{"product_id":"hardcore-carnivore-red-seasoning","title":"Hardcore Carnivore: Red seasoning","description":"\u003cstyle\u003e\n\/* ── Krank width fix: hide empty sidebar, expand description ── *\/\n.section__wrapper.product-description__wrapper .product-meta.sticky-to-header {\n  display: none !important;\n}\n.section__wrapper.product-description__wrapper .product-description.rte {\n  max-width: 100% !important;\n  width: 100% !important;\n  flex: 1 1 100% !important;\n}\n\n.pd-hcr {\n  --pd-bg: #ffffff;\n  --pd-bg-soft: #f7f5f4;\n  --pd-bg-dark: #1a1a1a;\n  --pd-accent: #c8102e;\n  --pd-accent-deep: #a00d24;\n  --pd-text: #1a1a1a;\n  --pd-text-muted: #5a5550;\n  --pd-text-light: #9a9490;\n  --pd-text-on-dark: #f0ece4;\n  --pd-text-on-dark-muted: #b8b2ab;\n  --pd-border: #e6e3e0;\n  --pd-border-dark: #2e2e2e;\n  --pd-radius: 8px;\n  font-family: inherit;\n  color: var(--pd-text);\n  max-width: 100%;\n  box-sizing: border-box;\n}\n.pd-hcr * { box-sizing: border-box; }\n.pd-hcr p { margin: 0 0 14px; line-height: 1.7; font-size: 0.95rem; color: var(--pd-text); }\n.pd-hcr h2 { font-size: clamp(1.4rem, 3vw, 1.8rem); font-weight: 800; letter-spacing: -0.01em; margin: 0 0 16px; line-height: 1.2; color: var(--pd-text); }\n.pd-hcr h3 { font-size: 1.05rem; font-weight: 700; margin: 0 0 10px; color: var(--pd-text); }\n\n\/* ── Stat strip ── *\/\n.pd-hcr-stats { display: grid; grid-template-columns: repeat(4, 1fr); background: var(--pd-bg-dark); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-hcr-stat { padding: 22px 16px; text-align: center; border-right: 1px solid var(--pd-border-dark); }\n.pd-hcr-stat:last-child { border-right: none; }\n.pd-hcr-stat-value { display: block; font-size: 1.05rem; font-weight: 800; color: var(--pd-accent); margin-bottom: 4px; letter-spacing: -0.01em; }\n.pd-hcr-stat-label { display: block; font-size: 0.65rem; font-weight: 600; text-transform: uppercase; letter-spacing: 0.12em; color: var(--pd-text-on-dark-muted); }\n\n\/* ── Intro ── *\/\n.pd-hcr-intro { margin-bottom: 32px; }\n.pd-hcr-intro-lead { font-size: 1.05rem; font-weight: 600; color: var(--pd-text); margin-bottom: 16px; line-height: 1.5; }\n\n\/* ── Social proof badge ── *\/\n.pd-hcr-social-proof {\n  display: flex;\n  align-items: center;\n  gap: 14px;\n  padding: 18px 24px;\n  background: rgba(200, 16, 46, 0.06);\n  border: 1px solid rgba(200, 16, 46, 0.3);\n  border-radius: var(--pd-radius);\n  margin-bottom: 32px;\n}\n.pd-hcr-social-proof-icon {\n  width: 36px;\n  height: 36px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: #ffffff;\n  flex-shrink: 0;\n}\n.pd-hcr-social-proof-icon svg { width: 18px; height: 18px; fill: currentColor; stroke: none; }\n.pd-hcr-social-proof-text { font-size: 0.9rem; color: var(--pd-text); line-height: 1.55; margin: 0; }\n.pd-hcr-social-proof-text strong { color: var(--pd-accent); font-weight: 700; }\n\n\/* ── Feature grid ── *\/\n.pd-hcr-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 16px; background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-hcr-feature { display: flex; flex-direction: column; gap: 6px; }\n.pd-hcr-feature-icon { width: 36px; height: 36px; border-radius: 50%; background: rgba(200, 16, 46, 0.12); display: flex; align-items: center; justify-content: center; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-hcr-feature-icon svg { width: 18px; height: 18px; }\n.pd-hcr-feature-title { font-size: 0.92rem; font-weight: 700; margin: 0 0 4px; color: var(--pd-text); }\n.pd-hcr-feature-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin: 0; }\n\n\/* ── Story callout ── *\/\n.pd-hcr-story { background: var(--pd-bg-dark); color: var(--pd-text-on-dark); padding: 32px; border-radius: var(--pd-radius); margin-bottom: 32px; border-left: 4px solid var(--pd-accent); }\n.pd-hcr-story-eyebrow { display: inline-block; font-size: 0.62rem; font-weight: 700; letter-spacing: 0.2em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 10px; }\n.pd-hcr-story h3 { color: var(--pd-text-on-dark); font-size: 1.2rem; margin-bottom: 12px; }\n.pd-hcr-story p { color: var(--pd-text-on-dark-muted); font-size: 0.9rem; line-height: 1.75; margin-bottom: 12px; }\n.pd-hcr-story p:last-child { margin-bottom: 0; }\n.pd-hcr-story strong { color: var(--pd-text-on-dark); }\n\n\/* ── Application tips (Jess Pryles' \"Season Like a Pro\") ── *\/\n.pd-hcr-tips {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 28px;\n  margin-bottom: 32px;\n  background: #ffffff;\n}\n.pd-hcr-tips-eyebrow {\n  display: inline-block;\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin-bottom: 6px;\n}\n.pd-hcr-tips h3 { margin-top: 0; margin-bottom: 6px; }\n.pd-hcr-tips-attribution { font-size: 0.8rem; color: var(--pd-text-muted); font-style: italic; margin: 0 0 18px; }\n.pd-hcr-tips-grid { display: grid; grid-template-columns: repeat(3, 1fr); gap: 20px; }\n.pd-hcr-tip {\n  padding: 18px 20px;\n  background: var(--pd-bg-soft);\n  border-radius: 6px;\n  border-top: 3px solid var(--pd-accent);\n}\n.pd-hcr-tip-title { font-size: 0.88rem; font-weight: 700; color: var(--pd-text); margin: 0 0 8px; text-transform: uppercase; letter-spacing: 0.06em; }\n.pd-hcr-tip-text { font-size: 0.85rem; color: var(--pd-text-muted); line-height: 1.6; margin: 0; }\n\n\/* ── Specs ── *\/\n.pd-hcr-specs { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-hcr-specs-header { background: var(--pd-bg-soft); padding: 14px 20px; font-size: 0.7rem; font-weight: 700; letter-spacing: 0.14em; text-transform: uppercase; color: var(--pd-accent-deep); border-bottom: 1px solid var(--pd-border); }\n.pd-hcr-specs-row { display: grid; grid-template-columns: 200px 1fr; padding: 12px 20px; border-bottom: 1px solid var(--pd-border); font-size: 0.88rem; }\n.pd-hcr-specs-row:last-child { border-bottom: none; }\n.pd-hcr-specs-label { font-weight: 600; color: var(--pd-text); }\n.pd-hcr-specs-value { color: var(--pd-text-muted); }\n\n\/* ── Use cases ── *\/\n.pd-hcr-uses { background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-hcr-uses ul { list-style: none; padding: 0; margin: 0; display: grid; grid-template-columns: repeat(2, 1fr); gap: 10px 24px; }\n.pd-hcr-uses li { font-size: 0.9rem; color: var(--pd-text); padding-left: 22px; position: relative; line-height: 1.5; }\n.pd-hcr-uses li::before { content: ''; position: absolute; left: 0; top: 7px; width: 8px; height: 8px; border-radius: 50%; background: var(--pd-accent); }\n\n\/* ── \"Works perfectly with\" cross-link grid ── *\/\n.pd-hcr-pairs { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin-bottom: 32px; }\n.pd-hcr .pd-hcr-pair,\n.pd-hcr .pd-hcr-pair:link,\n.pd-hcr .pd-hcr-pair:visited {\n  display: flex !important; flex-direction: column !important; padding: 22px 22px 20px !important;\n  border: 1px solid var(--pd-border) !important; border-radius: var(--pd-radius) !important;\n  background: #ffffff !important; text-decoration: none !important;\n  transition: border-color 0.2s ease, transform 0.2s ease, box-shadow 0.2s ease !important;\n  font-family: inherit !important; color: inherit !important;\n}\n.pd-hcr .pd-hcr-pair:hover { border-color: var(--pd-accent) !important; transform: translateY(-2px) !important; box-shadow: 0 8px 24px rgba(0,0,0,0.08) !important; }\n.pd-hcr-pair-eyebrow { font-size: 0.62rem; font-weight: 700; letter-spacing: 0.18em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-hcr-pair-title { font-size: 1.05rem; font-weight: 800; color: var(--pd-text); margin-bottom: 8px; line-height: 1.2; letter-spacing: -0.01em; }\n.pd-hcr-pair-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin-bottom: 16px; flex: 1; }\n.pd-hcr-pair-cta { display: inline-flex; align-items: center; gap: 6px; font-size: 0.72rem; font-weight: 700; letter-spacing: 0.08em; text-transform: uppercase; color: var(--pd-accent); margin-top: auto; transition: gap 0.2s ease; }\n.pd-hcr-pair:hover .pd-hcr-pair-cta { gap: 10px; }\n.pd-hcr-pair-cta svg { width: 12px; height: 12px; fill: none; stroke: currentColor; flex-shrink: 0; }\n\n\/* ── Range cross-link ── *\/\n.pd-hcr-range { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); padding: 24px 28px; margin-bottom: 32px; background: var(--pd-bg-soft); text-align: center; }\n.pd-hcr-range h3 { margin-top: 0; }\n.pd-hcr-range p { color: var(--pd-text-muted); font-size: 0.9rem; max-width: 620px; margin: 0 auto 18px; }\n.pd-hcr a.pd-hcr-range-cta,\n.pd-hcr a.pd-hcr-range-cta:link,\n.pd-hcr a.pd-hcr-range-cta:visited {\n  display: inline-flex !important; align-items: center !important; justify-content: center !important;\n  gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important;\n  font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important;\n  text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important;\n  border: none !important; border-radius: 6px !important; line-height: 1 !important;\n  transition: background 0.2s ease !important; font-family: inherit !important;\n}\n.pd-hcr a.pd-hcr-range-cta:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-hcr a.pd-hcr-range-cta