{"title":"Mustard","description":"\u003cp\u003eMustard-based BBQ sauce is its own tradition, not a novelty — South Carolina's been building tangy, vinegar-sharp mustard sauces since German settlers brought the style over two centuries ago, and that Carolina Gold character is exactly what a good bottle should taste like: sharp first, sweet underneath, never one-note. It earns its keep on pulled pork and pork ribs above all else — the acidity cuts straight through fat the way tomato-based sauce can't — but it's just as good brushed on chicken thighs or stirred into a potato salad.\u003c\/p\u003e\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot's Gold Rush BBQ Mustard Sauce\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe's Mustard BBQ Sauce\u003c\/a\u003e for the classic Carolina Gold profile, or \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog's Honey Mustard Sauce\u003c\/a\u003e if you want the tang softened right down with real honey.\u003c\/p\u003e\u003cp\u003eWhat sets this shelf apart is the spread of styles on it — genuine Carolina imports sitting next to Melbourne-made versions like \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse's turmeric-forward Mama Mustard\u003c\/a\u003e, so you're not stuck with one region's idea of what mustard sauce should be.\u003c\/p\u003e\u003cp\u003eSeveral, including Mama Mustard, are gluten free and vegan too. Sharp, tangy, built to cut through the fat.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/ketchup\"\u003eketchup\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/relish\"\u003erelish\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"drunken-sailor-raspberry-wasabi-mustard","title":"DRUNKEN SAILOR: Raspberry \u0026 Wasabi Mustard – 260g","description":"\u003ch2\u003ePairs well with Chicken or a Simple Ham Sandwich.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Mustard 26%, Vinegar, Wasabi 3%, Garlic, Onion, Ginger, Salt, Sugar, Raspberry 5%, Spices. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening\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\/174_delight-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;\"\u003eMustard seed and wasabi bring the sinus-clearing heat, raspberry vinegar adds fruity tang. Built for chicken or a simple ham sandwich. Rub chicken with \u003ca href=\"\/en-nz\/products\/jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g\"\u003eJack Daniel's Chicken Rub\u003c\/a\u003e, grill it to 75°C and glaze with mustard stirred through \u003ca href=\"\/en-nz\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Rib Glaze\u003c\/a\u003e. Brave enough to try it on steak? It works.\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: Raspberry Wasabi Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA sharp little number with pink credentials.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken breast, cut into 3cm cubes; 2 tbsp Raspberry \u0026amp; Wasabi Mustard; 2 tbsp honey; 1 tbsp oil; 1 tsp 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\u003eToss the chicken with oil and salt and thread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning, until 75°C.\u003c\/li\u003e\n\u003cli\u003eMix the mustard and honey and brush over the skewers in the last 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey softens the wasabi bite and helps the glaze stick.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994770986,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorRaspberryWasabi1.jpg?v=1687687156"},{"product_id":"blues-hog-honey-mustard-sauce","title":"BLUES HOG: Honey Mustard Sauce – 595g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard is a thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey. An exotic blend of spices rounds it out — built to flatter smoked and grilled meats without ever taking over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and golden in an easy squeeze bottle — glazes, spreads and dips straight from the nozzle.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (distilled vinegar, mustard seed, salt, turmeric \u0026amp; spices), white sugar, water, apple cider, honey, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavouring), salt, spices including paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — 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\/790_dip-honey-mustard.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet, sharp and dangerously moreish — Darryl keeps a bottle for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\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: Honey Mustard Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, any month you can get away with it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cooked half leg ham (about 3kg); ¾ cup Blues Hog Honey Mustard; 2 tbsp brown sugar; 20 whole cloves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel off the rind, leaving the fat, and score it in a diamond pattern. Stud each diamond with a clove.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for 30 minutes to warm through.\u003c\/li\u003e\n\u003cli\u003eMix the Honey Mustard with the brown sugar and brush it on every 15 minutes for the next 45 minutes until the fat goes golden and sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Building the glaze in thin coats gives you a lacquer instead of a puddle.\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 sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eHam and pork especially, plus chicken, sausages and as a sandwich spread or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\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 sweet honey and zesty mustard with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ham and pork especially, plus chicken, sausages and as a sandwich spread or dip.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400970794,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-honey-mustard-sauce-595g-front.png?v=1787466294"},{"product_id":"mama-melisse-homemade-mustard-200g","title":"MAMA MELISSE: Mama Mustard – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — zesty and ginger-sharp, tang rather than burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, ham, snags, roast beef sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe mustard that doesn't taste like every other mustard\u003c\/h2\u003e\n\u003cp\u003eSame family, same Sri Lankan spice cabinet, different jar. Mama Melisse took the mustard most Australians grew up with and pushed it sideways — ginger, garlic and turmeric alongside the seed, so it lands zesty and bright instead of sinus-clearing. It's a finisher, a binder and a dressing base, and it earns its spot on all three shifts.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh and crisp on the front — vinegar and raw sugar, sweet and savoury pulling in the same direction. Ginger and garlic run through the middle and give it a lift you don't get from a French or an English mustard, and the 24% mustard seed brings the finish home with a gentle, clean bite that fades rather than lingers. Turmeric does the rest: warm, earthy, golden.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather it on pork ribs or a brisket as your binder before the rub goes on — it grips, and the flavour cooks right in.\u003c\/li\u003e\n\u003cli\u003eWhisk it with olive oil, a squeeze of lemon and a pinch of salt for a dressing that will make a plain slaw worth eating.\u003c\/li\u003e\n\u003cli\u003eSpread it thick through a hot roast beef or leg ham sandwich while everything is still warm.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan juices at the end of a roast to sharpen the gravy without thinning it.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a marinade base for chicken thighs — an hour is plenty, and it goes gold on the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA warm turmeric-gold, grainy with visible whole and cracked seed rather than a smooth paste — 24% mustard seed is doing real work in there. It's thick enough to hold on a rib and loose enough to whisk straight into a dressing, in a 200g glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard Seeds (24%), Vinegar, Raw Sugar, Ginger, Garlic, Salt, Turmeric, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians — 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\/478_wink-mustard-beef-sandwich.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: mustard pulls two shifts — binder first, finisher last. Slather it on pork ribs, hit them with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, cook them down, mop with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang\u003c\/a\u003e, then put this jar back on the table for the last bite. The ginger and turmeric keep it zesty rather than sinus-clearing, which is exactly why it survives the smoke.