$14
89 in stock
This sauce is a perfect fusion of four sauces: Ketchup, BBQ, Chilli, and Mustard plus great beer. It’s a COMPLETE Barbecue in a bottle.
Hopinator Hot BBQ Sauce is the genius love child of Sydney Brewery and Cobra Chilli. Made with fresh tomato, fresh garlic, and fresh onion, Cobra Chilli have combined the sweet smoke flavours of molasses and Worcestershire with the bold and bitter tones of fan-favorite Potts Point Porter Beer to create a sauce that lets your taste buds know who’s boss.
Sydney Brewery are all about celebrating what makes Sydney unique, it’s bold, beautiful, loud, proud and unapologetic personality. Each of their beers and ciders, like the suburbs they are named after, have their own unique flavour and character.
What attracted Cobra Chilli to partner with Sydney Brewery is not only their passion for Sydney, but for all things Australian. Their dedication to producing some of the world’s greatest beers typifies our nation’s culture.
Hopinator Hot BBQ Sauce gets its bite from the Congo Black Chocolate Habanero chilli. From the Island of Trinidad in the Caribbean, the Congo Black chilli, aka Chocolate Habanero, is the hottest and largest of the Habanero family.
Stock
89 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
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Fresh Tomato, Sugar, Sydney Brewery Potts Point Porter Beer (malted barley, hops, yeast), Fresh Congo Black/ Chocolate Habanero Chilli (5%), Fresh Garlic, Molasses, Fresh Onion, Worcestershire Sauce (Water, Vinegar, Molasses, Rehydrated Vegetables, Salt, Spices, Natural Flavours, Colour (Caramel IV), Spice Extract), Paprika, Mustard Seed, White Pepper, Sea Salt, Vinegar
Contains malted barley, hops & yeast
Anything off the BBQ such as hamburgers, steak sandwiches and sausages. It is also great on bratwurst, beef and pork ribs, and a meat lovers or BBQ chicken pizza.
| Weight | 0.65 kg |
|---|---|
| Dimensions | 7 × 7 × 22 cm |
| Heat | |
| Size | 250ml, 8.5oz |
| Barcode | "0799632178118" |
| Australian % Ingredients | 91 |
Origin: Egypt
Marjoram is used in hearty meals and adds an intense, slightly sour taste to soups and stews. It has a woodsy and earthy flavor, with a slightly sweet aftertaste.
Cilantro (Coriander) Leaves (15g) are dried and perfect for adding a burst of fresh, herbaceous flavour to Mexican, Thai, and Indian dishes. These leaves are ideal for those who love the distinctive taste of cilantro but prefer the convenience of a dried herb.
Salt Himalayan Pink Rock is perfect for grating fresh over dishes or using in a salt grinder. These large crystals add a pure, mild saltiness to foods, along with a touch of colour and texture, enhancing the overall dining experience.
Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp.
Tom yum has its origin in Thailand.
The words “tom yam” are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad.
This spicy Thai Red Curry is cooked by firstly using the curry blend to make a paste.
This curry features coconut cream, peanuts, fish sauce and some brown sugar and is cooked traditionally with your choice of beef or lamb.
This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
https://mudgeerabaspices.com.au/recipe/oriental-red-date-with-apple-and-yoghurt-cake/
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Oregano Ground is a staple in Mediterranean cuisine, offering a strong, earthy flavour that’s more concentrated than its leaf form. It’s perfect for Italian dishes, seasoning mixes, and as a rub for meats.
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Using lime glaze when cooking meat can provide several advantages. Lime juice adds a bright, tangy flavour that can help to enhance the overall taste of the meat dish. The acidity in lime juice can also help to tenderize tougher cuts of meat, making them more enjoyable to eat. Additionally, the citrus notes in lime can help to cut through the richness of fatty meats, balancing out the flavours in the dish. Lime can also add a refreshing and zesty element to the meat, making it a popular choice for marinades, dressings, or sauces to accompany grilled or roasted meats. Overall, incorporating lime glaze into your meat dishes can elevate the flavour profile and add a unique twist to your cooking.
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie! Perfect glaze for fish or prawns, just pour over seafood and grill, sensational for Summer.
Origin: India
Mango powder, also known as Amchur, is commonly used as a seasoning in Indian and Southeast Asian cuisine to add a tart and slightly sweet flavour to dishes. It can be used in marinades, chutneys, curries, and spice blends.
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Chris R (verified owner) –
Bold depth of flavour for many occasions. We love this sauce equally on fried eggs as much as in a spaghetti with a heat that does not drown out the BBQ flavour.