{"title":"Savoury","description":"\u003cp\u003eSavoury \u0026amp; umami is the deep, meaty end of the spice rack — garlic, black pepper, mushroom and soy doing the work rather than sugar or chilli. It's the backbone behind a proper bark, the flavour that makes a crust taste built rather than just seasoned. Reach for it anywhere you want richness and depth over a glaze or a heat hit — steak, brisket, burgers and roast veg all lean on it, and it's usually the base layer other flavour profiles get stacked on top of.\u003c\/p\u003e\n\u003cp\u003eStart with Hardcore Carnivore's \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eBlack Rub\u003c\/a\u003e for an activated-charcoal, black-pepper-forward bark on beef and beef ribs, Boars Night Out's \u003ca href=\"\/en-nz\/products\/boars-night-out-white-lightning-double-garlic-rub\"\u003eWhite Lightning Double Garlic Butter\u003c\/a\u003e for a proper garlic-butter finish on steak or seafood, or Butchers Axe's \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eBig Bark Rub\u003c\/a\u003e for a competition-style umami crust on brisket. Rum and Que's \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-garlic\"\u003eUmami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-seasoning\"\u003eUmami Garlic Butter Finishing Seasoning\u003c\/a\u003e push the savoury note further once the cook's already on the plate.\u003c\/p\u003e\n\u003cp\u003eAt 130-plus products it's the biggest flavour-profile collection in the shop — everyday all-purpose rubs from Low N Slow Basics and Four Saucemen sit alongside dedicated umami builds from Butchers Axe and Rum and Que, so there's a real spread from a light everyday seasoning through to a full competition-grade crust, not one style repeated under different labels.\u003c\/p\u003e\n\u003cp\u003eUmami is the flavour you can't quite name but always notice when it's missing — the difference between good and unforgettable. Rich, deep, built to season everything.\u003c\/p\u003e","products":[{"product_id":"blend-chilli-oil-crunch","title":"BLEND SMOKED HONEY: BLING Chilli Oil Crunch – 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 Mild — sweet, crunchy and umami, not a burn\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 — Brisbane, Queensland\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No animal products listed (suits vegan); contains sesame; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried eggs, ramen, dumplings, smashed avo\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe crunchy chilli oil you'll put on everything\u003c\/h2\u003e\u003cp\u003eBling is Blend's top-shelf chilli oil crunch — sweet, crunchy, deeply umami and, crucially, not too spicy. It's the jar that starts on your noodles and somehow ends up on your eggs, your pizza and your leftovers. Small-batch, handmade, properly addictive.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eToasted sesame and a gentle sweetness hit first, then a savoury, moreish umami depth, a soft chilli warmth and a bright black-vinegar tang on the finish. All the flavour of a big chilli crunch without blowing your head off.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon over fried eggs or a soft-boiled egg on toast.\u003c\/li\u003e\n\u003cli\u003eSwirl through ramen, dan dan noodles or two-minute noodles.\u003c\/li\u003e\n\u003cli\u003eDunk dumplings and gyoza straight into it.\u003c\/li\u003e\n\u003cli\u003eLoad onto smashed avo, pizza or fried rice.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo for an instant spicy-crunch dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA glossy red oil sitting over a crunchy raft of chilli, sesame and crisp shallots. Give it a stir, spoon up plenty of the crunch, and let the oil carry the heat — which stays firmly in mild territory.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian canola oil, chilli powder, dried shallots, sesame seeds, raw sugar, toasted spices, black vinegar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No animal products are listed, so it suits a plant-based diet; contains sesame. The black vinegar can vary between batches, so if you're strictly 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\/smuggler-forkful.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;\"\u003e'It's just chilli oil,' they said — then put it on everything in the fridge. Season chicken or veg skewers with \u003ca href=\"\/en-nz\/products\/smoky-pastures-risk-it-seasoning-rub\"\u003eSmoky Pastures Risk It Rub\u003c\/a\u003e, glaze the stir-fry with a little \u003ca href=\"\/en-nz\/products\/uncle-mungos-sweet-sour\"\u003eUncle Mungos Sweet n Sour\u003c\/a\u003e, then spoon this crunch over the top right at the end — off the heat, because a hot pan kills the crunch. Fried eggs next morning, sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bling Smashed Cucumber Noodles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCold noodles, loud crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g dried wheat noodles; 2 Lebanese cucumbers, smashed and chopped; 1 tbsp soy sauce; 1 tsp black or rice vinegar; 2 tbsp Bling Chilli Oil Crunch.\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 noodles per the packet, then rinse under cold water and drain well.\u003c\/li\u003e\n\u003cli\u003eToss the cucumbers with the soy and vinegar and let sit 5 minutes.\u003c\/li\u003e\n\u003cli\u003eCombine with the noodles and spoon the chilli crunch over the top just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the crunch last, off any heat, keeps the shallots and sesame crisp.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Bling Chilli Oil Crunch very spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a mild, sweet-and-crunchy umami chilli oil. Big on flavour and texture, gentle on heat, so the whole table can pile it on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do you put chilli oil crunch on?\u003c\/strong\u003e\u003cbr\u003eFried eggs, ramen and noodles, dumplings, smashed avo, pizza and fried rice. Spoon it on at the very end so it stays crunchy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it vegan or gluten free?\u003c\/strong\u003e\u003cbr\u003eNo animal products are listed, so it suits a plant-based diet. It does contain sesame and the black vinegar can vary, so always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Bling Chilli Oil Crunch very spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a mild, sweet-and-crunchy umami chilli oil. Big on flavour and texture, gentle on heat, so the whole table can pile it on.\"}}, {\"@type\": \"Question\", \"name\": \"What do you put chilli oil crunch on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fried eggs, ramen and noodles, dumplings, smashed avo, pizza and fried rice. Spoon it on at the very end so it stays crunchy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan or gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No animal products are listed, so it suits a plant-based diet. It does contain sesame and the black vinegar can vary, so always check the physical label.\"}}]}\u003c\/script\u003e","brand":"BLEND SMOKED HONEY","offers":[{"title":"Default Title","offer_id":40365558104106,"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-bling-chilli-oil-crunch-250g-front.png?v=1785278517"},{"product_id":"butchers-axe-hunter-lamb-and-game-rub","title":"BUTCHERS AXE: Hunter Lamb and Game Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury \u0026amp; herby, built for game\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, lamb chops, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your game\u003c\/h2\u003e\u003cp\u003eHunter is the rub the Butchers Axe crew built for the meats that fight back — lamb, mutton and wild game that need a seasoning with backbone. A savoury blend rounded out with herbs and a whisper of coffee, it stands up to strong, gamey flavour instead of hiding it. Reach for it when there's a roast to carry the whole table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and salty, then herbs and dehydrated veg bring an earthy, almost woodsy middle. A quiet note of coffee deepens the finish with a roasted bitterness that flatters lamb fat and the mineral edge of game.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily the night before and slow-roast until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eSeason chops or cutlets and sear hard over coals for a herby, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eCoat venison backstrap, cook fast and hot, then rest it well before slicing.\u003c\/li\u003e\n\u003cli\u003eDust it over potatoes roasted in the lamb fat for a savoury side that steals the plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend flecked with green herbs and dark coffee grounds. Medium grind, it clings to fatty lamb and blooms into a herbaceous, earthy crust under the heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Raw Sugar, Brown Sugar, Dehydrated Vegetables, Herbs, Coffee, Flavour Enhancer 621, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — 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\/053_lamb-chops-hungry.png?v=1783006083\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;\"\u003eEvery camp oven needs a rub that can handle wild game, and Hunter's built for exactly that fight. Season it heavy and rest the meat a good while longer than you think — game punishes a light hand. Lacquer a shoulder late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the board for the sliced meat.\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: Overnight Hunter Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRubbed at dusk, pulled by dinner the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Hunter Lamb and Game Rub; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, rub it heavily all over and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the stock, cover tightly with foil and roast at 150°C for 4–5 hours until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eUncover, crank the oven to 220°C for 15 minutes to crisp the crust, then rest 15 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight sit lets the salt work in, and the covered stage keeps the meat moist while the fat renders.\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 it?\u003c\/strong\u003e None — Hunter is a savoury, herby rub with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat meats suit it best?\u003c\/strong\u003e Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\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 — Hunter is a savoury, herby rub with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What meats suit it best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424239146,"sku":"9369998050901","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butchers-axe-hunter-front-transparent.png?v=1783309032"},{"product_id":"butchers-axe-bullseye-beef-rub","title":"BUTCHERS AXE: Bullseye Beef Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark \u0026amp; bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eBullseye is the everyday beef rub the Butchers Axe crew built to do one thing perfectly — turn honest beef into a dark, crusted, mouth-watering hunk of glory. No gimmicks, no chilli, just a savoury salt-and-spice hit that builds proper bark on brisket and a caramelised sear on steak. If beef's on the menu, Bullseye's the answer.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens clean and salty with a savoury punch of dehydrated onion and garlic. The middle brings a rounded sweetness from sugar and brown sugar, then it finishes deep and umami-rich — that bark-and-bite savouriness that makes you go back for another slice before you've swallowed the first.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, peppery bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks and sear hard in a screaming pan or over coals.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and cook till the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eDust burger patties just before they hit the grill for an instant savoury crust.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan-brown blend with visible flecks of dried veg and coarse spice. Medium grind, it grabs onto beef fat and blooms into a serious bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts, tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/537_wink-sliced-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\u003cp style=\"margin:0;\"\u003eDarryl's orders: slather it thin, two coats, and let the brisket ride low till the bark sets black. Mop it late with a beefy sauce like \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the board for the sliced ends. The rest of the \u003ca href=\"\/en-nz\/collections\/butchers-axe\"\u003eButchers Axe stash\u003c\/a\u003e is yours for the smuggling.\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: Bullseye Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree bones, one target, no survivors.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg beef short ribs (3-bone plate); 3 tbsp Bullseye Beef Rub; 1 tbsp yellow mustard as a binder.\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 thinly with mustard, coat evenly with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours until the bark is dark and a probe slides in like butter, around 95°C internal.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 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 Short ribs carry loads of fat and collagen, so they need that long ride to go tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424271914,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ButchersAxe-bullseye-transparent-hero.png?v=1783276401"},{"product_id":"butchers-axe-big-bark-rub","title":"BUTCHERS AXE: Big Bark Rub – 190g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark and colour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, steak \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBark as black as the judges like it\u003c\/h2\u003e\u003cp\u003eBig Bark is the competition-bred beef rub that gets its jet-black colour from activated charcoal — the same trick that's pulled trophies and the elusive perfect score for the Butchers Axe crew. It's a balanced, savoury blend built to lay down a deep, dark crust on big beef. When you want the cook to look as serious as it tastes, this is the jar.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt and savoury spice lead, backed by a rounded sweetness from sugar and brown sugar. The activated charcoal is all colour and no bitterness, so the finish stays clean, beefy and umami-rich — pure bark, no chilli.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket in a heavy, even layer and smoke low and slow for a black, glossy bark.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard and cook until the meat pulls back from the bone.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks and sear over coals for a dark, dramatic crust.\u003c\/li\u003e\n\u003cli\u003eDust burger patties for instant colour and a savoury edge off the flat-top.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA striking near-black blend with a medium grind and visible flecks of dried veg. It grips onto beef fat and blooms into a deep, matte-black bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Activated Charcoal, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — 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\/065_smoke-ring-brisket-smug.png?v=1783006345\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;\"\u003eCap'n Darryl's rule: lay it on in two coats — one to bond, one to build — so the brisket rides low till the bark sets black and glossy. Mop it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e, then finish the sliced ends with a shake of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungos Crispy Chilli Oil\u003c\/a\u003e. — Cap'n Darryl \"Bark\"\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: Reverse-Seared Midnight Rib-Eye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA steak dressed for a black-tie heist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rib-eye steaks, about 4cm thick; 2 tbsp Big Bark Rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks all over with Big Bark and leave them on a rack for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until they hit 50°C internal, about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eOil lightly and sear over screaming-hot coals for 1 minute a side, then rest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slow first, hot last gives you edge-to-edge pink under a jet-black crust.\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 it?\u003c\/strong\u003e None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the charcoal taste bitter?\u003c\/strong\u003e No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\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 — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\"}}, {\"@type\": \"Question\", \"name\": \"Does the charcoal taste bitter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424304682,"sku":"9356610000024","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-bigbark-front-t.png?v=1783309041"},{"product_id":"butchers-axe-woodlands-garlic-seasoning","title":"BUTCHERS AXE: Woodlands Garlic Seasoning Rub – 170g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury garlic \u0026amp; mushroom, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, mushrooms \u0026amp; roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything's better with garlic\u003c\/h2\u003e\u003cp\u003eWoodlands is the everyday garlic seasoning that gets the tastebuds tingling — deep roasted garlic backed by mushroom-umami and a whisper of smoke. It's the shake that walks straight off the barbecue and into your midweek cooking, lifting everything from a steak to a tray of veg. Set those flavours free.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic leads, rounded and savoury rather than sharp, then mushroom powder brings a deep umami middle. A wisp of smoke flavour rounds it out, so it finishes savoury and moreish with real depth for something so easy to use.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak before a hard sear for a garlicky, savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss mushrooms and roast veg in oil and Woodlands before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eRub chicken and grill, or stir it through a garlic butter for corn and bread.\u003c\/li\u003e\n\u003cli\u003eShake it into mince, mash or scrambled eggs for an instant umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan blend flecked with dried garlic and mushroom. Medium grind, it dissolves into butter and oil beautifully and blooms garlicky under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Flavour Enhancer 621, Mushroom Powder, Smoke Flavour, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — 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 None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/078_steak-cut-juicy-overjoyed.png?v=1783006345\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;\"\u003eEvery steak deserves a proper hit of garlic before it ever sees the pan. Melt a knob of butter into Woodlands first, then build the plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e brushed on late and a sharp smear of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e smuggled onto the side. — Cap'n Darryl \"Second Coat\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Butter Barbie Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that keeps stealing the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g Swiss brown mushrooms; 60g butter; 2 tsp Woodlands Garlic Seasoning; Small handful 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\u003eMelt the butter with the seasoning in a tray on the barbie.\u003c\/li\u003e\n\u003cli\u003eToss the mushrooms through and cook over medium heat for 10–12 minutes, turning, until golden and glossy.\u003c\/li\u003e\n\u003cli\u003eScatter with parsley and serve next to your steak.\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 — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424435754,"sku":"9356610000444","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-woodlands-front-t.png?v=1783309569"},{"product_id":"low-n-slow-basics-steak-shooter","title":"LOW N SLOW BASICS: Steak Shooter Rub – 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 Mild — all flavour and deep colour, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\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 No gluten ingredient in the blend; may contain traces — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket, burgers, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eSteak Shooter is Aaron Palmer's beef rub built to chase maximum flavour and that deep, mahogany colour on any cut — backyard cook or competition table. Salt-forward and savoury with a gentle spice backbone, it is the shaker the beef lovers reach for first.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig savoury salt up front, then a warm middle of spices and roasted vegetable depth, finishing clean and moreish with no chilli heat. It seasons hard and builds colour, letting good beef taste like the best version of itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlick a scotch or porterhouse with a little oil, season generously, and grill hot for a dark, savoury crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a deep, beefy bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick patties for burgers with a proper steakhouse edge.\u003c\/li\u003e\n\u003cli\u003eDust beef ribs or a rump roast before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eNot just for beef — try a heavy pinch on roast potatoes cooked in beef dripping.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, savoury blend flecked with spice and dried vegetable — it pours cleanly from the shaker and grips a slicked cut without clumping, laying down colour fast.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Steak Shooter?\u003c\/strong\u003e It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\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\/538_holding-high-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe house never runs out of this one. Slick the beef with a little oil so it grips, lay on two coats — one to bond, one to build the bark — and ride it low till it probes like butter. Mop late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced ends. That is the whole heist.\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: Reverse-Seared Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow first, fast finish, edge-to-edge pink.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 thick rump steak (about 800g, 5cm thick); 2 tbsp Steak Shooter Rub; 1 tsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steak lightly, season both sides heavily and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke or cook indirect at 120°C until the centre reaches 50°C, about 45–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest heat you have for 60–90 seconds a side, rest 5 minutes and slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat first cooks the middle evenly; the hard sear at the end builds the crust.\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 Steak Shooter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\"}}, {\"@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":40466116018218,"sku":"LSSTEK","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-steak-shooter-beef-rub-250g-front_4c116dea-fa3e-40c8-b0ef-969d80ba8c60.png?v=1783379094"},{"product_id":"low-n-slow-basics-garlic-goals-all-purpose-rub","title":"LOW N SLOW BASICS: Garlic Goals All Purpose Rub – 260g","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 — savoury garlic and cheese, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g shaker\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 milk; may contain traces of gluten (wheat) and peanuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, chicken, potatoes, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe do-anything garlic shaker\u003c\/h2\u003e\u003cp\u003eGarlic Goals is Aaron Palmer's all-purpose seasoning built around big roasted garlic and a savoury hit of cheese. It is the shaker that lives next to the stove and makes the everyday taste sorted — chips, chook, spuds and veg all bow to it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRoasted garlic leads, backed by a savoury, cheesy, butter-rich middle and a lift of black and white pepper. Parmesan and celery notes round it out for a moreish, umami-packed finish. It is savoury comfort in a shaker, not a spicy rub.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShower it over hot chips or wedges straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eRub a whole chicken inside and out before roasting for garlicky, golden skin.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or a tray of veg before they go in the oven.\u003c\/li\u003e\n\u003cli\u003eDust popcorn, garlic bread or scrambled eggs for a savoury hit.\u003c\/li\u003e\n\u003cli\u003eSeason steak or chicken breast when you want garlic-and-cheese over chilli.