Our Latest

News, recipes and barbecue hacks, straight from the Angus and Oink kitchen — it's like sitting around the fire, chatting to the pit boss himself.

The Dom Brisket Experience

View Article

Getting to know Miss Piggy's BBQ Team

View Article

BBQ Rubs, The Science of BBQ rubs, UK BBQ Rubs

View Article

Pastramification and how to build the perfect Reuben

View Article

Using A&O rubs on Fish by BBQ Bill

View Article

BQ: How we became Angus & Oink

View Article

How hot? The Scoville Scale explained

View Article

Angus & Oink, raising HELL for Mexico

View Article

How to best cook brisket (in our opinion)

View Article

Meaty advice for choosing a prime cut

View Article

Rubs: A 'how to' guide

View Article

No additives, just good ingredients

View Article

Rubs & Seasonings

BBQ Sauce

Hot Sauce

Curing

Spices

Accessories

Our Latest

The Dom Brisket Experience

Getting to know Miss Piggy's BBQ Team

BBQ Rubs, The Science of BBQ rubs, UK BBQ Rubs

Pastramification and how to build the perfect Reuben

Using A&O rubs on Fish by BBQ Bill

BQ: How we became Angus & Oink

How hot? The Scoville Scale explained

Angus & Oink, raising HELL for Mexico

How to best cook brisket (in our opinion)

Meaty advice for choosing a prime cut

Rubs: A 'how to' guide

No additives, just good ingredients

Rubs & Seasonings

BBQ Sauce

Hot Sauce

Curing

Spices

Accessories

Our Latest

The Dom Brisket Experience

Getting to know Miss Piggy's BBQ Team

BBQ Rubs, The Science of BBQ rubs, UK BBQ Rubs

Pastramification and how to build the perfect Reuben

Using A&O rubs on Fish by BBQ Bill

BQ: How we became Angus & Oink

How hot? The Scoville Scale explained

Angus & Oink, raising HELL for Mexico

How to best cook brisket (in our opinion)

Meaty advice for choosing a prime cut

Rubs: A 'how to' guide

No additives, just good ingredients

Looks like you’re in America / Canada.