{"title":"Sauces","description":"\u003cp\u003e\u003cstrong\u003eSauce is the last thing that touches the meat\u003c\/strong\u003e before it hits the plate — bottled, brushed or ladled on, it's the finishing layer that turns good bark into a proper feed. This shelf runs the full spread: American-style barbecue sauce, Worcestershire, glazes and hot sauce, sourced from backyard producers across Australia, New Zealand and the US. Brush it on in the last twenty minutes on ribs and pulled pork so it caramelises instead of burns, glaze a ham or a rack of burnt ends, or keep a bottle on the table for burgers, wings and chips.\u003c\/p\u003e\n\u003cp\u003eStart with Hardcore Carnivore's \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eBurnt Ends Sauce\u003c\/a\u003e for sticky, smoky ribs, Elk Creek's \u003ca href=\"\/en-nz\/products\/elk-creek-country-style-bbq-sauce\"\u003eCountry Style Original\u003c\/a\u003e for an honest all-rounder, or Kosmos Q's \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eApple Chipotle\u003c\/a\u003e for pulled pork with a fruity kick.\u003c\/p\u003e\n\u003cp\u003eThis is the widest sauce range in the shop — sweet, tangy, hot, savoury and Worcestershire, so there's a bottle for every cook and every plate, not just one house style.\u003c\/p\u003e\n\u003cp\u003eA good few are gluten free and several are Australian and New Zealand made, brushed on by people who know the difference between a glaze and a drowning. The last layer of flavour, done properly.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/bbq-sauce\"\u003eBBQ sauce\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/hot-sauce\"\u003ehot sauce\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"blend-blazed-smoked-chilli-honey","title":"BLEND SMOKED HONEY: BLAZED Smoked Chilli Honey – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium–hot — sweet first, then a real smoked-chilli build\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Carina Heights, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients, no added MSG, vegetarian (contains honey) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, pizza, pork crackling, soft cheese\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHot honey with a smoky dark streak\u003c\/h2\u003e\u003cp\u003eBlend Blazed is the original smoked honey's wilder cousin — a heatseeker built with hand-smoked, locally grown ‘Super Hots’. It's still that gorgeous raw Aussie honey, but there's a slow-burning smoked-chilli voodoo underneath. Sweet, dark and dangerous.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness opens the door, then a rolling wave of smoked-chilli heat builds through the middle, finishing on lingering hickory smoke. It's not a novelty burn — it's layered, warming and genuinely moreish.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over hot, crunchy fried chicken — the hot-honey classic.\u003c\/li\u003e\n\u003cli\u003eFinish a pizza straight out of the oven for sweet-heat in every bite.\u003c\/li\u003e\n\u003cli\u003ePour over pork crackling or belly for a sticky, spicy glaze.\u003c\/li\u003e\n\u003cli\u003eSpoon over soft brie or a baked camembert.\u003c\/li\u003e\n\u003cli\u003eRogue move: a thin drizzle over dark chocolate mud cake — trust the Smuggler.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dark amber honey flecked with smoked chilli, pouring in a slow, glossy ribbon. The heat sits in the honey, so it builds as you eat rather than slapping you at the front.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild Australian honey, natural cold smoke, toasted spices, hickory smoke extract, hand-smoked chillies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients and no added MSG; vegetarian (contains honey). These are genuine super-hot chillies, so start light. Made with raw honey — not for infants under 12 months. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-fan-spicy.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons hot honey earns its keep on fried chicken. Dust the bird with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e before it hits the oil, drizzle this Blazed over while it's still spitting hot, and keep a little \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e on the side for dipping. Sweet, smoky, and just enough burn to keep you honest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Pepperoni Pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet heat, straight out of the oven.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pizza base; ⅓ cup tomato passata; 1 cup grated mozzarella; 80g pepperoni; 1–2 tbsp Blazed Smoked Chilli 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\u003eSpread the passata over the base and top with mozzarella and pepperoni.\u003c\/li\u003e\n\u003cli\u003eBake at 250°C (or in a pizza oven) for 8–10 minutes until bubbling and the edges curl.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the hot honey the second it comes out.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The pepperoni fat and the honey's smoked chilli meet on the hot pizza and turn into a glaze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Blend Blazed?\u003c\/strong\u003e\u003cbr\u003eIt's a proper sweet-heat. Raw honey lands first, then a rolling warmth builds from hand-smoked, locally grown super-hot chillies. Start with a light drizzle and go from there.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eFried chicken, hot-honey pizza, pork crackling and soft cheese — anywhere sweet-and-spicy earns its place. It's a killer drizzle over wings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free or does it contain MSG?\u003c\/strong\u003e\u003cbr\u003eNo gluten ingredients and no added MSG, but it isn't certified — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Blend Blazed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a proper sweet-heat. Raw honey lands first, then a rolling warmth builds from hand-smoked, locally grown super-hot chillies. Start with a light drizzle and go from there.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fried chicken, hot-honey pizza, pork crackling and soft cheese — anywhere sweet-and-spicy earns its place. It's a killer drizzle over wings.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free or does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten ingredients and no added MSG, but it isn't certified — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558071338,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blend-smoked-honey-blazed-smoked-chilli-honey-250g-front_44b8c32f-76f7-4b9c-a980-68001d845130.png?v=1785278515"},{"product_id":"smoke-on-wheels-bootleg-bbq-sauce","title":"SMOKE ON WHEELS: Bootleg Bourbon Infused BBQ Sauce – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a warm bourbon finish with a noticeable bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGlaze it like you mean it\u003c\/h2\u003e\n\u003cp\u003eA rich, Kansas City-style barbecue sauce with a genuine hit of bourbon, built by pitmaster Andy Groneman off the back of 30+ years and 25+ Grand Championships on the American BBQ circuit. It's the sauce Rub Hub customers keep coming back to restock — delicious straight out of the bottle, better slathered on meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and tomato sweetness up front, a slow build of bourbon and Worcestershire depth through the middle, finishing with a noticeable, lingering bite from chilli and black pepper that keeps it from tasting like a generic sweet red sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it on thin in the last 15–20 minutes of the cook so the bourbon sugars set into a sticky, glossy bark instead of burning.\u003c\/li\u003e\n\u003cli\u003eWarm the bottle slightly before saucing — it spreads easier and clings better to ribs and chicken skin.\u003c\/li\u003e\n\u003cli\u003eStir a splash through pulled pork or burnt ends for an instant finishing sauce.\u003c\/li\u003e\n\u003cli\u003eKeep a bowl on the table — it's a genuinely good dipping sauce for chips too, not just a rib glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, glossy, deep mahogany-red — pours slow and clings to a brush or a rack of ribs rather than running straight off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato paste, brown sugar, Soy Sauce (water, soybeans, salt, alcohol (to preserve freshness), water, high fructose corn syrup, caramel colour, phosphoric acid, natural and artificial flavours, sodium benzoate (preservative), caffeine), apple cider vinegar, salt, Worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour, sulfiting agent), spices (including celery seed, mustard, chili peppers), dehydrated garlic, apple juice concentrate, dehydrated onion, potassium sorbate and sodium benzoate (added as preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/284_delight-bbq-sauce-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;\"\u003eEvery fridge needs a bottle that pulls double duty. Rub the brisket first with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-steak-master-seasoning-391g\"\u003eHardcore Carnivore's Steak Master Seasoning\u003c\/a\u003e, then brush this on thin in the last twenty minutes so the bourbon sugars glaze instead of burn — proper KC-style, sticky bark and all. Finish the sliced ends with \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements' Sticky Fig Relish\u003c\/a\u003e, and don't declare what's left of it at customs.\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: Bootleg Bourbon Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy with a Kansas City accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point, fat trimmed to 5mm; 4 tbsp your favourite beef rub; ¾ cup Bootleg Bourbon BBQ Sauce; 3 tbsp brown sugar; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 125°C until it reaches about 85°C and the bark is dark, around 6 hours.\u003c\/li\u003e\n\u003cli\u003eCube into 3cm pieces and tip into a foil tray with the sauce, sugar and butter, tossing to coat.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 60–90 minutes until the cubes are sticky and probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then serve with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing the cubes late lets the bourbon sugars set into a glaze instead of burning over the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Bootleg Bourbon BBQ Sauce gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — it's a sweet, bourbon-forward sauce with a noticeable finishing bite, not a chilli-forward hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork and chicken — brush it on late so the sugars glaze instead of burning.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665352234,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/Smoke-On-Wheels-Bootleg-Sauce-Base__73066.jpg?v=1661958097"},{"product_id":"smoke-on-wheels-bbq-marinade","title":"SMOKE ON WHEELS: BBQ Marinade – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — pure garlic, lemon and herb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, steaks, chops, kebabs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt to win, not just to marinate\u003c\/h2\u003e\n\u003cp\u003eThis award-winning marinade from Smoke on Wheels was developed to win BBQ contests, not just dress up a Sunday chop — take advantage of it and make your chicken, steaks, chops and kebabs sing with flavour.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eOlive oil and butter richness up front, garlic and dehydrated onion through the middle, with a bright lemon finish that cuts the richness and keeps it from tasting heavy.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate chicken, steak or chops for at least a few hours — overnight for the best result — then pat dry before it hits the grill so you get real colour, not steam.\u003c\/li\u003e\n\u003cli\u003eThread it through kebabs and chops before skewering so every side picks up the garlic and lemon.\u003c\/li\u003e\n\u003cli\u003eBrush extra marinade over vegetables on the side of the grill — it's not just a meat marinade.\u003c\/li\u003e\n\u003cli\u003eNever reuse marinade that's touched raw meat — reserve a little unused, set aside before marinating, as a finishing baste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden, oil-based, with visible flecks of garlic and herb — it separates on standing, so give it a shake before you pour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e olive oil, soybean oil (with salt, soy lecithin, natural and artificial flavours, beta carotene, citric acid, dimethylpolysiloxane [anti-foaming agent]), water, garlic, lemon juice concentrate, dehydrated onion, salt, spices, xanthan gum, sodium benzoate, potassium sorbate and TBHQ (preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/118_focused-skewering-kebabs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: let the chicken sit in this overnight, then pat it dry before it hits the grill so you get real colour, not steam. Dust the skewers with \u003ca href=\"\/en-nz\/products\/rum-and-que-shandy-lemon-lime-beer-rub-200g\"\u003eRum and Que's Shandy Lemon-Lime Beer Rub\u003c\/a\u003e first for a citrus edge, then keep \u003ca href=\"\/en-nz\/products\/blackbear-bbq-hot-barbecue-sauce\"\u003eBlackbear BBQ's Hot BBQ Sauce\u003c\/a\u003e on the table for anyone who wants a smoky kick on the side. Contest-built, backyard-proven.\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 Lemon Lamb Kebabs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOvernight in the bath, five minutes on the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g lamb leg, cut into 3cm cubes; ½ cup Smoke on Wheels BBQ Marinade, plus 2 tbsp set aside unused; 1 red onion, cut in wedges; 1 red capsicum, cut in squares.\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 lamb in the ½ cup of marinade and refrigerate overnight.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers with the onion and capsicum, then pat the outside dry.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 8–10 minutes, turning, until well browned.\u003c\/li\u003e\n\u003cli\u003eBrush with the reserved unused marinade, rest 3 minutes and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Patting dry before the grill gives real colour, and the reserved marinade adds a fresh garlic-lemon hit at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs BBQ Marinade gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate for?\u003c\/strong\u003e A few hours minimum; overnight gives the best result for chicken, steak and chops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, steaks, chops and kebabs — it also works well brushed over grilled vegetables.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665385002,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smoke-on-wheels-bbq-marinade-16-oz_1024x1024_15849e02-15c5-41a1-8cb2-89f193087605.webp?v=1661957484"},{"product_id":"smokin-mangoes-bbq-mango-habanero-rib-glaze","title":"SMOKIN MANGOES BBQ: Mango Habanero Rib Glaze – 250ml","description":"\u003ch2\u003eThis hand crafted, small batch rib glaze is specially designed to give your ribs or wings that complementing sweet heat profile, whilst adding that glistening, eye popping shine.\u003c\/h2\u003e\n\u003cp\u003eLooking for something extra? Use it on desserts to deliver that extra kick\u003c\/p\u003e\n\u003cp\u003ePerfect on beef, pork and chicken\u003c\/p\u003e\n\u003cp\u003eHand crafted in South Australia \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Rating:\u003c\/strong\u003e Sweet mango with a gentle habanero warmth (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eSize:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e250ml Bottle\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/111_lick-lips-basting-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet mango up front, a real habanero kick behind it, and a shine you can see from across the yard. Season pork ribs with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e, cook them low and slow, then brush this on thin in the last 20 minutes. Keep \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e handy for anyone chasing more heat. Sticky fingers are the evidence.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Mango Habanero Pineapple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDessert off the grill, with a sting in the tail.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pineapple, peeled and cut into thick rings; 3 tbsp Mango Habanero Rib Glaze; 4 scoops vanilla ice cream; A few mint leaves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the pineapple rings over high heat for 3 minutes a side until charred.\u003c\/li\u003e\n\u003cli\u003eBrush with the glaze for the final minute so it turns glossy.\u003c\/li\u003e\n\u003cli\u003eServe warm with ice cream and torn mint.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold ice cream softens the habanero heat while the char brings out the pineapple's sweetness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKIN MANGOES BBQ","offers":[{"title":"Default Title","offer_id":40470763274282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smokinmango1.jpg?v=1671888010"},{"product_id":"smokin-mangoes-bbq-cherry-jalapeno-rib-glaze","title":"SMOKIN MANGOES BBQ: Cherry Jalapeno Rib Glaze – 250ml","description":"\u003ch2\u003eHand crafted rib glaze, specially designed to give your ribs or wings that complementing sweet heat flavour profile whilst adding that glistening, eye popping shine\u003c\/h2\u003e\n\u003cp\u003eHand crafted in South Australia\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize: \u003c\/b\u003e 250ml 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\/084_loaded-nachos-pulled-pork-grin.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 cherry, a jalapeño nudge and that glistening finish — ribs and wings never looked so smart. Rub pork with \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-touch-of-cherry-bbq-rub-sweet-cherry-bbq-rub-347g\"\u003eThree Little Pigs Touch of Cherry BBQ Rub\u003c\/a\u003e, smoke it low and glaze in the last stretch. Leftovers? Pile pulled pork on corn chips, drizzle with glaze and spoon over \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e. Best nachos you'll ever stash.\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: Cherry Jalapeno Pulled Pork Nachos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers, promoted to the main event.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g cooked pulled pork; ½ cup Cherry Jalapeno Rib Glaze; 200g corn chips; 2 cups grated cheese.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the pulled pork in a pan with 3 tablespoons of the glaze until steaming hot, at least 75°C.\u003c\/li\u003e\n\u003cli\u003eLayer corn chips, pork and cheese in an ovenproof dish and bake at 200°C for 8–10 minutes until melted.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the remaining glaze and get it 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 Reheating the pork in the glaze gives every bite that sticky cherry finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKIN MANGOES BBQ","offers":[{"title":"Default Title","offer_id":40470763307050,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smokincherry1.jpg?v=1671888047"},{"product_id":"uncle-mungos-chipotle-bbq","title":"UNCLE MUNGOS: Chipotle BBQ - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe crowd-pleaser of the BBQ shelf\u003c\/h2\u003e\u003cp\u003eWith a flavour reminiscent of the legendary Bhut Jolokia BBQ but dialled right back, Uncle Mungo's Chipotle BBQ sauce is the milder bottle that doesn't skimp on character. The perfect chipotle BBQ sauce for any palate at the table.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eMaple syrup and molasses bring the sweetness, smoky chipotle chilli does the talking, and a subtle warmth sits underneath. Rated Hub Heat 4\/11 — flavour first, gentle heat second.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMopped over ribs and brisket\u003c\/li\u003e\n\u003cli\u003eBrushed on chicken before the grill\u003c\/li\u003e\n\u003cli\u003eSqueezed straight onto a burger or snags\u003c\/li\u003e\n\u003cli\u003eStirred into pulled pork\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy BBQ sauce with a deep smoky aroma and an easy, sweet-savoury finish.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato paste (34%), mustard, brown sugar, vinegar, maple syrup, onion, garlic, molasses, lemon juice, Worcestershire, paprika, chipotle chilli, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. Includes Worcestershire, so it may not suit a strict vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/732_devilish-chipotle-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the BBQ sauce I keep where me hand falls first — easy, smoky and friendly to every plate. Mop it over a rack of ribs rubbed with \u003ca href=\"\/en-nz\/products\/smokin-hoggz-applewood-bbq-rub\"\u003eSmokin Hoggz Applewood Rub\u003c\/a\u003e, then finish the pork with a little \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e for a sweeter bark. Squeeze it on a double cheeseburger, and stand a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e alongside for the tangy crowd. Keep it between us.\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 Chipotle Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoky, sweet and gone before the second beer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg chicken drumsticks; 1 tbsp olive oil; 2 tsp salt and cracked pepper; ½ cup Chipotle BBQ.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the drumsticks in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect on the barbie or smoker at 150°C for about 50 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with Chipotle BBQ, cook 10 minutes, brush again and cook until the thickest drumstick reads 75°C (they're juicier closer to 80°C).\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with an extra drizzle.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing late lets the maple and molasses go sticky without burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Chipotle BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 4\/11 — mild. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Chipotle BBQ on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on ribs, brisket, chicken. Try it: mopped over ribs and brisket; brushed on chicken before the grill; squeezed straight onto a burger or snags; stirred into pulled pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Chipotle BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato paste (34%), mustard, brown sugar, vinegar, maple syrup, onion, garlic, molasses, lemon juice, Worcestershire, paprika, chipotle chilli, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Chipotle BBQ gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. Includes Worcestershire, so it may not suit a strict vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Chipotle BBQ made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Chipotle BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 4\/11 — mild. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Chipotle BBQ on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on ribs, brisket, chicken. Try it: mopped over ribs and brisket; brushed on chicken before the grill; squeezed straight onto a burger or snags; stirred into pulled pork.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Chipotle BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tomato paste (34%), mustard, brown sugar, vinegar, maple syrup, onion, garlic, molasses, lemon juice, Worcestershire, paprika, chipotle chilli, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Chipotle BBQ gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. Includes Worcestershire, so it may not suit a strict vegan or vegetarian diet. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Chipotle BBQ made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730700842,"sku":"UMCBH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-chipotle-bbq-sauce-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-habanero-ketchup","title":"UNCLE MUNGOS: Habanero Ketchup - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Warm (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chips, BBQ meats, dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eKetchup, but make it bite back\u003c\/h2\u003e\u003cp\u003eThick, glossy and spicy — who doesn't love ketchup? Uncle Mungo's Habanero Ketchup is your go-to squeeze wherever the red stuff usually lands, just with a grown-up kick.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eSweet and tart from the tomato and glucose, with a mild habanero burn that compliments rather than overwhelms. Rated Hub Heat 4\/11 — warm, not wild.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOn hot chips and wedges\u003c\/li\u003e\n\u003cli\u003eAlongside BBQ meats\u003c\/li\u003e\n\u003cli\u003eAs an everyday dipping sauce\u003c\/li\u003e\n\u003cli\u003eStirred into burger sauces and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy red ketchup with a sweet-tart aroma and a gentle, building habanero warmth.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato paste (68%), glucose, vinegar, sugar, habanero peppers, onion, garlic, paprika, clove, salt, emulsifier (415), food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/651_fanning-chips-ketchup.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the red stuff with a record — everyday ketchup that learned to bite. Pour it over a mountain of hot chips, run it next to a snag off the grill, and for a proper upgrade smuggle it onto a burger beside a swipe of \u003ca href=\"\/en-nz\/products\/republic-smash-sauce-burger-dipping-sauce-500ml\"\u003eRepublic Smash Sauce\u003c\/a\u003e. Want a fancier dip? A spoon of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e sweetens the deal, or stripe a steak with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side. Quietly brilliant.