Take your Festive Feast to the next level by giving them a nice shake of our Honey Chilli Seasoning and a good pour of honey too!
Go on you all deserve a treat this Christmas!
If honey chilli isn't your thing, why not tray a shake of Fools Gold?
]]>This one was baked in the Gozney, but would be equally tasty in the oven too. Served up with a gorgeous port infused red currant jam!
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Here our A&O Ambassador Neil talks us through how he made this rather fine & tasty Fools Gold Popcorn!
❝ Well, you all know me, I try to think differently with my approach to some things. And today I wanted a Savoury snack because it’s widdling it down outside …. Yet again.
So what I did was throw some Kernels in the Popcorn maker, then took a very large pan and put some Fools Gold in the bottom with a Teaspoon of water. As soon as the FG melted down, the Popcorn went in and got stirred with a wooden spoon to coat the Popcorn, immediately transferred to an air fryer and given a heat up for 2 minutes on moderate heat . This stage revived the popcorn from a chewy mouthfeel to something a tad more robust …. And we cannot stop shovelling it into our faces ❞
At our HQ BBQ Schools we also pop some (salted) corn in the micro and shake on our seasonings while it's still hot - tremendous beer snack age!
Here's some of our favourite flavours:
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The ULTIMATE BBQ Ribs by PitBoss Scott!
There are so many styles of pork rib from baby backs to St Louis cut and they really do vary in quality quite widely. The best place to start is with the best quality rib meat from a specialist butcher. Too many ribs have most of the meat cut off the top and you’re left with a thin rack of bones. Farmfoods has upped its game with USDA imported St Louis cut ribs at record low prices. But check out Davidsons butcher for Iberico or baby back ribs and Bobs Butchers of Hatfield for online sources.
We tend to cut off any pieces of meat not attached to the rib and usually detach the end bone at the thin end as it will dry anyway. Remove the membrane from the back side. Work the back end of a tea spoon under the skin in the middle of your rack and pull up to create a little pocket. Then use your finger to work under the membrane all the way through. Simply pull up and the membrane will come off nice and easy. To help grip the skin maybe use some paper towel. There’s plenty ways to do this but avoid cutting the skin as far as possible and try and remove in one lift.
With the membrane off, you can add a binder if you want. This can be yellow mustard, a light oil spray or some people even use mayo. We tend to use an oil atomizer and spray the rib with a light coat. The paprika in the rub mixes well with oil so it dissolves in nice and easily.
Apply a medium coating of rub to the surface of the meat. Remember rub will not stick to fat. So trim any large sections of fat off if you want a uniform colour on the ribs. We use Sweet Bones & Butts for the best colour and sweetness on the top side of our ribs and then on the underside or bone side, we use Pigasus for a little spike of heat.
Allow the rub to soak in so it becomes all wet. You can accelerate this process by spraying the rub with a mix of apple juice and cider vinegar (80:20). If you put dry rubs into a hot smoker the sugar can burn more easily if it’s not soaked into the meat surface.
Set up your cooker for indirect cooking. Place the ribs bone side down on the “cool” side. We tend to cook ribs around 285F. Use good quality lump wood charcoal and some wood chunks. Fruit wood is perfect for colour (Cherry especially), but you can add bolder flavours like oak and hickory. Use around 4-6 chunks and place them around the charcoal basket so they smolder.
With the ribs cooking, it’s obviously time to pop a beer and stick on some tunes. If your cooker is holding temp around 285F then don’t even look at the ribs for 2 hrs. Check on them to make sure the underside isn’t burning, clean off any marrow coming out the ends of the bones. Spritz the ribs to maintain colour. You want them to be mahogany. Keep them unwrapped until the colour is just before mahogany if that makes sense.
When the “bark” has set or the rub layer has set up, so it doesn’t come off with a finger nail scratch, you can wrap the ribs in foil or even butcher’s paper. We tend to use foil as it eliminates any air gaps and stops steam destroying your set bark. We tend to wrap ribs around 75-80C internal temp and then take them to 96-98C internal. Higher and they will fall off the bone. We like a little bite so 96-97C is perfect.
In the wrap you can get quite creative by adding flavours. People add butter, sugar, maple syrup, honey, hot sauce, bbq sauce and even cooked streaky bacon to add more flavours.
