{"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\/products\/ultimate-bbq-combo-pack","provider":"BBQ Religion","version":"1.0","type":"link"}