BUTCHERS AXE: Mustard BBQ Sauce – 500ml

Gold that never cleared customs

Butchers Axe Mustard BBQ is the Carolina-gold sauce your pork has been waiting for — tangy yellow mustard rounded out with cider vinegar, honey and a whisper of hickory smoke. It's the Southern-style finisher that cuts through fatty pork and lacquers chicken skin gold. Sharp, sweet and dangerously moreish.

The flavour

Bright mustard tang leads, backed by vinegar and a mellow honey-and-brown-sugar sweetness. Underneath sits a savoury base of tomato, garlic, onion and hickory smoke with a Cajun-spiced hum, so it finishes tangy-sweet with real depth rather than straight vinegar bite.

How to cook with it

• Toss it through pulled pork for a Carolina-gold finish.
• Glaze chicken thighs or wings in the last few minutes for a golden, sticky skin.
• Slather it on a ham before roasting for a tangy, burnished crust.
• Serve it alongside snags, schnitty or a pork roll as a sharp table sauce.

In the bottle

A glossy, golden-yellow sauce with a pourable, clinging body. Flecked with spice, it coats the back of a spoon and clings to meat without running straight off.

Ingredients & Dietary

Ingredients: Mustard (32%), Water, Mustard Seed, Sugar, Salt, Food Acid (Acetic), Turmeric, Spice Extracts, Garlic Extract, Apple Cider Vinegar, Brown Sugar, White Sugar, Tomato Puree, Honey, Tomato Paste, Hickory Smoke Flavour, Vinegar, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Worcestershire Sauce, Onion, Garlic, Cajun Seasoning, Black Pepper.

Dietary: Contains soy and mustard. No gluten-free claim is made — always check the physical label.

FAQ

How hot is it? None — it's a tangy mustard BBQ sauce with no chilli heat.

What's it best on? Pulled pork and pork rolls, chicken, ham and snags — anywhere a Carolina-gold tang works.

Does it contain allergens? Yes — it contains soy and mustard; always check the physical label.

Where is it made? Made in Australia, in Melbourne.

The Rub Smuggler's Verdict

This one fell off the back of a smoker, and I'm not sorry. Warm the bottle before it goes on so it spreads thin and clings to the meat instead of pooling — rub the pork with Sins Q Grunt Cherry Pork Rub before it goes low and slow, then finish the plate with a spoon of Tracklements Sticky Fig Relish for sweetness against the tang.