\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: Hot Roast Beef Mustard Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday's roast, Monday's best decision.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g leftover roast beef, thinly sliced; ½ cup pan juices or beef stock; 4 crusty rolls; 3 tbsp Mama Mustard; 1 cup rocket.\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\u003eWarm the beef gently in the pan juices for 2–3 minutes until hot through.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls and spread both sides thickly with Mama Mustard.\u003c\/li\u003e\n\u003cli\u003ePile in the beef and rocket and spoon over a little of the juice.\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\u003eIs it hot?\u003c\/strong\u003e No. It's zesty and ginger-sharp — tang and lift rather than heat. If you want the burn, that's the \u003ca href=\"\/en-nz\/collections\/mama-melisse\"\u003eother jar in the Mama Melisse stash\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse Mustard is gluten free and suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a wholegrain mustard?\u003c\/strong\u003e It's grainy — 24% mustard seed, visible through the jar, with plenty of texture rather than a smooth Dijon-style paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a binder?\u003c\/strong\u003e That's one of the best things about it. Slather it on before your rub; it grips the meat and the ginger and turmeric cook in rather than burn off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria, by the same family behind the award-winning Mama Melisse hot sauce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is zesty and ginger-sharp — tang and lift rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse Mustard is gluten free and suitable for vegans and vegetarians. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard a wholegrain mustard?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is grainy — 24% mustard seed, visible through the jar, with plenty of texture rather than a smooth Dijon-style paste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Mama Melisse Mustard as a BBQ binder?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Slather it on before your rub; it grips the meat and the ginger and turmeric cook in rather than burn off.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Mustard made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, by the same family behind the award-winning Mama Melisse hot sauce.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735347736618,"sku":"MMM200","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisseMustard200g.png?v=1699391211"},{"product_id":"loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g","title":"LOOT N' BOOTY: Honey Gold BBQ Sauce – 553g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 19.5 oz (approx. 553g) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Arizona)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · all natural · no HFCS · no MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLiquid Arizona gold\u003c\/h2\u003e\u003cp\u003eFrom the Loot N' Booty team's home state comes this \u003cstrong\u003eHoney Gold BBQ Sauce\u003c\/strong\u003e — a sweet and tangy mustard-based number that's the most versatile bottle in the whole range. Sauce, marinade, dressing base, dip: it does the lot.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness and mustard tang share top billing, backed by apple cider vinegar brightness and a mellow molasses depth. No heat — just that Carolina-gold-style balance that makes pulled pork sing.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over pulled pork — the classic pairing\u003c\/li\u003e\n\u003cli\u003eBrush on chicken wings and grilled thighs\u003c\/li\u003e\n\u003cli\u003eSqueeze over brisket sandwiches and burgers\u003c\/li\u003e\n\u003cli\u003eBase for dressings, slaws and dipping sauces\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA golden, pourable mustard-based sauce — smooth, glossy and generous at 19.5 oz. Keeps the flavour flowing through countless BBQ sessions.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), water, apple cider vinegar, tomato paste, molasses, vinegar, salt, honey, Worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, celery seed, tamarind extract, natural flavour), spices, garlic, onion, natural flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, all natural, no high fructose corn syrup, no MSG, no cholesterol (as stated by the brand) — 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\/755_drool-honey-mustard-pork.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;\"\u003eThey call it Arizona gold and, as a man who's moved a bit of gold in his day, I can confirm the exchange rate is favourable. Douse a pulled pork roll done with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e and tell no one your secret. The full \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003eLoot N' Booty stash\u003c\/a\u003e awaits — first one's never free, but it is delicious. Stack the roll with \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eAcide Pickled Dill Cucumber Chips\u003c\/a\u003e for a sharp, crunchy counterpunch to all that honey.\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: Honey Gold Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eArizona gold, threaded on a stick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; ½ cup Loot N' Booty Honey Gold BBQ Sauce, plus extra to serve; 1 tbsp all-purpose BBQ rub; Bamboo skewers, soaked.\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 chicken with the rub and thread onto the skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning, until the chicken reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce for the last 4 minutes so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eRest 2 minutes and drizzle with a little more sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mustard tang and honey cling to grilled thigh and caramelise fast.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":43479608623146,"sku":"LNBHM2","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LOOT-N-BOOTY-HONEY-GOLD-2025.jpg?v=1782959403"},{"product_id":"butchers-axe-bbq-mustard-sauce-500ml","title":"BUTCHERS AXE: Mustard BBQ Sauce – 500ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — tangy Carolina-gold, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, snags \u0026amp; ham\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGold that never cleared customs\u003c\/h2\u003e\u003cp\u003eButchers Axe Mustard BBQ is the Carolina-gold sauce your pork has been waiting for — tangy yellow mustard rounded out with cider vinegar, honey and a whisper of hickory smoke. It's the Southern-style finisher that cuts through fatty pork and lacquers chicken skin gold. Sharp, sweet and dangerously moreish.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright mustard tang leads, backed by vinegar and a mellow honey-and-brown-sugar sweetness. Underneath sits a savoury base of tomato, garlic, onion and hickory smoke with a Cajun-spiced hum, so it finishes tangy-sweet with real depth rather than straight vinegar bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eToss it through pulled pork for a Carolina-gold finish.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings in the last few minutes for a golden, sticky skin.\u003c\/li\u003e\n\u003cli\u003eSlather it on a ham before roasting for a tangy, burnished crust.