{"title":"Turkey","description":"\u003cp\u003eTurkey is the lean, easy-to-dry-out bird that rewards proper technique — brined or injected before it goes anywhere near heat, then rubbed under the skin, so it comes off the smoker moist and carves clean instead of coming out chalky. It's built for a whole bird or a boned-out breast, smoked or roasted low and slow with a visible smoke ring through the meat, rubbed under the skin for colour, and finished with a tangy fruit sauce at the table for the festive spread.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/butchers-axe-chicken-injection-brine-500g\"\u003eButchers Axe's Chicken Injection\/Brine\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eMeat Church's T-Bird's Poultry Injection\u003c\/a\u003e to lock in moisture, \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-poultry-rub-335g\"\u003eHardcore Carnivore's Poultry Rub\u003c\/a\u003e for genuinely golden skin, \u003ca href=\"\/en-nz\/products\/jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g\"\u003eJack Daniel's Chicken Rub\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/loot-n-booty-gold-star-chicken-rub-championship-chicken-rub-369g\"\u003eLoot n' Booty's Gold Star Chicken Rub\u003c\/a\u003e for a competition-style crust, and \u003ca href=\"\/en-nz\/products\/cran-b-cue-bbq-sauce-355ml\"\u003eCroix Valley's Cran-B-Cue BBQ Sauce\u003c\/a\u003e to serve alongside the carved bird.\u003c\/p\u003e\n\u003cp\u003eIt genuinely covers the whole cook, not just one step — brine, injection and rub from US comp-BBQ brands like Meat Church, Jack Daniel's and Loot n' Booty, plus Australian makers like Butchers Axe and Heavenly Hell, and finishing glazes from \u003ca href=\"\/en-nz\/products\/heavenly-hell-hallelujah-hustle-bbq-glaze-250ml\"\u003eHeavenly Hell's Hallelujah Hustle BBQ Glaze\u003c\/a\u003e or a dedicated \u003ca href=\"\/en-nz\/products\/heavenly-hell-the-game-changer-poultry-game-seasoning-150g\"\u003ePoultry \u0026amp; Game Seasoning\u003c\/a\u003e, and even a mustard-honey finishing sauce in \u003ca href=\"\/en-nz\/products\/meat-mitch-yellow-brick-road-mustard-honey-bbq-sauce-621ml\"\u003eMeat Mitch's Yellow Brick Road\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eMost carry a gluten free or gluten friendly tag, and every one is built to keep a lean bird juicy right through to the table. Brined right, carved juicy.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/chicken\"\u003echicken\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/roast\"\u003ea roast\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"heavenly-hell-the-game-changer-poultry-game-seasoning-150g","title":"HEAVENLY HELL: The Game Changer Poultry \u0026 Game Seasoning – 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 None — a savoury, herby seasoning, no chilli\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 — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free, 100% natural; no gluten source declared — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e poultry, game, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eExactly what the name says\u003c\/h2\u003e\n\u003cp\u003eThe Game Changer is Heavenly Hell's award-winning Pitmaster Series championship poultry and game seasoning — built to make birds and game meats taste like their very best selves. Whether it's a roast chook, a Christmas turkey or a piece of venison, this is the shaker that quietly turns a good cook into a great one.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and herb-forward with a garlicky backbone and a warm, aromatic lift that flatters poultry and game alike. A whisper of sweetness helps the skin brown and the crust set. The finish is clean and roast-dinner familiar — the kind of seasoning that just tastes right.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole chicken or turkey inside and out, then roast until the skin is golden and crisp.\u003c\/li\u003e\n\u003cli\u003eRub it over duck breasts before a hard sear for a savoury, aromatic crust.\u003c\/li\u003e\n\u003cli\u003eDust venison, quail or other game before grilling or roasting to round out the gaminess.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and cook hot and fast for a quick, herby midweek dinner.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through the stuffing or over roast potatoes cooked in the bird's fat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked blend with a medium grind. It coats skin evenly and browns into an aromatic, appetising crust without overpowering 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. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative \u0026amp; additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG, no fillers, preservative \u0026amp; additive free; no gluten source declared — 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\/587_presenting-roasted-duck.png?width=440\" alt=\"Cap'n Darryl, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCap'n Darryl's rule for a good bird: season well, glaze late, serve sharp. Lacquer the last stretch with a brush of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBLEND Original Smoked Honey\u003c\/a\u003e, then put a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the side — cranberry and roast bird were made for each other. Rest the bird before carving so the juices stay put.