{"product_id":"coast-n-smoke-bahia-barrels","title":"COAST N SMOKE: Bahia Barrels Rub – 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 Medium — warm Brazilian Baiano spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no added MSG, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Picanha, chicken, fish, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChurrasco in a shaker\u003c\/h2\u003e\n\u003cp\u003eBahia Barrels takes its cue from tempero baiano — the vibrant, spiced seasoning of Brazil's Bahia coast — and points it straight at the grill. It's the rub for picanha night: warm, aromatic and just spicy enough to keep things interesting. Rub it on a fat-capped rump and you're most of the way to a Rio churrascaria.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEarthy cumin and coriander seed lead into sweet paprika and a warm, turmeric-gold hum. Chilli flakes and cayenne bring a genuine medium heat, while oregano, cinnamon and nutmeg give it that unmistakable Baiano complexity — spicy, fragrant and moreish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore the fat cap on a picanha, rub it hard, and grill over high heat fat-side first.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or firm white fish and cook fast over coals.\u003c\/li\u003e\n\u003cli\u003eCoat pork before a hot roast for a spiced, golden crust.\u003c\/li\u003e\n\u003cli\u003eToss cauliflower or chickpeas in oil and Bahia before roasting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm golden-red medium grind, herb-flecked and fragrant with cumin and turmeric. Free-running and quick to colour up over high heat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Paprika, salt, garlic, onion, cumin, coriander seed, black pepper, cayenne, chilli flakes, oregano, turmeric, parsley, cinnamon, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during lab testing; vegan; no dairy; no added MSG; no added sugar. 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\/581_cheers-chicken-skewer.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;\"\u003eSome call it a spice run; I call it picanha night. Score the fat cap, rub it hard, grill fat-side down till it renders, then serve with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-bbq-sauce-500ml\"\u003eFour Saucemen The BBQ Sauce\u003c\/a\u003e on the side and a scatter of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e over the sliced rump.\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: Picanha Over the Coals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChurrasco night, no passport needed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg picanha (rump cap), fat cap on; 2 tbsp Bahia Barrels; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fat cap in a crosshatch, oil, and rub Bahia Barrels all over an hour before cooking.\u003c\/li\u003e\n\u003cli\u003eGrill fat-side down over medium-high coals for 6–8 minutes until the fat renders and crisps.\u003c\/li\u003e\n\u003cli\u003eMove to indirect heat and cook, turning, until it reads 52°C internal (20–25 minutes).\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendering the fat first bastes the meat in the spice as it finishes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924623914,"sku":"CNS01BAH01","price":19.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bahia-barrels-rub-150g-front.png?v=1783502888","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/coast-n-smoke-bahia-barrels","provider":"THE RUB HUB","version":"1.0","type":"link"}