Once the ribs reach temp, open them up and allow them to dry out a little from the wrap juice. Then add a layer of Red House BBQ sauce with a silicon brush. Allow the sauce to “tac up” for about 10-15 mins. This is a great time to add another wood chunk and get added flavour into the sauce.
The ribs benefit from a little rest of maybe 20 mins before slicing up. Use the bones as a guide and cut mid-way between. You can stand the ribs on their side, so you can more easily see the cut line.
So many options for different ribs with other flavours but the above is our USA style BBQ rib guide. Try Chinese Salt n Chilli pepper ribs, teriyaki ribs or Korean pork ribs.
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Watch our YouTube Video here: Thai Steak Tacos
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First things first we fired up the Kamado Joe and got to work trimming the brisket. We added good quality lump wood charcoal to the KJ, enough for a 6-8hr cook.
The Kamado was set up with both deflector plates above the charcoal so to limit radiant heat. We added 5 chunks of hickory and 5 chunks of cherry wood to the charcoal, scattered about so they smouldered away.
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All the fixins for brisket tacos!
Seasoned with our go to combo of Dirty Cow x Texas Torque. A little Black Gold in the jus. Amping flavour.
Smoked with cherry x hickory wood chunks. Cook took 6.5 hrs and 40 minutes resting. Cooking at 300f on the Gateway Drum. Eaten in 5 minutes!
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Featuring Karl (The Butcher), Scott (The Cook), Hungry Oink (The Eater) and filmed by Matt (The Watcher) we'll be showing you the butchery process, then handing over to Scott who will chat about our inspirations for our amazing products and showing you how best to use them!
You can also be assured of some funnies too, with Scotland’s greatest double act since The Krankies!
Make sure you subscribe to our YouTube channel and we'll see you all at 7pm Sunday
Pronounced pah. - leh. – tah, Paletas are a Mexican Ice Lolly or Popsicle, but bigger and considered the gourmet ice lolly of the frozen treat world, made with fresh, quality ingredients. That bit is important because there are so few of them.
What are Mexican Paletas made from?
Usually made from fresh natural, seasonal fruits, they are incredibly versatile and can be made into more indulgent creamy versions and even filled versions. Think strawberry and mango or rich, creamy Belgian Chocolate filled with Dulce De Leche. The options are endless, and we know you’ll have fun creating your own favourite “blends”.
Are Paletas easy to make?
A Mexican Paletas packs a real punch in the flavour profile and how to make a paleta could not be easier. At its simplest, simmer fruit with some sugar and citrus, blend, pour into moulds and freeze for a refreshing frozen treat!
Jay Porter shared her recipes in our closed group on Facebook, A+O Federation, and when we saw those vibrant colours, the creativity in the flavours and just how amazing they all looked, we had to share these far + wide, so a big thank you to Jay for sharing her unreal flavour bombs and for using our seasonings in such a unique, tasty way. If you don’t make this over the summer, there’s legit something wrong with you!
Paleta Ingredients
Ok, back to the Paleta’s. Most of the Paletas have the same basic ingredients, but Jay did tell us that she quickly roasted some fruits to release the natural flavours, like pineapple and mango, as that slightly charred tinge gives a delicious bitter hit for our taste buds, but you might prefer not to do that – make it your way.
Do Paleta's need Maple Syrup or sugar?
Some Paletas recipes have maple syrup for sweetness, but not a lot as Jay finds the natural sugars in the fruit is enough. But like everything, adjust to suit your taste! You can swap Maple Syrup for sugar syrup or simple caster sugar, but Jay prefers to keep it as possible and finds that maple brings out the flavours of the fruit and tones down the tartness of some fruit, such as the rhubarb.
Add your seasonings slowly!
When adding the seasonings and spices, go slowly. And half a teaspoon or a teaspoon at a time, taste and add more to what you enjoy! Stronger, hotter? Keep adding until you’re happy. It’s easy to add, but not so easy to take out.
What moulds do Paleta's need?
Paletas Moulds can be purchased from Amazon, and Jay recommends ensuring you choose food safe silicon that stack up so they take up less room in your freezer drawer. You can also purchase Paletas Sleeves from Amazon too, so you can store your freshly made Mexican Paletas safely in your freezer out of the mould.
Now you should be ready to make your own Paletas, so try Jay's recipes here!
