Meat Rubs

Bird Brain is the chook rub you've been looking for!    It's got that tang. It's got the sweet and it's got some heat but still tolerable for most anyone (we've tested it on some real chilli-dodgers).      It's the flavour that blows people's hair back.    So much going on here and it all works together, and ends with a pleasant little lift of Australian native lemon myrtle to finish. Any poultry of any kind, of course....but give it a go on pork or lamb too. No Gluten,  No MSG or other additives.

If you've tried all the US style pork rubs, you know the flavours of "Southern BBQ".    But you still don't know how good it can get.    At least until the Hogfather came along. You'll find the tradition here in our 50 years of making pork rubs, starting in our native small-town southern USA.   But you're also going to find the inspiration we discovered in fresh Australian ingredients AND the cultural traditions that exist only in Australia which we've now been working with for 10 years.      The combination is stunning. This rub isn't just smoky.   It's not just smoky and sweet together.   We've added the mineral flavours of the Pink Lake salt bed.   The subtle, fragrant lift of less used aromatics normally found in Asian cuisine.   A hit of umami in peppers to balance things out. Use it with confidence in any competition - the colour and refined texture are perfect.   Shows through in the finished flavour and in the visual surface contrast even with a glaze on top. Or just enjoy it because it tastes so darn good. No Gluten,  No MSG or other additives.   Australian made,  Australian sourced wherever possible.

This spice is, in our opinion and those of most of those we've had try it, the absolutely best seasoning on the planet for red meat. It works great on both "fast" cooks on the flame and backyard barbecue and "slow", where meats cook or smoke for long periods to make tougher cuts super tender. People have asked "so what is the prominent flavour" And to be honest, there's no good answer to this. It contains over 18 ingredients, but it's so well balanced that you get different flavours at various times, even while complimenting your steak. Never overwhelms. It contains dark roast espresso coffee; touches of ancho and pasilla chillis (both very mild); mineral salts from the Pink Lake of Dimboola, Victoria as harvested under the Barengi Gadjin Land Council. There is garlic, a slight hint of Demerara sugar and we use activated charcoal which explains it's black appearance. This food safe product will allow you to sear rare or medium rare while still getting that tasty, gorgeous char on the outside of even the leanest cuts. We're as proud as punch of this product and it sells out every time we do tastings and festivals. Note that we only do this product in the larger "Professional" size jars.