\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-Skin Duck Breast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA roast-dinner flavour in twenty minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 duck breasts, skin on; 1 tbsp of this poultry and game seasoning; 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\u003eScore the skin in fine lines without cutting the meat, then season all over.\u003c\/li\u003e\n\u003cli\u003ePlace skin-side down in a cold pan, turn to medium and render for 8–10 minutes until the skin is crisp and golden.\u003c\/li\u003e\n\u003cli\u003eFlip, cook 2–3 minutes, brush the skin with honey, then rest 8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thick and spoon over the pan juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Starting in a cold pan renders the fat slowly, so the skin crisps while the seasoning toasts on top.\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 just for chicken?\u003c\/strong\u003e No — it's built for all poultry and game, so it's just as at home on turkey, duck, quail and venison as it is on a roast chook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No — it's a savoury, herby seasoning with no chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Heavenly Hell state no added MSG, no fillers, preservative \u0026amp; additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.\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 just for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is built for all poultry and game, so it is just as at home on turkey, duck, quail and venison as it is on a roast chook.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it is a savoury, herby seasoning with no chilli.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Heavenly Hell state no added MSG, no fillers, preservative and additive free and 100% natural. No gluten source is declared, but always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917569066,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/HqBiRkNQ.png?v=1784648414"},{"product_id":"heavenly-hell-hallelujah-hustle-bbq-glaze-250ml","title":"HEAVENLY HELL: Hallelujah Hustle BBQ Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — sweet, tart fruit glaze\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 Contains soy, wheat and mustard (listed ingredients). 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 ham, pork, chicken, turkey\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe festive-table hero that works all year\u003c\/h2\u003e\n\u003cp\u003eHallelujah Hustle is a Cranberry \u0026amp; Caramelised Pink Lady Apple glaze built to turn a humble ham or roast into a showpiece. Tart orchard fruit, jammy cranberry and a sticky caramelised finish — brush it on and you get a glossy, ruby-red lacquer that photographs as good as it tastes.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp cranberry hits first, all bright and tangy, then caramelised Pink Lady apple rolls in soft and sweet to round it off. There's no heat — just a moreish sweet-tart balance that caramelises into a deep, glossy crust and cuts beautifully through rich, fatty meat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore and glaze a Christmas or Sunday ham, then bake until the surface blisters and shines.\u003c\/li\u003e\n\u003cli\u003eBrush over a pork loin or belly in the last stretch of the roast for a sweet-tart lacquer.\u003c\/li\u003e\n\u003cli\u003ePaint roast chicken or turkey late so the sugars set without burning.\u003c\/li\u003e\n\u003cli\u003eSpoon over a cheese board or serve alongside cold cuts as a sharp, fruity relish.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through pan juices for an instant festive gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, ruby-red glaze flecked with real fruit, glossy and pourable with proper cling. It coats the back of a spoon and sets into a jewelled lacquer under heat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Cranberry, caramelised pink lady apple, 100% Canadian maple syrup, white wine vinegar, brown sugar, fresh tomato, fresh lemon juice, tamarind, fresh strawberries, orange liqueur, smoked poblano, strawberry liqueur, Worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, colour (caramel IV), spice extract), concentrated tomato, soy sauce (water, soy beans (18%), wheat, salt, contains 3.2% alcohol v\/v, from the natural brewing process), chipotle, ginger, allspice, basil, garlic, paprika, onion, black pepper, mustard seed, rosemary, sage, vanilla bean, lemon zest, pink Himalayan salt, celery seed, cilantro, cinnamon, cloves, pectin, mint, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy and wheat (in the soy sauce), mustard seed, plus alcohol from the liqueurs (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy, wheat and mustard (listed ingredients). 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\/522_hand-heart-glazed-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a fruit glaze needs a savoury anchor and a sharp sidekick. Rub your ham or pork with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e before it roasts, then paint on Hallelujah Hustle at the end for that ruby gloss. Put a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the board so the cold-cut leftovers get the same festive treatment.\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: Cranberry Apple Glazed Turkey Breast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas manners, any month of the year.