MEATSTOCK 2020 3rd Place overall

We are four good friends from the eastern suburbs of Auckland City. We share a common interest in great BBQ, culminating in weekend dinners. As amateur BBQ cooks restricted to our backyards, we are always sharing our latest creations.  Our BBQ team: The Four Saucemen was born.

Sourcing good quality meat, rubs, and sauces proved to be harder than we expected. Working with local butchers paid off with new relationships formed. Chris Cullen of Culley's sauces the Master of Taste helped us create our own unique flavours and supported our team with his vast food knowledge. The rubs we made from our kitchen pantry at the Winter household.

Big Green Egg New Zealand, BBQs and More NZ, and Lonestar Grillz Texas have also been invaluable in our quest to improve and compete with New Zealand's best BBQ Pit-masters.

Meatstock Auckland 2017 was the inaugural BBQ competition for New Zealand. We filled our entry out with an attitude of "what’s the worse that can happen?"  After weeks of practice, we were finally there. The ASB Showgrounds in Greenlane, Auckland was the venue for a weekend of BBQ, beer and new friendships.

If anyone has competed in a BBQ competition, they will understand the camaraderie. Staying up all night, preparing and cooking BBQ meat ready for judging the following day. A few beers were consumed, sensibly of course, and some great music and conversations. After an exhausting 24 hours, your adrenaline subsides only to come back again in time for prize giving. When you're waiting for your team name to be mentioned, from tenth place to first, your self-doubt creeps in. " In second place The Four Saucemen" is called.  We are sitting in disbelief. Walking on to the stage, we collect our trophy, 2nd Place Pork Ribs. We did it all again in 2018.  Only this time we went one better. Meatstock Auckland 2018 we won the 1st Place in Pork Ribs, and a 4th overall.

Our Rubs

After much hard work, we have packaged our Pork Rib Rub for you to use at home. With banging flavours; sweet, smokey with a hint of heat, we have put together a 100-gram pack that will satisfy even the toughest judges. Meatstock 17, 2nd Place (The Four Saucemen). 2018 1st Place Ribs (The Four Saucemen). 2019 1st Place Ribs (BBQ Pit Bros)

The Beef Rub. Typically beef only requires salt and pepper to lift the flavour. We have taken this cue and added some earthy deep tones to again lift the beefiness (bbq language). and a touch of colour that will impress your toughest critiques. (1st Place SCA)

The Chicken Rub. American style BBQ chicken. Sweet with a little heat. Think wings, whole chicken or butterflied, breast, skin on of course! And from our customers, goes really well on……. pop corn, cauliflower and other veges. It will make the mid week meal explode with flavour. Minimum effort, maximum results! (1st Place Meatstock - Southern Fat Cuts)

The Lamb Rub. I am a 70’s kid. We ate lamb with garlic and rosemary and mint sauce. On the BBQ i wanted something more. Think North Africa……..earthy tones, rich and deep, a little spice. (Meatstock 2nd Place Southern Fat Cuts)

All the best for your BBQ journey.

Adam and the Team at The Four Saucemen.