{"title":"Rum and Que","description":"\u003cp\u003e\u003cstrong\u003eRum and Que began as a dare at Meatstock 2017\u003c\/strong\u003e, New Zealand's first barbecue competition, when husband-and-wife team Matt and Tracey teamed up with mate Ryan because nothing on the shelf tasted good enough to sit next to their brisket. They mixed the rubs and sauces themselves, packed an esky, and turned up to compete against crews who'd been doing this for years.\u003c\/p\u003e\n\u003cp\u003eNine years on, that stubbornness has grown into a full pit kit: all-purpose and beef-specific rubs, finishing butters, a glossy glaze and bottled sauces, each built to do one job properly on beef, pork, chicken or low-and-slow smoking rather than try to be everything to everyone.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-garlic\"\u003eUmami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e is the one people keep reordering, poured straight over sliced smoked beef, alongside the \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eMeat Juice Glaze\u003c\/a\u003e for ribs, the \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-seasoning\"\u003eUmami Garlic Butter\u003c\/a\u003e finishing seasoning for a rested steak, and the workhorse \u003ca href=\"\/en-nz\/products\/rum-and-que-bull-dust\"\u003eBull Dust\u003c\/a\u003e all-purpose and \u003ca href=\"\/en-nz\/products\/rum-and-que-blackout\"\u003eBlackout\u003c\/a\u003e beef rubs doing the heavy lifting underneath it all.\u003c\/p\u003e\n\u003cp\u003eTwo New Zealand National Championship titles and awards picked up across New Zealand, Australia and the US back every bottle — this isn't seasoning wearing a competition sticker, it's pit-tested recipes that answered to real judges before they ever reached a home kitchen.\u003c\/p\u003e\n\u003cp\u003eTrans-Tasman flavour with the trophies to prove it. Rub it down, sauce it up.\u003c\/p\u003e","products":[{"product_id":"rum-and-que-bull-dust","title":"RUM AND QUE: Bull Dust All Purpose Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, salt, sugar, dehydrated garlic — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — steak, brisket, beef ribs — plus everyday pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-purpose shaker that leans beef\u003c\/h2\u003e\n\u003cp\u003eBull Dust is Rum and Que's do-everything rub — a garlicky, savoury workhorse that earns a permanent spot within arm's reach of the grill. It's an honest all-rounder that happens to make beef sing, built by a crew who cut their teeth on the competition circuit. One shaker, every cook.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic leads — big, roasted and savoury — over a lightly sweet, salted base with a warm hum of background spice. There's no chilli burn here, just a deep, moreish savouriness that makes beef taste more like beef. It finishes clean and craveable, never harsh.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole scotch fillet or rump generously a few hours ahead and let it sit uncovered in the fridge so the bark sets before it hits the grill.\u003c\/li\u003e\n\u003cli\u003eWork it hard into beef short ribs or a brisket and smoke low and slow for a dark, garlicky, savoury bark.\u003c\/li\u003e\n\u003cli\u003eShake it over chicken thighs or pork chops before a hot sear — it's a genuine all-rounder, not just a beef rub.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, pumpkin or cauliflower with a glug of oil for a properly moreish side.\u003c\/li\u003e\n\u003cli\u003eHit burger patties or snags on the flattop right before they go down for instant weeknight flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, medium-coarse rub in a warm red-brown, flecked with garlic and spice. It clings well to oiled meat and builds a genuine bark over a low cook, shaking cleanly from the 200g shaker with no clumping.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugar, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\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\/564_thumbs-up-snags-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;\"\u003eThe one shaker I'd never sail without — Bull Dust makes everything taste like you meant it. Dust it on beef a few hours ahead, smoke low, then run the cook through \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e for a dark, glossy finish and a stripe of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard\u003c\/a\u003e to cut the richness. Salt the meat the night before and that bark sets up a treat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Bull Dust Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig bones, bigger bark, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3–4 bones); 3 tbsp Bull Dust; 1 tbsp olive oil; 1 cup beef stock in a spray bottle.\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\u003eThe night before, wipe the ribs with oil, coat them heavily in Bull Dust and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours, then spritz with stock every hour.\u003c\/li\u003e\n\u003cli\u003eKeep going until a probe slides in like butter, around 95°C internal (6–8 hours all up).\u003c\/li\u003e\n\u003cli\u003eWrap loosely and rest for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the salt and garlic dry onto the surface, so the bark sets dark instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017486890,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-bull-dust-all-purpose-rub-200g-front-v2.png?v=1788042276"},{"product_id":"rum-and-que-soft-coq","title":"RUM AND QUE: Soft Coq Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — a gentle, savoury kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, fish \u0026amp; seafood\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\u003eThe white-meat whisperer\u003c\/h2\u003e\n\u003cp\u003eSoft Coq is Rum and Que's go-to for the gentler proteins — a garlicky, thyme-laced rub that flatters chicken, pork and seafood without ever bullying them. It's the shaker you reach for when you want flavour with finesse, from a Kiwi crew who earned their stripes on the competition circuit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRoasted garlic up front, a green lift of thyme through the middle, and a clean, savoury-sweet finish. It seasons rather than dominates, letting good chicken and fish taste like themselves — only better.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it under and over the skin of a whole chicken and roast until the skin crackles and the garlic turns golden.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings before a hot grill for a fast, herby midweek win.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a loin an hour ahead so the thyme and garlic settle in.\u003c\/li\u003e\n\u003cli\u003eSprinkle over firm white fish or prawns just before they hit the pan — it loves seafood.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips or roast wedges for a garlicky side nobody expects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, pale-gold rub flecked with green thyme and garlic. Fine enough to coat evenly, it clings to oiled skin and crisps beautifully rather than burning.