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This is a completely delicious and epic accompaniment to all things Korean BBQ!!

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We are more than a little excited that the new Yoder S Series are arriving in the UK next month! 

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Angus & Oink News, chicken wings bbq -

Hey what's up BBQ Mongrels?!? Here's our quick guide on how to make epic bbq wings using our Feather Duster Rub and Red House Sauce, cooked on our Weber using a vortex from: https://prosmokebbq.co.uk/products/pro-smoke-bbq-fuel-dome   Fuel used was the amazing McBrikett eggs, on offer here: https://www.angusandoink.com/shop/mcbrikett-offer/       

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Angus & Oink News -

Here you will find a downloadable version of our current brochure.   Useful for our retail and catering customers.  

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Angus & Oink News, Recipes -

CURING PASTRAMI Choose your meat! You can use lean brisket flat that has been trimmed of all fat (this is our first choice. We have also successfully cured beef ribs, tri-tip, picanha and feather-blade successfully. Weight meat and apply cure at 5% meat weight. A 5kg brisket flat will need 250g of A&O Pastrami CURE. Apply the cure onto the meat and put into ziplock bag or similar for curing. Cure rates will differ by cut of meat but a guide to use is 1/2 inch per day plus 1 day. a 3 inch piece will therefor require 7 days...

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