Ok, for rubs a sauces my first choice is; BBQ&MORE

RockCrashing

Not cheap at his butchery but absolutely beautiful cuts... he also does dry aged beef (up to 100 days) you will see that in his specialized meat fridge built for dry aging
His Wakanui aged beef with the marbling looks amazing.... its grain fed the last month or so before going to the works, this ups the fat marbling

With the ham, I will do one of his oyster lamb shoulder on my charcoal rotisserie


this is my mulled wine recipe

1/2 cup sugar                
1 1/2 cups water               
zest of 1/2 lemon or more     
6 whole cloves               
1 cinnamon stick about 4 cm           
1 bottle of red wine     
1/2 - 3/4 cup brandy                
freshly grated nutmeg
orange slices for garnish          

Put first 5 ingredients in a saucepan, bring to boil slowly stirring gently until sugar dissolves.
Reduce heat and simmer gently for 10 mins, then strain.
Stir in the wine and brandy then gently reheat to warm it only, serve with grated fresh nutmeg & slices of orange