into something you'd hide from the guests. Dust it over the resting meat, mop with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e, then a few flakes of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-mushroom\"\u003eFalksalt Wild Mushroom Sea Salt Flakes\u003c\/a\u003e to finish. Restraint is the trick — truffle whispers, it doesn't shout.\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: Truffle Parmesan Hot Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePub chips that think they're at a wedding.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g frozen or homemade chips; 1 tsp The Black Truffle Rub; 2 tbsp finely grated parmesan; 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\u003eCook the chips until crisp and golden, 220°C oven or air fryer per the pack.\u003c\/li\u003e\n\u003cli\u003eTip straight into a big bowl while still steaming hot.\u003c\/li\u003e\n\u003cli\u003eToss with the truffle rub, parmesan and parsley and serve before anyone can say no.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot, oily chips catch the fine rub and bloom the truffle aroma instantly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526840610858,"sku":null,"price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-black-truffle-front.png?v=1783438446"},{"product_id":"four-saucemen-the-lamb-rub-300g","title":"FOUR SAUCEMEN: The Lamb Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a subtle touch of warmth, no real fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Legs of lamb, shoulders, ribs and the slow cooker\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eNorth African warmth, built for lamb\u003c\/h2\u003e\u003cp\u003eLamb loves spice, and this rub leans into it. A North African-inspired blend of warm, earthy spices, The Lamb Rub is made to stand up to rich, fatty lamb — the kind of seasoning that turns a shoulder or a leg into a slow-cooked feast.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eWarm and earthy, with cumin-led spice, a savoury depth and a subtle touch of heat on the finish. Aromatic rather than fiery — built to complement lamb's richness, not bury it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a leg of lamb and roast to blushing pink.\u003c\/li\u003e\n\u003cli\u003eSeason a shoulder heavily and slow-roast until it shreds.\u003c\/li\u003e\n\u003cli\u003eCoat lamb ribs and cook low until the fat renders.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through a slow-cooker braise for depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm, earthy-toned blend flecked with visible spice; a medium grind that clings to fatty cuts through a long cook.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e A North African-inspired spice blend. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Sugar, salt, spices and spice extract, dehydrated garlic, cocoa powder. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/739_sniff-lamb-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one leans North African — warm, earthy, made for lamb that's had time to relax. Rub a shoulder and slow-roast till it shreds, then glaze the last stretch with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e and finish with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic Sea Salt Flakes\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Slow-Roast Spiced Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFall-apart lamb that does all the work while you don't.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 4 tbsp The Lamb Rub; 2 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder with oil and The Lamb Rub, then leave it at room temperature for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting dish with the stock, cover tightly with foil, and roast at 160°C for 4–4½ hours.\u003c\/li\u003e\n\u003cli\u003eUncover and roast another 30 minutes at 200°C to crisp the outside, then shred with two forks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A tight cover keeps the moisture in while the fat and connective tissue break down.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526840938538,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-lamb-rub-front.png?v=1783438472"},{"product_id":"four-saucemen-the-beef-rub-300g","title":"FOUR SAUCEMEN: The Beef Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury, all colour and bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef short ribs, venison and lamb shanks\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLet the beef do the talking\u003c\/h2\u003e\u003cp\u003eSome rubs bury the beef; this one bows to it. Built around garlic, salt and pepper with a hit of beetroot powder for vibrant colour, The Beef Rub lifts a good cut instead of hiding it — an award-winning blend from four mates in Auckland who cook for the taste of the meat, not to mask it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eEarthy and savoury with a peppery backbone. No heat and no smoke-and-mirrors — just deep garlic savouriness, a clean peppery lift and a gentle earthy sweetness from the beetroot that also lends steaks and short ribs a gorgeous deep colour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason a thick steak, rest it uncovered in the fridge, then sear hard for a peppery, deeply coloured crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs and cook low and slow until the bark is dark and the meat gives way.\u003c\/li\u003e\n\u003cli\u003eCoat a brisket the night before and smoke it long for classic bark and beefy depth.\u003c\/li\u003e\n\u003cli\u003eTake it past beef — it's a cracker on venison and lamb shanks too.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA striking deep red-brown blend, courtesy of the beetroot, with a medium-coarse grind that grips big cuts and builds a proper bark.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Vegetables (Garlic, Beetroot), Spice, Vegetable Oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand); made in New Zealand. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/545_jaw-drop-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\u003cp style=\"margin:0;\"\u003eThe Smuggler's orders: rub it on thick, two coats on a brisket, and let the beetroot do the colour work while patience does the rest. Mop it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced ends. No heat, no gimmicks — just a dark, beefy bark worth guarding.\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: Low-and-Slow Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino bones, worth every hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs (about 2kg, 3–4 bones); 4 tbsp The Beef Rub; 1 tbsp olive oil; ½ cup beef stock for spritzing.\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 hard fat from the top, rub with oil and coat thickly with The Beef Rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours, spritzing with stock every hour after the first three, until the meat probes like butter around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 45 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The beetroot in the rub darkens the bark beautifully over a long cook.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526841593898,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-beef-rub-front.png?v=1783438546"},{"product_id":"rum-and-que-the-porter-beer-rub","title":"RUM AND QUE: The Porter Beer Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — rich and savoury, a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e To be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDark beer, dark meat\u003c\/h2\u003e\n\u003cp\u003eThe Porter is Rum and Que's richest beer-inspired rub — built around the deep, roasty character of a porter, with a touch of chocolate folded in. It's made for the big flavours: beef, lamb and game that can carry a darker, more decadent crust.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep and savoury with a roasted, malty edge and a hit of cocoa richness. The chocolate reads as depth rather than sweetness, rounding out red meat and game the way a stout gravy would. Full-bodied and moreish, with only a whisper of warmth.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub thick steaks and sear hard for a dark, cocoa-rich crust.\u003c\/li\u003e\n\u003cli\u003eCoat a beef short rib or brisket for a deep, roasty bark over a long cook.\u003c\/li\u003e\n\u003cli\u003eSeason venison or lamb backstrap where the richness can stand up to the meat.\u003c\/li\u003e\n\u003cli\u003eWork it into a beef cheek or shin before a red-wine braise.\u003c\/li\u003e\n\u003cli\u003eDust over a portobello mushroom for a meaty, malty vego option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, rich-toned rub with a roasty, malty aroma. It coats red meat evenly and builds a deep, near-black crust under a hard sear or a long cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains added chocolate. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/810_cheers-porter-beefrib.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;\"\u003eChocolate on a steak sounds like madness until you taste it — then you're a believer. Sear beef in this, sauce it with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml\"\u003eBBQ Mafia The Fix Bourbon \u0026amp; Cola\u003c\/a\u003e, and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. Let a thick steak come to room temp before searing for an even crust.\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: Porter-Crusted Braised Beef Cheeks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark, rich and falling apart on purpose.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 beef cheeks (about 1.2kg); 3 tbsp The Porter Beer Rub; 1 tbsp oil; 1 brown onion, sliced; 2 cups beef stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cheeks in the rub and sear in oil in a heavy pot for 3 minutes a side until deeply crusted.