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A&O BBQ Skool 18th April 2021 - Chicken

A&O BBQ Skool 18th April 2021 - Chicken

Our second instalment of our online BBQ Skool will see us cook up chicken! Joined by our A&O Ambassador team, we will be hosting this live so you can grab your ingredients and a couple of beers and spend a few hours cooking along with us! Join us on instagram from 12pm on Sunday 18th April and watch us cook up 4 of our favourite chicken dishes! On the menu will be: Bacon Wrapped Chicken Wing Nachos BBQ Comp Style Chicken Thighs Greek Style Chicken Thighs Whole Rotisserie Chicken Cajun Style Stuffed with Rice and Shrimp If you would like...

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Introducing Sweet Bones & Bacon to support Rob's 36 hour live cook in aid of Narcolepsy UK

Introducing Sweet Bones & Bacon to support Rob's 36 hour live cook in aid of Narcolepsy UK

When our Ambassador Rob Stevens got in touch to let us know he was planning to do a live cook on his BBQ's for 36 hours in aid of a charity very close to his heart we knew we wanted to get behind him and support him with this awesome challenge! As well as joining in with Rob through the 36 hours we will also be releasing a very limited edition rub of Sweet Bones & Bacon, 50% of the sale of each Rub will go to Rob's fundraising page! Rob's daughter, Charlotte (8), was diagnosed with narcolepsy and cataplexy in 2020....

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picanha -

All about Picanha

All about Picanha

Let's talk about one of our favourite cuts of beef!   Picanha (Pee-can-ya) is a cut of beef that is really popular in Brazilian churrasqueira style BBQ. Taken from the top of the rump, right near the top tail end of the animal, it has various names depending on where you live in the world such as rump cover, top round, sirloin cap or rump cap. It is almost triangular in shape and surrounded by a thick layer of fat called a fat cap. This cap can be up to 1.5cm thick and provides bags of flavour that bastes the...

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The McScottyBab and other epic cooks from the weekend

The McScottyBab and other epic cooks from the weekend

This weekend in celebration of Burns Night we cooked up The McScottyBab, our ambassadors also created some amazing dishes, here we recap some of our favourites!   The McScottyBab A twist on the old favourite, we used 50/50 Haggis and Lamb Mince in this with a touch of our Texas Steak seasoning, we smoked it on our KJ over Cherry wood. Once done we sliced it and popped it into a pitta and added some Red Dawg, and pickled neep (swede) and made an awesome slaw with added neep and our prototype Ranch seasoning! Sue Stonemans Za'atar Leeks A super tasty...

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Bill & Scott's Most Excellent Interview!

Bill & Scott's Most Excellent Interview!

Catch up on the chat between Angus & Oink Founder, Scott and Bill Whelan from meat_fire_whisky! Hear about all things A&O, how it all began, our journey so far and future plans! We think you'll agree this should be most triumphant!  Pour a brew or something stronger and click the link to watch the show!    

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