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Join us Live on Instagram form 10am on Saturday 8th May when we will be cooking up all things PORK!  See below for menu and ingredients list if you wish to cook a long with any of the dishes! Pork Shoulder - US Style for Pulled Pork & Chunks Pork Shoulder Porky White Chick Sweet Bones & Bacon OMG Pork Injector Apple Juice Marinade Spray Foil Butter Brown Sugar Red House or Glazed & Confused Pigs cheeks - we're gonna show you how to make some next level Burnt Ends! Pigs Cheeks Sweet Bones & Bacon Red House or Glazed...

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Our second instalment of our online BBQ Skool will see us cook up chicken! Joined by our A&O Ambassador team, we will be hosting this live so you can grab your ingredients and a couple of beers and spend a few hours cooking along with us! Join us on instagram from 12pm on Sunday 18th April and watch us cook up 4 of our favourite chicken dishes! On the menu will be: Bacon Wrapped Chicken Wing Nachos BBQ Comp Style Chicken Thighs Greek Style Chicken Thighs Whole Rotisserie Chicken Cajun Style Stuffed with Rice and Shrimp If you would like...

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When our Ambassador Rob Stevens got in touch to let us know he was planning to do a live cook on his BBQ's for 36 hours in aid of a charity very close to his heart we knew we wanted to get behind him and support him with this awesome challenge! As well as joining in with Rob through the 36 hours we will also be releasing a very limited edition rub of Sweet Bones & Bacon, 50% of the sale of each Rub will go to Rob's fundraising page! Rob's daughter, Charlotte (8), was diagnosed with narcolepsy and cataplexy in 2020....

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picanha -

Let's talk about one of our favourite cuts of beef!   Picanha (Pee-can-ya) is a cut of beef that is really popular in Brazilian churrasqueira style BBQ. Taken from the top of the rump, right near the top tail end of the animal, it has various names depending on where you live in the world such as rump cover, top round, sirloin cap or rump cap. It is almost triangular in shape and surrounded by a thick layer of fat called a fat cap. This cap can be up to 1.5cm thick and provides bags of flavour that bastes the...

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This weekend in celebration of Burns Night we cooked up The McScottyBab, our ambassadors also created some amazing dishes, here we recap some of our favourites!   The McScottyBab A twist on the old favourite, we used 50/50 Haggis and Lamb Mince in this with a touch of our Texas Steak seasoning, we smoked it on our KJ over Cherry wood. Once done we sliced it and popped it into a pitta and added some Red Dawg, and pickled neep (swede) and made an awesome slaw with added neep and our prototype Ranch seasoning! Sue Stonemans Za'atar Leeks A super tasty...

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