779 results found for “seasoning*”

Rajasthani eggplant and whole chilli pickle for steak, parathas, dhal and curries. Earthy and pungent in mustard oil, medium chilli warmth. A steak condiment in disguise.

Comp-bred chicken rub for wings, thighs, whole birds and pork. Salty-sweet, garlicky and herby, medium chilli building at the back. Dry the skin overnight, then crackle.

The Bad-Ass Beef Rub, built for brisket, beef ribs and a hard sear. Savoury garlic and a solid hit of pepper, no heat. Serious bark that has people asking your secret.

Hot wing rub for smoked or fried wings, plus chicken, pork and veg. Savoury, smoky and zesty with a proper kick that stops short of pain. The platter won't make it back.

Chilli-spiked rim salt for Bloody Marys, micheladas and margaritas. Coarse salt, celery and garlic, then a medium kick that builds each sip. The rim does half the talking.

Aussie-made chicken rub for whole chooks, wings, thighs and marylands. Roast-chook herbs, a little sweetness, mild BBQ depth. Golden, moreish skin, smoker or oven.

Pork rub for ribs, belly, chops and pulled pork. Sweet, tangy and savoury with zero heat. Caramelises into a sticky mahogany bark. If it oinks, this is the jar.

Competition all-purpose BBQ rub for brisket, steak, pork shoulder and burgers. Umami, sweetness and salt with a medium, building heat. One shaker doing the work of three.

Southern fried chicken coating for wings, drumsticks, tenders and thighs. Savoury, well-seasoned and gently spiced, no chilli. Craggy, golden, shatter-crisp at home.

Malay sambal goreng chilli paste for stir-fried veg, fried rice, noodles and prawns. Deep, pungent chilli and shallot, properly hot. Add honey for a wicked wing glaze.

Daniel Barrett's comp pork rub for ribs, pulled pork, belly and chops. Paprika, sugar, garlic and mustard, then a medium chilli lift. The rub that built Four Monkeys.

Coffee steak rub for ribeye, sirloin, short rib and pork chops. Raw cane sugar, kosher salt, coffee and paprika, dark and savoury, no heat. Campfire-breakfast crust.

Holy Cow meets The Gospel in one beef rub for brisket, tri-tip and steaks. Coarse pepper and salt softened by paprika and garlic, gentle heat. Two legends, zero decisions.

Melbourne-made comp beef rub for brisket, short ribs, steak and burgers. Cracked pepper, cumin and garlic with a mild, sweet kick. Bark that lacquers, not just crusts.

Extra-hot BBQ rub for any protein brave enough. Maximum spice and a big, hot burn with the flavour still intact. For the back row who reckon the Hot Rub is a warm-up act.