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/584_shhh-whole-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;\"\u003eDon't let the name fool you — there's nothing soft about what this does to a chook. Season the bird, grill it over coals, then set it off with a swipe of \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBig Paulie Alabama White\u003c\/a\u003e and a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon\u003c\/a\u003e for a fresh, fruity heat. Pat the skin dry before it goes on and you'll get proper crackle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Thyme Crackle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGentle on flavour, ruthless on the skin.\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 1.6kg); 2 tbsp Soft Coq; 1 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the chicken bone dry, then rub Soft Coq under and over the skin and pop the lemon in the cavity.\u003c\/li\u003e\n\u003cli\u003eRest it uncovered in the fridge for 2 hours to dry the skin further.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 60–75 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 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 Dry skin plus high heat equals crackle; the thyme and garlic toast golden on top.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017585194,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-soft-coq-rub-200g-front-v2.png?v=1788042282"},{"product_id":"rum-and-que-rib-rocker","title":"RUM AND QUE: Rib Rocker Pork Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — sweet and savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (onion flavours). Ingredients: sugar, spices, salt, garlic, onion flavours (milk), molasses powder — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, pulled pork \u0026amp; chops\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the rib rack\u003c\/h2\u003e\n\u003cp\u003eRib Rocker is Rum and Que's pork specialist — a sweet, molasses-backed rub that lacquers up into a sticky, mahogany bark on low-and-slow pork. It's the one the competition crew reach for when ribs are on the line, and it earns its name every time.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown-sugar sweetness and molasses lead, with savoury garlic and warm spice underneath. As it cooks it caramelises into that deep, sticky pork-rib flavour — sweet, rounded and moreish, with no chilli heat to speak of.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a rack of pork ribs generously, wrap and smoke low and slow, then unwrap to set a sticky, sweet bark.\u003c\/li\u003e\n\u003cli\u003eRub it hard into a pork shoulder the night before for pulled pork with a molasses-dark crust.\u003c\/li\u003e\n\u003cli\u003eDust pork chops or belly before grilling so the sugars caramelise on the edges.\u003c\/li\u003e\n\u003cli\u003eUse it on chicken thighs when you want a sweeter, stickier finish than a savoury rub gives.\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast pumpkin wedges for a sweet-savoury side. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA slightly coarse, red-brown rub you can smell the molasses in. The sugar content means it caramelises fast — keep the heat gentle and let it build colour rather than scorch.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, spices, salt, garlic, onion flavours (milk), molasses powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (via the onion flavours). May contain further allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/710_holding-high-pork-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the rub I'd trade my last coin for come rib day. Rub the rack, smoke it slow, then mop on \u003ca href=\"\/en-nz\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Glaze\u003c\/a\u003e in the last stretch and finish with a lick of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach\u003c\/a\u003e to cut the sweetness. Don't wrap too early — let the bark set first.\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: Molasses Mahogany Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky enough to need a getaway driver.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 3 tbsp Rib Rocker; 2 tbsp yellow mustard; ½ cup apple juice; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePull the membrane off the back, smear on the mustard and coat with Rib Rocker. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 3 hours until the colour is deep red-brown.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the apple juice and butter and cook 2 more hours.\u003c\/li\u003e\n\u003cli\u003eUnwrap and give it 30–45 minutes to set a sticky bark, until the rack bends and cracks when lifted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the heat gentle lets the molasses sugars caramelise rather than scorch.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017617962,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-rib-rocker-pork-rub-200g-front-v2.png?v=1788042281"},{"product_id":"rum-and-que-blackout","title":"RUM AND QUE: Blackout Beef Rub – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, colour — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — brisket, beef ribs, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBlack bark, big beef\u003c\/h2\u003e\n\u003cp\u003eBlackout is Rum and Que's beef rub for people who chase colour. It lays down a deep, dark, savoury bark that looks the business and tastes even better — the kind of crust that makes a brisket photo itself. Built on the competition circuit, aimed squarely at red meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and garlic-forward, with warm spice and a lightly sweet base that caramelises dark over a long cook. It's all depth and umami, no chilli burn — the flavour of a proper black bark.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, savoury, garlicky bark.\u003c\/li\u003e\n\u003cli\u003eWork it into beef short ribs and let them render down until the crust is dark and glossy.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks generously and sear hard for a near-black, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eRub over beef cheeks before a long braise for extra colour and depth.\u003c\/li\u003e\n\u003cli\u003eDust it on portobello mushrooms for a meaty, savoury vego hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse-ground rub that reads almost black in the jar. It builds colour fast over a low cook — give it time and low heat and it sets into a genuine bark rather than a burnt edge.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\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\/642_wink-black-bark-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIf it's beef and it's not wearing Blackout, I'm suspicious. Take it dark on a brisket, rest it long, then serve with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e and a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes over the slices. Salt the meat a day ahead and the bark sets twice as well.\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: Blackout Reverse-Seared Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLights out on the crust, pink in the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip or rump cap; 2 tbsp Blackout; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, oil and coat the beef all over with Blackout and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reads 50°C internal, about 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1–2 minutes a side until it reaches 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thinly against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slow first, hot last gives you that near-black bark without a grey band underneath.