Base Layer – Braai Foundation Rub 100 g

Competition Ready Rubs · No. 05 · No heat

Made for braai competitions. Built for competition cooks.

The first layer, the way competition cooks season. Sea salt, black pepper, coriander and garlic. It seasons the meat on its own, or goes on first under any Competition Ready Rub so the flavour rub can do the rest. Milled fine, so it works into the surface and gives the second layer something to grip.

• Fine powder that clings: seasons the meat through, not just the outside
• The foundation layer under any Competition Ready Rub
• No heat: works on any meat, for any eater

Fine-milled to stick

Every Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.

How to use

Rub 20 g per kg well into any meat on its own, or 8 g per kg as the first layer under any Competition Ready Rub.

Competition tip

Competition cooks season in layers. Base Layer goes on first to season the meat through, and the rub goes on second for flavour and colour. Our layering ratio: 8 g Base Layer + 15 g rub per kg.

Ingredients

Sea Salt, Black Pepper, Coriander, Garlic, Flavour Enhancer (Monosodium Glutamate), Anti-caking Agent (Silicon Dioxide), Sunflower Oil, Flavour Enhancer (Disodium 5′-Ribonucleotides).