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg turkey breast roast; 2 tbsp olive oil; 2 tsp salt and cracked pepper; ½ cup Hallelujah Hustle glaze.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the turkey with oil, salt and pepper and roast at 170°C for about 70 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the glaze and return to the oven for 10 minutes; repeat once more.\u003c\/li\u003e\n\u003cli\u003ePull when the thickest part reads 75°C, rest 15 minutes and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Two thin coats late in the cook build a ruby lacquer without scorching the sugars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Hallelujah Hustle spicy?\u003c\/strong\u003e No — it's a sweet-tart fruit glaze with no chilli heat. Cranberry and apple lead all the way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for Christmas?\u003c\/strong\u003e It shines on a festive ham, but it's a year-round weapon on pork, chicken and turkey any Sunday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I glaze?\u003c\/strong\u003e Late in the cook — the last 20–30 minutes — so the sugars caramelise into a gloss rather than scorch.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Hallelujah Hustle spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, it is a sweet-tart fruit glaze with no chilli heat. Cranberry and apple lead all the way.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for Christmas?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It shines on a festive ham, but it is a year-round weapon on pork, chicken and turkey any Sunday.\"}},{\"@type\":\"Question\",\"name\":\"When do I glaze?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late in the cook, the last 20 to 30 minutes, so the sugars caramelise into a gloss rather than scorch.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917732906,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/eCexOqrq.png?v=1784649612"},{"product_id":"loot-n-booty-gold-star-chicken-rub-championship-chicken-rub-369g","title":"LOOT N' BOOTY: Gold Star Chicken Rub – 369g","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 savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 13 oz (approx. 369g) jar\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 friendly · contains MSG · celery \u0026amp; mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, wings, turkey — all poultry\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSix perfect scores don't lie\u003c\/h2\u003e\u003cp\u003ePure gold. This is the rub behind Loot N' Booty's first-place chicken call at the 2014 American Royal — a perfect 180 score against 165 grand-champion teams — and five more perfect 180s in chicken since. If judges keep giving it full marks, imagine what it does on a Tuesday night chook.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eAn herby-salty concoction: savoury garlic, onion and celery seed up front, gentle sweetness and paprika through the middle, and a bright lemon lift on the finish that makes chicken skin sing.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWings and drumsticks — smoked, grilled or fried\u003c\/li\u003e\n\u003cli\u003eWhole roast chicken or spatchcock\u003c\/li\u003e\n\u003cli\u003eTurkey at Christmas, when the pressure's on\u003c\/li\u003e\n\u003cli\u003eChicken thighs for competition-glossy skin\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA golden-tinged savoury blend with a fine-to-medium grind that coats poultry evenly and crisps beautifully. The 13 oz jar earns its bench space fast.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, dehydrated garlic, onion and bell pepper, sugar, spices including chili pepper, paprika, monosodium glutamate, mustard seed, celery seed, citric acid, natural hickory smoke flavour, extractives of turmeric (colour), lemon oil, papain enzyme, and no more than 2% tricalcium phosphate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (as stated by the brand). Contains MSG; sensitivities: celery, mustard — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/681_thumbs-up-roast-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;\"\u003eChef's kiss — and I don't hand those out on the record. Six perfect 180s means the judges keep trying to confiscate it for themselves. Dust your wings, crisp the skin, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/fancy-hanks-honey-mustard-bbq-sauce\"\u003eFancy Hanks Honey Mustard BBQ Sauce\u003c\/a\u003e. The rest of the \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003eLoot N' Booty stash\u003c\/a\u003e is behind the counter — ask for Darryl. For dipping, set out a bowl of \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ Mafia Big Paulie Alabama White Sauce\u003c\/a\u003e, the chook's favourite sidekick.\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: Gold Star Crispy Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePerfect-score flavour on a Tuesday budget.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 chicken drumsticks; 3 tbsp Loot N' Booty Gold Star Chicken Rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the drumsticks dry, toss with the oil and rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 160°C for 50–60 minutes until they reach at least 75°C.\u003c\/li\u003e\n\u003cli\u003eFinish over direct heat for 5 minutes, turning, to crisp the skin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Drumsticks love a longer cook; the extra time renders the fat and crisps the skin.