\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: Habanero Ketchup Meatloaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNan's meatloaf, now with a rap sheet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 egg; ½ cup breadcrumbs; 1 onion, grated; ⅓ cup Habanero Ketchup.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, egg, breadcrumbs, onion and 2 tbsp Habanero Ketchup, then press into a lined loaf tin.\u003c\/li\u003e\n\u003cli\u003eBake at 180°C for 35 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread the rest of the ketchup over the top and bake another 15 minutes, until the centre reads 71°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Habanero Ketchup?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 4\/11 — warm. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Habanero Ketchup on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chips, bbq meats, dipping. Try it: on hot chips and wedges; alongside BBQ meats; as an everyday dipping sauce; stirred into burger sauces and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Habanero Ketchup?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato paste (68%), glucose, vinegar, sugar, habanero peppers, onion, garlic, paprika, clove, salt, emulsifier (415), food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Habanero Ketchup gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Habanero Ketchup made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Habanero Ketchup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 4\/11 — warm. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Habanero Ketchup on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chips, bbq meats, dipping. Try it: on hot chips and wedges; alongside BBQ meats; as an everyday dipping sauce; stirred into burger sauces and marinades.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Habanero Ketchup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tomato paste (68%), glucose, vinegar, sugar, habanero peppers, onion, garlic, paprika, clove, salt, emulsifier (415), food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Habanero Ketchup gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Habanero Ketchup made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730733610,"sku":"UMHKH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-habanero-ketchup-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-sweet-sour","title":"UNCLE MUNGOS: Sweet n Sour - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten \u0026amp; soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Nuggets, wings, stir fry\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sauce you grew up loving\u003c\/h2\u003e\u003cp\u003eThe sauce you grew up loving, made by the company you've grown to love. Uncle Mungo's Sweet n Sour is nostalgia in a bottle, with a bit more attitude.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eClassic sweet-and-sour tang from cane sugar, apricots and vinegar, with a touch of habanero warmth. Rated Hub Heat 5\/11 — just enough heat to keep things interesting.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWith nuggets and wings\u003c\/li\u003e\n\u003cli\u003eTossed through a stir fry\u003c\/li\u003e\n\u003cli\u003eDrizzled over roast potatoes\u003c\/li\u003e\n\u003cli\u003eAs a dipping sauce for spring rolls\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, tangy sauce with that familiar sweet-sour aroma and a moderate burn on the finish.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cane sugar (32%), water, apricots, glucose, vinegar, corn starch, mustard, soy sauce (contains soy and gluten), habanero, salt, onion, garlic, fruit pectin, food acid (330). Contains soy and gluten. May contain traces of milk products.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten and soy (from soy sauce) — not gluten free or gluten friendly. May contain traces of milk products. Contains mustard. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-thumbs-up-chewing.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe taste of every childhood takeaway, smuggled back to you with a grown-up kick. Toss it through a tray of nuggets or wings, swirl it into a quick stir fry, and for a sneaky upgrade run a drop of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e through it. Crispy chilli fan? Spoon a little \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e on top, or fire it up with a splash of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml\"\u003eNomad Chilli Co Sriracha\u003c\/a\u003e and thank me later.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet n Sour Pork Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe takeaway classic, done over coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork shoulder, cut into 3cm cubes; 1 red capsicum, chunked; ¼ fresh pineapple, chunked; ½ cup Sweet n Sour.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread pork, capsicum and pineapple onto skewers (soak wooden ones for 30 minutes first).\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning often.\u003c\/li\u003e\n\u003cli\u003eBrush with Sweet n Sour for the last 3 minutes and cook until the pork reads 63°C or above.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve with extra sauce for dipping.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Sweet n Sour?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 5\/11 — medium. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Sweet n Sour on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on nuggets, wings, stir fry. Try it: with nuggets and wings; tossed through a stir fry; drizzled over roast potatoes; as a dipping sauce for spring rolls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Sweet n Sour?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCane sugar (32%), water, apricots, glucose, vinegar, corn starch, mustard, soy sauce (contains soy and gluten), habanero, salt, onion, garlic, fruit pectin, food acid (330). Contains soy and gluten. May contain traces of milk products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Sweet n Sour gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains gluten and soy (from soy sauce) — not gluten free or gluten friendly. May contain traces of milk products. Contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Sweet n Sour made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Sweet n Sour?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 5\/11 — medium. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Sweet n Sour on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on nuggets, wings, stir fry. Try it: with nuggets and wings; tossed through a stir fry; drizzled over roast potatoes; as a dipping sauce for spring rolls.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Sweet n Sour?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cane sugar (32%), water, apricots, glucose, vinegar, corn starch, mustard, soy sauce (contains soy and gluten), habanero, salt, onion, garlic, fruit pectin, food acid (330). Contains soy and gluten. May contain traces of milk products.\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Sweet n Sour gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains gluten and soy (from soy sauce) — not gluten free or gluten friendly. May contain traces of milk products. Contains mustard. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Sweet n Sour made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730766378,"sku":"UMSSH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-sweet-n-sour-hot-sauce-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-bhut-jolokia-bbq","title":"UNCLE MUNGOS: Bhut Jolokia BBQ - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot (Hub Heat 8\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains honey \u0026amp; mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eUncle Mungo's personal favourite\u003c\/h2\u003e\u003cp\u003eWho doesn't love a good BBQ sauce? Crafted by Uncle Mungo himself, this Bhut Jolokia BBQ sauce is one of his personal favourites — an absolute must for your pantry. Try it once and you won't know how you lived without it.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eSmoky, sweet and spicy with undertones of citrus, built on tomato, brown sugar, honey and natural hickory smoke. Rated Hub Heat 8\/11 — the heat comes after the flavour, but the Bhut Jolokia is not for the chilli novice.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSmothered over steak and ribs\u003c\/li\u003e\n\u003cli\u003eBrushed on chicken low and slow\u003c\/li\u003e\n\u003cli\u003eAcross just about any meat off the grill\u003c\/li\u003e\n\u003cli\u003eStirred into a smoky marinade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, smoky BBQ sauce with a sweet citrus lift and a serious ghost pepper burn that builds after the flavour lands.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato paste (34%), mustard, brown sugar, vinegar, honey, onion, garlic, molasses, lemon juice, Worcestershire, natural hickory liquid smoke, paprika, Bhut Jolokia chilli, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains honey and mustard, and includes Worcestershire — not suitable for vegans. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/709_devilish-chilli-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eMungo's own favourite, and once you taste it you'll see why I never let the crate run dry. Smother it over a rack of ribs, brush it on chicken low and slow over a base of \u003ca href=\"\/en-nz\/products\/misty-gully-chicken-rub-260g\"\u003eMisty Gully Chicken Rub\u003c\/a\u003e, and crust the beef ribs with a little \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-squealer-bbq-rub-275g\"\u003eBBQ Mafia The Squealer\u003c\/a\u003e for extra bark. For the milder crowd at the table, keep a jar of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND Blazed Smoked Chilli Honey\u003c\/a\u003e on hand to drizzle. Three moves, one very happy grill.\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: Ghost Pepper Rib Lacquer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour lands first. The ghost turns up fashionably late.\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; 2 tbsp yellow mustard; 3 tbsp salt, pepper and paprika mix; ½ cup Bhut Jolokia BBQ.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the ribs with mustard and dust with the salt, pepper and paprika mix.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for about 5 hours, until a probe slides in easily between the bones.\u003c\/li\u003e\n\u003cli\u003eBrush with Bhut Jolokia BBQ and cook 15 minutes more so it sets to a glossy lacquer.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, slice between the bones and warn the table.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Bhut Jolokia BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 8\/11 — hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Bhut Jolokia BBQ on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on steak, ribs, chicken. Try it: smothered over steak and ribs; brushed on chicken low and slow; across just about any meat off the grill; stirred into a smoky marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Bhut Jolokia BBQ?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato paste (34%), mustard, brown sugar, vinegar, honey, onion, garlic, molasses, lemon juice, Worcestershire, natural hickory liquid smoke, paprika, Bhut Jolokia chilli, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Bhut Jolokia BBQ gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains honey and mustard, and includes Worcestershire — not suitable for vegans. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Bhut Jolokia BBQ made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Bhut Jolokia BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 8\/11 — hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Bhut Jolokia BBQ on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on steak, ribs, chicken. Try it: smothered over steak and ribs; brushed on chicken low and slow; across just about any meat off the grill; stirred into a smoky marinade.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Bhut Jolokia BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tomato paste (34%), mustard, brown sugar, vinegar, honey, onion, garlic, molasses, lemon juice, Worcestershire, natural hickory liquid smoke, paprika, Bhut Jolokia chilli, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Bhut Jolokia BBQ gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains honey and mustard, and includes Worcestershire — not suitable for vegans. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Bhut Jolokia BBQ made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730799146,"sku":"UMBJB","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-bhut-jolokia-bbq-sauce-200ml-front.png?v=1791301956"},{"product_id":"uncle-mungos-garlic-bhut-jolokia","title":"UNCLE MUNGOS: Garlic Bhut Jolokia - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot (Hub Heat 8\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains Worcestershire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, steak, stir fry\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA match made in chilli heaven\u003c\/h2\u003e\u003cp\u003eCould there be a better marriage between garlic and chilli? Uncle Mungo's Garlic Bhut Jolokia is a perfect all-rounder condiment — the uses are endless.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eFresh garlic and capsicum lay down a savoury base, cayenne and Bhut Jolokia chilli bring the fire, and Worcestershire adds deep umami. Rated Hub Heat 8\/11 — the ghost pepper packs a serious punch.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOn chicken, steak and veg\u003c\/li\u003e\n\u003cli\u003eStirred into casseroles and stir fries\u003c\/li\u003e\n\u003cli\u003eAs a punchy dipping sauce\u003c\/li\u003e\n\u003cli\u003eSplashed into fried rice\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA savoury, garlic-forward sauce with a deep umami aroma from the Worcestershire and a serious ghost pepper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar (48%), garlic, capsicum, cayenne chilli, brown sugar, Bhut Jolokia chilli, lemon juice, onion, Worcestershire, cumin, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains Worcestershire, which commonly includes anchovy — may not suit a vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-wink-bottle.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eGarlic and ghost pepper, smuggled into the same bottle like they were always meant to ride together. Splash it over a roast chook seasoned with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys Chicken Rub\u003c\/a\u003e, stir it through a stir fry, and use it as a punchy dip beside a spoon of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e. Doing a Sunday roast? A finishing shake of \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-garlic\"\u003eRum and Que Umami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e doubles the garlic hit. Endless uses, just like I promised.\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 Ghost Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover rice, upgraded to a felony.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 cups day-old cooked rice; 2 eggs, beaten; 1 cup frozen peas and corn; 2 spring onions, sliced; 1–2 tsp Garlic Bhut Jolokia.\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\u003eScramble the eggs in a hot oiled wok, then set aside.\u003c\/li\u003e\n\u003cli\u003eStir-fry the peas and corn for 2 minutes, add the rice and toss over high heat for 4 minutes.\u003c\/li\u003e\n\u003cli\u003eReturn the egg, add the spring onion and splash in the Garlic Bhut Jolokia.\u003c\/li\u003e\n\u003cli\u003eToss 1 minute more, taste and add another drop if you're brave.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Garlic Bhut Jolokia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 8\/11 — hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Garlic Bhut Jolokia on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chicken, steak, stir fry. Try it: on chicken, steak and veg; stirred into casseroles and stir fries; as a punchy dipping sauce; splashed into fried rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Garlic Bhut Jolokia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eApple cider vinegar (48%), garlic, capsicum, cayenne chilli, brown sugar, Bhut Jolokia chilli, lemon juice, onion, Worcestershire, cumin, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Garlic Bhut Jolokia gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains Worcestershire, which commonly includes anchovy — may not suit a vegan or vegetarian diet. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Garlic Bhut Jolokia made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Garlic Bhut Jolokia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 8\/11 — hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Garlic Bhut Jolokia on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chicken, steak, stir fry. Try it: on chicken, steak and veg; stirred into casseroles and stir fries; as a punchy dipping sauce; splashed into fried rice.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Garlic Bhut Jolokia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple cider vinegar (48%), garlic, capsicum, cayenne chilli, brown sugar, Bhut Jolokia chilli, lemon juice, onion, Worcestershire, cumin, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Garlic Bhut Jolokia gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains Worcestershire, which commonly includes anchovy — may not suit a vegan or vegetarian diet. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Garlic Bhut Jolokia made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730831914,"sku":"UMGBJ","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-garlic-bhut-jolokia-hot-sauce-200ml-front.png?v=1791301957"},{"product_id":"uncle-mungos-mango-reaper","title":"UNCLE MUNGOS: Mango Carolina Reaper - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot (Hub Heat 10\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chicken, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe original, and still the favourite\u003c\/h2\u003e\u003cp\u003eUncle Mungo's first ever recipe, and his most popular. The Mango Carolina Reaper is a versatile all-rounder — the sweet, fruity Reaper sauce that started it all.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eMango (37%) and apple juice bring the sweetness, apple cider vinegar adds a tangy lift, and Carolina Reaper delivers the punch only a Reaper can. Rated Hub Heat 10\/11 — a perfect pick for the chilli enthusiast.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOver wings and grilled chicken\u003c\/li\u003e\n\u003cli\u003eStirred through marinades and glazes\u003c\/li\u003e\n\u003cli\u003eSplashed on tacos and fish\u003c\/li\u003e\n\u003cli\u003eDrizzled over a tropical slaw\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA vibrant, fruity sauce with a sweet mango aroma, a tangy cider-vinegar lift and a fierce Reaper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ooh-surprised.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe one that started the whole operation — sweet mango out front, Reaper kicking the door in behind. Toss it through a tray of wings dusted with a little \u003ca href=\"\/en-nz\/products\/pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning\"\u003ePitmastery Buffalo Flava Dust\u003c\/a\u003e, glaze grilled chicken rubbed with \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, and splash it over fish tacos beside a fruity hit of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Tamarind Gold\u003c\/a\u003e. Mungo's original, and still the loot I move most.\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: Mango Reaper Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet up front, a door-kick behind.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g firm white fish fillets; 8 small tortillas; 2 cups shredded cabbage; 1 lime; 1 tbsp Mango Carolina Reaper.\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 fish, then grill over high heat for 3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eToss the cabbage with the lime juice and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas, pile in cabbage and flaked fish.\u003c\/li\u003e\n\u003cli\u003eFinish each taco with a few drops of Mango Carolina Reaper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Mango Carolina Reaper?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 10\/11 — very hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Mango Carolina Reaper on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, chicken, tacos. Try it: over wings and grilled chicken; stirred through marinades and glazes; splashed on tacos and fish; drizzled over a tropical slaw.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Mango Carolina Reaper?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Mango Carolina Reaper gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Mango Carolina Reaper made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Mango Carolina Reaper?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 10\/11 — very hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Mango Carolina Reaper on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, chicken, tacos. Try it: over wings and grilled chicken; stirred through marinades and glazes; splashed on tacos and fish; drizzled over a tropical slaw.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Mango Carolina Reaper?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Mango Carolina Reaper gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Mango Carolina Reaper made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730864682,"sku":"UMMRH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-mango-carolina-reaper-hot-sauce-200ml-front.png?v=1791301957"},{"product_id":"uncle-mungos-scorpion-wing","title":"UNCLE MUNGOS: Scorpion Wing - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot (Hub Heat 10\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · may contain soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, grilled chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your wing game by 1000%\u003c\/h2\u003e\u003cp\u003eSlightly sweet, slightly tart, slightly smoky and 100% hot. Get Uncle Mungo's Scorpion Wing into your life and your wings will never be the same.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eA balanced hit of sweet brown sugar, tart apple cider vinegar and hickory smoke under a serious Moruga Scorpion and Bhut Jolokia burn. Rated Hub Heat 10\/11 — built for the wing fiends.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTossed through a tray of wings\u003c\/li\u003e\n\u003cli\u003eBrushed onto grilled chicken\u003c\/li\u003e\n\u003cli\u003eSplashed over anything that needs fire\u003c\/li\u003e\n\u003cli\u003eStirred into a smoky wing glaze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, smoky sauce with a sweet-tart aroma and a fierce, lingering scorpion burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar (36%), vegetable oil (may contain soy), tomato paste, lemon, Moruga Scorpion chilli, Bhut Jolokia chilli, brown sugar, garlic, onion, hickory liquid smoke, paprika, food acid (330), emulsifier (415).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. The vegetable oil may contain soy. No other animal products are listed. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/490_fanning-scorpion-hot-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\u003cp style=\"margin:0;\"\u003eThis is the bottle that gets a tray of wings put on a watch-list — smoky, sweet and savage all at once. Toss it through hot wings, brush it on grilled chook, then cool the burn with a generous pour of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e. Want a buffalo classic alongside? A splash of \u003ca href=\"\/en-nz\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e rounds out the platter. Game on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Scorpion Sting Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked, crisped, then thrown in the deep end.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, jointed; 1 tbsp baking powder; 1 tsp salt; 3 tbsp Scorpion Wing; 2 tbsp melted 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\u003ePat the wings dry and toss with baking powder and salt.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eMove to a hot grill or a 220°C oven for 10–15 minutes until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToss in the Scorpion Wing mixed with melted butter and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps instead of going rubbery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Scorpion Wing?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 10\/11 — very hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Scorpion Wing on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, grilled chicken. Try it: tossed through a tray of wings; brushed onto grilled chicken; splashed over anything that needs fire; stirred into a smoky wing glaze.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Scorpion Wing?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eApple cider vinegar (36%), vegetable oil (may contain soy), tomato paste, lemon, Moruga Scorpion chilli, Bhut Jolokia chilli, brown sugar, garlic, onion, hickory liquid smoke, paprika, food acid (330), emulsifier (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Scorpion Wing gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. The vegetable oil may contain soy. No other animal products are listed. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Scorpion Wing made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Scorpion Wing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 10\/11 — very hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Scorpion Wing on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, grilled chicken. Try it: tossed through a tray of wings; brushed onto grilled chicken; splashed over anything that needs fire; stirred into a smoky wing glaze.