{"title":"Tangy","description":"\u003cp\u003eTangy is built on acid — vinegar, citrus, mustard or tomato doing the cutting — designed to slice through rich, fatty meat rather than add sweetness or heat to the plate. It's the classic pairing for pulled pork, fried chicken, burger sauces and buffalo wings, plus the Carolina-style mustard sauces and lime-forward glazes that need real brightness once the fat starts to build up in your mouth.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe's Mustard BBQ Sauce\u003c\/a\u003e for a Melbourne-made Carolina Gold-style tang, \u003ca href=\"\/en-nz\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Barbecue's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e for the US-imported original take on the same style, or \u003ca href=\"\/en-nz\/products\/taipan-bbq-loco-lime-sunday-glaze-tangy-lime-bbq-glaze-250ml\"\u003eTaipan BBQ's Loco Lime Sunday Glaze\u003c\/a\u003e, a gluten free and vegan citrus-forward glaze for chicken and seafood.\u003c\/p\u003e\n\u003cp\u003eThis is the one flavour profile where the acid genuinely varies in kind, not just intensity — mustard-based tang reads completely differently to a vinegar or lime base, so it's worth matching the base to the dish rather than treating tangy as one single flavour.\u003c\/p\u003e\n\u003cp\u003eAcid is the reset button on a rich plate — a proper tangy sauce cuts through fat instead of adding more. Bright, sharp, built to cut.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/spicy\"\u003espicy\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/savoury\"\u003esavoury\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"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":"uncle-mungos-mango-reaper","title":"UNCLE MUNGOS: Mango Carolina Reaper - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot (Hub Heat 10\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no animal products listed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chicken, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe original, and still the favourite\u003c\/h2\u003e\u003cp\u003eUncle Mungo's first ever recipe, and his most popular. The Mango Carolina Reaper is a versatile all-rounder — the sweet, fruity Reaper sauce that started it all.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eMango (37%) and apple juice bring the sweetness, apple cider vinegar adds a tangy lift, and Carolina Reaper delivers the punch only a Reaper can. Rated Hub Heat 10\/11 — a perfect pick for the chilli enthusiast.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOver wings and grilled chicken\u003c\/li\u003e\n\u003cli\u003eStirred through marinades and glazes\u003c\/li\u003e\n\u003cli\u003eSplashed on tacos and fish\u003c\/li\u003e\n\u003cli\u003eDrizzled over a tropical slaw\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA vibrant, fruity sauce with a sweet mango aroma, a tangy cider-vinegar lift and a fierce Reaper burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ooh-surprised.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe one that started the whole operation — sweet mango out front, Reaper kicking the door in behind. Toss it through a tray of wings dusted with a little \u003ca href=\"\/en-nz\/products\/pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning\"\u003ePitmastery Buffalo Flava Dust\u003c\/a\u003e, glaze grilled chicken rubbed with \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, and splash it over fish tacos beside a fruity hit of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Tamarind Gold\u003c\/a\u003e. Mungo's original, and still the loot I move most.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mango Reaper Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet up front, a door-kick behind.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g firm white fish fillets; 8 small tortillas; 2 cups shredded cabbage; 1 lime; 1 tbsp Mango Carolina Reaper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the fish, then grill over high heat for 3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eToss the cabbage with the lime juice and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas, pile in cabbage and flaked fish.\u003c\/li\u003e\n\u003cli\u003eFinish each taco with a few drops of Mango Carolina Reaper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Mango Carolina Reaper?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 10\/11 — very hot. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Mango Carolina Reaper on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, chicken, tacos. Try it: over wings and grilled chicken; stirred through marinades and glazes; splashed on tacos and fish; drizzled over a tropical slaw.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Mango Carolina Reaper?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Mango Carolina Reaper gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Mango Carolina Reaper made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Mango Carolina Reaper?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 10\/11 — very hot. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Mango Carolina Reaper on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, chicken, tacos. Try it: over wings and grilled chicken; stirred through marinades and glazes; splashed on tacos and fish; drizzled over a tropical slaw.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Mango Carolina Reaper?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mango (37%), apple cider vinegar, apple juice, tomato, capsicum, Carolina Reaper chilli, garlic, onion, coriander, salt, food acid (330).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Mango Carolina Reaper gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. No animal products are listed, so it suits a vegan diet based on the listed ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Mango Carolina Reaper made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":40522730864682,"sku":"UMMRH","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-mango-carolina-reaper-hot-sauce-200ml-front.png?v=1791301957"},{"product_id":"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":"blues-hog-honey-mustard-sauce","title":"BLUES HOG: Honey Mustard Sauce – 595g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard is a thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey. An exotic blend of spices rounds it out — built to flatter smoked and grilled meats without ever taking over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and golden in an easy squeeze bottle — glazes, spreads and dips straight from the nozzle.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (distilled vinegar, mustard seed, salt, turmeric \u0026amp; spices), white sugar, water, apple cider, honey, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavouring), salt, spices including paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/790_dip-honey-mustard.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet, sharp and dangerously moreish — Darryl keeps a bottle for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Mustard Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, any month you can get away with it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cooked half leg ham (about 3kg); ¾ cup Blues Hog Honey Mustard; 2 tbsp brown sugar; 20 whole cloves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel off the rind, leaving the fat, and score it in a diamond pattern. Stud each diamond with a clove.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for 30 minutes to warm through.\u003c\/li\u003e\n\u003cli\u003eMix the Honey Mustard with the brown sugar and brush it on every 15 minutes for the next 45 minutes until the fat goes golden and sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Building the glaze in thin coats gives you a lacquer instead of a puddle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eHam and pork especially, plus chicken, sausages and as a sandwich spread or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet honey and zesty mustard with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ham and pork especially, plus chicken, sausages and as a sandwich spread or dip.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400970794,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-honey-mustard-sauce-595g-front.png?v=1787466294"},{"product_id":"kosmos-q-opx1-bbq-sauce","title":"KOSMOS Q: OP-X 1 BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, tangy, all-purpose\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, pork, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe declassified all-rounder\u003c\/h2\u003e\u003cp\u003eThe most patriotic sauce in the Kosmos line-up — a “newly declassified” blend of spices and tangy liquid that lands as a sweet, balanced, do-anything BBQ sauce. The one you reach for when you’re not sure which one to reach for. Now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tangy from the first taste, with a tomato-rich backbone and a lightly spiced, molasses-deep finish. Balanced rather than loud — the classic American BBQ profile done properly.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop over brisket burnt ends and toss till glossy.\u003c\/li\u003e\n\u003cli\u003eBrush pulled pork or a rack of ribs in the last stretch.\u003c\/li\u003e\n\u003cli\u003eSpoon straight into a smashed burger, top bun tilted, onto the patty and cheese.\u003c\/li\u003e\n\u003cli\u003eLeft-field: use it as the base for a quick BBQ baked-bean pot.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA classic glossy red-brown BBQ sauce, medium-thick and pourable — the all-rounder that mops, glazes and dips without fuss.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Apple Cider Vinegar, Tomato Paste, Water, Molasses, Distilled Vinegar, Salt, Spices (including Mustard Seed), Paprika, Ancho Peppers, Dried Onion, Lemon Juice Concentrate, Dried Garlic, Natural Smoke Flavor, Vanilla Extract, Tamarind Puree.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e Mustard seed (listed ingredient).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — sweet and tangy, an all-purpose crowd-pleaser rather than a hot sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Brisket, pork and burgers — the everyday sauce for almost anything off the pit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/539_licking-lips-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl’s call: this is the bottle you keep by the pit for everything — mop it on burnt ends, dip your chips, glaze the ribs. Want to build heat? Splash a little \u003ca href=\"\/en-nz\/products\/danny-balboas-rehab-reaper-habanero-bbq-hot-sauce-200ml\"\u003eDanny Balboas Rehab Reaper \u0026amp; Habanero BBQ Hot Sauce\u003c\/a\u003e through it before you mop. Smuggle home the rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q crew\u003c\/a\u003e. Building burnt ends? Season the brisket point with \u003ca href=\"\/en-nz\/products\/misty-gully-brisket-rub\"\u003eMisty Gully Brisket Rub\u003c\/a\u003e before it ever sees the smoker.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: OP-X Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy, declassified.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg brisket point; 3 tbsp beef rub; ¾ cup OP-X 1; 2 tbsp brown sugar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the point and smoke at 120°C for about 5 hours, until the bark is dark and set.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes, tumble into a tray with the sauce and sugar, and cover with foil.\u003c\/li\u003e\n\u003cli\u003eCook 90 minutes more until a probe slides in easily, then uncover for 15 minutes to go tacky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, sweet and tangy, an all-purpose crowd-pleaser rather than a hot sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411685930,"sku":"KOS-OPX1-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-op-x-1-bbq-sauce-439g-front.png?v=1783982463"},{"product_id":"boomas-bbq-boomtang-bbq-sauce","title":"BOOMAS BBQ: Boomtang BBQ Sauce - 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle peppery warmth, family-friendly (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chilli; made with Worcestershire sauce (may contain fish\/anchovy \u0026amp; gluten) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pork, snags, chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder every backyard needs\u003c\/h2\u003e\u003cp\u003eBooma's very first sauce, and the one that started the whole racket. Boomtang is a sweet, tangy BBQ sauce built to please the entire street party — no one sends it back, everyone reaches for seconds. It's the bottle you keep front-and-centre on the table and quietly refill twice a barbie.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and glossy up front with ripe tomato, then a bright vinegar tang cuts through the middle so it never turns cloying. The finish carries a soft peppery lift — black pepper and a hint of Szechuan — that keeps things interesting without any real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush over ribs or chicken in the last 15 minutes as a sticky glaze\u003c\/li\u003e\n\u003cli\u003eServe alongside brisket or pulled pork as a table sauce\u003c\/li\u003e\n\u003cli\u003eSlather on snags and burgers straight from the grill\u003c\/li\u003e\n\u003cli\u003eUse as a base for a quick marinade with a splash of oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA rich, deep-red pour with a smooth, medium body — clingy enough to coat and brush, loose enough to drizzle.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, vinegar, water, tomato, Worcestershire sauce, onion, apple concentrate, salt, chilli, acidity regulator (citric), cayenne pepper, garlic powder, pepper, Szechuan pepper, cloves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chilli. Made with Worcestershire sauce, which may contain fish (anchovy) and gluten (barley malt) — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/654_thumbs-up-pork-slider-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOfficer, I've never seen that brisket before in my life. Boomtang's the sweet-tangy all-rounder every table needs — brush it on in the last 15 minutes so the sugars don't scorch. Lay the groundwork with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and cut the sweetness with a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli\u003c\/a\u003e. Sweet, tangy, gone by Sunday.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Boomtang Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky fingers, happy kids, quiet table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg chicken drumsticks; 1 tbsp oil; Salt and pepper; ½ cup Boomtang BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the drumsticks in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 40 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eBrush with Boomtang and cook another 15 minutes, brushing twice more, until sticky and 75°C at the bone.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing in the last 15 minutes gives you glaze without scorched sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Boomtang hot?\u003c\/strong\u003e No — it's sweet-forward with just a gentle peppery warmth. If you want real heat, reach for its hotter cousin Boomenero.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use Boomtang as a marinade?\u003c\/strong\u003e Yes — loosen it with a splash of oil and marinade chicken or pork, then glaze again in the last 15 minutes on the grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is the bottle?\u003c\/strong\u003e 250ml glass bottle. Always check the physical label for the full ingredient and allergen statement.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Boomtang hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's sweet-forward with just a gentle peppery warmth. For real heat, reach for Boomenero.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Boomtang as a marinade?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — loosen with a splash of oil, marinade chicken or pork, then glaze again in the last 15 minutes.\"}},{\"@type\":\"Question\",\"name\":\"What size is the bottle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"250ml glass bottle. Always check the physical label for the full ingredient and allergen statement.\"}}]}\n\u003c\/script\u003e","brand":"BOOMAS BBQ","offers":[{"title":"Default Title","offer_id":40576628064298,"sku":"BOOMBT","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boomas-bbq-boomtang-bbq-sauce-250ml-front.png?v=1792875233"},{"product_id":"boomas-bbq-burger-sauce-250ml","title":"BOOMAS BBQ: Burger Sauce - 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy and savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains egg \u0026amp; mustard; no gluten source listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, wraps, hot dogs, fries, fried chicken, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe burger's secret weapon\u003c\/h2\u003e\u003cp\u003eTang, spice and everything nice in one bottle. Booma's Burger Sauce is that creamy, gherkin-flecked special sauce that turns a decent burger into one people talk about on the drive home. Squeeze. Devour. Repeat. Then quietly put it on everything else in the fridge.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCreamy and rich up front from canola and egg yolk, then a proper tang from vinegar, gherkin and lemon. American mustard and a whisper of curry powder do the heavy lifting on the back palate, with garlic and paprika rounding it out. Savoury, moreish, dangerously spreadable.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpread thick on beef or chicken burgers — this is its home ground\u003c\/li\u003e\n\u003cli\u003eDunk hot chips, onion rings and sweet potato fries straight in\u003c\/li\u003e\n\u003cli\u003eSlather through wraps, tacos and fried chicken sandwiches\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for snags, nuggets and anything fried\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA pale, creamy sauce flecked with gherkin and shallot — thick enough to sit proud on a bun without sliding off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, vinegar, sugar, water, gherkin (gherkins 50%, water, sugar, salt, food acid 260, mineral salt 509, flavours, preservative 224, colour 101), free range egg yolk, American mustard, tomato, salt, fried shallots, lemon juice, pepper, garlic powder, paprika, vegetable gum (xanthan), curry powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains egg and mustard. No gluten source is listed, so gluten friendly rather than certified gluten free — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/717_big-bite-cheeseburger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery burger deserves better than servo sauce. Season the patties with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow n Slow Basics Beef Bounce\u003c\/a\u003e, build the cook with a smoky \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg BBQ Sauce\u003c\/a\u003e, then finish cold with a thick swipe of this — a creamy sauce belongs on the bun, never on the grill. Tang, spice and crunch in one hit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy Chicken Schnitty Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe takeaway order you made better at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, halved horizontally; 1 cup breadcrumbs; 1 egg, beaten; 4 burger buns; ½ cup Burger Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDip the chicken in egg, then press into the breadcrumbs.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in oil over medium heat for 3–4 minutes per side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread both halves thickly with Burger Sauce and add the chicken and some lettuce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold sauce on a hot schnitzel gives you creamy and crunchy in every bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Booma's Burger Sauce spicy?\u003c\/strong\u003e No — it's creamy and tangy with a gentle savoury warmth from pepper and paprika, not chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat else can I use it on?\u003c\/strong\u003e Hot chips, onion rings, wraps, tacos, fried chicken sandwiches and as a dipping sauce for anything fried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain egg?\u003c\/strong\u003e Yes — it's made with free range egg yolk, so it isn't vegan. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Booma's Burger Sauce spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's creamy and tangy with a gentle savoury warmth, not chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot chips, onion rings, wraps, tacos, fried chicken sandwiches and as a dipping sauce for anything fried.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain egg?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with free range egg yolk, so it isn't vegan. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"BOOMAS BBQ","offers":[{"title":"Default Title","offer_id":40738748563498,"sku":"BOOMBS","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boomas-bbq-burger-sauce-250ml-front.png?v=1792875233"},{"product_id":"bbq-mafia-mademan-grill-ketchup","title":"BBQ MAFIA: Mademan Grill Ketchup - 375ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — rich, savoury and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, hot chips, pizza, hot dogs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eKetchup with a record\u003c\/h2\u003e\u003cp\u003eSick of bland, vanilla tomato sauce? Mademan Grill Ketchup is BBQ Mafia’s fix — a richer, grill-built ketchup with real depth and a savoury, tangy edge that makes plain ketchup taste like it’s not even trying.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tomatoey up front, savoury and rich through the middle, finishing with a tangy, grill-smoked depth. All the comfort of ketchup with a proper backbone.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSqueeze it over hot chips straight from the fryer.\u003c\/li\u003e\n\u003cli\u003eBuild it into a burger — on the patty, under the cheese.\u003c\/li\u003e\n\u003cli\u003eUse it as the base for a quick burger or fry sauce.\u003c\/li\u003e\n\u003cli\u003eServe it with hot dogs, sausages and schnitzel.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into a bolognese or a pan sauce for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, rich-red ketchup that squeezes cleanly and clings without running off the plate.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, tomato puree (23%), sugar, honey, glucose syrup, salt, lemon juice concentrate, minced garlic, spices, acidity regulators (260, 262, 330), dehydrated onion, thickener (415), fermented rice, natural colour (160c), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/794_bite-smash-burger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOnce a good grill ketchup is on the table, the plain stuff never comes back. Build the perfect burger under it with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e through the mince, then a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e for a deep, savoury-sweet layer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smash Burger Fry Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo bottles walk into a bowl. One sauce walks out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp Mademan Grill Ketchup; 3 tbsp whole-egg mayo; 1 tbsp finely chopped pickles; 1 tsp pickle brine.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together in a small bowl until smooth.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes so the flavours settle in.\u003c\/li\u003e\n\u003cli\u003eSpread it thick on toasted burger buns, or park the bowl next to a tray of hot chips for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The ketchup brings the depth and sweetness, the pickles bring the snap that cuts through a fatty patty.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is Mademan different from normal ketchup?\u003c\/strong\u003e It’s richer, grill-built and more savoury — more depth and tang than a standard supermarket sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a rich, savoury, tangy ketchup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Burgers, hot chips, hot dogs and anything you’d normally reach for ketchup with.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":40810168778794,"sku":"MADEMAN375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-mademan-grill-ketchup-375ml-front-clean.png?v=1785163436"},{"product_id":"the-feedlot-gold-rush-bbq-mustard-sauce-500ml","title":"THE FEEDLOT: Gold Rush BBQ Mustard Sauce - 500ml","description":"\u003ch2\u003eCarolina tang, Feedlot twist\u003c\/h2\u003e\n\u003cp\u003eGold Rush is The Feedlot's take on a Carolina-style mustard sauce, built bold and tangy but never one-note. Infused with their own Forager rub, it carries a sweet, smoky thread through the mustard base that makes it more interesting than a straight condiment.\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 Low — \"slightly spicy\" by the brand's own description; Hub Heat sits toward the low end.