\u003c\/li\u003e\n\u003cli\u003eServe it alongside snags, schnitty or a pork roll as a sharp table sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, golden-yellow sauce with a pourable, clinging body. Flecked with spice, it coats the back of a spoon and clings to meat without running straight off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (32%), Water, Mustard Seed, Sugar, Salt, Food Acid (Acetic), Turmeric, Spice Extracts, Garlic Extract, Apple Cider Vinegar, Brown Sugar, White Sugar, Tomato Puree, Honey, Tomato Paste, Hickory Smoke Flavour, Vinegar, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Worcestershire Sauce, Onion, Garlic, Cajun Seasoning, Black Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and mustard. No gluten-free claim is made — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it's a tangy mustard BBQ sauce with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e Yes — it contains soy and mustard; always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/209_hungry-pulled-pork-bun.png?v=1783006831\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and I'm not sorry. Warm the bottle before it goes on so it spreads thin and clings to the meat instead of pooling — rub the pork with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e before it goes low and slow, then finish the plate with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e for sweetness against the tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Carolina Gold Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGolden skin, tangy finish, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg bone-in chicken thighs; 1 tbsp oil; 1 tsp salt; ½ cup Mustard BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and salt the thighs and cook indirect at 180°C, skin up, for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the Mustard BBQ Sauce and cook another 5–10 minutes until the glaze sets and the thighs hit 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with an extra drizzle of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing in the last few minutes sets the sauce without burning the honey and sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — it's a tangy mustard BBQ sauce with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains soy and mustard; always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":43870338678826,"sku":"9356610001809","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-mustard-front-t.png?v=1783309914"},{"product_id":"heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml","title":"HEAVENLY HELL: Capones Columbian Gold Jalapeno Mustard Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — bright jalapeño warmth over tangy mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, hot dogs, pretzels, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe golden mustard with a green kick\u003c\/h2\u003e\n\u003cp\u003eCapones Columbian Gold is a jalapeño mustard sauce — tangy, golden and laced with bright green chilli warmth. It's the Carolina-gold move for your table: sharp and vinegary enough to cut through fatty pork, mellow enough to slather on a hot dog without setting anyone off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, tangy mustard leads with a golden, slightly sweet edge, then fresh jalapeño rolls in with a bright, grassy warmth. It's a mild-to-medium heat — a lively tingle rather than a burn — with a zippy vinegar finish that wakes up everything it touches.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over a pulled-pork roll — the tang cuts the richness like a Carolina gold sauce.\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs or a shoulder in the last hour for a tangy mustard bark.\u003c\/li\u003e\n\u003cli\u003eSqueeze over hot dogs, brats and pretzels for an instant upgrade.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing or potato-salad base for a spicy-tangy lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: use as a dip for crumbed chicken, schnitzel or a soft pretzel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-yellow mustard sauce with a smooth, pourable body and visible flecks of jalapeño. Sharp and bright on the nose, with real cling on the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around a tangy mustard base with jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — contains mustard; always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/498_hungry-jalapeno-mustard-dog.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a tangy mustard sauce is the classic partner for sweet-rubbed pork. Rub your shoulder with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e, cook it low, then slather Capones over the pulled meat — sweet bark, tangy finish, that's the Carolina one-two. For the hot-dog tray, a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside makes it a proper spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Jalapeno Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chat potatoes; ⅓ cup mayonnaise; 3 tbsp Capones Columbian Gold sauce; 3 hard-boiled eggs, chopped; 2 spring onions, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15 minutes until tender, then halve them while warm.\u003c\/li\u003e\n\u003cli\u003eWhisk the mayo and mustard sauce together.\u003c\/li\u003e\n\u003cli\u003eFold through the warm potatoes with the eggs and spring onions, then chill 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dressing the potatoes warm lets them soak up the tangy mustard right to the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. The jalapeño brings a bright, grassy warmth rather than serious burn — the mustard tang leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it like a Carolina gold sauce?\u003c\/strong\u003e That's the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeño for a green, lively kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and ribs are the classics, but it's brilliant on hot dogs, brats, pretzels and crumbed chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The jalapeno brings a bright, grassy warmth rather than serious burn. The mustard tang leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it like a Carolina gold sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That is the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeno for a green, lively kick.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pulled pork and ribs are the classics, but it is brilliant on hot dogs, brats, pretzels and crumbed chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917962282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bZUtdwdl.png?v=1784649792"},{"product_id":"little-brixton-sweet-mustard-habanero-sweet-mustard","title":"LITTLE BRIXTON: Sweet Mustard","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 — sweet then fiery habanero\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml 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 Made with non-gluten soy sauce — check label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMustard with a Jamaican passport\u003c\/h2\u003e\u003cp\u003eLittle Brixton's \u003cstrong\u003eSweet Mustard\u003c\/strong\u003e is what happens when classic mustard gets a Caribbean upgrade — sweet, tangy and carrying a proper hit of habanero. A Jamaican fusion condiment from the Melbourne crew keeping Brixton's West Indian flavours alive Down Under.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tangy up front — mustard and apple cider vinegar doing their thing — then allspice warmth builds into a genuine habanero kick on the finish. It reads like a mild mustard and finishes like it means it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eThe burger mustard — especially on a jerk chicken burger\u003c\/li\u003e\n\u003cli\u003eSandwiches, wraps and toasties\u003c\/li\u003e\n\u003cli\u003eStir through salad dressings or a stir fry\u003c\/li\u003e\n\u003cli\u003eMix with yoghurt or mayo for an easy dipping sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA golden, spoonable mustard with visible spice through it — pours like a condiment, behaves like a sauce, disappears like both.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard, apple cider vinegar, sugar, allspice, chilli, non-gluten soy sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with non-gluten soy sauce. No other claims published — 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\/485_devilish-mustard-bratwurst.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;\"\u003eOne spoonful for quality control, two for certainty. Sweet, tangy, then the habanero taps you on the shoulder — a mustard that keeps secrets, my kind of condiment. Load it on a burger with chicken dusted in \u003ca href=\"\/en-nz\/products\/coast-n-smoke-drop-in-jerk\"\u003eCoast N Smoke Drop-In Jerk Rub\u003c\/a\u003e and you've got yourself a proper Brixton lunch. The rest of the \u003ca href=\"\/en-nz\/collections\/little-brixton\"\u003eLittle Brixton haul\u003c\/a\u003e is over here — walk casual. Add a few pickles and a splash of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e if you want the burger to bite 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: Sweet Mustard Snag Sangas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, with a habanero alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; 1 brown onion, sliced; 8 slices white bread; 3 tbsp Sweet Mustard.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the sausages over medium heat for 12–15 minutes, turning, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eFry the onion on the hotplate for about 10 minutes until soft and golden.\u003c\/li\u003e\n\u003cli\u003eLay a snag and onions on each slice of bread and finish with a stripe of Sweet Mustard.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sweet, tangy mustard cuts the fatty snag and the habanero arrives just as you go back for more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat does Little Brixton Sweet Mustard taste like?