\u003c\/li\u003e\n\u003cli\u003eAdd the onion and stock, cover and braise in a 150°C oven for 3–3.5 hours until fork-tender.\u003c\/li\u003e\n\u003cli\u003eLift out the cheeks and simmer the liquid for 10 minutes until it thickens into a sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cocoa and malt in the rub melt into the braise and give you a stout-style gravy for free.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639227434,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-the-porter-beer-rub-front-v2.png?v=1788042280"},{"product_id":"hardcore-carnivore-meatymite-all-purpose-rub","title":"HARDCORE CARNIVORE: MeatyMite All-Purpose Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — pure umami (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Manufactured in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (yeast extract) per the stockist-listed ingredients — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb roasts, brisket, beef ribs, eggs, gravy\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMeatyMite: the Aussie-made umami bomb from Hardcore Carnivore\u003c\/h2\u003e\n\u003cp\u003eThe first Hardcore Carnivore rub manufactured right here in Australia — and exclusive to Australia. MeatyMite is a big, bold, savoury seasoning built around deep umami. If you love that iconic dark Aussie spread, this is its barbecue-rub cousin: moreish, salty-savoury and impossible to stop reaching for.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eAll-in on savoury. A rich, malty, umami hit up front, rounded salt through the middle and a long, moreish finish. No heat — just deep, meaty flavour that makes everything taste more of itself.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eRidiculously good on lamb roasts, brisket and beef ribs. Try it on scrambled eggs, stirred through gravy, over chicken tenders and pork shoulders — even a bowl of pho or a seared steak. Use it solo or layer it over another Hardcore Carnivore rub for extra depth.\u003c\/p\u003e\n\u003ch3\u003eIn the shaker\u003c\/h3\u003e\n\u003cp\u003eA savoury, free-running seasoning with a dark, umami-rich character. Works as an all-over base layer or a finishing dust.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (as listed by Australian stockist Smoked BBQ Co):\u003c\/strong\u003e Salt, Yeast Extracts (Gluten), Sugar, Spices, Rice Flour, Flavour Enhancer (621), Colour (150d), Parsley, Anti-caking Agent (551), Rice Bran Oil.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (yeast extract). Please check the physical label.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 280g.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Manufactured in Australia.\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\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\/731_thumbs-up-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;\"\u003eAn Aussie umami hit smuggled straight off the home shelf — I put it on a lamb roast and had to guard the leftovers. Finish that lamb with a lick of \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, or shake it over a steak and stand a little \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e 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: Umami Bomb Roast Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast with a little Aussie swagger.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb leg; 3 tbsp Hardcore Carnivore MeatyMite; 2 tbsp olive oil; 4 garlic cloves, 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\u003eMake small cuts all over the lamb and push in the garlic slivers.\u003c\/li\u003e\n\u003cli\u003eRub with oil and coat evenly with MeatyMite, then rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eRoast or cook indirect at 160°C for 1½–2 hours until the thickest part reads 60°C for a blushing pink.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes under loose foil, then carve and stir the pan juices into your gravy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The deep savoury rub seasons the outside while the gentle heat keeps the middle juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":44529641029674,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-meatymite-all-purpose-rub-280g-front.png?v=1784602534"},{"product_id":"meat-mitch-meltdown-good-thymes-garlic-herb-dry-glaze-170g","title":"MEAT MITCH – Meltdown Good Thymes | Garlic \u0026 Herb Dry Glaze | 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — savoury and herby (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Milk\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, lamb, steak, potatoes, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMeltdown Good Thymes: roasted garlic and herb, melted to a glaze\u003c\/h2\u003e\n\u003cp\u003eThe herby member of Meat Mitch's Meltdown range. A roasted garlic, rosemary and thyme blend you sprinkle on like a rub — cover it, and it melts into a savoury herb glaze in minutes.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eRoasted garlic and fragrant rosemary-thyme over a lightly sweet, buttery base. Savoury and aromatic, no heat.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken, lamb, steak, potatoes and roast veg. A natural on a Sunday roast or garlic-herb spuds.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over cooked or near-cooked food, cover briefly, and it melts into a garlic-herb glaze.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Maltodextrin, Salt, Sugar, Dehydrated Garlic, Spices, Xanthan Gum, Yeast Extract, Natural Flavors, Corn Syrup Solids, Lemon Juice Solids, and no greater than 2% Calcium Silicate.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Milk.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 170g (6oz).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\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\/706_presenting-glazed-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;\"\u003eRoast-dinner flavour I can smuggle onto the spuds in ten seconds flat — garlic, rosemary and thyme melting into a glaze. Rub the roast down with \u003ca href=\"\/en-nz\/products\/misty-gully-family-roast-seasoning-155g\"\u003eMisty Gully Family Roast Seasoning\u003c\/a\u003e first, and if it's a lamb roast, put \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the table.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic-Herb Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish 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 baby potatoes; 3 tbsp olive oil; 2 tbsp Meltdown Good Thymes.\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 for 15 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray, drizzle with the rest of the oil and roast at 220°C for 25 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eSprinkle over the Good Thymes, cover with foil for 2 minutes, then uncover and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e All those craggy edges catch the glaze as it melts.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529651843114,"sku":"MM-MELT-THYMES-170","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/GoodThyme-Front.jpg?v=1783077674"},{"product_id":"four-saucemen-the-barbecue-gift-box","title":"FOUR SAUCEMEN: The Barbecue Gift Box","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\u003eContains:\u003c\/strong\u003e The four original rubs — Beef, Pork, Chicken and Lamb — plus a steak doneness guide\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e The backyard cook, a housewarming, Father's Day or a serious BBQ lover\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Per-rub — always check each physical label\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFour rubs, one very good-looking box\u003c\/h2\u003e\u003cp\u003eThe easiest gift you'll ever give a BBQ tragic. The Barbecue Gift Box packs the Four Saucemen's four award-winning original rubs — Beef, Pork, Chicken and Lamb — into one smart, ready-to-wrap box, complete with a steak doneness guide so the recipient nails it every time.\u003c\/p\u003e\u003ch2\u003eWhat's inside\u003c\/h2\u003e\u003cp\u003eThe complete core lineup: The Beef Rub for dark, savoury bark; The Pork Rub for low-and-slow shoulders and ribs; The Chicken Rub for crackling skin; and The Lamb Rub with its North African warmth. One box covers almost any cook on the grill.\u003c\/p\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eThe mate who takes their smoker far too seriously.\u003c\/li\u003e\n\u003cli\u003eA housewarming, Father's Day or Christmas gift that never misses.\u003c\/li\u003e\n\u003cli\u003eAnyone starting out who wants the whole core range in one go.\u003c\/li\u003e\n\u003cli\u003eYourself — no judgement here.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the box\u003c\/h2\u003e\u003cp\u003eFour full-size Four Saucemen rubs presented in a giftable box with a handy steak guide — no wrapping skills required.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Each rub carries its own ingredient statement — see the individual product pages or the physical labels.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Varies by rub; always check each physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/801_high-gift-box.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe whole core crew in one box — the gift that makes you look like you know a bloke. Whoever unwraps it will want a sauce and a glaze to finish the plate, so point them at \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy BBQ Glaze\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Four-Rub Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne box, four cuts, zero arguments over who gets what.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks with The Beef Rub; 4 pork chops with The Pork Rub; 4 chicken thighs with The Chicken Rub; 8 lamb cutlets with The Lamb Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason each cut with its matching rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the chicken first over medium heat to 75°C, then the pork chops to 63°C.