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017683498,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-blackout-beef-rub-220g-front-v3.png?v=1788042276"},{"product_id":"rum-and-que-ram-rod","title":"RUM AND QUE: Ram Rod Game Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMade for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eRam Rod is Rum and Que's game rub — a savoury, herb-driven blend built to stand up to the stronger flavours of lamb, venison and wild meat. Where a sweet rub would clash, this one leans into the gaminess and rounds it out. Serious gear for the hunter's kitchen.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic and thyme lead over a savoury, lightly salted base, with warm spice to carry the richer proteins. Herbaceous and grounded rather than sweet — it complements game instead of masking it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart, herby and savoury.\u003c\/li\u003e\n\u003cli\u003eSeason venison backstrap and sear hard and fast, then rest — it loves the thyme.\u003c\/li\u003e\n\u003cli\u003eCoat lamb chops or cutlets before a quick, hot grill.\u003c\/li\u003e\n\u003cli\u003eWork it into a butterflied leg of lamb for the barbecue.\u003c\/li\u003e\n\u003cli\u003eUse it on a beef-and-lamb koftas mix for the skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked rub with visible thyme and garlic through a warm-toned base. It coats evenly and holds on the surface of leaner game cuts, building a herby crust as it cooks.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-hat-tip.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGame meat scares off the timid — good, more for us. Rub a lamb shoulder, take it low and slow, then glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside. Rest game meat longer than you think — it pays you back.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Thyme-Basted Venison Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWild meat, tamed in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g venison backstrap; 2 tbsp Ram Rod; 1 tbsp olive oil; 1 tbsp butter; 2 sprigs fresh thyme.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the backstrap, season all over with Ram Rod and leave at room temp for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan or grill for 2–3 minutes a side until it reads 55°C.\u003c\/li\u003e\n\u003cli\u003eIn the last minute add the butter and thyme and spoon it over the meat.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lean game dries out fast, so a hard sear and a long rest keep it juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017781802,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-ram-rod-game-rub-200g-front-v2.png?v=1788042280"},{"product_id":"rum-and-que-intensify","title":"RUM AND QUE: Intensify All Purpose Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, no real heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (flavour enhancer 621). Ingredients: salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour booster\u003c\/h2\u003e\n\u003cp\u003eIntensify does exactly what the name promises. It's Rum and Que's umami-loaded all-purpose booster — the shaker you reach for when a cook needs more savoury depth. Less a standalone show pony, more the secret weapon that makes everything else on the plate taste like more.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, mouth-filling savouriness — garlic, salt and a rounded umami hit that amplifies whatever it lands on. Barely any sweetness and no chilli; just pure savoury intensity.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust it over steak or burgers in the last moments for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eStir a pinch through mince, meatballs or a bolognese for deeper savoury flavour.\u003c\/li\u003e\n\u003cli\u003eSeason roast vegetables or hot chips for a moreish, savoury edge.\u003c\/li\u003e\n\u003cli\u003eUse it as a base layer under a sweeter rub to build savoury depth.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn for a salty, umami snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing savoury seasoning with visible garlic. Because it's built to boost, a little goes a long way — season, taste, then add more.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains a flavour enhancer (MSG, 621). May contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/691_thumbs-up-beef-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery galley has one bottle it swears by — this is mine for making a lazy cook taste deliberate. Lay it down as your savoury base, splash \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e over the top, and finish with a crack of \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper\u003c\/a\u003e. Season in layers as you cook, not all at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Umami Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin, crispy and suspiciously good.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince (20% fat), rolled into 4 balls; 2 tsp Intensify; 4 cheese slices; 4 burger buns, toasted.\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\u003eHeat a flattop or heavy pan until very hot, about 230°C.\u003c\/li\u003e\n\u003cli\u003eDrop a ball on, smash it thin with a spatula and season the top with a pinch of Intensify.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until the edges are deeply browned, flip, add cheese and cook 1 more minute until cooked through (71°C).\u003c\/li\u003e\n\u003cli\u003eStack straight onto the toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the raw top means the umami cooks right into the crust after the flip.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017847338,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-intensify-all-purpose-rub-200g-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-meat-juice","title":"RUM AND QUE: Meat Juice Glaze \u0026 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 — sweet, 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 New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, brisket, chicken \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe pitmaster's all-rounder\u003c\/h2\u003e\n\u003cp\u003eMeat Juice is Rum and Que's original-blend BBQ sauce and glaze in one — the sweet, maple-backed bottle that brushes onto ribs, sauces a burger and glazes a bird with equal ease. It's gluten free, competition-bred, and the one that ends up on everything once it's open.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and glossy up front — maple and date syrup over tangy cider vinegar and tomato, rounded out with garlic, Worcester and warm spice. It's rich and sticky rather than sharp, with a smooth, moreish finish and no chilli heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMop it onto pork ribs in the last 20 minutes of the cook so it sets into a sticky, glossy glaze.