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\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 Contains mustard; made with gluten-free Worcestershire — check the physical label for full details.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, ribs, hot dogs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy mustard and vinegar hit first, sharp and unmistakably Carolina in style.\u003c\/p\u003e\n\u003cp\u003eHoney and tomato puree move in through the middle, rounding the sharpness into a balanced sweetness.\u003c\/p\u003e\n\u003cp\u003eForager rub spices linger on the finish, with a gentle, slightly spicy warmth trailing behind.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBaste pulled pork in the last 20 minutes on the smoker for a sticky, tangy glaze.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or wings before finishing them on the grill.\u003c\/li\u003e\n\u003cli\u003eServe alongside pork ribs as a tangy dipping sauce.\u003c\/li\u003e\n\u003cli\u003eSqueeze over a hot dog or bratwurst for a Carolina-style upgrade.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into an oil-based dressing for a punchy mustard vinaigrette.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, burnt-amber mustard sauce with a medium-thick, pourable consistency, visibly clinging to the glass in the product photography — packaged in a clear glass bottle with a black screw cap and The Feedlot's kraft-style label.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard, Honey, Vinegar, Tomato Puree, Gluten Free Worcestershire, Sugar, Salt, Porcini Mushroom, Spices\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with gluten-free Worcestershire; contains mustard. A full allergen statement isn't published 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\/261_grinning-saucing-meatballs.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\u003eCarolina mustard sauce isn't common on Australian shelves, so credit to Darryl for not overselling this one — it's tangy first, sweet second, and only slightly spicy, exactly as The Feedlot themselves put it. Being infused with their own Forager rub means it carries a bit of that sweet, smoky character through rather than tasting like mustard on its own. Set it next to \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ MAFIA: Big Paulie Alabama White Sauce\u003c\/a\u003e for a proper Southern sauce lineup, and finish pulled pork with a drizzle of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND SMOKED HONEY: BLAZED Smoked Chilli Honey\u003c\/a\u003e if you want a bit more heat on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Carolina Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTangy gold on a soft roll.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 3 tbsp of your favourite pork rub; 250ml The Feedlot Gold Rush BBQ Mustard Sauce; 8 soft rolls; 2 cups coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the pork with the rub and smoke at 120°C for 8 to 10 hours, wrapping in foil if it stalls, until it reads 93 to 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour, then pull the meat and toss it with about 150ml of the sauce.\u003c\/li\u003e\n\u003cli\u003ePile into rolls with slaw and an extra drizzle of Gold Rush.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gold Rush BBQ Mustard Sauce spicy?\u003c\/strong\u003e\u003cbr\u003eOnly slightly — The Feedlot describes it as \"slightly spicy,\" and our own Hub Heat places it low, more a gentle warmth than real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Gold Rush BBQ Mustard Sauce best on?\u003c\/strong\u003e\u003cbr\u003ePulled pork, chicken, ribs and hot dogs — a classic Carolina-style mustard sauce pairing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Worcestershire used in it is gluten-free, but a full allergen statement isn't published by the brand — check the physical label to confirm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e500ml.\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 Gold Rush BBQ Mustard Sauce spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only slightly — The Feedlot describes it as \\\"slightly spicy,\\\" and our own Hub Heat places it low, more a gentle warmth than real heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Gold Rush BBQ Mustard Sauce best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pulled pork, chicken, ribs and hot dogs — a classic Carolina-style mustard sauce pairing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Worcestershire used in it is gluten-free, but a full allergen statement isn't published by the brand — check the physical label to confirm.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"500ml.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":42374023053354,"sku":"FEEDGOLD","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/The_Feedlot_Gold_Rush_BBQ_Mustard_SQ.png?v=1734258882"},{"product_id":"loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g","title":"LOOT N' BOOTY: Honey Gold BBQ Sauce – 553g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 19.5 oz (approx. 553g) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Arizona)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · all natural · no HFCS · no MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLiquid Arizona gold\u003c\/h2\u003e\u003cp\u003eFrom the Loot N' Booty team's home state comes this \u003cstrong\u003eHoney Gold BBQ Sauce\u003c\/strong\u003e — a sweet and tangy mustard-based number that's the most versatile bottle in the whole range. Sauce, marinade, dressing base, dip: it does the lot.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness and mustard tang share top billing, backed by apple cider vinegar brightness and a mellow molasses depth. No heat — just that Carolina-gold-style balance that makes pulled pork sing.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over pulled pork — the classic pairing\u003c\/li\u003e\n\u003cli\u003eBrush on chicken wings and grilled thighs\u003c\/li\u003e\n\u003cli\u003eSqueeze over brisket sandwiches and burgers\u003c\/li\u003e\n\u003cli\u003eBase for dressings, slaws and dipping sauces\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA golden, pourable mustard-based sauce — smooth, glossy and generous at 19.5 oz. Keeps the flavour flowing through countless BBQ sessions.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), water, apple cider vinegar, tomato paste, molasses, vinegar, salt, honey, Worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, celery seed, tamarind extract, natural flavour), spices, garlic, onion, natural flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, all natural, no high fructose corn syrup, no MSG, no cholesterol (as stated by the brand) — 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\/755_drool-honey-mustard-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThey call it Arizona gold and, as a man who's moved a bit of gold in his day, I can confirm the exchange rate is favourable. Douse a pulled pork roll done with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e and tell no one your secret. The full \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003eLoot N' Booty stash\u003c\/a\u003e awaits — first one's never free, but it is delicious. Stack the roll with \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eAcide Pickled Dill Cucumber Chips\u003c\/a\u003e for a sharp, crunchy counterpunch to all that honey.\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 Gold Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eArizona gold, threaded on a stick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; ½ cup Loot N' Booty Honey Gold BBQ Sauce, plus extra to serve; 1 tbsp all-purpose BBQ rub; Bamboo skewers, soaked.\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 chicken with the rub and thread onto the skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning, until the chicken reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce for the last 4 minutes so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eRest 2 minutes and drizzle with a little more sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mustard tang and honey cling to grilled thigh and caramelise fast.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":43479608623146,"sku":"LNBHM2","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LOOT-N-BOOTY-HONEY-GOLD-2025.jpg?v=1782959403"},{"product_id":"butchers-axe-bbq-mustard-sauce-500ml","title":"BUTCHERS AXE: Mustard BBQ Sauce – 500ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — tangy Carolina-gold, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, snags \u0026amp; ham\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGold that never cleared customs\u003c\/h2\u003e\u003cp\u003eButchers Axe Mustard BBQ is the Carolina-gold sauce your pork has been waiting for — tangy yellow mustard rounded out with cider vinegar, honey and a whisper of hickory smoke. It's the Southern-style finisher that cuts through fatty pork and lacquers chicken skin gold. Sharp, sweet and dangerously moreish.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright mustard tang leads, backed by vinegar and a mellow honey-and-brown-sugar sweetness. Underneath sits a savoury base of tomato, garlic, onion and hickory smoke with a Cajun-spiced hum, so it finishes tangy-sweet with real depth rather than straight vinegar bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eToss it through pulled pork for a Carolina-gold finish.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings in the last few minutes for a golden, sticky skin.\u003c\/li\u003e\n\u003cli\u003eSlather it on a ham before roasting for a tangy, burnished crust.\u003c\/li\u003e\n\u003cli\u003eServe it alongside snags, schnitty or a pork roll as a sharp table sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, golden-yellow sauce with a pourable, clinging body. Flecked with spice, it coats the back of a spoon and clings to meat without running straight off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (32%), Water, Mustard Seed, Sugar, Salt, Food Acid (Acetic), Turmeric, Spice Extracts, Garlic Extract, Apple Cider Vinegar, Brown Sugar, White Sugar, Tomato Puree, Honey, Tomato Paste, Hickory Smoke Flavour, Vinegar, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Worcestershire Sauce, Onion, Garlic, Cajun Seasoning, Black Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and mustard. No gluten-free claim is made — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — it's a tangy mustard BBQ sauce with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e Yes — it contains soy and mustard; 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\/209_hungry-pulled-pork-bun.png?v=1783006831\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and I'm not sorry. Warm the bottle before it goes on so it spreads thin and clings to the meat instead of pooling — rub the pork with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e before it goes low and slow, then finish the plate with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e for sweetness against the tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Carolina Gold Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGolden skin, tangy finish, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg bone-in chicken thighs; 1 tbsp oil; 1 tsp salt; ½ cup Mustard BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and salt the thighs and cook indirect at 180°C, skin up, for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the Mustard BBQ Sauce and cook another 5–10 minutes until the glaze sets and the thighs hit 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with an extra drizzle of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing in the last few minutes sets the sauce without burning the honey and sugar.\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 — it's a tangy mustard BBQ sauce with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains soy and mustard; 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":43870338678826,"sku":"9356610001809","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-mustard-front-t.png?v=1783309914"},{"product_id":"heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml","title":"HEAVENLY HELL: Capones Columbian Gold Jalapeno Mustard Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — bright jalapeño warmth over tangy mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, hot dogs, pretzels, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe golden mustard with a green kick\u003c\/h2\u003e\n\u003cp\u003eCapones Columbian Gold is a jalapeño mustard sauce — tangy, golden and laced with bright green chilli warmth. It's the Carolina-gold move for your table: sharp and vinegary enough to cut through fatty pork, mellow enough to slather on a hot dog without setting anyone off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, tangy mustard leads with a golden, slightly sweet edge, then fresh jalapeño rolls in with a bright, grassy warmth. It's a mild-to-medium heat — a lively tingle rather than a burn — with a zippy vinegar finish that wakes up everything it touches.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over a pulled-pork roll — the tang cuts the richness like a Carolina gold sauce.\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs or a shoulder in the last hour for a tangy mustard bark.\u003c\/li\u003e\n\u003cli\u003eSqueeze over hot dogs, brats and pretzels for an instant upgrade.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing or potato-salad base for a spicy-tangy lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: use as a dip for crumbed chicken, schnitzel or a soft pretzel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-yellow mustard sauce with a smooth, pourable body and visible flecks of jalapeño. Sharp and bright on the nose, with real cling on the meat.\u003c\/p\u003e\n\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. Built around a tangy mustard base with jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — contains mustard; always check the bottle if you have specific sensitivities.\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\/498_hungry-jalapeno-mustard-dog.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: a tangy mustard sauce is the classic partner for sweet-rubbed pork. Rub your shoulder with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e, cook it low, then slather Capones over the pulled meat — sweet bark, tangy finish, that's the Carolina one-two. For the hot-dog tray, a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside makes it a proper spread.\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 Jalapeno Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side 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 chat potatoes; ⅓ cup mayonnaise; 3 tbsp Capones Columbian Gold sauce; 3 hard-boiled eggs, chopped; 2 spring onions, 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\u003eBoil the potatoes in salted water for 15 minutes until tender, then halve them while warm.\u003c\/li\u003e\n\u003cli\u003eWhisk the mayo and mustard sauce together.\u003c\/li\u003e\n\u003cli\u003eFold through the warm potatoes with the eggs and spring onions, then chill 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dressing the potatoes warm lets them soak up the tangy mustard right to the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. The jalapeño brings a bright, grassy warmth rather than serious burn — the mustard tang leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it like a Carolina gold sauce?\u003c\/strong\u003e That's the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeño for a green, lively kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and ribs are the classics, but it's brilliant on hot dogs, brats, pretzels and crumbed chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The jalapeno brings a bright, grassy warmth rather than serious burn. The mustard tang leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it like a Carolina gold sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That is the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeno for a green, lively kick.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pulled pork and ribs are the classics, but it is brilliant on hot dogs, brats, pretzels and crumbed chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917962282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bZUtdwdl.png?v=1784649792"},{"product_id":"heavenly-hell-punk-rock-peppers-happy-cayanero-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Happy Cayanero Hot Sauce","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a fruity habanero and cayenne kick\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 Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full flavour and dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, tacos, eggs, pizza\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eYour new everyday hot sauce\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Happy Cayanero is a Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, and the maker bills it as the #1 World Champion Louisiana Pepper Sauce after it took 1st place at The World Hot Sauce Awards in Louisiana. It is a bright, tangy Currumbin-grown sauce built to live on the table, with a warm kick you can pour on just about anything. Not a gimmick, not a face-melter, just a proper everyday shake-it-on-everything sauce.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFruity habanero and warm, rounded cayenne lead with a tangy, vinegary brightness — the classic Louisiana pepper sauce balance. It's a comfortable medium, more moreish glow than burn, with a savoury depth that makes it disappear off the plate.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake over fried chicken, wings and schnitzel.\u003c\/li\u003e\n\u003cli\u003eSplash into tacos, burritos and nachos.\u003c\/li\u003e\n\u003cli\u003eWake up eggs, avo toast and a breakfast fry-up.\u003c\/li\u003e\n\u003cli\u003eDrizzle over pizza, mac and cheese or a toasted cheese sandwich.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir into mayo or ranch for a quick spicy dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA pourable, tangy habanero and cayenne sauce with a bright, vinegar-forward nose and real chilli colour. Loose enough to splash, punchy enough to notice.\u003c\/p\u003e\n\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. Built around Currumbin-grown habanero and cayenne chillies. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/500_drooling-fish-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: an everyday pepper sauce lives and dies by the chook it goes on. Dust your wings or thighs with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e before they cook, then splash Happy Cayanero over the top. Taco night? Season the mince with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e and let this sauce bring the tang.\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: Louisiana Schnitty Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePub classic, table-sauce attitude.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, butterflied and crumbed; 4 long rolls; 2 tbsp Happy Cayanero hot sauce; ¼ cup mayonnaise; Shredded lettuce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShallow-fry the schnitzels at medium-high heat for 4 minutes a side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eStir the hot sauce through the mayo.\u003c\/li\u003e\n\u003cli\u003eSlice the schnitzels into strips, load the rolls with lettuce and chicken, and drizzle with the spicy mayo.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Vinegary pepper sauce cuts straight through fried crumb and keeps every mouthful bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e A comfortable medium — a warm, tangy habanero and cayenne kick rather than a serious burn. It's built as an everyday sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat style of sauce is it?\u003c\/strong\u003e A Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place at The World Hot Sauce Awards in Louisiana, per the maker). It is bright, tangy and vinegar-led, the kind you keep on the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and tacos are naturals, but it's brilliant on eggs, pizza and anything that needs a tangy lift.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A comfortable medium — a warm, tangy habanero and cayenne kick rather than a serious burn. It is built as an everyday sauce.\"}},{\"@type\":\"Question\",\"name\":\"What style of sauce is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Habanero \u0026amp; Cayenne Louisiana Pepper Sauce, billed as the #1 World Champion Louisiana Pepper Sauce (1st place at The World Hot Sauce Awards in Louisiana, per the maker). It is bright, tangy and vinegar-led, the kind you keep on the table.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken and tacos are naturals, but it is brilliant on eggs, pizza and anything that needs a tangy lift.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918060586,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ryKEvLlu.png?v=1784649963"},{"product_id":"pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning","title":"PITMASTERY: Buffalo Flava Dust","description":"\u003ch2\u003eBuffalo wings — minus the messy sauce\u003c\/h2\u003e\n\u003cp\u003ePitmastery Buffalo Flava Dust delivers everything you love about a buffalo wing in a shake-on dust. Sprinkle it over hot, cooked food and it melts in — all the tang and blue-cheese richness, none of the drippy bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e tangy buffalo heat balanced by savoury, creamy blue-cheese notes and a moreish umami depth. Mild-to-medium — punchy but very easy to love.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e hot chicken wings, fried chicken, hot chips, popcorn, loaded fries and toasties. Best dusted on straight off the heat so it clings and melts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the shaker:\u003c\/strong\u003e a fine, savoury dust built to dissolve into hot food on contact. Mild-to-medium heat (Hub Heat 4\/11).\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub. \u003ca href=\"\/en-nz\/collections\/pitmastery\"\u003ethe full Pitmastery range\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Contains blue cheese (dairy). Full ingredients \u0026amp; allergens to be confirmed from the physical label. \u003cem\u003eAlways check the pack before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/054_smoky-coffee-zen.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;\"\u003eAll the tang of a buffalo wing with none of the drippy bottle, which is exactly the sort of thing I'd sneak into a footy final. Season wings with \u003ca href=\"\/en-nz\/products\/heavenly-hell-rock-n-roll-rooster-championship-chicken-rub-150g\"\u003eHeavenly Hell Rock n Roll Rooster Championship Chicken Rub\u003c\/a\u003e, cook them crisp to 75°C, then shake this over straight off the heat so it melts in. Serve \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e for dunking. Napkins optional, bragging compulsory.\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: Air-Fryer Buffalo Dust Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrisp, tangy and suspiciously tidy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, cut into flats and drumettes; 1 tsp baking powder and 1 tsp salt; 1 tbsp melted butter; 2–3 tsp Buffalo Flava Dust.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings very dry, then toss with the baking powder and salt.\u003c\/li\u003e\n\u003cli\u003eAir fry at 200°C for 22–25 minutes, shaking halfway, until crisp and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToss in the melted butter, then dust immediately so it melts onto the hot skin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The dust is built to melt into hot food, so a thin coat of butter gives it something to grab.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Pitmastery","offers":[{"title":"Default Title","offer_id":44513960558634,"sku":"PM-BUFFALOFLAVA","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/IMG_6259.jpg?v=1782593360"},{"product_id":"taipan-bbq-east-coast-buffalo-crystals-buffalo-wing-seasoning-150g","title":"TAIPAN BBQ: East Coast Buffalo Crystals – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy, buffalo-style warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g 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 \u0026amp; vegetarian; all natural, none of the nasties — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken wings and tenders, hot chips and popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuffalo wings, the easy way\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's East Coast Buffalo Crystals are a sprinkle-on wing seasoning — or whisk them with vinegar and melted butter for a proper buffalo wing sauce. All-natural, made in Australia: everything you love about wings, in a shaker.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy tomato and bright lemon lead, savoury onion and garlic fill the middle, and a buffalo-style chilli warmth rounds it off. Zingy and moreish rather than punishing.