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Scorpion Wing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple cider vinegar (36%), vegetable oil (may contain soy), tomato paste, lemon, Moruga Scorpion chilli, Bhut Jolokia chilli, brown sugar, garlic, onion, hickory liquid smoke, paprika, food acid (330), emulsifier (415).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Scorpion Wing gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. The vegetable oil may contain soy. No other animal products are listed. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Scorpion Wing made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730897450,"sku":"UMSWH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-scorpion-wing-hot-sauce-200ml-front.png?v=1791301958"},{"product_id":"uncle-mungos-covid-19","title":"UNCLE MUNGOS: Covid-19 - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Extreme — the label calls it 19\/10 (Hub Heat 11\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Curries, wings, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA fierce one for the heat seekers\u003c\/h2\u003e\u003cp\u003eUncle Mungo's Covid-19 is a ferocious, citrus-driven hot sauce packed with flavour, then packed with fire. A four-pepper superhot sauce for the seriously brave.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eA blend of Carolina Reaper, Bhut Jolokia, Savina Habanero and Scorpion chillies (74% chilli) lifted with orange, garlic, ginger, onion, lime, thyme and coriander. Hub Heat 11\/11 — top of our scale (the label calls it 19\/10) — fierce, citrus-forward fire.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eA careful few drops through curries and stews\u003c\/li\u003e\n\u003cli\u003eSplashed over wings and tacos\u003c\/li\u003e\n\u003cli\u003eStirred into a marinade for serious heat\u003c\/li\u003e\n\u003cli\u003eAnywhere you want citrusy, savage heat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA bright, citrus-forward sauce with a zesty aroma from the orange and lime, and a brutal four-pepper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chilli (74%) — Carolina Reaper, Savina Habanero, Bhut Jolokia, Scorpion chilli, orange, vinegar, garlic, lime, ginger, onion, thyme, coriander, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-laugh-chilli.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eFour superhots in one bottle — this is the kind of contraband I move under cover of darkness. A drop wakes up a whole pot of curry, it's savage over wings, and on taco night chase it with the pineapple-and-lime sweetness of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e. Dust those wings with a little \u003ca href=\"\/en-nz\/products\/pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning\"\u003ePitmastery Buffalo Flava Dust\u003c\/a\u003e first, then keep a bottle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e close to cool the fire. Handle with respect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Citrus Superhot Chicken Curry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree drops. Not four. Trust me on this.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets, diced; 1 onion, diced; 2 tbsp curry paste; 400ml coconut milk; 3 drops Covid-19.\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\u003eSoften the onion in a little oil for 5 minutes, then fry the curry paste for 1 minute.\u003c\/li\u003e\n\u003cli\u003eBrown the chicken, add the coconut milk and simmer 20 minutes, until the chicken reads 75°C.\u003c\/li\u003e\n\u003cli\u003eStir in the Covid-19 one drop at a time, tasting between each.\u003c\/li\u003e\n\u003cli\u003eServe over rice with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Covid-19?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 11\/11 — extreme. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Covid-19 on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on curries, wings, tacos. Try it: a careful few drops through curries and stews; splashed over wings and tacos; stirred into a marinade for serious heat; anywhere you want citrusy, savage heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Covid-19?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChilli (74%) — Carolina Reaper, Savina Habanero, Bhut Jolokia, Scorpion chilli, orange, vinegar, garlic, lime, ginger, onion, thyme, coriander, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Covid-19 gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Covid-19 made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Covid-19?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 11\/11 — extreme. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Covid-19 on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on curries, wings, tacos. Try it: a careful few drops through curries and stews; splashed over wings and tacos; stirred into a marinade for serious heat; anywhere you want citrusy, savage heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Covid-19?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chilli (74%) — Carolina Reaper, Savina Habanero, Bhut Jolokia, Scorpion chilli, orange, vinegar, garlic, lime, ginger, onion, thyme, coriander, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Covid-19 gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Covid-19 made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730930218,"sku":"UMC19","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-covid-19-hot-sauce-200ml-front.png?v=1791301958"},{"product_id":"blackbear-bbq-hot-barbecue-sauce","title":"BLACKBEAR BBQ: Hot 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 Mild–medium — a warm chilli hum over sweet-smoky BBQ\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 Australian made (NSW)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e snags \u0026amp; burgers, wings, pulled pork, ribs, hot chips\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. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBBQ sauce with a chilli kick built in\u003c\/h2\u003e\n\u003cp\u003eOne bottle, two jobs. BlackBear's Hot BBQ Sauce is their classic sweet-smoky barbecue sauce with a chilli warmth folded through — so you can retire the separate chilli sauce living in the fridge door. Built by a NSW barbecue joint for people who like a little fire with their flavour.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, tangy and smoky like a proper BBQ sauce up front, then a gentle chilli warmth builds on the finish — enough to notice, friendly enough for the whole table. It's a sauce first and a heat-hit second.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over snags, burgers and hot dogs for instant sweet-heat.\u003c\/li\u003e\n\u003cli\u003eToss through wings or brush over ribs in the last few minutes on the grill.\u003c\/li\u003e\n\u003cli\u003eStir into pulled pork or brisket burnt ends for a spicy-sweet glaze.\u003c\/li\u003e\n\u003cli\u003ePut it out as a dipping sauce for hot chips, wedges and fried chicken.\u003c\/li\u003e\n\u003cli\u003eRogue move: spike a pan of baked beans or a bloody-mary marinade with a good glug.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, pourable BBQ sauce — deep red-brown and squeezy straight from the 500ml bottle, thick enough to cling and loose enough to drizzle.\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 Made in Australia. Contains chilli. Allergens and any dietary claims — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/753_fanning-hot-pork-slider.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;\"\u003eHeat with manners — that's the trick here. Build the cook with a coat of \u003ca href=\"\/en-nz\/products\/smoky-pastures-risk-it-seasoning-rub\"\u003eSmoky Pastures Risk It Rub\u003c\/a\u003e, then run a stripe of this sauce and a sweet smear of \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin' Mangoes Cherry Jalapeño Rib Glaze\u003c\/a\u003e so the fruit catches the fire. Tip: sauce it late over the coals — hit it early and the sugars scorch before the meat's done.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot BBQ Meatball Subs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSaucy, cheesy and a little bit dangerous.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; ½ cup breadcrumbs; 1 egg; ¾ cup BlackBear Hot BBQ Sauce; 4 sub rolls and 4 slices provolone.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, breadcrumbs and egg, roll into 16 meatballs and bake at 200°C for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eToss the meatballs in the sauce and simmer in a pan for 5 minutes until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eLoad into split rolls, top with provolone and grill for 2 minutes until melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Finishing the meatballs in the sauce lets them soak up the sweet heat.\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\u003eIt's a runout — this bottle is past its best-before date, so it's heavily discounted. A best-before is a peak-quality guide, not a safety cut-off: it's still safe and tasty, and every product is quality-checked before it ships.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild to medium — a warm chilli hum over sweet-smoky BBQ sauce, friendly enough for the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I put it on?\u003c\/strong\u003e\u003cbr\u003eSnags, burgers, wings, ribs, pulled pork and hot chips — anywhere you'd use BBQ sauce but want a little kick.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a runout — this bottle is past its best-before date, so it's heavily discounted. A best-before is a peak-quality guide, not a safety cut-off: it's still safe and tasty, and every product is quality-checked before it ships.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium — a warm chilli hum over sweet-smoky BBQ sauce, friendly enough for the whole table.\"}},{\"@type\":\"Question\",\"name\":\"What do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Snags, burgers, wings, ribs, pulled pork and hot chips — anywhere you'd use BBQ sauce but want a little kick.\"}}]}\u003c\/script\u003e","brand":"BLACKBEAR BBQ","offers":[{"title":"Default Title","offer_id":40541996613674,"sku":"BBBBQH","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blackbear-hot-bbq-sauce-front_96569259-498e-43e3-bb42-8c143b4554af.png?v=1784043239"},{"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-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":"blues-hog-original-bbq-sauce","title":"BLUES HOG: Original BBQ Sauce – 709g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and thick with just a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 709g (25oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken, brisket, burnt ends\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe best baste on the planet — and it sticks to your meat\u003c\/h2\u003e\n\u003cp\u003eThe one that built the brand. Blues Hog Original is a thick, sweet, molasses-rich barbecue sauce with just the right amount of tang and warmth — voted \"best baste on the planet\" and a People's Choice winner at the American Royal. It clings, it caramelises, and it's the sauce 90% of competition teams keep within arm's reach.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig brown-sugar sweetness up front, a rounded tomato-and-vinegar body, and a gentle spiced warmth on the finish. Thick and glossy — built to grip a rib and set into a sticky, shiny glaze.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over pork ribs in the last 20 minutes of the cook so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant sweet-sticky depth.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken pieces as they come off the grill.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 with apple juice for a mop that layers flavour over a long cook — the pitmaster's move.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and glossy in an easy squeeze bottle — pours slow, clings hard, glazes clean with no decanting.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavour), apple cider vinegar, sugar, salt, spices including mustard \u0026amp; paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), vanilla extract, dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/788_shhh-glossy-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;\"\u003eIf Darryl could only smuggle one bottle past customs, it'd be this. Rub a rack with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, smoke it low, then glaze with Original in the back stretch. A spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e on the side plays right into that sweet, sticky finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple-Mop Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHalf sauce, half juice, all getaway.\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 (about 1.5kg); 3 tbsp pork rub; ½ cup Blues Hog Original; ½ cup apple 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\u003eRub the ribs all over and smoke at 120°C.\u003c\/li\u003e\n\u003cli\u003eFrom hour two, mix the sauce 50\/50 with the apple juice and mop the ribs every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eAfter about 4½ hours, when the rack bends and cracks, brush on neat Original for the last 20 minutes so it sets glossy.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice 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 Cutting the sauce for the mop layers flavour over the long cook without burning the sugar early.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Blues Hog Original spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and thick with only a whisper of warmth, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork ribs and pulled pork especially, plus chicken, brisket and burnt ends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Blues Hog Original spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet and thick with only a whisper of warmth, so it suits the whole table.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and pulled pork especially, plus chicken, brisket and burnt ends.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400938026,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-original-bbq-sauce-709g-front.png?v=1787466294"},{"product_id":"blues-hog-honey-mustard-sauce","title":"BLUES HOG: Honey Mustard Sauce – 595g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard is a thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey. An exotic blend of spices rounds it out — built to flatter smoked and grilled meats without ever taking over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and golden in an easy squeeze bottle — glazes, spreads and dips straight from the nozzle.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (distilled vinegar, mustard seed, salt, turmeric \u0026amp; spices), white sugar, water, apple cider, honey, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavouring), salt, spices including paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/790_dip-honey-mustard.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet, sharp and dangerously moreish — Darryl keeps a bottle for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Mustard Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, any month you can get away with it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cooked half leg ham (about 3kg); ¾ cup Blues Hog Honey Mustard; 2 tbsp brown sugar; 20 whole cloves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel off the rind, leaving the fat, and score it in a diamond pattern. Stud each diamond with a clove.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for 30 minutes to warm through.\u003c\/li\u003e\n\u003cli\u003eMix the Honey Mustard with the brown sugar and brush it on every 15 minutes for the next 45 minutes until the fat goes golden and sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Building the glaze in thin coats gives you a lacquer instead of a puddle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eHam and pork especially, plus chicken, sausages and as a sandwich spread or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet honey and zesty mustard with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ham and pork especially, plus chicken, sausages and as a sandwich spread or dip.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400970794,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-honey-mustard-sauce-595g-front.png?v=1787466294"},{"product_id":"blues-hog-smokey-mountain-bbq-sauce","title":"BLUES HOG: Smokey Mountain BBQ Sauce – 680g","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 smoky, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 680g (24oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pulled pork, baked beans\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBlues Hog Original, wrapped in hickory smoke\u003c\/h2\u003e\n\u003cp\u003eSmokey Mountain takes everything people love about Blues Hog Original — that thick, sweet, molasses-rich body — and layers in natural hickory smoke. The result is a grilling and finishing sauce that puts real pit flavour on the plate even off a suburban grill.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, glossy and rich up front, then a deep, natural hickory-smoke finish rolls through. All the stickiness of the Original with a campfire edge — and not a hint of chilli heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze ribs or brisket in the final stretch of the cook for a smoky, glossy finish.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant pit-smoke depth.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled chicken as it comes off the heat.\u003c\/li\u003e\n\u003cli\u003eStir a good spoonful into a tray of baked beans — the rogue move that steals the barbecue.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and glossy in an easy squeeze bottle — clings to the meat and sets into a smoky glaze, no decanting required.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavour), brown sugar, apple cider vinegar, sugar, salt, water, spices, Worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, anchovies (fish), tamarind, natural flavours (soy), tamarind extract, sulphiting agent), spices including paprika, dehydrated garlic \u0026amp; onion, natural hickory smoke flavour (water, natural hickory smoke concentrate).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/793_lick-pulled-pork-bun.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSmoke in a bottle, no pit required — Darryl's kind of shortcut. Season ribs with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, glaze with Smokey Mountain through the back end of the cook, then serve with a sharp dab of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e to balance all that sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smokey Mountain Bacon Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 x 400g tins cannellini beans, drained; 150g bacon, diced; 1 brown onion, diced; ½ cup Smokey Mountain; 1 tbsp cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the bacon and onion in an ovenproof pan for 8 minutes until golden.\u003c\/li\u003e\n\u003cli\u003eStir in the beans, Smokey Mountain, vinegar and ½ cup water.\u003c\/li\u003e\n\u003cli\u003eBake uncovered at 160°C for 45 minutes, or slide it under a brisket in the smoker to catch the drippings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Smokey Mountain spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and smoky with no chilli heat, so the whole table can dig in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different from the Original?\u003c\/strong\u003e\u003cbr\u003eSame sweet, thick base — with natural hickory smoke layered through for a pit-smoked finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Smokey Mountain spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet and smoky with no chilli heat, so the whole table can dig in.\"}}, {\"@type\": \"Question\", \"name\": \"How's it different from the Original?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Same sweet, thick base — with natural hickory smoke layered through for a pit-smoked finish.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542401003562,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-smokey-mountain-bbq-sauce-680g-front.png?v=1787466295"},{"product_id":"kosmos-q-opx1-bbq-sauce","title":"KOSMOS Q: OP-X 1 BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, tangy, all-purpose\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, pork, burgers\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. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe declassified all-rounder\u003c\/h2\u003e\u003cp\u003eThe most patriotic sauce in the Kosmos line-up — a “newly declassified” blend of spices and tangy liquid that lands as a sweet, balanced, do-anything BBQ sauce. The one you reach for when you’re not sure which one to reach for. Now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tangy from the first taste, with a tomato-rich backbone and a lightly spiced, molasses-deep finish. Balanced rather than loud — the classic American BBQ profile done properly.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop over brisket burnt ends and toss till glossy.\u003c\/li\u003e\n\u003cli\u003eBrush pulled pork or a rack of ribs in the last stretch.\u003c\/li\u003e\n\u003cli\u003eSpoon straight into a smashed burger, top bun tilted, onto the patty and cheese.\u003c\/li\u003e\n\u003cli\u003eLeft-field: use it as the base for a quick BBQ baked-bean pot.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA classic glossy red-brown BBQ sauce, medium-thick and pourable — the all-rounder that mops, glazes and dips without fuss.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Apple Cider Vinegar, Tomato Paste, Water, Molasses, Distilled Vinegar, Salt, Spices (including Mustard Seed), Paprika, Ancho Peppers, Dried Onion, Lemon Juice Concentrate, Dried Garlic, Natural Smoke Flavor, Vanilla Extract, Tamarind Puree.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e Mustard seed (listed ingredient).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — sweet and tangy, an all-purpose crowd-pleaser rather than a hot sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Brisket, pork and burgers — the everyday sauce for almost anything off the pit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/539_licking-lips-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl’s call: this is the bottle you keep by the pit for everything — mop it on burnt ends, dip your chips, glaze the ribs. Want to build heat? Splash a little \u003ca href=\"\/en-nz\/products\/danny-balboas-rehab-reaper-habanero-bbq-hot-sauce-200ml\"\u003eDanny Balboas Rehab Reaper \u0026amp; Habanero BBQ Hot Sauce\u003c\/a\u003e through it before you mop. Smuggle home the rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q crew\u003c\/a\u003e. Building burnt ends? Season the brisket point with \u003ca href=\"\/en-nz\/products\/misty-gully-brisket-rub\"\u003eMisty Gully Brisket Rub\u003c\/a\u003e before it ever sees the smoker.\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: OP-X Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy, declassified.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg brisket point; 3 tbsp beef rub; ¾ cup OP-X 1; 2 tbsp brown sugar.\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 point and smoke at 120°C for about 5 hours, until the bark is dark and set.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes, tumble into a tray with the sauce and sugar, and cover with foil.\u003c\/li\u003e\n\u003cli\u003eCook 90 minutes more until a probe slides in easily, then uncover for 15 minutes to go tacky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, sweet and tangy, an all-purpose crowd-pleaser rather than a hot sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411685930,"sku":"KOS-OPX1-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-op-x-1-bbq-sauce-439g-front.png?v=1783982463"},{"product_id":"kosmos-q-apple-chipotle-bbq-sauce","title":"KOSMOS Q: Apple Chipotle BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet apple with a low chipotle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet apple, sneaky chipotle\u003c\/h2\u003e\u003cp\u003eA five-star, fan-favourite Kosmos Q sauce built on real apples, then nudged awake with chipotle and guajillo. Sweet enough for the kids, grown-up enough for the pit — it’s the competition-circuit sauce that made Kosmos famous, now on the clearance rack.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it’s crisp, orchard-sweet apple. The middle rounds out with brown-sugar depth, then chipotle and guajillo bring a slow, smoky warmth on the finish — sweet heat that lingers without ever burning.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop onto pork ribs in the last 20 minutes so the sugars set to a sticky, glossy lacquer.\u003c\/li\u003e\n\u003cli\u003eFold through a tray of pulled pork for sweet-smoky shine.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs on the grill and glaze in layers.\u003c\/li\u003e\n\u003cli\u003eLeft-field: spoon over a sharp cheddar toastie for a sweet-heat melt.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, pourable red-brown sauce with a medium body that clings to meat rather than running off — thick enough to mop, loose enough to brush.