\u003c\/li\u003e\n\u003cli\u003eFinish with the steaks and cutlets over high heat, 2–4 minutes a side to your liking.\u003c\/li\u003e\n\u003cli\u003eRest everything 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 Cooking in order of time needed means it all lands at the table hot.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44538686865450,"sku":null,"price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-gift-box-front.png?v=1783438553"},{"product_id":"middle-kingdom-ap-warlord-all-purpose-seasoning","title":"MIDDLE KINGDOM: AP Warlord – 180g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None stated — a savoury all-rounder, not a heat-forward blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Australia using 50% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk and added flavour enhancers (621, 635); gluten friendly — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e All-purpose — beef, chicken, pork, lamb and veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe all-purpose warlord of the rack\u003c\/h2\u003e\n\u003cp\u003eAP Warlord is Middle Kingdom's do-anything seasoning from the award-winning Firehouse Barbecue competition team — savoury garlic up front, real butter richness underneath, and enough umami depth to make it worth reaching for on almost anything. One shaker, every protein, no excuses.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury garlic leads the charge, backed by a real butter richness and a layered, umami-forward finish. It's built to work at both ends of the cook — low and slow on the smoker, or straight onto a hot charcoal grill — without losing its balance either way.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle a light, even layer for a subtle background seasoning, or go generous for a bold, punchy crust.\u003c\/li\u003e\n\u003cli\u003eSeason steaks, chops or chicken before they hit the grill or smoker.\u003c\/li\u003e\n\u003cli\u003eShake over roast veg, wedges or corn for an easy garlic-butter lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: keep it by the stove and use it as your everyday stand-in for salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, sandy-pale grind flecked with darker spice — it spreads into an even, clinging coat rather than caking on, so a light shake still covers the surface properly.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Salt, Spices, Butter Powder, Flavour Enhancer (621, 635), Anti-Caking Agent (551).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (butter powder) and added flavour enhancers (621, 635). No gluten ingredient in the blend, but made on the same equipment as products containing soy, sesame, gluten, peanuts and tree nuts — 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\/616_shh-ribeye-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;\"\u003eEvery galley needs a jar that does the lot without being asked twice — garlic and butter up front, savoury depth underneath. Build a plate around it with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-bbq-sauce-500ml\"\u003eFour Saucemen The BBQ Sauce\u003c\/a\u003e, then sharpen things up with \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe BBQ Mustard Sauce\u003c\/a\u003e on the side. Season early, let it work, and don't overthink 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: Garlic-Butter Roast Veg Tray\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eProof veg can steal the show.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg mixed veg (pumpkin, carrots, red onion), chopped; 3 tbsp olive oil; 1 tbsp AP Warlord.\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 veg in the oil and AP Warlord until evenly coated.\u003c\/li\u003e\n\u003cli\u003eSpread in a single layer on a lined tray.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 35–40 minutes, turning once, until caramelised at the edges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A single layer lets the veg roast rather than steam, so the garlic-butter flavour toasts in.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes AP Warlord contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — it contains added flavour enhancers 621 and 635, which lift the savoury, umami depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten ingredient in the blend, but it's made on shared equipment, so we list it as gluten friendly — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use it on?\u003c\/strong\u003e\u003cbr\u003eIt's a genuine all-rounder — beef, chicken, pork, lamb and roast veg all work. Keep it by the stove as your everyday seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's not marketed as a heat-forward rub. Expect savoury garlic and butter rather than chilli heat.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does AP Warlord contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it contains added flavour enhancers 621 and 635, which lift the savoury, umami depth.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is no gluten ingredient in the blend, but it is made on shared equipment, so we list it as gluten friendly. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What can I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a genuine all-rounder — beef, chicken, pork, lamb and roast veg all work. Keep it by the stove as your everyday seasoning.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is not marketed as a heat-forward rub. Expect savoury garlic and butter rather than chilli heat.\"}}]}\n\u003c\/script\u003e","brand":"MIDDLE KINGDOM","offers":[{"title":"Default Title","offer_id":44562259083306,"sku":"MK-APWARLORD-180","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/middle-kingdom-ap-warlord-all-purpose-seasoning-180g-front_d1899b89-2f3e-4e9d-8429-61ced817c673.png?v=1789043202"},{"product_id":"bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g","title":"BBQ LAB: Black Gold – 190g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury depth over chilli (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — small-batch, hand-blended\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts \u0026amp; mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, big beef roasts, lamb, venison\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSteak's new best mate\u003c\/h2\u003e\n\u003cp\u003eMeet \u003cstrong\u003eBlack Gold\u003c\/strong\u003e — BBQ Lab's bold, dark rub for people who reckon good red meat deserves better than salt and pepper. Roasted coffee, caramelised sugar and a creamy hit of peanut butter build a deep, complex crust that turns a midweek steak into something you'll be bragging about all week.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's roasted \u003cstrong\u003ecoffee\u003c\/strong\u003e and caramelised sugars; through the middle, smoked garlic and onion lay down a savoury backbone; the finish is all \u003cstrong\u003epeanut butter\u003c\/strong\u003e — nutty, creamy and moreish, with a quiet nudge of ancho chilli and cumin for warmth. Rich, aromatic and properly layered.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat a ribeye or rump dry, coat generously, rest 20–30 minutes, then sear hot for a dark, coffee-scented crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole beef roast the night before and slow-roast or smoke low for a deep, savoury bark.\u003c\/li\u003e\n\u003cli\u003eBrilliant on lamb racks and game like venison — the coffee loves a bit of iron in the meat.\u003c\/li\u003e\n\u003cli\u003eMash a spoonful through softened butter for an outrageous cowboy butter to melt over a grilled steak.\u003c\/li\u003e\n\u003cli\u003eLayer it under BBQ Lab True Blend for an even bigger savoury hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper, built to form a genuine bark on the grill or in the smoker. Heat sits at a gentle Hub Heat 2\/11 — this is about savoury depth, not chilli burn. Sprinkle-and-go from a 190g jar.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw sugar, brown sugar, kosher salt, pink salt, garlic, coffee, onion, mustard powder, ancho chilli, peanut butter powder (organic peanut flour, organic coconut palm sugar, salt), black pepper, cumin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts and mustard. Made with real ingredients and no fillers — always check the physical label, especially for allergens.\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\/697_jaw-drop-tomahawk.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;\"\u003eCap'n Darryl took one sniff of this coffee-and-peanut-butter number and went quiet — high praise from a bloke who never shuts up. His play: rub a big rump the night before, glaze it late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e, then cut the richness with a swipe of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard BBQ Sauce\u003c\/a\u003e. Second coat's not cheating — it's strategy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crusted Ribeye with Cowboy Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteak night with a dark, nutty streak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ribeye steaks; 2 tbsp Black Gold, plus 1 tsp for the butter; 60g softened butter; 1 garlic clove, grated.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMash the butter with the garlic and a teaspoon of Black Gold, then chill.\u003c\/li\u003e\n\u003cli\u003ePat the steaks dry, coat generously with Black Gold and rest 20–30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side until the centre reads 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and top with a fat slice of the cowboy butter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugars and coffee in the rub caramelise into a dark crust on a hot sear.\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 Black Gold taste like?