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":44525439156266,"sku":"OW88251","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/OW88251_Hark_Enterprises_ECOMM_0253_2368dbc9-d797-412e-b264-1d30f76e5358.jpg?v=1782959371"},{"product_id":"jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g","title":"JACK DANIEL'S: Chicken Rub – 326g","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 with gentle heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 11.5 oz (326g) jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e All poultry — wings to whole birds\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMake your taste buds sing\u003c\/h2\u003e\u003cp\u003eThe Jack Daniel's® \u003cstrong\u003eChicken Rub\u003c\/strong\u003e brings sweet, mild heat to grilled chicken — a generous dusting is all it takes. Like everything in the Lynchburg-inspired range, it carries its own unique flavour.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweetness leads, a gentle spicy warmth follows, and a savoury finish ties it to the meat. Enough character to lift a midweek chook, gentle enough for the whole table.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat any cut of poultry until the surface is covered, then straight onto a prepared grill or smoker — the brand's method\u003c\/li\u003e\n\u003cli\u003eWings and drumsticks for game day\u003c\/li\u003e\n\u003cli\u003eWhole roast chicken or spatchcock\u003c\/li\u003e\n\u003cli\u003eTurkey when the occasion calls for it\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm-toned poultry blend that coats evenly and colours beautifully as the skin renders. 11.5 oz of Sunday-roast insurance.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, paprika, garlic, spices, onion, chilli peppers and silicon dioxide (free-flow agent) (from the brand's label).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly, no MSG (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\/smuggler-wink.png?v=1782795130\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;\"\u003eA wink from me and a song from your taste buds — that's the deal. Sweet, mild heat that makes chicken skin crackle like good gossip. Dust the bird, smoke it over \u003ca href=\"\/en-nz\/products\/western-bbq-products-cherry-smoking-wood-chips-100-real-cherry-wood-180-cu-in\"\u003eWestern Cherry Smoking Wood Chips\u003c\/a\u003e, and accept the applause with humility you don't feel. Full \u003ca href=\"\/en-nz\/collections\/jack-daniels\"\u003eJack Daniel's consignment here\u003c\/a\u003e. Glaze the bird in the last ten minutes with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e for a sticky finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kettle Spatchcock Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlattened, dusted and showing off.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.6kg whole chicken; 1 tbsp oil; 2 tbsp Chicken Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCut out the backbone with kitchen scissors and press the bird flat.\u003c\/li\u003e\n\u003cli\u003eOil it and dust generously with the rub on both sides.\u003c\/li\u003e\n\u003cli\u003eCook skin up, indirect at 180°C, for about 50 minutes until the thigh reads 75°C. Rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JACK DANIEL'S","offers":[{"title":"Default Title","offer_id":44525444300842,"sku":"JD01762","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JD01762_Hark_Enterprises_ECOMM_0226_9db19d00-3188-421b-9b44-6614a0a84e5d.jpg?v=1782955975"},{"product_id":"butchers-axe-chicken-injection-brine-500g","title":"BUTCHERS AXE: Chicken Injection \/ Brine – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury poultry brine, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\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 Ingredients \u0026amp; allergens to be confirmed from the physical label — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole birds, chicken pieces \u0026amp; turkey\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eJuicy birds, no guesswork\u003c\/h2\u003e\u003cp\u003eChicken Injection and Brine is the Butchers Axe answer to dry poultry — developed by Australian BBQ champions to lock moisture and flavour into whole birds and comp chicken. Dissolve it, inject or brine, and let it work its way through. Tried and tested on the circuit, it turns an ordinary roast chook into a standout.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA savoury, poultry-friendly brine that seasons and holds moisture from the inside. It's built to keep breast meat juicy and season right to the bone, without adding heat or overpowering the bird's own flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (chicken stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a whole bird, or use as a brine for pieces.\u003c\/li\u003e\n\u003cli\u003eRest at 0–4°C for a few hours so it distributes.\u003c\/li\u003e\n\u003cli\u003ePat dry, rub the skin, then roast or smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting or brining. Store cool, dry and airtight, out of the sun.\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-free claim is made. Full ingredient and allergen information to be confirmed — 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\/291_grinning-basting-spatchcock.png?v=1783007052\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: don't over-brine a bird — a few hours in the fridge is plenty, then pat the skin bone-dry so it crisps instead of steams. Season it with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e and finish the plate with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e. Juicy bird, crackling skin, no guesswork.