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken pieces on the grill for a lacquered, caramelised skin.\u003c\/li\u003e\n\u003cli\u003eSpoon it straight onto a brisket burger or pulled-pork roll as a sweet BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eGlaze a whole ham and bake until it blisters and shines.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through pan juices or baked beans for instant BBQ depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, pourable, dark-mahogany sauce with a glossy sheen. It clings to a basting brush and sets to a sticky glaze under heat, so add it late rather than early to avoid catching.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Maple flavoured syrup [glucose (223), sugar water, maple syrup, caramel colour 150c, natural maple flavour (colour 150d), preservative 202, citric acid (330)], cider vinegar, tomato paste, date syrup, water, Worcester sauce, salt, garlic, spice, herbs, preservatives 202, 211.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (as stated by the brand). May contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\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\/674_present-glazed-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet, sticky and dangerously easy to over-pour — ask me how I know. Rub your beef with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-beef-rub-300g\"\u003eFour Saucemen The Beef Rub\u003c\/a\u003e, smoke it, then glaze with Meat Juice and add a hit of \u003ca href=\"\/en-nz\/products\/danny-balboas-fight-sauce-hot-sauce\"\u003eDanny Balboas Fight Sauce\u003c\/a\u003e for a smoky chipotle kick against the sweet. Glaze late so the sugars don't scorch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Meat Juice Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacquered, glossy and gone in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 1 tbsp oil; 1 tsp salt and ½ tsp pepper; ½ cup Meat Juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wings with oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 35–40 minutes until the skin is golden.\u003c\/li\u003e\n\u003cli\u003eToss in Meat Juice and return to the heat for 5–8 minutes until sticky and the thickest wing reads 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing late gives you a glaze, not a burnt sugar crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017912874,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-meat-juice-bbq-sauce-500ml-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-mustard-sauce","title":"RUM AND QUE: Mustard Sauce – 300ml","description":"\u003ch2\u003eOur Carolina Mustard Sauce is a full flavour mustard bomb! This rich and tangy sauce goes great on everything from pulled pork burgers to salads.\u003c\/h2\u003e\n\u003cp\u003eA great accompaniment to any BBQ or lunch snack that you can think of. Go on - Slap It On!!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Water, Cider Vinegar, Sugar, White Vinegar, Mustard Powder, Butter, Soy Sauce, Salt, Spices, Garlic, Stabilizer (Xanthan).\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize\u003c\/b\u003e: 300ml Squeeze Bottle!\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\/031_ribs-cleaver-hug.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;\"\u003eCarolina gold, smuggled home in a squeeze bottle: tangy, rich and loud with mustard. Rub a pork shoulder 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, smoke it to 95°C, pull it and toss the meat through a good slug of this. Pile it on soft rolls with slaw and a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-habanero-carrot-hot-sauce\"\u003eFancy Hanks Habanero \u0026amp; Carrot Hot Sauce\u003c\/a\u003e. Slap it on, then hide the bottle.\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 Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang, smoke and a squeeze of mischief.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder; 4 tbsp pork rub; 1 cup Mustard Sauce; 8 soft rolls; 2 cups coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over and smoke at 120°C until it probes tender at 93–95°C, around 10–12 hours.\u003c\/li\u003e\n\u003cli\u003eWrap and rest for 1 hour, then pull the meat and discard any fat.\u003c\/li\u003e\n\u003cli\u003eToss the pork through ½ cup of Mustard Sauce while it's warm.\u003c\/li\u003e\n\u003cli\u003ePile onto rolls with slaw and squeeze over more sauce to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sharp vinegar and mustard cut straight through the rich pork fat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018011178,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-mustard-sauce-carolina-style-300ml-front.png?v=1788042280"},{"product_id":"rum-and-que-char-siu-sauce","title":"RUM AND QUE: Char Siu Sauce – 300ml","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 savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, ribs \u0026amp; noodles\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChinese-BBQ, bottled\u003c\/h2\u003e\n\u003cp\u003eChar Siu is Rum and Que's take on the classic Chinese barbecue sauce — the glossy, sweet-savoury lacquer behind proper char siu pork. Use it as a marinade, a glaze or a finishing sauce and you're one bottle away from takeaway-shop flavour at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and deeply savoury, with the rounded, slightly caramelised profile that defines char siu. It's built to glaze and gloss, turning sticky and burnished as it cooks rather than sitting sharp or thin.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate pork scotch or belly strips for a few hours, then roast and baste for classic char siu.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings in the last minutes on the grill for a sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eToss through noodles or fried rice for an instant sweet-savoury BBQ hit.\u003c\/li\u003e\n\u003cli\u003eBrush over pork ribs as an Asian-style glaze instead of a Western BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for bao, dumplings or spring rolls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-amber sauce that pours thick and clings to meat. It caramelises quickly under high heat, so glaze towards the end of the cook and watch it turn sticky and burnished.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/477_hungry-char-siu-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\n\u003cp style=\"margin:0;\"\u003eSmuggled more than a few pork bellies out of the kitchen glazed in this. Season the pork with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, roast and lacquer with Char Siu, then bring the noodles to life with a swirl of \u003ca href=\"\/en-nz\/products\/danny-balboas-juice-head-roasted-red-grape-szechuan-habanero-hot-sauce-200ml\"\u003eDanny Balboas Juice Head\u003c\/a\u003e. Baste in thin coats so it builds gloss instead of burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Char Siu Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTakeaway-shop gloss, no queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork scotch fillet, cut into 5cm-thick strips; ⅔ cup Char Siu 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\u003eMarinate the pork in half the sauce for at least 4 hours, ideally overnight.