{"title":"Peach","description":"\u003cp\u003ePeach turns up in Australian barbecue as the sweet counterpoint to smoke and chilli — the stone fruit's high natural sugar caramelises fast on a hot grill or in a reduced glaze, giving that glossy amber finish without tasting like plain sugar syrup. It works best brushed on late: ribs, wings and grilled chicken thighs in the last ten minutes of the cook, or grilled straight on the halves alongside the meat so the sugars char at the same time as the protein.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-habanero-bbq-sauce\"\u003eKosmos Q's Peach Habanero BBQ Sauce\u003c\/a\u003e for the classic sweet-heat pairing, \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks' Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e for a sharper, chilli-forward take, or \u003ca href=\"\/en-nz\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell's Royal Shine Peach \u0026amp; Pecan BBQ Glaze\u003c\/a\u003e if you want the fruit backed by toasted pecan instead of heat.\u003c\/p\u003e\n\u003cp\u003eThe genuine point of difference here is heat calibration — most of this shelf pairs peach with a real chilli, jalapeno or habanero, not just sugar, so the glaze cuts through fat instead of just coating it. Kosmos Q carries that idea through two formats, a pourable \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-habanero-bbq-sauce\"\u003eBBQ sauce\u003c\/a\u003e and a dedicated \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-jalapeno-rib-glaze\"\u003erib glaze\u003c\/a\u003e, for whichever stage of the cook you are finishing.\u003c\/p\u003e\n\u003cp\u003eEvery glaze on this shelf is built to set glossy, not tacky, in the last few minutes of a cook. Sweet first, heat close behind.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/apple\"\u003eapple\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/sweet\"\u003esweet\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"kosmos-q-peach-habanero-bbq-sauce","title":"KOSMOS Q: Peach Habanero BBQ Sauce – 468g","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 peach with a real habanero kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 468g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken wings, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet peach, kick in the pants\u003c\/h2\u003e\u003cp\u003eSweet, peachy tartness with a distinct kick in the pants. Kosmos Q built this one on real habanero for a sweet-heat sauce that’s equal parts summer stone-fruit and slow burn — now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens jammy and bright with ripe peach, turns tangy through the middle, then real habanero climbs on the finish — a warm, fruity heat that builds bite after bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGlaze pork ribs or a pork shoulder in the last stretch of the cook for sticky, fruity heat.\u003c\/li\u003e\n\u003cli\u003eToss through crispy chicken wings straight off the grill.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled peaches with the pork for a proper flavour echo.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoon into a marg or a jug of iced tea for a sweet-heat kick.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy amber-red sauce flecked with real fruit — pourable but clingy, made to coat and gloss rather than soak in.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Water, Molasses, Distilled Vinegar, Tomato Paste, Honey, Salt, Peach Concentrate, Habanero Pepper Mash (Habanero Pepper, Salt, Distilled Vinegar), Onion Powder, Dried Garlic, Paprika, Natural Flavor, Smoke Flavor, Chili Pepper, Spices, Tamarind Puree.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — sweet peach up front, real habanero warmth on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Pork, ribs and chicken wings love this sweet-fruity heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\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\/542_devilish-peach-pork-belly.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;\"\u003eDarryl reckons: glaze your ribs with this in the back half of the cook and let the peach go sticky and the habanero go sneaky. Chasing more sweet than heat? Swap a coat for \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-touch-of-cherry-bbq-sauce-sweet-cherry-hickory-bbq-sauce-578g\"\u003eThree Little Pigs Touch of Cherry BBQ Sauce\u003c\/a\u003e and mop the two in ribbons. Plunder the rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q stash\u003c\/a\u003e. Lay down a base of \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog Rub\u003c\/a\u003e on the ribs first, and the peach glaze sets right over the top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach Habanero Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStone fruit, slow burn, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tsp salt; 2 peaches, halved and stoned; ½ cup Peach Habanero.\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\u003eSalt the chops and grill over medium-high heat for 4–5 minutes a side until they reach 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce for the last 2 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the peaches cut-side down for 3 minutes while the chops rest for 5 minutes, then serve together.