{"product_id":"tuffy-stone-the-big-umami","title":"TUFFY STONE: The Big UMAMI","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 umami-driven\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 243g shaker (8.57oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA for Cool Smoke LLC (Tuffy Stone), Henrico, Virginia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG. No gluten-free or other dietary claim from the brand — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, beef, pork, chicken, seafood, veg, chips and soups\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA savoury flavour bomb from Tuffy Stone\u003c\/h2\u003e\n\u003cp\u003eThe Big Umami is the all-purpose seasoning from Tuffy Stone, the pitmaster behind the Cool Smoke competition team — his label carries the \"6X World Barbecue Grand Champion\" banner. Cool Smoke calls it a \"Big Umami Flavor Bomb\" and pitches it at pork, beef, chicken, vegetables, seafood, fries, soups and burgers, whether they're smoked, grilled, roasted, sautéed, braised or stewed.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury, not spicy. Salt and dehydrated garlic lead, then the umami boosters on the label — MSG, disodium inosinate and guanylate, and a beef-type flavour made from yeast extract — fill out a deep, meaty roundness. The nutrition panel shows 0g added sugars per serve, so it seasons without sweetening.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason burger patties on both sides just before they hit the grill.\u003c\/li\u003e\n\u003cli\u003eUse it as a base layer on brisket, pork shoulder or ribs, then follow with your usual rub for colour and sweetness.\u003c\/li\u003e\n\u003cli\u003eToss roast spuds or veg in oil and a light shake before roasting, or dust hot chips straight out of the fryer.\u003c\/li\u003e\n\u003cli\u003eStir a pinch through soups, stews and gravy as a savoury booster — taste first, it's salty.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, dehydrated garlic, spices, monosodium glutamate, disodium inosinate and guanylate, beef-type flavour (baker's yeast extract), refined soybean oil and less than 2% calcium silicate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621). The brand doesn't publish a gluten-free or other dietary claim for this blend. Always check the physical label for the most accurate ingredient, allergen and nutritional 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\/288_joyful-hash-browns.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;\"\u003eNo sugar, no heat, just a savoury wallop that makes everything taste more like itself. Shake it on smash patties a minute before they hit the plate, stack them with \u003ca href=\"\/en-nz\/products\/republic-smash-sauce-burger-dipping-sauce-500ml\"\u003eRepublic Smash Sauce\u003c\/a\u003e, and run it as a base coat under \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e on your next brisket. Go light, it's salty. Smuggled in from a six-time world champ's cupboard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Umami Bomb Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes a side, and the crew goes quiet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince (20% fat); 1 tsp The Big Umami; 4 slices cheddar; 4 soft burger buns; pickles and onion to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRoll the mince into four loose balls and get a flat-top or cast-iron pan smoking hot.\u003c\/li\u003e\n\u003cli\u003eSmash each ball thin, then season the top with a light shake of The Big Umami.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until the edges are crisp and lacy, flip, add the cheese and cook another minute until the centre reaches 71°C.\u003c\/li\u003e\n\u003cli\u003ePile onto toasted buns with pickles and onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning after the smash means the salt hits the crust, not the mix, so the patties stay tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TUFFY STONE","offers":[{"title":"Default Title","offer_id":42951738261546,"sku":null,"price":36.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tuffystonebigumamiFRONT.png?v=1756034550","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/tuffy-stone-the-big-umami","provider":"THE RUB HUB","version":"1.0","type":"link"}