\u003c\/li\u003e\n\u003cli\u003eRoast on a rack over a tray at 180°C for 30–35 minutes, turning once, until it reads 63°C.\u003c\/li\u003e\n\u003cli\u003eMix the remaining sauce with the honey and baste every 5 minutes for the last 15 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin coats late in the cook build a burnished lacquer without burning.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018076714,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-char-siu-sauce-300ml-front-v2.png?v=1788042277"},{"product_id":"rum-and-que-umami-garlic","title":"RUM AND QUE: Umami Port \u0026 Black Garlic Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich and savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, roast beef, mushrooms \u0026amp; cheese\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:#fbbf24;\"\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\u003eA few drops changes everything\u003c\/h2\u003e\n\u003cp\u003eUmami Port \u0026amp; Black Garlic is Rum and Que's luxe finishing sauce — a dark, glossy hit of savoury depth built to go on at the very end. Port and mellow, molasses-sweet black garlic give it a richness that flatters a steak or a mushroom without a scrap of chilli. Gluten free and vegan-friendly, too.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, brooding umami — fruity port sweetness folded into the treacle-dark, almost-balsamic funk of black garlic. It's rich and rounded, savoury to the core, and adds instant restaurant polish to whatever it touches.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon a little over a rested steak just before serving for a glossy, savoury finish.\u003c\/li\u003e\n\u003cli\u003eDrizzle across grilled or roasted mushrooms to double down on the umami.\u003c\/li\u003e\n\u003cli\u003eSwirl through pan juices or a jus to deepen a roast-beef gravy.\u003c\/li\u003e\n\u003cli\u003eFinish roast vegetables or a cauliflower steak for a vegan flavour bomb.\u003c\/li\u003e\n\u003cli\u003eAdd a few drops to a cheese board alongside a hard, aged cheddar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, glossy, pourable finishing sauce — thinner than a BBQ sauce, made for drizzling rather than glazing. Use it sparingly at the end of cooking; a little delivers a lot of savoury depth.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand). Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-eyes-roll-savour.png?v=1782795870\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the little bottle I keep hidden from the crew — too good to share. Rub a steak with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black\u003c\/a\u003e, grill it hard, rest it, then drizzle this over and scatter \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic\u003c\/a\u003e flakes on top. Add it after resting, never during — heat dulls the port.\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: Port and Black Garlic Field Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteakhouse depth, no steak required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 large field mushrooms; 2 tbsp olive oil; Salt and pepper; 2 tbsp Umami Port \u0026amp; Black Garlic Sauce; Chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the mushrooms with oil and season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eGrill or roast gill-side up at 200°C for 8–10 minutes until tender and juicy.\u003c\/li\u003e\n\u003cli\u003eSpoon the sauce into the caps just before serving and scatter with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding it off the heat keeps the port fruity and the black garlic mellow.\u003c\/p\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\u003e\nIt's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003e\nRum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003e\nNo heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e\u003cbr\u003e\nIt's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\"}},\n    {\"@type\":\"Question\",\"name\":\"How do I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018142250,"sku":"RAQPBG","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-port-black-garlic-sauce-150ml-front-v3.png?v=1788042281"},{"product_id":"rum-and-que-umami-seasoning","title":"RUM AND QUE: Umami Garlic Butter Finishing Seasoning – 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury umami\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips, roast veg \u0026amp; garlic bread\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eButter, bottled as a shake\u003c\/h2\u003e\n\u003cp\u003eUmami Garlic Butter is Rum and Que's finishing seasoning that tastes like a knob of garlic butter melted over the top — without the butter. Sprinkle it on at the end and it turns a plain steak, a bowl of chips or roast veg into something you can't stop eating. Pure savoury depth in a pouch.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, buttery garlic leads, backed by mushroom and onion umami, toasty soy and a savoury yeast depth. It reads like roast-garlic butter and browned mushrooms — mouth-filling, moreish and completely savoury, with no heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower it over a rested steak so it melts into the surface like a garlic-butter baste.\u003c\/li\u003e\n\u003cli\u003eToss hot chips or wedges in it straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eDust roast potatoes or grilled mushrooms for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eSprinkle on garlic bread with a little melted butter before it goes under the grill.\u003c\/li\u003e\n\u003cli\u003eFinish grilled corn or popcorn for a savoury, buttery snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, savoury finishing seasoning with visible dried garlic and vegetable flecks. Built to go on at the end — sprinkle over hot, buttery or oily food so it clings and blooms.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated vegetables (garlic, mushroom, onion), flavours (milk), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], yeast extract, vegetable oil, vegetable protein extract (maize), herb extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/652_sprinkle-garlic-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe finish that makes people ask what your secret is. Rub a steak with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye\u003c\/a\u003e, grill and rest it, shower this over the top, and stack it on a bun with \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas Burger Sauce\u003c\/a\u003e. Add it after the meat rests so the flavours stay fresh, not cooked out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Butter Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy edges, buttery garlic, empty tray.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Umami Garlic Butter Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15–20 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSquash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eShower with the seasoning straight out of the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot oil on a crispy surface makes the seasoning cling and bloom.