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, savoury blend flecked with garlic, herb and cheese powder — it pours freely and clings to hot, oily chips and roast skin, melting into a garlicky, cheesy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Spices, Garlic, Black Pepper, Onion Powder, White Pepper, Salt, Flavour Enhancer (621), Parmesan Cheese Powder (cheese solids, pasteurised milk, salt, starter culture, enzymes), Milk Solids, Food Acids (270, 330), Natural Flavour, Celery Salt, Butter, Maltodextrin (maize), Parsley Flakes, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk. No gluten ingredient is listed, but it may contain traces of gluten (wheat) and peanuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Garlic Goals?\u003c\/strong\u003e There is no chilli heat — it is a mild, savoury garlic-and-cheese all-purpose seasoning. The gentle bite comes from black and white pepper, not spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient listed, but it may contain traces of gluten (wheat). It does contain milk, so it is not dairy free. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Just about everything — hot chips, roast chicken, potatoes, roast veg, popcorn and eggs. Over high heat, add it late so the cheese and garlic don't scorch.\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\/smuggler-sprinkle-rub.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;\"\u003eEvery kitchen needs a do-anything shaker, and this garlicky, cheesy all-rounder is it. Dust it on chips, chook or roast veg — and over high heat, add it late so the cheese and garlic don't scorch. Build the plate with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e for loaded fries worth hiding.\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 Goals Loaded Wedges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the show.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into wedges; 2 tbsp olive oil; 2 tbsp Garlic Goals; Sour cream and chopped spring onion 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\u003eToss the wedges in oil and roast at 220°C for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the Garlic Goals, toss well and roast another 8–10 minutes until golden.\u003c\/li\u003e\n\u003cli\u003ePile onto a board with sour cream and spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the seasoning late stops the garlic and cheese from scorching.\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 Garlic Goals?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, savoury garlic-and-cheese all-purpose seasoning. The gentle bite comes from black and white pepper, not spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient listed, but it may contain traces of gluten (wheat). It does contain milk, so it is not dairy free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Just about everything — hot chips, roast chicken, potatoes, roast veg, popcorn and eggs. Over high heat, add it late so the cheese and garlic don't scorch.\"}}, {\"@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":40466116050986,"sku":"LSGARG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-garlic-goals-all-purpose-seasoning-260g-front_491d4db8-e669-45a5-8e0f-9e7456584d9e.png?v=1783379114"},{"product_id":"low-n-slow-basics-honey-soy-slammer","title":"LOW N SLOW BASICS: Honey Soy Slammer Rub – 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 Mild — sweet and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\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 soy and gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork belly, ribs, chicken wings, thighs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, salty and built for pork and chook\u003c\/h2\u003e\u003cp\u003eHoney Soy Slammer is Aaron Palmer's sweet-savoury rub for getting the most out of pork and chicken. Honey and fermented soy do the heavy lifting — a sticky, umami-rich seasoning that caramelises beautifully on the grill or in the smoker, backyard cook or competition.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet honey up front, then a deep, salty soy-and-yeast umami through the middle, with paprika, garlic, fennel and ginger warming the finish. It leans savoury-sweet and Asian-inspired, tailor-made for fatty pork and juicy chicken.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub pork belly or ribs and smoke low until the sugars caramelise into a sticky bark.\u003c\/li\u003e\n\u003cli\u003eToss chicken wings or thighs before the grill for a honey-soy glaze effect.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a shoulder for the roast.\u003c\/li\u003e\n\u003cli\u003eSprinkle over char siu-style pork or a stir-fry finish.\u003c\/li\u003e\n\u003cli\u003eGreat on grilled pineapple or corn alongside the pork.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, sticky-sweet blend that clings and caramelises — it pours from the shaker and melts into a glossy, savoury-sweet crust as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Soy Sauce Powder (fermented soy sauce [water, defatted soy beans, wheat, salt]), Maltodextrin (maize), Salt, Vegetable Oil (rice bran), Honey Powder, Flavour Enhancer (621), Spices (paprika, garlic, black pepper, fennel, ginger), Yeast Extract, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and gluten (wheat). May contain traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Honey Soy Slammer?\u003c\/strong\u003e There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.\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\/576_big-bite-honey-soy-wing.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;\"\u003eI've smuggled worse past the missus than this jar. Honey and soy do the heavy lifting — rub it on pork or chook, then glaze late so the sugars lacquer instead of burn. Finish the cook with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e and a splash of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeño \u0026amp; Peach\u003c\/a\u003e for a sweet-heat edge.\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 Soy Roast Pork Neck\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar siu vibes without the takeaway queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg pork neck (scotch fillet); 3 tbsp Honey Soy Slammer Rub; 1 tbsp vegetable oil; 2 tbsp honey, warmed.\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 pork with oil and coat it in the rub, then rest in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C for about 1 hour until the centre reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the warm honey and give it 5 more minutes, then rest 10 minutes before slicing thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pork neck carries enough fat to stay juicy while the sugars caramelise on the outside.\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 Honey Soy Slammer?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.\"}}, {\"@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":40466116083754,"sku":"LSHOSY","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-honey-soy-slammer-pork-rub-250g-front_da34b810-f9ff-4aa3-8861-01f18c78e156.png?v=1783379567"},{"product_id":"low-n-slow-basics-lamb-layup","title":"LOW N SLOW BASICS: Lamb Layup Rub – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — herby and tangy, no burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb racks, shoulders, chops, game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub lamb has been asking for\u003c\/h2\u003e\u003cp\u003eLamb Layup is Aaron Palmer's dedicated lamb and game rub — a herby, tangy blend spiked with sumac that cuts the richness of lamb and lifts venison, rabbit and other game. Backyard roast or competition rack, it is built for the meats that deserve more than salt and pepper.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright sumac tang and garlic lead, herbs and pepper fill the middle, and a savoury, faintly citrusy finish cuts through fatty lamb. It is fresh and Mediterranean-leaning rather than sweet or smoky — exactly what lamb wants.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a rack or shoulder and roast, then rest well before carving.\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or cutlets before a hot, fast grill.\u003c\/li\u003e\n\u003cli\u003eWork it into mince for koftas or lamb burgers.\u003c\/li\u003e\n\u003cli\u003eDust venison, rabbit or other game before slow-cooking.\u003c\/li\u003e\n\u003cli\u003eTry a pinch on roast pumpkin or eggplant for a veg side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA herb-flecked, earthy-red blend with visible sumac and pepper — it pours easily and grips a slicked cut, laying down a fragrant, tangy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices (black pepper, garlic, onion, sumac), Salt, Sugar, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Yeast Extract, Flavour Enhancer (635), Rice Bran Oil, Anti-caking Agent (551), Herbs, Flavour Enhancer (621), Food Acid (330). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Lamb Layup?\u003c\/strong\u003e There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\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\/smuggler-skewer.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;\"\u003eWord from the docks: lamb loves a herby, tangy rub, and this sumac-spiked blend is built for it. Rub a rack or shoulder, roast or smoke, and rest it well before carving. Glaze late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and spoon \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e alongside the slices.\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: Sumac Lamb Koftas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet food from the backyard.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g lamb mince; 2 tbsp Lamb Layup Rub; 1 small onion, grated; Flatbreads and Greek yoghurt 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 the mince, rub and onion well, then shape around skewers into long sausages.\u003c\/li\u003e\n\u003cli\u003eChill 30 minutes so they hold their shape.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning often, until 71°C inside, and serve in flatbreads with yoghurt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chilling firms the fat so the koftas don't slide off the skewers.\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 Lamb Layup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\"}}, {\"@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":40466116116522,"sku":"LSLAMB","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-lamb-layup-lamb-rub-220g-front_48b11d58-d26c-4722-8a02-f0fd9115a5e3.png?v=1783379581"},{"product_id":"low-n-slow-basics-beef-bounce","title":"LOW N SLOW BASICS: Beef Bounce Rub – 300g","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 — deep and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\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 gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, short ribs, steaks, beef roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep, dark and built for beef\u003c\/h2\u003e\u003cp\u003eBeef Bounce is Aaron Palmer's low-and-slow beef rub, with coffee working quietly in the background to build a dark, savoury bark. Salt, pepper and garlic do the classic beef work; the coffee adds richness and colour that suits a long cook down to the ground.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and cracked pepper lead, garlic and onion fill the middle, and roasted coffee brings a deep, almost chocolatey richness to the finish. No sweetness overload, no chilli — just big, beefy depth built for the smoker.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a black, coffee-dark bark.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs heavily before a long cook.\u003c\/li\u003e\n\u003cli\u003eCrust a standing rib roast or scotch fillet before roasting.\u003c\/li\u003e\n\u003cli\u003eWork it into burger patties for a deep, savoury edge.\u003c\/li\u003e\n\u003cli\u003eWrap through the stall to push a big cut over the line.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper — it pours cleanly and grips a slicked cut, laying down deep colour as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices (black pepper, garlic, onion), Flavour Enhancer (635), Rice Bran Oil, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Sugar, Flavour Enhancer (621), Coffee, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Beef Bounce?\u003c\/strong\u003e There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\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\/596_presenting-sliced-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\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and the coffee is the secret. Rub a brisket or short ribs, smoke low, and wrap through the stall to push it over the line. Mop late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e on the board for the slices.\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-Crust Scotch Fillet Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg scotch fillet roast; 3 tbsp Beef Bounce Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the roast, coat evenly with the rub and rest at room temperature for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C until the centre reaches 54°C for medium-rare, about 1–1¼ hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, loosely covered, then carve into thick slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coffee in the rub builds a deep, dark crust that tastes far more complicated than it was to make.\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 Beef Bounce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\"}}, {\"@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":40466116149290,"sku":"LSBEEF","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-beef-bounce-beef-rub-300g-front_10ccf18a-eb84-4a8f-85e7-fa581e707dbb.png?v=1783379573"},{"product_id":"sins-q-snow-all-purpose-rub","title":"SINSQUE: Snow All Purpose Rub – 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 None — savoury, family-friendly all-rounder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\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 May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, pork, fish and veg — the do-anything shaker\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one shaker that never leaves the bench\u003c\/h2\u003e\u003cp\u003eEvery cook's got that one rub they reach for without thinking. Snow is built to be exactly that — a clean, savoury all-purpose blend that makes you look like you planned dinner when you absolutely didn't. Beef, birds, pork, a fillet of fish, a tray of spuds… Snow doesn't play favourites.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's balanced salt and a whisper of sweetness. Through the middle you get gentle savoury depth with a lift of oregano. The finish is clean and moreish — nothing shouty, just the kind of seasoning that quietly makes everything taste more like itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a whole chook inside and out, then roast until the skin crackles\u003c\/li\u003e\n\u003cli\u003eSeason steaks or chops a good hour before they hit a screaming grill\u003c\/li\u003e\n\u003cli\u003eToss chunky potatoes or veg in oil and Snow before roasting\u003c\/li\u003e\n\u003cli\u003eKeep it bench-side as your everyday salt-and-pepper upgrade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA pale, snowy-fine free-flowing blend flecked with green oregano. Fine grind means it clings evenly and dissolves into a crust without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, flavour enhancer 621, hydrolysed vegetable protein, yeast extract, oregano, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — 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.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery bench needs one shaker that does the lot, and Snow is it. Season a good hour ahead so the salt has time to work. Then build the plate out — \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e brushed on late, and a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. The rest of the stash lives in the \u003ca href=\"\/en-nz\/collections\/sins-q\"\u003eSinsQue collection\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: Snow-Dusted Barramundi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy skin, clean getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 barramundi fillets, skin on; 2 tsp Snow All Purpose Rub; 1 tbsp oil; 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\u003ePat the skin bone-dry, season both sides with Snow and rest 10 minutes.\u003c\/li\u003e\n\u003cli\u003eCook skin-side down in a hot oiled pan for 4 minutes, pressing gently so it stays flat.\u003c\/li\u003e\n\u003cli\u003eFlip for 2 minutes, then finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397823018,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-snow-all-purpose-rub-250g-front.png?v=1784893120"},{"product_id":"sins-q-grass-lamb-rub","title":"SINSQUE: Grass Lamb Rub – 210g","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 — herby and savoury, built for lamb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g shaker\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 May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulders, cutlets, backstraps and chops\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMade for lamb, and lamb knows it\u003c\/h2\u003e\u003cp\u003eGrass is the rub that finally does justice to a good bit of lamb. Herby, savoury and green, it wraps around shoulders, cutlets, backstraps and chops like it was born to — the kind of seasoning that makes Sunday roast the meal everyone actually turns up for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFresh, herbaceous notes lead — think garden herbs against a savoury, gently sweet base. The middle is rounded and mellow, and it finishes clean and grassy, cutting through the richness of lamb fat rather than fighting it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily and slow-roast until it pulls apart\u003c\/li\u003e\n\u003cli\u003eSeason cutlets and chops before a fast, hot grill\u003c\/li\u003e\n\u003cli\u003eCoat a backstrap, sear hard, then rest for pink-in-the-middle slices\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast veg alongside the lamb to tie the plate together\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA green-flecked, savoury blend with visible herbs through a fine-to-medium grind. Loose and free-flowing so it coats evenly across awkward lamb cuts.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, herbs, flavour enhancer 621, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — 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\/518_hand-heart-roast-lamb.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 lamb shoulder before in my life. Rub it heavy, roast it slow, and rest it properly before you pull it apart. Mop \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze\u003c\/a\u003e over the last stretch, then a dab of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Horseradish Cream\u003c\/a\u003e across the sliced meat.\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: Sunday Grass Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow-roasted, fork-tender, suspiciously easy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Grass Lamb Rub; 1 head garlic, halved; 1 cup water.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over and rest it for an hour.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the garlic and water, cover tightly with foil and roast at 160°C for 4 hours.\u003c\/li\u003e\n\u003cli\u003eUncover, crank to 220°C for 20 minutes to crisp, then rest 15 minutes and pull it apart.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397888554,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-grass-lamb-rub-210g-front.png?v=1784893121"},{"product_id":"sins-q-alabama-fried-chicken-coating","title":"SINSQUE: Alabama Fried Chicken Coating – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury Southern-style coating, not a chilli hit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g pouch\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 and dairy; may also contain soy, peanuts, tree nuts and sesame — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Buttermilk-soaked chicken pieces, wings, tenders and thighs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eProper Southern fried, straight off your own bench\u003c\/h2\u003e\u003cp\u003eThis is the one that turns a Sunday into an event. Soak your chook in buttermilk overnight, dredge it through this coating, and drop it in hot oil — out comes crunchy, golden, drum-tight fried chicken that tastes like it flew in from Alabama. No colonel, no drive-through, no shame.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eThe flour base carries a savoury, well-seasoned backbone — salt, herbs and vegetable powders doing the heavy lifting. It's built for craggy, shattering crust rather than heat, so the whole family piles in without anyone reaching for the milk.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSoak chicken pieces overnight in buttermilk, then dredge heavily in the coating\u003c\/li\u003e\n\u003cli\u003eFry in 175°C oil until deep golden and cooked through\u003c\/li\u003e\n\u003cli\u003eDouble-dip (buttermilk, coat, buttermilk, coat) for an extra-craggy crust\u003c\/li\u003e\n\u003cli\u003eAir-fry or oven-bake coated tenders for a lighter version\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eA pale, flour-forward blend flecked with herbs and spice — fine and dusty so it grips wet chicken and fries up into that classic knobbly Southern crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Plain flour, salt, flavour enhancer 621, spices, vegetable powders, herbs, milk solids.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten and dairy. May also contain soy, peanuts, tree nuts and sesame — 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-chefs-kiss.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: buttermilk overnight, dredge twice, fry at 175°C and don't crowd the pan. Dust the hot bird with \u003ca href=\"\/en-nz\/products\/atomic-chicken-chicken-salt-seasoning\"\u003eAtomic Chicken Chicken Salt Seasoning\u003c\/a\u003e the second it leaves the oil, and put \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e on the table for dipping. — Cap'n Darryl\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: Alabama Crunch Tenders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDrive-through, who?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken tenderloins; 2 cups buttermilk; 2 cups Alabama Fried Chicken Coating; Oil for deep-frying.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoak the tenders in buttermilk for at least 4 hours, or overnight.\u003c\/li\u003e\n\u003cli\u003eDredge in the coating, pressing it on, and rest 10 minutes so it sets.\u003c\/li\u003e\n\u003cli\u003eFry in batches at 175°C for 4–5 minutes until golden and 75°C inside. Drain on a rack, not paper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397986858,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-alabama-fried-chicken-coating-500g-front.png?v=1784893122"},{"product_id":"smoky-pastures-risk-it-seasoning-rub","title":"SMOKY PASTURES: Risk It Rub – 240g","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 — savoury, not spicy (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef and lamb, roast veg, even cheese and biccies\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder that talks big and backs it up\u003c\/h2\u003e\u003cp\u003eSome rubs pick a lane. Risk It just throws the lot in the boot and tells you to trust the drive. It's the everyday shaker for the cook who can't be bothered owning fifteen jars — one savoury, well-balanced blend that makes near enough anything taste like you meant to do that.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and rounded from the front — salt and spice doing the heavy lifting, dehydrated veg building a mellow background depth. No sugar spike, no chilli slap; just a clean, moreish season that lets the meat stay the hero. Finishes long and gently savoury.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub hard over a beef rump or scotch fillet before a hot sear\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or a shoulder the night before for a deeper bark\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin, spud and carrot in oil and Risk It, then roast\u003c\/li\u003e\n\u003cli\u003eCheeky one: a light dusting over sharp cheddar and crackers for a grazing board\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dry, even-grind blend — earthy browns flecked with vegetable and spice. Free-running out of the shaker, no clumping, coats evenly rather than sitting in lumps.