USING HOT CANARY'S HOUSE MADE BBQ SPICE

                                      

Hot Canary's house made BBQ spice rub is the perfect way to add extra flavour to your meat. The trick to using a spice rub is to apply it minutes before you intend to cook. Rubs are typically higher in salt - salt draws out moisture so using the rub on your meat hours  before cooking can actually dry it out. We recommend applying the rub with a tiny bit of oil just before cooking.

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HOT CANARY GOURMET SAUSAGES

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Every one of Hot Canary's award winning gourmet sausages make the perfect accompaniment to any BBQ - and they're gluten free!. 

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Our tip for cooking Hot Canary sausages is to not prick them. Our snags are low in fat and made using natural casings, pricking can dry out the meat. We also recommend cooking our gourmet snags over a medium heat, turning until done (about two beers should do it!).

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YOUR PUB STYLE ONIONS

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Hot Canary pub style onions with seeded mustard can be enjoyed cold as is however we recommend emptying them onto the hot plate with a little bit of oil and mixing them occasionally to get the onions really caramelised. Serve as a side or jazz up your sausage sandwich!

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CHIVERTON PORK

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Chiverton pork comes from Cowra, NSW where they also produce the best lamb in Australia. Chiverton pigs are hormone free, and cared for by experienced producers to ensure that their pork is some of the best in the country. Tap on their logo below for more info!

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COWRA LAMB

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The fertile pastures in Cowra NSW result in Cowra lambs having a reputation for being the best lamb in Australia. At Hot Canary we have an established relationship with Breakout River Meats which means that we only get the best of the best lamb for our customers. Tap on their logo below for more info!

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