\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: Injected Smoked Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eJuicy breast meat, every single time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp Chicken Injection \/ Brine powder; 150ml chicken stock; 1 tbsp oil and your favourite chicken rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the powder in warm stock, cool it, then inject into the breasts, thighs and drumsticks.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 3 hours, then pat the skin bone-dry.\u003c\/li\u003e\n\u003cli\u003eOil, rub and cook at 160°C for about 1.5 hours until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury moisture-and-flavour brine with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere can I check the ingredients?\u003c\/strong\u003e The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury moisture-and-flavour brine with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Where can I check the ingredients?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\"}}, {\"@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":44526763704362,"sku":"BA-CHKN-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-chickeninj-front-t.png?v=1783310248"},{"product_id":"meat-church-bird-baptism-poultry-brine-20oz","title":"MEAT CHURCH: Bird Baptism – Poultry Brine (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 No heat — a brine (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) re-sealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole turkey, whole chicken, chicken pieces, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBird Baptism: the comp-chicken brine that turns dry birds into juicy ones\u003c\/h2\u003e\n\u003cp\u003eMeat Church Bird Baptism is a poultry brine mix from Matt Pittman's Meat Church in Waxahachie, Texas, built from his competition chicken recipe for whole turkey, whole chicken, chicken pieces and wings. Soak your chook or Christmas turkey overnight and it comes out seasoned right through and juicy to the bone, whether it's headed for the smoker, the kettle or the oven. One 567g pouch does a whole turkey in a single hit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean and savoury rather than loud. Salt does the heavy lifting, pulling moisture and seasoning deep into the meat, while a touch of sugar rounds it out and helps the skin colour up. Spices and garlic sit quietly underneath, so the bird tastes properly seasoned without stealing the show from your rub. Zero heat — it's a base layer, not a finish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken:\u003c\/strong\u003e mix 1 cup of brine with about 1.9 litres (½ US gallon) of water, chicken stock or broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTurkey:\u003c\/strong\u003e mix the entire bag with about 3.8 litres (1 US gallon) of water, or enough to fully submerge the bird.\u003c\/li\u003e\n\u003cli\u003eBrine in a food-safe container or brine bag for roughly 1 hour per 450g — or just go overnight. Rinse thoroughly, then pat completely dry before seasoning and cooking.\u003c\/li\u003e\n\u003cli\u003eStruggling to dissolve it? Warm the mix in a saucepan, then chill it completely before the bird goes in.\u003c\/li\u003e\n\u003cli\u003eRogue move: throw in whole black peppercorns, citrus slices or fresh herbs to steer the flavour your way — and brine a tray of wings before they hit the smoker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA free-flowing, salt-and-spice brine mix in a black re-sealable stand-up pouch, so you can do a few chooks across the season or the whole bag for one big turkey.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz). \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHand-picked by The Rub Hub — see the full \u003ca href=\"\/en-nz\/collections\/meat-church\"\u003eMeat Church range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ok-sign.png?v=1782795599\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI've smuggled a brined turkey onto more than one Christmas table and nobody's ever asked for the gravy to rescue it. Baptise the bird overnight, drive it deeper with \u003ca href=\"\/en-nz\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eT-Bird's Chicken Injection\u003c\/a\u003e, then finish the skin with sweet \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eHoney Hog\u003c\/a\u003e or the Cajun kick of \u003ca href=\"\/en-nz\/products\/meat-church-holy-voodoo-seasoning\"\u003eHoly Voodoo\u003c\/a\u003e. — Darryl Rubb, The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow long should I brine a turkey or chicken?\u003c\/h3\u003e\n\u003cp\u003eMeat Church recommends about 1 hour per pound (roughly 450g) of poultry — overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow much does one bag make?\u003c\/h3\u003e\n\u003cp\u003eThe whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (½ US gallon) of liquid, so one bag covers several chooks.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's a brine, not a rub — Cool As · 0\/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How long should I brine a turkey or chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Meat Church recommends about 1 hour per pound (roughly 450g) of poultry - overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much does one bag make?