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label as published by US retailer Walton's):\u003c\/strong\u003e Cane Sugar, Water, Apple Puree (apples, ascorbic acid), Apple Cider Vinegar, Tomato Paste, Molasses, Distilled Vinegar, Chipotle Puree (chipotle, water, salt, citric acid), Apple Juice Concentrate, Tapioca Starch, Salt, Spices, Malic Acid, Chipotle Powder, Guajillo Chili Powder, Onion Powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — sweet apple led, with a gentle smoky chipotle warmth on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Pork ribs, pulled pork and chicken — anything that loves sweet, sticky heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/540_wink-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\u003cp style=\"margin:0;\"\u003eDarryl’s orders: brush it on the ribs late and let it set to a sticky, apple-sweet lacquer — two thin coats beat one thick slather every time. Want more bite? Dust the meat first, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND BLAZED Smoked Chilli Honey\u003c\/a\u003e. The rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q smuggle\u003c\/a\u003e is yours for the taking. For the rub underneath, \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e gives that apple lacquer a sweet, savoury base to grip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple Chipotle Cheddar Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover pork's best alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 100g sharp cheddar, grated; 150g leftover pulled pork; 2 tbsp Apple Chipotle; 20g 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\u003eButter the outsides of the bread.\u003c\/li\u003e\n\u003cli\u003eLayer cheddar, pork, a drizzle of sauce and more cheddar between the slices.\u003c\/li\u003e\n\u003cli\u003ePress in a pan over medium heat for 3–4 minutes a side until golden and melted through.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, sweet apple led, with a gentle smoky chipotle warmth on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411718698,"sku":"KOS-SAC-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-apple-chipotle-bbq-sauce-439g-front.png?v=1783982462"},{"product_id":"kosmos-q-honey-jalapeno-bbq-sauce","title":"KOSMOS Q: Honey Jalapeno BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet honey with a jalapeño edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet honey, jalapeño edge\u003c\/h2\u003e\n\u003cp\u003eThe perfect blend of sweet and spicy for the pitmaster in your life. Real, sweet honey up front, a green jalapeño edge behind it — a crowd-pleaser of a sauce, now on the clearance rack.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eReal honey leads, thick and floral-sweet. The middle stays mellow, then fresh jalapeño brings a grassy, green warmth on the finish — sweet first, gentle heat second.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze chicken thighs or wings late so the honey caramelises without scorching.\u003c\/li\u003e\n\u003cli\u003eMop pork ribs in the final minutes for a sweet-hot sticky finish.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled corn or a spatchcock chook.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into a dressing for a honey-jalapeño slaw.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy golden-amber sauce with real honey body — thick, clingy and made to lacquer rather than run.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Water, Tomato Paste, Molasses, Red Jalapeno Puree (Red Jalapeno Pepper, Salt, Vinegar), Honey, Distilled Vinegar, Peach Juice Concentrate, Salt, Corn Starch, Jalapeno Peppers, Chili Pepper, Smoke Flavor, Tamarind Puree, Onion Powder, Spices, Paprika, Garlic Powder, Natural Flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin: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\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — honey-sweet with a fresh jalapeño edge on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, pork and ribs — anything that suits sweet, gentle heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\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\/541_hungry-honey-drumsticks.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's tip: keep this one for the last ten minutes on chicken — the honey wants a gentle heat, not a bonfire, or it'll turn bitter. For a fruitier finish, run it alongside \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes Mango Habanero Rib Glaze\u003c\/a\u003e. The whole \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q line\u003c\/a\u003e is on the plank. Season the thighs first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-chilli-citrus-charge-rub-300g\"\u003eLow N Slow Basics Chilli Citrus Charge Rub\u003c\/a\u003e so the honey has something zesty to cling to.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Jalapeño Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch with a sting in the tail.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ small cabbage, finely shredded; 1 carrot, grated; 3 tbsp Honey Jalapeño; 3 tbsp mayonnaise; 1 tbsp cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the sauce, mayo and vinegar together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 15 minutes before serving with anything off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium, honey-sweet with a fresh jalapeno edge on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, pork and ribs, anything that suits sweet, gentle heat.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411751466,"sku":"KOS-HNY-JALA-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-honey-jalapeno-bbq-sauce-439g-front.png?v=1783982462"},{"product_id":"kosmos-q-peach-habanero-bbq-sauce","title":"KOSMOS Q: Peach Habanero BBQ Sauce – 468g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet peach with a real habanero kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 468g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken wings, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet peach, kick in the pants\u003c\/h2\u003e\u003cp\u003eSweet, peachy tartness with a distinct kick in the pants. Kosmos Q built this one on real habanero for a sweet-heat sauce that’s equal parts summer stone-fruit and slow burn — now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens jammy and bright with ripe peach, turns tangy through the middle, then real habanero climbs on the finish — a warm, fruity heat that builds bite after bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGlaze pork ribs or a pork shoulder in the last stretch of the cook for sticky, fruity heat.\u003c\/li\u003e\n\u003cli\u003eToss through crispy chicken wings straight off the grill.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled peaches with the pork for a proper flavour echo.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoon into a marg or a jug of iced tea for a sweet-heat kick.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy amber-red sauce flecked with real fruit — pourable but clingy, made to coat and gloss rather than soak in.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Water, Molasses, Distilled Vinegar, Tomato Paste, Honey, Salt, Peach Concentrate, Habanero Pepper Mash (Habanero Pepper, Salt, Distilled Vinegar), Onion Powder, Dried Garlic, Paprika, Natural Flavor, Smoke Flavor, Chili Pepper, Spices, Tamarind Puree.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — sweet peach up front, real habanero warmth on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Pork, ribs and chicken wings love this sweet-fruity heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/542_devilish-peach-pork-belly.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl reckons: glaze your ribs with this in the back half of the cook and let the peach go sticky and the habanero go sneaky. Chasing more sweet than heat? Swap a coat for \u003ca href=\"\/en-nz\/products\/three-little-pigs-bbq-touch-of-cherry-bbq-sauce-sweet-cherry-hickory-bbq-sauce-578g\"\u003eThree Little Pigs Touch of Cherry BBQ Sauce\u003c\/a\u003e and mop the two in ribbons. Plunder the rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q stash\u003c\/a\u003e. Lay down a base of \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog Rub\u003c\/a\u003e on the ribs first, and the peach glaze sets right over the top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach Habanero Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStone fruit, slow burn, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tsp salt; 2 peaches, halved and stoned; ½ cup Peach Habanero.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the chops and grill over medium-high heat for 4–5 minutes a side until they reach 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce for the last 2 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the peaches cut-side down for 3 minutes while the chops rest for 5 minutes, then serve together.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium, sweet peach up front, real habanero warmth on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411784234,"sku":"KOS-PCH-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-peach-habanero-bbq-sauce-468g-front.png?v=1783987595"},{"product_id":"four-monkeys-bbq-pomegranate-habenero-rib-glaze","title":"FOUR MONKEYS BBQ: Jungle Juice Pomegranate Habanero Rib Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — sweet fruit up front, habanero building behind\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken wings, pork belly burnt ends, chicken thighs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet heat with a competition shine\u003c\/h2\u003e\n\u003cp\u003eJungle Juice earned its reputation the hard way — doing the rounds on the Australian and New Zealand competition circuits and winning over competitors and judges alike. This is the ultimate shine and face-smacking sweet heat every pitmaster chases, in a bottle you can pour straight or cut through your own sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePomegranate lands first, bright and jammy with a proper fruit tartness underneath the sugar. Habanero builds behind it in a slow, clean curve that keeps climbing after you swallow. Thick, glossy and unmistakably fruity rather than tomato-based.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush thin coats onto pork ribs in the last fifteen minutes so the glaze tacks up glossy instead of burning.\u003c\/li\u003e\n\u003cli\u003eToss cooked wings through it straight out of the fryer or off the grill while they are still steaming.\u003c\/li\u003e\n\u003cli\u003eLacquer pork belly burnt ends in a tray for the final half hour until they go sticky and dark.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 through a tomato BBQ sauce to lift a standard sauce with fruit and heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon it over a wedge of soft cheese with crackers and let people work it out for themselves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, deep ruby glaze that pours slow and coats the back of a spoon. Warm it gently before brushing and it flows into an even, glassy coat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, sugars, pomegranate concentrate, habanero peppers, thickener\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, but the brand makes no gluten-free claim. Ingredient list above is as printed on the label (via AU stockist Smoked BBQ Co); no allergen statement is published — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/493_devilish-pomegranate-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;\"\u003eCap'n Darryl's rule: glaze late, glaze thin, and keep it off the hottest coals or the sugar turns on you. Build the rack with \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog BBQ Rub\u003c\/a\u003e underneath, then let this do the shine. A spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e alongside keeps the heat honest.\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: Pomegranate-Habanero Glazed Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShiny, sweet, and then the habanero turns up.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg skin-on chicken thighs; 1 tbsp oil; 2 tsp salt and pepper; ⅓ cup Jungle Juice Pomegranate Habanero Rib Glaze.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the thighs.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for about 35 minutes until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush on a thin coat of glaze, let it tack up for 5 minutes, then add a second coat and give it 5 more.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin coats set glossy; one thick coat just slides off and burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eHabanero-forward but tempered by the pomegranate sweetness — a clear, building heat rather than a punishing one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I apply it?\u003c\/strong\u003e\u003cbr\u003eLate. Thin coats in the last 15–20 minutes, off the hottest part of the fire, so the sugars set into a shine instead of scorching.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I mix it with something else?\u003c\/strong\u003e\u003cbr\u003eYes — the brand suggests pouring it straight or cutting it through your favourite BBQ sauce to add sweet heat and gloss.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Habanero-forward but tempered by the pomegranate sweetness — a clear, building heat rather than a punishing one.\"}}, {\"@type\": \"Question\", \"name\": \"When should I apply it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Late. Thin coats in the last 15–20 minutes, off the hottest part of the fire, so the sugars set into a shine instead of scorching.\"}}, {\"@type\": \"Question\", \"name\": \"Can I mix it with something else?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the brand suggests pouring it straight or cutting it through your favourite BBQ sauce to add sweet heat and gloss.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122404906,"sku":"FMG001","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-pomegranate-habanero-rib-glaze-250ml-front.png?v=1784892608"},{"product_id":"four-monkeys-bbq-cherry-apple-rib-glaze","title":"FOUR MONKEYS BBQ: Jungle Juice Cherry Apple Jalapeño Rib Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet cherry and apple with a gentle jalapeno warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken wings, pork loin, chicken thighs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe friendly half of the Jungle Juice pair\u003c\/h2\u003e\n\u003cp\u003eJungle Juice has absolutely killed it on the Australian and New Zealand competition circuits, and this is the approachable one. Cherry and apple concentrate carry the sweetness, jalapeno adds a gentle kick rather than a challenge, and the result is the competition shine without asking anyone at the table to be brave.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDark cherry leads, sweet and slightly tart. Apple broadens it out through the middle with a cleaner, orchard-fruit brightness, and jalapeno lands last as a soft green warmth that fades quickly. Thick, glossy and genuinely moreish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in thin coats over the last fifteen minutes so it sets tacky and glossy.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken wings twice on the grill, letting each coat set before the next goes on.\u003c\/li\u003e\n\u003cli\u003ePaint a pork loin in the final ten minutes of a roast, then rest it and slice through the shine.\u003c\/li\u003e\n\u003cli\u003eFold it through a tomato BBQ sauce when you want gloss and fruit without adding real heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: warm it and pour it over roast pork belly bites as a dipping sauce at the table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, dark cherry-red glaze that pours slow and clings. A gentle warm-through loosens it enough to brush into an even coat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, sugars, cherry concentrate, apple concentrate, jalapeno peppers, thickener\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, but the brand makes no gluten-free claim. Ingredient list above is as printed on the label (via AU stockist Smoked BBQ Co); no allergen statement is published — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/653_lick-lips-cherry-jalapeno-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;\"\u003eLate and thin is the whole instruction — two coats, each one allowed to set before the next, and keep it off the direct heat. Lay the foundation with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow n Slow Basics Honey Soy Slammer Rub\u003c\/a\u003e, then put \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli Relish\u003c\/a\u003e on the board to cut the sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cherry-Apple Glazed Pork Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOrchard on the outside, juicy on the inside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg boneless pork loin; 1 tbsp oil; 2 tsp salt and cracked pepper; ⅓ cup Jungle Juice Cherry Apple Jalapeño Rib Glaze.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the loin all over.\u003c\/li\u003e\n\u003cli\u003eRoast or cook indirect at 180°C for about 60 minutes until the centre reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with glaze twice in the last 15 minutes, letting the first coat set before the second.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the mild one?\u003c\/strong\u003e\u003cbr\u003eComparatively, yes. The jalapeno gives a gentle warmth rather than the habanero climb of the Pomegranate version.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it suit best?\u003c\/strong\u003e\u003cbr\u003ePork and chicken — ribs, wings and thighs especially, where the fruit sugars can set into a shine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStraight from the bottle or mixed?\u003c\/strong\u003e\u003cbr\u003eEither. Pour it straight for a clean fruit glaze, or fold it through your usual BBQ sauce for gloss and sweetness.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is this the mild one?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Comparatively, yes. The jalapeno gives a gentle warmth rather than the habanero climb of the Pomegranate version.\"}}, {\"@type\": \"Question\", \"name\": \"What does it suit best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork and chicken — ribs, wings and thighs especially, where the fruit sugars can set into a shine.\"}}, {\"@type\": \"Question\", \"name\": \"Straight from the bottle or mixed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Either. Pour it straight for a clean fruit glaze, or fold it through your usual BBQ sauce for gloss and sweetness.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122437674,"sku":"FMG002","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-cherry-apple-jalapeno-rib-glaze-250ml-front.png?v=1784892609"},{"product_id":"fancy-hanks-bbq-sauce-original","title":"FANCY HANKS: BBQ Sauce Original – 330ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, smoky and tangy, with only a whisper of chipotle (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, spare ribs, smoked pork shoulder, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eGold Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's entered their whole debut sauce range and every bottle took a medal. This one took the gold.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe recipe that predates the Instagram account\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's have been making this sauce in their Bourke Street kitchen since 2012 — first for the restaurant, then for anyone who kept asking what was on the ribs. It's a Southern-style original: the signature bottle, the one the pitmasters reach for, and the one that walked away with gold the first year it was judged.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and brown sugar lead, sweet and thick. Cider and white vinegar cut straight through the middle so it never turns cloying, and molasses and treacle pull it darker and deeper. Tamarind brings a sour-fruit twang most sauces don't have, and a trace of chipotle powder sits right at the back — smoke rather than burn. It finishes long, sweet and savoury at once.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePull a smoked pork shoulder, then fold the sauce through the meat while it's still steaming so it soaks in rather than sits on top.\u003c\/li\u003e\n\u003cli\u003eGlaze spare ribs in the last twenty minutes over indirect heat, one thin coat at a time, until they go tacky and dark.\u003c\/li\u003e\n\u003cli\u003eCut it with a splash of cider vinegar and use it as a mop through a long brisket cook.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan after browning mince for a burger sauce that tastes like it took hours.\u003c\/li\u003e\n\u003cli\u003eBrush it onto halved onions and throw them on the coals cut-side down until they caramelise into something worth fighting over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany brown and thick enough to hold on a spoon. It pours slow and coats the back of a brush properly, which is exactly what you want when you're layering coats onto ribs.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, Brown Sugar, Cider Vinegar, White Vinegar, Onion, Molasses, Capsicum, Tamarind, Salt, Worcestershire Sauce, Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Black Pepper, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-point-plate.png?v=1782796072\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;\"\u003eGold medal, first time out, and they still bottle it in a restaurant kitchen at midnight — that's the sort of cargo worth running. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINS Q Grunt Cherry Pork Rub\u003c\/a\u003e and inject it the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Sauce it after the pull, never before — sugar on a twelve-hour cook is just charcoal with extra steps.\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: Thin-Coat Glazed Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePatience now, sticky fingers later.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 3 tbsp your favourite pork rub; 1 cup Fancy Hanks BBQ Sauce Original.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the membrane, rub the ribs all over and smoke at 120°C for about 5 hours until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush on a thin coat of sauce, wait 10 minutes, then brush again. Repeat until tacky and dark, about 20 minutes in all.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice 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 Thin coats late in the cook set into a glaze; one thick early coat just burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Fancy Hank's Original BBQ Sauce hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. It's the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I put it on the meat?\u003c\/strong\u003e\u003cbr\u003eLate. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Original BBQ Sauce hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What has Fancy Hank's Original BBQ Sauce won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. It is the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\"}},{\"@type\":\"Question\",\"name\":\"When should I put it on the meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550258999338,"sku":"708166","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-original-bbq-sauce-330ml-front_bea6f628-1955-4b40-8d88-4454f8964015.png?v=1792928747"},{"product_id":"fancy-hanks-bbq-sauce-coffee-molasses","title":"FANCY HANKS: BBQ Sauce Coffee \u0026 Molasses – 330ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — dark and bitter-sweet, chipotle for smoke not burn (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef brisket, short ribs, steak, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's still lead with this one on their own site — the sauce they serve with the brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for brisket, and nothing else comes close\u003c\/h2\u003e\n\u003cp\u003eThis is the bottle Fancy Hank's put next to their beef in the restaurant, and it exists because coffee and molasses do something to smoked beef that tomato alone never manages. Strong, dark and unapologetically bitter around the edges. If your brisket is good, this is the only thing you should be putting near it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMolasses hits first and hard — 29% of the bottle — all treacle-black and faintly bitter. Coffee powder deepens it rather than announcing itself, adding roast and a dry edge that stops the sugar running away. Cumin, mustard flour and garlic build a savoury middle, and chipotle powder trails smoke across the finish. It's the least sweet sauce in the range and all the better for it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlice a rested brisket against the grain and pour a line of this down the side of the board — dip, don't drown.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and brush over beef short ribs in the final half hour so the coffee bitterness sets against the bark.\u003c\/li\u003e\n\u003cli\u003eWhisk a spoonful into pan juices with a knob of butter for a steak sauce that tastes like a twelve-hour cook.\u003c\/li\u003e\n\u003cli\u003eDrizzle it over fried eggs the morning after a cook. The Fancy Hank's crew do exactly this and they're right.\u003c\/li\u003e\n\u003cli\u003eStir it through a pot of baked beans with a bit of bacon and let it sit on the edge of the coals until it thickens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAlmost black, glossy and thick. It pours like treacle and clings to a brush, so it layers onto ribs without sliding off into the coals.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Molasses (29%), Ketchup Tomato Paste, Water, White Vinegar, Sugar, Salt, Spices, Water, Onion, Capsicum, Worcestershire Sauce Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Mustard Flour, Coffee Powder, Garlic, Salt, Cumin, Cider Vinegar, White Vinegar, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains mustard flour. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/693_savouring-glazed-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCoffee in a barbecue sauce sounds like a stunt until you put it on beef, and then you understand. Bark the brisket with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and finish the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e. Serve this on the side, never brushed on — the bitterness wants to land clean, not cooked.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee and Molasses Steak Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA twelve-hour flavour in a two-minute pan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks, about 300g each; Salt and cracked pepper; 20g butter; 3 tbsp BBQ Sauce Coffee \u0026amp; Molasses.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and sear in a hot pan for 3–4 minutes a side for medium-rare, then rest them on a board.\u003c\/li\u003e\n\u003cli\u003eDrop the heat, add the butter, sauce and a splash of water to the pan and swirl for 1 minute, scraping up the brown bits.\u003c\/li\u003e\n\u003cli\u003eSlice the steak and spoon the sauce over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like coffee?\u003c\/strong\u003e\u003cbr\u003eNot overtly. The coffee adds roast and a dry, bitter edge that balances the molasses — you notice the depth before you notice the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's chipotle powder in there, but it reads as smoke rather than heat. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eBeef. It's the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does Fancy Hank's Coffee \u0026 Molasses BBQ Sauce taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not overtly. The coffee adds roast and a dry, bitter edge that balances the molasses - you notice the depth before you notice the coffee.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's chipotle powder in there, but it reads as smoke rather than heat. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef. It is the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259032106,"sku":"708167","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-coffee-molasses-bbq-sauce-330ml-front_cf681dc3-3907-4679-9e0d-aaa5d1ad202e.png?v=1792928747"},{"product_id":"fancy-hanks-banana-ketchup-sauce","title":"FANCY HANKS: Banana Ketchup Sauce – 330ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, floral and tangy (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten (barley, wheat). Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, pork sangas, hot chips, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe Filipino trick that beats tomato at its own game\u003c\/h2\u003e\n\u003cp\u003eBanana ketchup came out of the Philippines when tomatoes were scarce and bananas weren't, and the result turned out better than the thing it replaced. Fancy Hank's swap in ripe Aussie bananas, keep the ketchup backbone, and end up with the bottle that gets the most questions at the table. It's a staff-meal staple in their kitchen, which tells you everything.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and floral up front — banana at 16%, but rounded and jammy rather than lolly-ish. Ketchup and tomato paste hold the savoury middle so it still reads as a condiment and not a dessert. Apple juice and vinegar bring the tang, garlic and spices land underneath, and it finishes clean and bright. Think chutney's fun cousin.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eServe it alongside fried chicken — the sweetness against hot, salty crust is the whole reason this sauce exists.\u003c\/li\u003e\n\u003cli\u003eBuild a pork sanga with slaw and a solid smear of this instead of the usual barbecue sauce.\u003c\/li\u003e\n\u003cli\u003eUse it in place of chutney on a cheese board, next to a sharp cheddar or a washed rind.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken wings with it in the last ten minutes, watching closely — the sugars catch fast.\u003c\/li\u003e\n\u003cli\u003ePut it on hot chips once and you'll never explain yourself to anyone again.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAmber-orange and smooth, closer to a thick ketchup than a chutney. It pours cleanly and sits on a plate without weeping.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, Ketchup (16%) Tomato Paste, Water, White Vinegar, Sugar, Salt, Spices, Onion, Banana (16%), Apple Juice, Tomato Paste, Brown Sugar, Vinegar, Garlic, Spices, Salt, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten — barley and wheat. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/757_point-glazed-pork-skewers.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 good idea in food came from someone running short of something, and this one's been quietly outrunning tomato since the war. Crumb your thighs in \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Coating\u003c\/a\u003e, fry them properly, then put this and a spoon of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e side by side. Sweet against crunch against chilli — that's the whole trick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crunchy Pork Schnitty Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe canteen classic, given a passport.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 crumbed pork schnitzels; 4 thick slices white bread; 1 cup crunchy slaw; 3 tbsp Banana Ketchup Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShallow-fry the schnitzels in hot oil for about 3 minutes a side until golden and cooked through.\u003c\/li\u003e\n\u003cli\u003eSpread two slices of bread with banana ketchup, add the schnitzel and a pile of slaw.\u003c\/li\u003e\n\u003cli\u003eTop, press down, cut in half and serve while the crumb's still crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is banana ketchup?\u003c\/strong\u003e\u003cbr\u003eA Filipino condiment that uses banana instead of tomato as the base. It's sweeter and more floral than regular ketchup, but still savoury enough to use the same way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like banana?\u003c\/strong\u003e\u003cbr\u003eYes, but jammy and rounded rather than sweet-lolly. There's ketchup and vinegar underneath keeping it honest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNo. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo heat at all. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e\u003cbr\u003eFried chicken, pork sangas, hot chips and cheese boards. Fancy Hank's use it on sangas in the restaurant.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is banana ketchup?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Filipino condiment that uses banana instead of tomato as the base. It is sweeter and more floral than regular ketchup, but still savoury enough to use the same way.\"}},{\"@type\":\"Question\",\"name\":\"Does Fancy Hank's Banana Ketchup taste like banana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but jammy and rounded rather than sweet-lolly. There is ketchup and vinegar underneath keeping it honest.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No heat at all. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What do I use banana ketchup on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fried chicken, pork sangas, hot chips and cheese boards. Fancy Hank's use it on sangas in the restaurant.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259064874,"sku":"708169","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-banana-ketchup-330ml-front_bb81edf8-4b41-4865-8f9c-434735860539.png?v=1792928747"},{"product_id":"fancy-hanks-tomato-sauce","title":"FANCY HANKS: Tomato Sauce – 330ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, sharp and savoury (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 100% Australian fruit and vegetables\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten (barley, wheat). Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sausage rolls, meat pies, pasties, hot dogs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eDead horse, done properly\u003c\/h2\u003e\n\u003cp\u003eBased on Hank's grandma's recipe and built from 100% Australian fruit and veg, this is the bottle that belongs next to a meat pie and nothing else needs to be said. Beetroot and onion go in, which is what gives it that distinctly Australian edge — sweeter and earthier than the supermarket stuff, and about four times the tomato.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTomato does the heavy lifting at 69% — real diced tomato, not paste and water — so it tastes like fruit before it tastes like sugar. Brown onion and beetroot juice add an earthy sweetness underneath, tamarind brings a sour twang, and vinegar and garlic sharpen the finish. It's rounder and less shrill than the red bottle you grew up with.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSausage roll, generous squiggle, no further instructions required.\u003c\/li\u003e\n\u003cli\u003eWork a couple of spoonfuls through rissole mince before you shape them — it seasons and keeps them moist at the same time.\u003c\/li\u003e\n\u003cli\u003eUse it as the tomato base in a homemade barbecue sauce and build molasses and smoke on top.\u003c\/li\u003e\n\u003cli\u003eServe it warm alongside a Sunday roast in place of a chutney.\u003c\/li\u003e\n\u003cli\u003eWhisk it with vinegar and oil into a dressing for a potato salad that tastes like a footy club canteen, in the best way.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright red with a darker, earthier tone than commercial sauce — that's the beetroot. Thick and smooth, and it holds its shape on a plate rather than running.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatoes (69%) Diced Tomato, Onion Brown, Sugar, Water, Tamarind, Garlic, Vinegar, Beetroot Juice, Salt, Xanthum Gum (415), Vegetable Protein, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten — barley and wheat. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/643_thumbs-up-meat-pie.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;\"\u003eSixty-nine per cent real tomato and a grandma's recipe — there's no contraband here, just someone refusing to cut corners. Mix \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow n Slow Basics Beef Bounce\u003c\/a\u003e through your rissole mince and finish the patties with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e as they come off. Sauce goes on last and cold. Warm tomato sauce is a crime in this state.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grandma-Approved Saucy Rissoles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSauce inside and on top, no apologies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 1 small onion, grated; ½ cup breadcrumbs; 1 egg; 2 tbsp Tomato Sauce, plus more to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix everything together with your hands and shape into 8 rissoles.\u003c\/li\u003e\n\u003cli\u003eCook on an oiled flat-top over medium heat for 4–5 minutes a side until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eServe with a cold squiggle of sauce on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sauce in the mix seasons the mince and keeps the rissoles moist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eNot at all — there's no chilli in it. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much tomato is actually in it?\u003c\/strong\u003e\u003cbr\u003e69%, and it's diced tomato rather than reconstituted paste. That's why it tastes like fruit first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy beetroot?\u003c\/strong\u003e\u003cbr\u003eIt adds an earthy sweetness and depth of colour — it's what gives this sauce its distinctly Australian character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNo. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 100% Australian fruit and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from supermarket tomato sauce?\u003c\/strong\u003e\u003cbr\u003eMore tomato, less sugar-forward, and beetroot and tamarind adding earthiness and tang.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Tomato Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not at all — there's no chilli in it. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"How much tomato is in Fancy Hank's Tomato Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"69%, and it is diced tomato rather than reconstituted paste. That is why it tastes like fruit first.\"}},{\"@type\":\"Question\",\"name\":\"Why is there beetroot in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It adds an earthy sweetness and depth of colour - it is what gives this sauce its distinctly Australian character.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 100% Australian fruit and vegetables.\"}},{\"@type\":\"Question\",\"name\":\"How is it different from supermarket tomato sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"More tomato, less sugar-forward, and beetroot and tamarind adding earthiness and tang.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259097642,"sku":"708168","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-tomato-sauce-330ml-front_26a63128-9692-420c-993a-8d4e6abfbb5c.png?v=1792928747"},{"product_id":"fancy-hanks-cayenne-watermelon-hot-sauce","title":"FANCY HANKS: Cayenne \u0026 Watermelon Hot Sauce – 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — 1\/4 on the Fancy Hank's scale, fruity and fresh (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 96% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Freshly shucked oysters, grilled prawns, tacos, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWhere the hot sauce habit begins\u003c\/h2\u003e\n\u003cp\u003eThis is the gateway. Cayenne at 39% and watermelon at 34% — an almost even split that sounds like a stunt and works like a charm. Fresh, fruity, barely warm, and dangerous only in the sense that it's how people end up owning fourteen bottles of hot sauce. Fancy Hank's tell you to start on an oyster. They're right.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWatermelon lands first — clean, juicy, faintly floral, nothing like the lolly you're bracing for. Red cayenne follows with a bright vegetal chilli flavour rather than a hit of fire. White vinegar and garlic sharpen everything, salt holds it together, and a touch of red habanero adds a low warmth at the back that fades almost as soon as you notice it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eA single splash on a freshly shucked oyster, no mignonette, no lemon. Let it do the work.\u003c\/li\u003e\n\u003cli\u003eToss grilled prawns through it straight off the coals while the shells are still hot.\u003c\/li\u003e\n\u003cli\u003eShake it over fish tacos where a heavier sauce would flatten everything underneath.\u003c\/li\u003e\n\u003cli\u003eStir it into a mayo for a dipping sauce that's fresh rather than fiery.\u003c\/li\u003e\n\u003cli\u003eSplash it into a beer with a squeeze of lime and a rim of salt. It works and you'll tell everyone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eCoral-pink and loose — more of a splash sauce than a drizzle sauce. It shakes out fast, so tip carefully over anything delicate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red Cayenne Chilli (39%), Watermelon (34%), White Vinegar, Garlic, Salt, Red Habanero Chilli, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/721_jaw-drop-spicy-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;\"\u003eThirty-four per cent watermelon in a chilli sauce is the kind of manifest you'd expect somebody to be lying about, and they're not. Shuck a dozen, splash this on, and finish with a few flakes of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-mushroom\"\u003eFalksalt Wild Mushroom Sea Salt Flakes\u003c\/a\u003e. Crumb the leftovers in \u003ca href=\"\/en-nz\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSINS Q Alabama Fried Chicken Coating\u003c\/a\u003e and fry them — a fried oyster with this on top is a serious thing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot-Shell Grilled Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStraight off the coals and into trouble.\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, shell on; 2 tbsp olive oil; Pinch of salt; 3 tbsp Cayenne \u0026amp; Watermelon Hot Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns in oil and salt.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for about 2 minutes a side until pink and just opaque.\u003c\/li\u003e\n\u003cli\u003eTip them straight into a bowl with the hot sauce and toss while the shells are still hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot shells soak up the sauce, so you taste it every time you peel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it really?\u003c\/strong\u003e\u003cbr\u003eMild — 1 out of 4 on the Fancy Hank's own scale. It's the entry point of the range. On Hub Heat it rates 2\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like watermelon?\u003c\/strong\u003e\u003cbr\u003eYes, clean and fresh rather than sweet. At 34% it's nearly as much of the bottle as the chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best thing to put it on?\u003c\/strong\u003e\u003cbr\u003eOysters. It's what the brand recommends and it's the best use of the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 96% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Cayenne \u0026 Watermelon Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — 1 out of 4 on the Fancy Hank's own scale. It's the entry point of the range. On Hub Heat it rates 2\/11.\"}},{\"@type\":\"Question\",\"name\":\"Does it taste like watermelon?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, clean and fresh rather than sweet. At 34% it is nearly as much of the bottle as the chilli.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is the best thing to put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Oysters. It is what the brand recommends and it is the best use of the bottle.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 96% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259130410,"sku":"706457","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-cayenne-watermelon-hot-sauce-200ml-front_10d41393-986b-434c-91dc-2a6f33904e91.png?v=1792926890"},{"product_id":"fancy-hanks-habanero-carrot-hot-sauce","title":"FANCY HANKS: Habanero \u0026 Carrot Hot Sauce – 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — 3\/4 on the Fancy Hank's scale, habanero with intent (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 91% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken marinades, stews, tacos, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one at the end of the shelf\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's call this the final boss and they aren't being cute about it. Red habanero at 14% carried on sweet carrot and olive oil — the carrot isn't there to cool anything down, it's there to give the heat something to ride on. Use it sparingly, cook with it rather than pouring it, and wash your hands afterwards. Twice.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eVinegar and carrot open it — sweet, earthy, almost gentle for about a second and a half. Then the habanero arrives: floral, apricot-ish, and properly hot across the whole mouth rather than just the throat. Onion, garlic and olive oil round the body out and keep it savoury. The heat builds rather than spikes, and it stays a while.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePut a splash in a chicken marinade with oil and citrus, then grill over direct heat — the sugars in the carrot catch and go sticky.\u003c\/li\u003e\n\u003cli\u003eStir a teaspoon through a slow-cooked stew at the start and let the heat mellow into the whole pot.\u003c\/li\u003e\n\u003cli\u003eThin it with olive oil and lime and dress charred broccoli or cauliflower with it.\u003c\/li\u003e\n\u003cli\u003eWhisk a few drops into mayo for a burger sauce that actually announces itself.\u003c\/li\u003e\n\u003cli\u003eAdd a drop — one — to a bloody mary and hand it to someone who claims they like it hot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright orange, thanks to the carrot, and thicker than the other two hot sauces in the range. It clings to a spoon, which matters when a teaspoon is genuinely all you need.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Water, Carrot (20%), Red Habanero Chilli (14%), Onion, Olive Oil, Sugar, Garlic, Salt, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/494_shhh-habanero-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCarrot and habanero is an old smuggler's trick — the sweetness gets the heat past the guard before anyone realises what's happened. Rub the thighs with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e, then build the marinade with a splash of this and a slug of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Marinate overnight and the habanero mellows into something you can actually eat a plateful of.\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: Habanero Citrus Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe final boss, tamed by a squeeze of lime.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 tbsp Habanero \u0026amp; Carrot Hot Sauce; 2 tbsp olive oil; Juice of 1 lime; 1 tsp salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the hot sauce, oil, lime and salt, toss the thighs through and marinate in the fridge for 2–12 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over direct medium heat for 5–6 minutes a side until sticky at the edges and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e3 out of 4 on the Fancy Hank's scale — the hottest of their three original hot sauces. Habanero heat that builds and lingers. On Hub Heat it rates 6\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy carrot?\u003c\/strong\u003e\u003cbr\u003eIt carries the habanero. Carrot brings sweetness and body so the chilli has something to sit on instead of just hitting vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I use it?\u003c\/strong\u003e\u003cbr\u003eSparingly, and cooked in rather than poured on. It's built for marinades and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 91% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Habanero \u0026 Carrot Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"3 out of 4 on the Fancy Hank's scale — the hottest of their three original hot sauces. Habanero heat that builds and lingers. On Hub Heat it rates 6\/11.\"}},{\"@type\":\"Question\",\"name\":\"Why is there carrot in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It carries the habanero. Carrot brings sweetness and body so the chilli has something to sit on instead of just hitting vinegar.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"How should I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, and cooked in rather than poured on. It is built for marinades and stews.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 91% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259163178,"sku":"706454","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-habanero-carrot-hot-sauce-200ml-front_33790181-0f6e-4642-9167-9c0152dd26a9.png?v=1792926919"},{"product_id":"fancy-hanks-jalapeno-peach-hot-sauce","title":"FANCY HANKS: Jalapeno \u0026 Peach Hot Sauce – 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — 2\/4 on the Fancy Hank's scale, sweet then warm (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 76% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork sausages, grilled chicken, tacos, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe middle child that quietly runs the family\u003c\/h2\u003e\n\u003cp\u003eGreen jalapeño at 24% against sweet peach at 13%, sitting exactly where most people actually want their hot sauce to live — enough heat to know it's there, enough fruit to keep eating it. Fancy Hank's serve it with their Andouille pork sausage, and once you've had that combination the bottle stops being optional.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePeach and pear juice land first, sweet and soft, then green jalapeño cuts in with that grassy, fresh-chilli bite that dried chilli never manages. Onion, garlic and a little tomato build a savoury floor underneath, and white vinegar keeps the whole thing bright. The heat arrives late, sits in the middle of the tongue and clears cleanly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplit a fat pork sausage down the middle, char the cut face on the grill and spoon this straight into the split.\u003c\/li\u003e\n\u003cli\u003eToss it through grilled chicken thighs with a squeeze of lime while they're resting.\u003c\/li\u003e\n\u003cli\u003eUse it as the only thing on a fish taco besides slaw — the peach does the job a mango salsa would.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and pour over a wheel of baked brie. Watch it disappear in ninety seconds.\u003c\/li\u003e\n\u003cli\u003eShake it into a pan of fried potatoes at the last second so it glazes rather than steams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eMurky green-gold, medium bodied, with visible flecks of chilli through it. It pours in a proper stream rather than a splash — easier to control over a plate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Green Jalapeno Chilli (24%), Peaches (13%) [Peaches (60%), reconstituted pear juice (39%), Food Acid (330) Antioxidant (300)], Onion, Water, Garlic, Sugar, Salt, Tomato, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/675_fanning-peach-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003ePeach and jalapeño is the pairing everyone claims to have invented, and this is the bottle that actually earns it. Rub the ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker\u003c\/a\u003e, cook them out, and hit the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e before this goes anywhere near them. Salt first, sauce second — do it the other way and you'll taste neither.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Split-and-Charred Snag Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar the cut, fill the gap, take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 thick pork sausages; 6 hot dog rolls; ½ cup Jalapeno \u0026amp; Peach Hot Sauce; 1 cup slaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the sausages over medium heat until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eSplit each one lengthways, press the cut face onto the hot grill for a minute to char.