svg { width: 14px !important; height: 14px !important; min-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; }\n\n\/* ── Why BBQ Republic ── *\/\n.pd-hcr-why { background: #1a1a1a !important; color: #f0ece4 !important; border-radius: 8px; padding: 32px; margin-bottom: 32px; text-align: center; }\n.pd-hcr .pd-hcr-why-eyebrow { display: inline-block !important; font-size: 0.62rem !important; font-weight: 700 !important; letter-spacing: 0.2em !important; text-transform: uppercase !important; color: #c8102e !important; margin-bottom: 10px !important; }\n.pd-hcr .pd-hcr-why h3 { color: #f0ece4 !important; font-size: 1.25rem !important; margin: 0 0 14px !important; font-weight: 700 !important; }\n.pd-hcr .pd-hcr-why p { color: #b8b2ab !important; font-size: 0.9rem !important; max-width: 560px !important; margin: 0 auto 22px !important; line-height: 1.7 !important; }\n.pd-hcr .pd-hcr-why-actions { display: flex !important; justify-content: center !important; align-items: center !important; gap: 12px !important; flex-wrap: wrap !important; margin: 0 !important; padding: 0 !important; list-style: none !important; }\n.pd-hcr a.pd-hcr-why-btn,\n.pd-hcr a.pd-hcr-why-btn:link,\n.pd-hcr a.pd-hcr-why-btn:visited { display: inline-flex !important; align-items: center !important; justify-content: center !important; gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important; font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important; text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important; border: none !important; border-radius: 6px !important; line-height: 1 !important; white-space: nowrap !important; width: auto !important; height: auto !important; min-width: 0 !important; max-width: none !important; transition: background 0.2s ease !important; box-shadow: none !important; cursor: pointer !important; font-family: inherit !important; }\n.pd-hcr a.pd-hcr-why-btn:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-hcr a.pd-hcr-why-btn.pd-hcr-why-btn--ghost,\n.pd-hcr a.pd-hcr-why-btn.pd-hcr-why-btn--ghost:link,\n.pd-hcr a.pd-hcr-why-btn.pd-hcr-why-btn--ghost:visited { background: transparent !important; background-color: transparent !important; border: 1px solid #2e2e2e !important; color: #f0ece4 !important; }\n.pd-hcr a.pd-hcr-why-btn.pd-hcr-why-btn--ghost:hover { background: rgba(255,255,255,0.06) !important; background-color: rgba(255,255,255,0.06) !important; color: #f0ece4 !important; border-color: #c8102e !important; }\n.pd-hcr a.pd-hcr-why-btn svg { width: 14px !important; height: 14px !important; min-width: 14px !important; max-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; display: inline-block !important; vertical-align: middle !important; }\n\n\/* ── FAQ ── *\/\n.pd-hcr-faq { margin-bottom: 16px; }\n.pd-hcr-faq-item { background: #ffffff; border: 1px solid var(--pd-border); border-radius: 6px; margin-bottom: 8px; overflow: hidden; transition: border-color 0.2s ease; }\n.pd-hcr-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hcr-faq-item summary { padding: 14px 18px; font-weight: 700; font-size: 0.9rem; color: var(--pd-text); cursor: pointer; list-style: none; display: flex; justify-content: space-between; align-items: center; gap: 12px; }\n.pd-hcr-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hcr-faq-item summary::after { content: '+'; font-size: 1.3rem; font-weight: 400; color: var(--pd-accent); transition: transform 0.2s ease; }\n.pd-hcr-faq-item[open] summary::after { content: '−'; }\n.pd-hcr-faq-answer { padding: 0 18px 16px; font-size: 0.87rem; color: var(--pd-text-muted); line-height: 1.7; }\n\n@media (max-width: 860px) {\n  .pd-hcr-pairs { grid-template-columns: 1fr; }\n  .pd-hcr-tips-grid { grid-template-columns: 1fr; gap: 14px; }\n}\n@media (max-width: 640px) {\n  .pd-hcr-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hcr-stat:nth-child(2) { border-right: none; }\n  .pd-hcr-stat:nth-child(1), .pd-hcr-stat:nth-child(2) { border-bottom: 1px solid var(--pd-border-dark); }\n  .pd-hcr-features { grid-template-columns: 1fr; padding: 20px; }\n  .pd-hcr-specs-row { grid-template-columns: 1fr; gap: 4px; }\n  .pd-hcr-uses ul { grid-template-columns: 1fr; }\n  .pd-hcr-story, .pd-hcr-why { padding: 22px; }\n  .pd-hcr .pd-hcr-why-actions { flex-direction: column !important; align-items: stretch !important; }\n  .pd-hcr a.pd-hcr-why-btn { width: 100% !important; }\n  .pd-hcr-social-proof { flex-direction: column; text-align: center; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hcr\"\u003e\n\n  \u003c!