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018240554,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-garlic-butter-seasoning-100g-front.png?v=1783484759"},{"product_id":"rum-and-que-dirty-seasoning","title":"RUM AND QUE: Dirty Bird Fried Chicken Seasoning \u0026 Coating – 150g","description":"\u003ch2\u003eDirty Bird has those southern fried spices that are the cornerstone of what’s great about fried chicken.\u003c\/h2\u003e\n\u003cp\u003eA great flavour for the whole family to enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Maize Starch, Salt, Spices, Dehydrated Garlic, Flavour Enhancer (621), Herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDietary (brand-stated):\u003c\/b\u003e Gluten free — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize\u003c\/b\u003e: 150g Pouch\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\/302_bite-fried-drumstick.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSouthern-fried flavour in a pouch — salty, garlicky and herby, with enough starch in the blend to give you a proper crunch. Soak thighs in buttermilk, dredge, fry, then hit them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e or a drizzle of \u003ca href=\"\/en-nz\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e. Fried chicken night for the whole household, 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: Dirty Bird Buttermilk Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy, juicy fried chicken without a deep fryer in sight.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 2 cups buttermilk; ½ cup Rum and Que Dirty Bird seasoning mixed with 1 cup plain flour; Vegetable oil for shallow frying.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoak the thighs in buttermilk in the fridge for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eLift out, let the excess drip off, and dredge firmly in the seasoned flour. Rest 10 minutes so the coating sets.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in 2–3cm of oil at 170°C for 5–7 minutes a side until deep golden and the centre reads 75°C.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack and serve while it still crackles.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018338858,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-dirty-bird-original-fried-chicken-seasoning-150g-front.png?v=1788042278"},{"product_id":"rum-and-que-umami-truffle-butter-seasoning","title":"RUM AND QUE: Umami Truffle Butter Finishing Seasoning – 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips \u0026amp; fries, eggs \u0026amp; popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTruffle without the second mortgage\u003c\/h2\u003e\n\u003cp\u003eUmami Truffle Butter is Rum and Que's finishing seasoning for when you want to make dinner feel expensive. Earthy truffle folded into a savoury garlic-and-butter umami base, sprinkled over the top at the end — it turns chips, steak or scrambled eggs into a restaurant plate for the price of a shake.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, earthy truffle over browned-butter garlic, mushroom and onion umami, with a toasty soy backbone. Luxe and aromatic rather than heavy, and completely savoury — a little smells and tastes like a lot.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot, crispy chips or fries in it the second they come out of the oil.\u003c\/li\u003e\n\u003cli\u003eShower over a rested steak or a fat mushroom for an instant truffle finish.\u003c\/li\u003e\n\u003cli\u003eFold a pinch through scrambled eggs or a mushroom risotto right at the end.\u003c\/li\u003e\n\u003cli\u003eDust over popcorn for a wildly good movie-night snack.\u003c\/li\u003e\n\u003cli\u003eSprinkle on mac and cheese or loaded fries just before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, aromatic finishing seasoning, a shade darker than the garlic butter, with a genuine truffle scent on opening. Made to go on at the very end so the truffle aroma stays lively.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, flavours (milk), dehydrated vegetables (garlic, mushroom, onion), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], tapioca starch, colour (150c), yeast extract, vegetable oil, anti caking agent (551), vegetable protein extract (maize), herb extract, natural truffle flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/700_shhh-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFancy enough to feel like contraband, cheap enough to use often — my kind of loot. Season a steak with \u003ca href=\"\/en-nz\/products\/meat-mitch-steer-season-world-championship-beef-rub-297g\"\u003eMeat Mitch Steer Season\u003c\/a\u003e, grill and rest, then finish with this and a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes. Sprinkle at the table so the truffle hits your nose before your fork.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Truffle Shoestring Fries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFancy-restaurant chips at frozen-aisle prices.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g frozen shoestring fries; 1–2 tsp Umami Truffle Butter Seasoning; 2 tbsp finely grated parmesan.\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 fries in an air fryer or oven at 200°C for about 15 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eTip them straight into a big bowl and toss with the seasoning and parmesan.\u003c\/li\u003e\n\u003cli\u003eServe immediately while the truffle aroma is at its loudest.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the chips the second they're done means it sticks to the hot surface.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542125424682,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-truffle-butter-seasoning-100g-front.png?v=1783484765"},{"product_id":"rum-and-que-dirty-bird-nashville-seasoning","title":"RUM AND QUE: Dirty Bird Nashville Fried Chicken Seasoning \u0026 Coating – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — Nashville-style, a proper cayenne bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (flavour enhancer 621). Ingredients: spices and spice extract, salt, dehydrated garlic, flavour enhancer (621), herbs — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, wings \u0026amp; tenders\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eNashville heat in a pouch\u003c\/h2\u003e\n\u003cp\u003eDirty Bird Nashville is Rum and Que's fiery fried-chicken seasoning and coating — built to bring that hot, red, cayenne-slicked Nashville flavour to your own kitchen. Use it as a seasoning through the flour or as the coating itself, and turn out fried chicken with a serious bite.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUpfront cayenne heat over a savoury, herby, garlicky base. It's properly hot in the Nashville tradition — fierce but flavoured, not just fire — with the kind of red, spiced crust that stains your fingertips and keeps you reaching back for more.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMix it through your flour dredge, then coat brined chicken pieces and fry until deep golden.\u003c\/li\u003e\n\u003cli\u003eToss just-fried chicken in a little more so the heat sits right on the crust.\u003c\/li\u003e\n\u003cli\u003eStir into melted butter and brush over the fried bird, Nashville-style.\u003c\/li\u003e\n\u003cli\u003eSeason wings before an air-fry or bake for a lower-effort hot-chicken hit.