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Dehydrated Vegetables, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — 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\/601_shhh-smoked-beef-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;\"\u003eEvery fridge needs one jar that doesn't ask questions, and this is it. Slather a thin coat of oil first so the rub grips, then two coats on the big cuts for a deeper bark. Mop late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced beef. The rest of the stash is in the \u003ca href=\"\/en-nz\/collections\/smoky-pastures\"\u003eSmoky Pastures collection\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: Risk It Smoked Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne jar, one shoulder, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp oil; 3 tbsp Risk It Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, coat in the rub and leave uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 6–7 hours until it pulls apart easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eWrap and rest 30 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A thin coat of oil helps the rub grip so the bark builds evenly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490742826,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-risk-it-all-purpose-rub-220g-front.png?v=1783439286"},{"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":"hardcore-carnivore-red","title":"HARDCORE CARNIVORE: Red Rub – 311g","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 Just a hint (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 311g shaker\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, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, beef — a true all-rounder\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe one rub that does everything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Red is the everyday hero — a coarse blend of classic spices with just a hint of heat, and a vivid colour that's totally natural. It's the best-kept secret of competition BBQ teams, built to season almost anything you throw on the fire. If Black is your beef specialist, Red is the all-rounder you reach for on autopilot.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic, coarse black pepper and paprika lead the way, sitting over a lightly sweet, well-salted base with just a whisper of chilli. Balanced, savoury and endlessly useful — it lifts without ever taking over.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs or a pork butt the night before and smoke low and slow for a deep, savoury crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings generously before the grill — the paprika builds gorgeous colour and the hint of chilli wakes it up.\u003c\/li\u003e\n\u003cli\u003eSeason burgers, chops or a whole roast chook for an easy, everyday flavour hit.\u003c\/li\u003e\n\u003cli\u003eShake it over roast potatoes or wedges in the last toss for a savoury, rust-red finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through a pot of chilli or a batch of homemade sausage mince.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, rust-red rub that builds a vivid, savoury crust on the cook. The colour is all natural (paprika and chilli, not dye), the grind is generous, and there's just a hint of heat behind the flavour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic, Paprika, Dehydrated Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Natural Flavour, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. 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\/562_hungry-red-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: if you only keep one rub, make it this — the red workhorse that seasons everything from wings to pork butt. Get it on early and let it sit fifteen minutes so it grips before the heat. Cook the ribs alongside a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then rain a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e over the finished plate for a bit of bite.\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: Rust-Red Weeknight Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe everyday hero, doing its everyday job.\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; 2 tbsp Hardcore Carnivore Red Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the thighs dry, rub with the oil, then coat generously with Red and let them sit 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 30–35 minutes, skin side up, until the thickest thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eMove them over direct heat skin side down for 2–3 minutes to crisp the skin, then rest 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The paprika in Red builds a deep rust colour while the indirect heat renders the skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Red best for?\u003c\/strong\u003e\u003cbr\u003eIt's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eOnly just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Red gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the red colour artificial?\u003c\/strong\u003e\u003cbr\u003eNo — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Red best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Red gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is the red colour artificial?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522730995754,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-red-all-purpose-rub-311g-front.png?v=1783782508"},{"product_id":"hardcore-carnivore-black","title":"HARDCORE CARNIVORE: Black Rub – 368g","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 Savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 368g shaker\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, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe blackest bark in the business\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Black is the rub that built the brand — Jess Pryles' best-seller and the ultimate weapon for beef and red meat. Activated charcoal gives it a jet-black colour that cooks down into a deep, dramatic bark, while the seasoning stays deliberately subtle so the beef does the talking. If you've ever chased that competition-grade crust on a brisket, this is how you get it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's coarse black pepper and savoury garlic, backed by a whisper of chilli and cumin for warmth without heat. The middle is clean, salty and moreish; the finish lets the meat lead. The charcoal is there for colour and crust, not flavour — so Black deepens beef without ever overpowering it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole packer brisket the night before and smoke low and slow — the charcoal sets into a jet-black, crunchy bark that looks as good as it eats.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks or a tomahawk and sear hard over coals; the coarse grind holds up to fierce heat and builds a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and run them at 120°C until they jiggle — deep colour, deep flavour.\u003c\/li\u003e\n\u003cli\u003eHit burger patties just before they land on a screaming flat-top for a steakhouse-grade sear.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips or roast potatoes for a smoky, jet-black steakhouse-fry moment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA jet-black, coarse-ground rub — the colour is all activated charcoal, not dye. It clings well to a damp surface and sets into a thick, crunchy bark on the cook. Barely-there heat; this one is all about colour, crust and savour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic and Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Activated Charcoal, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. 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\/733_jaw-drop-black-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;\"\u003eWord from the docks: Black is the one jar I never cook beef without — that activated charcoal builds a bark worth showing off. Dry-brine the brisket uncovered overnight so the coat grips, then serve the slices glazed in \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e to cut the richness.\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: Jet-Black Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBark so dark it needs a lawyer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef plate short ribs; 3 tbsp Hardcore Carnivore Black Rub; 1 tbsp yellow mustard; 1 cup beef stock in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim any loose fat, slather thinly with mustard and coat heavily with Black. Rest uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with stock every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003ePull them at around 95°C when a probe slides in like soft butter, usually 7–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap loosely in butcher paper and rest 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the coat grip so the charcoal sets into a crunchy black bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Hardcore Carnivore Black gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat meat is Black best on?\u003c\/strong\u003e\u003cbr\u003eIt's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the rub jet black?\u003c\/strong\u003e\u003cbr\u003eThe colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003eApply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Hardcore Carnivore Black gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"What meat is Black best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\"}},{\"@type\":\"Question\",\"name\":\"Why is the rub jet black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Apply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731028522,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-black-beef-rub-368g-front.png?v=1783777214"},{"product_id":"hardcore-carnivore-camo","title":"HARDCORE CARNIVORE: Camo Rub – 297g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, smoky-sweet, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 297g shaker\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, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Venison, game, lamb, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Camo is the bolder blend in the family — a fragrant, smoky-sweet game and lamb seasoning built to stand up to robust, full-flavoured meats. Where a subtle rub gets lost, Camo leans in with hickory smoke, honey and a tangy vinegar edge. It's incredible on venison, and secretly just as good on pork.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSmoky hickory and savoury spice lead, lifted by a gentle honey sweetness and a bright hit of vinegar tang on the finish. Bold and rounded — enough character to match backstrap, shoulder or a big pork roast without overwhelming it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason venison backstrap or a haunch heavily, then grill hot and fast and rest it well — the honey and vinegar tame that gaminess beautifully.\u003c\/li\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart; the hickory reads like a day on the smoker.\u003c\/li\u003e\n\u003cli\u003eCoat a pork shoulder the night before for a smoky-sweet bark on pulled pork.\u003c\/li\u003e\n\u003cli\u003eGreat on kangaroo, goat and other lean game where you want flavour without a heavy chilli hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over duck fat potatoes or a tray of roast root veg for a smoky-sweet finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, brown-toned seasoning flecked with spice, carrying hickory smoke, honey and vinegar notes. No chilli heat — it's all about smoky-sweet depth for stronger meats.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Black Pepper, Dehydrated Garlic and Onion, Honey Powder (Refined Syrup, Honey), Hickory Salt (Salt, Smoke Flavour, Silicon Dioxide), Vinegar Powder (Maltodextrin, Modified Food Starch, White Distilled Vinegar).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains honey. 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\/582_thumbs-up-short-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;\"\u003eThe Smuggler reckons Camo earns its keep on the wild stuff — venison, backstrap, a shoulder of lamb. Pat the game dry and season it heavy; it can take it. Slow-cook it alongside a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then serve with a sharp spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli Relish\u003c\/a\u003e to cut the richness.\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-Sweet Pulled Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLamb that's been somewhere and came back changed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 4 tbsp Hardcore Carnivore Camo Rub; 1 brown onion, sliced; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over with Camo the night before and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 4 hours until the bark has set.\u003c\/li\u003e\n\u003cli\u003eLay the onion in a tray, sit the lamb on top, pour in the stock, cover with foil and cook another 2–3 hours until the bone wiggles free (around 93°C).\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then pull and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Camo's honey and vinegar notes balance the richness of slow-cooked lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Camo best for?\u003c\/strong\u003e\u003cbr\u003eIt's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo spicy?\u003c\/strong\u003e\u003cbr\u003eNo — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on pork and beef too?\u003c\/strong\u003e\u003cbr\u003eAbsolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Camo best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on pork and beef too?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Absolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731061290,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-camo-game-lamb-rub-297g-front.png?v=1783782529"},{"product_id":"hardcore-carnivore-tex-mex","title":"HARDCORE CARNIVORE: Tex Mex Rub – 305g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-to-medium Tex-Mex warmth (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 305g shaker\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; contains soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fajitas, tacos, nachos, beef mince, beans\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eInstant Texas on anything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Tex Mex is the ultimate Texican seasoning — built for fajitas, tacos, enchiladas, nachos, picadillo and even refried beans. It's packed with dark chillies, cumin and garlic at a friendly mild-to-medium heat, so you get big, bold Tex-Mex flavour without blowing anyone's head off. Add it to just about anything for an instant south-of-the-border boost.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEarthy dark chillies and warm cumin lead, backed by savoury garlic, onion and paprika. There's a gentle building warmth rather than a fierce burn, and a rounded, moreish depth that makes everything taste like it came off a Texan flat-top.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through beef or chicken strips for fajitas, then sear hard and pile into warm tortillas.\u003c\/li\u003e\n\u003cli\u003eSeason taco mince or picadillo as it browns for an instant taco-night flavour base.\u003c\/li\u003e\n\u003cli\u003eDust it over loaded nachos, quesadillas or a tray of potato wedges before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eStir a big spoonful through refried beans, rice or a pot of chilli con carne.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot buttered corn on the cob with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, rusty-brown seasoning flecked with chilli and cumin. Free-running and easy to layer, with a mild-to-medium heat that builds gently rather than bites.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Dehydrated Garlic and Onion, Hydrolysed Corn Protein (Hydrolysed Corn Gluten, Partially Hydrogenated Cottonseed and Soy Oil), Paprika, Disodium Inosinate and Disodium Guanylate, Black Pepper, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy. 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\/519_wink-beef-fajita-skillet.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;\"\u003eStraight up, this is instant Texas on anything — fajita beef, taco mince, a pot of refried beans. Bloom it in a little hot oil first to wake the cumin and dark chillies up. Build the plate with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot 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: Flat-Top Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSizzle loud enough to bring the neighbours over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g skirt or rump steak; 2 tbsp Hardcore Carnivore Tex Mex Rub; 2 capsicums and 1 onion, sliced; 8 flour tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the steak with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 3–4 minutes a side for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eMeanwhile toss the capsicum and onion in oil with 1 tsp of rub and char on the flat-top for 6–8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice the steak thinly across the grain and pile into warm tortillas with the veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slicing across the grain keeps skirt steak tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Tex Mex on?\u003c\/strong\u003e\u003cbr\u003eFajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tex Mex gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for meat?\u003c\/strong\u003e\u003cbr\u003eNot at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use Tex Mex on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\"}},{\"@type\":\"Question\",\"name\":\"Is Tex Mex gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731126826,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-tex-mex-305g-front.png?v=1783782547"},{"product_id":"hardcore-carnivore-texas-jalapeno-salt","title":"HARDCORE CARNIVORE: Texas Jalapeno Salt – 312g","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 Real jalapeño, a proper seasoned warmth (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g shaker\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, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, eggs, veg, chips — anything wanting a kick\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSalt, with extra attitude\u003c\/h2\u003e\n\u003cp\u003eAs Texan as cowboy boots and smoked brisket, jalapeño salt is the unofficial seasoning of the Lone Star State. Texans like it big and bold, and this shaker is packed with the good stuff — clean, savoury salt lifted by real jalapeño for a proper seasoned heat. It's the everyday shaker that ends up on far more than you'd expect.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean, savoury salt up front, then a genuine green-chilli warmth from real jalapeño powder. Punchy but balanced — it seasons and adds a kick in one shake, without any artificial nasties.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake it over steak, chops or chicken just before cooking for a seasoned, spicy crust.\u003c\/li\u003e\n\u003cli\u003eHit fried or scrambled eggs, avo toast or a breakfast burrito for a morning wake-up.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips, wedges, popcorn or roast veg.\u003c\/li\u003e\n\u003cli\u003eStir it into any recipe — soups, marinades, dips — that needs a little seasoned heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a bloody mary or michelada glass with it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA flaky, jalapeño-flecked seasoning salt with a genuine chilli warmth. Keto friendly, and free-running for easy everyday shaking. (Heads up — real jalapeño powder inside, so don't lean in for a deep sniff!)\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Garlic and Onion, Spices, Jalapeño, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. 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\/smuggler-sweating-spice.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\n\u003cp style=\"margin:0;\"\u003eSalt that bites back — I keep a shaker by the stove and it ends up on far more than it should: steak, eggs, hot chips. Season steaks just before they hit the pan so the salt doesn't draw the moisture out. Serve them with a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e and a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\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: Jalapeño Salt Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Hardcore Carnivore Texas Jalapeno Salt; Handful of 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\u003eBoil the potatoes in salted water for 15–18 minutes until tender, drain and steam dry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until the edges crackle.\u003c\/li\u003e\n\u003cli\u003eShake the jalapeño salt over while they're hot 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 Seasoning straight out of the oven helps the salt stick to the crispy edges.\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 Texas Jalapeño Salt?\u003c\/strong\u003e\u003cbr\u003eAround Hub Heat 4\/11 — a real, seasoned jalapeño warmth rather than a searing burn. Enough kick to notice, friendly enough for everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e\u003cbr\u003eSteak and chicken, eggs, chips, popcorn, roast veg — and anywhere a recipe needs a little salt-and-chilli lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it keto and gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's keto friendly, gluten free, with no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there real jalapeño in it?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with real jalapeño powder, which is where that genuine green-chilli warmth comes from.\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 Texas Jalapeño Salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Around Hub Heat 4\/11 — a real, seasoned jalapeño warmth rather than a searing burn. Enough kick to notice, friendly enough for everyday use.\"}},{\"@type\":\"Question\",\"name\":\"What do I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and chicken, eggs, chips, popcorn, roast veg — and anywhere a recipe needs a little salt-and-chilli lift.\"}},{\"@type\":\"Question\",\"name\":\"Is it keto and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's keto friendly, gluten free, with no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is there real jalapeño in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with real jalapeño powder, which is where that genuine green-chilli warmth comes from.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731159594,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-jalapeno-salt-312g-front.png?v=1783860990"},{"product_id":"the-feedlot-black-angus","title":"THE FEEDLOT: Black Angus Rub – 200g","description":"\u003ch2\u003eThe rub built for the big cuts\u003c\/h2\u003e\n\u003cp\u003eBlack Angus was built for one job: making beef taste like beef, only more so. It's for the brisket-and-tomahawk crowd who want a serious bark without a sugar crust getting in the way, and it does that with a pepper-forward, faintly chocolatey depth that only a handful of unusual chillies can bring.\u003c\/p\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 None to a whisper — savoury and pepper-driven rather than hot; Hub Heat reads low.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, tomahawks, short ribs, burgers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCracked pepper and salt hit first, the same backbone you'd expect from any serious steak rub.\u003c\/p\u003e\n\u003cp\u003eUrfa Biber — a sun-dried Turkish chilli — moves in next with a slow, smoky warmth and a faint raisin-like sweetness.\u003c\/p\u003e\n\u003cp\u003ePasilla chilli closes it out with a mellow, almost chocolate-and-tobacco finish rather than any real heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, peppery bark.\u003c\/li\u003e\n\u003cli\u003ePress generously into a tomahawk or bone-in ribeye before a hot reverse sear.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs before a long, low smoke — the coffee note deepens as the fat renders.\u003c\/li\u003e\n\u003cli\u003ePat onto beef burger patties before the grill for a crustier char.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk a spoonful into softened butter for a compound butter that melts beautifully over grilled mushrooms or a baked potato.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a matte black label band carrying the Black Angus name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Urfa Biber, Garlic, Pasilla, Paprika, Mustard, Onion, Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — 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\/279_hungry-brisket-burnt-end.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eDarryl doesn't mess about with beef rubs, and this one earns its keep. Black Angus goes on before the bark forms, not after, so don't be shy with it — a heavy hand on a whole brisket is exactly what those Urfa Biber and Pasilla chillies are there for. It pairs brilliantly with a jar of \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-steakout-bbq-rub-240g\"\u003eBBQ MAFIA: The Steakout BBQ Rub\u003c\/a\u003e in the cutlery drawer for variety night to night, and if you're chasing that coffee-and-smoke thread further, \u003ca href=\"\/en-nz\/products\/bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g\"\u003eBBQ LAB: Black Gold\u003c\/a\u003e takes it even deeper on red meat.\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: Reverse-Seared Ribeye with Angus Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBlack crust, rosy middle, butter on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 bone-in ribeyes (about 400g each); 2 tbsp The Feedlot Black Angus Rub; 60g butter, softened; 200g mushrooms, 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\u003eCoat the steaks generously and rest uncovered in the fridge for 1 hour. Mash 1 tsp of extra rub into the butter.