779 results found for “seasoning*”

Hybrid rub for brisket, burgers, lamb, pork and steak. Porcini, smoked paprika, Urfa Biber, coffee and pasilla, gentle heat. Cattle Call meets Black Angus.

Jammy South Indian tomato chutney for dosa, curry night, cold meats and paneer. Savoury-sweet, gently spiced and mild, no chilli burn. Glaze paneer skewers with it.

Competition rib rub for pork ribs, shoulder, chops and belly from pitmaster Bill Gillespie's team. Brown sugar bark, garlic, mild chilli warmth. Blue-ribbon ribs at home.

Guava, strawberry liqueur and 7 Pot Pink hot sauce for tacos, chicken, pork and cheese. Lush tropical fruit, then a proper hot kick that climbs. Pretty, not polite.

Three fermented hot sauces from Ballarat: Habanero Roja, Jalapeño Verde and Tamarind Gold. Zesty to fruity, medium heat for tacos and meats. A ripper gift, and a saving.

Sweet heat BBQ rub for pork ribs, pulled pork, chicken and wings. Honey up front, paprika, then a medium jalapeño back-heat. Honey Hog, now carrying a blade.

Competition BBQ glaze for ribs, pork and wings. Sweet cherry and a boozy orange-liqueur lift over a mild chipotle warmth. The glossy, candied rack that wins ribbons.

Our biggest BBQ subscription: eight to ten premium rubs, sauces and allocated drops plus a rotating extra. At least $270 inside for $200. The whole hold, every month.

Honey chilli crisp made with Pure Peninsula Honey, for ribs, wings and stir-fries. Sweet, sticky and crunchy, medium building warmth. The wing finisher you didn't expect.

Australian beef tallow from grass-fed beef for searing steak, roasting spuds, frying chips and basting brisket. Clean, rich and beefy, no heat. The fat behind great crusts.

Aussie tomato sauce from grandma's recipe, for meat pies, sausage rolls and hot dogs. Real tomato, beetroot and onion, sweet and earthy, no heat. Dead horse, done right.

Tamarillo relish in a 210g jar for cheese and crackers, sangas and wraps. Tangy and fruit-forward with gentle spice, no heat. The low-commitment intro to a rare NZ fruit.

Goan-style vindaloo paste for pork or beef, simmered low and slow. Vinegar-sharp and garlic-heavy, with a hot bite of chilli. Curry night for the brave end of the table.

Korma curry paste for slow-cooked lamb shoulder or shanks, beef or veg. Coriander, cardamom and paprika, medium heat. Smoke the lamb, then braise in this.

Sri Lankan-style pineapple chutney for grilled meats, cheese boards and ham. Tangy-sweet pineapple and ginger, medium chilli finish. Christmas ham's new glaze.