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (half a US gallon) of liquid, so one bag covers several chooks.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a brine, not a rub — Cool As · 0\/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.\"}}\n  ]\n}\n\u003c\/script\u003e\n","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529646633002,"sku":"MEAT_CHURCH_BIRD_BAPTISM_BRINE","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-bird-baptism-poultry-brine-567g-front-v2.png?v=1793975715"},{"product_id":"meat-church-chicken-injection-t-birds-poultry-injection-16oz","title":"MEAT CHURCH: T-Bird's Chicken Injection – Competition Poultry Injection (454g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — savoury and rich, no chilli (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 454g (16oz \/ 1lb) re-sealable bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy; contains MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole chook, thighs, drumsticks, turkey breast\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eT-Bird's Chicken Injection: the comp secret that stopped being a secret\u003c\/h2\u003e\n\u003cp\u003eMeat Church T-Bird's Chicken Injection is a competition poultry injection from Matt Pittman's Meat Church in Waxahachie, Texas, made for whole chook, thighs, drumsticks and turkey breast. It's the injection his team ran on the circuit before they ever put it in a bag — a savoury, buttery mix you drive into the bird so it cooks juicier and eats richer all the way to the bone.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eStraight savoury on the front — concentrated chicken stock and salt, the kind of deep umami that makes a bird taste more like itself. The middle turns buttery and round, with natural butter flavour doing the heavy lifting where most injections go thin and salty. It finishes clean and moreish rather than seasoned, because the job here is depth, not a flavour hat. Nothing in it fights the rub you put on the outside.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStart at 1\/3 cup of mix to 1 cup of liquid, whisk until it's fully dissolved, then taste and go stronger or thinner from there — consistency is personal preference.\u003c\/li\u003e\n\u003cli\u003eSwap the water for low-sodium chicken stock, or run a 50\/50 stock and apple juice blend, for a touch of sweetness that caramelises on the skin.\u003c\/li\u003e\n\u003cli\u003eInject a whole chook in a grid roughly every 3–4cm through the breast and thighs, going easy — you want it plumped, not waterlogged and leaking.\u003c\/li\u003e\n\u003cli\u003eStrain the mix through a fine sieve before it goes near the injector needle if you want a clog-free run.\u003c\/li\u003e\n\u003cli\u003eRogue move: inject a turkey breast the night before Christmas lunch, then season the outside with a sweet rub. It's the difference between dry white meat and the bit everyone fights over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bag\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing pale powder in a 1lb re-sealable bag — not a liquid, so you mix it to the strength you want rather than paying to ship someone else's water. It dissolves quickly and stays in suspension thanks to the xanthan, which is what keeps it from separating in the injector halfway through a bird.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hydrolyzed Vegetable Protein [Hydrolyzed Soy and Corn Protein \u0026amp; Salt, with Partially Hydrogenated Vegetable Oil (Cottonseed, Soybean) Added]. Monosodium Glutamate, Sodium Phosphate, Xantham Gum, Natural Butter Flavor and Chicken Flavor (Chicken Stock, Flavor \u0026amp; Salt).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/916_wink-chicken-injector.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;\"\u003eBlokes have been losing chicken categories to this bag for years and never knew it. Inject the bird, then hit the outside with \u003ca href=\"\/en-nz\/products\/heavenly-hell-pinch-dat-tail-suck-dat-head-cajun-rub-150g\"\u003eHeavenly Hell Pinch Dat Tail Cajun Rub\u003c\/a\u003e for cajun bite or \u003ca href=\"\/en-nz\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys Yardbird\u003c\/a\u003e for a proper competition finish. Keep \u003ca href=\"\/en-nz\/products\/misty-gully-chicken-rub-260g\"\u003eMisty Gully Chicken Rub\u003c\/a\u003e in reach if you'd rather play it straight. Wink.\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: Juicy Injected Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe comp trick that stopped being a secret.\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); ⅓ cup T-Bird's Chicken Injection; 1 cup low-salt chicken stock; 2 tbsp of your favourite chicken rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the injection into the stock until fully dissolved.\u003c\/li\u003e\n\u003cli\u003eInject the breasts, thighs and drumsticks every few centimetres, wipe off any spills, rub the outside and rest 1 hour in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 150°C for 1½–2 hours until the thigh reads 75°C, then rest 10 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Injecting puts flavour and moisture deep in the meat where a rub can't reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eHow much injection do I mix per bird?\u003c\/h3\u003e\n\u003cp\u003eStart with 1\/3 cup of the mix to 1 cup of liquid. That's Meat Church's own recommendation and it's a starting point, not gospel — taste it and thin it out if you prefer a lighter hit.