-- STAT STRIP --\u003e\n  \u003cdiv class=\"pd-hcr-stats\"\u003e\n    \u003cdiv class=\"pd-hcr-stat\"\u003e\n\u003cspan class=\"pd-hcr-stat-value\"\u003e340g Shaker Jar\u003c\/span\u003e\u003cspan class=\"pd-hcr-stat-label\"\u003eAward-Winning Rub\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-stat\"\u003e\n\u003cspan class=\"pd-hcr-stat-value\"\u003eNatural Bright Red\u003c\/span\u003e\u003cspan class=\"pd-hcr-stat-label\"\u003eNo Artificial Dyes\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-stat\"\u003e\n\u003cspan class=\"pd-hcr-stat-value\"\u003eTexas-Style\u003c\/span\u003e\u003cspan class=\"pd-hcr-stat-label\"\u003eLower Sweet, Hint Heat\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-stat\"\u003e\n\u003cspan class=\"pd-hcr-stat-value\"\u003ePork · Chicken\u003c\/span\u003e\u003cspan class=\"pd-hcr-stat-label\"\u003eCompetition Favorite\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv class=\"pd-hcr-intro\"\u003e\n    \u003cp class=\"pd-hcr-intro-lead\"\u003eThe Jess Pryles workhorse all-purpose rub. Hardcore Carnivore Red is an award-winning Texas-style seasoning blending classic spices (garlic, black pepper, paprika) with just a hint of heat: lower in sweetness than typical American pork rubs, beloved by competition BBQ teams across Texas, and the rub responsible for that vivid natural red colour finish you see on competition pork ribs and chicken wings.\u003c\/p\u003e\n    \u003cp\u003eWhere Memphis-style pork rubs lean heavy on sugar, Hardcore Carnivore Red goes the other direction: \u003cstrong\u003ecoarse texture, classic spice profile, just enough sweetness to balance the savoury\u003c\/strong\u003e. The vivid red colour is entirely natural, drawn from real paprika and chili powder, with no artificial dyes whatsoever. The result is a workhorse rub that performs equally well on backyard pork ribs Tuesday night, competition-grade smoked chicken on Saturday, or a brisket finishing dust right at the end.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SOCIAL PROOF BADGE --\u003e\n  \u003cdiv class=\"pd-hcr-social-proof\"\u003e\n    \u003cdiv class=\"pd-hcr-social-proof-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\"\u003e\u003cpolygon points=\"12 2 15.09 8.26 22 9.27 17 14.14 18.18 21.02 12 17.77 5.82 21.02 7 14.14 2 9.27 8.91 8.26 12 2\"\u003e\u003c\/polygon\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cp class=\"pd-hcr-social-proof-text\"\u003e\u003cstrong\u003e97% 5-star rating across 79 customer reviews.\u003c\/strong\u003e Award-winning. Favourite of competition BBQ teams across Texas. Jess Pryles' best-known and most-loved rub: the workhorse all-purpose seasoning that built the Hardcore Carnivore brand.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- STORY --\u003e\n  \u003cdiv class=\"pd-hcr-story\"\u003e\n    \u003cspan class=\"pd-hcr-story-eyebrow\"\u003eThe Jess Pryles Texas Workhorse\u003c\/span\u003e\n    \u003ch3\u003eThe Australian who built a Texas BBQ brand.\u003c\/h3\u003e\n    \u003cp\u003eHardcore Carnivore is the brand of \u003cstrong\u003eJess Pryles\u003c\/strong\u003e, an Australian-born BBQ authority who relocated to Austin, Texas to compete on the American BBQ circuit and write the genre-defining cookbook \"Hardcore Carnivore: Cook Meat Like You Mean It\". Years of competition cooking taught her something specific about Texas BBQ tradition: \u003cstrong\u003emost commercial pork rubs were too sweet\u003c\/strong\u003e. Competition pitmasters wanted lower sugar content, a more savoury spice profile, and a vivid natural colour that wouldn't bitter when caramelised across long cooks.\u003c\/p\u003e\n    \u003cp\u003eRed is the answer to that brief. The blend leans on \u003cstrong\u003ereal paprika and chili powder\u003c\/strong\u003e (not artificial dyes) for the distinctive deep red colour, garlic and black pepper for the classic American BBQ savoury backbone, and just enough heat to add complexity without becoming a \"hot\" rub. The result is an all-purpose seasoning that performs across pork, chicken and any cook where you want classic Texas BBQ character.\u003c\/p\u003e\n    \u003cp\u003eFor Australian customers, buying Hardcore Carnivore is also \u003cstrong\u003ebuying Australian-grown BBQ industry success\u003c\/strong\u003e. Jess Pryles built this brand from scratch as an Australian competing in the American BBQ market, then bringing the product back to Australian shores. The Hardcore Carnivore range is now one of the most recognised premium rub brands in the southern hemisphere.