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss cooked wings in a little oil, then shake the crystals over generously so they grip and cling.\u003c\/li\u003e\n\u003cli\u003eWhisk equal parts crystals, white vinegar and melted butter into a classic buffalo sauce and coat your wings.\u003c\/li\u003e\n\u003cli\u003eRain it over hot chips or fresh popcorn for a tangy movie-night hit.\u003c\/li\u003e\n\u003cli\u003eSprinkle onto chicken tenders or halloumi before the pan for a fast flavour lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, brick-orange blend flecked with herbs and chilli. It dissolves cleanly into the vinegar-and-butter sauce, or clings to oiled wings straight from the shaker.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, rice flour, chilli, garlic, sugar, lemon, sea salt, mustard, paprika, pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and vegetarian; all natural — no preservatives, no artificial colours or flavours, no anti-caking agents. Contains mustard. Ingredients match the maker's published list (Flavour \u0026amp; Spice, Mudgeeraba QLD). No allergen or may-contain statement is published — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/791_fan-buffalo-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery wing night needs a shortcut, and here it is — sprinkle straight onto hot wings, or whisk it with vinegar and melted butter for a proper buffalo sauce. Toss the wings in a little oil first so it grips. Serve with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e for dipping and hit the chips with \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e. Off the books, on the table.\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: Proper Buffalo Wing Toss\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEqual parts, zero fuss, full contraband.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 3 tbsp East Coast Buffalo Crystals; 3 tbsp white vinegar; 3 tbsp melted butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings dry and bake on a rack at 200°C for 40–45 minutes, turning once, until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eWhisk the crystals, vinegar and melted butter together in a big bowl.\u003c\/li\u003e\n\u003cli\u003eTip the hot wings straight in and toss until every one is glossy. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot wings soak up the sauce while the crispy skin keeps its crunch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make the buffalo sauce?\u003c\/strong\u003e\u003cbr\u003eWhisk roughly equal parts Buffalo Crystals, white vinegar and melted butter into a smooth sauce, then toss your cooked wings through to coat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it very spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a mild, tangy buffalo warmth, so it's crowd-friendly. Add your own hot sauce if you want to push the heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten source in the listed ingredients (it uses rice flour), but always check the physical label for allergen and \"may contain\" information.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I make the buffalo sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Whisk roughly equal parts Buffalo Crystals, white vinegar and melted butter into a smooth sauce, then toss your cooked wings through to coat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it very spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No, it's a mild, tangy buffalo warmth, so it's crowd-friendly. Add your own hot sauce if you want to push the heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There's no gluten source in the listed ingredients (it uses rice flour), but always check the physical label for allergen and may-contain information.\"}}]}\u003c\/script\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513963900970,"sku":"TPN-BUFFALO-150","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-east-coast-buffalo-crystals-seasoning-150g-front.png?v=1787022941"},{"product_id":"taipan-bbq-loco-lime-sunday-glaze-tangy-lime-bbq-glaze-250ml","title":"TAIPAN BBQ: Loco Lime Sunday Glaze – 250ml","description":"\u003ch2\u003eBright, tangy and a little different\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Loco Lime Sunday Glaze is a fruit-forward, all-natural glaze whose zesty acidity tenderises meat and cuts through richness. Gluten free and vegan. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e bright fresh lime and apple cider vinegar, sweet dried fruit, and a whisper of chilli. Tangy, sweet and refreshing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken, pork, fish tacos and fatty cuts that love a hit of acidity.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar, sugar, fresh lime (14%), dates, currants, raisins, sea salt, mustard seed, chilli powder.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 250ml. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/192_wide-eyes-lobster-tail-butter.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;\"\u003eBright fresh lime, apple cider vinegar and sweet dried fruit, with a whisper of chilli. The acidity cuts through rich food beautifully. Dust fish with \u003ca href=\"\/en-nz\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eStef the Maori Aquadesiac\u003c\/a\u003e, grill it, brush with this and fold into tortillas, then add a few drops of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-watermelon-lemon-myrtle-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Watermelon \u0026amp; Lemon Myrtle\u003c\/a\u003e. Sunday sorted, sunshine optional.\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: Lime-Glazed Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eZesty, crunchy and gone in sixty seconds.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g firm white fish fillets; 1 tbsp seafood seasoning; 4 tbsp Loco Lime Sunday Glaze; 8 small tortillas; 2 cups shredded cabbage.\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 fish and cook on a hot oiled grill for 3 minutes per side until it flakes easily.\u003c\/li\u003e\n\u003cli\u003eBrush the glaze over the fish in the last minute, then break into chunks.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas, add cabbage and fish, and spoon over a little more glaze to finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The tangy glaze does the job of a squeeze of lime and a sauce in one hit.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44515173761066,"sku":"TPN-LOCOLIME-250","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-loco-lime-sunday-glaze-250ml-front.png?v=1787022945"},{"product_id":"taipan-bbq-rosella-royale-sunday-glaze-native-rosella-bbq-glaze-250ml","title":"TAIPAN BBQ: Rosella Royale Sunday Glaze – 250ml","description":"\u003ch2\u003eA native Aussie twist\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Rosella Royale Sunday Glaze is a sweet-tangy, fruit-forward glaze made with native Australian rosella fruit. Gluten free and vegan. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e tart-sweet rosella and dried fruit with caramel notes and a mild chilli warmth. Unique, jammy and moreish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken, pork, ham and cheese boards.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar, sugar, fresh rosella fruit (20%), dates, currants, raisins, sea salt, mustard seed, chilli powder.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 250ml. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/132_giddy-mac-cheese-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;\"\u003eA native Aussie twist: tart-sweet rosella, dried fruit and caramel notes with a mild chilli warmth. Season thick pork chops with \u003ca href=\"\/en-nz\/products\/smokin-hoggz-applewood-bbq-rub\"\u003eSmokin Hoggz Applewood All Purpose Rub\u003c\/a\u003e, grill them, then brush this on for a jammy finish. Leftovers? Spoon it onto a cheese board next to \u003ca href=\"\/en-nz\/products\/tracklements-perfect-ploughmans-pickle-295g\"\u003eTracklements Perfect Ploughman's Pickle\u003c\/a\u003e. Royalty, smuggled in from the backyard.\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: Rosella-Glazed Baked Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFit for a feast, dressed in ruby red.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg cooked half leg ham; ¾ cup Rosella Royale Sunday Glaze; 1 tbsp Dijon mustard; 1 tbsp brown sugar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel off the ham rind, leaving the fat on, and score the fat in a diamond pattern.\u003c\/li\u003e\n\u003cli\u003eMix the glaze, mustard and sugar and brush a third over the ham.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for about 1 hour, brushing with more glaze every 20 minutes, until glossy and heated through.\u003c\/li\u003e\n\u003cli\u003eRest 15 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 Basting in layers builds a thick, jammy coat that won't slide off.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44515173826602,"sku":"TPN-ROSELLA-250","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-rosella-royale-sunday-glaze-250ml-front.png?v=1787022946"},{"product_id":"chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-9-9oz","title":"CHUDS BBQ: SnakeBite – 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 Medium — jalapeño with a vinegar snap, bold but not brutal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 9.9oz (280g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\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 Wings, pork ribs, chicken thighs, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHeat you can actually cook with\u003c\/h2\u003e\u003cp\u003eMost spicy rubs make you choose: flavour or fire. SnakeBite doesn't. Chud's took a straight Texas barbecue blend, folded jalapeño and vinegar powder through it, and kept the heat deliberately in check — so you can lay it on thick and still taste the meat underneath. It's for the cook who wants a proper kick without torching everyone at the table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and slightly sweet, then the jalapeño arrives — green, bright, more grassy than fiery. The vinegar powder is the clever bit: it snaps across the middle and cuts the richness of pork fat like a splash of hot sauce baked straight into the rub. Paprika, garlic and onion carry the back end, and the heat lingers as a warm hum rather than a burn.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat wings heavily and cook hot until the skin goes glassy — the vinegar tang does the job a wing sauce normally would, with none of the sog.\u003c\/li\u003e\n\u003cli\u003eRub pork ribs the night before and smoke low; the acidity balances the fat all the way through.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and grill over coals for a green-chilli edge that holds up to char.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 with a sweet rub on pork shoulder if you want the heat to sit further back.\u003c\/li\u003e\n\u003cli\u003eShake it over hot chips or popcorn straight out of the fryer — it was built for meat, but it's found a second career on the couch.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA deep brick-red blend flecked with green jalapeño and coarse spice. Same uniform grind as the rest of the Chud's line, so it pours even and sticks where it lands rather than clumping into hot pockets of chilli.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Jalapeño, Paprika, Garlic, Onion, Turmeric, Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Food Starch), Silicon Dioxide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG per 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 Medium. Chud's describe it as not super spicy on purpose, so you can go heavy on flavour without burning out your palate. Jalapeño-level warmth, not chilli-challenge territory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does the vinegar do?\u003c\/strong\u003e It adds a sharp tang through the middle that cuts fat — think of a splash of hot sauce built into the rub rather than poured over the top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes — Chud's carries a gluten-free claim on SnakeBite, along with no MSG.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A heavy, even coat. The heat is calibrated so a generous hand won't overwhelm the cook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\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\/509_thumbs-up-snakebite-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDon't let the name spook you — this one's got fangs, not venom. Wings, heavy coat, hot fire, and the vinegar does the rest. Then glaze them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ\u003c\/a\u003e, because sweet mango running into that green jalapeño bite is the best trade on the whole board. Keep a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side for the ribs. Contraband, cleared for landing.\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: SnakeBite Crispy Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo sauce, no sog, all bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, split into drumettes and flats; 1 tbsp baking powder; 3 tbsp SnakeBite.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings very dry, toss with the baking powder and leave uncovered in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCoat heavily with SnakeBite.\u003c\/li\u003e\n\u003cli\u003eCook at 200°C indirect for 40–45 minutes, turning once, until the skin is glassy and crisp and the meat reads 75°C.\u003c\/li\u003e\n\u003cli\u003eServe straight away with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps hard, and the rub's vinegar powder does the job of a wing sauce.\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\": \"Medium. Chud's describe it as not super spicy on purpose, so you can go heavy on flavour without burning out your palate. Jalapeño-level warmth, not chilli-challenge territory.\"}}, {\"@type\": \"Question\", \"name\": \"What does the vinegar do?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It adds a sharp tang through the middle that cuts fat — think of a splash of hot sauce built into the rub rather than poured over the top.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Chud's carries a gluten-free claim on SnakeBite, along with no MSG.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A heavy, even coat. The heat is calibrated so a generous hand won't overwhelm the cook.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174514730,"sku":"CHUDS-SNAKEBITE-99OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-280g-front.png?v=1784074371"},{"product_id":"bbq-mafia-the-squealer-bbq-rub-275g","title":"BBQ MAFIA: The Squealer BBQ Rub - 275g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, tangy and savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 275g shaker\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 and allergen statement to be confirmed from the physical label — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, pork chops, roast pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything pork, sorted\u003c\/h2\u003e\u003cp\u003eThe Squealer is BBQ Mafia’s pork specialist — a sweet-and-tangy rub built to caramelise into sticky, mahogany bark on ribs and belly. If it oinks, this is the jar you reach for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and slightly tangy up front, savoury and rounded through the middle, with a gentle caramelised finish. Balanced for pork’s natural richness — enough sugar to lacquer, enough salt and spice to keep it savoury.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a rack of ribs and smoke low and slow until the rub sets into a sticky, deep bark.\u003c\/li\u003e\n\u003cli\u003eSeason pork belly generously and cook gently so the sugars caramelise without scorching.\u003c\/li\u003e\n\u003cli\u003eRub pork chops and grill over medium heat, keeping the sweeter side away from direct flame.\u003c\/li\u003e\n\u003cli\u003eUse it on a shoulder for pulled pork, then reseason lightly after pulling.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over apple wedges roasting alongside the pork.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA medium blend with visible sugar and spice, slightly coarse, that melts and lacquers as it cooks — go easy over direct high heat so it doesn’t catch.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from 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\/578_wink-crackling-pork-belly.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSweet rubs love a low fire — keep the heat gentle and let this one lacquer up slow so the sugars set instead of scorch. Mop with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original BBQ Sauce\u003c\/a\u003e in the back half of the cook, then pile the pork onto a roll with \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e for a deep, savoury-sweet 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: Sweet-Bark Pork Chops with Roast Apple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePork and apple, reunited after a long stretch inside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick-cut pork chops; 2 tbsp The Squealer BBQ Rub; 1 tbsp oil; 2 apples, cut in wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the chops and season both sides with The Squealer; dust the apple wedges too.\u003c\/li\u003e\n\u003cli\u003eRoast the apples on a tray at 200°C for 20 minutes until soft and golden.\u003c\/li\u003e\n\u003cli\u003eGrill the chops over medium heat, away from the hottest flame, 4–5 minutes a side until they hit 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with the apples piled on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat lets the sugar in the rub lacquer the chop without catching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Squealer best on?\u003c\/strong\u003e Pork, top to bottom — ribs, belly, chops and shoulder for pulled pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a sweet, tangy, savoury pork rub built to caramelise, not burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e A 275g shaker.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590930474,"sku":"SQUEALER275","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-squealer-bbq-rub-275g-front-clean.png?v=1785163509"},{"product_id":"bbq-mafia-big-paulie-alabama-white-sauce-375ml","title":"BBQ MAFIA: Big Paulie Alabama White Sauce - 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 — creamy, tangy and peppery\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 The manufacturer's allergen listing flags milk. Full ingredient statement to be confirmed from the physical label — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Smoked chicken, pulled pork, slaw, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe tangy white one they’ll ask about\u003c\/h2\u003e\u003cp\u003eBring a bit of classic American-style barbecue home. Big Paulie is BBQ Mafia’s take on Alabama White Sauce — a lighter, creamy, tangy, pepper-forward sauce that cuts through smoke and fat where a heavy red sauce would only pile on.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCreamy and cool up front, sharp with vinegar and black pepper through the middle, finishing tangy and moreish. It’s the balance to rich smoked meat — bright, peppery and just a little sneaky.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle it over smoked or grilled chicken straight off the heat.\u003c\/li\u003e\n\u003cli\u003eDress a slaw with it instead of mayo for a peppery, tangy lift.\u003c\/li\u003e\n\u003cli\u003eSpoon it into an open pulled-pork roll, over the pork, before the lid goes on.\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for wings and tenders.\u003c\/li\u003e\n\u003cli\u003eRogue move: thin it a touch and use it as a salad or potato dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA creamy, pourable, pale sauce flecked with cracked pepper — pourable straight from the bottle, no need to thin.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from 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\/853_thumbsup-white-sauce-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\u003cp style=\"margin:0;\"\u003eWhite sauce is the smuggler’s secret for cutting through rich, smoky chook — keep it cool and use it as a finisher, not a cooking sauce. Season the bird first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e, then set out a little \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e for anyone chasing a sweet-hot 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: Smoked Marylands, Alabama-Style\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA dunk in the white stuff. Very respectable.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 chicken marylands; 1 tbsp oil; 2 tsp salt and cracked pepper; ½ cup Big Paulie Alabama White Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the marylands.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for 1½–2 hours until the thigh reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eDip each piece in Big Paulie straight off the smoker, or spoon it over, and serve with extra on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cool, tangy sauce cuts through smoke and rendered fat the way a red sauce can't.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat is Alabama White Sauce?\u003c\/strong\u003e A creamy, tangy, pepper-forward barbecue sauce — lighter than a red sauce and brilliant on smoked chicken and pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s tangy and peppery, not spicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e As a finisher: drizzle over cooked chicken, dress slaw, or dip wings. It’s not a cooking sauce.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591716906,"sku":"PAULIE375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-big-paulie-alabama-white-sauce-375ml-front-clean.png?v=1785163413"},{"product_id":"bbq-mafia-the-don-steak-sauce-375ml","title":"BBQ MAFIA: The Don Steak Sauce - 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 — smoky, 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 Steak, grilled beef, burgers, breakfast\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sauce that respects a good steak\u003c\/h2\u003e\u003cp\u003eThe Don is BBQ Mafia’s award-winning steak sauce — a smoky, cumin-laced profile with pickle and Worcestershire depth that brings out the best in beef without ever bossing it around.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eTangy and savoury up front, warm with cumin and smoke through the middle, finishing with a Worcestershire-and-pickle richness. Built for beef — sharp enough to cut the fat, deep enough to earn its place.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon it over a sliced grilled steak just before serving.\u003c\/li\u003e\n\u003cli\u003eServe it alongside a roast beef or a steak sandwich.\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for chips and grilled beef skewers.\u003c\/li\u003e\n\u003cli\u003eAdd a splash to a burger for a savoury, tangy hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful in a beef pie or over a breakfast steak and eggs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, dark, pourable sauce with a savoury tang — pours cleanly and coats a slice of steak without swamping it.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, sugar, honey, thickeners (1422, 415), lemon juice concentrate, salt, spices, colours (150c, 160c), dehydrated vegetables, acidity regulators (262, 330, 260), flavours, preservatives (202, 211), spice extracts. 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\/795_point-steak-sauce.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;\"\u003eA good steak sauce is a finisher, not a disguise — spoon it over the slice once it’s rested, never before it’s cooked. Season the steak first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then keep a little \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e nearby for the sharp, creamy heat beef loves.\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: The Don's Steak Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAn offer your lunch can't refuse.\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 (about 250g each); Salt and pepper; 1 Turkish loaf, split and toasted; 1 handful rocket; 3 tbsp The Don Steak Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and sear over high heat for 2–3 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\u003ePile rocket and steak onto the toasted bread and spoon The Don over the meat before the lid goes on.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Don best on?\u003c\/strong\u003e Beef — steak, roast beef, steak sandwiches and burgers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s smoky, savoury and tangy, not spicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e As a finisher — spoon it over cooked, rested steak just before serving.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592273962,"sku":"THEDON375","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-don-steak-sauce-375ml-front-clean.png?v=1785163482"},{"product_id":"uncle-mungos-burger-sauce-200ml","title":"UNCLE MUNGOS: Burger Sauce - 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium-mild — a cheeky, tangy warmth (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains egg \u0026amp; mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, kebabs, fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSay it with me... oooh yeah!