\u003c\/li\u003e\n\u003cli\u003eTuck into rolls with slaw and spoon the sauce straight into the split.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e\u003cbr\u003eYes, but balanced. Peach and pear juice up front, then green jalapeño cutting through it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. Fancy Hank's serve it with their Andouille sausage, and it's excellent on grilled chicken and fish tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 76% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Jalapeno \u0026 Peach Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it sweet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but balanced. Peach and pear juice up front, then green jalapeno cutting through it.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. Fancy Hank's serve it with their Andouille sausage, and it is excellent on grilled chicken and fish tacos.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 76% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259195946,"sku":"706458","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-jalapeno-peach-hot-sauce-200ml-front_4f42b497-4b84-4b90-98be-6ec1a04a46a9.png?v=1792926890"},{"product_id":"fancy-hanks-pineapple-reaper-hot-sauce","title":"FANCY HANKS: Pineapple Reaper Hot Sauce – 100ml","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 Extra hot — 4\/4 on the Fancy Hank's scale, delayed Carolina Reaper (Hub Heat 9\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, tacos, noodles, fried rice\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSixty per cent pineapple. Then the ambush.\u003c\/h2\u003e\n\u003cp\u003eThe top of the Fancy Hank's scale, and the cleverest bottle they make. Pineapple carries it, white miso deepens it, lime keeps it sharp — and the Carolina Reaper sits underneath doing absolutely nothing at all until about four seconds after you've swallowed. Then it arrives at the back of the throat and stays for a while.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePineapple first and unmistakably — 60% of the bottle, tropical and bright. White miso does the quiet work, adding a savoury, fermented depth that turns it from a fruit sauce into a proper condiment. Lime juice and turmeric sharpen and colour it. The Reaper is invisible on the front palate and then blooms late, right at the back, long after the flavour's gone.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it after they come off the grill, not before — you want the fruit intact, not cooked out.\u003c\/li\u003e\n\u003cli\u003eA few drops through fried rice at the end, stirred once. The miso makes more sense here than you'd think.\u003c\/li\u003e\n\u003cli\u003eThin it with lime and fish sauce and use it as a dressing over cold noodles.\u003c\/li\u003e\n\u003cli\u003eSpoon a little over pork tacos with raw onion and coriander and let the pineapple do its Al Pastor impression.\u003c\/li\u003e\n\u003cli\u003eOne drop in a marinade for a whole chicken. One. It'll carry the entire bird.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden-yellow from the pineapple and turmeric, medium bodied and glossy. The 100ml bottle isn't the brand being stingy — it's the right amount for how little you'll use at a time.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pineapple (60%), Water, White Vinegar, Sugar, White Miso [Water, Soybeans, Rice, Salt, Alcohol, Colour (101)], Lime Juice, Carolina Reaper Chilli, acid (260), Salt, Turmeric, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains soy. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/760_fanning-pineapple-reaper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMiso in a Reaper sauce is the move nobody expects — it gives the fruit somewhere savoury to land so the whole thing isn't just fire and jam. Season the wings with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys BBQ Chicken Rub\u003c\/a\u003e, grill them hard, then toss and finish with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e. Sauce goes on off the heat. Reaper cooked into a grill is heat with no flavour attached.\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: Pineapple Reaper Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTropical up front, ambush out the back.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 cups cold cooked rice; 2 eggs, beaten; 200g diced ham or leftover pork; 3 spring onions, sliced; ½–1 tsp Pineapple Reaper Hot Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScramble the eggs in a hot oiled wok, then push them aside.\u003c\/li\u003e\n\u003cli\u003eAdd the ham and rice and toss over high heat for 4–5 minutes until the rice crackles.\u003c\/li\u003e\n\u003cli\u003eStir through the spring onion, take it off the heat and add a few drops of sauce, stirring once.\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 pineapple bright and the heat honest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e4 out of 4 — the hottest thing Fancy Hank's make. The Carolina Reaper heat is delayed, arriving at the back of the throat after the flavour has gone. On Hub Heat it rates 9\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I still taste the pineapple?\u003c\/strong\u003e\u003cbr\u003eAbsolutely. Pineapple is 60% of the bottle and it leads. The heat is a separate event that turns up later.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the miso doing in there?\u003c\/strong\u003e\u003cbr\u003eAdding savoury, fermented depth. It's what stops a fruit-and-chilli sauce tasting like jam with a problem.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eYes — it contains soy, from the white miso. The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy only 100ml?\u003c\/strong\u003e\u003cbr\u003eBecause you use it a few drops at a time. It'll last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Pineapple Reaper Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"4 out of 4 — the hottest thing Fancy Hank's make. The Carolina Reaper heat is delayed, arriving at the back of the throat after the flavour has gone. On Hub Heat it rates 9\/11.\"}},{\"@type\":\"Question\",\"name\":\"Can I still taste the pineapple?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Absolutely. Pineapple is 60% of the bottle and it leads. The heat is a separate event that turns up later.\"}},{\"@type\":\"Question\",\"name\":\"What is the miso doing in there?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Adding savoury, fermented depth. It is what stops a fruit-and-chilli sauce tasting like jam with a problem.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - it contains soy, from the white miso. The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Why is it only 100ml?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because you use it a few drops at a time. It will last.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259228714,"sku":"706867","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-pineapple-reaper-hot-sauce-100ml-front_5a5e298a-92d6-456c-a43f-b114af2860e1.png?v=1792926918"},{"product_id":"atomic-chicken-buffalo-hot-sauce","title":"ATOMIC CHICKEN: Buffalo Hot Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — friendly buffalo warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly; contains Worcestershire — not vegan or vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, burgers, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe buffalo sauce your wings have been waiting for\u003c\/h2\u003e\n\u003cp\u003eSticky, tangy, gently fiery — Atomic Chicken Buffalo Hot Sauce is the classic wing-night dunk-and-toss sauce in a handy 250ml bottle. It clings to fried wings, glosses up burgers and turns loaded fries into a proper feed. Sweet and savoury with a friendly touch of heat, it is the buffalo sauce built for sharing, not suffering.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eA little sweet up front from tomato and molasses, then tangy vinegar and savoury Worcestershire depth, finishing with a gentle chilli warmth. The heat sits comfortably in the mild-medium range — plenty of buffalo tang and flavour, without a punishing burn. It is a crowd-pleaser, not a dare.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot, crispy wings straight through it for classic buffalo wings.\u003c\/li\u003e\n\u003cli\u003eDrizzle over burgers, fried chicken, loaded fries or nachos.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce, or brush onto grilled or barbecued chicken.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo or sour cream for a quick buffalo dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep red-orange sauce with a smooth, pourable body — thick enough to cling to wings and coat a burger, loose enough to drizzle. A good shake and it is ready to go.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato, vinegar, chilli, onion, canola oil, water, Worcestershire sauce, molasses, garlic, starch, vegetable gum (xanthan), acidity regulator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients listed, though the Worcestershire may carry traces). Contains Worcestershire sauce (typically anchovy) — not vegan or vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — plenty of buffalo tang with a gentle, friendly chilli warmth, not a punishing burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (no gluten ingredients listed, though the Worcestershire may carry traces). It contains Worcestershire sauce, so it is not vegan or vegetarian — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Toss hot, crispy wings straight through it, drizzle it over burgers and loaded fries, or use it as a dipping sauce. Give it a good shake first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\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\/495_fist-pump-buffalo-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\u003cp style=\"margin:0;\"\u003eWing night's finest contraband — but a sauce is only half the plate. Coat the wings first in \u003ca href=\"\/en-nz\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSinsQue Alabama Fried Chicken Coating\u003c\/a\u003e and fry them shatter-crisp, toss them through this buffalo, then drop a tub of cool \u003ca href=\"\/en-nz\/products\/uncle-mungos-burger-sauce-200ml\"\u003eUncle Mungo's Burger Sauce\u003c\/a\u003e in the middle for dunking. Fry, toss, dunk — done.\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: Buffalo Chicken Loaded Fries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWing night, in shovel form.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g frozen chips; 300g cooked chicken, shredded; ½ cup Buffalo Hot Sauce; 2 spring onions, sliced; ¼ cup sour cream.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBake the chips as per the packet until crisp.\u003c\/li\u003e\n\u003cli\u003eWarm the shredded chicken in a pan with the buffalo sauce for 3–4 minutes until piping hot.\u003c\/li\u003e\n\u003cli\u003ePile the chicken over the chips, dollop with sour cream and scatter with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild-medium — plenty of buffalo tang with a gentle, friendly chilli warmth, not a punishing burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (no gluten ingredients listed, though the Worcestershire may carry traces). It contains Worcestershire sauce, so it is not vegan or vegetarian — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Toss hot, crispy wings straight through it, drizzle it over burgers and loaded fries, or use it as a dipping sauce. Give it a good shake first.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":40553266184234,"sku":"ATCBUFF","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-buffalo-hot-sauce-250ml-front-v2.png?v=1785146939"},{"product_id":"boomas-bbq-boomtang-bbq-sauce","title":"BOOMAS BBQ: Boomtang BBQ Sauce - 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle peppery warmth, family-friendly (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chilli; made with Worcestershire sauce (may contain fish\/anchovy \u0026amp; gluten) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pork, snags, chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder every backyard needs\u003c\/h2\u003e\u003cp\u003eBooma's very first sauce, and the one that started the whole racket. Boomtang is a sweet, tangy BBQ sauce built to please the entire street party — no one sends it back, everyone reaches for seconds. It's the bottle you keep front-and-centre on the table and quietly refill twice a barbie.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and glossy up front with ripe tomato, then a bright vinegar tang cuts through the middle so it never turns cloying. The finish carries a soft peppery lift — black pepper and a hint of Szechuan — that keeps things interesting without any real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush over ribs or chicken in the last 15 minutes as a sticky glaze\u003c\/li\u003e\n\u003cli\u003eServe alongside brisket or pulled pork as a table sauce\u003c\/li\u003e\n\u003cli\u003eSlather on snags and burgers straight from the grill\u003c\/li\u003e\n\u003cli\u003eUse as a base for a quick marinade with a splash of oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA rich, deep-red pour with a smooth, medium body — clingy enough to coat and brush, loose enough to drizzle.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, vinegar, water, tomato, Worcestershire sauce, onion, apple concentrate, salt, chilli, acidity regulator (citric), cayenne pepper, garlic powder, pepper, Szechuan pepper, cloves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chilli. Made with Worcestershire sauce, which may contain fish (anchovy) and gluten (barley malt) — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/654_thumbs-up-pork-slider-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that brisket before in my life. Boomtang's the sweet-tangy all-rounder every table needs — brush it on in the last 15 minutes so the sugars don't scorch. Lay the groundwork with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and cut the sweetness with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli\u003c\/a\u003e. Sweet, tangy, gone by Sunday.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Boomtang Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky fingers, happy kids, quiet table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg chicken drumsticks; 1 tbsp oil; Salt and pepper; ½ cup Boomtang BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the drumsticks in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 40 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eBrush with Boomtang and cook another 15 minutes, brushing twice more, until sticky and 75°C at the bone.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing in the last 15 minutes gives you glaze without scorched sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Boomtang hot?\u003c\/strong\u003e No — it's sweet-forward with just a gentle peppery warmth. If you want real heat, reach for its hotter cousin Boomenero.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use Boomtang as a marinade?\u003c\/strong\u003e Yes — loosen it with a splash of oil and marinade chicken or pork, then glaze again in the last 15 minutes on the grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is the bottle?\u003c\/strong\u003e 250ml glass bottle. Always check the physical label for the full ingredient and allergen statement.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Boomtang hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's sweet-forward with just a gentle peppery warmth. For real heat, reach for Boomenero.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Boomtang as a marinade?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — loosen with a splash of oil, marinade chicken or pork, then glaze again in the last 15 minutes.\"}},{\"@type\":\"Question\",\"name\":\"What size is the bottle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"250ml glass bottle. Always check the physical label for the full ingredient and allergen statement.\"}}]}\n\u003c\/script\u003e","brand":"BOOMAS BBQ","offers":[{"title":"Default Title","offer_id":40576628064298,"sku":"BOOMBT","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boomas-bbq-boomtang-bbq-sauce-250ml-front.png?v=1792875233"},{"product_id":"low-n-slow-basics-jalapeno-whiskey-bbq-sauce","title":"LOW N SLOW BASICS: HOOK SHOT Jalapeno \u0026 Whiskey BBQ Sauce - 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — smoky warmth, a gentle jalapeño kick (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains approx 1% alcohol (bourbon whiskey 2%, per the brand's ingredient list) — always check the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, pork ribs, burgers, chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSmoke, jalapeño and a slug of whiskey\u003c\/h2\u003e\u003cp\u003eHook Shot is Aaron Palmer's signature BBQ sauce — smoky and sweet, spiked with jalapeño and a slug of whiskey for depth. A gentle kick (Hub Heat 2\/11) keeps it friendly, and it clings to anything off the grill, from brisket and ribs to a late-night burger.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet, smoky tomato leads, whiskey and molasses add a boozy, caramelised depth through the middle, and a soft jalapeño warmth lingers on the finish. Rich and moreish with a gentle kick — a sauce that flatters beef and pork without stealing the show.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush onto brisket or ribs in the last 15 minutes so the sugars glaze instead of burn.\u003c\/li\u003e\n\u003cli\u003eSlather over a burger or pulled pork roll.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for wings, chips or sausages.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a marinade or into caramelised onions.\u003c\/li\u003e\n\u003cli\u003eServe on the side of a grazing or barbecue board.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, deep red-brown sauce with a smooth, pourable body — thick enough to cling to ribs and coat a burger, loose enough to brush on late. Give it a good shake first.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (as published by Low n Slow Basics):\u003c\/strong\u003e Sugar, Vinegar, Tomato, Worcestershire Sauce, Water, Onion, Jalapeno (3%), Molasses, Bourbon Whiskey (2%), Honey, Garlic, Oregano, Starch, Vegetable Gum (Xanthan), Acidity Regulator, Alcohol (approx 1%).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains approximately 1% alcohol (whiskey). No allergen statement is published by the brand — always check the physical label if you are sensitive.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Hook Shot?\u003c\/strong\u003e It sits at a gentle Hub Heat 2\/11 — smoky warmth with a soft jalapeño kick, not a fierce burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it is made with whiskey and contains roughly 1% alcohol (bourbon whiskey is 2% of the recipe, per the brand). Allergens should be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e A finishing and dipping BBQ sauce for beef, pork, chicken, ribs and burgers. Brush it on in the last 15 minutes so it glazes, or serve it on the side.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/754_cheers-whiskey-jalapeno-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says a good BBQ sauce earns its keep late — brush it thin in the last fifteen minutes so the sugars glaze instead of burn. Rub the cook first with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e, sauce it with this, then top the burger with \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hook Shot Sticky Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSnag-in-bread, upgraded to first class.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork or beef sausages; 1 onion, sliced; ½ cup Hook Shot BBQ Sauce; 8 hot dog rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the snags over medium heat for 12–15 minutes, turning often, until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eFry the onion alongside until soft and golden, then stir through 2 tablespoons of the sauce.\u003c\/li\u003e\n\u003cli\u003eBrush the snags with sauce for the last 2 minutes, then load into rolls with the saucy onions.\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 a sticky glaze without burning the sugars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Hook Shot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It sits at a gentle Hub Heat 2\/11 — smoky warmth with a soft jalapeño kick, not a fierce burn.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain alcohol?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it is made with whiskey and contains roughly 1% alcohol (bourbon whiskey is 2% of the recipe, per the brand). Allergens should be confirmed from the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A finishing and dipping BBQ sauce for beef, pork, chicken, ribs and burgers. Brush it on in the last 15 minutes so it glazes, or serve it on the side.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40576628686890,"sku":"LSHSJW","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-hook-shot-jalapeno-whiskey-bbq-sauce-250ml-front_f2f03bc6-3d4c-432f-ac31-3800ed0c37d7.png?v=1783379590"},{"product_id":"elk-creek-country-wing-sauce","title":"ELK CREEK: Country Wing Original Wing Sauce - 354ml","description":"\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0;\"\u003e\u003cstrong style=\"color:#fbbf24;\"\u003eSHORT-DATED STOCK — HEAVILY DISCOUNTED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:6px 0 0;\"\u003e\u003cem style=\"color:#fde68a;\"\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\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy, classic wing-sauce flavour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chicken, dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCountry Wing — the wing sauce Elk Creek takes personally\u003c\/h2\u003e\n\u003cp\u003eIt may start with the promise of a perfect wing sauce, but at Elk Creek it goes well beyond that. It's a matter of pride — a commitment to put a smile on your face and deliver a truly delicious feed every time. That's who they are, and that's what they do. This 354ml bottle of Country Wing is your shortcut to a proper plate of saucy wings at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy, savoury and moreish — the classic wing-sauce profile that clings to a crispy wing and keeps you reaching for the next one. It's an easygoing, crowd-pleasing sauce built for flavour and stickiness rather than fierce heat.\u003c\/p\u003e\n\u003ch2\u003ePerfect on\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss through hot, crispy chicken wings straight out of the fryer or oven.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled or barbecued chicken.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for tenders, nuggets and fries.\u003c\/li\u003e\n\u003cli\u003eUse as a saucy glaze on drumsticks and thighs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA pourable, glossy wing sauce that coats crispy chicken evenly and clings for that classic saucy-wing finish.\u003c\/p\u003e\n\u003ch2\u003eThe lowdown\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Aged red cayenne peppers, distilled vinegar, salt, canola oil, natural butter flavour, xanthan gum, granulated garlic, citric acid (to protect freshness).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e To be confirmed from the physical label.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 354ml bottle.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\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\/745_chefs-kiss-saucy-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\u003cp style=\"margin:0;\"\u003eCheap, tangy, saucy contraband from Oklahoma — the best kind of short-dated steal. Fry your wings crisp, toss 'em in this, and nobody at the table will ask about the date. Want a Cajun edge on the chook first? Dust it with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-cajun-rub-400g\"\u003eHardcore Carnivore Cajun Rub\u003c\/a\u003e. Rest of the Oklahoma crew's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. Keep a bottle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e on the table for dunking.\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: Oven-Crisp Country Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFryer-crunch, no fryer.\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 off; 1 tbsp baking powder; 1 tsp salt; ½ cup Country Wing sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings dry, toss with the baking powder and salt, and rest on a rack in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCook in a hooded barbie or oven at 220°C for 40–45 minutes, turning halfway, until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eToss in the sauce while hot and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin out so it blisters and crisps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's offered at a heavy discount as it's past its best-before date — still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — a tangy, classic wing-sauce flavour built for flavour and stickiness rather than fierce heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Crispy chicken wings above all, plus grilled chicken, and as a dipping sauce for tenders and fries.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":40600048762922,"sku":"12588","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ElkCountryWing1.png?v=1700479606"},{"product_id":"tracklements-fresh-chilli-jam","title":"TRACKLEMENTS: Fresh Chilli Jam - 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a clean, building red-chilli warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Cream cheese and crackers, glazing chicken, pork and prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eFlavour first, fire second\u003c\/h2\u003e\n\u003cp\u003eFor the heat-seeker who wants flavour, not just fire. This award-winning \u003cstrong\u003echilli jam\u003c\/strong\u003e brings the spicy samba to nearly anything you put it near.