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eSweet and tangy up front from mustard and apple cider vinegar, then allspice warmth builds into a genuine habanero kick on the finish.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat do you eat sweet mustard with?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's the burger mustard — especially a jerk chicken burger — and it's great on sandwiches, wraps, in dressings, or mixed with yoghurt or mayo as a dipping sauce.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs Little Brixton Sweet Mustard hot?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt reads like a mild mustard and finishes with a real habanero warmth — a medium heat that sneaks up on you.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's made with non-gluten soy sauce. No other dietary claims are published — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Little Brixton Sweet Mustard taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet and tangy up front from mustard and apple cider vinegar, then allspice warmth builds into a genuine habanero kick on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"What do you eat sweet mustard with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the burger mustard — especially a jerk chicken burger — and it's great on sandwiches, wraps, in dressings, or mixed with yoghurt or mayo as a dipping sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is Little Brixton Sweet Mustard hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It reads like a mild mustard and finishes with a real habanero warmth — a medium heat that sneaks up on you.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with non-gluten soy sauce. No other dietary claims are published — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"LITTLE BRIXTON","offers":[{"title":"Default Title","offer_id":44525438926890,"sku":"LB-MUSTARD","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/little-brixton-sweet-mustard-front.png?v=1785061266"},{"product_id":"meat-mitch-yellow-brick-road-mustard-honey-bbq-sauce-621ml","title":"MEAT MITCH – Yellow Brick Road | Mustard \u0026 Honey BBQ Sauce | 621ml","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 Tangy, mild heat (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml\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 No HFCS, Gluten Free (contains honey — not vegan)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, turkey, pork, steak, sausages, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eYellow Brick Road: the golden mustard-and-honey KC sauce\u003c\/h2\u003e\n\u003cp\u003eFollow the Yellow Brick Road to a golden, tangy mustard barbecue sauce with a honeyed backbone. Meat Mitch's Kansas City take on Carolina gold — brilliant for grilling, marinading and dipping.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eTangy prepared mustard and turmeric warmth, rounded out with honey and brown-sugar sweetness. Bright, tangy and a little sweet, with just a touch of spice.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken and turkey, pork and steak, sausages and roast veg. A cracking glaze and an even better dip.\u003c\/p\u003e\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eA glossy golden mustard-honey BBQ sauce. Tangy, mild heat.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Prepared mustard (water, vinegar, mustard seed, salt, turmeric), brown sugar, honey, sugar, tomato paste, distilled vinegar, salt, spices (including paprika and chili pepper), natural flavors, apple cider vinegar, dehydrated onion and garlic, tamarind extract, vanilla extract, molasses.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e No HFCS. Gluten Free. Contains honey (not vegan).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml.\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\/863_heart-mustard-pork-chop.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGolden, tangy and honey-kissed — the mustard sauce your chook has been dreaming about. Season the bird with \u003ca href=\"\/en-nz\/products\/loot-n-booty-gold-star-chicken-rub-championship-chicken-rub-369g\"\u003eLoot N' Booty Gold Star Chicken Rub\u003c\/a\u003e and smoke it over \u003ca href=\"\/en-nz\/products\/natural-smoke-bbq-woods-peach-wood-chunks-100-real-peach-smoking-wood-1kg\"\u003eNatural Smoke Peach Wood Chunks\u003c\/a\u003e for a sweet, gentle smoke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Spatchcock Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFollow the road straight to the carving board.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg), spatchcocked; 2 tsp salt; 1 tsp cracked pepper; ½ cup Yellow Brick Road.\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 bird all over and cook indirect at 160°C, skin up.\u003c\/li\u003e\n\u003cli\u003eAfter about 45 minutes, brush with the sauce; brush again 10 minutes later.\u003c\/li\u003e\n\u003cli\u003eCook until the thigh reads 75°C (roughly 1 hour all up), then rest 10 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 Spatchcocking evens out the cook so the breast doesn't dry out waiting for the thighs.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529652498474,"sku":"MM-YBR-621","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MM-Yellow-Brick-Road-19-7_OZ_LRes_b995d8a5-8bd9-4d93-8a00-e78b625c34ab.jpg?v=1783077750"},{"product_id":"blues-hog-honey-mustard-sauce-510g-glass-jar","title":"BLUES HOG: Honey Mustard Sauce – 510g Glass Jar","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 510g (18oz) glass pint jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). This is the classic jar — original recipe, may contain high fructose corn syrup. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\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:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. 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\n\u003ch2\u003eSweet honey meets zesty mustard — in the classic jar\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard in the traditional glass pint jar, made to the original recipe. A thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey, rounded out by an exotic blend of spices built to flatter smoked and grilled meats.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe classic glass pint jar — thick and spoonable, ready to glaze, spread or dip straight from the jar.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Note: the jar is the original recipe and may contain high fructose corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — 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\/075_sausages-coat-sly.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\u003eSweet, sharp and dangerously moreish — Darryl keeps a jar for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\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 Honey Mustard Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, after a promotion.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; ⅓ cup Blues Hog Honey Mustard; 1 brown onion, sliced; 8 bread rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the snags over medium heat for 12–15 minutes, turning often, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eBrush with Honey Mustard for the last 3 minutes so it goes sticky.\u003c\/li\u003e\n\u003cli\u003eFry the onion on the hotplate alongside, then load up the rolls.\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 it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the jar and the bottle?\u003c\/strong\u003e\u003cbr\u003eThe glass jar is the classic, original-recipe format (which can contain high fructose corn syrup). The newer squeeze bottle is the reformulated version. Both are gluten free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44561919246378,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/xsihe7.png?v=1783865742"},{"product_id":"fancy-hanks-honey-mustard-bbq-sauce","title":"FANCY HANKS: Honey Mustard BBQ Sauce – 330ml","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 — mustard tang and a low warmth, no chilli burn (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\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 mustard and honey. All natural — no preservatives or artificial colours. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Glazed ham, pork ribs, chicken thighs, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eCarolina's best idea, bottled on Bourke Street\u003c\/h2\u003e\n\u003cp\u003eNorth Carolina worked this out generations ago: pork doesn't want tomato, it wants mustard. Fancy Hank's took that idea back to their Melbourne smokehouse, mellowed the bite with real honey and brown sugar, and bottled it. It's for anyone who's ever glazed a ham and quietly wished it had more to say.