Who Is The Big Ginger Chef?
Hi, im the Big Ginger Chef—Stephen, a culinary adventurer with over 35 years of globe-trotting kitchen mastery. I started on a milk crate in the outback of Western Australia, worked the line in Michelin-starred kitchens across Europe, and soaked up street-food wisdom in Bangkok. Now,
I bring all that fire to your kitchen—no limits, just bold global flavor with a Southern twist. Right now, I’m riding the wave of Southern smoked meats and hot sauces—because let’s be real, that’s where the heat is.
But don’t box me in—I’m all about every cuisine, every technique, every bite. And here’s the kicker—I’m not pretentious; I’m here to share. I break down trade secrets, real techniques, and practical tips so you can cook like a pro, too. Follow for no-nonsense food reviews, taste tests that cut through the hype, step-by-step recipes, and pop-ups that bring bold flavors to life.
And most of all, we have fun—because life is short, and every day is a gift, so live it, laugh, and savor every bite.
Featured Products
Big Ginger’s Rubba Dub Dub
This rub wasn’t invented in a boardroom — it was built in real kitchens.
Every time I walked into a new kitchen, the first job was clearing out the old rubbish and starting fresh. I’d strip things back, sort through the herbs and spices, and build a dry rub that actually worked across the whole menu.
Over years of service, across different kitchens and cuisines, that rub kept evolving. Rubba Dub Dub is the refined result of that process — tested, adjusted, and proven through decades of cooking.
Smoking and dry rubs are on trend, but with so many on the market it’s easy to get lost choosing the right one. Rubba Dub Dub cuts through the noise with one versatile rub that works across most applications.
Southern fried chicken, smoked pulled pork, brisket, ribs, beef, lamb, pork, seafood, vegetables — even everyday cooking that just needs proper seasoning.
One rub. No guesswork.
Built by a chef. Made to be used.