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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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Angus & Oink, Angus & Oink News, BackIt, Phat Taco, Tesco -

Help us bring authentic and additive free sauces to the nation with our exciting range of hot sauces especially made for you! Angus & Oink is raising £5000 to boost production capabilities of our super sauce and also to bring a new Mexican product to market allowing us to take the authentic flavours inspired by the Southern US & South America to a wider audience and please mouths along the way. What's up at Angus & Oink..? We hope to grow Angus & Oink and develop a range of sauces and seasonings that reflect authentic flavours and recipes from the homes of BBQ the...

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Angus & Oink, Angus & Oink News, Brisket, The General -

Avid followers of Angus & Oink will already be aware that we have somewhat developed a passion for brisket. If cooked right, beneath the dusken bark lays tender meat – juicy, melt in the mouth and irresistibly drool worthy. However, it’s not easy to cook brisket, many have tried and failed (ouch!) especially since it’s usually twice as thick on one side and difficult to cook through evenly. It’s because of this that we thought we’d let you into a few trade secrets to help you enjoy this amazing piece of meat. Brisket itself is from the tough, muscly part...

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Angus & Oink, Angus & Oink News, Meat, Pitboss Sausage Range -

So, meat. If you are a carnivore or simply like a good steak, a protein work-out hero or a part time vegetarian we all look for something different in our meat cuts. It’s a hot topic right now with the price of the base product forever on the increase!  There is one thing for sure, you get what you pay for! We’ve learned a lot about meat on our travels and more recently as we’ve watched butchers at work and seen the mart sales first hand. It’s a substantial industry that runs on a global scale to deliver that prime...

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Angus & Oink, Angus & Oink News, Chicken, Mr Rubba Rubba, Pork Chop, Recipes, ribs, Rubs, The General -

WE LOVE A NICE SPICY RUB! ....But we get asked a lot how to use them in cooking so here goes! We’ve made two rubs so far. Call them seasonings, dusts or rubs, same darn thing. It’s a mix of flavour, a canister of super tang, a smack of the essence all ready to explore in your kitchen. In its simplest form, shake the seasoning onto meat. It can’t be that easy??? Hell yes it is! Take a simple chicken breast and give it a light coating of olive oil and dust the meat with about one tsp of The General...

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