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until the centre reads 48°C, about 40 to 50 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1 minute a side, to about 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eFry the mushrooms in half the rub butter and top the rested steaks with the rest.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Black Angus rub gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot hasn't published a formal allergen statement for this blend, so check the physical label before serving anyone with a gluten allergy or intolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Black Angus rub?\u003c\/strong\u003e\u003cbr\u003eNot hot at all — Urfa Biber and Pasilla chilli bring smoky depth and a faint chocolate note rather than heat, so it's safe for spice-shy eaters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Black Angus rub best on?\u003c\/strong\u003e\u003cbr\u003eBig beef cuts — brisket, tomahawks, short ribs and burgers — though it also works well stirred into a compound butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e200g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Black Angus rub gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Feedlot hasn't published a formal allergen statement for this blend, so check the physical label before serving anyone with a gluten allergy or intolerance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Black Angus rub?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not hot at all — Urfa Biber and Pasilla chilli bring smoky depth and a faint chocolate note rather than heat, so it's safe for spice-shy eaters.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Black Angus rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Big beef cuts — brisket, tomahawks, short ribs and burgers — though it also works well stirred into a compound butter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"200g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671109674,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BlackAngusSide.jpg?v=1687146310"},{"product_id":"the-feedlot-cattle-call","title":"THE FEEDLOT: Cattle Call Rub – 220g","description":"\u003ch2\u003eThe tin that replaced the salt shaker\u003c\/h2\u003e\n\u003cp\u003eCattle Call wasn't built for one protein — it was built to be the thing you reach for instead of salt and pepper, full stop. Porcini mushrooms give it a natural umami depth that makes almost anything taste more like itself, which is exactly why it ends up in everything from steak to scrambled eggs.\u003c\/p\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 None — savoury and salt-forward, built for flavour rather than fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, lamb, fish, roasted vegetables, scrambled eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper open things up, doing the job you'd expect from any good all-purpose seasoning.\u003c\/p\u003e\n\u003cp\u003ePorcini mushroom umami moves in through the middle, adding a savoury, almost meaty depth even to vegetables and eggs.\u003c\/p\u003e\n\u003cp\u003eThyme and paprika round out the finish, with a faint red pepper warmth trailing behind.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it by the stove and use it in place of salt and pepper on eggs, roasts and pan sauces.\u003c\/li\u003e\n\u003cli\u003eSeason a whole roast chicken generously under and over the skin before it goes in the oven.\u003c\/li\u003e\n\u003cli\u003eToss through roasted vegetables before roasting for a savoury, seasoned crust.\u003c\/li\u003e\n\u003cli\u003eDust over pan-seared fish or prawns just before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a pinch into scrambled eggs or a homemade mayo for an instant umami lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a dark mahogany-brown label band carrying the Cattle Call name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Paprika, Red Pepper, Thyme\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — 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\/177_amazed-pulling-beef-cheeks.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\u003eRight, confession time from Darryl: this is the one that lives next to the stove at Rub Smuggler HQ, not in the pantry with the rest. Cattle Call's porcini-driven umami means it earns its keep on eggs, roasts and pan sauces alike, not just whatever's on the grill that night. Keep \u003ca href=\"\/en-nz\/products\/bbq-lab-true-blend-all-purpose-seasoning-salt\"\u003eBBQ LAB: True Blend\u003c\/a\u003e alongside it for a second all-purpose option when you want a change of pace, and if chicken's on the menu more often than beef, \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBLACKBEAR BBQ: Chicken Rub\u003c\/a\u003e is worth having in the same drawer.\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: Porcini Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt and pepper, promoted.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp The Feedlot Cattle Call Rub; 40g butter, softened; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the butter with 1 tbsp rub and push it under the breast skin. Dust the rest over the outside.\u003c\/li\u003e\n\u003cli\u003ePut the lemon in the cavity and roast at 200°C for about 1 hour 15 minutes, until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes and spoon the pan juices over the carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cattle Call rub spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a savoury, salt-forward all-purpose rub with only a faint background warmth from red pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Cattle Call rub on?\u003c\/strong\u003e\u003cbr\u003eAlmost anything — beef, chicken, lamb, fish, roasted vegetables and even scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot hasn't published full dietary or allergen details for this rub — check the physical label to confirm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{ \"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [ {\"@type\": \"Question\", \"name\": \"Is Cattle Call rub spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, salt-forward all-purpose rub with only a faint background warmth from red pepper.\"}}, {\"@type\": \"Question\", \"name\": \"What can I use Cattle Call rub on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Almost anything — beef, chicken, lamb, fish, roasted vegetables and even scrambled eggs.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Feedlot hasn't published full dietary or allergen details for this rub — check the physical label to confirm.\"}}, {\"@type\": \"Question\", \"name\": \"What size does it come in?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"220g.\"}} ] }\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671142442,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CattleCallSide.jpg?v=1687146241"},{"product_id":"the-feedlot-cross-breed","title":"THE FEEDLOT: Crossbreed Rub – 210g","description":"\u003ch2\u003eTwo best-sellers, one jar\u003c\/h2\u003e\n\u003cp\u003eCrossbreed exists for the rub-hoarder who can't decide between Cattle Call and Black Angus — so The Feedlot decided for them. It splits the difference between salt-forward umami and smoky, pepper-driven depth, landing somewhere that works on more than just beef.\u003c\/p\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 None to mild — the smoky Urfa Biber and Pasilla chilli add depth, not fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, brisket, burgers, lamb, pork, ribs, steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper open things up, inherited straight from Cattle Call's umami-forward base.\u003c\/p\u003e\n\u003cp\u003eSmoked paprika and Urfa Biber move in through the middle for a deeper, smokier edge than either parent rub alone.\u003c\/p\u003e\n\u003cp\u003eCoffee and Pasilla chilli close it out with a faint bitter-chocolate note rather than any real heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub liberally over a whole brisket or beef short ribs before a long, low smoke.\u003c\/li\u003e\n\u003cli\u003ePress into burger patties for a crustier, more savoury sear.\u003c\/li\u003e\n\u003cli\u003eWorks equally well on lamb shoulder or venison backstrap if you want to branch out from beef.\u003c\/li\u003e\n\u003cli\u003eSeason pork ribs for a change of pace from the classic beef application.\u003c\/li\u003e\n\u003cli\u003eLeft-field: scramble a pinch into eggs for a smoky, umami-driven breakfast rub.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a navy blue label band carrying the Crossbreed name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Smoked Paprika, Urfa Biber, Pasilla, Mustard, Red Pepper, Onion, Coffee, Thyme\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — 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\/235_focused-rubbing-spice-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\u003eTwo of the brand's best-sellers in one jar was always going to be a good idea, and Darryl reckons The Feedlot nailed the execution. Crossbreed carries Cattle Call's salt-forward umami into Black Angus's smokier, more peppery territory, which is why it earns a permanent spot next to the grill rather than staying in the pantry. Sit it beside \u003ca href=\"\/en-nz\/products\/bbq-mafia-og-steakout-bbq-rub-340g\"\u003eBBQ MAFIA: OG Steakout BBQ Rub\u003c\/a\u003e for beef nights, and when lamb's on the menu, \u003ca href=\"\/en-nz\/products\/bbq-mafia-on-the-lamb-bbq-rub-235g\"\u003eBBQ MAFIA: On the Lamb BBQ Rub\u003c\/a\u003e makes a sensible neighbour in the spice drawer.\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 Crossbreed Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePull-apart lamb with a smoky, peppery bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp olive oil; 3 tbsp The Feedlot Crossbreed Rub; 250ml beef stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the lamb with oil, coat it all over with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 4 hours, until the bark is set.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock, cover tightly with foil and cook another 2 hours, until it reads about 93°C and pulls easily.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes, then shred and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Crossbreed and Black Angus or Cattle Call?\u003c\/strong\u003e\u003cbr\u003eCrossbreed blends the two — Cattle Call's salt-forward umami with Black Angus's smoky pepper punch — into one jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Crossbreed rub hot?\u003c\/strong\u003e\u003cbr\u003eNot really — it's built for depth and smokiness from Urfa Biber and Pasilla chilli rather than any real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Crossbreed rub best on?\u003c\/strong\u003e\u003cbr\u003eBeef and brisket first, but it holds its own on lamb, pork, venison and even scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e210g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Crossbreed and Black Angus or Cattle Call?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Crossbreed blends the two — Cattle Call's salt-forward umami with Black Angus's smoky pepper punch — into one jar.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Crossbreed rub hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not really — it's built for depth and smokiness from Urfa Biber and Pasilla chilli rather than any real heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Crossbreed rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Beef and brisket first, but it holds its own on lamb, pork, venison and even scrambled eggs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"210g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671175210,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CrossbreedSide.jpg?v=1687146403"},{"product_id":"the-feedlot-forager","title":"THE FEEDLOT: Forager Rub – 220g","description":"\u003ch2\u003eThe sweet side of the family\u003c\/h2\u003e\n\u003cp\u003eForager was built for the cooks who lean pork, chicken and seafood more than beef — it's sweet enough to use liberally without ever tipping into dessert territory. Mild Guajillo chilli keeps it grounded with a tangy, smoky undertone underneath the sugar.\u003c\/p\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 None to mild — Guajillo chilli brings a gentle tang rather than any real fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, prawns, salmon.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eNatural sugar hits first with a clean, caramel-leaning sweetness.\u003c\/p\u003e\n\u003cp\u003eSweet paprika and mild Guajillo chilli move through the middle, adding a gentle tang and smoky depth.\u003c\/p\u003e\n\u003cp\u003eGarlic and mustard round out the finish, keeping the whole blend savoury rather than dessert-sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder before a low and slow cook for a caramelised, sticky bark.\u003c\/li\u003e\n\u003cli\u003eRub under the skin of a whole chicken before roasting for a sweet, golden crust.\u003c\/li\u003e\n\u003cli\u003eDust over prawns or salmon just before pan-searing or grilling.\u003c\/li\u003e\n\u003cli\u003eSprinkle over corn on the cob on the barbecue for a sweet-savoury side.\u003c\/li\u003e\n\u003cli\u003eLeft-field: mix into softened butter and brush over roasted sweet potato.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a rust-copper label band carrying the Forager name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Natural Sugar, Salt, Porcini Mushrooms, Guajillo Chili, Onion, Pepper, Garlic, Mustard, Sweet Paprika\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — 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\/264_delight-teriyaki-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eDarryl calls this one the sweet-toothed sibling of the range, and fair enough — natural sugar and sweet paprika do a lot of the talking before the Guajillo chilli quietly reminds you it's still a Feedlot rub. It's an easy one to lean on for pork and chicken week after week, and it plays nicely alongside \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eATOMIC CHICKEN: Honey Mango BBQ Sauce\u003c\/a\u003e for a finishing glaze, or a drizzle of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBLEND SMOKED HONEY: ORIGINAL Smoked Honey\u003c\/a\u003e once the protein comes off the heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Forager-Glazed Grilled Salmon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, smoky and done in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 skin-on salmon fillets; 1 tbsp oil; 1½ tbsp The Feedlot Forager Rub; 1 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\u003ePat the salmon dry, brush with oil and dust the flesh side with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill skin-side down over medium-high heat with the hood closed for 6 to 8 minutes, until it just flakes.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lime 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 The sugar in the rub caramelises fast, so a quick hot cook gives you colour without drying the fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Forager rub have much heat?\u003c\/strong\u003e\u003cbr\u003eNo — the Guajillo chilli in it is mild, more tangy and smoky than spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Forager rub best on?\u003c\/strong\u003e\u003cbr\u003ePork, chicken and seafood — think pork shoulder, roast chicken, prawns and salmon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot state that all their ingredients are naturally gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Forager rub have much heat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — the Guajillo chilli in it is mild, more tangy and smoky than spicy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Forager rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pork, chicken and seafood — think pork shoulder, roast chicken, prawns and salmon.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Feedlot state that all their ingredients are naturally gluten free (brand-stated) — always check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"220g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671207978,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ForagerSide.jpg?v=1687146542"},{"product_id":"blackbear-bbq-chicken-rub","title":"BLACKBEAR BBQ: Chicken Rub – 230g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark and no bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 230g shaker\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 whole roast chook, wings, marylands, thighs, schnitzel\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eEveryday flavour for the bird you cook most\u003c\/h2\u003e\n\u003cp\u003eBlackBear built this to be the chook rub you reach for without thinking — a NSW barbecue joint's house poultry seasoning, bottled. It's savoury, balanced and made to turn plain chicken into something worth the fork, whether it's a Sunday roast or a Tuesday tray of wings.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and rounded, with a herb-and-pepper backbone that leans into roast-chicken comfort rather than novelty. It builds a golden, seasoned crust on the skin and carries flavour right through the meat without fighting your sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole chook inside, out and under the skin, then roast or rotisserie for crisp, seasoned skin.\u003c\/li\u003e\n\u003cli\u003eCoat wings or nibbles and bake hot, tossing halfway, for a proper golden batch.\u003c\/li\u003e\n\u003cli\u003eSeason marylands or thighs before the grill and finish with a glaze in the last few minutes.\u003c\/li\u003e\n\u003cli\u003eDust schnitzels or tenders before crumbing so the flavour goes all the way through.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over chips cooked in the roasting-tray drippings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, earthy-toned blend with a medium grind that clings to skin and crumb alike — even and free-running straight from the shaker.\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. 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\/583_pointing-chicken-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\n\u003cp style=\"margin:0;\"\u003eDarryl reckons a good chook rub earns its keep on a Sunday roast and a Tuesday tray-bake alike. Glaze the last ten minutes with \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBlend Original Smoked Honey\u003c\/a\u003e for lacquer and colour, then spoon \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor's Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e over the carve. Tip: rub under the skin, not just on it — that's where the flavour actually lands.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Spatchcock Chook on the Kettle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlat bird, fast cook, crackling skin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken, about 1.8kg; 2 tbsp BlackBear Chicken Rub; 1 tbsp oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCut out the backbone with kitchen scissors and press the bird flat.\u003c\/li\u003e\n\u003cli\u003eRub oil all over, then work the rub over the skin and under it onto the breast.\u003c\/li\u003e\n\u003cli\u003eCook at 190°C indirect, skin side up, for 45–55 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, squeeze over the grilled lemon and carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Spatchcocking evens out the thickness so the breast and thighs finish together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is BlackBear Chicken rub?\u003c\/strong\u003e\u003cbr\u003eAn Australian-made all-purpose poultry seasoning for roast chook, wings, marylands and schnitzel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's a savoury, family-friendly rub with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I use it before or after cooking?\u003c\/strong\u003e\u003cbr\u003eBefore — season the bird (and under the skin) ahead of the cook so the crust forms and the flavour sets in.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is BlackBear Chicken rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An Australian-made all-purpose poultry seasoning for roast chook, wings, marylands and schnitzel.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a savoury, family-friendly rub with no chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"Do I use it before or after cooking?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Before — season the bird (and under the skin) ahead of the cook so the crust forms and the flavour sets in.\"}}]}\u003c\/script\u003e","brand":"BLACKBEAR BBQ","offers":[{"title":"Default Title","offer_id":40541996515370,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blackbear-chicken-rub-front_e49dbb4b-3f15-4422-a658-7de714b36e62.png?v=1784043239"},{"product_id":"rum-and-que-bull-dust","title":"RUM AND QUE: Bull Dust All Purpose Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, salt, sugar, dehydrated garlic — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — steak, brisket, beef ribs — plus everyday pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-purpose shaker that leans beef\u003c\/h2\u003e\n\u003cp\u003eBull Dust is Rum and Que's do-everything rub — a garlicky, savoury workhorse that earns a permanent spot within arm's reach of the grill. It's an honest all-rounder that happens to make beef sing, built by a crew who cut their teeth on the competition circuit. One shaker, every cook.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic leads — big, roasted and savoury — over a lightly sweet, salted base with a warm hum of background spice. There's no chilli burn here, just a deep, moreish savouriness that makes beef taste more like beef. It finishes clean and craveable, never harsh.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole scotch fillet or rump generously a few hours ahead and let it sit uncovered in the fridge so the bark sets before it hits the grill.\u003c\/li\u003e\n\u003cli\u003eWork it hard into beef short ribs or a brisket and smoke low and slow for a dark, garlicky, savoury bark.\u003c\/li\u003e\n\u003cli\u003eShake it over chicken thighs or pork chops before a hot sear — it's a genuine all-rounder, not just a beef rub.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, pumpkin or cauliflower with a glug of oil for a properly moreish side.\u003c\/li\u003e\n\u003cli\u003eHit burger patties or snags on the flattop right before they go down for instant weeknight flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, medium-coarse rub in a warm red-brown, flecked with garlic and spice. It clings well to oiled meat and builds a genuine bark over a low cook, shaking cleanly from the 200g shaker with no clumping.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugar, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/564_thumbs-up-snags-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe one shaker I'd never sail without — Bull Dust makes everything taste like you meant it. Dust it on beef a few hours ahead, smoke low, then run the cook through \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e for a dark, glossy finish and a stripe of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard\u003c\/a\u003e to cut the richness. Salt the meat the night before and that bark sets up a treat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Bull Dust Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig bones, bigger bark, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3–4 bones); 3 tbsp Bull Dust; 1 tbsp olive oil; 1 cup beef stock in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, wipe the ribs with oil, coat them heavily in Bull Dust and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours, then spritz with stock every hour.\u003c\/li\u003e\n\u003cli\u003eKeep going until a probe slides in like butter, around 95°C internal (6–8 hours all up).\u003c\/li\u003e\n\u003cli\u003eWrap loosely and rest for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the salt and garlic dry onto the surface, so the bark sets dark instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017486890,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-bull-dust-all-purpose-rub-200g-front-v2.png?v=1788042276"},{"product_id":"rum-and-que-soft-coq","title":"RUM AND QUE: Soft Coq Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — a gentle, savoury kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, fish \u0026amp; seafood\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe white-meat whisperer\u003c\/h2\u003e\n\u003cp\u003eSoft Coq is Rum and Que's go-to for the gentler proteins — a garlicky, thyme-laced rub that flatters chicken, pork and seafood without ever bullying them. It's the shaker you reach for when you want flavour with finesse, from a Kiwi crew who earned their stripes on the competition circuit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRoasted garlic up front, a green lift of thyme through the middle, and a clean, savoury-sweet finish. It seasons rather than dominates, letting good chicken and fish taste like themselves — only better.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it under and over the skin of a whole chicken and roast until the skin crackles and the garlic turns golden.