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e sweet roasted red pepper and raw cane sugar.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e bright cider vinegar and savoury garlic.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a clean, building red-chilli heat that lingers without scorching.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpooned over cream cheese with crackers\u003c\/li\u003e\n\u003cli\u003eGlazing grilled chicken, pork and prawns\u003c\/li\u003e\n\u003cli\u003eStirred into a BBQ dipping sauce\u003c\/li\u003e\n\u003cli\u003eCheese, cold meats and veggie boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA glossy, jewel-red jam with a soft, just-set wobble and visible flecks of pepper and chilli. Spreadable and spoonable. Comes in the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw Cane Sugar, Red Peppers (40%), Cider Vinegar, Onions, Red Chillies (9%), Concentrated Lemon Juice, Garlic Purée, Sea Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/072_taste-glaze-finger-cheeky.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA glaze hiding in a jam jar. Dust pork belly cubes with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ Rub\u003c\/a\u003e, smoke them till they render and soften, then toss in warmed Chilli Jam with a splash of \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e for the last 15 minutes. Sticky, glossy, and gone before the tongs are clean. Careful — a jar this good tends to vanish before dinner.\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: Chilli Jam Halloumi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSqueaky cheese, sticky heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 block halloumi, sliced 1cm thick; 2 tbsp Fresh Chilli Jam; A squeeze of lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill or pan-fry the halloumi 2 minutes a side until golden.\u003c\/li\u003e\n\u003cli\u003eWarm the jam, spoon it over and finish with lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Fresh Chilli Jam?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — a clean, building red-chilli warmth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Fresh Chilli Jam on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on cream cheese and crackers, glazing chicken, pork and prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Fresh Chilli Jam?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Fresh Chilli Jam made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 250g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Fresh Chilli Jam?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — a clean, building red-chilli warmth.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Fresh Chilli Jam on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on cream cheese and crackers, glazing chicken, pork and prawns.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Fresh Chilli Jam?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Fresh Chilli Jam made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 250g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600048893994,"sku":"706080","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fresh-chilli-jam.png?v=1782680183"},{"product_id":"tracklements-strong-horseradish-cream","title":"TRACKLEMENTS: Strong Horseradish Cream - 140g","description":"\u003cdiv style=\"border:1px solid #d98c00;background:#fff6e5;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0;\"\u003e\u003cstrong\u003eBack order — expected late October 2026.\u003c\/strong\u003e This one's proving popular and current stock has sold out, but you can still order now — we'll ship it out the moment fresh stock lands in the warehouse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No chilli — a sharp, fiery horseradish kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 140g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, mustard and sulphites — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast beef, beef rolls, smoked salmon, prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHorseradish with real teeth\u003c\/h2\u003e\n\u003cp\u003eFor the roast-beef carver who wants a horseradish with real teeth. This strong \u003cstrong\u003ehorseradish cream\u003c\/strong\u003e is fiery, creamy and built to cut through the richest cut.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e a sharp, fiery horseradish hit straight up the nose.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e cooling cream rounds the edges.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a tangy vinegar and mustard warmth that lingers.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe essential partner to roast beef\u003c\/li\u003e\n\u003cli\u003eBeef sandwiches and rare-roast rolls\u003c\/li\u003e\n\u003cli\u003eSmoked salmon, prawns and oily fish\u003c\/li\u003e\n\u003cli\u003eStirred into mash, dressings or a Bloody Mary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA pale, creamy sauce with a smooth pourable-yet-thick body and visible flecks of grated horseradish. Coats the back of a spoon. In the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Horseradish Root (49%), Sunflower Oil, Cream [Milk] (11%), Spirit Vinegar, Mustard Flour, Raw Cane Sugar, Sea Salt, Preservative: E223 [Sulphites].\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, mustard and sulphites. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/223_proud-slicing-roast-beef-thin.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoast beef without horseradish is just Sunday lunch; with it, it's an event. Rub a beef roast with \u003ca href=\"\/en-nz\/products\/sins-q-black-mamba-charcoal-rub\"\u003eSins Q Black Mamba Charcoal Rub\u003c\/a\u003e, roast to 54°C for medium-rare, rest it 20 minutes and slice thin. Pile it into rolls with a swipe of \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e and plenty of Horseradish Cream. Trust the nose, not the timer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Salmon Horseradish Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA party starter with real teeth.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp Strong Horseradish Cream; 2 tbsp sour cream; Zest of ½ lemon; Crackers or blinis; Smoked salmon and dill.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the horseradish, sour cream and lemon zest together.\u003c\/li\u003e\n\u003cli\u003eSpoon onto crackers, top with smoked salmon and a sprig of dill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Strong Horseradish Cream?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo chilli — a sharp, fiery horseradish kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Strong Horseradish Cream on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on roast beef, beef rolls, smoked salmon, prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Strong Horseradish Cream?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains milk, mustard and sulphites. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Strong Horseradish Cream made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 140g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Strong Horseradish Cream?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No chilli — a sharp, fiery horseradish kick.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Strong Horseradish Cream on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on roast beef, beef rolls, smoked salmon, prawns.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Strong Horseradish Cream?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains milk, mustard and sulphites. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Strong Horseradish Cream made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 140g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600049188906,"sku":"702742","price":11.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Strong-Horseradish-Cream-600x764NCroppedd.png?v=1711396587"},{"product_id":"tracklements-traditional-mint-sauce","title":"TRACKLEMENTS: Traditional Mint Sauce - 140g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 140g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast lamb, lamb chops, peas and new potatoes\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eFresh, sharp and made to drizzle\u003c\/h2\u003e\n\u003cp\u003eFor the roast-lamb traditionalist who wants the real, tangy thing, not a sugary imitation. This traditional \u003cstrong\u003emint sauce\u003c\/strong\u003e is fresh, sharp and made to drizzle.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e bright, fresh chopped mint.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e a clean cider-vinegar tang.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a gentle sweetness and lemony lift that balances the bite.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzled over roast lamb and lamb chops\u003c\/li\u003e\n\u003cli\u003eStirred into Greek yoghurt for a quick dip\u003c\/li\u003e\n\u003cli\u003eSpooned over garden peas and new potatoes\u003c\/li\u003e\n\u003cli\u003eA fresh hit in dressings and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, pourable sauce full of finely chopped mint suspended in a tangy syrup. Pours and drizzles easily. Presented in the classic Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mint (29%), Raw Cane Sugar, Cider Vinegar, Sea Salt, Concentrated Lemon Juice, Gelling Agent: Citrus Pectin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/536_presenting-lamb-mint.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLamb chops, hot coals and mint sauce — the holy trinity of an Aussie backyard. Season the chops with \u003ca href=\"\/en-nz\/products\/sins-q-grass-lamb-rub\"\u003eSins Q Grass Lamb Rub\u003c\/a\u003e, grill them two to three minutes a side so the fat crisps, rest a minute, then drizzle Mint Sauce straight over. A little \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e on the side for the kids. Season first, ask questions never.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Mint Tzatziki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe kofta and souvlaki sidekick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup Greek yoghurt; 1 tbsp Traditional Mint Sauce; ½ cucumber, grated and squeezed dry; Pinch of salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and serve with grilled lamb, kofta or souvlaki.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Traditional Mint Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Traditional Mint Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on roast lamb, lamb chops, peas and new potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Traditional Mint Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Traditional Mint Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 140g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Traditional Mint Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No heat.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Traditional Mint Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on roast lamb, lamb chops, peas and new potatoes.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Traditional Mint Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Traditional Mint Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 140g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600049221674,"sku":"704832","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/traditional-mint-sauce-1.png?v=1782680187"},{"product_id":"hardcore-carnivore-burnt-ends-sauce","title":"HARDCORE CARNIVORE: Burnt Ends Sauce - 454g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet, with a hint of spice (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 454g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burnt ends, wings, ribs, double-smoked ham\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe fast track to meat candy\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Burnt Ends Sauce is built for one glorious job — turning humble cubes of pork belly or brisket into sweet, sticky, buttery meat candy. It's rich with molasses and smoke, with a gentle jalapeño warmth on the finish. One jar has everything you need to make the best burnt ends you've ever put in your mouth.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep inverted-sugar and molasses sweetness leads, layered with natural smoke and a buttery richness, then a gentle chilli-jalapeño warmth rounds out the finish. Thick, glossy and made to caramelise into lacquer.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cubed pork belly or brisket point in the sauce, then give them a second cook until the edges caramelise into sticky candy.\u003c\/li\u003e\n\u003cli\u003eWarm the jar first, then brush it onto ribs in the last 15–20 minutes so it glazes instead of burning.\u003c\/li\u003e\n\u003cli\u003eSticky-glaze wings or drumsticks over the coals for a sweet, smoky lacquer.\u003c\/li\u003e\n\u003cli\u003eMop it over a double-smoked ham for a glossy, festive finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon a little over a cheeseburger or through a tray of pit beans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, deep-red glazing sauce that clings to the meat and caramelises into a sticky, glossy candy. Sweet and buttery up front with just a mild warmth behind it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Inverted Sugar, Cane Sugar, Tomato Paste, Water, Molasses, Distilled Vinegar, Natural Smoke Flavour, Paprika Oleoresin, Salt, Modified Food Starch, Chili Powder, Spices, Citric Acid, Garlic Powder, Onion Powder, Jalapeno Powder, Xanthan Gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/655_hungry-burnt-ends-skillet-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMeat candy in a jar — I toss pork belly cubes in this and they're gone before they reach the table. Cube the belly, season it hard, and give it that second cook until the edges lacquer up. Build the base with \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eButchers Axe Big Bark\u003c\/a\u003e rub, then finish the sticky cubes with a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e for a crunchy bite against all that sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brisket Point Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy, the long way round.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point; 3 tbsp beef rub; 1 cup Hardcore Carnivore Burnt Ends Sauce; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 120°C until it hits about 85°C, roughly 5–6 hours.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes and toss in a tray with the sauce and butter.\u003c\/li\u003e\n\u003cli\u003eReturn to the smoker uncovered at 135°C for 1–1½ hours, stirring once, until sticky and lacquered.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The second cook reduces the sauce into a glossy coat that clings to every edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are burnt ends?\u003c\/strong\u003e\u003cbr\u003eThey're the caramelised cubed ends of a smoked brisket point or pork belly — tossed in sauce and cooked again until sticky and candy-like. This sauce is made for exactly that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for burnt ends?\u003c\/strong\u003e\u003cbr\u003eNo — it's a brilliant sticky glaze for ribs, wings and double-smoked ham too, anywhere you want a sweet, smoky lacquer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burnt Ends Sauce gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's gluten free. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is it?\u003c\/strong\u003e\u003cbr\u003eJust mildly — a gentle jalapeño warmth on the finish that sits under all the sweetness.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are burnt ends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They're the caramelised cubed ends of a smoked brisket point or pork belly — tossed in sauce and cooked again until sticky and candy-like. This sauce is made for exactly that.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for burnt ends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a brilliant sticky glaze for ribs, wings and double-smoked ham too, anywhere you want a sweet, smoky lacquer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burnt Ends Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's gluten free. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"How spicy is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Just mildly — a gentle jalapeño warmth on the finish that sits under all the sweetness.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40642483617834,"sku":"HCBES","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-burnt-ends-bbq-sauce-454g-front.png?v=1783777329"},{"product_id":"mama-melisse-homemade-hot-sauce-200g","title":"MAMA MELISSE: The Mama Hot Sauce – 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 Medium — fresh chilli that builds then lets go (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians · No artificial colours, flavours or preservatives · May contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pulled pork, pizza, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #F5A623;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAward winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralian Sauce of the Year — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralia's Best Hot Sauce — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eBest Hot Sauce — Herb \u0026amp; Chilli Festival 2025\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA hundred years of Sri Lankan chilli, bottled in Frankston\u003c\/h2\u003e\n\u003cp\u003eMelisse Fernando grew up on the spice island of Ceylon and carried her family's hot sauce recipe to Australia — one the family traces back more than a century. She brewed it a few times a year for family and friends, word got out, and the batches had to get bigger. This is that sauce: fresh Australian bird's-eye chillies, ginger and garlic, and not one thing on the label that needs an apology.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens sweet and aromatic — raw sugar and ginger up front, far more Sri Lankan kitchen than American hot sauce shelf. Garlic and vinegar sharpen the middle, then the chilli lands properly: a clean, fresh heat that builds across the tongue and then lets go instead of sitting there burning. Hub Heat 6\/11, and every bit of it flavour first.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it straight out of the fryer — the residual heat thins it just enough to coat every crevice.\u003c\/li\u003e\n\u003cli\u003eStir a couple of spoonfuls through pulled pork \u003cem\u003eafter\u003c\/em\u003e you shred it, so the chilli stays fresh instead of cooking flat.\u003c\/li\u003e\n\u003cli\u003eWhisk it into Kewpie mayo or sour cream for a dipping sauce that will vanish before the chips do.\u003c\/li\u003e\n\u003cli\u003eBrush it onto chicken or lamb skewers in the last two minutes over coals — any earlier and the raw sugar catches.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful over fried eggs on toast, then get on with your day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep, glossy red-orange with real chilli visible through it, not a smooth pourable syrup — 26% chillies means you can see the work. It pours thick enough to sit on a slice of pizza without sliding off, and it comes in a 200g glass bottle that looks like it belongs on the table rather than in the cupboard.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chillies (26%), Raw Sugar, Vinegar, Garlic, Ginger, Salt, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians. No artificial colours, flavours or preservatives. May contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/761_lick-lips-hot-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that bottle before in my life. Fresh chilli, ginger and garlic — it leads, so let the rest play backup: dust the wings with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e, glaze them with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original\u003c\/a\u003e, then hit the plate with this at the end. Heat is a finisher, not a marinade — add it off the grill so the chilli stays bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy Chilli Fried Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacy edges, runny yolks, a century of chilli on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp oil; 4 eggs; 4 slices sourdough, toasted; 2 tsp The Mama Hot Sauce; 1 spring onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat the oil in a frying pan over high heat until it shimmers.\u003c\/li\u003e\n\u003cli\u003eCrack in the eggs and fry for about 3 minutes, spooning hot oil over the whites, until the edges go crisp and lacy.\u003c\/li\u003e\n\u003cli\u003eSlide onto toast, drizzle with the hot sauce and scatter the spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it, really?\u003c\/strong\u003e Hub Heat 6\/11. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it actually won anything?\u003c\/strong\u003e Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb \u0026amp; Chilli Festival.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria — from a Sri Lankan family recipe more than 100 years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I do with it besides pour it on?\u003c\/strong\u003e Mix it through mayo, sour cream, yoghurt or cream cheese, stir it into stir-fries and slow cooks, or use it as a late glaze on wings and ribs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Mama Melisse Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hub Heat 6\/11. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Hot Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Has Mama Melisse Hot Sauce won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb and Chilli Festival.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Hot Sauce made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, from a Sri Lankan family recipe more than 100 years old.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735316738090,"sku":"MMHS20","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisse200gBottle.png?v=1699389891"},{"product_id":"mama-melisse-homemade-mustard-200g","title":"MAMA MELISSE: Mama Mustard – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — zesty and ginger-sharp, tang rather than burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, ham, snags, roast beef sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe mustard that doesn't taste like every other mustard\u003c\/h2\u003e\n\u003cp\u003eSame family, same Sri Lankan spice cabinet, different jar. Mama Melisse took the mustard most Australians grew up with and pushed it sideways — ginger, garlic and turmeric alongside the seed, so it lands zesty and bright instead of sinus-clearing. It's a finisher, a binder and a dressing base, and it earns its spot on all three shifts.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh and crisp on the front — vinegar and raw sugar, sweet and savoury pulling in the same direction. Ginger and garlic run through the middle and give it a lift you don't get from a French or an English mustard, and the 24% mustard seed brings the finish home with a gentle, clean bite that fades rather than lingers. Turmeric does the rest: warm, earthy, golden.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather it on pork ribs or a brisket as your binder before the rub goes on — it grips, and the flavour cooks right in.\u003c\/li\u003e\n\u003cli\u003eWhisk it with olive oil, a squeeze of lemon and a pinch of salt for a dressing that will make a plain slaw worth eating.\u003c\/li\u003e\n\u003cli\u003eSpread it thick through a hot roast beef or leg ham sandwich while everything is still warm.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan juices at the end of a roast to sharpen the gravy without thinning it.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a marinade base for chicken thighs — an hour is plenty, and it goes gold on the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA warm turmeric-gold, grainy with visible whole and cracked seed rather than a smooth paste — 24% mustard seed is doing real work in there. It's thick enough to hold on a rib and loose enough to whisk straight into a dressing, in a 200g glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard Seeds (24%), Vinegar, Raw Sugar, Ginger, Garlic, Salt, Turmeric, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/478_wink-mustard-beef-sandwich.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: mustard pulls two shifts — binder first, finisher last. Slather it on pork ribs, hit them with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, cook them down, mop with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang\u003c\/a\u003e, then put this jar back on the table for the last bite. The ginger and turmeric keep it zesty rather than sinus-clearing, which is exactly why it survives the smoke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Roast Beef Mustard Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday's roast, Monday's best decision.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g leftover roast beef, thinly sliced; ½ cup pan juices or beef stock; 4 crusty rolls; 3 tbsp Mama Mustard; 1 cup rocket.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the beef gently in the pan juices for 2–3 minutes until hot through.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls and spread both sides thickly with Mama Mustard.\u003c\/li\u003e\n\u003cli\u003ePile in the beef and rocket and spoon over a little of the juice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No. It's zesty and ginger-sharp — tang and lift rather than heat. If you want the burn, that's the \u003ca href=\"\/en-nz\/collections\/mama-melisse\"\u003eother jar in the Mama Melisse stash\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse Mustard is gluten free and suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a wholegrain mustard?