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003cdiv class=\"pd-hcr-features\"\u003e\n\n    \u003cdiv class=\"pd-hcr-feature\"\u003e\n      \u003cdiv class=\"pd-hcr-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"9\"\u003e\u003c\/circle\u003e\u003cpath d=\"M9 12l2 2 4-4\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-hcr-feature-title\"\u003eAward-Winning All-Purpose Rub\u003c\/p\u003e\n      \u003cp class=\"pd-hcr-feature-text\"\u003eHardcore Carnivore's flagship workhorse rub. Performs across pork, chicken, brisket finishing and backyard general-purpose use. The most versatile rub in the Jess Pryles range.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hcr-feature\"\u003e\n      \u003cdiv class=\"pd-hcr-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M12 2L13 22\"\u003e\u003c\/path\u003e\u003cpath d=\"M5 22h14\"\u003e\u003c\/path\u003e\u003ccircle cx=\"12\" cy=\"7\" r=\"3\"\u003e\u003c\/circle\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-hcr-feature-title\"\u003eNatural Bright Red Colour\u003c\/p\u003e\n      \u003cp class=\"pd-hcr-feature-text\"\u003eThe vivid red colour is entirely natural, drawn from real paprika and chili powder. No artificial dyes, no colour additives. The same red you see on competition ribs and chicken wings.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hcr-feature\"\u003e\n      \u003cdiv class=\"pd-hcr-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M8.5 14.5A2.5 2.5 0 0011 12c0-1.38-.5-2-1-3-1.072-2.143-.224-4.054 2-6 .5 2.5 2 4.9 4 6.5 2 1.6 3 3.5 3 5.5a7 7 0 11-14 0c0-1.153.433-2.294 1-3a2.5 2.5 0 002.5 2.5z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-hcr-feature-title\"\u003eTexas-Style Lower Sweetness\u003c\/p\u003e\n      \u003cp class=\"pd-hcr-feature-text\"\u003eLower in sugar than typical Memphis-style pork rubs. The Texas competition BBQ preference: savoury spice profile dominant, sweetness restrained, classic backbone of garlic, black pepper and paprika.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hcr-feature\"\u003e\n      \u003cdiv class=\"pd-hcr-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M12 2v20M2 12h20M4 4l16 16M4 20l16-16\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-hcr-feature-title\"\u003eCoarse Texture Blend\u003c\/p\u003e\n      \u003cp class=\"pd-hcr-feature-text\"\u003eCoarse-ground spice blend delivers visible texture on the meat surface plus better bite character on every mouthful. Sticks to wet meat without clumping, distributes evenly when shaken.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- APPLICATION TIPS (Jess Pryles' own \"Season Like a Pro\" advice) --\u003e\n  \u003cdiv class=\"pd-hcr-tips\"\u003e\n    \u003cspan class=\"pd-hcr-tips-eyebrow\"\u003eSeason Like a Pro\u003c\/span\u003e\n    \u003ch3\u003eThree rub-application techniques from Jess Pryles.\u003c\/h3\u003e\n    \u003cp class=\"pd-hcr-tips-attribution\"\u003eApplication advice direct from Jess Pryles at Hardcore Carnivore.\u003c\/p\u003e\n    \u003cdiv class=\"pd-hcr-tips-grid\"\u003e\n      \u003cdiv class=\"pd-hcr-tip\"\u003e\n        \u003ch4 class=\"pd-hcr-tip-title\"\u003eDon't Be Stingy\u003c\/h4\u003e\n        \u003cp class=\"pd-hcr-tip-text\"\u003eMost cooks under-season. Go generous, especially on big cuts and grilled meats. When you flip meat some of the seasoning shakes off, so add a little extra to compensate. The Hardcore Carnivore shaker jar is sized for generous application.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hcr-tip\"\u003e\n        \u003ch4 class=\"pd-hcr-tip-title\"\u003eLayer Your Flavour\u003c\/h4\u003e\n        \u003cp class=\"pd-hcr-tip-text\"\u003eUse rub before AND after cooking. A light dusting of fresh Red rub post-cook sharpens the flavour without overpowering. For competition cooks, this is the finishing technique that defines the visible colour and surface texture.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hcr-tip\"\u003e\n        \u003ch4 class=\"pd-hcr-tip-title\"\u003eTiming Matters\u003c\/h4\u003e\n        \u003cp class=\"pd-hcr-tip-text\"\u003eApply Red either 45 minutes before cooking, OR right before the meat hits the heat. Anywhere in between pulls moisture to the surface and dries the meat out. This rule applies to all salt-containing rubs.