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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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Angus & Oink News, Recipes -

This is my 6 year old’s favourite dish! Now he is able to help me a little more in the kitchen this dish works great as there is lots of things to chop and he loves that! Prep Time: .75 Hours Total Time: 2 Hours Servings 8 Person(s) Ingredients You will need: 75g Plain Flour 75g Butter 2 Chicken Breast Fillets 500g Sausage (we used our Andouille Sausage) Mr Rubba Rubba seasoning 50g 1 Onion Chopped 2 Sticks of Celery 2 Peppers Chopped 400g Okra 2 Cloves of Garlic, minced 400g Prawns (we used king prawns) 1 litre Chicken Stock...

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Angus & Oink News -

Back at the beginning of the year we ran a "Win a Brisket" Competition! Our lucky winner was Dom Barnes, who was delighted to finally get a chance to "pop his brisket cherry". We were on hand to offer advice to Dom during the cook, and we were delighted to see how well the end result turned out - great job Dom! After wards, Dom wrote us a wee article on how he found the daunting experience of cooking his first brisket, we have added it here in the hope of encouraging more people to get out there and try...

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