\u003c\/strong\u003e It's grainy — 24% mustard seed, visible through the jar, with plenty of texture rather than a smooth Dijon-style paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a binder?\u003c\/strong\u003e That's one of the best things about it. Slather it on before your rub; it grips the meat and the ginger and turmeric cook in rather than burn off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria, by the same family behind the award-winning Mama Melisse hot sauce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is zesty and ginger-sharp — tang and lift rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse Mustard is gluten free and suitable for vegans and vegetarians. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard a wholegrain mustard?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is grainy — 24% mustard seed, visible through the jar, with plenty of texture rather than a smooth Dijon-style paste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Mama Melisse Mustard as a BBQ binder?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Slather it on before your rub; it grips the meat and the ginger and turmeric cook in rather than burn off.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Mustard made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, by the same family behind the award-winning Mama Melisse hot sauce.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735347736618,"sku":"MMM200","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisseMustard200g.png?v=1699391211"},{"product_id":"boomas-bbq-burger-sauce-250ml","title":"BOOMAS BBQ: Burger Sauce - 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy and savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains egg \u0026amp; mustard; no gluten source listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, wraps, hot dogs, fries, fried chicken, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe burger's secret weapon\u003c\/h2\u003e\u003cp\u003eTang, spice and everything nice in one bottle. Booma's Burger Sauce is that creamy, gherkin-flecked special sauce that turns a decent burger into one people talk about on the drive home. Squeeze. Devour. Repeat. Then quietly put it on everything else in the fridge.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCreamy and rich up front from canola and egg yolk, then a proper tang from vinegar, gherkin and lemon. American mustard and a whisper of curry powder do the heavy lifting on the back palate, with garlic and paprika rounding it out. Savoury, moreish, dangerously spreadable.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpread thick on beef or chicken burgers — this is its home ground\u003c\/li\u003e\n\u003cli\u003eDunk hot chips, onion rings and sweet potato fries straight in\u003c\/li\u003e\n\u003cli\u003eSlather through wraps, tacos and fried chicken sandwiches\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for snags, nuggets and anything fried\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA pale, creamy sauce flecked with gherkin and shallot — thick enough to sit proud on a bun without sliding off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, vinegar, sugar, water, gherkin (gherkins 50%, water, sugar, salt, food acid 260, mineral salt 509, flavours, preservative 224, colour 101), free range egg yolk, American mustard, tomato, salt, fried shallots, lemon juice, pepper, garlic powder, paprika, vegetable gum (xanthan), curry powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains egg and mustard. No gluten source is listed, so gluten friendly rather than certified gluten free — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/717_big-bite-cheeseburger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery burger deserves better than servo sauce. Season the patties with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow n Slow Basics Beef Bounce\u003c\/a\u003e, build the cook with a smoky \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg BBQ Sauce\u003c\/a\u003e, then finish cold with a thick swipe of this — a creamy sauce belongs on the bun, never on the grill. Tang, spice and crunch in one hit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy Chicken Schnitty Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe takeaway order you made better at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, halved horizontally; 1 cup breadcrumbs; 1 egg, beaten; 4 burger buns; ½ cup Burger Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDip the chicken in egg, then press into the breadcrumbs.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in oil over medium heat for 3–4 minutes per side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread both halves thickly with Burger Sauce and add the chicken and some lettuce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold sauce on a hot schnitzel gives you creamy and crunchy in every bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Booma's Burger Sauce spicy?\u003c\/strong\u003e No — it's creamy and tangy with a gentle savoury warmth from pepper and paprika, not chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat else can I use it on?\u003c\/strong\u003e Hot chips, onion rings, wraps, tacos, fried chicken sandwiches and as a dipping sauce for anything fried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain egg?\u003c\/strong\u003e Yes — it's made with free range egg yolk, so it isn't vegan. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Booma's Burger Sauce spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's creamy and tangy with a gentle savoury warmth, not chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot chips, onion rings, wraps, tacos, fried chicken sandwiches and as a dipping sauce for anything fried.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain egg?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with free range egg yolk, so it isn't vegan. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"BOOMAS BBQ","offers":[{"title":"Default Title","offer_id":40738748563498,"sku":"BOOMBS","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boomas-bbq-burger-sauce-250ml-front.png?v=1792875233"},{"product_id":"bbq-mafia-mademan-grill-ketchup","title":"BBQ MAFIA: Mademan Grill Ketchup - 375ml","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, savoury and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, hot chips, pizza, hot dogs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eKetchup with a record\u003c\/h2\u003e\u003cp\u003eSick of bland, vanilla tomato sauce? Mademan Grill Ketchup is BBQ Mafia’s fix — a richer, grill-built ketchup with real depth and a savoury, tangy edge that makes plain ketchup taste like it’s not even trying.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tomatoey up front, savoury and rich through the middle, finishing with a tangy, grill-smoked depth. All the comfort of ketchup with a proper backbone.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSqueeze it over hot chips straight from the fryer.\u003c\/li\u003e\n\u003cli\u003eBuild it into a burger — on the patty, under the cheese.\u003c\/li\u003e\n\u003cli\u003eUse it as the base for a quick burger or fry sauce.\u003c\/li\u003e\n\u003cli\u003eServe it with hot dogs, sausages and schnitzel.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into a bolognese or a pan sauce for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, rich-red ketchup that squeezes cleanly and clings without running off the plate.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, tomato puree (23%), sugar, honey, glucose syrup, salt, lemon juice concentrate, minced garlic, spices, acidity regulators (260, 262, 330), dehydrated onion, thickener (415), fermented rice, natural colour (160c), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/794_bite-smash-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\u003cp style=\"margin:0;\"\u003eOnce a good grill ketchup is on the table, the plain stuff never comes back. Build the perfect burger under it with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e through the mince, then a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e for a deep, savoury-sweet layer.\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: Smash Burger Fry Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo bottles walk into a bowl. One sauce walks out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp Mademan Grill Ketchup; 3 tbsp whole-egg mayo; 1 tbsp finely chopped pickles; 1 tsp pickle brine.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together in a small bowl until smooth.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes so the flavours settle in.\u003c\/li\u003e\n\u003cli\u003eSpread it thick on toasted burger buns, or park the bowl next to a tray of hot chips for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The ketchup brings the depth and sweetness, the pickles bring the snap that cuts through a fatty patty.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is Mademan different from normal ketchup?\u003c\/strong\u003e It’s richer, grill-built and more savoury — more depth and tang than a standard supermarket sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a rich, savoury, tangy ketchup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Burgers, hot chips, hot dogs and anything you’d normally reach for ketchup with.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":40810168778794,"sku":"MADEMAN375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-mademan-grill-ketchup-375ml-front-clean.png?v=1785163436"},{"product_id":"bear-burtons-w-sauce-fireshire-sauce","title":"BEAR \u0026 BURTONS W SAUCE: Fireshire Sauce - 355ml","description":"\u003cp class=\"MsoNormal\"\u003eWe added green serrano, red habanero and bhut jolokia pepper mashes, plus a touch of ghost chilli powder, to our W Sauce to give it a kick! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire takes all the tangy, savoury, sweet, and salty flavour of our traditional W Sauce and adds a blast of heat, but not too much heat.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAdd it when a dish needs some “wow”.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire is much more than just spicy Worcestershire. It has a distinctive flavour, developed from a 100-year-old family recipe, making it a versatile sauce for seasoning, cooking and marinating. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eGive the bottle a quick shake before using this tangy, hot cooking sauce to level up recipes from steak marinade to Bloody Mary cocktails and Caesar salads.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Distilled Vinegar, Diced Tomatoes (Tomatoes, Tomato Juice, Salt), Light Brown Sugar (Cane Sugar and Molasses), Onions, Seasoning Blend (Spices (including mustard), Salt, and Turmeric), Salt, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Red Habanero Pepper Mash (Red Habanero Peppers, Salt), Jolokia Pepper Mash (Bhut Jolokia Peppers, Salt), Anchovy Paste (Anchovies, Salt, Olive Oil, Acetic Acid), Garlic (Garlic, Water), Xanthan Gum, Ghost Chile Powder\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free, Contains Fish\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\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\/236_cheeky-sneaking-prawn-platter.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;\"\u003eWorcestershire that went looking for trouble: all the tangy, savoury-sweet depth of the original with a kick of heat. Splash it into a steak marinade with \u003ca href=\"\/en-nz\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, or wake up your Bloody Mary with a rim of \u003ca href=\"\/en-nz\/products\/spicy-bloody-mary-rim-salt-99g\"\u003eCroix Valley Spicy Bloody Mary Rim Salt\u003c\/a\u003e. Shake the bottle first; the good stuff likes to hide below decks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fireshire Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA splash of trouble on the barbie.\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; 3 tbsp Bear \u0026amp; Burtons Fireshire Sauce; 2 tbsp olive oil; 2 garlic cloves, grated; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShake the bottle, then mix the sauce, oil and garlic and toss the prawns through. Marinate for 20 minutes, no longer.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers and grill over high heat for about 2 minutes a side until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eFinish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A short marinade adds flavour without the vinegar turning the prawns mushy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740071764010,"sku":"WFIRE","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceFireshire_02.png?v=1717518140"},{"product_id":"bear-burtons-w-sauce-breakfast-sauce-too","title":"BEAR \u0026 BURTONS W SAUCE: Breakfast Sauce Too - 355ml","description":"\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eBreakfast Sauce Too is a \"Verde\" version of our renowned Breakfast Sauce.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt has perfectly balanced flavours of Florida-grown, mild Datil peppers, tomatillos, pears and spices.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt’s the perfect balance of liquidy and chunky with bright, peppery and smoky notes. Plus, the heat builds as you eat it.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eBreakfast Sauce Too will turn any meal into an explosion of flavours that will change the way you eat forever.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt's so good you'll want breakfast for every meal!\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatillos (Tomatillos, Water, Citric Acid and Salt), Water, Pears (Pears, Water, Sugar, Citric Acid), Onions, Rice Vinegar, Garlic (Garlic, Water), Green Bell Peppers, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Cilantro, Green Habanero Pepper Mash (Green Habanero Peppers, Salt), Lime Juice from concentrate, Scallion Puree (Scallions, Salt), Datil Pepper Mash (Datil Peppers, and Vinegar), Xanthan Gum\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\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\/074_smores-grill-excited.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 verde number with tomatillo, pear and peppers: bright, chunky, a little smoky, and the heat builds as you eat. Spoon it over scrambled eggs seasoned with \u003ca href=\"\/en-nz\/products\/spicetub-egg-master-all-day-savoury-egg-seasoning-40g\"\u003eSpiceTub Egg Master\u003c\/a\u003e, or roll it into a brekky burrito with snags dusted in \u003ca href=\"\/en-nz\/products\/emus-rub-breakfast-rub-110g\"\u003eEmu's Rub Breakfast Rub\u003c\/a\u003e. Breakfast for dinner is perfectly legal. I checked.\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: Verde Brekky Burritos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWrapped, toasted and ready for a getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 eggs; 4 large tortillas; 4 breakfast sausages; 1 cup grated cheese; ½ cup Bear \u0026amp; Burtons Breakfast Sauce Too.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the sausages for 10–12 minutes, turning, until they reach 71°C, then slice.\u003c\/li\u003e\n\u003cli\u003eScramble the eggs gently over low heat for 3–4 minutes until just set.\u003c\/li\u003e\n\u003cli\u003eFill each warm tortilla with egg, sausage, cheese and 2 tbsp of sauce, then roll tightly.\u003c\/li\u003e\n\u003cli\u003eToast seam side down on the flat-top for 2 minutes to seal.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The bright, tangy verde sauce cuts through the rich egg and sausage.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740199526442,"sku":"WBTOO","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceBreakfastSauceToo_02.png?v=1717519063"},{"product_id":"atomic-chicken-blue-cheese-sauce-250ml","title":"ATOMIC CHICKEN: Blue Cheese Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — cool \u0026amp; creamy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly; contains egg \u0026amp; dairy — not vegan, dairy free or egg free\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Buffalo wings, wedge salads, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe cool, creamy other half of wing night\u003c\/h2\u003e\n\u003cp\u003eEvery plate of buffalo wings is begging for it — Atomic Chicken Blue Cheese Sauce is the rich, tangy, creamy dip that cools the heat and completes the ritual. This 250ml bottle brings proper blue-cheese punch to a smooth, spoonable dressing that is just as at home on a wedge salad as it is beside a pile of hot wings.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCool, creamy and tangy, with a real savoury blue-cheese funk balanced by cider vinegar, mustard and a whisper of garlic and onion. There is no chilli heat here — this is the calm, rich counterpoint that makes spicy food taste even better by contrast.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eServe as the classic cooling dip alongside buffalo wings or hot fried chicken.\u003c\/li\u003e\n\u003cli\u003eSpoon over a wedge salad, or toss through leaves as a creamy blue-cheese dressing.\u003c\/li\u003e\n\u003cli\u003eDollop onto burgers, steak, loaded fries or roast wedges.\u003c\/li\u003e\n\u003cli\u003eUse as a dip for crudites, celery sticks or crispy potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, creamy, pale sauce flecked with blue cheese, pourable but rich enough to coat and cling. Give it a shake, and refrigerate after opening — use within 28 days.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, water, cider vinegar, sugar, free-range egg yolk, natural blue cheese flavour, salt, blue cheese powder (1.8% milk), mustard, onion powder, garlic powder, pepper, vegetable gum (xanthan), rosemary extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients, though may contain traces if made in a facility that also handles gluten). Contains egg and dairy (blue cheese, milk) — not vegan, dairy free or egg free. Also contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — this is a cool, creamy blue cheese sauce with no chilli heat, made to tame spicy food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (no gluten ingredients, though it may carry traces). It does contain egg and dairy, so it is not vegan, dairy free or egg free — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Serve it cold as a dip beside buffalo wings or hot chips, spoon it over a wedge salad, or dollop it onto burgers and loaded fries. Refrigerate after opening and use within 28 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\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-heart-adoring.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the cool half of the oldest wing deal going. Crumb the wings in \u003ca href=\"\/en-nz\/products\/meat-church-chicken-fried-steak-breading\"\u003eMeat Church Chicken Fried Steak Breading\u003c\/a\u003e and fry them crisp, toss them through a proper \u003ca href=\"\/en-nz\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e, then dunk every one straight into this blue cheese. Hot, crunchy, cool — the whole racket on one plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bacon Wedge Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA salad with a criminal amount of bacon.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 iceberg lettuce, cut into quarters; 4 rashers bacon, chopped; 1 tomato, diced; ½ cup Blue Cheese Sauce; 1 tbsp chopped chives.\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\u003eFry the bacon for 6–8 minutes until crisp, then drain on paper towel.\u003c\/li\u003e\n\u003cli\u003eSit each lettuce wedge on a plate and spoon the blue cheese sauce over generously.\u003c\/li\u003e\n\u003cli\u003eScatter with bacon, tomato and chives, and serve cold next to anything off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — this is a cool, creamy blue cheese sauce with no chilli heat, made to tame spicy food.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (no gluten ingredients, though it may carry traces). It does contain egg and dairy, so it is not vegan, dairy free or egg free — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Serve it cold as a dip beside buffalo wings or hot chips, spoon it over a wedge salad, or dollop it onto burgers and loaded fries. Refrigerate after opening and use within 28 days.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":42006196551722,"sku":"ATCBCS","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-blue-cheese-sauce-250ml-front-v2.png?v=1785146932"},{"product_id":"uncle-mungos-covid-19-delta-variant-hot-sauce-100ml","title":"UNCLE MUNGOS: Covid-19 Delta Variant - 100ml","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 Heat cannot be rated (per the label) — lab tested at 3.3 million SHU\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e See label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e A single drop in big pots\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSavagely hot. Use with extreme caution.\u003c\/h2\u003e\u003cp\u003eUncle Mungo's Covid-19 Delta Variant is lab tested at a brutal 3.3 million SHU. This is not a sauce, it's a dare. Packed full of flavour, then packed full of fire — use sparingly.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eCarolina Reaper, Bhut Jolokia, Trinidad Moruga Scorpion and Savina Habanero, lifted with orange, ginger, lime, thyme and garlic, then loaded with 16M capsaicin crystal. Lab tested at 3.3m SHU — use with EXTREME CAUTION.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eA single careful drop through a big pot of curry or chilli\u003c\/li\u003e\n\u003cli\u003eDiluted heavily into sauces and marinades\u003c\/li\u003e\n\u003cli\u003eNever neat — always sparingly\u003c\/li\u003e\n\u003cli\u003eStrictly for experienced heat seekers\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA citrus and herb-driven sauce with an aromatic orange, lime and thyme nose and a savage, lab-tested burn. Colour may differ from pictures, but it is just as savagely hot.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Carolina Reaper, Bhut Jolokia, Trinidad Moruga Scorpion, Savina Habanero, orange, ginger, lime, thyme, garlic and 16M capsaicin crystal. Lab tested at 3.3m SHU. Full ingredients are listed on the jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e We don't have a complete verified ingredient panel for this extract sauce, so we can't make a full dietary call. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-tongue-out.png?v=1782796071\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe hottest crate I've ever smuggled, and I only move it to those who know what they're doing — 3.3 million SHU is a dare, not a dinner. One drop disappears into a giant pot of beef chilli seasoned with \u003ca href=\"\/en-nz\/products\/cattlemans-grill-original-cowboy-coffee-steak-rub\"\u003eCattleman's Grill Cowboy Coffee Rub\u003c\/a\u003e, never neat, and keep a glass of milk close. Want the flavour with a touch less madness? Step back to a fierce-but-fruity drop of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-reaper-roja-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Reaper Roja\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/heavenly-hell-reapers-roulette-carolina-reaper-hot-sauce-150ml\"\u003eHeavenly Hell Reapers Roulette\u003c\/a\u003e. Respect it, and it'll respect you.\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: One-Drop Chilli Con Carne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA whole pot. One drop. That's the deal.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 onion, diced; 2 x 400g tins diced tomatoes; 2 x 400g tins kidney beans, drained; 1 drop Covid-19 Delta Variant.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the mince with the onion until cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and beans and simmer gently for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eDip a toothpick tip into the Delta Variant, stir it through the whole pot, simmer 5 minutes and taste before even thinking about more.\u003c\/li\u003e\n\u003cli\u003eServe with rice, sour cream and a glass of milk nearby.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e At 3.3 million SHU, dilution through a big pot is the only sensible way to use it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Covid-19 Delta Variant?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHeat cannot be rated (per the label) — lab tested at 3.3 million SHU. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Covid-19 Delta Variant on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on a single drop in big pots. Try it: a single careful drop through a big pot of curry or chilli; diluted heavily into sauces and marinades; never neat — always sparingly; strictly for experienced heat seekers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Covid-19 Delta Variant?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCarolina Reaper, Bhut Jolokia, Trinidad Moruga Scorpion, Savina Habanero, orange, ginger, lime, thyme, garlic and 16M capsaicin crystal. Lab tested at 3.3m SHU. Full ingredients are listed on the jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Covid-19 Delta Variant gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe don't have a complete verified ingredient panel for this extract sauce, so we can't make a full dietary call. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Covid-19 Delta Variant made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 100ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Covid-19 Delta Variant?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Heat cannot be rated (per the label) — lab tested at 3.3 million SHU. 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