\u003c\/h2\u003e\u003cp\u003eSilky, spicy, tangy and creamy — Uncle Mungo's Burger Sauce is the ultimate addition to burgers, pizzas, kebabs and fries. The one bottle your fridge door has been missing.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eCayenne chilli and natural liquid smoke bring a tangy, smoky warmth, brown sugar rounds it off, and pasteurised free-range egg yolks make it rich and silky. Rated Hub Heat 4\/11 — a cheeky, tangy heat that lifts everything it touches.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlathered through a double cheeseburger\u003c\/li\u003e\n\u003cli\u003eDolloped on a late-night kebab\u003c\/li\u003e\n\u003cli\u003eUsed as a dipping sauce for hot chips\u003c\/li\u003e\n\u003cli\u003eSpread on a chicken schnitty roll\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, creamy, pale sauce with a smoky, tangy aroma and a silky mouthfeel.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple cider vinegar (35%), canola oil, garlic, capsicum, cayenne chilli, brown sugar, pasteurised free-range egg yolks, lemon juice, onion, Worcestershire, cumin, natural liquid smoke, lemon juice concentrate, mustard, antioxidant (385), food acid (260). Contains egg and mustard.\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 egg and mustard — not vegan and not egg 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\/718_thumbs-up-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;\"\u003eCreamy contraband of the highest order — this is the bottle that makes a Tuesday burger feel illegal. Slather it through a double cheeseburger with patties dusted in \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-steak-shooter\"\u003eLow N Slow Basics Steak Shooter\u003c\/a\u003e, drag your chips through it after a shake of \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-oath-chip-seasoning-270g\"\u003eBBQ Mafia The Oath Chip Seasoning\u003c\/a\u003e, and on a late kebab give it a cheeky stripe next to a squeeze of \u003ca href=\"\/en-nz\/products\/bbq-mafia-mademan-grill-ketchup\"\u003eBBQ Mafia Mademan Grill Ketchup\u003c\/a\u003e. You'll be hiding the jar from the family.\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: Schnitty Roll Supreme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSay it with me. Oooh yeah.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, halved and flattened; 1 egg, beaten; 1 cup panko crumbs; 4 soft rolls; ¼ cup Burger Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDip the chicken in egg, then press into the panko.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in 1cm of oil for 3–4 minutes a side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eRest on a rack for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eLoad the rolls with lettuce, sliced schnitty and a generous stripe of Burger Sauce.\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 Burger Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium-mild, Hub Heat 4\/11. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Burger Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on burgers, kebabs, fries. Try it: slathered through a double cheeseburger; dolloped on a late-night kebab; used as a dipping sauce for hot chips; spread on a chicken schnitty roll.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Burger Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eApple cider vinegar (35%), canola oil, garlic, capsicum, cayenne chilli, brown sugar, pasteurised free-range egg yolks, lemon juice, onion, Worcestershire, cumin, natural liquid smoke, lemon juice concentrate, mustard, antioxidant (385), food acid (260). Contains egg and mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Burger Sauce 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 egg and mustard — not vegan and not egg free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Burger Sauce 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 Burger Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium-mild, Hub Heat 4\/11. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Burger Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on burgers, kebabs, fries. Try it: slathered through a double cheeseburger; dolloped on a late-night kebab; used as a dipping sauce for hot chips; spread on a chicken schnitty roll.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Burger Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple cider vinegar (35%), canola oil, garlic, capsicum, cayenne chilli, brown sugar, pasteurised free-range egg yolks, lemon juice, onion, Worcestershire, cumin, natural liquid smoke, lemon juice concentrate, mustard, antioxidant (385), food acid (260). Contains egg and mustard.\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Burger Sauce 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 egg and mustard — not vegan and not egg free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Burger Sauce 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":44517063819306,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-burger-sauce-200ml-front.png?v=1791301958"},{"product_id":"uncle-mungos-blue-cheese-seasoning-300g","title":"UNCLE MUNGOS: Blue Cheese Seasoning - 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 — gentle 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 Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains dairy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, chips, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTake your wings somewhere new\u003c\/h2\u003e\u003cp\u003eIndulge in Uncle Mungo's Blue Cheese Seasoning — a zesty blend of tangy, spicy and full-bodied flavours built to take your wings somewhere new.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eTangy, spicy and full-bodied with that unmistakable blue cheese character, lifted with a little chilli powder, coriander, cumin and warming spices. Bold and savoury from the first shake.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDusted over a tray of hot wings\u003c\/li\u003e\n\u003cli\u003eSprinkled on chips and wedges\u003c\/li\u003e\n\u003cli\u003eStirred into dips and dressings\u003c\/li\u003e\n\u003cli\u003eTossed through warm popcorn\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA bold, savoury seasoning with a tangy, full-bodied blue cheese aroma.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt (45%), onion, garlic, blue cheese (cultured pasteurised milk, salt, enzymes), black pepper, chilli powder, MSG (621), coriander, cumin, cinnamon, cardamom, sugar, anti caking agent (E170). Contains milk products.\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 dairy (blue cheese \/ milk) — not vegan or dairy 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\/803_drool-blue-cheese-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;\"\u003eThis is the wing-night contraband I'm proudest of — proper blue cheese tang in a shaker, no dip required. Dust it over a tray of hot wings tossed in \u003ca href=\"\/en-nz\/products\/cobra-chilli-kickin-chicken-wing-sauce-hot-hot-buffalo-style-wing-sauce-250ml\"\u003eCobra Chilli Kickin' Chicken Wing Sauce\u003c\/a\u003e, shower it on chips, and stir it through a pour of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e for the cooling crew. Doing a full buffalo board? A dusting of \u003ca href=\"\/en-nz\/products\/pitmastery-buffalo-flava-dust-buffalo-blue-cheese-wing-seasoning\"\u003ePitmastery Buffalo Flava Dust\u003c\/a\u003e is its partner in crime.\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: Blue Cheese Crunch Wedges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAll the wing-night tang, none of the bones.\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 tsp Blue Cheese Seasoning; Chopped chives to finish.\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 spread on a lined tray.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 35 minutes, flipping halfway, until golden and crisp.\u003c\/li\u003e\n\u003cli\u003eShower with Blue Cheese Seasoning straight out of the oven and finish with chives.\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 Blue Cheese Seasoning?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — gentle chilli. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Blue Cheese Seasoning on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, chips, dips. Try it: dusted over a tray of hot wings; sprinkled on chips and wedges; stirred into dips and dressings; tossed through warm popcorn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Blue Cheese Seasoning?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSalt (45%), onion, garlic, blue cheese (cultured pasteurised milk, salt, enzymes), black pepper, chilli powder, MSG (621), coriander, cumin, cinnamon, cardamom, sugar, anti caking agent (E170). Contains milk products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Blue Cheese Seasoning 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 dairy (blue cheese \/ milk) — not vegan or dairy free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Blue Cheese Seasoning made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 300g 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 Blue Cheese Seasoning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — gentle chilli. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Blue Cheese Seasoning on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, chips, dips. Try it: dusted over a tray of hot wings; sprinkled on chips and wedges; stirred into dips and dressings; tossed through warm popcorn.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Blue Cheese Seasoning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Salt (45%), onion, garlic, blue cheese (cultured pasteurised milk, salt, enzymes), black pepper, chilli powder, MSG (621), coriander, cumin, cinnamon, cardamom, sugar, anti caking agent (E170). Contains milk products.\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Blue Cheese Seasoning 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 dairy (blue cheese \/ milk) — not vegan or dairy free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Blue Cheese Seasoning made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 300g 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":44517064015914,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-blue-cheese-seasoning-300g-front.png?v=1791301959"},{"product_id":"little-brixton-sweet-mustard-habanero-sweet-mustard","title":"LITTLE BRIXTON: Sweet Mustard","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet then fiery habanero\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with non-gluten soy sauce — check label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMustard with a Jamaican passport\u003c\/h2\u003e\u003cp\u003eLittle Brixton's \u003cstrong\u003eSweet Mustard\u003c\/strong\u003e is what happens when classic mustard gets a Caribbean upgrade — sweet, tangy and carrying a proper hit of habanero. A Jamaican fusion condiment from the Melbourne crew keeping Brixton's West Indian flavours alive Down Under.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tangy up front — mustard and apple cider vinegar doing their thing — then allspice warmth builds into a genuine habanero kick on the finish. It reads like a mild mustard and finishes like it means it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eThe burger mustard — especially on a jerk chicken burger\u003c\/li\u003e\n\u003cli\u003eSandwiches, wraps and toasties\u003c\/li\u003e\n\u003cli\u003eStir through salad dressings or a stir fry\u003c\/li\u003e\n\u003cli\u003eMix with yoghurt or mayo for an easy dipping sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA golden, spoonable mustard with visible spice through it — pours like a condiment, behaves like a sauce, disappears like both.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard, apple cider vinegar, sugar, allspice, chilli, non-gluten soy sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with non-gluten soy sauce. No other claims published — 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\/485_devilish-mustard-bratwurst.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;\"\u003eOne spoonful for quality control, two for certainty. Sweet, tangy, then the habanero taps you on the shoulder — a mustard that keeps secrets, my kind of condiment. Load it on a burger with chicken dusted in \u003ca href=\"\/en-nz\/products\/coast-n-smoke-drop-in-jerk\"\u003eCoast N Smoke Drop-In Jerk Rub\u003c\/a\u003e and you've got yourself a proper Brixton lunch. The rest of the \u003ca href=\"\/en-nz\/collections\/little-brixton\"\u003eLittle Brixton haul\u003c\/a\u003e is over here — walk casual. Add a few pickles and a splash of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e if you want the burger to bite 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: Sweet Mustard Snag Sangas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, with a habanero alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; 1 brown onion, sliced; 8 slices white bread; 3 tbsp Sweet Mustard.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the sausages over medium heat for 12–15 minutes, turning, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eFry the onion on the hotplate for about 10 minutes until soft and golden.\u003c\/li\u003e\n\u003cli\u003eLay a snag and onions on each slice of bread and finish with a stripe of Sweet Mustard.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sweet, tangy mustard cuts the fatty snag and the habanero arrives just as you go back for more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat does Little Brixton Sweet Mustard taste like?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eSweet and tangy up front from mustard and apple cider vinegar, then allspice warmth builds into a genuine habanero kick on the finish.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat do you eat sweet mustard with?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's the burger mustard — especially a jerk chicken burger — and it's great on sandwiches, wraps, in dressings, or mixed with yoghurt or mayo as a dipping sauce.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs Little Brixton Sweet Mustard hot?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt reads like a mild mustard and finishes with a real habanero warmth — a medium heat that sneaks up on you.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's made with non-gluten soy sauce. No other dietary claims are published — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Little Brixton Sweet Mustard taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet and tangy up front from mustard and apple cider vinegar, then allspice warmth builds into a genuine habanero kick on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"What do you eat sweet mustard with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the burger mustard — especially a jerk chicken burger — and it's great on sandwiches, wraps, in dressings, or mixed with yoghurt or mayo as a dipping sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is Little Brixton Sweet Mustard hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It reads like a mild mustard and finishes with a real habanero warmth — a medium heat that sneaks up on you.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with non-gluten soy sauce. No other dietary claims are published — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"LITTLE BRIXTON","offers":[{"title":"Default Title","offer_id":44525438926890,"sku":"LB-MUSTARD","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/little-brixton-sweet-mustard-front.png?v=1785061266"},{"product_id":"four-saucemen-buffalo-wing-sauce-500ml","title":"FOUR SAUCEMEN: Buffalo Wing Sauce - 500ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium-hot — proper buffalo heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\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 (brand-stated); contains milk (butter) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings — tossed, glazed and served hot\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWings were made for this\u003c\/h2\u003e\u003cp\u003eThere's a reason buffalo wings never go out of style, and this bottle is it. Buttery, tangy and properly hot, the Buffalo Wing Sauce is built to cling to a tray of crispy wings and disappear at speed — game day's non-negotiable.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClassic buffalo: rich and buttery up front, sharp and tangy through the middle, then a clean cayenne heat that lingers. Bold enough to lead, balanced enough to keep you coming back.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason wings with a chicken rub, bake or fry until crisp, then toss in the sauce.\u003c\/li\u003e\n\u003cli\u003eReturn the tossed wings to the heat for a minute to set the glaze.\u003c\/li\u003e\n\u003cli\u003eRe-glaze just before serving for extra cling.\u003c\/li\u003e\n\u003cli\u003eUse it as a dip or drizzle for fries and fried chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy orange-red sauce with a smooth, pourable body that coats evenly and clings to crispy skin.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Red pepper, water, white wine vinegar, sugar, sea salt, lemon juice concentrate, butter (milk), tomato paste, garlic powder, onion powder, spices, Worcestershire sauce, smoke flavour, caramel, xanthan gum. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Contains: milk (butter, listed ingredient). 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\/857_fistpump-buffalo-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBuffalo done properly — buttery, tangy, and hot enough to matter without wrecking the party. Season wings with \u003ca href=\"\/en-nz\/products\/rum-and-que-soft-coq\"\u003eRum and Que Soft Coq Rub\u003c\/a\u003e, bake them crisp, then toss and return to the heat to set. Keep \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e nearby for the ones who chicken 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: Oven-Crisp Buffalo Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo fryer, no mess, no survivors.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg chicken wings, tips removed; 1 tbsp baking powder; 1 tsp salt; ¾ cup Buffalo Wing Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings very dry, toss with the baking powder and salt, and lay them on a rack over a tray.\u003c\/li\u003e\n\u003cli\u003eBake at 220°C for 45–50 minutes, flipping halfway, until crisp and at least 75°C.\u003c\/li\u003e\n\u003cli\u003eToss in the warmed sauce, then return to the oven for 2 minutes to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps like it's been fried.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526842904618,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-buffalo-front.png?v=1783438507"},{"product_id":"meat-mitch-yellow-brick-road-mustard-honey-bbq-sauce-621ml","title":"MEAT MITCH – Yellow Brick Road | Mustard \u0026 Honey BBQ Sauce | 621ml","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 Tangy, mild heat (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No HFCS, Gluten Free (contains honey — not vegan)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, turkey, pork, steak, sausages, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eYellow Brick Road: the golden mustard-and-honey KC sauce\u003c\/h2\u003e\n\u003cp\u003eFollow the Yellow Brick Road to a golden, tangy mustard barbecue sauce with a honeyed backbone. Meat Mitch's Kansas City take on Carolina gold — brilliant for grilling, marinading and dipping.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eTangy prepared mustard and turmeric warmth, rounded out with honey and brown-sugar sweetness. Bright, tangy and a little sweet, with just a touch of spice.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken and turkey, pork and steak, sausages and roast veg. A cracking glaze and an even better dip.\u003c\/p\u003e\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eA glossy golden mustard-honey BBQ sauce. Tangy, mild heat.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Prepared mustard (water, vinegar, mustard seed, salt, turmeric), brown sugar, honey, sugar, tomato paste, distilled vinegar, salt, spices (including paprika and chili pepper), natural flavors, apple cider vinegar, dehydrated onion and garlic, tamarind extract, vanilla extract, molasses.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e No HFCS. Gluten Free. Contains honey (not vegan).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\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\/863_heart-mustard-pork-chop.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;\"\u003eGolden, tangy and honey-kissed — the mustard sauce your chook has been dreaming about. Season the bird with \u003ca href=\"\/en-nz\/products\/loot-n-booty-gold-star-chicken-rub-championship-chicken-rub-369g\"\u003eLoot N' Booty Gold Star Chicken Rub\u003c\/a\u003e and smoke it over \u003ca href=\"\/en-nz\/products\/natural-smoke-bbq-woods-peach-wood-chunks-100-real-peach-smoking-wood-1kg\"\u003eNatural Smoke Peach Wood Chunks\u003c\/a\u003e for a sweet, gentle smoke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Spatchcock Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFollow the road straight to the carving board.\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), spatchcocked; 2 tsp salt; 1 tsp cracked pepper; ½ cup Yellow Brick Road.\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 bird all over and cook indirect at 160°C, skin up.\u003c\/li\u003e\n\u003cli\u003eAfter about 45 minutes, brush with the sauce; brush again 10 minutes later.\u003c\/li\u003e\n\u003cli\u003eCook until the thigh reads 75°C (roughly 1 hour all up), then 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 Spatchcocking evens out the cook so the breast doesn't dry out waiting for the thighs.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529652498474,"sku":"MM-YBR-621","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MM-Yellow-Brick-Road-19-7_OZ_LRes_b995d8a5-8bd9-4d93-8a00-e78b625c34ab.jpg?v=1783077750"},{"product_id":"meat-mitch-white-sauce-whomp-creamy-alabama-style-white-bbq-sauce-621ml","title":"MEAT MITCH – White Sauce WHOMP! | Creamy Alabama-Style White BBQ Sauce | 621ml","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 Tangy, peppery, mild (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Egg. No HFCS, Gluten Free\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Smoked chicken, wings, pulled pork, chips, slaws\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eWhite Sauce WHOMP!: the creamy white BBQ sauce that shows ranch the door\u003c\/h2\u003e\n\u003cp\u003eMeat Mitch's creamy white barbecue sauce — think tangy, peppery and horseradish-sharp, the Alabama-style dressing that belongs on smoked chicken. The self-styled \"anti-ranch\".\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eCreamy and tangy with horseradish bite, brown-sugar sweetness, cayenne warmth and a lemony vinegar lift. Rich but zippy.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eSmoked and grilled chicken, wings, pulled pork, chips and wedges, salads and slaws. A dipping and drizzling sauce for everything.\u003c\/p\u003e\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eA pourable, creamy white BBQ sauce with a peppery, horseradish tang. Mild heat.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybean oil, water, egg yolk, distilled vinegar, sugar, salt, dehydrated garlic and onion, spices, apple cider vinegar, horseradish (with artificial flavor), lemon juice concentrate, modified food starch, natural flavor (with canola oil and mustard seed), xanthan gum, sodium benzoate, potassium sorbate and disodium calcium EDTA (to preserve freshness).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Egg. No HFCS. Gluten Free.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\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\/824_hungry-white-sauce-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;\"\u003eThe anti-ranch — one drizzle over smoked chicken and I quietly retired the ranch bottle for good. Season the chook with \u003ca href=\"\/en-nz\/products\/boars-night-out-white-lightning-award-winning-all-purpose-seasoning-411g\"\u003eBoars Night Out White Lightning\u003c\/a\u003e before it hits the smoker, and shake \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-oath-chip-seasoning-270g\"\u003eBBQ Mafia The Oath Chip Seasoning\u003c\/a\u003e over the chips you'll be 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: Alabama White Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDunk 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 bone-in chicken thighs; 1 tbsp salt, pepper and paprika, mixed; ½ cup White Sauce WHOMP!.\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 thighs and smoke at 135°C for about 1½ hours.\u003c\/li\u003e\n\u003cli\u003eFinish at 180°C for 10 minutes to crisp the skin, until they read 75°C.