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003cdiv class=\"pd-hcr-specs\"\u003e\n    \u003cdiv class=\"pd-hcr-specs-header\"\u003eSpecifications\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eProduct Type\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eAll-purpose BBQ rub and seasoning (Texas-style)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eNet Weight\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003e340g (12 oz) standard shaker jar. Also available in 1.56kg (55 oz) Mega Pack refill size. Contact us for 4.5kg bulk catering size.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eTexture\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eCoarse-ground blend with visible spice particles\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eColour\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eVivid bright red (natural, from paprika and chili powder, no artificial dyes)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eFlavour Profile\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eGarlic, black pepper, paprika dominant. Lower sweetness than typical pork rubs. Just a hint of heat (not a hot rub).\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eIngredients\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eSea Salt, White Sugar, Black Pepper, Dehydrated Garlic, Paprika, Dehydrated Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano, Garlic), Natural Flavour, Silicon Dioxide (anti-caking, less than 2%)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eNo Added\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eMSG, artificial dyes, gluten ingredients, artificial preservatives\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eBest For\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003ePork ribs, pulled pork, smoked chicken, beer can chicken, pork chops, sausages, brisket finishing dust, all-purpose grilling.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eCountry of Origin\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003eUSA. Brand founded by Australian-born Jess Pryles.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-hcr-specs-row\"\u003e\n\u003cspan class=\"pd-hcr-specs-label\"\u003eCustomer Rating\u003c\/span\u003e\u003cspan class=\"pd-hcr-specs-value\"\u003e97% 5-star, 79 reviews on the Hardcore Carnivore site at time of writing\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- USE CASES --\u003e\n  \u003ch2\u003eWhat to cook with Hardcore Carnivore Red\u003c\/h2\u003e\n  \u003cdiv class=\"pd-hcr-uses\"\u003e\n    \u003cul\u003e\n      \u003cli\u003eCompetition-style pork ribs (with cherry smoke for mahogany finish)\u003c\/li\u003e\n      \u003cli\u003ePulled pork shoulder (12-hour low and slow)\u003c\/li\u003e\n      \u003cli\u003eSmoked chicken wings and drumsticks\u003c\/li\u003e\n      \u003cli\u003eBeer can chicken (Red + lager combo)\u003c\/li\u003e\n      \u003cli\u003ePork chops (grilled or smoked)\u003c\/li\u003e\n      \u003cli\u003ePork belly and pork belly burnt ends\u003c\/li\u003e\n      \u003cli\u003eSausages and bratwurst\u003c\/li\u003e\n      \u003cli\u003eBrisket finishing dust (light layer in the last hour)\u003c\/li\u003e\n      \u003cli\u003eSmashburgers and backyard burgers\u003c\/li\u003e\n      \u003cli\u003eRoast chicken (oven-roasted or rotisserie)\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WORKS PERFECTLY WITH --\u003e\n  \u003ch2\u003eWorks perfectly with\u003c\/h2\u003e\n  \u003cdiv class=\"pd-hcr-pairs\"\u003e\n\n    \u003ca href=\"\/collections\/big-green-egg\" class=\"pd-hcr-pair\"\u003e\n      \u003cspan class=\"pd-hcr-pair-eyebrow\"\u003eKamado Cooking\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-title\"\u003eBig Green Egg\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-text\"\u003eThe Big Green Egg is the ideal cooker for Red-rubbed pork ribs and competition-style chicken. Low and slow with cherry smoke chunks for the mahogany finish. BBQ Republic is an Official Big Green Egg Platinum Dealer.\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-cta\"\u003e\n        Shop Big Green Egg\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/collections\/yoder-smokers\" class=\"pd-hcr-pair\"\u003e\n      \u003cspan class=\"pd-hcr-pair-eyebrow\"\u003eCompetition Pellet Grills\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-title\"\u003eYoder Smokers\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-text\"\u003eYoder pellet grills are the choice of competition BBQ teams: the same teams that use Hardcore Carnivore Red as their pork rub. The combination is genuine American competition BBQ in your backyard. BBQ Republic is Australia's largest Yoder dealer.