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings before a hot grill for a fast, herby midweek win.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a loin an hour ahead so the thyme and garlic settle in.\u003c\/li\u003e\n\u003cli\u003eSprinkle over firm white fish or prawns just before they hit the pan — it loves seafood.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips or roast wedges for a garlicky side nobody expects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, pale-gold rub flecked with green thyme and garlic. Fine enough to coat evenly, it clings to oiled skin and crisps beautifully rather than burning.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/584_shhh-whole-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDon't let the name fool you — there's nothing soft about what this does to a chook. Season the bird, grill it over coals, then set it off with a swipe of \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBig Paulie Alabama White\u003c\/a\u003e and a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon\u003c\/a\u003e for a fresh, fruity heat. Pat the skin dry before it goes on and you'll get proper crackle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Thyme Crackle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGentle on flavour, ruthless on the skin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.6kg); 2 tbsp Soft Coq; 1 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the chicken bone dry, then rub Soft Coq under and over the skin and pop the lemon in the cavity.\u003c\/li\u003e\n\u003cli\u003eRest it uncovered in the fridge for 2 hours to dry the skin further.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 60–75 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry skin plus high heat equals crackle; the thyme and garlic toast golden on top.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017585194,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-soft-coq-rub-200g-front-v2.png?v=1788042282"},{"product_id":"rum-and-que-blackout","title":"RUM AND QUE: Blackout Beef Rub – 220g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, colour — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — brisket, beef ribs, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBlack bark, big beef\u003c\/h2\u003e\n\u003cp\u003eBlackout is Rum and Que's beef rub for people who chase colour. It lays down a deep, dark, savoury bark that looks the business and tastes even better — the kind of crust that makes a brisket photo itself. Built on the competition circuit, aimed squarely at red meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and garlic-forward, with warm spice and a lightly sweet base that caramelises dark over a long cook. It's all depth and umami, no chilli burn — the flavour of a proper black bark.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, savoury, garlicky bark.\u003c\/li\u003e\n\u003cli\u003eWork it into beef short ribs and let them render down until the crust is dark and glossy.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks generously and sear hard for a near-black, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eRub over beef cheeks before a long braise for extra colour and depth.\u003c\/li\u003e\n\u003cli\u003eDust it on portobello mushrooms for a meaty, savoury vego hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse-ground rub that reads almost black in the jar. It builds colour fast over a low cook — give it time and low heat and it sets into a genuine bark rather than a burnt edge.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/642_wink-black-bark-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIf it's beef and it's not wearing Blackout, I'm suspicious. Take it dark on a brisket, rest it long, then serve with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e and a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes over the slices. Salt the meat a day ahead and the bark sets twice as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Blackout Reverse-Seared Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLights out on the crust, pink in the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip or rump cap; 2 tbsp Blackout; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, oil and coat the beef all over with Blackout and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reads 50°C internal, about 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1–2 minutes a side until it reaches 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thinly against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slow first, hot last gives you that near-black bark without a grey band underneath.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017683498,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-blackout-beef-rub-220g-front-v3.png?v=1788042276"},{"product_id":"rum-and-que-ram-rod","title":"RUM AND QUE: Ram Rod Game Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMade for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eRam Rod is Rum and Que's game rub — a savoury, herb-driven blend built to stand up to the stronger flavours of lamb, venison and wild meat. Where a sweet rub would clash, this one leans into the gaminess and rounds it out. Serious gear for the hunter's kitchen.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic and thyme lead over a savoury, lightly salted base, with warm spice to carry the richer proteins. Herbaceous and grounded rather than sweet — it complements game instead of masking it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart, herby and savoury.\u003c\/li\u003e\n\u003cli\u003eSeason venison backstrap and sear hard and fast, then rest — it loves the thyme.\u003c\/li\u003e\n\u003cli\u003eCoat lamb chops or cutlets before a quick, hot grill.\u003c\/li\u003e\n\u003cli\u003eWork it into a butterflied leg of lamb for the barbecue.\u003c\/li\u003e\n\u003cli\u003eUse it on a beef-and-lamb koftas mix for the skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked rub with visible thyme and garlic through a warm-toned base. It coats evenly and holds on the surface of leaner game cuts, building a herby crust as it cooks.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-hat-tip.png?v=1782795129\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGame meat scares off the timid — good, more for us. Rub a lamb shoulder, take it low and slow, then glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside. Rest game meat longer than you think — it pays you back.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Thyme-Basted Venison Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWild meat, tamed in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g venison backstrap; 2 tbsp Ram Rod; 1 tbsp olive oil; 1 tbsp butter; 2 sprigs fresh thyme.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the backstrap, season all over with Ram Rod and leave at room temp for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan or grill for 2–3 minutes a side until it reads 55°C.\u003c\/li\u003e\n\u003cli\u003eIn the last minute add the butter and thyme and spoon it over the meat.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lean game dries out fast, so a hard sear and a long rest keep it juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017781802,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-ram-rod-game-rub-200g-front-v2.png?v=1788042280"},{"product_id":"rum-and-que-intensify","title":"RUM AND QUE: Intensify All Purpose Rub – 200g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low — savoury, no real heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (flavour enhancer 621). Ingredients: salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour booster\u003c\/h2\u003e\n\u003cp\u003eIntensify does exactly what the name promises. It's Rum and Que's umami-loaded all-purpose booster — the shaker you reach for when a cook needs more savoury depth. Less a standalone show pony, more the secret weapon that makes everything else on the plate taste like more.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, mouth-filling savouriness — garlic, salt and a rounded umami hit that amplifies whatever it lands on. Barely any sweetness and no chilli; just pure savoury intensity.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust it over steak or burgers in the last moments for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eStir a pinch through mince, meatballs or a bolognese for deeper savoury flavour.\u003c\/li\u003e\n\u003cli\u003eSeason roast vegetables or hot chips for a moreish, savoury edge.\u003c\/li\u003e\n\u003cli\u003eUse it as a base layer under a sweeter rub to build savoury depth.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn for a salty, umami snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing savoury seasoning with visible garlic. Because it's built to boost, a little goes a long way — season, taste, then add more.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains a flavour enhancer (MSG, 621). May contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/691_thumbs-up-beef-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery galley has one bottle it swears by — this is mine for making a lazy cook taste deliberate. Lay it down as your savoury base, splash \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e over the top, and finish with a crack of \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper\u003c\/a\u003e. Season in layers as you cook, not all at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Umami Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin, crispy and suspiciously good.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince (20% fat), rolled into 4 balls; 2 tsp Intensify; 4 cheese slices; 4 burger buns, toasted.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat a flattop or heavy pan until very hot, about 230°C.\u003c\/li\u003e\n\u003cli\u003eDrop a ball on, smash it thin with a spatula and season the top with a pinch of Intensify.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until the edges are deeply browned, flip, add cheese and cook 1 more minute until cooked through (71°C).\u003c\/li\u003e\n\u003cli\u003eStack straight onto the toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the raw top means the umami cooks right into the crust after the flip.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017847338,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-intensify-all-purpose-rub-200g-front-v2.png?v=1788042278"},{"product_id":"rum-and-que-umami-garlic","title":"RUM AND QUE: Umami Port \u0026 Black Garlic Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich and savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, roast beef, mushrooms \u0026amp; cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#fbbf24;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA few drops changes everything\u003c\/h2\u003e\n\u003cp\u003eUmami Port \u0026amp; Black Garlic is Rum and Que's luxe finishing sauce — a dark, glossy hit of savoury depth built to go on at the very end. Port and mellow, molasses-sweet black garlic give it a richness that flatters a steak or a mushroom without a scrap of chilli. Gluten free and vegan-friendly, too.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, brooding umami — fruity port sweetness folded into the treacle-dark, almost-balsamic funk of black garlic. It's rich and rounded, savoury to the core, and adds instant restaurant polish to whatever it touches.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon a little over a rested steak just before serving for a glossy, savoury finish.\u003c\/li\u003e\n\u003cli\u003eDrizzle across grilled or roasted mushrooms to double down on the umami.\u003c\/li\u003e\n\u003cli\u003eSwirl through pan juices or a jus to deepen a roast-beef gravy.\u003c\/li\u003e\n\u003cli\u003eFinish roast vegetables or a cauliflower steak for a vegan flavour bomb.\u003c\/li\u003e\n\u003cli\u003eAdd a few drops to a cheese board alongside a hard, aged cheddar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, glossy, pourable finishing sauce — thinner than a BBQ sauce, made for drizzling rather than glazing. Use it sparingly at the end of cooking; a little delivers a lot of savoury depth.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegan-friendly (as stated by the brand). Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-eyes-roll-savour.png?v=1782795870\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the little bottle I keep hidden from the crew — too good to share. Rub a steak with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black\u003c\/a\u003e, grill it hard, rest it, then drizzle this over and scatter \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic\u003c\/a\u003e flakes on top. Add it after resting, never during — heat dulls the port.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Port and Black Garlic Field Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteakhouse depth, no steak required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 large field mushrooms; 2 tbsp olive oil; Salt and pepper; 2 tbsp Umami Port \u0026amp; Black Garlic Sauce; Chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the mushrooms with oil and season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eGrill or roast gill-side up at 200°C for 8–10 minutes until tender and juicy.\u003c\/li\u003e\n\u003cli\u003eSpoon the sauce into the caps just before serving and scatter with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding it off the heat keeps the port fruity and the black garlic mellow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003e\nIt's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003e\nRum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003e\nNo heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e\u003cbr\u003e\nIt's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's past its best-before (BB) date, so it's heavily discounted — but still perfectly safe and tasty. A best-before date is a guide to peak quality, not a safety cut-off, so it's a great chance to grab a top-shelf finishing sauce for a fraction of the price.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rum and Que state it's gluten free and vegan-friendly. As always, check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No heat at all — it's rich, savoury and rounded, built on port and mellow black garlic rather than chilli.\"}},\n    {\"@type\":\"Question\",\"name\":\"How do I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a finishing sauce, not a cooking or glazing sauce. Add it at the very end: drizzle a little over a rested steak, grilled mushrooms, roast veg or a cheese board. A few drops go a long way.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018142250,"sku":"RAQPBG","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-port-black-garlic-sauce-150ml-front-v3.png?v=1788042281"},{"product_id":"rum-and-que-umami-seasoning","title":"RUM AND QUE: Umami Garlic Butter Finishing Seasoning – 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury umami\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips, roast veg \u0026amp; garlic bread\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eButter, bottled as a shake\u003c\/h2\u003e\n\u003cp\u003eUmami Garlic Butter is Rum and Que's finishing seasoning that tastes like a knob of garlic butter melted over the top — without the butter. Sprinkle it on at the end and it turns a plain steak, a bowl of chips or roast veg into something you can't stop eating. Pure savoury depth in a pouch.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, buttery garlic leads, backed by mushroom and onion umami, toasty soy and a savoury yeast depth. It reads like roast-garlic butter and browned mushrooms — mouth-filling, moreish and completely savoury, with no heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower it over a rested steak so it melts into the surface like a garlic-butter baste.\u003c\/li\u003e\n\u003cli\u003eToss hot chips or wedges in it straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eDust roast potatoes or grilled mushrooms for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eSprinkle on garlic bread with a little melted butter before it goes under the grill.\u003c\/li\u003e\n\u003cli\u003eFinish grilled corn or popcorn for a savoury, buttery snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, savoury finishing seasoning with visible dried garlic and vegetable flecks. Built to go on at the end — sprinkle over hot, buttery or oily food so it clings and blooms.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated vegetables (garlic, mushroom, onion), flavours (milk), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], yeast extract, vegetable oil, vegetable protein extract (maize), herb extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/652_sprinkle-garlic-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe finish that makes people ask what your secret is. Rub a steak with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye\u003c\/a\u003e, grill and rest it, shower this over the top, and stack it on a bun with \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas Burger Sauce\u003c\/a\u003e. Add it after the meat rests so the flavours stay fresh, not cooked out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Butter Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy edges, buttery garlic, empty tray.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Umami Garlic Butter Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15–20 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSquash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eShower with the seasoning straight out of the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot oil on a crispy surface makes the seasoning cling and bloom.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018240554,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-garlic-butter-seasoning-100g-front.png?v=1783484759"},{"product_id":"rum-and-que-umami-truffle-butter-seasoning","title":"RUM AND QUE: Umami Truffle Butter Finishing Seasoning – 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat \u0026amp; soy. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chips \u0026amp; fries, eggs \u0026amp; popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTruffle without the second mortgage\u003c\/h2\u003e\n\u003cp\u003eUmami Truffle Butter is Rum and Que's finishing seasoning for when you want to make dinner feel expensive. Earthy truffle folded into a savoury garlic-and-butter umami base, sprinkled over the top at the end — it turns chips, steak or scrambled eggs into a restaurant plate for the price of a shake.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, earthy truffle over browned-butter garlic, mushroom and onion umami, with a toasty soy backbone. Luxe and aromatic rather than heavy, and completely savoury — a little smells and tastes like a lot.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss hot, crispy chips or fries in it the second they come out of the oil.\u003c\/li\u003e\n\u003cli\u003eShower over a rested steak or a fat mushroom for an instant truffle finish.\u003c\/li\u003e\n\u003cli\u003eFold a pinch through scrambled eggs or a mushroom risotto right at the end.\u003c\/li\u003e\n\u003cli\u003eDust over popcorn for a wildly good movie-night snack.\u003c\/li\u003e\n\u003cli\u003eSprinkle on mac and cheese or loaded fries just before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, aromatic finishing seasoning, a shade darker than the garlic butter, with a genuine truffle scent on opening. Made to go on at the very end so the truffle aroma stays lively.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, flavours (milk), dehydrated vegetables (garlic, mushroom, onion), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], tapioca starch, colour (150c), yeast extract, vegetable oil, anti caking agent (551), vegetable protein extract (maize), herb extract, natural truffle flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/700_shhh-butter-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFancy enough to feel like contraband, cheap enough to use often — my kind of loot. Season a steak with \u003ca href=\"\/en-nz\/products\/meat-mitch-steer-season-world-championship-beef-rub-297g\"\u003eMeat Mitch Steer Season\u003c\/a\u003e, grill and rest, then finish with this and a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes. Sprinkle at the table so the truffle hits your nose before your fork.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Truffle Shoestring Fries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFancy-restaurant chips at frozen-aisle prices.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g frozen shoestring fries; 1–2 tsp Umami Truffle Butter Seasoning; 2 tbsp finely grated parmesan.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the fries in an air fryer or oven at 200°C for about 15 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eTip them straight into a big bowl and toss with the seasoning and parmesan.\u003c\/li\u003e\n\u003cli\u003eServe immediately while the truffle aroma is at its loudest.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the chips the second they're done means it sticks to the hot surface.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542125424682,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-umami-truffle-butter-seasoning-100g-front.png?v=1783484765"},{"product_id":"four-monkeys-bbq-beef-rub","title":"FOUR MONKEYS BBQ: Beef Rub – 280g","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 — savoury and peppery with a sweet back kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g shaker\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; contains natural beef flavour (flavour enhancer 621) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef short ribs, ribeye and rump, burger patties\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\n\u003cp\u003eThe most anticipated release in the range, and the one that gets packed for comps. It is built on the traditional salt-pepper-garlic beef base every pitmaster starts from, then given the depth and sweet little kick that makes a Four Monkeys tray recognisable across a judging table.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCracked pepper and salt land first, clean and savoury. Cumin and garlic follow with a warm, almost smoky depth, and a restrained sweetness rounds the finish so the bark lacquers rather than just crusts. Rich, beefy, and never fussy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before, smoke at 110°C through the stall, wrap and rest until a slice drapes over your fingers.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs hard on all four sides and smoke until the bones wiggle clean — the pepper builds a black, glassy bark.\u003c\/li\u003e\n\u003cli\u003eSeason a thick ribeye an hour ahead, sear over ripping coals and rest — a straight steak seasoning that happens to be comp gear.\u003c\/li\u003e\n\u003cli\u003eWork a teaspoon per 500g through mince before you form patties for burgers with a proper savoury edge.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roasted bone marrow just before it goes under the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, dark blend with visible cracked pepper and flecks of chilli. The rice bran oil keeps it free-running and helps it grip a wet brisket without clumping.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, garlic, chilli powder, cumin, other mixed spices, natural beef flavour (621), rice bran oil\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains natural beef flavour (621). Allergens and traces — 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\/734_big-bite-beef-short-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the one worth clearing customs for. Season a brisket the night before, take it through the stall wrapped, and rest it longer than feels reasonable. Mop \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e on in the last twenty minutes, then finish the sliced ends with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno Salt\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: Comp-Grade Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin patties, thick reputation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince (20% fat); 1 tbsp Four Monkeys BBQ Beef Rub; 4 slices cheese; 4 burger buns, toasted.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRoll the mince into four loose balls.\u003c\/li\u003e\n\u003cli\u003eSmash them flat on a very hot flat plate or pan and season the tops with the rub.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until a dark crust forms, flip, add the cheese and cook 1 more minute, until cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eSlide onto the toasted buns and dress how you like.\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\u003eWhat cuts is it best on?\u003c\/strong\u003e\u003cbr\u003eBrisket, beef short ribs, ribeye and rump all suit it. The salt-and-pepper backbone means it works as a straight steak seasoning too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — the ingredient list includes natural beef flavour (621). It is declared on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a binder?