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eAmerican mild mustard leads at 41% — bright, vinegary and unmistakably mustard, right on the front of the tongue. Brown sugar and 10% honey roll in behind and take the sharpest edge off, while tomato puree and apple cider vinegar keep the whole thing tangy rather than sweet. Garlic and turmeric sit underneath. The finish is clean and zippy, savoury enough that you keep going back for another chip.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore a ham in a diamond pattern, sit it in the kettle at 130°C with the lid down, and baste every 20 minutes until the glaze goes dark and lacquered.\u003c\/li\u003e\n\u003cli\u003eBrush pork ribs in the last twenty minutes of the cook only — go earlier and the sugars catch before the meat is ready.\u003c\/li\u003e\n\u003cli\u003eWhisk a spoonful through your slaw dressing or mayo to give a coleslaw some actual backbone.\u003c\/li\u003e\n\u003cli\u003eStraight from the bottle as a dip for fried chicken and hot chips. No apology required.\u003c\/li\u003e\n\u003cli\u003eSpoon it over a wedge of sharp cheddar on the cheese board and watch it beat the quince paste to the finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden-yellow and glossy, with the colour lifted by paprika oleoresin and ground turmeric rather than anything artificial. It's smooth and pourable — thin enough to brush on in thin coats, thick enough to cling to a scored ham instead of running straight to the tray.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e American Mild Mustard (41%) (Water, Vinegar, Mustard Seeds and Flour, Sugar, Salt, Herbs and Spices, Canola Oil), Tomato Puree (Contains Food Acid (Citric Acid)), Apple Cider Vinegar, Brown Sugar, Honey (10%), Salt, Garlic, Natural Colour (Paprika Oleoresin), Ground Turmeric.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Contains honey, so it isn't vegan. All natural — no preservatives or artificial colours. Best before 24 months; refrigerate after opening. Gluten status is not stated by the brand for this sauce — 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\/668_lick-lips-honey-mustard-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;\"\u003eMustard barbecue is the most undervalued cargo on the dock — the Americans have been onto it for two hundred years and we're still catching up. Rub a pork shoulder with \u003ca href=\"\/en-nz\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSuckleBusters Hog Waller\u003c\/a\u003e, then brush this on for the final twenty minutes only; any earlier and the sugars turn bitter on you. Cure your own leg with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-bacon-cure-makes-up-to-18kg-of-bacon\"\u003eCoast n Smoke Bacon Cure\u003c\/a\u003e and Christmas is sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Mustard Kettle Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham with something to say.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg cooked leg ham, skin removed; 1 cup Honey Mustard BBQ Sauce; Whole cloves (optional).\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fat in a diamond pattern and stud with cloves if you like.\u003c\/li\u003e\n\u003cli\u003eSet up the kettle for indirect cooking at 130°C and sit the ham on a tray with the lid down.\u003c\/li\u003e\n\u003cli\u003eBaste with sauce every 20 minutes for 1.5–2 hours until the glaze is dark and lacquered and the ham is hot right through.\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\u003eHow hot is Fancy Hank's Honey Mustard BBQ Sauce?\u003c\/strong\u003e\u003cbr\u003eNo chilli heat. The kick comes from mustard and vinegar rather than chilli, so there's tang and a gentle warmth but no burn. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e\u003cbr\u003eNo. It's made with real honey (10%), so it isn't suitable for a vegan diet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a mustard BBQ sauce?\u003c\/strong\u003e\u003cbr\u003eIt's the Carolina school of barbecue sauce — mustard-based instead of tomato-based, built for pork. This one is a North Carolina style mustard sauce with honey and brown sugar rounding it out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best way to use it on ham?\u003c\/strong\u003e\u003cbr\u003eScore the fat, cook low with the lid down at around 130°C and baste every 20 minutes. The glaze builds in layers and goes lacquered rather than burnt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003eThe brand lists 24 months for their BBQ sauces. Refrigerate after opening.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Honey Mustard BBQ Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No chilli heat. The kick comes from mustard and vinegar rather than chilli, so there's tang and a gentle warmth but no burn. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Honey Mustard BBQ Sauce vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is made with real honey (10%), so it is not suitable for a vegan diet.\"}},{\"@type\":\"Question\",\"name\":\"What is a mustard BBQ sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is the Carolina school of barbecue sauce - mustard-based instead of tomato-based, built for pork. This one is a North Carolina style mustard sauce with honey and brown sugar rounding it out.\"}},{\"@type\":\"Question\",\"name\":\"What is the best way to use it on ham?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Score the fat, cook low with the lid down at around 130C and baste every 20 minutes. The glaze builds in layers and goes lacquered rather than burnt.\"}},{\"@type\":\"Question\",\"name\":\"How long does Fancy Hank's Honey Mustard BBQ Sauce keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists 24 months for their BBQ sauces. Refrigerate after opening.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":44578093826090,"sku":"708655","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-honey-mustard-bbq-sauce-330ml_9c21b036-27b9-4e43-a508-791428cbd58d.png?v=1792926918"},{"product_id":"little-brixton-the-jamaican-trio-bundle","title":"LITTLE BRIXTON: The Jamaican Trio 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\u003eInside:\u003c\/strong\u003e 3 bottles — Jerk Marinade, Rum \u0026amp; BBQ Sauce, Sweet Mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium — sweet, smoky, gentle habanero\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 Made with gluten free \/ non-gluten soy sauce; Rum \u0026amp; BBQ contains rum (5.6%) — check labels\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSave:\u003c\/strong\u003e 11% versus buying all three separately\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThree ways to taste Jamaica\u003c\/h2\u003e\u003cp\u003eThe Little Brixton Trio brings the whole Jamaican table together in one hit — the marinade that started it all, the sweet, sticky rum barbecue sauce, and the cheeky habanero sweet mustard. Marinade, cook, eat, done: dinner sorted with the vibrant flavours of Jamaica, made in a Melbourne kitchen with Brixton roots.\u003c\/p\u003e\u003ch2\u003eWhat's in the bundle\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/little-brixton-jerk-marinade-jamaican-jerk-marinade\"\u003eJerk Marinade\u003c\/a\u003e — mild, sweet and smoky; marinate chicken, pork or seafood, then grill\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/little-brixton-rum-and-bbq-sauce-jamaican-rum-bbq-sauce\"\u003eRum and BBQ Sauce\u003c\/a\u003e — sweet, sticky and slightly rummy; made for ribs and sticky wings\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/little-brixton-sweet-mustard-habanero-sweet-mustard\"\u003eSweet Mustard\u003c\/a\u003e — sweet, tangy and habanero-warm; the burger mustard\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow to use the Trio\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eJerk a tray of chicken, glaze the last few minutes with the Rum \u0026amp; BBQ, then serve Sweet Mustard on the side\u003c\/li\u003e\n\u003cli\u003eSticky rum-and-BBQ ribs alongside a jerk-chicken burger with sweet mustard in the bun\u003c\/li\u003e\n\u003cli\u003eA Sunday Brixton spread — jerk wings, sticky pork, slaw and a mustard dip\u003c\/li\u003e\n\u003cli\u003eAn easy gift for the barbecue lover who wants something a little different\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003eEach bottle is made from scratch — see the individual listings for full ingredients. Made with gluten free \/ non-gluten soy sauce; the Rum and BBQ Sauce contains rum (5.6%). No other claims published — always check the physical labels.