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Downloadable Brochure - 2019
Here you will find a downloadable version of our current brochure. Useful for our retail and catering customers.
Curing Pastrami - A how to guide using our products
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...
Malissa & Lew's Easy Like Sunday Gumbo
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...
The Dom Brisket Experience
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...
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...
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