\u003c\/strong\u003e\u003cbr\u003eNot strictly, but a thin film of oil or Worcestershire helps the coarser grind grip a wet brisket.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What cuts is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket, beef short ribs, ribeye and rump all suit it. The salt-and-pepper backbone means it works as a straight steak seasoning too.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the ingredient list includes natural beef flavour (621). It is declared on the label.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a binder?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not strictly, but a thin film of oil or Worcestershire helps the coarser grind grip a wet brisket.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544121978922,"sku":"FMR002","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-beef-rub-280g-front.png?v=1784892606"},{"product_id":"four-monkeys-bbq-lamb-rub","title":"FOUR MONKEYS BBQ: Lamb Rub – 270g","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 — savoury and herbal with a sweet edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\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; contains natural flavour enhancers (621) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, racks and cutlets, lamb ribs, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one Australian lamb has been waiting for\u003c\/h2\u003e\n\u003cp\u003eThe second release in the Four Monkeys range and the one that made the loudest noise. Lamb is a difficult protein to season — too much sugar and it fights the meat, too little and it goes flat. This blend of paprika, garlic, mustard and herbs sits exactly in the middle, which is why it keeps turning up on winning comp tables.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet paprika opens warm and red. Herbs and dehydrated vegetables carry the middle with a savoury, almost roasted depth, and salt lands clean on the finish so the lamb itself stays front and centre. Rich without ever being heavy-handed.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a boned lamb shoulder heavily and smoke at 120°C until it shreds into moist, glistening strands.\u003c\/li\u003e\n\u003cli\u003eRub a rack of lamb, sear the fat cap hard, then finish indirect and rest to a blushing pink centre.\u003c\/li\u003e\n\u003cli\u003eCoat lamb ribs and cook them low until the fat renders and the edges crisp — the paprika turns deep and glossy.\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin and potato in oil and a heavy dusting, then roast until the edges char.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a teaspoon through Greek yoghurt with lemon for an instant sauce to serve alongside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA deep red, medium grind with visible herb flecks and dried vegetable pieces. Free-running and it sticks well to a lightly oiled surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, paprika, other mixed spices, natural flavour enhancers (621), dehydrated vegetables, herbs, rice bran oil, no more than 2% anti caking agent (551)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains natural flavour enhancers (621). Allergens and traces — 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\/692_presenting-lamb-rack.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 lamb shoulder before in my life. Season it heavily, cook it until it shreds, and don't rush the rest. A late brush of \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e gives it a dark edge, and \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side does the sharp work lamb always wants.\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 Lamb Shoulder Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled lamb, rolled up and smuggled out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg boned lamb shoulder; 4 tbsp Four Monkeys BBQ Lamb Rub; 8 flatbreads; 1 cup Greek yoghurt mixed with grated cucumber; 1 red onion, thinly 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\u003eSeason the shoulder heavily all over.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 7–8 hours until it shreds easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes, then pull into chunky strands.\u003c\/li\u003e\n\u003cli\u003ePile into warm flatbreads with the yoghurt and red 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\u003eWhy is a lamb-specific rub worth it?\u003c\/strong\u003e\u003cbr\u003eLamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it work on anything else?\u003c\/strong\u003e\u003cbr\u003eIt is excellent on roast vegetables, particularly pumpkin, potato and eggplant.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Why is a lamb-specific rub worth it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.\"}}, {\"@type\": \"Question\", \"name\": \"Will it work on anything else?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is excellent on roast vegetables, particularly pumpkin, potato and eggplant.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122011690,"sku":"FMR003","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-lamb-rub-270g-front.png?v=1784892607"},{"product_id":"four-monkeys-bbq-chicken-rub","title":"FOUR MONKEYS BBQ: Chicken Rub – 260g","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 — savoury and herbal with a gentle back-end heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g shaker\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; contains anti-caking agent — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, thighs and whole birds, pork, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eChampionship chicken, no marinade required\u003c\/h2\u003e\n\u003cp\u003eA skilful blend of salt, garlic, herbs and chilli built to complement any cut of chicken — and versatile enough that the brand happily points it at pork and vegetables too. Salty sweetness up front, herb undertones through the middle, and a nice hit of heat right at the back.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and sugar open bright and savoury. Garlic, black pepper and dried herbs build a rounded, almost roast-dinner middle, then chilli arrives late and warm on the finish. Balanced enough to season a whole bird without dominating it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken wings and leave them uncovered in the fridge overnight, then cook hot until the skin crackles.\u003c\/li\u003e\n\u003cli\u003eRub a whole butterflied chook inside and out and cook it indirect at 160°C until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eCoat thighs generously and grill skin-side down over direct heat until the fat renders and the skin goes glassy.\u003c\/li\u003e\n\u003cli\u003eToss cauliflower florets in oil and a heavy dusting, then roast until the edges catch.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through hot chips straight out of the fryer while they are still steaming.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale golden-brown medium grind with visible black pepper, herb flecks and dried vegetable pieces. Free-flowing and easy to season evenly by hand.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, garlic, black pepper, chilli, dehydrated vegetables, spices, natural chicken flavour, no more than 2% anti-caking agent\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Allergens and traces — 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\/585_savouring-chicken-thigh.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;\"\u003eSeason the bird the night before and leave it uncovered in the fridge — dry skin is the whole trick, and no amount of heat fixes a wet one. Brush \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e on in the last ten minutes so it sets rather than burns, and keep \u003ca href=\"\/en-nz\/products\/atomic-chicken-chicken-salt-seasoning\"\u003eAtomic Chicken Chicken Salt Seasoning\u003c\/a\u003e within reach for the chips.\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: Butterflied Kettle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDry skin, big crackle, no fuss.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg); 3 tbsp Four Monkeys BBQ Chicken Rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCut out the backbone and press the chicken flat.\u003c\/li\u003e\n\u003cli\u003eRub it inside and out and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eOil lightly and cook indirect at 160°C for about 75 minutes until the thigh reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e An uncovered night in the fridge dries the skin so it crackles instead of going rubbery.\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 only for chicken?\u003c\/strong\u003e\u003cbr\u003eNo. The brand notes it works equally well on pork and vegetables — the herb and garlic base is versatile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the back-end heat?\u003c\/strong\u003e\u003cbr\u003eGentle. There is chilli in the blend but it sits behind the salt and herbs rather than leading.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest way to get crisp skin?\u003c\/strong\u003e\u003cbr\u003eSeason the bird uncovered in the fridge overnight, then cook at a higher heat — around 160–180°C — so the skin renders and tightens.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it only for chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The brand notes it works equally well on pork and vegetables — the herb and garlic base is versatile.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is the back-end heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gentle. There is chilli in the blend but it sits behind the salt and herbs rather than leading.\"}}, {\"@type\": \"Question\", \"name\": \"Best way to get crisp skin?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Season the bird uncovered in the fridge overnight, then cook at a higher heat — around 160–180\u0026deg;C — so the skin renders and tightens.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122044458,"sku":"FMR004","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-chicken-rub-260g-front.png?v=1784892607"},{"product_id":"four-monkeys-bbq-home-base-rub","title":"FOUR MONKEYS BBQ: Home Base Rub – 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, buttery and all backbone\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\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; contains flavour enhancer (612) and butter powder (milk) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, pork, roast and grilled vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe base layer everything else is built on\u003c\/h2\u003e\n\u003cp\u003eA classic all-purpose flavour base with the added depth and punch the Four Monkeys range is known for. Salt, pepper, garlic and butter — the four things a good cook reaches for anyway — pre-balanced to competition grade. It seasons anything on its own and sits happily underneath a protein-specific rub.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean salt and cracked pepper land first. Garlic builds through the middle, then butter powder rounds the whole thing off with a rich, savoury finish that clings to a seared crust. No sweetness, no heat, no distraction.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a thick steak an hour ahead, sear over ripping coals and rest — the butter powder builds a genuinely better crust.\u003c\/li\u003e\n\u003cli\u003eUse it as the first coat under a beef or pork rub to add a savoury floor before the sweet layer goes on.\u003c\/li\u003e\n\u003cli\u003eDust it over halved potatoes cut-side down in a hot pan until they go deep golden.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and grill hard for a fast midweek cook with nothing else in the pantry.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it into scrambled eggs and finish with a knob of real butter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, coarse blend with visible cracked pepper and dried vegetable pieces. It flows freely and seasons evenly from a height — the way it should be applied.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, dehydrated vegetables, spices, flavour enhancer (612) sugar, butter powder\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (butter powder). No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains flavour enhancer (612). Allergens and traces — 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\/602_thumbs-up-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: if you only smuggle one jar home, make it the one that goes on everything. Season from a height so the coverage is even, and give a thick steak a full hour before it sees the coals. Late-brush \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e if you're saucing, and finish the rested slices with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e. Low, slow, and strictly off the books.\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: Home Base Scotch and Pan Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteak night, sorted before the coals are ready.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 2 tsp Four Monkeys Home Base Rub; 300g field mushrooms, sliced; 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\u003eSeason the steaks an hour before cooking and leave them on the bench.\u003c\/li\u003e\n\u003cli\u003eSear over ripping-hot coals for 3–4 minutes a side until they reach 54°C for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eMeanwhile cook the mushrooms in the butter with a pinch of the rub for 5 minutes until golden.\u003c\/li\u003e\n\u003cli\u003eSpoon the mushrooms over the sliced steak.\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\u003eWhat does the butter powder do?\u003c\/strong\u003e\u003cbr\u003eIt rounds the salt and pepper out and gives roast and seared surfaces a richer, more savoury finish than a plain SPG blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this an all-purpose seasoning?\u003c\/strong\u003e\u003cbr\u003eYes. It is built as a flavour base for any protein or vegetable, and it layers happily under a protein-specific rub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eThe ingredient list declares flavour enhancer (612). It is printed on the label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does the butter powder do?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It rounds the salt and pepper out and gives roast and seared surfaces a richer, more savoury finish than a plain SPG blend.\"}}, {\"@type\": \"Question\", \"name\": \"Is this an all-purpose seasoning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It is built as a flavour base for any protein or vegetable, and it layers happily under a protein-specific rub.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The ingredient list declares flavour enhancer (612). It is printed on the label.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122077226,"sku":"FMR005","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-home-base-rub-300g-front.png?v=1784892608"},{"product_id":"boars-night-out-white-lightning-double-garlic-rub","title":"BOARS NIGHT OUT: White Lightning Double Garlic Butter – 346g","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 buttery (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 12.2 oz (approx. 346g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO · contains milk \u0026amp; MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, seafood, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWhite Lightning Double Garlic Butter: the Boars Night Out garlic butter rub\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eBoars Night Out White Lightning Double Garlic Butter\u003c\/strong\u003e is a no-heat garlic butter seasoning from Boars Night Out, the Memphis-area competition barbecue team, made for steak, chicken, seafood and potatoes. It takes the original White Lightning base and loads it with extra garlic and a rich, buttery savouriness.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig roasted garlic up front, smooth buttery richness through the middle, and a savoury herb-and-spice finish that keeps you coming back. No heat — just deep, indulgent flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteak — before the sear and again as it rests\u003c\/li\u003e\n\u003cli\u003eRoast chicken and wings for a garlic-butter crust\u003c\/li\u003e\n\u003cli\u003ePrawns, scallops and white fish\u003c\/li\u003e\n\u003cli\u003ePotatoes in every form: roasted, mashed, chipped — plus popcorn and garlic bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, savoury blend that melts into whatever it lands on — garlicky, buttery and dangerously easy to over-apply. We consider that a feature.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, dehydrated garlic, monosodium glutamate, spices, garlic powder, natural flavour (contains milk), yeast extract, and no more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free, Non-GMO (as stated by the brand). Contains milk and MSG — 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\/784_sniff-garlic-steak-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;\"\u003eEyes closed, savouring, possibly humming. Double garlic butter on a steak is the kind of indulgence a man in my line of work shouldn't admit to in writing. This is the special occasion piece — park a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e beside the steak and say nothing. The whole \u003ca href=\"\/en-nz\/collections\/boars-night-out\"\u003eBoars Night Out stash\u003c\/a\u003e is worth a look — quietly, of course. For steak night, keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side for anyone who wants it saucy.\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: Double Garlic Butter Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe indulgence you don't write down.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 1 tbsp Double Garlic rub; 1 tbsp oil; 30g 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 steaks and let them sit 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side, basting with butter in the last minute.\u003c\/li\u003e\n\u003cli\u003eRest 5 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\u003ch3\u003eIs White Lightning Double Garlic Butter spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. For heat, try Spicy White Lightning at Hub Heat 5\/11.\u003c\/p\u003e\n\u003ch3\u003eDoes Double Garlic Butter contain dairy?\u003c\/h3\u003e\n\u003cp\u003eYes. The natural flavour contains milk, and the ingredients include MSG. Boars Night Out labels it gluten free and non-GMO. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eHow is Double Garlic Butter different from the original White Lightning?\u003c\/h3\u003e\n\u003cp\u003eIt's the original White Lightning idea with extra dehydrated garlic and a buttery flavour added, so it's richer and more garlicky. Double Garlic Butter comes in a 346g shaker and the original in a 411g shaker.\u003c\/p\u003e\n\u003ch3\u003eWhat is Double Garlic Butter best on?\u003c\/h3\u003e\n\u003cp\u003eSteak before the sear and again as it rests, roast chicken and wings, prawns, scallops and white fish, and potatoes of every kind, plus popcorn and garlic bread.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Boars Night Out Double Garlic Butter in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Boars Night Out White Lightning Double Garlic Butter in the 346g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is White Lightning Double Garlic Butter spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It has no chilli heat and sits at Cool As · 0\/11 on the Rub Hub Heat gauge. For heat, try Spicy White Lightning at Hub Heat 5\/11.\"}}, {\"@type\": \"Question\", \"name\": \"Does Double Garlic Butter contain dairy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The natural flavour contains milk, and the ingredients include MSG. Boars Night Out labels it gluten free and non-GMO. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How is Double Garlic Butter different from the original White Lightning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the original White Lightning idea with extra dehydrated garlic and a buttery flavour added, so it's richer and more garlicky. Double Garlic Butter comes in a 346g shaker and the original in a 411g shaker.\"}}, {\"@type\": \"Question\", \"name\": \"What is Double Garlic Butter best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak before the sear and again as it rests, roast chicken and wings, prawns, scallops and white fish, and potatoes of every kind, plus popcorn and garlic bread.\"}}, {\"@type\": \"Question\", \"name\": \"Can I buy Boars Night Out Double Garlic Butter in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Boars Night Out White Lightning Double Garlic Butter in the 346g shaker for $28 and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}]}\n\u003c\/script\u003e","brand":"BOARS NIGHT OUT","offers":[{"title":"Default Title","offer_id":40544122109994,"sku":"OW86508","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boars-night-out-white-lightning-double-garlic-butter-346g-front.png?v=1788899087"},{"product_id":"fancy-hanks-chicken-salt-seasoning","title":"FANCY HANKS: Chicken Salt Seasoning – 90g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, salty, all umami (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g shaker\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. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, roast chicken, potatoes, popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eRegular salt or chicken salt?\u003c\/h2\u003e\n\u003cp\u003eThere is only one right answer and every Australian knows it. Fancy Hank's version is the restaurant recipe — the one that goes on their fries — and it settles the argument about whether the good stuff at the chipper can be bought in a shaker. It can. Doesn't matter whether you call it a potato cake, a scallop or a fritter.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and yeast extract lead together, which is the whole secret — that deep, savoury, moreish hit that plain salt can't touch. Spice and vegetable powder build a mellow, faintly sweet body behind it, and rice flour keeps everything loose and free-running. It finishes savoury and lingering, and it's the reason the chip bowl empties faster.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHit hot chips the second they leave the oil, while the surface is still wet enough to grab it.\u003c\/li\u003e\n\u003cli\u003eRub it under the skin of a whole chicken before roasting, not just over the top.\u003c\/li\u003e\n\u003cli\u003eToss halved roast potatoes through it in the tray for the last ten minutes.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn and accept that the night is now about popcorn.\u003c\/li\u003e\n\u003cli\u003eSeason charred broccoli with it — the umami turns a side dish into the thing people talk about.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003ePale sandy yellow, fine and free-running. It shakes evenly rather than clumping, so you get coverage instead of hot spots.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spice, Rice Flour, Vegetable Powder, Yeast Extract, Canola Oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and 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\/520_shhh-chicken-salt-chips.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the recipe off the restaurant fries, which means somebody in that kitchen finally stopped guarding it. Crumb the thighs in \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Coating\u003c\/a\u003e, fry them, and shake this on the instant they hit the rack — wet surface or it slides straight off. A spoon of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e on the side finishes the job.\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: Chicken Salt Butter Popcorn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMovie night just got a criminal record.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup popcorn kernels; 2 tbsp oil; 30g butter, melted; 2 tsp Chicken Salt Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat the oil in a large lidded pot with three kernels; when they pop, add the rest and cover.\u003c\/li\u003e\n\u003cli\u003eShake the pot over medium heat until the popping slows to a few seconds apart, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTip into a big bowl, drizzle with butter and shake the chicken salt over while it's hot, tossing as you go.\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\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\u003eIs there chicken in chicken salt?\u003c\/strong\u003e\u003cbr\u003eNo. It's a savoury seasoning salt — the brand lists this one as vegan. The name describes what it goes on, not what's in it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the same as the restaurant's?\u003c\/strong\u003e\u003cbr\u003eYes. It's the recipe Fancy Hank's use on their fries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on chips?\u003c\/strong\u003e\u003cbr\u003eImmediately out of the oil, while they're still glossy. Wait and it won't stick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else is it good on?\u003c\/strong\u003e\u003cbr\u003eRoast chicken, potatoes, popcorn and charred greens.\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 Chicken Salt Seasoning?