\u003c\/li\u003e\n\u003cli\u003eDunk each thigh in the white sauce straight off the heat, or drizzle it over and serve with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The tangy, peppery sauce cuts right through rich smoked chicken.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529653088298,"sku":"MM-WHITESAUCE-621","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MM-White-Sauce-16_6_OZ_LRes_3a2e0dac-683e-408c-86e7-e5986607bc60.jpg?v=1783077786"},{"product_id":"kosmos-q-salt-vinegar-wing-dust-153g","title":"KOSMOS Q: Salt \u0026 Vinegar Wing Dust – 153g","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 — tangy, salty, moreish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 153g (shaker); confirm on the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, chips, potatoes\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\u003eSalt \u0026amp; vinegar, no ruined shirt\u003c\/h2\u003e\u003cp\u003eAll the explosive tang of salt-and-vinegar chips, almost none of the mess — Kosmos’ best-selling wing dust, built to season just about anything (especially wings) without the bib. Now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSharp, mouth-watering vinegar tang balanced by clean salt — puckering and moreish, no chilli, the flavour that keeps your hand in the bowl.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eA dry seasoning that dusts on \u003cstrong\u003eafter\u003c\/strong\u003e the cook — no sauce, no mess.\u003c\/li\u003e\n\u003cli\u003eDust hot wings and toss for tangy salt-and-vinegar chicken.\u003c\/li\u003e\n\u003cli\u003eShake over hot chips, wedges or crisps.\u003c\/li\u003e\n\u003cli\u003eHit roast potatoes or a bowl of popcorn.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, pale, salty-sharp powder that shakes clean and clings to hot food — tangy on contact.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Salt, Sodium Diacetate, Sugar, Maltodextrin, Spices, Citric Acid, Malic Acid, White Distilled Vinegar, and less than 2% Silicon Dioxide added to prevent caking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Cook the wings naked, then dust them while hot and toss — all the flavour, none of the sauce mess.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — tangy, salty, moreish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/549_shhh-wing-basket.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: forget the bib — dust hot chips and wings straight from the fryer and let the tang do the work. Want to turn it savoury-sweet? Finish with a brush of \u003ca href=\"\/en-nz\/products\/republic-honey-bbq-sauce-all-purpose-bbq-sauce-500ml\"\u003eRepublic Honey BBQ Sauce\u003c\/a\u003e. The whole \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q crew\u003c\/a\u003e is yours for the raiding. Hot chips, a heavy dusting and a squirt of \u003ca href=\"\/en-nz\/products\/fancy-hanks-tomato-sauce\"\u003eFancy Hanks Tomato Sauce\u003c\/a\u003e — that's lunch 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: Salt \u0026amp; Vinegar Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChip-shop tang, oven-tray effort.\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 Salt \u0026amp; Vinegar Wing Dust.\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.\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 crisp, then dust while hot.\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, tangy, salty, moreish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":44558303952938,"sku":"KOS-WD-SV-SHK","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-salt-and-vinegar-wing-dust-153g-front.png?v=1783979902"},{"product_id":"blues-hog-tennessee-red-bbq-sauce-539g-glass-jar","title":"BLUES HOG: Tennessee Red BBQ Sauce – 539g Glass Jar","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy vinegar with a gentle peppery bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 539g (19oz) glass pint jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). This is the classic jar — original recipe, may contain high fructose corn syrup. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork \u0026amp; beef sandwiches, ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\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:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe original-recipe jar, straight from the South\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Tennessee Red in the classic glass pint jar — the old-school format, made to the original recipe. A thin, vinegar-and-pepper sauce pulled straight from Southern barbecue joints: sharp, zesty and built to cut clean through rich, fatty meat. A mop, a baste and a dipping sauce all in one.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, sharp vinegar up front, a savoury middle and a gentle peppery warmth on the finish. Tangy rather than sweet, thin rather than sticky — the sauce that lifts pulled pork and stops a fatty sandwich feeling heavy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMop it over pork shoulder or ribs through the cook to build tangy layers.\u003c\/li\u003e\n\u003cli\u003eSplash it through freshly pulled pork before it hits the bun.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pork and beef sandwiches.\u003c\/li\u003e\n\u003cli\u003eThin a marinade with it for chicken before the grill — the rogue move that keeps the meat juicy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe traditional glass pint jar — thin and pourable, ready to spoon, mop or splash straight onto the meat.\u003c\/p\u003e\n\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. Note: the jar is the original recipe and may contain high fructose corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/211_grinning-saucing-brisket-mop.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's always had a soft spot for the old jar — original recipe, no fuss. Rub a shoulder with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, smoke it low, then mop and serve with Tennessee Red. A spoon of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the bun sharpens it up.\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: Tennessee Red Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang that cuts through the richness every time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pulled pork; ½ cup Tennessee Red; 6 soft bread rolls; 2 cups coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the pulled pork in a pan with the Tennessee Red for 5 minutes until steaming hot.\u003c\/li\u003e\n\u003cli\u003ePile it into the rolls, top with coleslaw and an extra splash of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The thin vinegar sauce soaks into the pork and keeps a fatty roll from eating heavy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the jar and the bottle?\u003c\/strong\u003e\u003cbr\u003eThe glass jar is the classic, original-recipe format (which can contain high fructose corn syrup). The newer squeeze bottle is the reformulated version. Both are gluten free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it thick and sweet?\u003c\/strong\u003e\u003cbr\u003eNo — it's a thin, tangy vinegar-and-pepper sauce, ideal as a mop or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44561918918698,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/5h7y6c.png?v=1783858478"},{"product_id":"blues-hog-honey-mustard-sauce-510g-glass-jar","title":"BLUES HOG: Honey Mustard Sauce – 510g Glass Jar","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 510g (18oz) glass pint jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). This is the classic jar — original recipe, may contain high fructose corn syrup. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\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:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard — in the classic jar\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard in the traditional glass pint jar, made to the original recipe. A thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey, rounded out by an exotic blend of spices built to flatter smoked and grilled meats.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe classic glass pint jar — thick and spoonable, ready to glaze, spread or dip straight from the jar.\u003c\/p\u003e\n\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. Note: the jar is the original recipe and may contain high fructose corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/075_sausages-coat-sly.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\u003eSweet, sharp and dangerously moreish — Darryl keeps a jar for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Honey Mustard Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, after a promotion.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; ⅓ cup Blues Hog Honey Mustard; 1 brown onion, sliced; 8 bread rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the snags over medium heat for 12–15 minutes, turning often, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eBrush with Honey Mustard for the last 3 minutes so it goes sticky.\u003c\/li\u003e\n\u003cli\u003eFry the onion on the hotplate alongside, then load up the rolls.\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 it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the jar and the bottle?\u003c\/strong\u003e\u003cbr\u003eThe glass jar is the classic, original-recipe format (which can contain high fructose corn syrup). The newer squeeze bottle is the reformulated version. Both are gluten free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44561919246378,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/xsihe7.png?v=1783865742"},{"product_id":"mudgeeraba-spices-south-indian-lime-chutney-mild-350g","title":"MUDGEERABA SPICES: South Indian Lime Chutney Mild – 350g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet-tangy, gentle warmth\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 350g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e meat sandwiches, antipasto, curries, cold cuts\n\u003c\/div\u003e\n\n\u003ch3\u003eSweet up front, vibrant lime on the finish\u003c\/h3\u003e\n\u003cp\u003eA sweet indulgence with a zesty twist — brown sugar and dates build the body, then a quarter-jar of lime purée cuts straight through with bright, fragrant citrus. Currants and raisins add chew, black mustard seed and a touch of chilli keep it interesting. It's the tangy all-rounder that wakes up a sandwich.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eSticky, dark sweetness balanced by sharp lime zest, with a whisper of mustard-seed warmth on the back palate. Mild heat — it's tang, not fire.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe secret weapon in a meat sandwich — brilliant with roast beef, ham or corned meat.\u003c\/li\u003e\n\u003cli\u003eA standout on an antipasto or grazing platter.\u003c\/li\u003e\n\u003cli\u003eBlended with sour cream for an instant dip.\u003c\/li\u003e\n\u003cli\u003eAlongside curries and cold cuts for a tangy lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e350g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown Sugar, Lime Puree (25%), Apple Cider Vinegar, Dates, Currants, Raisins, Sea Salt, Black Mustard Seed, Chilli Powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\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\/189_hungry-biting-brisket-slice.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;\"\u003eDark brown-sugar sweetness up front, then a quarter jar of lime purée snaps through like a cold beer on a hot arvo. It was built for sandwiches. Smoke a brisket with \u003ca href=\"\/en-nz\/products\/misty-gully-brisket-rub\"\u003eMisty Gully Brisket Rub\u003c\/a\u003e, slice it thin onto rye, add a spoon of this and a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. The best lunch you'll have all week, and it came from leftovers.\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: Leftover Brisket Lime Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYesterday's brisket, back for another job.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g sliced smoked or roast beef; 4 slices rye bread; 2 tbsp South Indian Lime Chutney; 2 tbsp sour cream; Handful of rocket.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix 1 tbsp of the chutney through the sour cream.\u003c\/li\u003e\n\u003cli\u003eWarm the beef in a covered pan with a splash of water for 2–3 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread the lime cream on the bread, pile on beef and rocket, then dot with the rest of the chutney.\u003c\/li\u003e\n\u003cli\u003eToast in a hot sandwich press for 3 minutes if you like it crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The lime cuts through rich beef fat the same way a squeeze of citrus does.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sour?\u003c\/strong\u003e\u003cbr\u003eIt's more sweet-tangy than sour — dark sugar and dates balance the bright lime, so it lands zesty rather than sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Store it in the pantry and use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes — gluten free, vegan and vegetarian. It does contain mustard.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it sour?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is more sweet-tangy than sour — dark sugar and dates balance the bright lime, so it lands zesty rather than sharp.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Store it in the pantry and use a clean, dry spoon — never refrigerate.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — gluten free, vegan and vegetarian. It does contain mustard.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562028068906,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/iyo8y8.png?v=1791232416"},{"product_id":"3099-jerky-salt-amp-vinegar-beef-jerky-50g","title":"3099 JERKY: Salt \u0026 Vinegar Beef Jerky – 50g","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 — cracked black pepper, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 50g pack · includes a sachet of vinegar powder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne · 100% Victorian grass-fed beef\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e High protein, low fat, no MSG · contains soy and gluten\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e The pub session, the road trip, anyone who says jerky is boring\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSounds crazy. Is crazy. Works anyway.\u003c\/h2\u003e\u003cp\u003e3099 admit it themselves — salt and vinegar jerky shouldn't work. Then you open the bag, tip in the sachet of vinegar powder they've tucked inside, give it a shake, and understand why this one has a cult following. Add a little, add the lot. Your bag, your call.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSharp, tangy and bright — the vinegar cuts straight through the richness of the beef the way it cuts through hot chips. Underneath there's the same savoury Victorian grass-fed base and cracked black pepper as the Original, so it never turns into pure sourness. The shake-on powder is the fun part: dust it light for a hint, or empty the sachet and go full salt-and-vinegar chip packet.\u003c\/p\u003e\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTip, shake, hook in — the sachet is half the point.\u003c\/li\u003e\n\u003cli\u003eWith a cold beer at the pub or around the fire.\u003c\/li\u003e\n\u003cli\u003eAlongside pickles or gherkins if you want to lean all the way in.\u003c\/li\u003e\n\u003cli\u003eWith sharp cheddar or a creamy goat's cheese on a board.\u003c\/li\u003e\n\u003cli\u003eThe road trip bag for anyone bored of the usual.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the pack\u003c\/h2\u003e\u003cp\u003eBig, dark strips of dried grass-fed beef with a proper chew, plus a separate sachet of pure vinegar powder to shake through. Never frozen, sliced fresh, marinated 24 hours, dried low, then cooled and bagged straight away. 50g.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Victorian grass-fed beef, cracked black pepper, soy sauce, vinegar, spices. Includes a separate sachet of pure vinegar powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e High in protein, low in fat, almost no sugar. No fillers, no artificial colours or flavours, no preservatives, no MSG. \u003cstrong\u003eContains soy\u003c\/strong\u003e, and the soy sauce means gluten is present unless the physical label states otherwise. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat is it made from?\u003c\/strong\u003e Victorian grass-fed beef, cracked black pepper, soy sauce, vinegar and spices, plus a sachet of pure vinegar powder in the pack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's the sachet for?\u003c\/strong\u003e It's vinegar powder. Pour it into the bag, seal it, shake it and eat. Use as much or as little as you like — that's how 3099 intend it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild. The bite here is tang and cracked pepper, not chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Treat it as containing gluten — soy sauce is in the marinade. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Melbourne by 3099 Jerky, using 100% Victorian grass-fed beef that's never been frozen.\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\/759_jaw-drop-beef-jerky.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 Smuggler was a sceptic until the shake. Now it's the one that disappears first off the board. Tip the whole sachet in — half measures are for people who order their steak well done. Follow it with something tangy on the cook: a \u003ca href=\"\/en-nz\/collections\/bbq-sauce\"\u003evinegar-forward sauce\u003c\/a\u003e and a pork shoulder. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e and splash the pulled meat with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml\"\u003eBBQ Mafia The Capo Vinegar Hot Sauce\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: Pub Pickle Plate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSharp, salty and built for the second round.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 50g Salt \u0026amp; Vinegar Beef Jerky with its sachet; 1 cup gherkins or pickled onions; 150g sharp cheddar, cubed; 1 handful salted crisps.\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\u003eOpen the jerky, tip in as much of the vinegar powder as you dare and shake the bag.\u003c\/li\u003e\n\u003cli\u003eArrange the jerky, pickles, cheese and crisps on a board.\u003c\/li\u003e\n\u003cli\u003eServe with a cold beer and let everyone pick their own adventure.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pickles and sharp cheese echo the vinegar tang, so the board tastes deliberate rather than random.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eMore from the range\u003c\/h2\u003e\u003cp\u003eGrab any three 50g packs from the \u003ca href=\"\/en-nz\/collections\/3099-jerky\"\u003e3099 Jerky range\u003c\/a\u003e and save 10%.\u003c\/p\u003e","brand":"3099 JERKY","offers":[{"title":"Default Title","offer_id":44584030175274,"sku":"3099SALV50","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/3099-jerky-salt-vinegar-beef-jerky-50g-front.png?v=1784777869"},{"product_id":"chamcham-kimchi-relish-crunchy-korean-relish-250g","title":"CHAMCHAM - Kimchi Relish | Crunchy Korean Relish | 250g","description":"\u003ch2\u003eNot kimchi in a jar. Something better behaved.\u003c\/h2\u003e\n\u003cp\u003eKimchi is fantastic and kimchi is also a commitment — it's loud, it takes over the fridge, and it doesn't always play nicely with what's on the plate. This is the fix. ChamCham built a relish around a proper kimchi base (73% cabbage), then brought in green apple and radish to keep it crisp and bright.\u003c\/p\u003e\n\u003cp\u003eThe result enhances your food instead of shouting over it. One customer went through two jars in a week and learned to bake sourdough purely so she had something else to put it on. We're not going to pretend that's normal, but we understand it.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eTangy and clean off the top — rice vinegar and green apple doing the work. Underneath sits a deep savoury base: fermented cabbage, anchovy extract and gluten-free soy giving it a proper umami floor that most relishes never get near. Plum syrup rounds it. Sesame and chilli flake trail off the back with a gentle warmth. It finishes crisp rather than sour.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eBBQ meats — brisket, sausages off the sizzle, pulled pork. Burgers and hot dogs. Toasties and tuna melts. A cheeseboard. Fried eggs on rice. Ramen. Grain bowls. Tacos. Cold cuts. Pizza, apparently, and we're not arguing.\u003c\/p\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003eRusty red-orange, chunky and wet, shot through with visible cabbage and radish. Genuine crunch — it holds texture instead of collapsing into mush. Heat sits at \u003cstrong\u003eHub Heat 2\/11\u003c\/strong\u003e: mild, warm, family-safe.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eBecause a good relish is the most underrated thing on a BBQ table, and because this one is handmade in Port Melbourne with real kimchi rather than vinegar and red food dye. It's the jar that quietly disappears fastest.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Kimchi [cabbage (73%), radish, red pepper powder, garlic, fish sauce, salt, sugar, spring onion, onion, ginger, leek, xanthan gum], radish, green apple, rice vinegar, gluten free soy sauce [water, defatted soybeans, salt, rice, alcohol], anchovy extract, red pepper flake, plum syrup, sesame, yeast extract, L-glutamate salt, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish, soy and sesame. Produced in a facility that also processes products containing eggs, nuts, dairy, shellfish, molluscs and sulphites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free. Nut-free. (Contains fish sauce and anchovy — not vegetarian or vegan.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/178_joyful-tossing-coleslaw.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;\"\u003eKimchi with better manners: crunchy cabbage, green apple and radish, tangy and savoury without taking over the plate. Pile it onto a brisket roll seasoned with \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e, add a drizzle of \u003ca href=\"\/en-nz\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eBBQ Mafia Mobster BBQ Sauce\u003c\/a\u003e, and watch the jar keep sneaking back for seconds. Sausages off the barbie will happily take the rest.\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: Kimchi Relish Pulled Pork Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe toastie that went to finishing school.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 2 tbsp butter, softened; 100g grated cheddar; 4 tbsp ChamCham Kimchi Relish; 100g leftover pulled pork or ham.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter one side of each slice of bread.\u003c\/li\u003e\n\u003cli\u003eBuild two sandwiches, buttered sides out, with cheese, relish and pork.\u003c\/li\u003e\n\u003cli\u003eCook on a flat-top or pan over medium heat for 3–4 minutes a side, pressing down, until golden and melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The tangy crunch of the relish cuts through the melted cheese and rich pork.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038531114,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamchamsaucekimchirelish.png?v=1792874953"},{"product_id":"tillmans-barbecue-grandmas-red-bbq-sauce","title":"TILLMAN'S BARBECUE: Grandma's Red BBQ Sauce – 595g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and tangy, only a whisper of pepper\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains fish (anchovies) \u0026amp; soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, chicken, meatballs, nuggets, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA 1940s Florida family secret, finally in a bottle\u003c\/h2\u003e\n\u003cp\u003eThis is the one the whole thing was built on. Great-uncle Joe worked the recipe out in Hialeah, Florida after he came home from the war in the 1940s, and he shared it with exactly one person — his sister. Three generations later it still hasn't left the Nelson family and it still isn't written down anywhere you can get at it. Pitmaster Lee Nelson tightened it up for the competition judges, and that's what's in the bottle.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSouthern sweet-tangy, and noticeably less sugary than most American sauces. Brown sugar and ripe tomato lead, then a clean vinegar snap cuts straight through the middle and keeps it lively. Mustard, black pepper and a trace of red pepper sit underneath — warmth rather than heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze pork ribs in the last 20 minutes so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eMop chicken pieces on the grill — that vinegar edge stops it going cloying.\u003c\/li\u003e\n\u003cli\u003eStir it through meatballs, or use it straight as a dipping sauce for nuggets.\u003c\/li\u003e\n\u003cli\u003eWhisk it 50\/50 with mayo for a barbecue aioli — the family's own move, and it's a good one.\u003c\/li\u003e\n\u003cli\u003eTillman's competition team blend all three of their sauces over low heat for a one-off comp profile. Worth a crack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep red, glossy and pourable — thinner than a comp glaze, so it mops and bastes beautifully without needing thinning. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (water, tomato paste, corn syrup, vinegar, salt, onion, natural flavourings, garlic), brown sugar, distilled vinegar, mustard (vinegar, water, mustard seed, salt, mustard bran, turmeric, garlic, paprika, spice, onion), Worcestershire (distilled vinegar, water, salt, hydrolysed soy protein, brown sugar, corn syrup, molasses, tamarind, caramel colour, spices, potassium sorbate), pepper sauce (distilled vinegar, red pepper, salt), salt, black pepper, phosphoric acid, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (anchovies) and soy. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/014_basting-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\u003eDarryl reckons this is the sauce your nan would've made if your nan had been a Florida pitmaster. Season a pork shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue Grunt Cherry Pork Rub\u003c\/a\u003e, take it low and slow, then mop with Grandma's Red through the back stretch. A spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the roll underneath and you've built the whole plate. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grandma's Red Ribs with BBQ Aioli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA family secret, shared with exactly everyone at your table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs (about 1.5kg); 2 tbsp salt, pepper and brown sugar mix; 1 cup Grandma's Red BBQ Sauce; ¼ cup whole-egg mayo.\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 ribs all over and smoke at 120°C for about 5 hours, until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush with Grandma's Red in the last 20 minutes so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eWhisk ¼ cup of the sauce with the mayo for a barbecue aioli.\u003c\/li\u003e\n\u003cli\u003eSlice between the bones and serve with the aioli for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e That 50\/50 aioli is the family's own move, and the vinegar snap keeps it from going sickly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Grandma's Red spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's mild. There's a trace of red pepper for warmth, but the story here is sweet and tangy, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Competition Brew?\u003c\/strong\u003e\u003cbr\u003eGrandma's Red is thinner, sharper and less sweet, with a clear vinegar note. Competition Brew is thicker and sweeter, built for brisket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eTillman's label it naturally gluten free, but it does contain fish (anchovies) and soy — always confirm against the physical label if you have an allergy.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620554895402,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-grandmas-red-bbq-sauce-595g-front_42a2de05-965a-404c-a229-5329dd3b85c9.png?v=1785111578"},{"product_id":"tillmans-barbecue-florida-gold-mustard-bbq-sauce","title":"TILLMAN'S BARBECUE: Florida Gold Mustard BBQ Sauce – 567g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — tangy mustard sharpness, not chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains sulphites \u0026amp; honey. No fish or soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, brisket, chicken, grilled veg, snags\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBest Sauce on the Planet. Their words — well, the American Royal's\u003c\/h2\u003e\n\u003cp\u003eIn 2023 Florida Gold took first place in the mustard category at the American Royal World Series of Barbecue and then posted the highest score of every sauce category in the contest — which is how a Florida family sauce ended up wearing the title Best Sauce on the Planet. The award ribbon is printed right there on the back label. The Nelsons sat on this recipe for years before they finally bottled it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA Carolina-style mustard sauce with a Florida accent. Sharp yellow mustard and cider vinegar lead, agave and honey round the edges off, then horseradish, lime and natural smoke arrive late and give it a length most mustard sauces simply don't have. Tangy, sweet, smoky and savoury, in that order.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePour it alongside brisket before you wrap — that's Lee Nelson's own competition trick, freely given away on the label.\u003c\/li\u003e\n\u003cli\u003eMop pork ribs and pulled pork through the cook; mustard and pork is the oldest partnership in barbecue.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs on the grill and let the sugars catch.\u003c\/li\u003e\n\u003cli\u003eToss it through roasted potatoes or grilled veg — it's genuinely good away from meat.\u003c\/li\u003e\n\u003cli\u003eUse it as the mustard on a snag in bread and never look back.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright golden yellow, smooth and medium-bodied — pours easily, clings well enough to glaze. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (vinegar, mustard seed, salt, spices, turmeric), sugar, cider vinegar, agave, honey, salt, horseradish (horseradish root, vinegar, salt), lime juice concentrate (water, concentrated lime juice, sodium metabisulphite and sodium benzoate (preservative), lime oil — contains sulphites), black pepper, garlic, natural smoke concentrate, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites. Contains honey, so it isn't vegan. This is the only sauce in the Tillman's range with no fish or soy on the panel. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/109_eyes-roll-ecstasy-mac.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 has smuggled a lot of mustard sauces past a lot of customs officers and this is the one he'd go back for. Coat a brisket in \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black Rub\u003c\/a\u003e, smoke it hard, then splash Florida Gold in the foil before you wrap — exactly as Lee does it. Serve with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e to answer all that tang with something sweet. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\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: Florida Gold Pulled Pork Mac\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers with a trophy cabinet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 300g macaroni; 3 cups homemade cheese sauce; 2 cups leftover pulled pork, warmed; ⅓ cup Florida Gold Mustard BBQ Sauce; ½ cup breadcrumbs.\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 macaroni 1 minute short of the packet time and drain.\u003c\/li\u003e\n\u003cli\u003eFold through the cheese sauce, pulled pork and half the Florida Gold, then tip into a baking dish.\u003c\/li\u003e\n\u003cli\u003eScatter with breadcrumbs and bake at 200°C for 20 minutes until golden and bubbling.\u003c\/li\u003e\n\u003cli\u003eDrizzle the rest of the sauce over the top before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Florida Gold spicy?\u003c\/strong\u003e\u003cbr\u003eNo. The bite is mustard and horseradish sharpness, not chilli — it reads tangy rather than hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does “Best Sauce on the Planet” actually mean?\u003c\/strong\u003e\u003cbr\u003eIt's the title Florida Gold earned at the 2023 American Royal World Series of Barbecue after winning the mustard category with the highest score of all sauce categories.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain anchovies like the other Tillman's sauces?\u003c\/strong\u003e\u003cbr\u003eNo — Florida Gold has no fish or soy on its panel. It does declare sulphites and contains honey.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620555288618,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-florida-gold-mustard-bbq-sauce-567g-front_c9191d5e-d200-47e2-a0ea-ebba985b1c06.png?v=1785111592"},{"product_id":"lillies-q-carolina-barbeque-sauce-380ml","title":"LILLIE'S Q: Carolina Barbeque Sauce – 380ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — tangy and vinegar-forward rather than chilli-hot (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 380ml squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e 1st place, vinegar sauce category, 2024 World BBQ Championship (per Lillie's Q)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free, no high-fructose corn syrup — contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork ribs, pork belly, chicken thighs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Western Carolina sauce with a world title to its name\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Carolina Barbeque Sauce is a Western Carolina-style tomato-vinegar BBQ sauce from Chef Charlie McKenna's Chicago barbecue brand, made for pulled pork, ribs and chicken. According to Lillie's Q, this formula took first place in the vinegar sauce category at the 2024 World BBQ Championship. It's built with low-and-slow pork in mind, but it earns its keep on pretty much anything that's spent time near smoke.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is tomato and cane sugar sweetness, the middle brings a sharp hit of distilled vinegar and yellow mustard tang, and it finishes with molasses depth and a whisper of garlic, onion and lime. Balanced rather than sugary — this is a grown-up sauce.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBaste pulled pork in the last 30 minutes on the smoker so the sugars caramelise without catching\u003c\/li\u003e\n\u003cli\u003eFold straight through freshly shredded pork shoulder or chicken as a finishing sauce\u003c\/li\u003e\n\u003cli\u003eServe alongside ribs or burnt ends as a dipping sauce\u003c\/li\u003e\n\u003cli\u003eLoosen with a splash of apple cider vinegar to make a mop sauce for the whole cook\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through baked beans for an instant upgrade\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep reddish-brown, medium-thick and properly pourable — loose enough to squeeze straight onto a plate but with enough body to cling to pulled pork.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato concentrate (water, tomato paste), cane sugar, water, distilled vinegar, yellow mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), molasses, corn starch, salt, apple juice concentrate, spices, garlic, onion, paprika, lime juice concentrate, tamarind paste, natural flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains mustard. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lillie's Q Carolina Barbeque Sauce spicy?\u003c\/strong\u003e No. It's tangy and sweet with no chilli heat, so it suits the whole table — 0 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it won any awards?\u003c\/strong\u003e Lillie's Q says the formula took first place in the vinegar sauce category at the 2024 World BBQ Championship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best used on?\u003c\/strong\u003e It's built for pulled pork and ribs, and works just as well folded through shredded chicken or served with pork belly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\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\/391_savouring-carolina-pork-roll.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;\"\u003eTomato, vinegar and a mustard snap — this is the Western Carolina bottle that makes pulled pork taste like it came off a proper pit. Rub a shoulder in \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, smoke it over \u003ca href=\"\/en-nz\/products\/western-bbq-products-apple-smoking-wood-chips-100-real-apple-wood-180-cu-in\"\u003eWestern Apple Wood Chips\u003c\/a\u003e at 120°C, then fold this through the shredded meat and pile \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eAcide Dill Cucumber Chips\u003c\/a\u003e on the bun. Straight-shooting sauce, no fuss.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Carolina Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe backyard version of a Carolina pit classic.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 3 tbsp sweet pork rub; 200ml Carolina Barbeque Sauce; 60ml apple cider vinegar; 8 soft white rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over and rest it in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, wrapping in foil or paper once the bark has set (around 70°C internal), until it probes tender at 93–95°C — allow 8–10 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for at least 1 hour, then shred, discarding the bone and any loose fat.\u003c\/li\u003e\n\u003cli\u003eWarm the sauce with the vinegar, fold it through the pork and pile into rolls.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Loosening the sauce with vinegar lets it soak into every strand instead of sitting on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Lillie's Q Carolina Barbeque Sauce spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's tangy and sweet with no chilli heat, so it suits the whole table — 0 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"Has it won any awards?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lillie's Q says the formula took first place in the vinegar sauce category at the 2024 World BBQ Championship.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best used on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's built for pulled pork and ribs, and works just as well folded through shredded chicken or served with pork belly.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659351519274,"sku":"LILLIESQ-CAROLINA","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-carolina-bbq-sauce-380ml-front.png?v=1792769542"},{"product_id":"lillies-q-gold-barbeque-sauce-380ml","title":"LILLIE'S Q: Gold Barbeque Sauce – 380ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — tangy mustard, not hot (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 380ml squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free, no high-fructose corn syrup — contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, hot links and sausages\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSouth Carolina mustard sauce, the way it should taste\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Gold Barbeque Sauce is a tangy South Carolina-style mustard BBQ sauce from Chef Charlie McKenna's Chicago barbecue brand, made for chicken, pork and hot links. Bright yellow, tangy and built for chook and pork rather than a sugar hit. If you've never tried a mustard barbecue sauce, this is a genuinely good place to start.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is a sharp mustard tang, the middle brings cane sugar and vinegar working against each other, and it finishes with tomato paste, molasses and a hint of lime and garlic. Tangy the whole way through, never hot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over smoked chicken thighs or a whole bird in the last 20 minutes on the grill\u003c\/li\u003e\n\u003cli\u003eGlaze hot links or bratwurst straight off the barbecue\u003c\/li\u003e\n\u003cli\u003eBaste a pork shoulder through a low-and-slow cook\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pork skewers\u003c\/li\u003e\n\u003cli\u003eRogue move: whisk with olive oil for a mustard-forward salad dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright mustard-gold, medium-thick and glossy — squeezes smoothly and holds its colour once cooked.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, yellow mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), cane sugar, distilled vinegar, tomato paste, molasses, corn starch, salt, apple juice concentrate, spice, onion, garlic, lime juice concentrate, paprika, tamarind paste and natural flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains mustard. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lillie's Q Gold Barbeque Sauce spicy?\u003c\/strong\u003e No. It's tangy, not hot — no chilli heat at all, 0 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does a mustard barbecue sauce taste like?\u003c\/strong\u003e Sharper and tangier than a tomato-based sauce, with a bright, savoury edge and a gentle sweetness behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, pork and hot links are the classic South Carolina pairing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\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\/399_cheers-gold-mustard-rib-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBright yellow and tangy the whole way down — South Carolina's mustard style is a ripper on chook and pork. Season thighs with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackBear BBQ Chicken Rub\u003c\/a\u003e, smoke them over \u003ca href=\"\/en-nz\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eWestern Hickory Wood Chips\u003c\/a\u003e, then brush this on for the last 15 minutes so it turns sticky and glossy. If your mates only know tomato sauce, this is how you smuggle them across the border.\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: Mustard-Glazed Smoked Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTangy, glossy and dead easy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg bone-in, skin-on chicken thighs; 2 tbsp chicken rub; 150ml Gold Barbeque Sauce; 1 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 75 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the sauce and honey, brush over the thighs and cook another 15 minutes until glossy and 75°C at the thickest part.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\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\": \"Is Lillie's Q Gold Barbeque Sauce spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's tangy, not hot — no chilli heat at all, 0 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What does a mustard barbecue sauce taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sharper and tangier than a tomato-based sauce, with a bright, savoury edge and a gentle sweetness behind it.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, pork and hot links are the classic South Carolina pairing.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659355090986,"sku":"LILLIESQ-GOLD","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-gold-bbq-sauce-380ml-front.png?v=1792769542"},{"product_id":"blues-hog-champions-blend-bbq-sauce-680g","title":"BLUES HOG: Champions' Blend BBQ Sauce – 680g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-moderate — a peppery backbone that brings depth, not a hot sauce\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 680g (24oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Blues Hog, LLC — Washington, Missouri)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, all-natural ingredients (brand claim); always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry, pork, beef, seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one-bottle answer for cooks who want to win, not just feed people\u003c\/h2\u003e\u003cp\u003eChampions' Blend is Blues Hog's do-everything Choice of Champions release — built by folding the best bits of the brand's other sauces into one ready-to-use bottle. It's for the cook who doesn't want to choose between five different sauces on the bench, and it's the one Blues Hog says 90% of competition BBQ teams nationwide already reach for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBlues Hog calls it the trifecta — sweet, smokey and tangy, all present at once rather than taking turns. It opens sweet and rounded, moves through a genuine smokey depth, and finishes tangy with a peppery backbone that keeps it from ever going flat or one-note. That backbone brings real depth without tipping into heat — this is a flavour-first sauce, not a chilli one.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMarinate chicken, pork or beef in it before it goes anywhere near the grill.\u003c\/li\u003e\n\u003cli\u003eUse as a finishing glaze on ribs, wings or a whole chook in the last 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush it over grilled or baked seafood for a quick sweet-smokey crust.\u003c\/li\u003e\n\u003cli\u003eServe straight from the bottle as a table dipping sauce for chips or fritters.\u003c\/li\u003e\n\u003cli\u003eKeep a bottle at the ready for anything that comes off the grill needing a finishing touch.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eSupplied in Blues Hog's standard 24oz (680g) squeeze bottle format, consistent with the rest of the Choice of Champions lineup — built for easy basting and glazing straight from the bottle. Exact colour and pour consistency are best confirmed against the physical bottle once landed, rather than assumed from the other Blues Hog sauces in the range.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (per blueshog.com):\u003c\/strong\u003e Ketchup (tomato concentrate, sugar, distilled vinegar, salt, spices, onion powder, natural flavors), brown sugar, apple cider vinegar, water, spice blend (paprika, salt, garlic powder, silicon dioxide), hickory smoke flavoring, salt, horseradish powder, Worcestershire powder blend, distilled vinegar, vanilla extract, lemon juice concentrate, granulated garlic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, all-natural ingredients (brand claim on blueshog.com). Note: some US retailer listings show a slightly different ingredient deck for this product, mentioning Worcestershire sauce (with anchovies\/soy) as a wet ingredient rather than a Worcestershire powder blend — this should be confirmed against the physical AU-import label once one is in hand. Always check the physical label for the most current allergen information.\u003c\/p\u003e\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\/083_trophy-brisket-board-proud.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;\"\u003eNinety percent of competition teams already reach for this one, and Darryl's not about to argue with a Memphis in May trophy. It runs the sweet-smokey-tangy trifecta on chicken, pork, beef or a seafood skewer without missing a beat — brush it on late so that peppery backbone stays sharp instead of scorched. Season with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-garlic-goals-all-purpose-rub\"\u003eLow N Slow Basics Garlic Goals All Purpose Rub\u003c\/a\u003e first, and keep a shake of \u003ca href=\"\/en-nz\/products\/misty-gully-competition-chicken-salt-150g\"\u003eMisty Gully Competition Chicken Salt\u003c\/a\u003e on the bench for the 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: Champions' Blend Spatchcock Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne bird, one bottle, one very smug cook.\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 all-purpose rub; ½ cup Champions' Blend.\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, press the bird flat, season all over and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for about 50 minutes until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce twice over the last 10–15 minutes so it sets without scorching.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Not hot — Champions' Blend has a peppery backbone that adds depth, but it isn't a chilli or hot sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Blues Hog states it's gluten free with all-natural ingredients on blueshog.com; always check the physical label for the current allergen statement.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e As a marinade, a finishing glaze, or a dipping sauce — it's built to work on poultry, pork, beef and seafood without switching bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, distributed by Blues Hog, LLC of Washington, Missouri.\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\": \"Not hot — Champions' Blend has a peppery backbone that adds depth, but it isn't a chilli or hot sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog states it's gluten free with all-natural ingredients on blueshog.com; always check the physical label for the current allergen statement.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"As a marinade, a finishing glaze, or a dipping sauce — it's built to work on poultry, pork, beef and seafood without switching bottles.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, distributed by Blues Hog, LLC of Washington, Missouri.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44682958995498,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-champions-blend-bbq-sauce-680g-front.png?v=1786408104"},{"product_id":"carolina-bbq-dry-rub-340g","title":"CROIX VALLEY: Carolina BBQ Dry Rub | Carolina-Style BBQ Rub | 340g (12oz) Shaker","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 stated — tangy and pepper-forward, not a heat play\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pulled pork, whole hog, pork shoulder, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Carolina tang without leaving home\u003c\/h2\u003e\n\u003cp\u003eBuilt for the vinegar-forward, low-and-slow tradition of the Carolinas, this rub gives whole hog and pulled pork shoulder the tang they're famous for before a drop of sauce ever gets involved. It's for the backyard pitmaster chasing that classic Eastern Carolina bite, and it nails the balance between tang and savoury without tipping into sour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate opens tangy and bright, middle settles into cracked pepper and a savoury garlic backbone, finish carries a gentle warmth that sits well under a vinegar mop.