Charcoal, Not Charred

Brisket rubbed in activated charcoal and cracked pepper, smoked low and slow into a bark so dark it looks burnt – and tastes like competition gold.

Brisket rubbed in activated charcoal and pepper for a bark so dark it looks burnt.

A taste of New Orleans in a shaker

Paprika-forward and savoury with garlic depth and a warm, smoky Cajun heat on the finish — sear it hard on prawns and chicken or stir into gumbo for real bayou flavour.

Paprika-forward with a warm, smoky Cajun heat — sear on prawns and chicken for real bayou flavour.

The Range's Best Seller

No heat, all flavour — nails chicken, pork and roast veg every time.

No heat, all flavour — nails chicken, pork and roast veg every time.

Award-winning cherry chipotle glaze

Multi-award-winning competition glaze blending cherry, orange liqueur and a gentle chipotle warmth into one sticky, ribbon-winning coat for ribs, pork and chicken.

Award-winning cherry chipotle glaze for ribs, pork and chicken.

All four blends. One serious line-up.

Bushranger, Gold Rush, Lawless and Stockman Crust: a shaker for every cook.

All four Outlaw rubs: a shaker for every cook.

Sweet Heat for Chicken Lovers

A chilli-forward rub over a sweet BBQ base, no added MSG and gluten free, built to fire up wings, thighs, turkey and pork ribs.

Chilli-forward heat over a sweet base — perfect on wings, thighs and ribs.

The Jar That Started ACIDE

Zucchini in apple cider vinegar with onion, mustard seed and turmeric — sweet, sharp and full of crunch, the jar that put ACIDE on the map.

Sweet, sharp zucchini in cider vinegar and turmeric — the original ACIDE jar.

Sunday charcoal shop, at home

Deep, smoky and herby with that unmistakable chargrilled charcoal-chicken-shop flavour — rub it generously under the skin of a whole bird for a proper roast without leaving the backyard.

Deep, smoky, herby charcoal-chicken-shop flavour — rub under the skin for a proper roast at home.

All 3 rubs, 10% off

The complete BBQ Lab range in one hit — Black Gold, Island Smoke and True Blend — hand-blended in Australia and bundled to save 10% on the set.

All 3 rubs, one bundle, 10% off.

Grill-built, never bland

A richer, grill-built ketchup with real savoury depth and a tangy edge — the upgrade that makes plain tomato sauce taste like it's not even trying.

Richer, grill-built ketchup with real savoury depth and tang.

W Sauce with a proper kick

A 100-year-old family W Sauce recipe turned up with a blast of chilli heat — tangy, savoury and sweet. Built for steak marinades, Caesars and Bloody Marys.

Family-recipe W Sauce with a proper chilli kick — made for steak marinades.

Citrus zing, applewood smoke

A light, tangy BBQ rub with a zing of citrus and mellow applewood smoke — brilliant on chicken and ribs, and honestly good on everything.

Tangy citrus and mellow applewood smoke — brilliant on chicken and ribs, good on everything.

Sweet-smoky BBQ with a built-in kick

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

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

Sweet, crunchy, umami — mild heat

Bling is the super-premium chilli oil crunch that starts on your noodles and somehow ends up on your eggs, pizza and leftovers — sweet, crunchy and deeply umami, never too spicy.

Sweet, crunchy umami chilli oil for eggs, ramen & dumplings.

White Lightning, turned up rich

Big roasted garlic and buttery richness with zero heat — rub it into steak before the sear, toss through roast chook, or shake over hot chips for indulgent, dangerously moreish flavour.

Big roasted garlic, buttery richness, zero heat — brilliant on steak, chook and hot chips.

The burger's secret weapon

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

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

World Champion flavour, weeknight simple

Garlic and onion up front, a beefy depth through the middle and a gentle pepper finish — the everyday shaker from Oklahoma's David Bouska that goes on burgers, steaks, chicken and veg alike.

Garlic, onion and beefy depth with a gentle pepper finish — the everyday grill shaker.

Competition-black bark, zero heat

Built for the judges' table, Big Bark gets its jet-black colour from activated charcoal and lays down a savoury, umami crust on brisket, beef ribs and steak.

Competition-black bark rub for brisket, beef ribs & steak.

The secret weapon is the fat

100% grass-fed rendered beef fat with a clean, mild flavour that builds a deep, golden crust on steaks, roast spuds and everything in between.

Pure grass-fed beef fat for a deep, golden crust on steak and spuds.

Carolina heat for chook and pig

Savoury salt, black pepper and a genuine chilli warmth built by a Fayetteville pitmaster — the spicy love song your wings and pork belly have been waiting for.

Savoury salt, pepper and real chilli warmth for wings and pork belly.

Garlic, Lemon, A Touch Of Heat

Built with Chef Tom Jackson as the ultimate poultry seasoning — dehydrated garlic and lemon with a slight kick that also disappears vegetables and pork chops.

Garlic and lemon with a touch of heat — the everyday shaker built for chicken.

Korean Chilli Salt, Real Crunch

A coarse finishing salt with real crunch: sea salt and bright gochugaru chilli, toasted black and white sesame, shallot, garlic and dried lemon. Tastes like a seasoned crumb, not a dust, at 4/10 heat. Vegan and gluten free. Shower it over hot chips, fried eggs and fried chicken.