]]>These tips are for a charcoal BBQ, and the tools I always have on hand are Stainless Scourer, Scrunched up Costco catering foil, Baking Soda & Vinegar, a paint scraper, and the most important one, Beers.
I don’t use wire brushes as find those little bristles come loose pretty easily and end up in the food. Instead, a stainless steel scouring pad is a great way to remove welded on debris, and if it’s not going to play ball, we have been known to use a paint scarper or even power tools. Honestly a 240V powder drill with a buffing disk is both satisfying and incredibly efficient at removing hardcore dirty bits.
This is the order I do my checks in, but there’s no set rules. Just remember, stay hydrated!
Happy Cleaning!
How to clean your BBQ lid
Brush away debris and dust with a bunched-up piece of heavy-duty foil. Most BBQs will develop a skin of smoke and fat on the inside of the lid over the year, eventually coming off like a skin, which you don't want falling on your food when you clang the lid down. Check the handles and tighten any loose bolts.
Why clean the thermometer of your BBQ?
Check your thermometer probe and give that a good clean-up too.
This helps make sure the reading is more accurate.
How to clean the inside of your BBQ
Brush off any debris from the sides with the foil, a paint scraper or brush and clean leftover residue using some steel wool pads.
Keeping the inside of your BBQ clean makes sure the air flow works from bottom vents to top vents and allows efficient burning of fuel.
Keeping debris out of the main chamber also reduces the risk of flare ups and imparting any nasty burnt doors to your lovely new food.
How to clean BBQ Grates
I prefer to do this before cooking, it’s easier when the grates are hot. Open the vents & preheat the grill, use a steel wool pad to remove grime.
Why? We don’t want leftover mess ruining our cook & leaving black marks on our instagramable food! Fire kills all bugs so we tend to load the BBQ with charcoal and let the fire do the deep cleaning.
How to clean the BBQ Bowl
A mix of vinegar and baking soda with warm water is a great combo for cleaning grease. Add a little degreaser like washing up liquid if you need. Remember to rinse it well, no-one likes a soapy sausage.
How to clean the Ash Catcher & Fire Basket on your BBQ
Give it a good clean out! Sometimes needs a helping hand with a pressure washer. Keeping the ash catcher clean and as empty as possible ensures good air flow through and makes controlling the heat much easier.
Now, it's ready, steady, BBQ!!! We recommend the below pieces of kit for all levels of BBQ Pit Master.
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This move will ensure our head of production, Hungry Oink will have room to move her new toy in, and its a biggie!! 'Sir Mix-A-Lot' will join Myron and Little Mix to complete our line up! With the capacity to blend over 200Kg at a time we're more than ready for a busy year ahead!!!
The new facility will also give us a location to run BBQ schools once again, which we are really excited about as we've missed them over the last 2 years, please keep you eyes peeled for updates on that later in the year, or you can register your interest at teachme@angusandoink.com
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Ahh the humble pumpkin. Mostly thought of for Halloween décor, we're more content eating them.
With so many of us trying to reduce food waste, we have come up with some ideas and ways to use the pumpkin rather than just discarding all that tasty goodness!
Why not slice into pieces and cover with Harissa seasoning and roast with red onions, carrots or any other veg you have lying around needing to be used up, until soft, then blend with your choice of stock for a quick, easy and tasty soup.
Alternatively, serve the roasted pumpkin with warm with salad leaves, croutons and your favourite soft cheese.
Or you could try our Pumpkin cake recipe which can be found here!
Or if you prefer something a bit more savoury how about our pumpkin hummus and breadsticks, or some beautifully roasted and toasted Texas Pumpkin seeds
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The FareShare charity works hard to redistribute surplus food to charities who turn it into meals and help feed those most in need. They also have some great initiatives in place such as the #EndChildFoodPoverty which is headed up by their Ambassador Marcus Rashford to ensure the most vulnerable children have access to meals all through the year, not just in term time.
Every box sold will raise £5 for FareShare to help with their cause.
This is our third fundraising effort we have been part of in 2021, having already donated to The Burnt Chef Project and Narcolepsy UK earlier the year.