\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\/688_big-bite-jerk-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThree bottles, one boat, no questions asked — this is the haul I'd smuggle first. Jerk the chook, mop it in rum and BBQ, park the sweet mustard on the side, and you've a Brixton Sunday for the price of a quiet weeknight. Start with the marinade, let the other two finish the job, and stack the jerk-chicken burgers with \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eACIDE Pickled Dill Cucumber Chips\u003c\/a\u003e. Smart money takes the lot. Splash a little \u003ca href=\"\/en-nz\/products\/fancy-hanks-pineapple-reaper-hot-sauce\"\u003eFancy Hanks Pineapple Reaper Hot Sauce\u003c\/a\u003e over the wings if the crew reckons they can handle real heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brixton Sunday Wing Platter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAll three bottles, one very good arvo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg chicken wings; ½ cup Jerk Marinade; ⅓ cup Rum and BBQ Sauce; 3 tbsp Sweet Mustard mixed with 3 tbsp mayonnaise.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wings in the Jerk Marinade and refrigerate for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 35–40 minutes until the thickest wing reads 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with Rum and BBQ Sauce for the last 5–10 minutes until sticky.\u003c\/li\u003e\n\u003cli\u003eServe with the Sweet Mustard dip on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Marinade for depth, rum glaze for gloss, mustard dip for the tangy kick at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat's in the Little Brixton Trio bundle?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eThree full-size bottles — the Jerk Marinade, the Rum and BBQ Sauce and the Sweet Mustard — the complete Little Brixton Jamaican range in one pack.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eHow much do I save with the bundle?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eThe Trio saves 11% versus buying all three bottles separately.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs the Little Brixton Trio a good gift?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's an ideal gift for barbecue and Caribbean-food lovers — three ways to taste Jamaica, made in Melbourne and ready to cook.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eDoes anything in the bundle contain alcohol?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eThe Rum and BBQ Sauce contains 5.6% rum. The Jerk Marinade and Sweet Mustard do not. Always check the physical labels.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs the bundle gluten free?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eEach sauce is made with gluten free or non-gluten soy sauce, with no other dietary claims published — always check the physical labels.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What's in the Little Brixton Trio bundle?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Three full-size bottles — the Jerk Marinade, the Rum and BBQ Sauce and the Sweet Mustard — the complete Little Brixton Jamaican range in one pack.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I save with the bundle?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Trio saves 11% versus buying all three bottles separately.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Little Brixton Trio a good gift?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's an ideal gift for barbecue and Caribbean-food lovers — three ways to taste Jamaica, made in Melbourne and ready to cook.\"}}, {\"@type\": \"Question\", \"name\": \"Does anything in the bundle contain alcohol?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Rum and BBQ Sauce contains 5.6% rum. The Jerk Marinade and Sweet Mustard do not. Always check the physical labels.\"}}, {\"@type\": \"Question\", \"name\": \"Is the bundle gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Each sauce is made with gluten free or non-gluten soy sauce, with no other dietary claims published — always check the physical labels.\"}}]}\u003c\/script\u003e","brand":"LITTLE BRIXTON","offers":[{"title":"Default Title","offer_id":44620205359146,"sku":"LB-TRIO","price":48.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/little-brixton-jamaican-trio-bundle-front.png?v=1785061266"},{"product_id":"tillmans-barbecue-florida-gold-mustard-bbq-sauce","title":"TILLMAN'S BARBECUE: Florida Gold Mustard BBQ Sauce – 567g","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 — tangy mustard sharpness, not chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains sulphites \u0026amp; honey. No fish or soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, brisket, chicken, grilled veg, snags\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBest Sauce on the Planet. Their words — well, the American Royal's\u003c\/h2\u003e\n\u003cp\u003eIn 2023 Florida Gold took first place in the mustard category at the American Royal World Series of Barbecue and then posted the highest score of every sauce category in the contest — which is how a Florida family sauce ended up wearing the title Best Sauce on the Planet. The award ribbon is printed right there on the back label. The Nelsons sat on this recipe for years before they finally bottled it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA Carolina-style mustard sauce with a Florida accent. Sharp yellow mustard and cider vinegar lead, agave and honey round the edges off, then horseradish, lime and natural smoke arrive late and give it a length most mustard sauces simply don't have. Tangy, sweet, smoky and savoury, in that order.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePour it alongside brisket before you wrap — that's Lee Nelson's own competition trick, freely given away on the label.\u003c\/li\u003e\n\u003cli\u003eMop pork ribs and pulled pork through the cook; mustard and pork is the oldest partnership in barbecue.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs on the grill and let the sugars catch.\u003c\/li\u003e\n\u003cli\u003eToss it through roasted potatoes or grilled veg — it's genuinely good away from meat.\u003c\/li\u003e\n\u003cli\u003eUse it as the mustard on a snag in bread and never look back.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright golden yellow, smooth and medium-bodied — pours easily, clings well enough to glaze. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (vinegar, mustard seed, salt, spices, turmeric), sugar, cider vinegar, agave, honey, salt, horseradish (horseradish root, vinegar, salt), lime juice concentrate (water, concentrated lime juice, sodium metabisulphite and sodium benzoate (preservative), lime oil — contains sulphites), black pepper, garlic, natural smoke concentrate, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites. Contains honey, so it isn't vegan. This is the only sauce in the Tillman's range with no fish or soy on the panel. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/109_eyes-roll-ecstasy-mac.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\u003eDarryl has smuggled a lot of mustard sauces past a lot of customs officers and this is the one he'd go back for. Coat a brisket in \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black Rub\u003c\/a\u003e, smoke it hard, then splash Florida Gold in the foil before you wrap — exactly as Lee does it. Serve with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e to answer all that tang with something sweet. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\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: Florida Gold Pulled Pork Mac\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers with a trophy cabinet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 300g macaroni; 3 cups homemade cheese sauce; 2 cups leftover pulled pork, warmed; ⅓ cup Florida Gold Mustard BBQ Sauce; ½ cup breadcrumbs.\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 1 minute short of the packet time and drain.\u003c\/li\u003e\n\u003cli\u003eFold through the cheese sauce, pulled pork and half the Florida Gold, then tip into a baking dish.\u003c\/li\u003e\n\u003cli\u003eScatter with breadcrumbs and bake at 200°C for 20 minutes until golden and bubbling.\u003c\/li\u003e\n\u003cli\u003eDrizzle the rest of the sauce over the top before serving.\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\u003eIs Florida Gold spicy?\u003c\/strong\u003e\u003cbr\u003eNo. The bite is mustard and horseradish sharpness, not chilli — it reads tangy rather than hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does “Best Sauce on the Planet” actually mean?\u003c\/strong\u003e\u003cbr\u003eIt's the title Florida Gold earned at the 2023 American Royal World Series of Barbecue after winning the mustard category with the highest score of all sauce categories.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain anchovies like the other Tillman's sauces?\u003c\/strong\u003e\u003cbr\u003eNo — Florida Gold has no fish or soy on its panel. It does declare sulphites and contains honey.