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Angus & Oink News, bbq rubs, bbq team, competition bbq - March 16, 2018

Getting to know Miss Piggy's BBQ Team

Miss Piggy's BBQ Team is a competitive ‘U.S.A.’ style BBQ team based in Leicestershire U.K. They are Twice European Champions, UK BBQA Champions, 3 times British BBQ Champions and IBQN European Champions. They are also first winners and twice winners of the European BBQ Challenge Cup. Also the first team to win KCBS (Kansas City Barbecue Society) Grand Championships in 9 different countries (5 being inside one year). In 2015 they also became the first non U.S./Canadian team to enter the highly prestigious KCBS 700 club. [caption id="attachment_20507" align="alignnone" width="296"] Miss Piggies at The Jack[/caption] In 2016 they became the first non U.S./Canadian team...

BBQ Rubs, The Science of BBQ rubs, UK BBQ Rubs

BBQ Rubs & Their Science At A&O we have been involved with BBQ as a business for the last 2-3 years and make some wicked BBQ rubs, but we have been avid BBQ’ers for over 20 years. We lived and worked in South America from cattle crazed Argentina to the spicy life of Mexico and most placed in between including a lot of time in Texas and Louisiana in the oil patch. From our roots in these Southern American lands we came back to roost in Scotland and started Angus & Oink via an excursion to Saudi Arabia. We started producing...

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Angus & Oink News, Recipes - January 2, 2018

Pastramification and how to build the perfect Reuben

Pastramification www.angusandoink.com 1st January 2018 There is no doubt making your own pastrami is more work that buying it from the shops, but as with everything in life, work in equals reward. And we’re talking next level stuff here!! British leaner brisket flat muscles are ideal for pastrami being less fatty and thinner than their US counterparts. Acquire a brisket flat from your butcher or we have Irish briskets stocked in The Meat Locker section of the web site. Trim the brisket, if you have a full packer cut brisket, remove the point muscle by separating the sinew. The flat...

Using A&O rubs on Fish by BBQ Bill

BBQ Bill or Bill Gardner runs through his top tips about how to use A&O rubs with fish to create a fantastic BBQ taste to cook great quality fish.

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Angus & Oink News, Angus And Oink, BQ - March 29, 2017

BQ: How we became Angus & Oink

We are delighted to have appeared in BQ today! “Rub me, smoke me, sauce me, eat me!” The website of Scott & Malissa Fraser’s business Angus & Oink encourages you to do everything you’d want to do with their range of sausages, beers, sauces, and rubs. Business Quarterly talked to Scott about how they got going: Read more: http://www.bqlive.co.uk/scotland/2017/03/29/news/how-we-became-angus-oink-25447/

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Angus & Oink News RSS

Getting to know Miss Piggy's BBQ Team

BBQ Rubs, The Science of BBQ rubs, UK BBQ Rubs

Pastramification and how to build the perfect Reuben

Using A&O rubs on Fish by BBQ Bill

BQ: How we became Angus & Oink

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