\u003c\/li\u003e\n\u003cli\u003eRub over halloumi or cauliflower before frying for a meat-free version.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA red-tinged, spiced seasoning with visible herbs and garlic. Fine enough to work through a flour dredge and to cling to a hot, oiled crust.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices and spice extract, salt, dehydrated garlic, flavour enhancer (621), herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains a flavour enhancer (MSG, 621). Further allergens to be confirmed — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/492_big-bite-nashville-burger.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;\"\u003eHot enough to make a grown pirate weep, and worth every tear. Coat and fry the bird in this, cool the burn with a pot of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese\u003c\/a\u003e, then double down for the brave with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml\"\u003eBBQ Mafia The Capo\u003c\/a\u003e vinegar hot sauce. Brine the chicken first — it keeps it juicy under all that 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: Nashville Hot Chicken Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBring napkins. Bring courage.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 chicken thigh fillets; 1 cup buttermilk; 1 cup plain flour mixed with 2 tbsp Dirty Bird; 3 tbsp melted butter mixed with 1 tbsp Dirty Bird; 4 buns with pickles.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoak the thighs in buttermilk for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eDredge in the seasoned flour, pressing it on well.\u003c\/li\u003e\n\u003cli\u003eShallow-fry at 170°C for 6–8 minutes, turning, until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eBrush with the spiced butter and stack in buns with pickles.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The spiced butter puts the Nashville heat right on the crunchy crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542125490218,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-dirty-bird-nashville-coating-150g-front-v2.png?v=1788042277"},{"product_id":"rum-and-que-shandy-lemon-lime-beer-rub-200g","title":"RUM AND QUE: Shandy Lemon-Lime Beer Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — all citrus, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, fish, seafood \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSummer in a shaker\u003c\/h2\u003e\n\u003cp\u003eShandy is Rum and Que's beer-inspired rub built around bright lemon and lime — the zesty, no-heat seasoning that tastes like a cold one on a hot day. It's the one you reach for when the seafood's on ice and the grill's fired for chicken, fish and everything light.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh, zingy citrus up front — lemon and lime over a light savoury base. It's clean and summery rather than heavy, with no chilli heat, so it lifts delicate proteins instead of overpowering them.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust it over white fish or prawns just before they hit a hot grill or pan.\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings or thighs for a fresh, citrusy alternative to a heavy BBQ rub.\u003c\/li\u003e\n\u003cli\u003eSprinkle over grilled corn, zucchini or asparagus with a squeeze of lime.\u003c\/li\u003e\n\u003cli\u003eRub onto calamari or a whole snapper before the barbecue.\u003c\/li\u003e\n\u003cli\u003eShake over hot chips with a wedge of lemon for a zesty side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA bright, pale rub you can smell the citrus in. Fine and free-running, it coats delicate proteins evenly and won't clump straight from the pack.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/861_drooling-citrus-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;\"\u003eTastes like shore leave in the tropics — I'm in. Hit chicken or fish with this, glaze with a little \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ\u003c\/a\u003e, and shake \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e over the chips. Add citrus rubs late on seafood so the zest stays bright rather than turning bitter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lemon-Lime Grilled Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShore leave on a skewer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 1 tbsp olive oil; 2 tsp Shandy Rub; Lime wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns in oil, then dust with Shandy right before cooking.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side until pink and just opaque.\u003c\/li\u003e\n\u003cli\u003eSqueeze over fresh lime and get them to the table fast.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning at the last minute keeps the citrus bright and the prawns juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639129130,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-shandy-lemon-lime-beer-rub-200g-front-v2.png?v=1788042281"},{"product_id":"rum-and-que-the-porter-beer-rub","title":"RUM AND QUE: The Porter Beer Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — rich and savoury, a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e To be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDark beer, dark meat\u003c\/h2\u003e\n\u003cp\u003eThe Porter is Rum and Que's richest beer-inspired rub — built around the deep, roasty character of a porter, with a touch of chocolate folded in. It's made for the big flavours: beef, lamb and game that can carry a darker, more decadent crust.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep and savoury with a roasted, malty edge and a hit of cocoa richness. The chocolate reads as depth rather than sweetness, rounding out red meat and game the way a stout gravy would. Full-bodied and moreish, with only a whisper of warmth.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub thick steaks and sear hard for a dark, cocoa-rich crust.\u003c\/li\u003e\n\u003cli\u003eCoat a beef short rib or brisket for a deep, roasty bark over a long cook.\u003c\/li\u003e\n\u003cli\u003eSeason venison or lamb backstrap where the richness can stand up to the meat.\u003c\/li\u003e\n\u003cli\u003eWork it into a beef cheek or shin before a red-wine braise.\u003c\/li\u003e\n\u003cli\u003eDust over a portobello mushroom for a meaty, malty vego option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, rich-toned rub with a roasty, malty aroma. It coats red meat evenly and builds a deep, near-black crust under a hard sear or a long cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains added chocolate. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/810_cheers-porter-beefrib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eChocolate on a steak sounds like madness until you taste it — then you're a believer. Sear beef in this, sauce it with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml\"\u003eBBQ Mafia The Fix Bourbon \u0026amp; Cola\u003c\/a\u003e, and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. Let a thick steak come to room temp before searing for an even crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Porter-Crusted Braised Beef Cheeks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark, rich and falling apart on purpose.