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium, sweet peach up front, real habanero warmth on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411784234,"sku":"KOS-PCH-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-peach-habanero-bbq-sauce-468g-front.png?v=1783987595"},{"product_id":"fancy-hanks-jalapeno-peach-hot-sauce","title":"FANCY HANKS: Jalapeno \u0026 Peach Hot Sauce – 200ml","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 — 2\/4 on the Fancy Hank's scale, sweet then warm (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 76% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork sausages, grilled chicken, tacos, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe middle child that quietly runs the family\u003c\/h2\u003e\n\u003cp\u003eGreen jalapeño at 24% against sweet peach at 13%, sitting exactly where most people actually want their hot sauce to live — enough heat to know it's there, enough fruit to keep eating it. Fancy Hank's serve it with their Andouille pork sausage, and once you've had that combination the bottle stops being optional.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePeach and pear juice land first, sweet and soft, then green jalapeño cuts in with that grassy, fresh-chilli bite that dried chilli never manages. Onion, garlic and a little tomato build a savoury floor underneath, and white vinegar keeps the whole thing bright. The heat arrives late, sits in the middle of the tongue and clears cleanly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplit a fat pork sausage down the middle, char the cut face on the grill and spoon this straight into the split.\u003c\/li\u003e\n\u003cli\u003eToss it through grilled chicken thighs with a squeeze of lime while they're resting.\u003c\/li\u003e\n\u003cli\u003eUse it as the only thing on a fish taco besides slaw — the peach does the job a mango salsa would.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and pour over a wheel of baked brie. Watch it disappear in ninety seconds.\u003c\/li\u003e\n\u003cli\u003eShake it into a pan of fried potatoes at the last second so it glazes rather than steams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eMurky green-gold, medium bodied, with visible flecks of chilli through it. It pours in a proper stream rather than a splash — easier to control over a plate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Green Jalapeno Chilli (24%), Peaches (13%) [Peaches (60%), reconstituted pear juice (39%), Food Acid (330) Antioxidant (300)], Onion, Water, Garlic, Sugar, Salt, Tomato, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. 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\/675_fanning-peach-tacos.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;\"\u003ePeach and jalapeño is the pairing everyone claims to have invented, and this is the bottle that actually earns it. Rub the ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker\u003c\/a\u003e, cook them out, and hit the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e before this goes anywhere near them. Salt first, sauce second — do it the other way and you'll taste neither.\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: Split-and-Charred Snag Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar the cut, fill the gap, take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 thick pork sausages; 6 hot dog rolls; ½ cup Jalapeno \u0026amp; Peach Hot Sauce; 1 cup slaw.\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 until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eSplit each one lengthways, press the cut face onto the hot grill for a minute to char.\u003c\/li\u003e\n\u003cli\u003eTuck into rolls with slaw and spoon the sauce straight into the split.\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 it?\u003c\/strong\u003e\u003cbr\u003eMedium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e\u003cbr\u003eYes, but balanced. Peach and pear juice up front, then green jalapeño cutting through it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. Fancy Hank's serve it with their Andouille sausage, and it's excellent on grilled chicken and fish tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 76% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Jalapeno \u0026 Peach Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it sweet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but balanced. Peach and pear juice up front, then green jalapeno cutting through it.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. Fancy Hank's serve it with their Andouille sausage, and it is excellent on grilled chicken and fish tacos.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 76% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259195946,"sku":"706458","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-jalapeno-peach-hot-sauce-200ml-front_4f42b497-4b84-4b90-98be-6ec1a04a46a9.png?v=1792926890"},{"product_id":"heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml","title":"HEAVENLY HELL: Royal Shine Peach \u0026 Pecan BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — pure sweet, sticky finishing shine\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — a Heavenly Hell x Barbecue Mafia collaboration\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, ribs, chicken, ham\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe glaze that makes the grill photogenic\u003c\/h2\u003e\n\u003cp\u003eRoyal Shine is a Peach \u0026amp; Pecan finishing glaze born from a Heavenly Hell and Barbecue Mafia collaboration — built to lacquer pork, ribs and chicken with a glossy, sweet, orchard-fruit shine. Brush it on in the last stretch of the cook and watch a matte piece of meat turn into the centrepiece of the table.