{"title":"Lamb Rubs","description":"\u003cp\u003eBuilt for the fat that carries Australian lamb. The Lamb Grenade runs sweet and savoury at once, with brown sugar and dark brown sugar both on the label, and holds up on the grill and in the smoker.\u003c\/p\u003e","products":[{"product_id":"lamb-grenade","title":"Lamb Grenade","description":"\u003cp\u003eHerbs, spices and brown sugars in a sweet and savoury seasoning for lamb.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\u003cp\u003eLamb Grenade combines herbs and spices with brown sugar and dark brown sugar. Its sweet and savoury profile is designed to complement the rich flavour of lamb.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eCoat the lamb and rest for 10 minutes before cooking. Choose the cooking method for your cut: grilling for chops or steaks, and smoking or roasting for shoulder and leg.\u003c\/p\u003e\n\u003ch2\u003eMore ways to use it\u003c\/h2\u003e\u003cp\u003eSuitable for lamb chops, cutlets, steaks, shoulder, leg, kebabs and mince.\u003c\/p\u003e","brand":"Meat Lab","offers":[{"title":"Default Title","offer_id":44796298920107,"sku":"13456","price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/lamb-grenade.png?v=1790896399"},{"product_id":"meatstock-magic-kit","title":"Meat Lab Six Jar Set","description":"\u003cp\u003eThe whole Meat Lab line in one purchase: Lamb Grenade, Pork Missile, Tommy Gun, Chicken ThunderBird, Beef Bomber and Seafood Spitfire. The line is split six ways because a rub for a brisket that sits ten to twelve hours in a smoker and a rub for prawns that come off a hot plate in two minutes are solving two different problems, and one powder cannot be right for both. Five of the names say out loud which protein they were built around.\u003c\/p\u003e\n\u003ch2\u003eWhy it works\u003c\/h2\u003e\n\u003cp\u003eTwo things decide whether a rub suits a cut, how much sugar it carries and how coarsely it is ground, and both follow from the temperature and the length of the cook. Sugar caramelises from around 160 °C, so a long cook at smoker temperature has hours to turn it into bark, while the same sugar over a hot grill darkens and turns bitter before the meat is done. Grind does the other half: coarse salt flake and cracked pepper do not dissolve into the surface moisture, they stay as separate grains that smoke and rendering fat can settle on, while a fine powder dissolves in and gives colour rather than texture, which is what poultry skin needs and what a brisket does not. That trade off is the reason the line is six jars instead of one.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cp\u003ePat the meat dry, coat it evenly, then give it about ten minutes before it goes near the fire. The mechanism is adhesion rather than depth: the salt dissolves into the moisture already on the surface, that film is drawn back into the first few millimetres, and the rub stops falling off onto the grill bars. It also wets the spice particles, so they meet the heat damp instead of arriving as dry powder that scorches. Ten minutes will not season the inside of a thick cut, because salt moves through muscle over hours, not minutes.\u003c\/p\u003e\n\u003ch2\u003eSeafood is the exception\u003c\/h2\u003e\n\u003cp\u003eSeafood is the one to handle differently, and the reason is the muscle. Fish and shellfish fibre is short and holds water loosely, so salt applied early pulls that water to the surface and firms it, and a three minute cook has no time to reverse that. Salmon and a thick snapper fillet take the ten minute rest without trouble. Prawns, scallops and squid do better seasoned at the last moment, dusted on after the sear, or with the rub stirred through olive oil and brushed on, which softens direct salt contact.\u003c\/p\u003e","brand":"Meat Lab","offers":[{"title":"Default Title","offer_id":44796299051179,"sku":"13559","price":80.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/meatlab-lineup.png?v=1790896688"},{"product_id":"gringo-chimichurri-signature-rub","title":"Gringo","description":"\u003cp\u003eChimichurri herbs for dry rubs, marinades, sauces and finishing.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\u003cp\u003eGringo is a blend of dehydrated vegetables and herbs, with no added salt in the ingredient list. Its herb-and-garlic profile complements meat, seafood and vegetables.