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Angus & Oink News, Barbecue Rubs, BBQ Rub, BBQ Seasonings, Seasonings -

BBQ Rubs & Their Science At A&O we have been involved with BBQ as a business for the last 2-3 years and make some wicked BBQ rubs, but we have been avid BBQ’ers for over 20 years. We lived and worked in South America from cattle crazed Argentina to the spicy life of Mexico and most placed in between including a lot of time in Texas and Louisiana in the oil patch. From our roots in these Southern American lands we came back to roost in Scotland and started Angus & Oink via an excursion to Saudi Arabia. We started producing...

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Angus & Oink News, Recipes -

Pastramification www.angusandoink.com 1st January 2018 There is no doubt making your own pastrami is more work that buying it from the shops, but as with everything in life, work in equals reward. And we’re talking next level stuff here!! British leaner brisket flat muscles are ideal for pastrami being less fatty and thinner than their US counterparts. Acquire a brisket flat from your butcher or we have Irish briskets stocked in The Meat Locker section of the web site. Trim the brisket, if you have a full packer cut brisket, remove the point muscle by separating the sinew. The flat...

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Angus & Oink, Angus & Oink News, Blogger, fish, The General -

BBQ Bill or Bill Gardner runs through his top tips about how to use A&O rubs with fish to create a fantastic BBQ taste to cook great quality fish.

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Angus & Oink News, Angus And Oink, BQ -

We are delighted to have appeared in BQ today! “Rub me, smoke me, sauce me, eat me!” The website of Scott & Malissa Fraser’s business Angus & Oink encourages you to do everything you’d want to do with their range of sausages, beers, sauces, and rubs. Business Quarterly talked to Scott about how they got going: Read more: http://www.bqlive.co.uk/scotland/2017/03/29/news/how-we-became-angus-oink-25447/ 

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Angus & Oink News, chilli, Heat, Scoville Scale -

You might crunch into a scotch bonnet chilli or spice up your brisket with hot sauce for a little extra kick, but do you know how hot each item is likely to be? Some of us want milder hot, not blow your head off hot, so a scale of heat would be helpful. Lots of us will recognise that there is a way to measure heat and spiciness, and that a scale already exists, but do you know how it came about? In 1912, a gentleman called Wilbur Lincoln Scoville, who was an American pharmacist, invented the Scoville Organoleptic Test while...

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