\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-cta\"\u003e\n        Shop Yoder Smokers\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/products\/misty-gully-wood-chunks-2kg-cherry\" class=\"pd-hcr-pair\"\u003e\n      \u003cspan class=\"pd-hcr-pair-eyebrow\"\u003eThe Iconic Smoke Pairing\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-title\"\u003eCherry Wood Chunks\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-text\"\u003eRed rub plus cherry smoke is the iconic competition BBQ visual combination. The red rub builds bark colour; the cherry smoke deepens the surface into mahogany. The classic rib look begins here.\u003c\/span\u003e\n      \u003cspan class=\"pd-hcr-pair-cta\"\u003e\n        Shop Cherry Chunks\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- RANGE --\u003e\n  \u003cdiv class=\"pd-hcr-range\"\u003e\n    \u003ch3\u003eExplore the full Hardcore Carnivore range\u003c\/h3\u003e\n    \u003cp\u003eRed is the workhorse all-purpose rub, but the Hardcore Carnivore range covers every protein category. \u003cstrong\u003eBlack\u003c\/strong\u003e is the SPG-style beef and brisket rub. \u003cstrong\u003eCamo\u003c\/strong\u003e is the chicken and game seasoning. \u003cstrong\u003eBovine\u003c\/strong\u003e is the premium steakhouse beef rub. \u003cstrong\u003eTabletop\u003c\/strong\u003e is the finishing salt. Each rub is built around Jess Pryles' competition BBQ experience and tested on real Texas pitmaster setups.\u003c\/p\u003e\n    \u003ca href=\"\/collections\/hardcore-carnivore\" class=\"pd-hcr-range-cta\"\u003e\n      Shop All Hardcore Carnivore\n      \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHY BBQ REPUBLIC --\u003e\n  \u003cdiv class=\"pd-hcr-why\"\u003e\n    \u003cspan class=\"pd-hcr-why-eyebrow\"\u003eBuy from a BBQ Specialist\u003c\/span\u003e\n    \u003ch3\u003eThe Sydney BBQ specialist for rubs, smoke woods and grills.\u003c\/h3\u003e\n    \u003cp\u003eBBQ Republic cooks on this gear every day. We know which rub pairs with which protein, which smoke wood complements which seasoning, and which combinations Jess Pryles herself would put together. Hardcore Carnivore Red is on display and in stock at our Wetherill Park showroom for immediate pickup or Sydney metro delivery.\u003c\/p\u003e\n    \u003cdiv class=\"pd-hcr-why-actions\"\u003e\n      \u003ca href=\"tel:0434010411\" class=\"pd-hcr-why-btn\"\u003e\n        \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 014.69 13a19.79 19.79 0 01-3.07-8.67A2 2 0 013.62 2h3a2 2 0 012 1.72c.127.96.361 1.903.7 2.81a2 2 0 01-.45 2.11L7.91 9.91a16 16 0 006.18 6.18l.98-.98a2 2 0 012.11-.45c.907.339 1.85.573 2.81.7A2 2 0 0122 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n        Call 0434 010 411\n      \u003c\/a\u003e\n      \u003ca href=\"\/pages\/contact\" class=\"pd-hcr-why-btn pd-hcr-why-btn--ghost\"\u003e\n        \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M3 9l9-7 9 7v11a2 2 0 01-2 2H5a2 2 0 01-2-2z\"\u003e\u003c\/path\u003e\u003cpolyline points=\"9 22 9 12 15 12 15 22\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n        Visit the Showroom\n      \u003c\/a\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n  \u003cdiv class=\"pd-hcr-faq\"\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eWhat does Hardcore Carnivore Red taste like?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eA classic American BBQ spice blend with the savoury character of garlic and black pepper, the smoky earthiness of paprika and chili powder, and just enough sweetness to balance the salt and spice. The heat is subtle (a hint, not a kick), which means Red is family-friendly even for kids. Coarse texture delivers visible spice particles on the meat surface and a satisfying bite character on every mouthful.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eWhy is Red lower in sweetness than typical American pork rubs?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eTexas BBQ tradition prefers savoury over sweet. Memphis-style and Kansas City-style pork rubs lean heavy on brown sugar (sometimes 30-50% of the blend), which caramelises into a dark, sweet crust on long cooks. Texas competition pitmasters prefer a more restrained sweetness so the spice profile (garlic, paprika, black pepper) stays dominant and the natural meat flavour comes through. Jess Pryles built Red specifically for the Texas competition preference: just enough sugar to balance salt, not enough to dominate.