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 beef cheeks (about 1.2kg); 3 tbsp The Porter Beer Rub; 1 tbsp oil; 1 brown onion, sliced; 2 cups beef stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the cheeks in the rub and sear in oil in a heavy pot for 3 minutes a side until deeply crusted.\u003c\/li\u003e\n\u003cli\u003eAdd the onion and stock, cover and braise in a 150°C oven for 3–3.5 hours until fork-tender.\u003c\/li\u003e\n\u003cli\u003eLift out the cheeks and simmer the liquid for 10 minutes until it thickens into a sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cocoa and malt in the rub melt into the braise and give you a stout-style gravy for free.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639227434,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-the-porter-beer-rub-front-v2.png?v=1788042280"},{"product_id":"rum-and-que-hazy-ipa-beer-rub","title":"RUM AND QUE: Hazy IPA Beer Rub","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — bright and fruity, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, seafood \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTropical, hazy, hoppy\u003c\/h2\u003e\n\u003cp\u003eHazy IPA is Rum and Que's beer-inspired rub bottled from a hazy pale ale — all juicy passionfruit and citrus with a soft hoppy note and real beer extract. No heat, just a bright, tropical lift for chicken, pork and seafood that tastes like a summer session in a shaker.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eJuicy passionfruit and citrus lead, with a gentle hoppy, malty note from the beer extract underneath. It's fruity and fresh rather than sweet or sharp, and carries no chilli heat — a bright seasoning that plays beautifully with lighter proteins.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken thighs or wings before the grill for a juicy, tropical hit.\u003c\/li\u003e\n\u003cli\u003eRub pork chops or a loin and let the fruit notes settle in before cooking.\u003c\/li\u003e\n\u003cli\u003eDust over prawns, calamari or white fish just before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eSprinkle across grilled pineapple or corn for a fruity, summery side.\u003c\/li\u003e\n\u003cli\u003eShake over halloumi or a veggie skewer for a bright, meat-free option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA bright, fruity-smelling rub, fine and free-running. It coats lighter proteins evenly and brings colour and aroma without any heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains beer extract. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/527_cheers-hazy-beer-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA beer you can season with instead of drink — finally, a use for the last can. Rub chicken or pork with this, glaze with \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-jalapeno-rib-glaze\"\u003eKosmos Q Peach Jalapeño Rib Glaze\u003c\/a\u003e, and splash on \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e for a tropical jalapeño lift. Go easy on the glaze so the fruit in the rub still shines.\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: Hazy IPA Pork Chops and Pineapple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA summer session, no can required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tbsp Hazy IPA Beer Rub; 1 tbsp olive oil; 4 fresh pineapple rings.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the chops and let them sit for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 4–5 minutes a side until they reach 63°C, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eDust the pineapple with a little rub and grill 2 minutes a side until charred. Serve together.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The passionfruit and citrus notes in the rub love grilled pineapple just as much as the pork does.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639292970,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-hazy-ipa-beer-rub-240g-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-dirty-bird-bbq-chicken-seasoning-150g","title":"RUM AND QUE: Dirty Bird BBQ Chicken Seasoning – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury and smoky, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e BBQ chicken, wings, roast chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChicken night, sorted\u003c\/h2\u003e\n\u003cp\u003eDirty Bird BBQ Chicken Seasoning is the mild, smoky sibling in the Dirty Bird family — built for the nights you want proper BBQ chicken flavour without reaching for the heat. Rub it on, cook it your way, done.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and smoky up front with a gentle sweetness through the middle, finishing clean — built to taste like backyard BBQ chicken, not a spice-rack afterthought.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat chicken thighs or drumsticks generously before they hit a hot grill for classic BBQ chicken char.\u003c\/li\u003e\n\u003cli\u003eSeason a whole spatchcocked chicken under and over the skin before roasting.\u003c\/li\u003e\n\u003cli\u003eToss through wings before baking or frying for a smoky, no-heat house wing.\u003c\/li\u003e\n\u003cli\u003eDust over corn on the cob or chips for a BBQ-chicken-adjacent side.\u003c\/li\u003e\n\u003cli\u003eRogue use: mix into mayo for a smoky dipping sauce alongside the chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pack\u003c\/h2\u003e\n\u003cp\u003eA fine, smoky orange-brown seasoning that coats evenly and browns nicely without burning on a hot grill.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim, printed on label) — 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\/913_drooling-fried-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;\"\u003eSmoky, savoury and gently sweet with zero chilli — the chicken seasoning that keeps the whole table happy. Spatchcock a chook, coat it under and over the skin, and cook it hot so the crust sets instead of steaming. \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas BBQ Boomtang\u003c\/a\u003e on the side for dipping, a shake of \u003ca href=\"\/en-nz\/products\/misty-gully-competition-chicken-salt-150g\"\u003eMisty Gully Competition Chicken Salt\u003c\/a\u003e on the chips. The crew always tries to pinch a pouch.\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: Spatchcock Dirty Bird\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrisp skin, smoky crust, no heat — dinner the kids will fight over.\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; 2–3 tbsp Rum and Que Dirty Bird BBQ Chicken Seasoning; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSpatchcock the chicken, pat it dry, and rub oil and seasoning under and over the skin.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C, skin up, for 45–60 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eFlip skin-down over direct heat for 2–3 minutes to crisp, watching closely.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44766243127338,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-dirty-bird-bbq-chicken-seasoning-150g-front.png?v=1788042544"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rum-and-que-brand-logo.png?v=1784825801","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/rum-and-que.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}