Mop It Late, Mop It Often

Sweet molasses BBQ sauce brushed onto ribs and brisket burnt ends in the last few minutes, for a glossy, sticky lacquer.

Sweet molasses BBQ sauce brushed on ribs and burnt ends for a glossy, sticky lacquer.

The cool half of wing night

Rich, tangy blue-cheese funk in a smooth, spoonable dip — the classic cooling companion to hot buffalo wings, and just as good spooned over a wedge salad or loaded fries.

Rich, tangy blue-cheese dip — the classic cooling companion to hot buffalo wings and loaded fries.

Sticky Honey, Jalapeno Bite

Sticky honey sweetness meets a genuine jalapeno edge in this medium-heat Oklahoma sauce, built for glazing chicken, pork and ribs.

Honey sweetness with a jalapeno bite — perfect on chicken, pork and ribs.

Wing night's dunk-and-toss classic

Sweet tomato and tangy vinegar meet a gentle, friendly chilli warmth — toss hot crispy wings straight through it, or drizzle over burgers and loaded fries for instant wing-night flavour.

Sweet, tangy and gently fiery — toss hot wings straight through it or drizzle over loaded fries.

GLAZE IT, GLOSS IT, GLAZE AGAIN

A sticky, glossy glaze-meets-BBQ-sauce built for basting ribs, pulled pork, and chicken on the last turn of the grill. Thick enough to cling, sweet enough to caramelise, punchy enough to cut through rich meat.

Sticky glaze-and-BBQ sauce for basting ribs, pulled pork and chicken.

Sweet-smoky BBQ with a built-in kick

Sweet, tangy and smoky like a proper BBQ sauce up front, then a gentle chilli warmth builds on the finish — squeeze it over snags, wings and hot chips for instant sweet-heat.

Sweet, smoky BBQ sauce with a gentle chilli build — great on snags and wings.

Sweet Apple Meets Smoky Chipotle

A mild, Oklahoma-made BBQ sauce that pairs sweet apple with a gentle chipotle warmth — perfect for glazing pulled pork, ribs and chicken.

Sweet apple, gentle chipotle heat — great on pulled pork, ribs and chicken.

Sweet Mustard Tang, Arizona Gold

A sweet, tangy mustard-based sauce from Arizona with no added heat — the most versatile bottle in the range, made for pulled pork, chicken and dips.

Sweet mustard tang, no heat — perfect on pulled pork, chicken and dips.

Sweet Peach, Real Habanero Kick

Sweet peach up front with a real habanero kick behind it — this medium-heat sauce is built for pork, wings and ribs.

Sweet peach with a real habanero kick — great on pork, wings and ribs.

Sweet Peach, Building Jalapeno Heat

Sweet peach out front with a jalapeno kick that builds as you go — a gluten-free glaze made for ribs, ham and pork belly.

Sweet peach with building jalapeno heat — perfect on ribs, ham and pork belly.

Hot honey, hand-smoked heat

Raw Aussie honey cold-smoked and loaded with hand-smoked Super Hot chillies — sweet up front with a slow-building smoky heat that's brilliant on fried chicken and pizza.

Hot smoked honey for fried chicken, pizza & pork crackling.

The All-Purpose Everyday Sauce

A mild, sweet and tangy all-purpose sauce from Oklahoma that works just as hard on brisket and burgers as it does on pork.

Sweet, tangy and all-purpose — works on brisket, pork and burgers alike.

Kansas City style, bourbon twist

A rich, deep Kansas City-style barbecue sauce with a hint of bourbon, crafted by BBQ master Andy Groneman — delicious out of the bottle and even better slathered on meat.

Rich Kansas City BBQ sauce with a bourbon twist.

Sweet, Fruity, 9/10 Hot

The sauce that started it all — sweet mango and tangy apple cider vinegar carry a genuine Carolina Reaper punch, rated 9/10 for the chilli enthusiast.

Sweet mango meets Carolina Reaper fire. Rated 9/10 — where it all began.

Sweet, thick and full of hickory smoke

Sweet, molasses-rich body with a deep, natural hickory-smoke finish — thick enough to cling and caramelise into a glossy glaze on ribs, brisket and pulled pork.

Sweet, molasses-rich body with deep hickory smoke — thick enough to glaze ribs and brisket.

Verde heat that builds

A verde twist on the original — tomatillos, pears and mild Datil peppers bring bright, peppery, smoky flavour with heat that builds as you eat.

A verde twist with tomatillos, pears and Datil peppers — bright, smoky heat that builds.

Award-winning Sri Lankan heat

A century-old Sri Lankan family recipe bottled in Frankston — fresh chilli, ginger and garlic that builds then lets go, crowned Australian Sauce of the Year 2024.

A century-old Sri Lankan recipe, crowned Australian Sauce of the Year 2024.

19/10 Extreme Citrus Fire

A four-pepper superhot blend of Carolina Reaper, Bhut Jolokia, Savina Habanero and Scorpion chillies, lifted with orange and ginger — rated 19/10, for the seriously brave only.

Four superhot chillies, citrus-lifted, rated 19/10. Not for the faint-hearted.

The burger's secret weapon

Creamy, tangy and gherkin-flecked. Spread it thick or dunk your hot chips in.

Creamy and tangy. Thick on burgers, great with chips.

Sharp, thin, built to cut through fat

Bright vinegar tang up front with a savoury middle and gentle peppery finish — mop it over pork shoulder or ribs through the cook to build tangy layers that cut through rich meat.

Bright vinegar tang with a peppery finish — mop over pork shoulder and ribs to cut through richness.

Carolina-gold tang, no chilli

Tangy yellow mustard rounded out with cider vinegar and honey, this Carolina-gold sauce is built for pulled pork, chicken, snags and ham.

Tangy Carolina-gold mustard sauce for pork, chicken & snags.