\",\"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\":\"Is there chicken in chicken salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is a savoury seasoning salt - the brand lists this one as vegan. The name describes what it goes on, not what is in it.\"}},{\"@type\":\"Question\",\"name\":\"Is it the same as the restaurant's chicken salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. It is the recipe Fancy Hank's use on their fries.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on chips?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Immediately out of the oil, while they are still glossy. Wait and it will not stick.\"}},{\"@type\":\"Question\",\"name\":\"What else is chicken salt good on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roast chicken, potatoes, popcorn and charred greens.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259261482,"sku":"706908","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-chicken-salt-seasoning-90g-front_d4dd8900-3fb6-4117-94b9-52ce628989c7.png?v=1792926890"},{"product_id":"uncle-mungos-chipotle-chicken-salt-250g","title":"UNCLE MUNGOS: Chipotle Chicken Salt - 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 Mild, smoky chipotle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\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 chicken \u0026amp; celery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chips, chicken, curries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMammoth flavour in a shaker\u003c\/h2\u003e\u003cp\u003eSweet, salty and full of umami, Uncle Mungo's Chipotle Chicken Salt has a mammoth flavour profile that turns everyday food into something special.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSmoky chipotle chilli meets that moreish chicken salt savouriness from dried chicken extract and yeast — sweet, salty and deeply umami, with gentle warmth rather than real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShowered over hot chips\u003c\/li\u003e\n\u003cli\u003eRubbed onto chicken\u003c\/li\u003e\n\u003cli\u003eStirred through curries\u003c\/li\u003e\n\u003cli\u003eSprinkled over popcorn\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, smoky seasoning salt with a sweet chipotle aroma.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt (42%), dehydrated vegetables (garlic, onion, celery, carrot, parsley leaves), paprika, sugar, MSG (621), chipotle chilli, maltodextrin, maize starch, yeast extract, spices, flavour (chicken), extra virgin olive oil, dried chicken meat extract, anti caking agent (E170), colour (caramel).\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 chicken (dried chicken meat extract and chicken flavour) — not vegetarian or vegan. Contains celery. 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\/723_sprinkle-salt-hot-chips.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;\"\u003eSmoky, sweet and moreish — this is the shaker that goes missing from my own pantry every other week. Bury a bowl of hot chips in it, rub it onto chook before the grill, and stir a spoonful through a curry for instant depth. Want the same trick with real fire? A dusting of \u003ca href=\"\/en-nz\/products\/heavenly-hell-cluckin-hell-hot-chicken-rub-150g\"\u003eHeavenly Hell Cluckin Hell Hot Chicken Rub\u003c\/a\u003e takes the heat straight to the smoker and a shake of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e keeps the chip bowl 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: Chipotle Salt Roast Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe roast spud that steals the show from the roast.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into chunks; 3 tbsp olive oil; 2 tsp Chipotle Chicken 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\u003eParboil the potatoes for 8 minutes, drain and shake in the pot to rough up the edges.\u003c\/li\u003e\n\u003cli\u003eToss with oil and roast at 220°C for 40 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eShower with Chipotle Chicken Salt the moment they come out.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salting straight out of the oven means it sticks to the oil and stays crunchy.\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 Chicken Salt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 2\/11 — mild, smoky chipotle (as rated on the label). Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Chipotle Chicken Salt on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chips, chicken, curries. Try it: showered over hot chips; rubbed onto chicken; stirred through curries; sprinkled over popcorn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Chipotle Chicken Salt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSalt (42%), dehydrated vegetables (garlic, onion, celery, carrot, parsley leaves), paprika, sugar, MSG (621), chipotle chilli, maltodextrin, maize starch, yeast extract, spices, flavour (chicken), extra virgin olive oil, dried chicken meat extract, anti caking agent (E170), colour (caramel).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Chipotle Chicken Salt 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 chicken (dried chicken meat extract and chicken flavour) — not vegetarian or vegan. Contains celery. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Chipotle Chicken Salt made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 250g shaker. 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 Chicken Salt?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 2\/11 — mild, smoky chipotle (as rated on the label). Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Chipotle Chicken Salt on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chips, chicken, curries. Try it: showered over hot chips; rubbed onto chicken; stirred through curries; sprinkled over popcorn.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Chipotle Chicken Salt?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Salt (42%), dehydrated vegetables (garlic, onion, celery, carrot, parsley leaves), paprika, sugar, MSG (621), chipotle chilli, maltodextrin, maize starch, yeast extract, spices, flavour (chicken), extra virgin olive oil, dried chicken meat extract, anti caking agent (E170), colour (caramel).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Chipotle Chicken Salt 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 chicken (dried chicken meat extract and chicken flavour) — not vegetarian or vegan. Contains celery. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Chipotle Chicken Salt made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 250g shaker. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40719144288298,"sku":"UMCCS","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-chipotle-chicken-salt-250g-front.png?v=1791301958"},{"product_id":"smokes-seasoning-brisket-black-bbq-rub-270g","title":"SMOKES SEASONING: Brisket Black BBQ Rub – 270g","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 — all savoury depth, no real chilli (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, burgers, wild game, all red meat\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBeef's best mate, coffee and all\u003c\/h2\u003e\u003cp\u003eBrisket Black was built for one job: making beef taste more like beef. This coffee-infused blend drives deep, dark bark on the big cooks and turns a humble packer into the talk of the street. Don't let the name box it in — it's just as happy on a steak as it is on a 14-hour brisket.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, roasty and savoury to the core. Coconut sugar and coffee build a near-black bark, black pepper and garlic give it grip, and umami-heavy Worcestershire, mushroom and fermented soy round it into something properly meaty. Barely any heat — this is about depth, not fireworks.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket heavy and smoke low-and-slow for bark you can hear\u003c\/li\u003e\n\u003cli\u003eSeason steaks before a screaming-hot sear\u003c\/li\u003e\n\u003cli\u003eWork it through burger mince or press onto patties\u003c\/li\u003e\n\u003cli\u003eRub over beef ribs, short ribs and wild game before the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, dark, bark-building grind — cracked pepper, coffee grounds and coconut sugar you can actually see. Smells like a cold brew met a spice rack. Heat is a gentle Hub Heat 2\/11, so the whole table's welcome.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, coconut sugar, spices (including garlic, black pepper and onion), Worcestershire powder, coffee, hydrolysed vegetable protein, rice bran oil, fermented soy sauce powder, mushroom powder, flavour enhancer (621), caramel colour (150d), anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — 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\/604_hand-on-heart-whole-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\u003cp style=\"margin:0;\"\u003eIf beef had a bodyguard, it'd be this jar. Coffee and coconut sugar build a bark so dark the neighbours will think you burnt it — right up until they taste it. Rub the packer, smoke it black, then serve with a slather of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot: Gold Rush BBQ Mustard\u003c\/a\u003e for tang and a pour of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e for the sweet-smoky finish. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\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-Bark Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino ribs with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs, about 2kg; 3 tbsp Brisket Black; 2 tbsp yellow mustard; 250ml water in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the top fat, smear with mustard and coat heavily with Brisket Black.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C, spritzing every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003eCook 7–8 hours until a probe slides in like butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Coffee and coconut sugar darken slowly, so the bark looks black long before it's burnt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there coffee in a BBQ rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarely at all, Hub Heat 2\/11. This is savoury depth rather than chilli heat, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for brisket?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best bark?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is there coffee in a BBQ rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Barely at all, Hub Heat 2\/11. This is savoury depth rather than chilli heat, so it suits the whole table.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for brisket?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\"}},{\"@type\":\"Question\",\"name\":\"How do I get the best bark?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default Title","offer_id":40752853090346,"sku":"SMOSBB","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-brisket-black-beef-bbq-rub-270g-front_718ad622-fa24-4e02-90bb-c32ad897565a.png?v=1783459298"},{"product_id":"smokes-seasoning-pork-poultry-bbq-rub-250g","title":"SMOKES SEASONING: Pork Poultry BBQ Rub – 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 Warm — a mild kick on the back end (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, whole chook, wings, turkey, firm white fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe pork and poultry specialist\u003c\/h2\u003e\u003cp\u003eTurmeric and anise are the secret handshake here. Built to flatter pork and poultry, this savoury blend lays down gorgeous golden colour and finishes with just enough kick to keep things interesting. Great on fish, too — consider it your new secret weapon for anything with skin on it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and warm, led by earthy turmeric and a soft liquorice note from anise. Brown sugar and molasses round the edges, garlic and onion fill it out, and a mild Hub Heat 4\/11 kick lands on the back end. Colour, savour and a gentle nudge of heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason a whole chook inside and out, then roast or rotisserie\u003c\/li\u003e\n\u003cli\u003eRub pork chops, belly or shoulder before the grill or smoker\u003c\/li\u003e\n\u003cli\u003eDust over chicken wings and thighs for golden, savoury skin\u003c\/li\u003e\n\u003cli\u003eSprinkle on firm white fish or salmon before a hot pan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA fine-to-medium golden blend — turmeric does the colouring, and it clings beautifully to oiled skin. Smells savoury and warm with a whisper of anise. Heat is a friendly Hub Heat 4\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugars (sugar, brown sugar, maltodextrin, molasses, corn syrup), sea salt, monosodium glutamate, citric acid, dehydrated onion, soybean, canola oil, vinegar, silicon dioxide, garlic powder, caramel, tamarind extract, natural flavour, ethoxyquin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — 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\/605_wink-pork-chops-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;\"\u003eGolden skin, savoury bird, a little kick on the finish — this is the jar I'd smuggle straight to the Sunday roast. Season the chook, then glaze it late with \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e and serve \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot: Gold Rush BBQ Mustard\u003c\/a\u003e on the side for the pork. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Rotisserie-Style Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShop rotisserie, but make it yours.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp Pork Poultry rub; 2 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the chicken dry, rub with oil and season generously inside and out. Stuff the lemon in the cavity.\u003c\/li\u003e\n\u003cli\u003eRoast or cook indirect at 180°C for about 1 hour 15 minutes, until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Turmeric in the rub turns the skin a deep gold as it roasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat gives it the golden colour?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurmeric. It is what makes roast chicken skin come out that deep golden colour, and it clings beautifully to oiled skin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA mild Hub Heat 4\/11 — a gentle kick that lands on the back end rather than up front.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on fish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, it is very good on firm white fish and salmon before a hot pan. The anise note works well with seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the anise flavour like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA soft liquorice warmth sitting under the savoury base. It is subtle — it rounds the blend out rather than dominating it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, monosodium glutamate is listed. It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What gives it the golden colour?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Turmeric. It is what makes roast chicken skin come out that deep golden colour, and it clings beautifully to oiled skin.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A mild Hub Heat 4\/11 — a gentle kick that lands on the back end rather than up front.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on fish?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is very good on firm white fish and salmon before a hot pan. The anise note works well with seafood.\"}},{\"@type\":\"Question\",\"name\":\"What is the anise flavour like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A soft liquorice warmth sitting under the savoury base. It is subtle — it rounds the blend out rather than dominating it.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, monosodium glutamate is listed. It also contains soy and may carry traces of gluten (wheat) and peanut.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"250g","offer_id":42668160221226,"sku":"SMOSPPP","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-pork-poultry-bbq-rub-250g-front_3e2db448-518b-4ba0-9f57-318f018a9a14.png?v=1783459299"},{"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":"the-four-saucemen-the-white-rub-all-purpose-bbq-rub-300g","title":"FOUR SAUCEMEN: The White Rub All Purpose BBQ Rub - 300g","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 — no chilli, just a whisper of pepper\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free; contains milk — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chook, pork, veg and steak — and as a base layer under any other rub\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that quietly runs the show\u003c\/h2\u003e\u003cp\u003eNot every hero needs a cape. The White Rub is the garlic-and-pepper all-rounder the Four Saucemen reach for first — a savoury base layer that makes everything on the plate taste like you put in the effort, whether it flies solo or sits under a bolder rub.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClean, savoury and garlic-forward. Salt and a whisper of pepper up front, mellow roasted garlic through the middle, and a faint sweetness to round it off. No chilli, no smoke — just honest, everyday seasoning that plays with anything.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a butterflied chicken and roast until the skin cracks.\u003c\/li\u003e\n\u003cli\u003eLay it down as a base layer, then hit big cuts with the Beef or Black Rub over the top.\u003c\/li\u003e\n\u003cli\u003eToss roast veg and spuds before they hit the tray for a savoury, golden finish.\u003c\/li\u003e\n\u003cli\u003eSeason a grilled steak right at the end for a clean garlic lift.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, fine-to-medium savoury blend that sprinkles evenly and clings without clumping — easy to layer, hard to overdo.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Pepper, Dehydrated Garlic, Flavour Enhancer (621), Vegetable Oil, Flavour (Milk).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand); contains milk. Allergens and traces — 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\/820_sprinkle-white-rub.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;\"\u003eThe house all-rounder — dust it on before anything else and the whole plate tastes like you tried harder than you did. Build the cook out with a late mop of \u003ca href=\"\/en-nz\/products\/elk-creek-country-wing-sauce\"\u003eElk Creek Country Wing Sauce\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the side for the cold cuts. The rest of the Kiwi stash is worth a look at \u003ca href=\"\/en-nz\/collections\/four-saucemen\"\u003eFour Saucemen\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: Garlic-Pepper Butterflied Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe plain bird, quietly given a promotion.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg), butterflied; 2 tbsp The White Rub; 1 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the bird dry, rub it with the oil, then season both sides with The White Rub and rest it in the fridge uncovered for an hour.\u003c\/li\u003e\n\u003cli\u003eRoast skin-side up at 200°C for 45–55 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eSqueeze the roasted lemon over the top and rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Drying the skin in the fridge first is what gets that glass-crack finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":41886677991466,"sku":"T4STWR","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-white-rub-front.png?v=1783438425"},{"product_id":"low-n-slow-basics-steak-shooter-spicy-rub-250g","title":"LOW N SLOW BASICS: Steak Shooter \"Spicy\" Rub – 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 Mild warmth — a gentle chilli kick, not a burn (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\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 No gluten ingredient in the blend; may contain traces — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket, burgers, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe steakhouse hit, now with a kick\u003c\/h2\u003e\u003cp\u003eSteak Shooter Spicy takes Aaron Palmer's flagship beef rub and gives it a gentle chilli lift. Same salt-forward, colour-building backbone, now with a warm chilli tickle (Hub Heat 3\/11) that flatters good beef without setting it alight. Backyard or competition, it is the beef rub for cooks who want a little more.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and roasted-vegetable depth lead, the spice blend builds through the middle, and a gentle chilli warmth arrives on the finish. The heat is a lift, not a wall — plenty of beefy flavour with a friendly kick behind it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason a scotch or porterhouse heavy, sear hard, and rest before slicing.\u003c\/li\u003e\n\u003cli\u003eCoat a brisket the night before and smoke low and slow for a spiced, peppery bark.\u003c\/li\u003e\n\u003cli\u003eWork it into beef mince for burgers or koftas with a warm edge.\u003c\/li\u003e\n\u003cli\u003eDust beef ribs or short ribs before they hit the smoke.\u003c\/li\u003e\n\u003cli\u003eTry a pinch on grilled corn or wedges for a spicy side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, savoury blend flecked with spice — it pours cleanly and grips a slicked cut, laying down colour and a gentle heat in one pass.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Steak Shooter Spicy?\u003c\/strong\u003e It sits at a gentle Hub Heat 3\/11 — a warm chilli kick that lifts the beef without overwhelming it. Spice-shy eaters will still be comfortable.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e It is a beef rub with a kick — steaks, brisket, burgers and beef ribs. Slick the meat with a little oil first so it grips, then season generously.\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\/762_chefs-kiss-spicy-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: same steakhouse punch as the original, now with a chilli wink. Season a scotch heavy, sear it hard and rest it before you slice. Mop late with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ\u003c\/a\u003e, then park a pot of \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e alongside 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: Spicy Steak Sandwich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLunch with a little kick in its step.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillet steaks; 1 tbsp Steak Shooter Spicy Rub; 4 thick slices sourdough; Rocket, tomato and caramelised onion to build.\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 heavily and sear in a very hot pan for 3 minutes a side for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003eToast the sourdough and stack with rocket, tomato, onion and steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Resting before slicing keeps the juices in the meat instead of soaking the bread.\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 Steak Shooter Spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It sits at a gentle Hub Heat 3\/11 — a warm chilli kick that lifts the beef without overwhelming it. Spice-shy eaters will still be comfortable.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is a beef rub with a kick — steaks, brisket, burgers and beef ribs. Slick the meat with a little oil first so it grips, then season generously.\"}}, {\"@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":42472279539754,"sku":"LNSBSSSP","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-steak-shooter-spicy-beef-rub-250g-front_dc037157-9e7f-4236-90fa-078142c2c01b.png?v=1783379107"},{"product_id":"butchers-axe-basecamp-all-purpose-seasoning-190g","title":"BUTCHERS AXE: Basecamp All-Purpose Seasoning – 190g","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 — balanced, savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (butter powder) and flavour enhancers 621 \u0026amp; 635 (listed ingredients); no gluten-free claim — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Any protein or veg — beef, chicken, pork, sausages, potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEvery good adventure starts at Basecamp\u003c\/h2\u003e\u003cp\u003eBasecamp is the Butchers Axe all-purpose rub — bold, balanced and packed with savoury flavour, built to season anything you throw at it. It's the one that lives next to the stove as much as the smoker: sprinkle, cook, done. When you're not sure which jar to reach for, this is the answer.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRounded and savoury from front to back — salt-and-spice forward with a gentle balancing sweetness. There's no single loud note; it's built to lift the meat or veg underneath rather than take over, which is exactly what makes an all-purpose blend earn its keep.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak, chops or chicken before grilling for an easy savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss potatoes, pumpkin or mixed veg in oil and Basecamp before roasting.\u003c\/li\u003e\n\u003cli\u003eShake through mince, rissoles or sausages for everyday flavour.\u003c\/li\u003e\n\u003cli\u003eSprinkle over eggs, avo toast or a tray bake when you want a quick lift.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury all-purpose blend with a medium grind, easy to shake evenly over anything. It bonds to oiled surfaces and seasons right through the cook.