\u003c\/strong\u003e\u003cbr\u003eBold and savoury — roasted coffee and caramelised sugar up front, a creamy peanut-butter finish, and just a whisper of ancho warmth. Mild, not spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eRed meat: steak, big beef roasts, lamb and game like venison. It also makes a cracking cowboy butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eYes — it contains peanuts and mustard. Always check the physical label before use.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Black Gold taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Bold and savoury — roasted coffee and caramelised sugar up front, a creamy peanut-butter finish, and a whisper of ancho warmth. Mild, not spicy.\"}}, {\"@type\": \"Question\", \"name\": \"What is Black Gold best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Red meat: steak, big beef roasts, lamb and game like venison. It also makes a cracking cowboy butter.\"}}, {\"@type\": \"Question\", \"name\": \"Does Black Gold contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains peanuts and mustard. Always check the physical label before use.\"}}]}\u003c\/script\u003e","brand":"BBQ LAB","offers":[{"title":"Default Title","offer_id":44575564005418,"sku":"BBQLBG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-lab-black-gold-front-transparent.png?v=1784725748"},{"product_id":"goan-cuisine-tamarind-chutney-270g","title":"GOAN CUISINE: Tamarind Chutney – 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a serious hit of chilli over sweet-sour tamarind (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia by Goan Cuisine (Random Harvest Gourmet, Caringbah NSW), family-owned since 1994\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan \u0026amp; vegetarian (brand-confirmed) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Barbecued meats, lamb, curries, samosas \u0026amp; spring rolls\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sweet-sour-spicy chutney that wakes up the whole plate\u003c\/h2\u003e\u003cp\u003eGoan Cuisine Tamarind Chutney is an Australian-made sweet-sour tamarind and apricot chutney with a proper chilli kick, best as a dip for samosas and beside barbecued meats and curry. Tangy, jammy and lively — it's the dipping-and-drizzling jar you'll want next to anything off the barbie.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet apricot and sour tamarind up front, deep and sticky, then a genuine chilli warmth to finish. Complex and lively — sweet, sharp and spicy all at once.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eServe as a dipping sauce for samosas, spring rolls and pakoras.\u003c\/li\u003e\n\u003cli\u003eSpoon alongside barbecued meats — it cuts through rich, smoky char beautifully.\u003c\/li\u003e\n\u003cli\u003eServe with curry and rice as a bright, tangy condiment.\u003c\/li\u003e\n\u003cli\u003eBrush onto lamb cutlets or chicken in the last minute of cooking for a sticky sweet-sour glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dark, glossy, sticky chutney — thick and spoonable, packed with tamarind depth.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tamarind, Sugar, Onions, Apricots, Spices, Canola Oil (Non-GMO), Ginger, Garlic, Salt, Water Added.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and suits vegan \u0026amp; vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia. Always check the physical label for the current statement and allergens.\u003c\/p\u003e\u003cp style=\"margin:18px 0;padding:12px 14px;border-left:4px solid #1F7A6B;background:rgba(31,122,107,.08);\"\u003e\u003cstrong\u003ePick any 3, save over 10%:\u003c\/strong\u003e grab this Tamarind Chutney in the \u003ca href=\"\/en-nz\/products\/goan-cuisine-chutney-trio-pick-any-3\"\u003eGoan Cuisine Chutney Trio\u003c\/a\u003e — choose any three jars for $40 (normally $45). Explore the full \u003ca href=\"\/en-nz\/collections\/goan-cuisine\"\u003eGoan Cuisine range\u003c\/a\u003e.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/806_spoon-tamarind-chutney.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSmuggler's move: rub chicken thighs with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e or pork with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue Grunt Cherry Pork Rub\u003c\/a\u003e, cook them hard, then serve this tamarind chutney on the side for dunking. The sweet-sour-chilli cuts straight through the smoke. Rub the meat, dip in the chutney — and if you can't pick just one jar, the \u003ca href=\"\/en-nz\/products\/goan-cuisine-chutney-trio-pick-any-3\"\u003eChutney Trio\u003c\/a\u003e sorts you 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: Tamarind-Glazed Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, sharp, spicy, and done in six minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 1 tbsp olive oil; Salt and cracked pepper; 3 tbsp Tamarind Chutney.\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 season the cutlets.\u003c\/li\u003e\n\u003cli\u003eCook over high heat for 2–3 minutes a side for pink.\u003c\/li\u003e\n\u003cli\u003eBrush with Tamarind Chutney in the last minute so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve with extra chutney for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat does Goan Cuisine Tamarind Chutney taste like?\u003c\/strong\u003e\u003cbr\u003eSweet apricot and sour tamarind up front, deep and sticky, then a genuine chilli warmth on the finish. Sweet, sharp and spicy all at once.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Goan Cuisine Tamarind Chutney?\u003c\/strong\u003e\u003cbr\u003eMedium. There's a serious chilli hit balanced by the sweet-sour tamarind and apricot, which puts it at 5 out of 11 on our Hub Heat — the hottest of the Goan chutneys.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do you eat tamarind chutney with?\u003c\/strong\u003e\u003cbr\u003eIt's the classic dip for samosas, spring rolls and pakoras, and it's brilliant beside barbecued meats, lamb cutlets, curry and rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Goan Cuisine Tamarind Chutney gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes. The brand lists the Goan Cuisine range as gluten free and the ingredients are plant-based, so it suits vegan and vegetarian eating. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Goan Cuisine Tamarind Chutney made?\u003c\/strong\u003e\u003cbr\u003eIn Australia, by Random Harvest Gourmet's Goan Cuisine range in Caringbah, southern Sydney.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Goan Cuisine Tamarind Chutney taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet apricot and sour tamarind up front, deep and sticky, then a genuine chilli warmth on the finish. Sweet, sharp and spicy all at once.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is Goan Cuisine Tamarind Chutney?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium. There's a serious chilli hit balanced by the sweet-sour tamarind and apricot, which puts it at 5 out of 11 on our Hub Heat — the hottest of the Goan chutneys.\"}}, {\"@type\": \"Question\", \"name\": \"What do you eat tamarind chutney with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the classic dip for samosas, spring rolls and pakoras, and it's brilliant beside barbecued meats, lamb cutlets, curry and rice.\"}}, {\"@type\": \"Question\", \"name\": \"Is Goan Cuisine Tamarind Chutney gluten free and vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The brand lists the Goan Cuisine range as gluten free and the ingredients are plant-based, so it suits vegan and vegetarian eating. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Goan Cuisine Tamarind Chutney made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"In Australia, by Random Harvest Gourmet's Goan Cuisine range in Caringbah, southern Sydney.\"}}]}\u003c\/script\u003e","brand":"GOAN CUISINE","offers":[{"title":"Default Title","offer_id":44575594938410,"sku":"GC-TC-270","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/goan-cuisine-tamarind-chutney-270g-front.png?v=1784022037"},{"product_id":"el-chori-tangy-classic-chimichurri-argentinian-green-chimichurri-228g","title":"EL CHORI: Tangy Classic Chimichurri – 228g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None (Cool As · 0\/11) — labelled \"no spice\", a fresh, tangy green chimichurri\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, grilled lamb, roast veg, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAuntie Celina's green, straight to your grill\u003c\/h2\u003e\n\u003cp\u003eThe chimichurri the Argentinians actually eat — bright, tangy and unapologetically garlicky. El Chori's Tangy Classic is a no-heat green chimichurri built from Auntie Celina's family recipe, made in Australia from scratch. One spoonful and you'll understand why it never lasts long on the table.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh parsley leads, backed by a sharp hit of red wine vinegar and a serious punch of garlic, all carried on a grassy blend of canola and extra virgin olive oil. No chilli, no heat — just clean, zesty, herby lift that cuts straight through rich, grilled meat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon generously over a grilled steak, lamb cutlets or a Sunday roast.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or char-grilled vegetables straight off the heat.\u003c\/li\u003e\n\u003cli\u003eFold through scrambled eggs or pile onto smashed avo on toast.\u003c\/li\u003e\n\u003cli\u003eBuild a proper choripán — crusty roll, grilled chorizo, big spoon of chimi.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as an overnight marinade for chicken thighs or beef skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, oil-based green sauce flecked with parsley and garlic. Pourable and spoonable, it's meant to be piled on with a heavy hand rather than dabbed.