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eFor chimichurri sauce, mix with olive oil and red wine vinegar. For a marinade, combine with olive oil. It can also be applied as a dry rub or sprinkled over cooked food.\u003c\/p\u003e\n\u003ch2\u003eMore ways to use it\u003c\/h2\u003e\u003cp\u003eTry it with steak, chicken, lamb, seafood, roast vegetables, potatoes and salads. Adjust salt separately to suit your dish.\u003c\/p\u003e","brand":"BRZ Food","offers":[{"title":"Default Title","offer_id":44796299542699,"sku":"745114743305","price":18.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/gringo-official-clean-edge.webp?v=1790896237"},{"product_id":"xtra-mojo-steak-seasoning","title":"Xtra Mojo","description":"\u003cp\u003eA savoury steak seasoning with garlic, pepper and spices, also suited to everyday cooking.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\u003cp\u003eOriginally developed for steak, Xtra Mojo combines a fine texture with a savoury garlic-and-spice profile. Adriano has used it in his documented steak competition results.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eCoat steaks before grilling or pan cooking. It also works on other meats, seafood and vegetables; follow the recipe for your chosen cut.\u003c\/p\u003e\n\u003ch2\u003eMore ways to use it\u003c\/h2\u003e\u003cp\u003eUse it on beef, pork, chicken, lamb, seafood, roast vegetables or burgers.\u003c\/p\u003e","brand":"BRZ Food","offers":[{"title":"Default Title","offer_id":44796299608235,"sku":"745114743336","price":18.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/xtra-mojo.png?v=1790896118"},{"product_id":"ultimate-bbq-combo-pack","title":"Four Jar Set","description":"\u003cp\u003eFour jars, but only three textures. Picanha is a large rock salt crystal with green herb running through it. Xtra Mojo and Mexicana are fine powders. Gringo is dried herb flake. Texture is what decides when a seasoning can go on the meat, so this set is organised by the clock of the cook rather than by a shelf of flavours.\u003c\/p\u003e\n\u003ch2\u003eWhy it works\u003c\/h2\u003e\n\u003cp\u003eA large crystal carries very little surface area for its weight, so it dissolves slowly and is still sitting on the surface when the meat reaches the grill, which is why the Picanha rub is applied fifteen minutes before the fire rather than an hour before. Fine powder does the opposite: it takes up the moisture already on the surface and sets into one continuous layer, which is what becomes bark over a long cook. Dried herb flake has nothing protecting it and darkens well before beef reaches the temperature it needs to caramelise, which is why BRZ Food lists Gringo four ways, as a dry rub, as a marinade with olive oil, as a chimichurri sauce with olive oil and red wine vinegar, and sprinkled over food once it is cooked.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cp\u003eOn a picanha, called rump cap by Australian butchers, season all sides with the Picanha Signature Rub, press it in so the crystal holds, then rest the meat for 15 minutes before it goes on. Grill over high heat, slice against the grain and serve straight away. Xtra Mojo and Mexicana go on before the fire, on steaks and on longer cooks where a fine powder has time to set into a layer. Gringo works as a dry rub before cooking, sprinkled over the food once it is off the heat, or stirred through olive oil and red wine vinegar as a chimichurri sauce.\u003c\/p\u003e\n\u003ch2\u003eAbout the salt\u003c\/h2\u003e\n\u003cp\u003ePicanha and Xtra Mojo both declare salt in the blend. Stacking two jars on the same piece of meat doubles the salt and does not double the flavour, so use one blend as the salting layer before the fire and the second only as an accent after it comes off, where salt is read on the tongue instead of being driven into the meat. The jar sizes follow the same logic: rock salt goes on by the handful and runs out first at 350 g, a herb blend goes on by the pinch and holds at 120 g. Only the Mexicana names chilli, and it does so on the front of the jar. All four declare no artificial colours, flavours or preservatives, and all four keep the same way: cool, dry, out of direct sunlight, lid closed after each use.\u003c\/p\u003e","brand":"BRZ Food","offers":[{"title":"Default Title","offer_id":44796299641003,"sku":"14437","price":64.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/brz-lineup.png?v=1790896633"}],"url":"https:\/\/bbqreligion.com.au\/collections\/lamb-rubs.oembed","provider":"BBQ Religion","version":"1.0","type":"link"}