Lick My Dip Article - ABERDEEN’S HOTTEST NEW SAUCIER
Fast making their mark in the UK Hot Sauce scene, Angus and Oink bring the fiery flavours of South America (but apparently not the weather) to Aberdeen.
With strong ties to the grilled meat utopia that is The Adelphi Kitchen, the resulting abject food porn is quite something to behold!
We had a gas with Scott, the mastermind behind A&O.
“Rampant Angus is our signature sauce and where it all started. Searching to find the best sauce for our table led us to concoct this all purpose hot, sweet and mustardy magnificence which can brighten up all manner of foods.
West Indian Pepper Sauce, “Voodoo Mango” is a sweet & nasty pepper sauce we met on travels through Trinidad street food and our addiction to ‘rotis’ and ‘doubles’ with chickpea curry. Mango for sweetness & Congo peppers for furious heat. A beautiful yellow colour with mustard and turmeric, add to the complexity and flavour, of this vibrant sauce. Voodoo Mango is excellent with tortilla chips, curries, pakoras or any grilled meat, it is addictive!
Pitboss Original BBQ Sauce – “Smoking butts & ribs” – BBQ joints all over the southern USA sell Original Barbeque Sauce. Our sauce has a deep smoky flavour, but is not too sweet like most BBQ sauces. It has depth, smoke and tonnes of flavour. Best for wings, ribs, sausages, marinade, chip & dip….anything goes…
Red Dawg Apache is a red sauce of old time BBQ used to smother pulled or chopped pork, great with sausages, brisket or ribs. It’s like a deeper, thicker Louisiana style sauce, peppered with red habaneros, deeply flavoured with herbs and spices, but simple enough to cut through the fat and add a vin
egar tasting heat to the meats. Ideal with sausage, fish, slow cooked meats, pastrami, creole cooking, gumbos etc.”
SO HOW DID ANGUS AND OINK COME ABOUT?
“Angus and Oink started trading in 2014 but the vision and the dream came about 3 years ago when we lived and worked around the world. We dreamt up a little business to sell hot sauces in the areas where we lived and on returning to Aberdeen we continued to develop hot sauces like the ones we used to get when we lived in South America.”IS HOT SAUCE A BIG DEAL IN ABERDEEN?
“The appetite in Aberdeen for something unique is huge right now and a vibrant food scene is growing. Our four sauces are an ideal accompaniment to emerging street food trends such as BBQ, Pulled Pork, Gumbos, West Indian curries and Artisan Sausage. We have teamed up with the Adelphi Kitchen’s Chris Tonner. AK is the best charcoal restaurant in Aberdeen and a logical partner for our sauces, which are really based around grilled meat and street food. Chris and his inspiration Marcus Bowdon have really blazed a trail in Aberdeen with a unique mix of food.”
WHAT’S THE PERFECT FOOD PAIRING FOR YOUR HOT SAUCES?
“Rampant Angus is our signature sauce and where it all started. Searching to find the best sauce for our table led us to concoct this all purpose hot, sweet and mustardy magnificence which can brighten up all manner of foods.
West Indian Pepper Sauce, “Voodoo Mango” is a sweet & nasty pepper sauce we met on travels through Trinidad street food and our addiction to ‘rotis’ and ‘doubles’ with chickpea curry. Mango for sweetness & Congo peppers for furious heat. A beautiful yellow colour with mustard and turmeric, add to the complexity and flavour, of this vibrant sauce. Voodoo Mango is excellent with tortilla chips, curries, pakoras or any grilled meat, it is addictive!
Pitboss Original BBQ Sauce – “Smoking butts & ribs” – BBQ joints all over the southern USA sell Original Barbeque Sauce. Our sauce has a deep smoky flavour, but is not too sweet like most BBQ sauces. It has depth, smoke and tonnes of flavour. Best for wings, ribs, sausages, marinade, chip & dip….anything goes…
Red Dawg Apache is a red sauce of old time BBQ used to smother pulled or chopped pork, great with sausages, brisket or ribs. It’s like a deeper, thicker Louisiana style sauce, peppered with red habaneros, deeply flavoured with herbs and spices, but simple enough to cut through the fat and add a vin
egar tasting heat to the meats. Ideal with sausage, fish, slow cooked meats, pastrami, creole cooking, gumbos etc.”