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Updated 4 Nov 2026
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Unlike common barbecue sauces, this Under the Hood original was not engineered by a team of food scientists and focus groups. Instead, this liquid thriller was conceived over the potent heat of a charcoal kettle and a slow-cooked brisket. After years of honing the ancient skill of barbecuing we realised we needed a tasty accomplice to join our meaty mission. Se we created this. A saucy tribute to early starts, long hours, and burnt fingers sacrificed to the pursuit of all things tender. Whether it's chicken wings, pulled-pork, or a tomahawk, this tangy all-rounder is the perfect condiment complement.
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