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Red Wine Vinegar, Parsley, Herbs \u0026amp; Spices, Extra Virgin Olive Oil, Garlic, Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Tangy Classic spicy?\u003c\/strong\u003e No heat at all — the jar says \"no spice\". It's the traditional green chimichurri, all tang and herb. For a kick, reach for the Smoky Paprika (medium) or Hot Jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs chimichurri only for steak?\u003c\/strong\u003e Not a chance. It's brilliant on lamb, chicken, seafood, roast veg, eggs, sandwiches and pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural with no added sugar. Always check the physical label for the latest.\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\/374_shhh-chimichurri-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;\"\u003eParsley, red wine vinegar and a proper wallop of garlic — Auntie Celina's green is the sharp, herby lift every grilled steak secretly wants. Season a rump with \u003ca href=\"\/en-nz\/products\/street-bbq-brazilian-asado-rub\"\u003eStreet BBQ Brazilian Asado Rub\u003c\/a\u003e, char it hard, slice it thin, then spoon this over with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic Sea Salt Flakes\u003c\/a\u003e. Smuggled from Buenos Aires, made right here in Australia.\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: Asado-Style Rump with Green Chimi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCharcoal, beef and a spoonful of green magic.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg rump steak, about 4cm thick; 2 tbsp beef rub or coarse salt and pepper; 4 tbsp El Chori Tangy Classic Chimichurri; 1 crusty baguette.\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 rump generously and let it sit out for 30 minutes while the coals get white-hot.\u003c\/li\u003e\n\u003cli\u003eGrill 5–6 minutes a side, turning once, until the centre reaches 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003eSpoon the chimichurri over the slices and serve with torn bread to mop up the juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar and garlic cut through the charred beef fat, so every bite tastes lighter than it has any right to.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is El Chori Tangy Classic Chimichurri spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The jar says no spice. It is the traditional green chimichurri of parsley, red wine vinegar and garlic.\"}},{\"@type\":\"Question\",\"name\":\"Is chimichurri only for steak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It works on lamb, chicken, seafood, roast vegetables, eggs, sandwiches and pasta.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Tangy Classic vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44575915311146,"sku":"ELCHORI-CLASSIC-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurritangyclassic_be78986f-c506-4694-b68f-c57d92cde43d.png?v=1792769048"},{"product_id":"el-chori-smoky-paprika-chimichurri-smoky-red-chimichurri-228g","title":"EL CHORI: Smoky Paprika Chimichurri – 228g","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 (Hub Heat 5\/11) — labelled \"medium spice\", warm rather than fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, burgers, roast potatoes, pasta, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAuntie Celina's recipe, dialled into smoke\u003c\/h2\u003e\n\u003cp\u003eTake El Chori's classic green chimichurri and turn its collar up. The Smoky Paprika takes that same handmade family recipe and pushes it into rich, smoky territory with paprika — deeper, bolder and warmly savoury, with a medium kick of spice and the herby, tangy base still underneath. Seriously good on just about anything.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh parsley and garlic still lead, but here they're wrapped in the warm, mellow sweetness of paprika for a smoky, savoury depth. There's a medium chilli warmth underneath — the jar says \"medium spice\" — enough to notice, never enough to drown the herbs.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePile it onto burgers, steak sandwiches or a chorizo roll.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or char-grilled veg straight off the tray.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through hot pasta for an instant smoky sauce.\u003c\/li\u003e\n\u003cli\u003eDrizzle over fried or scrambled eggs for a big-flavour brekky.\u003c\/li\u003e\n\u003cli\u003eRogue move: baste it over chicken thighs or lamb as they come off the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA deeper, red-tinged chimichurri, oil-based and spoonable, with the warm colour and aroma of paprika running through the herbs. Made to be piled on with a heavy hand.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Herbs \u0026amp; Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Garlic, Salt (with paprika and bell pepper).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Smoky Paprika hot?\u003c\/strong\u003e Medium — the jar says \"medium spice\". It's warmer than the Tangy Classic and Zesty Coriander, and milder than the Hot Jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different to the Tangy Classic?\u003c\/strong\u003e Same herby base, but deeper, smokier and spicier thanks to the paprika. The Classic is fresh, sharp and heat-free; this one's rich, smoky and warm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural with no added sugar. Always check the physical label for the latest.\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\/375_present-choripan-board.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;\"\u003eSame herby, garlicky base as the green, but turned warm and smoky with paprika and a medium kick of spice. It's made for lamb: season cutlets with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics Lamb Layup Rub\u003c\/a\u003e, grill them pink, spoon this over, and serve with crispy spuds dusted in \u003ca href=\"\/en-nz\/products\/misty-gully-cheese-salt-110g\"\u003eMisty Gully Cheese Salt\u003c\/a\u003e. A Sunday roast that went on holiday.\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 Chimi Lamb Cutlets \u0026amp; Crispy Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePink lamb, crunchy potatoes, red sauce everywhere.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets, French-trimmed; 1 tbsp lamb rub; 800g baby potatoes, halved; 2 tbsp olive oil; 5 tbsp El Chori Smoky Paprika Chimichurri.\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 potatoes in oil and salt and roast at 220°C for 35–40 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eSeason the cutlets and grill over high heat for 2–3 minutes a side until the centre reaches about 57°C.\u003c\/li\u003e\n\u003cli\u003eRest the cutlets 3 minutes while you toss the hot potatoes with 2 tbsp of the chimichurri.\u003c\/li\u003e\n\u003cli\u003ePile the cutlets on top and spoon over the rest of the chimichurri.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot potatoes soak up the oil and paprika like a sponge, so the side dish ends up as good as the lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is El Chori Smoky Paprika Chimichurri hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. The jar says medium spice. It is warmer than the Tangy Classic and Zesty Coriander and milder than the Hot Jalapeño.\"}},{\"@type\":\"Question\",\"name\":\"How is Smoky Paprika different to the Tangy Classic?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It has the same herby base, made deeper, smokier and spicier with paprika. The Tangy Classic is fresh and heat-free.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Smoky Paprika vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44576408436778,"sku":"ELCHORI-SMOKY-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrismokypaprika_b156b1a1-f7ca-4b05-b61f-c0bc645e204c.png?v=1792769048"},{"product_id":"middle-kingdom-the-full-kingdom-bundle-6-bbq-seasonings-beef-lamb-pork-chicken","title":"MIDDLE KINGDOM: The Full Kingdom Bundle","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 to mild — savoury and family-friendly across the set\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e Six shakers — 980g in total\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, pork, chicken and veg — the whole kingdom\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe whole kingdom, one box\u003c\/h2\u003e\n\u003cp\u003eSix shakers, one for every protein that matters, from the award-winning Firehouse Barbecue competition team. Beef Berserker for bark, Beef Baron for deep savoury beef, Lamb Lord for chops and shoulder, Pork Priest for ribs and pulled pork, Chicken Chieftain for the chook, and AP Warlord standing by as the all-purpose backup for absolutely everything else. Buy the set and you save 10% on the lot — whatever lands on your grill this weekend, you're covered.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSix distinct profiles that cover the whole board. Berserker runs coarse black pepper and salt with no sweetness for a dark Texas-style bark. Baron brings roasted coffee and umami depth. Lamb Lord is punchy and herb-forward. Pork Priest leans sweet, savoury and gently warm. Chicken Chieftain is balanced and aromatic. AP Warlord rounds it out with savoury garlic and butter, built to go on anything the other five don't have covered. Nothing in the set is hot — it runs from no heat to a gentle background warmth.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMatch the jar to the protein and season generously — each blend is built for its cut, so let it do the work.\u003c\/li\u003e\n\u003cli\u003eFor big cuts like brisket, shoulder and ribs, season the night before and rest uncovered in the fridge so the flavour sinks in.\u003c\/li\u003e\n\u003cli\u003eFor quick cooks — steaks, chops, wings — coat just before they hit the heat for a savoury crust.