For more information on FareShare follow the link here
More details on the Eat Good Feel Good Box can be found here
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It's nearly time for UKBBQWeek & I know a lot of you like to join in with this. Dates are Saturday 21st - Sunday 29th August. Themed cook days are shown below but the main thing is to get outside & bbq! Time to top up your A&O rubs & sauces, clean your bbq, stock up with charcoal & have some fun over fire. Check out the socials on UKBBQWeek and tag your posts #UKBBQWeek. Keep your eyes peeled for some competitions too. Happy bbqing
We are excited to be involved in UK BBQ Week, a great time to show that BBQ in the UK is now far more than a burnt on the outside/raw in the middle sausage!! We'll be trying to cook along with as many of the themed cooks as possible and we hope some of you join us too!!
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The challenge will see them produce dishes such as;
Surf & Turf
Deep Dish Pizza
Rotisserie Lamb
Crispy Chicken & Noodles
Waffles
We are also offering a Free A&O Rub with every Octane purchased, so you recreate some of the epic dishes we cook up!
Find it here at: https://angusandoink.com/products/angus-oink-octane-vortex?_pos=1&_sid=1046255f9&_ss=r
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Sue is going to take the PitBoss through his paces as she takes him out of his meat cooking comfort zone and shows him how to produce epic breads and puddings on the BBQ!! She will also be assisted by the awesome Mini Oink, making this a great cook along for all the family!
If you wish to join us, here is the shopping list!
FLATBREADS
500G Strong White Bread Flour
2 tsp salt
2 tsp sugar
7g sachet of fast action yeast
3 tbsp olive oil
300 ml (approx) warm water
(makes 12 so recipe easily halved)
* you may also want to have some chicken or lamb to make kebabs to add the the flat breads, we will be cooking the infamous ScottyBab to go along with ours
Rosemary Focaccia
500g strong white bread flour
1.5tsp salt
1 sachet dried yeast (7g)
Sprigs fresh Rosemary, leaves taken off the stalks & finely chopped (about 2 tablespoons) save some for the topping
3 tablespoons olive oil
300ml warm water approx
For drizzling
Olive Oil
Chopped fresh Rosemary
Coarse sea salt
(can add any other ingredients you like, olives, sundried tomatoes, different herbs, spices, rub)
Baking tin 25cm x 20cm
Baking parchment paper
Orange Drizzle Cake
For the cake
175g SR Flour sifted
1 tsp baking powder
175g caster sugar
175g unsalted butter,cut into small pieces and softened
Finely grated zest of 2 oranges
3 eggs
For the drizzle
Juice of 2 oranges
100g granulated sugar
PLUS extra icing sugar and candied orange zest (1 orange) for decoration
Could serve with cream/ice cream or – clotted cream
This recipe makes 2 x 1lb loaf tin cakes or a tray bake 25cm x 20cm which cuts into 12 pieces or 12 mini lemon drizzles (individual).
Baking parchment paper
Apple Pie
Apple Cake
For the pastry
200g plain flour
100g unsalted butter
Pinch salt
4-5 apples (or any fruit you like)
Rum (optional, if it doesn't go in the pie it can go in the chef!)
Pie dish
Baking parchment
Rolling pin
Sugar for sprinkling on the top
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At 10am we will be prepping our brisket and getting it on the smoker, then join us at 12pm for our 2 cook along dishes where we will be cooking the ultimate smash burgers and the Pit Boss' favourite cheeseburger tacos!
As a thank you to you all for joining in our series of BBQ Skools we are offering 10% off all products used in this BBQ skool, simply add code BBQSKOOL at checkout to receive this!
Not only that, we've once again teamed up with our local butcher John Davidson and he's offering 10% off his entire PITMASTER range using code BBQSKOOL at checkout until Sunday 30th May! Go to https://www.johndavidsons.com and check out his epic range of Brisket and sausages too!
*Order cut off to ensure delivery in time for the weekend is Wednesday 26th May 12pm
SHOPPING LIST
Brisket
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
Apple Juice
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
Red House or Glazed & Confused
Pork Loin - Asian Inspired Loin
Pork Loin
Cooked Rice
Small Shrimp
Red Onion
Fresh Chilli
Spring Onion
Fresh coriander
Sesame Oil
Fish Sauce
Bamboo Shoots
Peanuts
Frying pan or Wok
All meat supplied at BBQ Skool is provided by Davidsons Butchers
And as always we will be joined by our great team of A&O Ambassadors throughout the day! Sue Stoneman, Kevin Edge, Roberto, Neil Roberts, Rob Claydon, Bill Whelan & Hungry Oink
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