Sea salt, gochugaru, toasted sesame and dried lemon with crunch. Shower it over hot chips and eggs.

Chunky, savoury, no heat

Eggplant and roasted pepper relish in oil. Spoon it over charred lamb kofta.

Chunky eggplant relish for kofta, burgers and boards.

Salt, pepper, garlic. No argument.

Three ingredients, matched granule size — Diamond Crystal salt and 16-mesh pepper season evenly for the crust that built Central Texas barbecue.

Three ingredients, matched granule size. The crust that built Texas BBQ.

MAKE YOUR TASTEBUDS DANCE, SPRINKLE A LITTLE MAGIC

A gentle sweetness from brown and raw sugar meets smoky ancho and chipotle, with thyme and oregano lifting it herby and bright. Cumin and paprika round it out — spice you notice but never heat that shouts. Chicken wings elevated Winki-Pop style!

Brown sugar, smoky ancho and chipotle with thyme and oregano — wings, Winki-Pop style.

Garlic Bread Meets Wing Night

Savoury, cheesy garlic flavour with no chilli heat — chicken wings, drumsticks, garlic bread, roast potatoes, popcorn.

Savoury cheesy garlic seasoning — for wings, garlic bread and popcorn.

Smoked tomato & chipotle, mild heat

A righteous blend of smoked tomato and barbeque sauce with a mild chipotle kick — raise a fist, raise hell, goes with literally anything.

Smoked tomato and BBQ sauce with a mild chipotle kick. Raise hell.

Deep-Fried Shallot & Garlic Crispy Chilli Oil

Dulcie's 1983 recipe, hand-fried in small batches in the Adelaide Hills - crunchy shallot, toasted garlic and medium heat that goes on everything from fried eggs to noodles.

Dulcie's 1983 recipe - crunchy shallot, toasted garlic, medium heat on everything.

Sweet and spicy, Tex-Mex ready

The perfect mix of sweet and spicy, this jalapeño relish is built for burgers, hot dogs, nachos and tacos — or stirred through mayo for the ultimate sandwich spread.

Sweet-spicy jalapeño relish for burgers, hot dogs & tacos.

The whole range in one hit

From no spice to hot, but not too hot. Four jars of Auntie Celina's chimichurri.

All four jars, from no spice to hot.

Tangy, Sticky, Built For Wings

A tangy, glossy wing sauce from an Oklahoma competition-BBQ crew, made to cling to a crispy wing and keep you reaching for the next one.

Tangy Oklahoma wing sauce — clings to crispy wings and keeps you coming back.

Greek-Approved, Built For Lamb

A competition favourite with a Greek soul — bursting with lemon and a hint of chilli, rub it on generously before you roast, grill or barbecue any cut of lamb.

Lemon and chilli lamb rub — a competition favourite for every cut, from chops to shoulder.

Bold flavour, dramatic finish

Large pyramid flakes made with 5% activated charcoal — a robust, striking finishing salt that doubles as a bold cooking salt too.

Pyramid flakes with 5% activated charcoal — robust, striking, works as cooking or finishing salt.

Sweet heat, bronze medal proven

Bronze medal sweet peach meets jalapeno bite. Made for pork snags and chicken.

Sweet peach, jalapeno bite. Made for pork snags.

The spicier Italian jar

Capers, porcini and olive oil bring proper Italian depth under the crunch, with chilli building late — made in Melbourne for pasta, pizza, burrata and lamb.

The spicier, Italian-style chilli oil.

Pomegranate Habanero Rib Glaze

Sweet fruit up front, habanero heat building behind — built for ribs and wings.

Sweet fruit up front, habanero heat building behind — built for ribs and wings.

Any 3 jars, save over 10%

Pick any three Goan Cuisine chutneys: Mango, Tamarind or Mango Lime. $40 for three.

Any 3 jars for $40 — Mango, Tamarind, Mango Lime.

Smoky Mexican flavour, one shake

Hand-blended in Mexico on 65% real chipotle chilli, this smoky, gently warming mix turns mince, chicken or veg into proper taco-night flavour in one shake.

65% real chipotle — smoky, not fiery.

Cut From Real Jack Daniel's Oak

Charred white oak, aged with genuine Tennessee whiskey — soak and scatter over the coals for a real barrel-smoke finish.

Charred white oak aged with Tennessee whiskey — for a real barrel-smoke finish.

Brown sugar, paprika & natural smoke

An award-winning East Texas blend of brown sugar, paprika and natural smoke that locks in juices and builds a rich, savoury bark on brisket and any cut of red meat.

Award-winning East Texas brisket rub. Brown sugar, paprika, natural smoke.

Three Ways To Taste Jamaica

Jerk chicken, sticky ribs and rice and peas — all three sauces, one Jamaican feast. Save 11%.

Jerk chicken, sticky ribs, rice and peas. Save 11%.

Sweet Mustard Tang, Arizona Gold

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

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

Looftlighter Classic · 650°C

Superheated air lights lump, heat beads and logs in about a minute. No lighter fluid.

Lights charcoal in about 60 seconds. No lighter fluid.

Aaron Palmer's Beef-First Blend

A salt-forward, savoury South Australian rub built for deep colour on beef — no chilli heat, just steaks, brisket, burgers and beef ribs done right.

Savoury, salt-forward and beef-first — no heat, built for steaks, brisket and ribs.