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label, as listed by AU stockist Smoked BBQ Co):\u003c\/strong\u003e Sea salt, sugar, flavour enhancer 621, flavour enhancer 635, rice bran oil, spices, butter powder, anticaking agent, yeast extract, vegetable extract.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e Milk (butter powder — listed ingredient).\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made by the brand — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Basecamp is a balanced, savoury all-purpose seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat can I use it on?\u003c\/strong\u003e Just about anything — beef, chicken, pork, sausages, eggs and roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made by the brand. It contains milk (butter powder) — always check the physical label if you have allergies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/200_proud-hero-cleaver-feast.png?v=1783006829\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;\"\u003eNo manifest, no problem — this jar goes wherever the fridge door opens. Dry-brine your protein with it the night before for a deeper crust, then build the plate with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e and a smear of \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements Mango \u0026amp; Chilli Chutney\u003c\/a\u003e on the side. — Cap'n Darryl \"Second Coat\"\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: Basecamp Crispy Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmash first, ask questions later.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Basecamp All-Purpose Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15 minutes until tender, then drain and steam dry.\u003c\/li\u003e\n\u003cli\u003eSpread on an oiled tray and squash each one flat with the base of a glass.\u003c\/li\u003e\n\u003cli\u003eDrizzle with oil, shake Basecamp over and roast at 220°C for 30 minutes until the edges crunch.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing creates loads of ragged edges for the oil and seasoning to crisp up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Basecamp is a balanced, savoury all-purpose seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What can I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Just about anything — beef, chicken, pork, sausages, eggs and roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":43479538794538,"sku":"9356610000413","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-basecamp-front-t.png?v=1783309901"},{"product_id":"four-saucemen-the-burger-salt-300g","title":"FOUR SAUCEMEN: The Burger Salt - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Smashed patties, grilled steak, snags and hot chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe secret behind the smash\u003c\/h2\u003e\u003cp\u003eAsk a burger nerd what makes a smash patty sing and the honest ones say seasoning. The Burger Salt is that answer in a shaker — a savoury garlic-and-onion salt built to hit a screaming-hot patty and turn beef, char and crust into one thing.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt-forward and deeply savoury, with roasted garlic and onion, a touch of brown sugar for browning, and an umami backbone that makes cheap mince taste like the good stuff. No heat — just pure burger flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason smashed patties the second they hit the screaming-hot plate — no earlier.\u003c\/li\u003e\n\u003cli\u003eDust hot chips and wedges straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eRub a grilled steak or a tray of snags for an easy savoury lift.\u003c\/li\u003e\n\u003cli\u003eSprinkle through the whole burger build — patty, bun and all.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, free-flowing salt blend flecked with garlic and onion and a hint of caramel colour — sprinkles evenly and dissolves fast on hot food.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Vegetables (Garlic, Onion), Sugar, Spice, Brown Sugar, Flavour Enhancer (621), Caramel Colour (150c), Flavours (Milk), Vegetable Oil, Anti-Caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk. Allergens and traces — 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\/831_grin-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 great smash starts right here — hit the patty the second it slaps the screaming plate, not a moment before. Squeeze on \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungos Habanero Ketchup\u003c\/a\u003e, mop the bun with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, and you've built a burger worth queuing for.\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: Double Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo thin patties beat one fat one. Every time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince, rolled into 8 balls; 2 tsp The Burger Salt; 4 slices cheese; 4 soft burger buns, toasted.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGet a flat plate or cast-iron pan screaming hot.\u003c\/li\u003e\n\u003cli\u003eDrop two balls, smash them flat with a heavy spatula, then season straight away with The Burger Salt.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until crusted, flip, add cheese, and cook another minute until cooked through (71°C).\u003c\/li\u003e\n\u003cli\u003eStack two patties per bun and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning after the smash means the salt hits the crust, not the inside of the mince.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":43501032177706,"sku":"T4SBGS","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-burger-salt-front.png?v=1783438429"},{"product_id":"meat-church-blanco-steak-and-everything-else-seasoning","title":"MEAT CHURCH: Blanco – Steak \u0026 Everything Seasoning (340g)","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 Savoury, no real heat (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No Gluten. No Dairy. Contains MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, chicken, veg, eggs — just about anything\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBlanco: the steak seasoning that doesn't play favourites\u003c\/h2\u003e\n\u003cp\u003eMeat Church Blanco is a steak and everything seasoning of salt, garlic and onion with a buttery note, from Matt Pittman's Meat Church in Waxahachie, Texas, made for steaks, chicken, veg and eggs. It never asks what's on the menu — it just makes it better. It's the shaker to reach for when a cook needs seasoning, not a flavour statement.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is clean salt with dehydrated garlic and onion. The middle turns rounded and buttery, courtesy of the butter flavour blend doing quiet work. It finishes savoury and clean — no sweetness, next to no heat — so it seasons without shouting over whatever's underneath.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a ribeye or scotch fillet heavy 20–30 minutes before it hits a screaming-hot pan or grill and let the crust do the work.\u003c\/li\u003e\n\u003cli\u003eToss chat potatoes or a tray of mixed veg in oil and Blanco before roasting for a savoury, buttery crust with zero extra effort.\u003c\/li\u003e\n\u003cli\u003eCrack it over scrambled or fried eggs at breakfast — it's a genuinely different way to start the day.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs skin-side down before pan-searing for crisp, savoury skin.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a Bloody Mary glass with it instead of celery salt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, fine-to-medium seasoning that dissolves into a savoury, buttery crust rather than sitting on top as visible flecks. Little to no heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Dehydrated Garlic, Dehydrated Onion, Monosodium Glutamate, Butter Flavour (Maltodextrin, Salt, Organic Sunflower Oil, Enzyme-Modified Sunflower Oil, Rice Starch, Natural Flavours, Tocopherol to preserve freshness).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten. No dairy. Contains monosodium glutamate. 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\/136_cheeky-salt-sprinkle-steak.png?v=1783006579\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;\"\u003eBlanco earns its \"everything\" name — I've hit steak, eggs and a tray of spuds with the same shaker before lunch. Keep \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e close for a dark, bitter-sweet mop on the steak, and \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e on the side for a sharp finish that cuts the butter. No smuggling required — this one sells itself.\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: Butter-Crust Steak and Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast of people who own a smoker.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 sirloin steaks; 3 tsp Blanco; 4 eggs; 1 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 steaks with 2 tsp Blanco 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eSear in a screaming-hot pan or grill for 3–4 minutes a side to 54°C for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eFry the eggs in the butter and finish with the last pinch of Blanco.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The same savoury, buttery seasoning ties the steak and eggs together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Blanco taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury and buttery with a garlic-onion backbone and almost no heat — think steak seasoning gone universal, built to work on protein, veg and eggs alike.\u003c\/p\u003e\n\u003ch3\u003eDoes Blanco contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is on the ingredient list, alongside butter flavour for that rich, rounded taste. It's gluten free and dairy free. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the shaker?\u003c\/h3\u003e\n\u003cp\u003e340g (12oz), Meat Church's standard shaker size, made in Waxahachie, Texas.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best on?\u003c\/h3\u003e\n\u003cp\u003eSteaks first, but truly anything — chicken, vegetables, eggs, even a Bloody Mary rim. Dial it up for crust or go light for a clean seasoning.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Blanco gluten free?\u003c\/h3\u003e\n\u003cp\u003eIt's labelled no gluten and no dairy. It does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eIs Blanco spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. Blanco is Hub Heat 1\/11 — savoury salt, garlic and onion with no real heat.\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\": \"What does Blanco taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Savoury and buttery with a garlic-onion backbone and almost no heat - think steak seasoning gone universal, built to work on protein, veg and eggs alike.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Blanco contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is on the ingredient list, alongside butter flavour for that rich, rounded taste. It is gluten free and dairy free. Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"340g (12oz), Meat Church's standard shaker size, made in Waxahachie, Texas.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steaks first, but truly anything - chicken, vegetables, eggs, even a Bloody Mary rim. Dial it up for crust or go light for a clean seasoning.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Blanco gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's labelled no gluten and no dairy. It does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Blanco spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Blanco is Hub Heat 1\/11 — savoury salt, garlic and onion with no real heat.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12 oz Shaker","offer_id":43909770379306,"sku":"MEAT_CHURCH_BLANCO_STEAK_AND_EVERYTHING_","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-blanco-steak-everything-seasoning-12oz-front_240e2705-268f-4733-a912-264fc8e5c2ee.png?v=1786049932"},{"product_id":"meat-church-holy-cow-bbq-rub","title":"MEAT CHURCH: Holy Cow – Texas-Style Beef BBQ Rub (340g)","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 Peppery, savoury (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, tri-tip, steaks, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoly Cow: the Meat Church brisket rub built for bark\u003c\/h2\u003e\n\u003cp\u003eMeat Church Holy Cow is a coarse, peppery Texas-style beef rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for brisket, tri-tip, steaks and burgers. It's built to do one job better than anything else in the cabinet: let great beef taste like great beef, turning a coarse layer of pepper and salt into the kind of bark people photograph before they eat it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCoarse black pepper leads hard, backed by a clean, savoury salt that seasons rather than shouts. Garlic sits underneath for depth, and the spice extractives round the finish out without adding sweetness. Classic Texas simplicity — nothing here fights the smoke.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before, fat side and all, and let it sit uncovered in the fridge so the crust sets before it ever sees smoke.\u003c\/li\u003e\n\u003cli\u003eGo heavier than feels natural on tri-tip — the reverse sear needs a proper crust to hold up to the crackle.\u003c\/li\u003e\n\u003cli\u003ePress it into burger patties just before they hit the grill for a peppery, steakhouse-style crust on a backyard budget.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a Bloody Mary with it instead of celery salt — the pepper and garlic do more work than you'd think.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eCoarse and dark, with visible cracked pepper throughout. It sits proud on the surface of the meat rather than dissolving in, which is exactly what builds that deep, savoury bark.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spice, dehydrated garlic, spice extractives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No added MSG. 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\/915_hand-on-heart-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;\"\u003eWord from the docks: this is the rub the whole comp circuit runs when brisket is the only thing on the line. Mop it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e, then cut through the richness with \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the side. Pepper first, questions never. — The Rub Smuggler\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: Holy Cow Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePepper first, slicing knife second.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg tri-tip or rump cap; 2 tbsp Holy Cow.\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 heavily and leave uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the centre reads 50°C, about 1 hour.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1–2 minutes a side, rest 10 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A heavy coat of pepper and salt gives the reverse sear a proper crust to work with.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Holy Cow taste like?\u003c\/h3\u003e\n\u003cp\u003eCoarse black pepper and clean savoury salt lead, with garlic depth underneath. It's built Texas-simple, so great beef still tastes like beef — just with a proper bark.\u003c\/p\u003e\n\u003ch3\u003eWhat's Holy Cow best used on?\u003c\/h3\u003e\n\u003cp\u003eBrisket first and foremost, plus tri-tip, steaks and burgers. Anywhere you want a bold, peppery bark without sweetness competing with the meat.\u003c\/p\u003e\n\u003ch3\u003eDoes Holy Cow contain MSG?\u003c\/h3\u003e\n\u003cp\u003eNo — it's labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eHow much rub should I use on a brisket?\u003c\/h3\u003e\n\u003cp\u003eGo heavier than you think — a proper Texas crust needs real coverage on both sides, right down into the fat cap. It's coarse enough that you're unlikely to oversalt it.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Holy Cow spicy?\u003c\/h3\u003e\n\u003cp\u003eNot in the chilli sense. Holy Cow sits at Hub Heat 3\/11 — the warmth comes from coarse pepper, not chilli.\u003c\/p\u003e\n\u003ch3\u003eHoly Cow or The Holy Gospel for brisket?\u003c\/h3\u003e\n\u003cp\u003eBoth work. Holy Cow is the straight beef rub — salt, spice and garlic, with no sugar on the ingredients list — for a classic peppery Texas bark. The Holy Gospel blends Holy Cow with The Gospel, which adds sugar and paprika for a rounder, slightly sweeter bark. Holy Cow is Hub Heat 3\/11; The Holy Gospel is 2\/11.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Meat Church Holy Cow in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Meat Church Holy Cow in the 340g shaker and ships Australia-wide for a flat $10 per order.\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\": \"What does Holy Cow taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Coarse black pepper and clean savoury salt lead, with garlic depth underneath. It is built Texas-simple, so great beef still tastes like beef - just with a proper bark.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's Holy Cow best used on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket first and foremost, plus tri-tip, steaks and burgers. Anywhere you want a bold, peppery bark without sweetness competing with the meat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Holy Cow contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much rub should I use on a brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Go heavier than you think - a proper Texas crust needs real coverage on both sides, right down into the fat cap. It is coarse enough that you are unlikely to oversalt it.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Holy Cow spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not in the chilli sense. Holy Cow sits at Hub Heat 3\/11 — the warmth comes from coarse pepper, not chilli.\"}},\n    {\"@type\": \"Question\", \"name\": \"Holy Cow or The Holy Gospel for brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Both work. Holy Cow is the straight beef rub — salt, spice and garlic, with no sugar on the ingredients list — for a classic peppery Texas bark. The Holy Gospel blends Holy Cow with The Gospel, which adds sugar and paprika for a rounder, slightly sweeter bark. Holy Cow is Hub Heat 3\/11; The Holy Gospel is 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I buy Meat Church Holy Cow in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Meat Church Holy Cow in the 340g shaker and ships Australia-wide for a flat $10 per order.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12 oz Shaker","offer_id":43909772148778,"sku":"MEAT_CHURCH_HOLY_COW_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-holy-cow-beef-bbq-rub-12oz-front_9ad256bf-6aa7-4c35-ade1-28574dcf0155.png?v=1786049690"},{"product_id":"meat-church-the-gospel-all-purpose-bbq-rub","title":"MEAT CHURCH: The Gospel – All-Purpose BBQ Rub (354g)","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\u003eCurrently on back order — order now and we'll ship as soon as stock lands.\u003c\/strong\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 Savoury, gentle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, pork, seafood, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Gospel: the all-purpose BBQ rub that never leaves the bench\u003c\/h2\u003e\n\u003cp\u003eMeat Church The Gospel is an all-purpose BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for beef, chicken, pork, seafood and veg. It's the shaker that won't fight whatever's going on the grill that night, and it's become the one bottle most Meat Church fans refuse to run out of.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBalanced and savoury-sweet, with paprika warmth up front, garlic depth through the middle and a rounded, moreish finish that never tips into sugary. Built to season, not to dominate — which is exactly why it works on almost anything.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse it as the base layer under a second, more specific rub when you want extra depth on a big cut like brisket or pork shoulder.\u003c\/li\u003e\n\u003cli\u003eSeason a whole chook inside and out before it goes on the rotisserie or into the smoker for an easy, all-purpose crust.\u003c\/li\u003e\n\u003cli\u003eDust it over grilled prawns or a whole fish just before they come off the heat — light enough not to overpower seafood.\u003c\/li\u003e\n\u003cli\u003eRogue move: season roast potatoes or a tray of veg with it — the garlic and paprika turn a side dish into the thing people ask about.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, medium-grind rub with an even, terracotta colour. It shakes evenly and builds a balanced, gently coloured bark rather than a hard crust.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, spices including paprika, dextrose, dehydrated garlic, celery, silicon dioxide, spice extractives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No added MSG. 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\/830_proud-pork-butt.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 I could only keep one jar on the bench, it's this — savoury enough for steak, gentle enough for prawns, and it never once causes an argument. Finish a plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e for shine, or add a drop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-smoked-truffle-200ml\"\u003eUncle Mungo's Smoked Truffle Hot Sauce\u003c\/a\u003e if the table wants more heat. No manifest, no problem.\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: Gospel Grilled Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes, start to bragging.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 1 tbsp olive oil; 1½ tbsp The Gospel; 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\u003eThread the prawns onto skewers and brush with oil.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side until just opaque.\u003c\/li\u003e\n\u003cli\u003eDust with The Gospel in the last 30 seconds and squeeze over the lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning prawns at the end keeps the flavour bright without overpowering them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat makes The Gospel an \"all-purpose\" rub?\u003c\/h3\u003e\n\u003cp\u003eIt's balanced savoury-sweet with paprika and garlic, built specifically not to fight any one protein. That's why it works equally well on beef, chicken, pork, seafood and vegetables.\u003c\/p\u003e\n\u003ch3\u003eIs The Gospel spicy?\u003c\/h3\u003e\n\u003cp\u003eNo — it's a gentle Hub Heat 2\/11, all warmth and no real heat. It's built for flavour and colour rather than a chilli kick.\u003c\/p\u003e\n\u003ch3\u003eCan I use The Gospel on seafood?\u003c\/h3\u003e\n\u003cp\u003eYes. It's light enough not to overpower prawns or a whole fish — dust it on just before the food comes off the heat.\u003c\/p\u003e\n\u003ch3\u003eDoes The Gospel contain MSG?\u003c\/h3\u003e\n\u003cp\u003eNo — it's labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between The Gospel and The Holy Gospel?\u003c\/h3\u003e\n\u003cp\u003eThe Gospel is the all-purpose rub: balanced savoury-sweet paprika and garlic for beef, chicken, pork, seafood and veg. The Holy Gospel blends The Gospel with the peppery Holy Cow beef rub, so it leans towards brisket, tri-tip, steak and burgers. Both are 354g shakers at Hub Heat 2\/11, labelled gluten free with no MSG.\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\": \"What makes The Gospel an 'all-purpose' rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is balanced savoury-sweet with paprika and garlic, built specifically not to fight any one protein. That is why it works equally well on beef, chicken, pork, seafood and vegetables.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is The Gospel spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is a gentle Hub Heat 2\/11, all warmth and no real heat. It is built for flavour and colour rather than a chilli kick.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I use The Gospel on seafood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It is light enough not to overpower prawns or a whole fish - dust it on just before the food comes off the heat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does The Gospel contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it is labelled No MSG and gluten free. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between The Gospel and The Holy Gospel?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Gospel is the all-purpose rub: balanced savoury-sweet paprika and garlic for beef, chicken, pork, seafood and veg. The Holy Gospel blends The Gospel with the peppery Holy Cow beef rub, so it leans towards brisket, tri-tip, steak and burgers. Both are 354g shakers at Hub Heat 2\/11, labelled gluten free with no MSG.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"12.5 oz Shaker","offer_id":43909772705834,"sku":"MEAT_CHURCH_THE_GOSPEL_ALL_PURPOSE_BBQ_R","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-the-gospel-all-purpose-bbq-rub-12.5oz-front_1bd376da-8d31-4de1-bb50-384296182fd3.png?v=1786049737"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_savoury_umami.png?v=1794072796","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/savoury.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}