Cook it
Recipes
How the team cooks what they sell. Each recipe is written to a real cut and an internal temperature, lists the rubs and glazes it uses, and two of them have the cook on video. Every ingredient has a job.
pork
Rubs for pork →Chicken Salt Loaded Fries with Pulled Pork
The Kiwi chippie classic, loaded up for game night. A great way to use leftover pulled pork from the weekend c…
Uses The Barbecue Sauce, The Chicken Salt
▶ VideoBBQ Pork Ribs
Step 1, open a beer and repeat if necessary. Defrost the Pork in your fridge overnight. Remove the thin membra…
Uses The Pork Rib Rub, The Rib Glaze
Pulled Pork
Step 1 open a beer and repeat if necessary. Set your BBQ or smoker up for indirect cooking at 121°C-135°C with…
Uses Manuka Hot Honey Rub, The Pork Rib Rub, The Rib Glaze
beef
Rubs for beef →
▶ VideoNZ Beef Short Ribs
Step 1 open a beer and repeat if necessary. Remove the beef from the fridge and bring to room temp. Trim the t…
Uses The Beef Rub, The Beef Rub, The Black Rub
Reverse Sear Steak
Set your Barbecue up for indirect cooking at 107°C with two pieces of smoking wood. We used Pohutukawa in our …
Uses The Beef Rub, The Beef Rub, The White Rub
chicken
Rubs for chicken →Adam's Air Fried Chicken Wings with Buffalo Wing Glaze
Crispy skin, slightly charred on the edges, and that Hot Honey Buffalo combo is to die for. Fifteen minutes in…
Uses Manuka Hot Honey Rub, The Buffalo Wing Sauce
Friday Night Wings
Set your Barbecue up for direct cooking at 180c - 200c Spray a light coat of Duck Fat Spray and coat all sides…
Uses Manuka Hot Honey Rub, The Chicken Rub, The Chicken Rub, The White Rub
Jalapeño and Sweet Orange Duck Breast
Remove duck from the oven and allow to rest 10 -15 minutes. Sauce Place the orange juice, slices, sugar, stock…
Uses The Jalapeño and Sweet Orange Rub
Straight answers
Before you light it
What temperature do you run the smoker at?
The team cooks most things at 121°C to 135°C, indirect, with two chunks of smoking wood. Pohutukawa is their pick for ribs; apple, oak, hickory or cherry all work.
Do I need a Big Green Egg to cook these?
No. Any barbecue set up for indirect heat with a lid works: a kettle with the coals banked to one side, a kamado, an offset or a pellet grill. The temperatures and internal targets are the same.
Where are the rubs in each recipe?
Every recipe lists the rubs and glazes it uses in the panel beside the method, with one button to add them all to the cart.
Ask the Saucemen
Which rub for a lamb shoulder? What temperature for pork ribs?
The assistant in the corner answers from these recipes and the product pages only. It will not invent a recipe the team has not cooked.