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eIs the red colour natural or from artificial dyes?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eEntirely natural. The vivid bright red comes from real paprika and chili powder in the blend. There are no artificial dyes, no colour additives, no food colouring. This is one of the genuine differentiators between Hardcore Carnivore Red and cheaper supermarket rubs: the natural ingredient list versus chemical colour additives. The colour stays brilliant through the cook because paprika oils withstand high heat without breaking down.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eHow do I apply Red rub for best results?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eThree things from Jess Pryles' own advice. First, don't be stingy: apply generously, especially on large cuts of meat where some will shake off during cooking. Second, layer the flavour: dust some on before the cook AND a light dust right at the end for sharper finishing flavour. Third, timing matters: apply 45 minutes before cooking OR right before the meat hits the heat. The 5-40 minute window between those two times pulls moisture to the surface and dries the meat out.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eWhat should I cook with Red?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eRed's headline applications are pork and chicken. For pork: ribs (the iconic application), pork shoulder for pulled pork, pork chops, pork belly. For chicken: whole roasted, beer can chicken, wings and drumsticks (the classic chicken wing rub). Red also works beautifully as a brisket finishing dust (light layer applied in the last hour for surface colour) and as an all-purpose seasoning for sausages, burgers and general backyard grilling. The lower sweetness means it works on savoury proteins where sweeter rubs would clash.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eWho is Jess Pryles?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eJess Pryles is an Australian-born, Texas-based BBQ authority, cookbook author and live-fire cook. She moved to Austin to compete on the American BBQ circuit, wrote the genre-defining cookbook \"Hardcore Carnivore: Cook Meat Like You Mean It\" (now in its second edition), appears regularly on US BBQ TV programming, and built Hardcore Carnivore from scratch into one of the most respected premium rub brands in North America. Buying Hardcore Carnivore supports Australian-grown BBQ industry success.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eDoes Red contain MSG, gluten or artificial preservatives?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eNo added MSG, no artificial dyes, no artificial preservatives. The ingredients list is short and recognisable: sea salt, sugar, black pepper, garlic, paprika, onion, chili powder, natural flavour, plus a small amount of silicon dioxide (under 2%) as an anti-caking agent that prevents the rub from clumping in the jar. Refer to the ingredients spec row above for full transparency. The product is not certified gluten-free but contains no gluten ingredients.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eWhat pack sizes are available?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eThe standard retail size is the 340g (12 oz) shaker jar. Hardcore Carnivore also produce a 1.56kg (55 oz) Mega Pack refill size for frequent users, and a 4.5kg (10 lb) bulk catering size for restaurants and competition teams. Most home cooks find the 340g shaker jar lasts months of regular cooking. Contact BBQ Republic if you need the larger refill or bulk sizes.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-hcr-faq-item\"\u003e\n      \u003csummary\u003eCan I pick up from the showroom?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-hcr-faq-answer\"\u003eYes. Hardcore Carnivore Red is on display and available for immediate pickup from our Wetherill Park showroom, Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Sydney metro delivery is also available. Call 0434 010 411 to arrange.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hardcore Carnivore","offers":[{"title":"Default Title","offer_id":46326596173996,"sku":"11895","price":28.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HardcoreCarnivoreRed.webp?v=1780356224","url":"https:\/\/bbqrepublic.com.au\/products\/hardcore-carnivore-red-seasoning","provider":"BBQ Republic","version":"1.0","type":"link"}