\u003c\/li\u003e\n\u003cli\u003eReach for AP Warlord whenever you're not cooking to a specific jar's brief — roast veg, eggs, chips, or anything that needs a garlic-butter lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the box\u003c\/h2\u003e\n\u003cp\u003eSix shakers, one of each: Beef Berserker 170g, Beef Baron 165g, Lamb Lord 135g, Pork Priest 170g, Chicken Chieftain 160g and AP Warlord 180g — 980g of seasoning all up. Grinds run from coarse and dark through to fine and free-flowing, each matched to the job it does.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Varies by blend — see each product page for its full ingredient statement. Beef Berserker: Pepper, Salt, Spices, Sugar, Activated Charcoal. Beef Baron: Salt, Pepper, Spices, Sugar, Coffee, Flavour Enhancer (621). Lamb Lord: Spices, Salt, Sugar. Pork Priest: Sugar, Salt, Spices, Flavour Enhancer (621), Anti-caking Agent (551). Chicken Chieftain: Sugar, Salt, Spices, Flavour Enhancer (621). AP Warlord: Sugar, Salt, Spices, Butter Powder, Flavour Enhancer (621, 635), Anti-Caking Agent (551).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made on the same equipment as products that contain soy, sesame, gluten, peanuts and tree nuts — 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\/783_present-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;\"\u003eHat off to whoever thought of this — the entire kingdom in one haul, and cheaper than smuggling them out one at a time. Keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eBBQ Mafia Mobster BBQ Sauce\u003c\/a\u003e on the bench for whatever you're cooking, and a bottle of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButcher's Axe BBQ Mustard Sauce\u003c\/a\u003e for the cut-through. Match the jar to the meat, or grab AP Warlord when you can't be bothered deciding.\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: Kingdom Mixed Grill Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne grill, three rubs, a feast for the whole crew.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 6 chicken thighs; 2 sirloin steaks; Lamb Lord, Chicken Chieftain and Beef Baron from the bundle.\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 with Lamb Lord, the thighs with Chicken Chieftain and the steaks with Beef Baron.\u003c\/li\u003e\n\u003cli\u003eGrill the chicken first over medium heat for 12–15 minutes until 75°C.\u003c\/li\u003e\n\u003cli\u003eGrill the steaks and cutlets hot and fast, 2–3 minutes per side, to your liking.\u003c\/li\u003e\n\u003cli\u003eRest everything 5 minutes and serve on one big platter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Matching each rub to its protein lets every meat taste its best on the same night.\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 in the bundle?\u003c\/strong\u003e\u003cbr\u003eAll six Middle Kingdom seasonings — Beef Berserker 170g, Beef Baron 165g, Lamb Lord 135g, Pork Priest 170g, Chicken Chieftain 160g and AP Warlord 180g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I save?\u003c\/strong\u003e\u003cbr\u003eYou save 10% against buying the six shakers separately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs anything in the set spicy?\u003c\/strong\u003e\u003cbr\u003eNo — the range runs from no heat at all through to a gentle, family-friendly warmth. There's no chilli burn in any of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a good gift?\u003c\/strong\u003e\u003cbr\u003eIt's one of the easiest gifts going for anyone with a smoker or a grill — it covers every protein they're likely to cook, plus an all-rounder for everything else.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten ingredient in the blends, but they're made on shared equipment, so we list them as gluten friendly — always check 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 is in the bundle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"All six Middle Kingdom seasonings — Beef Berserker 170g, Beef Baron 165g, Lamb Lord 135g, Pork Priest 170g, Chicken Chieftain 160g and AP Warlord 180g.\"}},{\"@type\":\"Question\",\"name\":\"How much do I save?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You save 10 percent against buying the six shakers separately.\"}},{\"@type\":\"Question\",\"name\":\"Is anything in the set spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The range runs from no heat at all through to a gentle, family-friendly warmth. There is no chilli burn in any of them.\"}},{\"@type\":\"Question\",\"name\":\"Is it a good gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is one of the easiest gifts going for anyone with a smoker or a grill, as it covers every protein they are likely to cook, plus an all-rounder for everything else.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is no gluten ingredient in the blends, but they are made on shared equipment, so we list them as gluten friendly. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"MIDDLE KINGDOM","offers":[{"title":"Default Title","offer_id":44578676703274,"sku":"MK-BUNDLE-6","price":86.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/middle-kingdom-full-kingdom-bundle-6pack-5px-gap-front_985601ff-26dd-4fed-9b81-94198fcd14d6.png?v=1789058909"},{"product_id":"chamcham-green-chilli-ssamjang-korean-bbq-dipping-paste-265g","title":"CHAMCHAM - Green Chilli Ssamjang | Korean BBQ Dipping Paste | 265g","description":"\u003ch2\u003eThe one that steals the show at Korean BBQ\u003c\/h2\u003e\n\u003cp\u003eSsamjang is the paste that lives in the middle of every Korean BBQ table — the one you smear inside a lettuce wrap before the pork belly goes in. Most of it is fine. Fine is the problem.\u003c\/p\u003e\n\u003cp\u003eChamCham's founders took their own jar of this to BBQ joints across Korea and kept ending up in the same situation: the house ssamjang sat untouched while theirs got passed around the table. That's not marketing, that's just what happens when a chef with nineteen years' experience ferments the soybean paste properly and then throws green chilli at it.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eChunky and alive. First hit is deep fermented soybean — savoury, earthy, that proper doenjang backbone. Then it brightens hard: lemon, a lick of vinegar, sesame oil coming through warm and nutty. Green chilli arrives last and stays a while, grassy and sharp rather than blunt. Umami so thick you could stand a spoon in it.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eSteak — one reviewer ditched their mustard for it and never went back. Korean BBQ meats and lettuce wraps, obviously. Roast pork. Beef short ribs. Lamb cutlets. Baked barramundi. Bibimbap. Eggs on toast. A tuna melt. Stirred through ramen. Roast veg that needs a personality. It also marinates lamb beautifully and adds depth to a stew without bullying it.\u003c\/p\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003eKhaki-brown flecked with green chilli and sesame, properly chunky — this is a spoon-and-spread situation, not a pour. Thick, textured, a bit rustic. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium-high, a clean green burn that climbs.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eThis is the ChamCham sleeper hit and the one our team fights over. It's the rare condiment that makes an expensive steak better \u003cem\u003eand\u003c\/em\u003e makes cheese on toast worth eating. Handmade in Port Melbourne, no shortcuts.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean soybean paste [water, soybean, salt, wheat flour, alcohol, koji starter], green chilli, red pepper paste [corn syrup, red pepper powder, water, salt, onion, garlic, soybean powder, glutinous rice, soybean], vinegar (sulphites), soy sauce, sesame oil, ginger, spring onion, sesame seeds, strawberry, citric acid, lemon juice, fruit pectin, sugar, L-glutamine sodium salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites, soybean, wheat and sesame. Manufactured on equipment that also processes products containing eggs, nuts, milk, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and nut-free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 265g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/226_cheeky-stealing-crackling.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 paste that steals the show at Korean BBQ: fermented soybean depth, a lemon lift and green chilli that hangs around. Grill pork belly dusted with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-asian-spice-bbq-rub\"\u003eSmokes Seasoning Asian Spice BBQ Rub\u003c\/a\u003e, wrap it in lettuce with a smear of this, and add a drizzle of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-mild-chilli-crisp-oil\"\u003eProud Phoenix \u0026amp; Co Mild Chilli Crisp Oil\u003c\/a\u003e. One wrap leads to twelve. Nobody's counting.\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: Pork Belly Ssam Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBuild it, fold it, make it disappear.\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; 1 head butter lettuce, leaves separated; 3 tbsp ChamCham Green Chilli Ssamjang; 2 cups steamed rice; 2 garlic cloves, thinly 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\u003eSeason the belly with salt and grill over medium-high heat for 4–5 minutes a side until crisp and cooked through.\u003c\/li\u003e\n\u003cli\u003eSnip into bite-size pieces.\u003c\/li\u003e\n\u003cli\u003eFill each lettuce leaf with a spoon of rice, some pork, a dab of ssamjang and a slice of garlic, then fold and eat in one go.