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder generously and let it sit uncovered in the fridge overnight so the tang and salt penetrate before it goes on the smoker.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow around 110°C, spritzing with a cider vinegar mix every hour to keep the bark from drying out.\u003c\/li\u003e\n\u003cli\u003eOnce pulled, toss the pork through its own rendered juices and a splash more vinegar for that classic Carolina finish.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: rub it onto chicken thighs before grilling for a quicker weeknight taste of the same tang.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of pale golden-brown rub with fine, tangy-looking spice flecks throughout; a fine grind that dissolves quickly into a wet bark rather than sitting proud on the surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Paprika, Salt, Sugar, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/876_sprinkling-pork-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCarolina flavour lives and dies on the tang, and this one gets it right without tipping sour. Coat the shoulder the night before, then let it ride low and slow till the bark sets. Once it's pulled, glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell's Holy Grail hog glaze\u003c\/a\u003e for a proper Eastern Carolina finish. Pile the pork into soft rolls with slaw dressed in \u003ca href=\"\/en-nz\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e for a proper Carolina sanga.\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 Carolina Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang first, sauce optional.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder; 4 tbsp Carolina BBQ Dry Rub; 1 cup cider vinegar mixed with 1 cup apple juice, 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\u003eCoat the shoulder well and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 110–120°C, spritzing every hour once the bark has set.\u003c\/li\u003e\n\u003cli\u003eCook until it probes soft at 93–95°C, then wrap and rest for 1 hour.\u003c\/li\u003e\n\u003cli\u003ePull it and toss through the rendered juices with a splash more vinegar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat style of BBQ is this rub for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's built in the Carolina tradition — tangy and pepper-forward, made for pulled pork and whole hog.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it need a vinegar sauce as well?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt works beautifully alone, but a splash of vinegar mop or sauce after cooking leans further into the classic Carolina style.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324845610,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-carolina-bbq-dry-rub-340g-front.png?v=1788141289"},{"product_id":"sweet-carolina-gold-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Sweet Carolina Gold BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA mustard-forward gold sauce for the everyday squeeze bottle\u003c\/h2\u003e\n\u003cp\u003eSweet Carolina Gold is Croix Valley's take on the mustard-based Carolina style, tangy and sweet in equal measure. It's part of the Foundry Series — the brand's everyday squeeze-bottle line, built for regular use rather than the occasional glass-bottle pour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sharp mustard tang. Middle: honey-style sweetness balancing the sharpness. Finish: a light vinegar tang that keeps it from sitting too sweet.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pulled pork in the last 15–20 minutes for a classic Carolina-style glaze\u003c\/li\u003e\n\u003cli\u003eUse as a dip alongside pork ribs\u003c\/li\u003e\n\u003cli\u003eToss through pulled chicken for a tangy alternative to tomato-based sauce\u003c\/li\u003e\n\u003cli\u003eSqueeze straight onto a pulled pork sandwich at serving\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into mayo for a quick Carolina-gold slaw dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright mustard-yellow, thinner than the glass-bottle range and squeezes easily straight from the Foundry Series bottle. Loosens further with gentle warmth for easy drizzling.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Yellow Mustard (water, vinegar, mustard seed, salt, turmeric, spices), Brown Sugar, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Distilled Vinegar, Garlic Powder, Salt, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/897_shhh-carolina-gold-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMustard-based sauce is the underrated one in the range — sharp enough to cut straight through rich pulled pork without vanishing under it. Warm it slightly before squeezing so it drizzles thin rather than sitting in one spot. Rub the pork first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow n Slow's Honey Soy Slammer rub\u003c\/a\u003e for a sweeter base. Shred the pork into rolls with \u003ca href=\"\/en-nz\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e piled on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Carolina Gold Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch and tang for the pulled pork.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 cups shredded cabbage; 1 carrot, grated; ⅓ cup mayonnaise; 3 tbsp Sweet Carolina Gold BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the mayo and sauce together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's Croix Valley's everyday squeeze-bottle line, built for regular use alongside the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a mustard-based sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's a Carolina Gold style sauce with a mustard base, tangy and sweet.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePulled pork, pork ribs and chicken, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329236522,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-sweet-carolina-gold-bbq-sauce-foundry-325ml-front.png?v=1788141707"},{"product_id":"cobra-chilli-summer-sizzle-chilli-sauce-medium-medium-heat-chilli-sauce-250ml","title":"COBRA CHILLI: Summer Sizzle Chilli Sauce Medium | Medium Heat Chilli Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — built on 30% fresh Chilli de Arbol, milder than cayenne\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten-source ingredient) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Grilled chicken, fish tacos, prawns off the barbie, scrambled eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFresh, fiery and built for a Queensland summer\u003c\/h2\u003e\n\u003cp\u003eCobra Chilli went looking for the rare Chilli de Arbol — the skinny \"bird's beak\" pod that punches well above its size — and built a whole sauce around it. Summer Sizzle is the result: a fresh, Mexican-leaning chilli sauce for anyone who wants real heat without losing the meal underneath it. It's the bottle you reach for when the barbie's fired up and the day's too hot for anything heavy.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and fresh onion open things up, sweet and rounded, before the Chilli de Arbol arrives with a clean, grassy heat that builds steadily rather than slapping you in the face. Garlic and cumin dig in through the middle for savoury depth, vinegar keeps it bright, and a whisper of white pepper lingers on the finish alongside the chilli warmth.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash it straight over grilled chicken thighs or a whole butterflied bird off the barbie\u003c\/li\u003e\n\u003cli\u003eFold through fish tacos with shredded cabbage and lime for an instant Baja-style hit\u003c\/li\u003e\n\u003cli\u003eToss through prawns in the pan for a five-minute weeknight sauce\u003c\/li\u003e\n\u003cli\u003eStir into scrambled eggs or a breakfast burrito for a Sunday morning wake-up\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA fresh, vivid red-orange sauce with visible flecks of chilli, onion and garlic suspended through it — pourable, not gluggy, true to its fresh-tomato base.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Tomato, Fresh Chilli de Arbol (30%), Fresh Onion, Sugar, Vinegar, Fresh Garlic, Sea Salt, Cumin Seed, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten-source ingredient) — 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\/561_cheers-chilli-burger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl'd stake his cutlass on this for a butterflied chook. Rub it with \u003ca href=\"\/en-nz\/products\/smoky-pastures-risk-it-seasoning-rub\"\u003eSmoky Pastures Risk It Rub\u003c\/a\u003e the night before, uncovered in the fridge, then cook over indirect heat till the thickest part of the thigh reads 75°C. Glaze late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell Royal Shine\u003c\/a\u003e, and Summer Sizzle goes on at the table.\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: Sizzle Lime Crema\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe fish-taco sauce you'll put on everything.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup sour cream; Zest and juice of ½ lime; 1–2 tsp Summer Sizzle; Pinch of salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together.\u003c\/li\u003e\n\u003cli\u003eSpoon over fish tacos, grilled corn or a burrito bowl.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Summer Sizzle Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — built on 30% fresh Chilli de Arbol, milder than cayenne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Summer Sizzle Chilli Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on grilled chicken, fish tacos, prawns off the barbie, scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Summer Sizzle Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly (no gluten-source ingredient). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Summer Sizzle Chilli Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Summer Sizzle Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — built on 30% fresh Chilli de Arbol, milder than cayenne.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Summer Sizzle Chilli Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on grilled chicken, fish tacos, prawns off the barbie, scrambled eggs.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Summer Sizzle Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly (no gluten-source ingredient). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Summer Sizzle Chilli Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default Title","offer_id":44818783010858,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-summer-sizzle-chilli-sauce-medium-250ml-front.png?v=1789070068"},{"product_id":"cobra-chilli-fever-chilli-sauce-extreme-extreme-heat-hot-sauce-150ml","title":"COBRA CHILLI: Fever Chilli Sauce Extreme | Extreme Heat Hot 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 Extreme — 50% fresh Carolina Reaper chilli (1,641,183 SHU)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, low-and-slow pulled pork, grilled prawns, or stirred through a bloody mary for the brave\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eNot for the faint-hearted\u003c\/h2\u003e\n\u003cp\u003eFever Chilli Sauce Extreme is Cobra Chilli's flagship gauntlet-throw: half fresh Carolina Reaper by weight, grown right here in Queensland. This one exists for the heat-seekers who've worked their way through every other bottle in the cupboard and are still asking \"is that all you've got?\" An award-winning drop, and rightly so — it backs up the burn with real flavour, not just pain.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front there's a bright hit of fresh tomato and garlic before the reaper announces itself — slow-building, floral-fruity heat with a warm cumin undertone and a savoury white pepper finish that lingers long after the glass is empty. This is chunky, home-style heat, not a one-note chilli extract burn.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhisk a teaspoon into wing sauce or a glaze for smoked chicken wings\u003c\/li\u003e\n\u003cli\u003eFold through shredded pulled pork before it hits the bun\u003c\/li\u003e\n\u003cli\u003eBaste grilled prawns or barramundi in the last minute over coals\u003c\/li\u003e\n\u003cli\u003eStir into a bloody mary or a cheese toastie for those who like to suffer a little\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA beautiful, chunky, home-made consistency — visible flecks of fresh chilli, tomato and onion rather than a smooth, processed sauce.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Carolina Reaper Chilli (50%), Fresh Tomato, Fresh Onion, Fresh Garlic, Sugar, Vinegar, Cumin Seed, Sea Salt, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian — 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\/883_sweaty-grin-hot-tenders.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;\"\u003eI've out-run customs on less nerve than this bottle takes. Rub a pork shoulder with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, take it low to around 95°C internal so it pulls clean, and sauce the pulled meat with \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e. Fever is the last step — a few drops per roll, never a pour.\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: Bloody Mary for the Brave\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBrunch, but make it a dare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 150ml tomato juice; 45ml vodka; A squeeze of lemon; A dash of Worcestershire sauce; Pinch of celery salt; 2–3 drops Fever.\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 over ice.\u003c\/li\u003e\n\u003cli\u003eTaste before you add a fourth drop. Trust us.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Fever Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExtreme — 50% fresh Carolina Reaper chilli (1,641,183 SHU).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Fever Chilli Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, low-and-slow pulled pork, grilled prawns, or stirred through a bloody mary for the brave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Fever Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Fever Chilli Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Fever Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Extreme — 50% fresh Carolina Reaper chilli (1,641,183 SHU).\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Fever Chilli Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, low-and-slow pulled pork, grilled prawns, or stirred through a bloody mary for the brave.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Fever Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Fever Chilli Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818784419882,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-fever-chilli-sauce-extreme-150ml-front.png?v=1789070075"},{"product_id":"cobra-chilli-black-magic-bbq-sauce-extreme-heat-bbq-sauce-250ml","title":"COBRA CHILLI: Black Magic BBQ Sauce | Extreme Heat BBQ Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Extreme — 15% fresh Chocolate Carolina Reaper chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, pork ribs, burnt ends, or basted onto snags on the barbie\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eClassic BBQ sauce with a reaper problem\u003c\/h2\u003e\n\u003cp\u003eBlack Magic BBQ Sauce is built the old-school way — fresh tomato, fresh garlic, fresh onion, molasses and spices simmered down slow — then loaded with 15% fresh Chocolate Carolina Reaper for a genuinely extreme kick. It's for pitmasters who refuse to choose between proper BBQ sauce flavour and serious heat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, dark and molasses-sweet up front, with fresh tomato and garlic rounding out the base, a savoury Worcestershire depth from real spice and vegetable extracts, then the Chocolate Reaper rolls in hard and slow — a smoky, earthy heat that builds well after the sauce is gone. Paprika, mustard seed and peppercorn keep it grounded in proper barbecue territory.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze brisket or pork ribs in the last 20 minutes on the smoker\u003c\/li\u003e\n\u003cli\u003eBaste burnt ends for a sticky, dark reaper-heat bark\u003c\/li\u003e\n\u003cli\u003eBrush over snags and burgers straight off the barbie\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into baked beans or a slow-cooked pulled pork mix\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, rich BBQ sauce built from fresh tomato, molasses and Worcestershire sauce — classic thick BBQ consistency with real texture from the fresh chilli, garlic and onion.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Tomato, Fresh Chocolate Carolina Reaper Chilli (15%), Sugar, Vinegar, Fresh Garlic, Molasses, Fresh Onion, Worcestershire Sauce (Water, Vinegar, Molasses, Rehydrated Vegetables, Salt, Spices, Natural Flavours, Colour (Caramel IV), Spice Extract), Paprika, Mustard Seed, Peppercorn, Sea Salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian. Contains mustard seed — 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\/241_grinning-saucing-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eClassic KC manners with a Reaper hiding in the hold. Rub pork belly cubes with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e, smoke them till they render and go soft, then toss in Black Magic for the last 20 minutes so the sugars set instead of burning. Finish with a thin drizzle of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBlend Original Smoked Honey\u003c\/a\u003e to take the edge off.\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: Burnt-End Baked Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the show from the brisket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 x 420g tin baked beans; 2 tbsp Black Magic; 1 tbsp brown sugar; A handful of chopped burnt ends or smoky bacon.\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\u003eTip everything into a small pot.\u003c\/li\u003e\n\u003cli\u003eSimmer gently for 15 minutes, stirring now and then.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Black Magic BBQ Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExtreme — 15% fresh Chocolate Carolina Reaper chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Black Magic BBQ Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on brisket, pork ribs, burnt ends, or basted onto snags on the barbie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Black Magic BBQ Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Black Magic BBQ Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Black Magic BBQ Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Extreme — 15% fresh Chocolate Carolina Reaper chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Black Magic BBQ Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on brisket, pork ribs, burnt ends, or basted onto snags on the barbie.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Black Magic BBQ Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Black Magic BBQ Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785533994,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-black-magic-bbq-sauce-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-white-magic-bbq-sauce-medium-alabama-white-bbq-sauce-250ml","title":"COBRA CHILLI: White Magic BBQ Sauce Medium | Alabama White BBQ Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — fresh Scotch Bonnet chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chick pea brine (aquafaba)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Smoked or fried chicken, roast turkey, pork ribs, or as a coleslaw dressing\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eAlabama comes to Queensland\u003c\/h2\u003e\n\u003cp\u003eWhite Magic BBQ Sauce Medium is Cobra Chilli's take on the Alabama White BBQ Sauce — a mayonnaise-style condiment that's been slathering smoked chicken across the American South since 1925. Built here with sunflower oil, apple cider vinegar and aquafaba (chick pea brine) instead of egg, and given proper heat with fresh Yellow Scotch Bonnet chilli, it's the sauce for anyone who wants their BBQ sauce creamy and their chicken loud.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy apple cider vinegar and bright lemon juice lead the way over a rich, creamy sunflower oil base, with garlic and onion powder rounding out the savoury middle. Fresh Scotch Bonnet chilli brings a genuine medium heat with its own fruity edge, while horseradish powder and fenugreek seed add a slow, warming finish that keeps you coming back for more.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over smoked or fried chicken straight off the rack\u003c\/li\u003e\n\u003cli\u003eBaste roast turkey or turkey pieces for a tangy, creamy crust\u003c\/li\u003e\n\u003cli\u003eToss through shredded cabbage and carrot as a coleslaw dressing\u003c\/li\u003e\n\u003cli\u003eBrush over pork ribs in the last few minutes for a white BBQ glaze\u003c\/li\u003e\n\u003cli\u003eServe alongside raw veg as a punchy dip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA creamy, mayonnaise-style BBQ sauce with visible flecks of fresh Scotch Bonnet chilli and spice through the base.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sunflower Oil, Apple Cider Vinegar, Aquafaba (Chick Pea Brine), Lemon Juice, Fresh Scotch Bonnet Chilli, Sugar, Garlic Powder, Onion Powder, Sea Salt, Peppercorn, Fenugreek Seed, Horseradish Powder\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains chick pea brine (aquafaba) — 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\/885_drooling-white-sauce-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eAlabama does chicken differently, and the Smuggler approves. Rub thighs or a whole bird with \u003ca href=\"\/en-nz\/products\/rum-and-que-soft-coq\"\u003eRum and Que Soft Coq Rub\u003c\/a\u003e, smoke till the skin goes deep mahogany, then dunk the pieces in White Magic straight off the rack — that's the Alabama way. A pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e over the top seals the deal.\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: White Magic Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCreamy, tangy, and quietly spicy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes, boiled and halved; ⅓ cup White Magic; 2 spring onions, sliced; A handful of chopped dill or parsley; 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\u003eToss the potatoes with the sauce while they're still warm so they soak it up.\u003c\/li\u003e\n\u003cli\u003eFold in the herbs and spring onion, and season.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is White Magic BBQ Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — fresh Scotch Bonnet chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use White Magic BBQ Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on smoked or fried chicken, roast turkey, pork ribs, or as a coleslaw dressing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for White Magic BBQ Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains chick pea brine (aquafaba). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is White Magic BBQ Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is White Magic BBQ Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — fresh Scotch Bonnet chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use White Magic BBQ Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on smoked or fried chicken, roast turkey, pork ribs, or as a coleslaw dressing.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for White Magic BBQ Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains chick pea brine (aquafaba). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is White Magic BBQ Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785599530,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-white-magic-bbq-sauce-medium-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-blazing-burger-sauce-medium-mustard-burger-condiment-250ml","title":"COBRA CHILLI: Blazing Burger Sauce Medium | Mustard Burger Condiment | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — 10% fresh Scotch Bonnet chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy, contains mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, steak sandwiches, bacon and egg rolls, or as a nacho dip\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the burger, not the fridge door\u003c\/h2\u003e\n\u003cp\u003eBlazing Burger Sauce Medium is Cobra Chilli's mustard-based burger condiment, built from their own \"Blazing Saddles\" chilli sauce. It's for anyone whose burger needs more than tomato sauce and mayo — a proper mustard-forward, medium-heat sauce that pulls double duty across the whole barbie spread.