Kevin Edge

Kevin Edge//Edge BBQ

I’ve always enjoyed a bbq and knew there must be more to it than black sausages and raw chicken so attended a Weber academy course and had my mind blown.  The next day I bought a Weber kettle and have never looked back!

Looking for a rub to cook my first pork butt I came across Angus & Oinks sweet bones and butts and I’ve been hooked on Angus & Oink products ever since.

I love cooking a quick smash burger for the family but also love a good hot and fast brisket, the aromas that fill the garden are what makes bbq so special for me.

Its almost impossible to choose favourite products from the vast Angus & Oink range as I genuinely believe they are the best on the market by a country mile and are all incredibly well thought out, put together and taste amazing.  The ones I find we use the most are Big Phat Greek, Garlic Butter and Shawarma seasoning.  We also love Rub Me Long Time and Texas Steak goes with everything and I sneak Moomami into a lot of dishes too.  Sauce wise, Red House Kansas City BBQ is the perfect bbq sauce but Baby Pangang or Seoul Korean make for some very tasty and different alternatives.

…  don’t even get me started on how good the rum is.

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