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The fermented, citrusy paste cuts straight through the richness of the belly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584037810218,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-green-chilli-ssamjang-265g-front.png?v=1792876603"},{"product_id":"foo-chilli-company-nonna-piccante-chilli-oil-220ml","title":"FOO CHILLI COMPANY: Nonna Piccante Chilli Oil – 220ml","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 — the spicier of the two Foo jars\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220ml jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten, dairy, meat or nut ingredients added — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pasta, pizza, burrata, lamb\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe nonna they invented\u003c\/h2\u003e\n\u003cp\u003eNonna Piccante means \"spicy grandma\", and she isn't anyone in particular — she's the idea. Most Italian chilli oil is olive oil, dried pepperoncino and not much else. The Foos wanted the same zing on their Italian nights that they'd built into the Asian jar, with the crunch and the complexity to match. This is what came out.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCapers and olive oil open it — briny, green, unmistakably Italian. Then porcini rolls in underneath and does the heavy lifting: earthy, deeply savoury, the thing that makes people pick up the jar and read it. Thyme, oregano and fennel seed thread through the middle, peppercorn sharpens the edges, and the chilli builds late and settles in. The family reckon it's the spicier of the two. They're right.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFork it straight through hot pasta with nothing but the cheese — dinner in four minutes, no apology required.\u003c\/li\u003e\n\u003cli\u003eSpoon it over burrata, or park the jar on a cheese board and let people wreck it themselves.\u003c\/li\u003e\n\u003cli\u003eDrizzle it into a frittata or omelette just before the top sets so the crunch survives the pan.\u003c\/li\u003e\n\u003cli\u003ePaint it across a finished pizza the second it leaves the oven — the residual heat blooms the oregano and fennel.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful inside a cheese toastie before it goes in the press.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe same squat glass jar, but the oil runs redder and greener at once — that's the Spanish olive oil in the mix — sitting over a heavy raft of shallot, chilli flake and mushroom. Dig from the bottom or you'll miss the point of it. Fridge after opening if you want to keep the crunch honest; the pantry is fine otherwise.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e vegetable oil, shallots, olive oil, chilli flakes, capers, garlic, sugar, porcini, thyme, salt, oregano, peppercorns, fennel seeds, bay leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten, dairy, meat or nut ingredients are added, but the oils are made on shared machinery so traces can't be guaranteed — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\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\/141_grinning-carving-turkey-leg.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\u003eItalian chilli oil is usually two ingredients and a shrug. This one hides porcini and capers under the crunch, which is exactly why the jar empties faster than the Ma Foo does. Rub a lamb shoulder with \u003ca href=\"\/en-nz\/products\/butchers-axe-woodlands-garlic-seasoning\"\u003eButchers Axe Woodlands Garlic\u003c\/a\u003e, serve it alongside \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e, then spoon this over the lot. Contraband-grade, that.\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: Nonna's Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFast, fiery and family approved.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; Salt; 3 tbsp Nonna Piccante Chilli Oil; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the cutlets with salt and grill over high heat for 2–3 minutes a side so they stay pink.\u003c\/li\u003e\n\u003cli\u003eRest for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon the Nonna Piccante over the top, crunch and all, and finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Nonna Piccante?\u003c\/strong\u003e\u003cbr\u003eThe family calls it a medium kick, and most people find it slightly spicier than Ma Foo. It's still built for flavour and crunch first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat oil is it made with?\u003c\/strong\u003e\u003cbr\u003e100% Australian vegetable oil cut with a Spanish olive oil — enough for that olive oil note to come through without dominating the porcini, capers and herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to refrigerate it after opening?\u003c\/strong\u003e\u003cbr\u003eNot strictly. It's shelf stable in a cool, dry pantry, but the fridge keeps the crispy bits crispier for longer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNo gluten ingredients go in, but it's made on shared machinery so traces can't be guaranteed. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Nonna Piccante and Ma Foo?\u003c\/strong\u003e\u003cbr\u003eNonna Piccante is the Italian jar — capers, porcini, thyme, oregano, fennel and olive oil. Ma Foo is the Asian one — soy bean paste, star anise, cinnamon and Sichuan peppercorn. Nonna's the spicier of the pair.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003eShelf life is 12 months, with the best-before date printed on the base of the jar.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    { \"@type\": \"Question\", \"name\": \"How hot is Nonna Piccante?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The family calls it a medium kick, and most people find it slightly spicier than Ma Foo. It is still built for flavour and crunch first.\" } },\n    { \"@type\": \"Question\", \"name\": \"What oil is it made with?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"100% Australian vegetable oil cut with a Spanish olive oil, so the olive oil note comes through without dominating the porcini, capers and herbs.\" } },\n    { \"@type\": \"Question\", \"name\": \"Do I need to refrigerate it after opening?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Not strictly. It is shelf stable in a cool, dry pantry, but refrigerating keeps the crispy solids crunchier for longer.\" } },\n    { \"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No gluten ingredients are added, but it is made on shared machinery so traces cannot be guaranteed. Always check the physical label.\" } },\n    { \"@type\": \"Question\", \"name\": \"What is the difference between Nonna Piccante and Ma Foo?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Nonna Piccante is the Italian-inspired chilli oil with capers, porcini, thyme, oregano, fennel and olive oil. Ma Foo is the Asian-inspired chilli oil with soy bean paste, star anise, cinnamon and Sichuan peppercorn. Nonna Piccante is the spicier of the pair.\" } },\n    { \"@type\": \"Question\", \"name\": \"How long does it keep?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Shelf life is 12 months. The best-before date is printed on the base of each jar.\" } }\n  ]\n}\n\u003c\/script\u003e","brand":"FOO CHILLI COMPANY","offers":[{"title":"Default Title","offer_id":44585349972010,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Nonna_Piccante_jar_for_the_website_fab14f39-2994-483b-8bdf-8c9c88bcc255.jpg?v=1784195734"},{"product_id":"sins-q-lamb-duo-bundle-snow-grass","title":"SINSQUE: Lamb Duo Bundle – Snow All Purpose + Grass","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 — herby and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g + 210g shakers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulders, cutlets, backstraps and chops — plus the everyday cook\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSunday roast, sorted\u003c\/h2\u003e\u003cp\u003eGrass is the rub that finally does lamb justice, and Snow is the shaker that handles everything else on the bench. Together they cover the roast and the rest of the week, and you save 10% on the pair.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGrass leads with fresh, herbaceous green notes over a savoury, gently sweet base — it cuts through lamb fat rather than fighting it. Snow is cleaner and rounder: balanced salt, a whisper of sweetness and a lift of oregano that makes everything taste more like itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily with Grass and slow-roast until it pulls apart\u003c\/li\u003e\n\u003cli\u003eSeason cutlets and chops with Grass before a fast, hot grill\u003c\/li\u003e\n\u003cli\u003eToss the roast veg in oil and Snow so the whole tray ties together\u003c\/li\u003e\n\u003cli\u003eCoat a backstrap in Grass, sear hard, then rest for pink-in-the-middle slices\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shakers\u003c\/h2\u003e\u003cp\u003eGrass is green-flecked with visible herbs through a fine-to-medium grind. Snow is pale, snowy-fine and free-flowing with green oregano through it. 210g and 250g shakers.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (Grass Lamb):\u003c\/strong\u003e Salt, sugar, spices, herbs, flavour enhancer 621, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (Snow All Purpose):\u003c\/strong\u003e Salt, sugar, spices, flavour enhancer 621, hydrolysed vegetable protein, yeast extract, oregano, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/531_holding-high-lamb-rack.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: a lamb shoulder deserves both of these. Season it early, roast it slow, and rest it before you pull it apart. Mop \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pomegranate-habenero-rib-glaze\"\u003eFour Monkeys Pomegranate Habanero Glaze\u003c\/a\u003e over the last stretch, and put \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the table.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grass Backstrap on Snow Pumpkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne tray, two shakers, no dramas.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g lamb backstrap; 2 tsp Grass Lamb Rub; 800g pumpkin, cut into chunks; 2 tsp Snow All Purpose Rub; 2 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the pumpkin in oil and Snow and roast at 200°C for 35 minutes.