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp vinegar and whole mustard seed lead the charge, with fresh tomato smoothing things into a tangy, savoury base. Fresh Scotch Bonnet chilli brings genuine medium heat with a fruity edge, gluten-free soy sauce adds a deep umami backbone, and fresh garlic, onion, nutmeg and white pepper round it out into something far more complex than your average burger sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpread onto burgers in place of standard mustard or sauce\u003c\/li\u003e\n\u003cli\u003eSlather into a steak sandwich or bacon and egg roll\u003c\/li\u003e\n\u003cli\u003eBrush over snags or grilled chicken on the barbie\u003c\/li\u003e\n\u003cli\u003eFold through coleslaw for a mustard-forward dressing\u003c\/li\u003e\n\u003cli\u003eServe on the side with nachos or a loaded baked potato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA tangy, mustard-based sauce with visible whole mustard seed and fresh chilli flecks running through it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Tomato, Mustard Seed, Sugar, Fresh Scotch Bonnet Chilli (10%), Gluten-Free Soy Sauce (Water, Soybeans 20%, Rice, Salt, 3.2% Alcohol v\/v), Fresh Onion, Fresh Garlic, Sea Salt, Nutmeg, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy (from the gluten-free soy sauce). Contains mustard seed — 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\/289_hungry-double-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\n\u003cp style=\"margin:0;\"\u003eEvery burger night needs a sauce that bites back. Season the patties with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-burger-salt-300g\"\u003eFour Saucemen The Burger Salt\u003c\/a\u003e, smash them thin on a ripping-hot plate, and give the onions a splash of \u003ca href=\"\/en-nz\/products\/meat-mitch-char-bar-table-sauce-smoky-sweet-bbq-sauce-621ml\"\u003eMeat Mitch Char Bar Table Sauce\u003c\/a\u003e while they soften. Blazing goes on the bun, not in the fridge door. 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: Smuggler's Special Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe burger-joint secret, run past customs.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp mayonnaise; 1 tbsp Blazing Burger Sauce; 1 tbsp finely chopped pickles; A squeeze of 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\u003eStir it all together.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes in the fridge so the flavours marry, then load the bun.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Blazing Burger Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — 10% fresh Scotch Bonnet chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Blazing Burger Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on burgers, steak sandwiches, bacon and egg rolls, or as a nacho dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Blazing Burger Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains soy, contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Blazing Burger Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Blazing Burger Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — 10% fresh Scotch Bonnet chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Blazing Burger Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on burgers, steak sandwiches, bacon and egg rolls, or as a nacho dip.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Blazing Burger Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains soy, contains mustard. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Blazing Burger Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785894442,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-blazing-burger-sauce-medium-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-hawaiian-mustard-sauce-mild-pineapple-mustard-condiment-250ml","title":"COBRA CHILLI: Hawaiian Mustard Sauce Mild | Pineapple Mustard Condiment | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — fresh Jalapeño chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free — 82% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA holiday in a bottle, no artificial anything\u003c\/h2\u003e\n\u003cp\u003eHawaiian Mustard Sauce Mild is Cobra Chilli's tropical mustard condiment — all-natural, made with 82% Australian ingredients, and built without a drop of artificial yellow colouring. It's for anyone after a sweet-and-tangy mustard sauce with genuine tropical fruit character instead of the usual bright-yellow food-colouring shortcut.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh pineapple and lime hit first — bright, sweet and properly tropical — riding over a classic tangy mustard seed base. A hint of fresh ginger and fresh Jalapeño chilli brings gentle warmth through the middle, with turmeric and pepper carrying it into a warm, savoury finish. Mild heat, big flavour.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham straight through the oven or off the barbie\u003c\/li\u003e\n\u003cli\u003eBaste grilled pork skewers or pork belly bites\u003c\/li\u003e\n\u003cli\u003eSpread onto a chicken burger in place of standard mustard\u003c\/li\u003e\n\u003cli\u003eBrush over grilled pineapple rings alongside pork or prawns\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA natural, tropical-toned mustard sauce — no artificial yellow colouring — with visible mustard seed and fresh pineapple, lime and ginger running through it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Pineapple, Mustard Seed, Sugar, Fresh Lime, Fresh Jalapeño Chilli, Sea Salt, Fresh Ginger, Pepper, Turmeric\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. Made with 82% Australian ingredients. Contains mustard seed — 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\/190_proud-pineapple-ham.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;\"\u003eMustard is a finisher and a binder, and this one does both. Slick a pork loin with Hawaiian Mustard so \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ Rub\u003c\/a\u003e grips, roast it, then glaze the last ten minutes with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-rib-glaze-500ml\"\u003eFour Saucemen The Rib Glaze\u003c\/a\u003e. Extra mustard on the side for the slices. 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: Getaway Ham Glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, smuggled into the tropics.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup Hawaiian Mustard; ¼ cup brown sugar; 2 tbsp pineapple juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir together until the sugar dissolves.\u003c\/li\u003e\n\u003cli\u003eBrush over a scored ham and bake at 180°C for about 30 minutes, basting every 10.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Hawaiian Mustard Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — fresh Jalapeño chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Hawaiian Mustard Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Hawaiian Mustard Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVegan, Vegetarian, Gluten Free — 82% Australian ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Hawaiian Mustard Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Hawaiian Mustard Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — fresh Jalapeño chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Hawaiian Mustard Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Hawaiian Mustard Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Vegan, Vegetarian, Gluten Free — 82% Australian ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Hawaiian Mustard Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785959978,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-hawaiian-mustard-sauce-mild-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-habanero-pepper-sauce-hot-louisiana-style-splash-pepper-sauce-150ml","title":"COBRA CHILLI: Habanero Pepper Sauce Hot | Louisiana-Style Splash Pepper 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 Hot — 30% fresh Red Habanero chilli (around 300,000 SHU), fiery and extremely pungent\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried eggs, grilled steak, oysters, fried chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFiery, Fruity, and Built to Splash\u003c\/h2\u003e\n\u003cp\u003eHabanero Pepper Sauce is Cobra Chilli's take on the classic Louisiana-style splash bottle — three ingredients, no shortcuts, and a habanero doing all the talking. The Red Habanero used here traces back to the Amazonas region originally, and at 300,000 SHU it isn't playing around. This is the bottle for cooks who want serious heat with real fruit character behind it, not just burn.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA sharp, clean vinegar tang hits first, cutting straight through whatever it lands on. Underneath it, the Red Habanero brings its trademark fruity, almost smoky character — the thing that separates a good habanero sauce from a generic hot sauce. The finish is fiery and extremely pungent, with heat that builds and holds rather than flaring and vanishing.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eA few dashes over fried or scrambled eggs\u003c\/li\u003e\n\u003cli\u003eSplashed straight onto freshly shucked oysters\u003c\/li\u003e\n\u003cli\u003eFinished over grilled steak or snags off the barbecue\u003c\/li\u003e\n\u003cli\u003eShaken into a bloody mary for a proper kick\u003c\/li\u003e\n\u003cli\u003eDrizzled over fried chicken for a Louisiana-style finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thin, vinegar-forward liquid carrying the natural orange-red colour of fresh Red Habanero — built to splash, not spoon.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Red Habanero Chilli (30%), Sea Salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian — 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\/124_happy-shucking-oysters.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: a few drops on a freshly shucked oyster beats any mignonette. For dinner, crust a steak with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-surf-paddle-grill-salt-pepper-garlic-spg\"\u003eCoast N Smoke Surf Paddle Grill SPG\u003c\/a\u003e, sear it hard, rest it five minutes, then splash Habanero Pepper over the slices with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the side.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Chicken Drizzle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSouthern fried chicken's favourite accomplice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp honey; 15g butter; 1 tsp Habanero Pepper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm everything in a small pan until the butter melts.\u003c\/li\u003e\n\u003cli\u003eDrizzle over fried chicken, pizza or roast pumpkin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in the sauce cuts the honey so it stays sweet-hot, not cloying.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Habanero Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHot — 30% fresh Red Habanero chilli (around 300,000 SHU), fiery and extremely pungent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Habanero Pepper Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on fried eggs, grilled steak, oysters, fried chicken.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Habanero Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free, vegan, vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Habanero Pepper Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Habanero Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hot — 30% fresh Red Habanero chilli (around 300,000 SHU), fiery and extremely pungent.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Habanero Pepper Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on fried eggs, grilled steak, oysters, fried chicken.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Habanero Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free, vegan, vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Habanero Pepper Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785992746,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-habanero-pepper-sauce-hot-150ml-front.png?v=1789069965"},{"product_id":"cobra-chilli-congo-b-pepper-sauce-ultra-hot-ultra-hot-chocolate-habanero-splash-sauce-150ml","title":"COBRA CHILLI: Congo B Pepper Sauce Ultra Hot | Ultra Hot Chocolate Habanero Splash 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 Ultra Hot — 30% fresh Congo Black (Chocolate Habanero) chilli, around 475,000 SHU, noticeably spicier than a standard habanero\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, vegetarian; made with 100% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Low-and-slow brisket, ribs, tacos, chilli con carne\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFor Cooks Who've Outgrown Regular Habanero\u003c\/h2\u003e\n\u003cp\u003eCongo B Pepper Sauce is built around the Congo Black — better known as the Chocolate Habanero — a Trinidad-origin chilli that runs well past a standard habanero on the Scoville scale. Cobra Chilli sourced it fresh and 100% Australian, then let it do the work in a straight-up vinegar-and-salt base. This one's for cooks who've worked through the habanero sauces in the cupboard and want the next step up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp vinegar arrives first, bright and clean. Then the Congo Black takes over with a deep, dark, almost earthy chilli character — richer and more brooding than a regular red habanero. The finish is where it earns its name: a ferocious, lingering heat that sits well above typical habanero sauces and takes its time to fade.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over pulled brisket or low-and-slow ribs\u003c\/li\u003e\n\u003cli\u003eStir through a pot of chilli con carne\u003c\/li\u003e\n\u003cli\u003eFinish tacos or nachos with a few drops\u003c\/li\u003e\n\u003cli\u003eShake into a bloody mary for a proper wake-up call\u003c\/li\u003e\n\u003cli\u003eDrizzle sparingly over fried eggs\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thin, vinegar-based liquid with the deep reddish-brown hue of the Congo Black chilli at its core.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Congo Black (Chocolate Habanero) Chilli (30%), Sea Salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian, made with 100% Australian ingredients — 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\/559_fanning-heat-choc-habanero.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;\"\u003eSplash sauces are for finishing, not cooking, so this one goes on after the knife. Smoke a brisket rubbed with \u003ca href=\"\/en-nz\/products\/the-feedlot-black-angus\"\u003eThe Feedlot Black Angus Rub\u003c\/a\u003e, slice it into tacos, mop the slices with a little \u003ca href=\"\/en-nz\/products\/kosmos-q-opx1-bbq-sauce\"\u003eKosmos Q OP-X 1 BBQ Sauce\u003c\/a\u003e, then a few shakes of Congo B over the top. The vinegar cuts the fat; the heat does the rest.\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: Smuggler's Pickled Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwenty minutes to the best taco topping in the house.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 red onion, thinly sliced; ½ cup white or apple cider vinegar; 1 tbsp sugar; 1 tsp salt; ½ tsp Congo B.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the vinegar, sugar and salt until dissolved.\u003c\/li\u003e\n\u003cli\u003ePour over the onion, add Congo B, and rest 30 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Congo B Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUltra Hot — 30% fresh Congo Black (Chocolate Habanero) chilli, around 475,000 SHU, noticeably spicier than a standard habanero.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Congo B Pepper Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on low-and-slow brisket, ribs, tacos, chilli con carne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Congo B Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free, vegan, vegetarian; made with 100% Australian ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Congo B Pepper Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Congo B Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ultra Hot — 30% fresh Congo Black (Chocolate Habanero) chilli, around 475,000 SHU, noticeably spicier than a standard habanero.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Congo B Pepper Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on low-and-slow brisket, ribs, tacos, chilli con carne.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Congo B Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free, vegan, vegetarian; made with 100% Australian ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Congo B Pepper Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818786025514,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-congo-b-pepper-sauce-ultra-hot-150ml-front.png?v=1789069965"},{"product_id":"cobra-chilli-jalapeno-pepper-sauce-mild-louisiana-style-hot-sauce-150ml","title":"COBRA CHILLI: Jalapeño Pepper Sauce Mild | Louisiana-Style Hot 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 Mild — 30% fresh Jalapeño chilli (~6,000 SHU)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, tacos, grilled fish, or a splash straight into a marinade\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA splash-on classic, done properly\u003c\/h2\u003e\n\u003cp\u003eJalapeño Pepper Sauce Mild is Cobra Chilli's take on the thin, vinegar-forward Louisiana-style pepper sauce — the kind of bottle that lives on the table, not the shelf. Jalapeños have been part of Mexican cooking since the 16th century, named after Jalapa in Veracruz, and this one keeps it simple: three ingredients, 30% fresh chilli, and nothing to get in the way of the heat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, clean vinegar hits first, followed straight away by the bright, grassy, vegetal snap of fresh Jalapeño — a genuine mild heat that warms rather than burns, with sea salt keeping the whole thing tight and savoury. No sugar, no thickeners, just pure pepper sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over fried or scrambled eggs at breakfast\u003c\/li\u003e\n\u003cli\u003eShake into tacos, burritos or nachos for a Jalapeño kick\u003c\/li\u003e\n\u003cli\u003eDrizzle over grilled fish or prawns straight off the barbie\u003c\/li\u003e\n\u003cli\u003eStir into a marinade or dressing wherever you'd reach for hot vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thin, splash-on style pepper sauce, true to the classic Louisiana format — pour and shake, not spoon and scoop.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Jalapeño Chilli (30%), Sea Salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian — 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\/839_thumbs-jalapeno-poboy-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge door needs a splash sauce, and this is the gentle one. Season fish fillets with \u003ca href=\"\/en-nz\/products\/sucklebusters-lemon-pepper-garlic-rub\"\u003eSuckleBusters Lemon Pepper Garlic Rub\u003c\/a\u003e, grill them skin-side down till the skin lifts clean, and finish with a few dashes of Jalapeño Pepper. Tacos tomorrow? Shred the leftovers and drizzle with \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\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: Green Splash Vinaigrette\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA salad dressing with a little nerve.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp olive oil; 1 tbsp Jalapeño Pepper Sauce; 1 tsp honey; Pinch of salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShake everything together in a jar.\u003c\/li\u003e\n\u003cli\u003ePour over a crunchy slaw or grilled veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sauce is already vinegar, so it does double duty as your acid.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Jalapeño Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — 30% fresh Jalapeño chilli (~6,000 SHU).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Jalapeño Pepper Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on eggs, tacos, grilled fish, or a splash straight into a marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Jalapeño Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Jalapeño Pepper Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Jalapeño Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — 30% fresh Jalapeño chilli (~6,000 SHU).\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Jalapeño Pepper Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on eggs, tacos, grilled fish, or a splash straight into a marinade.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Jalapeño Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Jalapeño Pepper Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818786058282,"sku":"CPS150J","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-jalapeno-pepper-sauce-mild-150ml-front.png?v=1789069965"},{"product_id":"cobra-chilli-kickin-chicken-wing-sauce-hot-hot-buffalo-style-wing-sauce-250ml","title":"COBRA CHILLI: Kickin' Chicken Wing Sauce Hot | Hot Buffalo-Style Wing Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — built on 15% fresh Habanero chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegetarian, contains mustard; made with 91% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, chicken tenders, chips as a dip, grilled chicken marinade\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt to Cling to Every Wing\u003c\/h2\u003e\n\u003cp\u003eKickin' Chicken is Cobra Chilli's answer to the thin, runny wing sauces that slide straight off and pool at the bottom of the bowl. This one is ghee-based, not butter-based, and built thick on purpose — it grabs onto wings and stays there. Ninety-one per cent Australian ingredients, a proper habanero kick, and enough body to work as a coating, a dip or a marinade.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens buttery and rich from the ghee, backed by a tangy tomato base. The middle carries fresh garlic, onion, mustard and paprika doing the classic buffalo-style savoury work. Then the fresh Habanero builds steadily through the back half — a genuine hot finish, not a token one.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it straight out of the fryer or oven\u003c\/li\u003e\n\u003cli\u003eServe as a dip alongside chicken tenders or hot chips\u003c\/li\u003e\n\u003cli\u003eBrush it on as a glaze while chicken finishes on the grill\u003c\/li\u003e\n\u003cli\u003eMarinate raw chicken pieces in it before cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, tomato-red, ghee-based sauce built to cling rather than run — proper wing-coating consistency.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh tomato, fresh habanero chilli (15%), fresh onion, pure ghee, distilled vinegar, fresh garlic, sugar, non-GMO canola oil, sea salt, mustard powder, pepper, paprika\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and vegetarian; contains mustard; made with ghee (dairy), so not suitable for vegans; made with 91% Australian ingredients — 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\/875_fanning-hot-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA smuggler never reveals his wing secrets, but here's one: bake wings on a rack at 220°C so the fat renders and the skin crisps, then toss in Kickin' Chicken while they're hot. Season them first with \u003ca href=\"\/en-nz\/products\/butchers-axe-woodlands-garlic-seasoning\"\u003eButchers Axe Woodlands Garlic\u003c\/a\u003e, and put \u003ca href=\"\/en-nz\/products\/meat-mitch-yellow-brick-road-mustard-honey-bbq-sauce-621ml\"\u003eMeat Mitch Yellow Brick Road\u003c\/a\u003e out for dipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Buffalo Chicken Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover chook, upgraded to contraband.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups shredded cooked chicken; 3–4 tbsp Kickin' Chicken; Slider buns; Coleslaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the chicken and sauce together in a pan.\u003c\/li\u003e\n\u003cli\u003ePile into buns and top with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Kickin' Chicken Wing Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHot — built on 15% fresh Habanero chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Kickin' Chicken Wing Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chicken wings, chicken tenders, chips as a dip, grilled chicken marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Kickin' Chicken Wing Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free, vegetarian, contains mustard; made with 91% Australian ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Kickin' Chicken Wing Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Kickin' Chicken Wing Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hot — built on 15% fresh Habanero chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Kickin' Chicken Wing Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chicken wings, chicken tenders, chips as a dip, grilled chicken marinade.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Kickin' Chicken Wing Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free, vegetarian, contains mustard; made with 91% Australian ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Kickin' Chicken Wing Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818786091050,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-kickin-chicken-wing-sauce-hot-250ml-front.png?v=1789069966"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_tangy.png?v=1786386347","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/tangy.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}