SMOKY PASTURES: Game On Rub – 250g

Game On — and then some

This is the jar for the cook who's bored of the same old bark. Game On takes the bones of a proper BBQ rub and runs them through a Middle Eastern spice market — aromatic, exotic, and built to make lamb and game sing. It's the one you smuggle out when you want the mob at the table asking "what did you PUT on this?"

The flavour

Warm and aromatic from the first hit — an exotic, herb-and-spice bouquet with a distinctly Middle Eastern lean over a savoury salt-and-sugar base. More fragrant than fiery, it leans into depth and perfume rather than heat, finishing herby and moreish.

How to cook with it

• Rub generously over lamb shoulder, chops or a butterflied leg
• Season venison, kangaroo or other game before a hot, fast sear
• Dust chicken or firm seafood, then finish with a squeeze of lemon
• Stir through a curry base or sprinkle over oiled flatbreads before the grill

In the jar

An earthy, herb-flecked blend — greens and browns with visible spice and dried herb. Medium grind, free-flowing, and unmistakably aromatic the second the lid comes off.

Ingredients & Dietary

Ingredients: Salt, Spices, Sugar, Dehydrated Vegetables, Herbs, Anti-caking Agents 551.

Dietary: May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.

The Rub Smuggler's Verdict

The Smuggler swears by this one on lamb — rub it on the night before, uncovered in the fridge, for a deeper aromatic crust. Fire the shoulder, mop it with Boomas Boomtang BBQ Sauce, then spoon Nomad Salsa Macha Mexican Chilli Oil over the sliced ends for a smoky, nutty finish. It sings on kangaroo and venison, too.