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620555288618,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-florida-gold-mustard-bbq-sauce-567g-front_c9191d5e-d200-47e2-a0ea-ebba985b1c06.png?v=1785111592"},{"product_id":"lillies-q-gold-barbeque-sauce-380ml","title":"LILLIE'S Q: Gold Barbeque Sauce – 380ml","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 — tangy mustard, not hot (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 380ml squeeze bottle\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 Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free, no high-fructose corn syrup — contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, hot links and sausages\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSouth Carolina mustard sauce, the way it should taste\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Gold Barbeque Sauce is a tangy South Carolina-style mustard BBQ sauce from Chef Charlie McKenna's Chicago barbecue brand, made for chicken, pork and hot links. Bright yellow, tangy and built for chook and pork rather than a sugar hit. If you've never tried a mustard barbecue sauce, this is a genuinely good place to start.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is a sharp mustard tang, the middle brings cane sugar and vinegar working against each other, and it finishes with tomato paste, molasses and a hint of lime and garlic. Tangy the whole way through, never hot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over smoked chicken thighs or a whole bird in the last 20 minutes on the grill\u003c\/li\u003e\n\u003cli\u003eGlaze hot links or bratwurst straight off the barbecue\u003c\/li\u003e\n\u003cli\u003eBaste a pork shoulder through a low-and-slow cook\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pork skewers\u003c\/li\u003e\n\u003cli\u003eRogue move: whisk with olive oil for a mustard-forward salad dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright mustard-gold, medium-thick and glossy — squeezes smoothly and holds its colour once cooked.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, yellow mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), cane sugar, distilled vinegar, tomato paste, molasses, corn starch, salt, apple juice concentrate, spice, onion, garlic, lime juice concentrate, paprika, tamarind paste and natural flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains mustard. 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 Gold Barbeque Sauce spicy?\u003c\/strong\u003e No. It's tangy, not hot — no chilli heat at all, 0 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does a mustard barbecue sauce taste like?\u003c\/strong\u003e Sharper and tangier than a tomato-based sauce, with a bright, savoury edge and a gentle sweetness behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, pork and hot links are the classic South Carolina pairing.\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. It's also vegan, dairy free and nut free.\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\/399_cheers-gold-mustard-rib-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;\"\u003eBright yellow and tangy the whole way down — South Carolina's mustard style is a ripper on chook and pork. Season thighs with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackBear BBQ Chicken Rub\u003c\/a\u003e, smoke them over \u003ca href=\"\/en-nz\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eWestern Hickory Wood Chips\u003c\/a\u003e, then brush this on for the last 15 minutes so it turns sticky and glossy. If your mates only know tomato sauce, this is how you smuggle them across the border.\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: Mustard-Glazed Smoked Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTangy, glossy and dead easy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg bone-in, skin-on chicken thighs; 2 tbsp chicken rub; 150ml Gold Barbeque Sauce; 1 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 75 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the sauce and honey, brush over the thighs and cook another 15 minutes until glossy and 75°C at the thickest part.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\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 Gold Barbeque Sauce spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's tangy, not hot — no chilli heat at all, 0 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What does a mustard barbecue sauce taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sharper and tangier than a tomato-based sauce, with a bright, savoury edge and a gentle sweetness behind it.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, pork and hot links are the classic South Carolina pairing.\"}}, {\"@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. It's also vegan, dairy free and nut free.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659355090986,"sku":"LILLIESQ-GOLD","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-gold-bbq-sauce-380ml-front.png?v=1792769542"},{"product_id":"big-jerk-energy","title":"THE RUB HUB: Big Jerk Energy - 5 Piece Caribbean Jerk Rub, Marinade \u0026 Sauce Gift Pack","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium — habanero warmth that builds, never a burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eIn the box:\u003c\/strong\u003e 5 full-size products — jerk marinade, rum BBQ sauce, sweet mustard, 340g Cajun seasoning and a jerk rub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eValue:\u003c\/strong\u003e five products for less than buying them separately — the biggest saving in our gift range\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Three made in Melbourne, Australia; two made in Oklahoma, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains alcohol (rum 5.6%) and mustard; one product's full statement to be confirmed from the label — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Jerk chicken, sticky ribs, wings, prawns and anyone who cooks with the music up\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTurn the barbecue Caribbean\u003c\/h2\u003e\n\u003cp\u003eJerk is the most misunderstood thing on a barbecue. Most people think it means heat. It doesn't — it means allspice, thyme, ginger and smoke, with the chilli sitting somewhere behind all of it going about its business quietly. Done properly, jerk chicken is one of the great things you can cook over coals.\u003c\/p\u003e\n\u003cp\u003eBig Jerk Energy is the shortcut to doing it properly. Two Jamaican-Melbourne sauces, a Caribbean mustard with a habanero secret, a Louisiana Cajun seasoning for the sides, and an authentic jerk rub for the dry work. Five full-size products, no sachets, and a solid saving on buying the lot separately.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/little-brixton-jerk-marinade-jamaican-jerk-marinade\"\u003eLittle Brixton Jerk Marinade\u003c\/a\u003e\u003c\/strong\u003e — the foundation. Real thyme, lime, ginger, spring onion and habanero in a thick, made-from-scratch marinade. This is the jar that started Little Brixton, built by a Londoner with Jamaican heritage who couldn't find a decent jerk in Melbourne.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/little-brixton-rum-and-bbq-sauce-jamaican-rum-bbq-sauce\"\u003eLittle Brixton Rum and BBQ Sauce\u003c\/a\u003e\u003c\/strong\u003e — the glaze. Sweet, sticky and genuinely rummy at 5.6%, with brown sugar, molasses, lime and pimento. It clings to ribs like it's paying rent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/little-brixton-sweet-mustard-habanero-sweet-mustard\"\u003eLittle Brixton Sweet Mustard\u003c\/a\u003e\u003c\/strong\u003e — the sleeper. Reads like a mild sweet mustard, finishes with a proper habanero tap on the shoulder. The mustard for a jerk chicken burger.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/elk-creek-cajun-stinger-seasoning-340g\"\u003eElk Creek Cajun Stinger Seasoning — 340g\u003c\/a\u003e\u003c\/strong\u003e — the sides. Paprika-rich Louisiana Cajun with a warming sting. Blacken prawns with it, then put it on the chips while nobody's watching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/elk-creek-one-love-spice-island-jerk-rub\"\u003eElk Creek One Love Spice Island Jerk Rub\u003c\/a\u003e\u003c\/strong\u003e — the dry option. Warm, aromatic allspice-and-thyme jerk for when you haven't got time to marinate. Brilliant on fish and roasted pumpkin too.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWarm, aromatic and sweet-sharp rather than hot. Allspice and thyme run through the whole box — that's the jerk signature — with lime and ginger keeping it bright, brown sugar and molasses making it sticky, and rum rounding the sauce out at the back. The habanero appears in three of the five, but always as a slow finish rather than an opening statement. The Sweet Mustard is the spiciest thing in the box; the Cajun Stinger is the most savoury. Nothing here will hurt anyone.