\u003c\/li\u003e\n\u003cli\u003eCoat the backstrap in Grass and sear hot for 3–4 minutes a side to about 57°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice and lay it over the pumpkin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":44615322239018,"sku":null,"price":36.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-snow-grass-lamb-rub-bundle-front.png?v=1784893324"},{"product_id":"el-chori-hot-jalapeno-chimichurri-228g","title":"EL CHORI: Hot Jalapeño Chimichurri – 228g","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 (Hub Heat 6\/11) — labelled \"hot, but not too hot\": jalapeño and birdseye chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, burgers, tacos, grilled chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFor the table that always asks for more heat\u003c\/h2\u003e\n\u003cp\u003eThe hottest jar in the El Chori range — same Auntie Celina base, same proper garlic and vinegar backbone, loaded with fresh jalapeño and birdseye chilli. The label calls it \"hot, but not too hot\", and that's spot on: real heat that lingers, without flattening the herbs. Built for the cooks who reckon chimichurri should fight back a little.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eParsley and garlic still lead, but jalapeño and birdseye chilli push straight through the middle, backed by vinegar and a base of canola and extra virgin olive oil. Herby and tangy up front, with a chilli warmth that builds through the finish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over a grilled steak or a rack of lamb ribs.\u003c\/li\u003e\n\u003cli\u003eStir into burger mince or spoon on top once it's off the grill.\u003c\/li\u003e\n\u003cli\u003ePile onto tacos, nachos or a loaded hot dog.\u003c\/li\u003e\n\u003cli\u003eToss through grilled chicken thighs or a bean salad.\u003c\/li\u003e\n\u003cli\u003eRogue move: whisk into mayo for a fiery chimichurri aioli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, oil-based sauce with visible flecks of chilli, jalapeño and garlic. Pourable and generous by design — the heat builds the more you use.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Herbs \u0026amp; Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Jalapeño, Birdseye Chillies, Garlic, Salt, Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar, no preservatives. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the Hot Jalapeño?\u003c\/strong\u003e The hottest in the range — the jar says \"hot, but not too hot\". Real jalapeño and birdseye heat that builds as you eat, but it's a crowd-pleasing hot, not a dare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat should I put it on?\u003c\/strong\u003e Steak and burgers are the classic match, but it's just as good on tacos, grilled chicken and nachos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural, no added sugar and no preservatives. Always check the physical label for the latest.\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\/386_fanning-heat-chorizo-roll.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;\"\u003eParsley and garlic carrying a proper jalapeño-and-birdseye sting — chimichurri with its sleeves rolled up. Rub chicken thighs with \u003ca href=\"\/en-nz\/products\/black-market-magic-mex\"\u003eBlack Market Magic Mex\u003c\/a\u003e, marinate them in this overnight, grill them hard, then drizzle \u003ca href=\"\/en-nz\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e over the top. Sweet, sharp and fiery in one bite. I keep a spare jar below decks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fire-Green Chicken Thigh Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMarinated overnight, charred in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 tbsp Tex-Mex style rub; 6 tbsp El Chori Hot Jalapeño Chimichurri; 8 small tortillas; Shredded cabbage and lime 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 thighs, coat with 4 tbsp of the chimichurri and marinate in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 5–6 minutes a side until the thickest piece reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice into strips.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas with cabbage and chicken, and finish with the rest of the chimichurri and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in the chimichurri works like a marinade, and thigh meat stays juicy under high heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is El Chori Hot Jalapeño Chimichurri?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The hottest in the range. The jar says hot, but not too hot: real jalapeño and birdseye chilli heat that builds as you eat.\"}},{\"@type\":\"Question\",\"name\":\"What should I put Hot Jalapeño Chimichurri on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and burgers are the classic match, and it also suits tacos, grilled chicken and nachos.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Hot Jalapeño vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44659331825706,"sku":"ELCHORI-HOTJALAPENO-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrihotjalapeno_7f4056a1-6771-4e31-bb58-43868c8a04b1.png?v=1792769048"},{"product_id":"lillies-q-steak-butter-seasoning-192g","title":"LILLIE'S Q: Steak Butter Seasoning – 192g","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 — buttery garlic and pepper, no real chilli heat (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 192g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, made with gluten-free ingredients (not certified) — contains milk and celery seed — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, roasts, lamb chops, red meat, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eButter and garlic, without needing to actually butter anything\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Steak Butter Seasoning is a savoury butter, garlic, salt and black pepper steak seasoning from Chef Charlie McKenna's Chicago barbecue brand, made for steaks, roasts and other red meat. It bottles the flavour of a butter-basted steak into a dry seasoning — no compound butter required.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is salt and garlic, the middle brings natural butter richness, and it finishes with black pepper, dill seed and celery seed aromatics.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a ribeye or porterhouse generously 30 minutes before searing hot and direct\u003c\/li\u003e\n\u003cli\u003eRub into a beef or lamb roast before it goes on the kettle or in the oven\u003c\/li\u003e\n\u003cli\u003eFinish grilled lamb chops with a light dusting just before serving\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes for a butter-garlic hit\u003c\/li\u003e\n\u003cli\u003eRogue move: mix into softened cream cheese for a quick garlic-butter dip\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eFine-medium grind with a pale golden-tan colour and visible flecks of pepper and dill.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, garlic, spices including chili pepper, natural butter flavor (contains milk), dill seed, onion, natural flavor, extractives of dill, celery seed and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Not vegan — contains milk. Contains celery seed. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lillie's Q Steak Butter Seasoning spicy?\u003c\/strong\u003e No. It's a savoury butter, garlic and pepper blend with no real heat — 1 out of 11 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain real butter?\u003c\/strong\u003e It's flavoured with natural butter flavour and contains milk, so it isn't dairy free or vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steaks, roasts and other red meat are the intended use, and it's great on roast potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified.\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\/409_licking-lips-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;\"\u003eGarlic, salt, pepper and buttery richness with a fresh lift of dill — it tastes like a steak someone's been basting for you. Season a ribeye, sear it over a handful of \u003ca href=\"\/en-nz\/products\/western-bbq-products-mesquite-smoking-wood-chips-100-real-mesquite-wood-180-cu-in\"\u003eWestern Mesquite Wood Chips\u003c\/a\u003e for a kiss of smoke, then slice it into a roll with \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry and Bourbon Relish\u003c\/a\u003e. Lunch upgraded, no apron required.\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: Steak Butter Ribeye Sangas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe steak sandwich, done properly.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ribeye steaks, about 350g each; 1.5 tbsp Steak Butter Seasoning; 4 crusty rolls; a handful of rocket; 4 tbsp relish.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eGrill hot and direct for 3–4 minutes a side to 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003ePile into toasted rolls with the rocket and relish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Lillie's Q Steak Butter Seasoning spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a savoury butter, garlic and pepper blend with no real heat — 1 out of 11 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain real butter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's flavoured with natural butter flavour and contains milk, so it isn't dairy free or vegan.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steaks, roasts and other red meat are the intended use, and it's great on roast potatoes.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659358826538,"sku":"LILLIESQ-STEAKBUTTER","price":17.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-steak-butter-seasoning-192g-front.png?v=1792769542"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-protein_lamb.png?v=1786364214","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/lamb.oembed?page=4","provider":"THE RUB HUB","version":"1.0","type":"link"}