{"title":"Rubs for Vegetables","description":"\u003cp\u003eThe blends that work on corn, potatoes, mushrooms and halloumi as well as they do on meat. None of the five contains animal fat, and the Gringo carries no added salt and no added sugar either.\u003c\/p\u003e","products":[{"product_id":"seafood-spitfire","title":"Seafood Spitfire","description":"\u003cp\u003eCitrus and spices for fish, prawns and other seafood.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\u003cp\u003eSeafood Spitfire has a bright lime-and-spice profile intended to complement seafood. The formula contains herbs, spices and fruit powder, with no fish or crustacean listed as an ingredient.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eCoat seafood and rest for 10 minutes before cooking, or sprinkle over it after grilling. For a quick marinade, mix with olive oil and brush onto the seafood.\u003c\/p\u003e\n\u003ch2\u003eMore ways to use it\u003c\/h2\u003e\u003cp\u003eTry it on fish, prawns, scallops, calamari or vegetables. Check the pack for the full ingredient and precautionary allergen information.\u003c\/p\u003e","brand":"Meat Lab","offers":[{"title":"Default Title","offer_id":44796298789035,"sku":"13455","price":19.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/seafood-spitfire.png?v=1790896523"},{"product_id":"picanha-seasoning","title":"Picanha","description":"\u003cp\u003eBrazilian-style rock salt with herbs and vegetables, made to complement picanha and other favourite cuts.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\u003cp\u003eSalt, herbs and dehydrated vegetables form this coarse seasoning. There is no added sugar in the ingredient list.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eSeason all sides, press the seasoning onto the surface and rest for 15 minutes before grilling. Slice cooked meat against the grain.\u003c\/p\u003e\n\u003ch2\u003eMore ways to use it\u003c\/h2\u003e\u003cp\u003eTry it on picanha, steaks, chicken, fish, vegetables and potatoes.\u003c\/p\u003e","brand":"BRZ Food","offers":[{"title":"Default Title","offer_id":44796299509931,"sku":"745114743329","price":18.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/picanha.png?v=1790896062"},{"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":"mexicana-seasoning-rub","title":"Mexicana","description":"\u003cp\u003eChilli, cocoa and warming spices inspired by Mexican mole poblano.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\u003cp\u003eMexicana combines cocoa with chilli and spices for a distinctive savoury flavour. It offers a different flavour direction from a simple salt-and-pepper rub.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eApply before grilling, roasting or smoking. You can also mix it into taco fillings, mince, casseroles or barbecue sauces.\u003c\/p\u003e\n\u003ch2\u003eMore ways to use it\u003c\/h2\u003e\u003cp\u003eTry it in tacos, burritos, chilli con carne, pork ribs, chicken and roasted potatoes.\u003c\/p\u003e","brand":"BRZ Food","offers":[{"title":"Default Title","offer_id":44796299575467,"sku":"745114743312","price":18.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0033\/5940\/8198\/files\/mexicana_97e84c65-138e-473a-979e-443d559edb52.png?v=1790896175"},{"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\/veg-rubs.oembed","provider":"BBQ Religion","version":"1.0","type":"link"}