\u003c\/p\u003e\n\u003ch3\u003eDo I still need to brine?\u003c\/h3\u003e\n\u003cp\u003eNo. Injecting drives moisture and flavour straight into the muscle, which is faster and more targeted than a brine. If you want both, go lighter on each.\u003c\/p\u003e\n\u003ch3\u003eCan I use it on turkey?\u003c\/h3\u003e\n\u003cp\u003eYes. It works the same way on turkey breast and whole birds, and it's the easiest fix there is for dry white meat.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is listed on the label. It's gluten free and contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eIs T-Bird's Chicken Injection spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's savoury and buttery with no chilli — Cool As · 0\/11 on the Rub Hub Heat gauge.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How much injection do I mix per bird?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Start with 1\/3 cup of the mix to 1 cup of liquid. That is Meat Church's own recommendation and it is a starting point, not gospel - taste it and thin it out if you prefer a lighter hit.\"}},\n    {\"@type\": \"Question\", \"name\": \"Do I still need to brine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Injecting drives moisture and flavour straight into the muscle, which is faster and more targeted than a brine. If you want both, go lighter on each.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I use it on turkey?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It works the same way on turkey breast and whole birds, and it is the easiest fix there is for dry white meat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is listed on the label. It is gluten free and contains soy. Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is T-Bird's Chicken Injection spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's savoury and buttery with no chilli — Cool As · 0\/11 on the Rub Hub Heat gauge.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529647353898,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-t-birds-chicken-injection-454g-front.png?v=1784779760"},{"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":"hardcore-carnivore-poultry-rub-335g","title":"HARDCORE CARNIVORE: Poultry Rub – 335g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — herby \u0026amp; savoury, no heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 335g shaker (11.8oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, turkey, roast potatoes\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA total power-move for your poultry\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Poultry Rub is a herb-packed blend with a hint of lemony brightness layered over savoury depth. It's built to deliver bold, well-rounded flavour that works just as hard on a weeknight skillet as it does on a whole roast chicken.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarden herbs lead, lifted by a bright lemony note and grounded in a savoury, well-seasoned base. Rounded and aromatic rather than hot — it makes poultry taste properly seasoned all the way through.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole roast chicken or turkey inside and out for deep, herby flavour.\u003c\/li\u003e\n\u003cli\u003eSeason skillet-seared breasts or thighs before a hot pan-sear for a quick weeknight win.\u003c\/li\u003e\n\u003cli\u003eWork it through chicken meatballs or turkey burgers for flavour all the way through.\u003c\/li\u003e\n\u003cli\u003eShake it over roasted potatoes, sheet-pan meals or a stuffing mix.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over a sheet-pan chicken traybake before it goes in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, herb-flecked rub with visible green notes and a fresh, savoury aroma. Fine enough to coat evenly and cling to skin, so it roasts into the surface rather than sitting on top.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Garlic, Onion, Yeast Extract (Baker's Yeast Extract, Salt), Silicon Dioxide (less than 2%, anti-caking), Natural Flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG. Always check the physical label for allergens and the most accurate ingredient information.\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\/572_drooling-roast-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;\"\u003eWord from the docks: finally, a proper bird rub. Get it under the skin of a whole chook and roast it hard so the herbs bloom. Serve it with a smoky mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, and rain a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e over the lot for a bit of bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Herby Spatchcock Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlattened, flavoured and on the table in under an hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp Hardcore Carnivore Poultry Rub; 2 tbsp olive oil; 1 lemon, halved.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCut out the backbone with kitchen scissors and press the bird flat.\u003c\/li\u003e\n\u003cli\u003eRub oil over and under the skin, season all over with Poultry Rub and rest uncovered in the fridge for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 190°C for 45–55 minutes until the thigh reads 75°C, grilling the lemon halves cut side down alongside.