Mercurio’s Beerlicious Condiments and Rubs
Mercurio’s journey into the world of low and slow, hot and fast, rubs and condiments started back in 2004 when he was working on the Will Smith film “I Robot” as the movement consultant. Early in his five months stay in Vancouver, Canada he came across the brew pub known as The Dix and true to form it was all about the beer brewed on premise and the BBQ lovingly smoked in the kitchen. He got in the brewery and made some beer with the brewer and got in the kitchen and learnt about American barbeque and its flavours.

On returning home late 2004 he created his beef rub and started to slow smoke Brisket. Since then he has written three cook books, starred in 72 episodes of his own cooking tv shows cooking with some of the best chefs in Australia and New Zealand. In 2014 he opened his own Beer Café complete with smoker from America featuring all his own recipes using all of the rubs, condiments and sauces he had developed over the past 10 years.

In 2017 Mercurio decided to package up some of his rubs and condiments and take them to the market and thus the Beerlicious range of Condiments and Rubs were born. The Beerlicious Condiments go hand in hand with Mercurio’s love of beer and brewing – the Kick Ass Hot Beer Mustard is made with Mornington Pale and the Spicy Beetroot Chutney is made with Coopers Stout.

Whilst his four rubs – Beef, Chicken, Lamb and Pork are exceptional on their namesake meat they also work brilliantly on anything you may put pepper and salt on. For instance, the lamb rub is great on calamari, the beef rub is great on chicken wings, the pork rub is beautiful on Haloumi cheese and the chicken rub is perfect on roast potatoes – and that is just the start!!

How you use Mercurio’s range of Beerlicious Condiments and Rubs is only limited by your imagination.

Do yourself a flavour favour, give them a go and think outside the box.