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe peach leads — jammy and bright — with toasted pecan warmth rolling in behind it and a soft brown-sugar sweetness tying the two together. There's no heat here, just pure sticky indulgence that caramelises into a burnished, candy-like crust on the grill.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over pork ribs in the final 20–30 minutes of the cook so the sugars set without scorching.\u003c\/li\u003e\n\u003cli\u003eLacquer a pork shoulder or belly as it rests for a glossy, sweet bark.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings late on the grill for a sticky, peachy finish.\u003c\/li\u003e\n\u003cli\u003ePaint a Christmas or Sunday ham and bake until it blisters and shines.\u003c\/li\u003e\n\u003cli\u003eRogue move: warm a little and spoon over grilled peaches or ice cream for a smoky-sweet dessert.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, pourable amber glaze with real cling — it coats the back of a spoon and holds on the meat rather than running off. Brush it on and it sets into a mirror-gloss lacquer under the lid.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around peach and pecan with a brown-sugar base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/481_licking-lips-peach-pork-chop.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a sweet shine wants a savoury foundation under it. Lay down \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e on your ribs before they cook, then shine them up with Royal Shine at the death — the rub grips, the glaze glosses. Serve a smoky \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e on the side for the folks who want a sharper edge to cut the sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach Pecan Pork Tenderloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOrchard shine on a weeknight cut.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 pork tenderloins, about 500g each; 2 tbsp your favourite pork rub; ½ cup Royal Shine glaze; 1 tbsp cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the silverskin, season and grill over medium heat, turning, for about 15 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the glaze with the vinegar and brush on for the last 5 minutes, turning to coat.\u003c\/li\u003e\n\u003cli\u003ePull at 63°C, rest 5 minutes and slice into thick medallions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A splash of vinegar loosens the glaze and balances the sweet peach so it coats thin and even.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Royal Shine spicy?\u003c\/strong\u003e No — it's a pure sweet finishing glaze. Peach and pecan lead, with no chilli heat at all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on?\u003c\/strong\u003e Late. Brush it on in the last 20–30 minutes so the sugars caramelise into a gloss instead of burning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pork and ribs love it, but it's a cracker on chicken and an absolute showstopper on a baked ham.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Royal Shine spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, it is a pure sweet finishing glaze. Peach and pecan lead, with no chilli heat at all.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Brush it on in the last 20 to 30 minutes so the sugars caramelise into a gloss instead of burning.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork and ribs love it, but it is a cracker on chicken and an absolute showstopper on a baked ham.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917700138,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fNwXDegM.png?v=1784649567"},{"product_id":"kosmos-q-peach-jalapeno-rib-glaze","title":"KOSMOS Q: Peach Jalapeño Rib Glaze","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 — sweet peach up front with a building jalapeño kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 15.5 oz (440g) squeeze bottle — confirm net weight on the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free \u0026amp; no MSG (per manufacturer) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, ham, chicken, pork belly\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMake your ribs shine — sweet peach, jalapeño kick\u003c\/h2\u003e\u003cp\u003eAn award-winning Rib Glaze from the Kosmos \"It Just Wins\" competition circuit — bright peach purée meets a real jalapeño mash for a sweet-heat lacquer that sets to a sticky, glossy shine. Now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCandied peach leads — thick, bright and sweet — then a gentle jalapeño warmth builds on the finish. Sweet first, a thrilling little kick second: heat and sweet in balance.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush onto ribs in the last 15–20 minutes so it sets to a glossy, sticky shine.\u003c\/li\u003e\n\u003cli\u003eGlaze a ham or pork belly for a sweet, caramelised finish.\u003c\/li\u003e\n\u003cli\u003eLacquer chicken wings or thighs late on the grill.\u003c\/li\u003e\n\u003cli\u003eMix a spoonful into your BBQ sauce for extra sticky-sweet goodness.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, pourable glaze in a squeeze bottle — heavy-bodied and built to cling and shine rather than soak in.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cane sugar, water, peach purée concentrate, jalapeño mash (jalapeño peppers, salt), vinegar, modified food starch, citric acid, spices, xanthan gum. (Per manufacturer — always confirm on the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free and no MSG per the manufacturer. Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use a glaze?\u003c\/strong\u003e Brush it on in the last 15–20 minutes of the cook so the sugars set to a glossy, sticky shine without burning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild–medium — sweet peach with a building jalapeño kick.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/552_big-bite-glazed-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: glaze the ribs late and let the peach set to a sticky shine — brush it, don't drown it, or the sugars will catch. For a smoky base underneath, run the cook over \u003ca href=\"\/en-nz\/products\/western-bbq-products-pecan-smoking-wood-chips-100-real-pecan-wood-180-cu-in\"\u003eWestern Pecan Smoking Wood Chips\u003c\/a\u003e. The rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q line\u003c\/a\u003e is on the plank. Start the ribs with \u003ca href=\"\/en-nz\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSucklebusters Hog Waller Pork Rub\u003c\/a\u003e for a sweet, savoury bark the peach can sit on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach Jalapeño Baby Backs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShiny ribs, shady character.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork baby back ribs; 3 tbsp pork rub; ½ cup apple juice; ½ cup Peach Jalapeño Rib Glaze.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the ribs and smoke at 120°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the apple juice and cook 1½ hours more.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush with the glaze and cook 15–20 minutes until it sets to a sticky shine.\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 do I use a glaze?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brush it on in the last 15 to 20 minutes of the cook so the sugars set to a glossy shine.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":44572272590890,"sku":"KOS-PCHJALA-GLAZE","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-peach-jalapeno-rib-glaze-front_f45ef461-d863-42be-9b76-3046f294f0e9.png?v=1783985720"},{"product_id":"natural-smoke-bbq-woods-peach-wood-chunks-100-real-peach-smoking-wood-1kg","title":"NATURAL SMOKE: Peach Wood Chunks | 100% Real Peach Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real peach wood smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Mild\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry and pork (excellent) — also good on beef, lamb and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe other gentle fruit wood, with its own sweet edge\u003c\/h2\u003e\u003cp\u003eLike most fruit woods, Peach works beautifully with white meat. Hand processed and bagged in Myponga, South Australia, it's a medium burn-time wood with a mild, genuinely sweet smell.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eMild and sweet, with a medium burn time that sits between Apple's very light touch and the heavier eucalypt woods in the range. Rated excellent on poultry and pork, good on beef, lamb and seafood.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRoast chicken or pork belly — the two pairings Natural Smoke rates excellent.\u003c\/li\u003e\n\u003cli\u003eAny white meat where you want a mild, sweet smoke without reaching for Apple again.\u003c\/li\u003e\n\u003cli\u003eBlended with a bolder wood for a fruity top note under something heavier.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed peach wood, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local orchards, so occasional minor insect marking is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real peach wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\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\/055_smoker-lid-reveal.png?v=1783006084\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;\"\u003eAnother jar walks the plank into yer basket if you let me near the peach bag — mild, sweet, and the gentler alternative once you’ve worn Apple out. Dust the chook or the pork belly with \u003ca href=\"\/en-nz\/products\/butchers-axe-gyros-rotisserie-seasoning\"\u003eButchers Axe Gyros Rotisserie Seasoning Rub\u003c\/a\u003e, then glaze it with \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-habanero-bbq-sauce\"\u003eKosmos Q Peach Habanero BBQ Sauce\u003c\/a\u003e for a little heat on the way out. Sweet up front, sting on the finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach-Smoked Glazed Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet smoke, sticky skin, happy crew.\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 chicken thighs; 2 tbsp chicken rub; ⅓ cup BBQ sauce or fruit glaze; 2 Peach Wood Chunks.\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 set the cooker for indirect heat at 150°C with 2 peach chunks on the coals.\u003c\/li\u003e\n\u003cli\u003eSmoke for 60–75 minutes until they read 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with glaze for the last 10 minutes, then crisp skin-side down over direct heat for 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Peach gives a mild, sweet smoke that suits chicken and won't overpower the glaze.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928816682,"sku":"NSBW-PEACH","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-peach-overlay_9bf48ee9-94fd-4ed0-9fea-2874fc88f6b2.png?v=1788035206"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_peach.png?v=1786367102","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/peach.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}