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and squeeze the charred lemon over before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Flattening the bird lets the breast and thighs finish at the same time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhen will Poultry Rub be available?\u003c\/strong\u003e\u003cbr\u003eIt's available to preorder now — get in early and we'll ship the moment stock lands at The Rub Hub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eChicken and turkey above all — whole roasts, thighs, breasts — plus roast potatoes and traybakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — there's no chilli heat. It's a herby, lemony, savoury blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's gluten free and MSG free. Always check the physical label for allergens.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"When will Poultry Rub be available?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's available to preorder now — get in early and we'll ship the moment stock lands at The Rub Hub.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken and turkey above all — whole roasts, thighs, breasts — plus roast potatoes and traybakes.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — there's no chilli heat. It's a herby, lemony, savoury blend.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's gluten free and MSG free. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":44559129968682,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-poultry-rub-335g-front_f277ed26-7985-4873-a0f3-8aada72838b7.png?v=1786014669"},{"product_id":"cran-b-cue-bbq-sauce-355ml","title":"CROIX VALLEY: Cran-B-Cue™ BBQ Sauce | 355ml (12oz) glass 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 355ml (12oz) glass bottle\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 Turkey, glazed ham, pork loin, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA festive-leaning BBQ sauce built for glazed meats\u003c\/h2\u003e\n\u003cp\u003eCran-B-Cue trades the usual tomato-heavy BBQ base for real cranberry, giving it a tart-sweet edge that suits glazed ham and turkey as much as it suits a backyard grill. It comes from the same Hudson, Wisconsin family kitchen that's picked up nine World Championship BBQ titles.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: a tart cranberry snap. Middle: BBQ sweetness and gentle spice rounding it out. Finish: a lingering tang rather than cloying sweetness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto glazed ham in the last 15–20 minutes of oven time so it sets glossy, not sticky-burnt\u003c\/li\u003e\n\u003cli\u003eWarm gently before brushing for an even coat\u003c\/li\u003e\n\u003cli\u003eUse as a glaze on turkey during the final roasting stretch\u003c\/li\u003e\n\u003cli\u003eSpoon over pork loin as it rests for extra shine\u003c\/li\u003e\n\u003cli\u003eLeft-field: serve straight from a ramekin alongside a cheese board — the tartness cuts through soft cheese well\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep ruby-red, medium-thick and glossy. Clings to a brush without running, and caramelises gently under heat rather than blackening if brushed late.\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 Tomato Concentrate (tomato, sugar, vinegar, spice, onion), Brown Sugar, Cider Vinegar, Cranberries, Cranberry Juice, Sugar, Natural Flavor, Granulated Garlic, Salt, Spices.\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\/814_wink-cranberry-turkey.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;\"\u003eCranberry has no obvious business in a BBQ bottle, right up until it's glazed onto warm ham and every argument about fruit-in-sauce quietly folds. Warm the bottle gently before brushing so it spreads thin rather than pooling cold. Season the bird first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hank's chicken salt seasoning\u003c\/a\u003e for an even crust. For the Christmas ham, a dusting of \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e under the glaze builds a proper crust.\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: Cranberry-Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas, with a tart streak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ leg ham, skin removed and fat scored; 1 cup Cran-B-Cue BBQ Sauce, warmed.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBake the ham at 160°C for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the warmed sauce and bake another 20 minutes, brushing again every 10 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before carving.\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\u003eIs this sauce very sweet?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's tart-sweet rather than sugary — the cranberry keeps it balanced against the BBQ base.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best served with?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley recommends it on turkey, glazed ham, pork loin, and even alongside a cheese board.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIn Hudson, Wisconsin, USA, by the Croix Valley Foods family.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328253482,"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-cran-b-cue-bbq-sauce-355ml-front.png?v=1788141586"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/turkey-medallion-protein.png?v=1786386903","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/turkey.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}