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use the five\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProper jerk chicken:\u003c\/strong\u003e marinate thighs or marylands overnight in the Jerk Marinade, grill hard over charcoal until the skin blisters and chars, then squeeze lime over the top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSticky ribs:\u003c\/strong\u003e rub with One Love, cook them low, then mop with the Rum and BBQ Sauce in the last twenty minutes so it lacquers instead of burns.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo time?\u003c\/strong\u003e One Love straight onto chicken or fish, dry, and onto the grill. Jerk flavour in ten minutes instead of overnight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe burger:\u003c\/strong\u003e jerk chicken thigh, Sweet Mustard on the bun, and don't overthink the rest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe sides:\u003c\/strong\u003e Cajun Stinger on chips, wedges, rice or prawns. It's the one that'll empty first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe golden rule:\u003c\/strong\u003e marinade and rub go on before the heat, sauce goes on at the end. Sugar burns long before chicken is cooked.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who's had real jerk chicken once and has been chasing it since. The mate whose barbecue is all brisket and no imagination. Someone who already owns forty rubs but nothing with allspice in it. It's the most interesting gift box we do — five products from two very different corners of the world that happen to work brilliantly on the same plate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLittle Brixton Jerk Marinade:\u003c\/strong\u003e Thyme, lime, garlic, ginger, gluten free soy sauce, tomato paste, spring onion, habanero chilli, allspice, brown sugar, molasses, salt, olive oil, vinegar. \u003cem\u003eMade with gluten free soy sauce. Made in Melbourne, Australia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLittle Brixton Rum and BBQ Sauce:\u003c\/strong\u003e Tomato sauce, brown sugar, lime juice, non-gluten soy sauce, rum (5.6%), garlic, ginger, pimento, pepper, chilli. \u003cem\u003eContains alcohol — rum at 5.6%. Made in Melbourne, Australia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLittle Brixton Sweet Mustard:\u003c\/strong\u003e Mustard, apple cider vinegar, sugar, allspice, chilli, non-gluten soy sauce. \u003cem\u003eContains mustard. Made in Melbourne, Australia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElk Creek Cajun Stinger — 340g:\u003c\/strong\u003e Salt, sugar, garlic powder, ground paprika, seasoning, lemon pepper, cayenne pepper, ground thyme, ground celery seeds, ground cloves (from the label, as listed by stockists). \u003cem\u003eMade in Oklahoma, USA.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElk Creek One Love Spice Island Jerk Rub:\u003c\/strong\u003e Full ingredients \u0026amp; allergens to be confirmed from the physical label. \u003cem\u003eMade in Oklahoma, USA.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary summary:\u003c\/strong\u003e This box contains alcohol (rum at 5.6% in the BBQ sauce) and mustard. The three Little Brixton products are made with gluten free soy sauce, but carry no certified gluten free claim. The full statement for Elk Creek One Love is to be confirmed from its physical label. Always check the physical label on each product.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Big Jerk Energy?\u003c\/strong\u003e Mild to medium. Real jerk is about allspice and thyme, not fire — the habanero in three of the products sits on the finish rather than the front. The Sweet Mustard is the spiciest thing in the box and it's still a medium.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cheaper than buying the five separately?\u003c\/strong\u003e Yes, and by the widest margin of any box we do. The box costs less than buying the five individually.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the box contain alcohol?\u003c\/strong\u003e Yes — the Rum and BBQ Sauce is 5.6% rum. Most of it cooks off when heated, but if you're gifting to someone who avoids alcohol entirely, that's worth knowing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the marinade and the jerk rub?\u003c\/strong\u003e The marinade is wet and goes on hours ahead — that's the traditional method and it gets flavour deep into the meat. The rub is dry and goes on minutes ahead when you haven't planned that far. Both give you jerk; the marinade gives you more of it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre these full-size products?\u003c\/strong\u003e All five are full retail size, including a 340g Cajun Stinger shaker. No samples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for chicken?\u003c\/strong\u003e Chicken is jerk's home ground, but the box covers pork ribs, prawns, firm white fish, roasted pumpkin and sweet potato, burgers and chips.\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\/768_present-jerk-crate.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;\"\u003eCaribbean sunshine, Melbourne kitchen, Oklahoma sting — that's a shipping manifest I'm proud of. Marinate the chook overnight, grill it hard over coals till the skin cracks, mop the ribs with the rum sauce right at the death, and keep the Sweet Mustard on the table for whoever's building a burger. Put the music on. This is the only box I've packed that comes with its own soundtrack.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"clear:both;margin-top:24px;\"\u003eHand-picked and packed by \u003ca href=\"\/en-nz\/collections\/gift-boxes\"\u003eThe Rub Hub\u003c\/a\u003e — Australia's home of serious flavour. Hooked already? \u003ca href=\"\/en-nz\/products\/little-brixton-jerk-marinade-jamaican-jerk-marinade\"\u003eLittle Brixton Jerk Marinade\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/little-brixton-rum-and-bbq-sauce-jamaican-rum-bbq-sauce\"\u003eLittle Brixton Rum and BBQ Sauce\u003c\/a\u003e are sold on their own for the refill run.\u003c\/p\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: Coal-Cracked Jerk Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMarinate tonight, turn the music up tomorrow.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg bone-in, skin-on chicken thighs; ½ cup Jerk Marinade from the box; 3 tbsp Rum and BBQ Sauce from the box; Sweet Mustard from the box, 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\u003eSlash the thighs twice each, coat in the jerk marinade and leave covered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 30 minutes, then move over the coals for 5–8 minutes to crack the skin, until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the rum sauce in the last few minutes.\u003c\/li\u003e\n\u003cli\u003eServe with the Sweet Mustard on the side for anyone building a roll.\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 Big Jerk Energy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild to medium. Real jerk is about allspice and thyme, not fire — the habanero in three of the products sits on the finish rather than the front.\"}}, {\"@type\": \"Question\", \"name\": \"Is it cheaper than buying the five separately?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The box costs less than buying the five individually.\"}}, {\"@type\": \"Question\", \"name\": \"Does the box contain alcohol?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the Rum and BBQ Sauce is 5.6% rum. Most cooks off when heated, but worth knowing if gifting to someone who avoids alcohol.\"}}, {\"@type\": \"Question\", \"name\": \"What is the difference between the marinade and the jerk rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The marinade is wet and goes on hours ahead, getting flavour deep into the meat. The rub is dry and goes on minutes ahead. Both give you jerk; the marinade gives you more of it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it just for chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken is jerk's home ground, but the box covers pork ribs, prawns, firm white fish, roasted pumpkin and sweet potato, burgers and chips.\"}}]}\u003c\/script\u003e","brand":"THE RUB HUB","offers":[{"title":"Default Title","offer_id":44699306491946,"sku":"RH-BIG-JERK-ENERGY","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/big-jerk-energy-lifestyle-3.jpg?v=1786928614"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/The_Feedlot_Gold_Rush_BBQ_Mustard_SQ.png?v=1792909408","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/mustard.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}