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“Mr Rubba Rubba” Wings

“Mr Rubba Rubba” Wings
These Northern Fried Wings are the Angus & Oink version of Southern Fried chicken, with real depth of flavour from Mr Rubba Rubba.

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“The General” Memphis Ribs

“The General” Memphis Ribs
“The General” is the boss of general purpose rubs and works so well on ribs, we decided on Memphis style dry rub only ribs, dipped into Angus & Oink Pitboss BBQ sauce.

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Jumpin' Jambalaya

Jumpin' Jambalaya
Jambalaya is a Louisiana, Creole rice dish of Spanish and French influence. It's very similar to paella in some ways. Nice and easy to make, once you've done a bit of chopping it's cooked in less than half an hour. Prep your ingredients the night before, pop them in the fridge and it's a really speedy, satisfying meal. And don't let the long list put you off. You'll have a lot of it in your cupboards already. Traditionally Jambalaya contains chicken, some sort of sausage (Andouille is authentic) and seafood, in this case prawns. My recipe has evolved over time and is very much our family’s version. We've taken to leaving out the chicken, but it's really great when you include it. This recipe will serve 4 big appetites, 5 or 6 with the chicken added. Tweak it to your taste. If you don't like prawns, leave them out. The sausage element is pretty crucial though, and I've found that the Angus & Oink Beef Hot Links are terrific in it.

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Rampant Ribs

Rampant Ribs

Prep Time: 1 Hours Total Time: 5 Hours Servings: 6 Person(s) Ingredients: Full sheets of baby back ribs ‘The General’ Seasoning and Rub Butter Apple juice Strong kitchen foil Angus & Oink Rampant Angus sauce To cook: BBQ or smoker A few chunks of your favourite smoking wood. We used hickory. Method: First take as many full sheets of baby back ribs as you need, depending on how many people you’re feeding. We usually allow ½ rack per person and then 1 more rack for good measure! Remove the thin membrane from the bone side of the racks by sliding...

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Cocoa Chipotle Cartel Ox Cheek & Tail, with Voodoo 'slaw & Scotch Bonnet Salsa

Cocoa Chipotle Cartel Ox Cheek & Tail, with Voodoo 'slaw & Scotch Bonnet Salsa
An amazing new recipe, put together for us by BBQ Barons! Check it out: BBQ BaronsWe were really chuffed when the good folks at Angus & Oink asked us to try out some of their products and come up with a recipe for them. It's great that the whole range is made from high quality ingredients, with no "nasties" and this really shows when you come to taste them. We love the Mr Rubba Rubba dust - really fresh & zesty, with whole fennel & caraway seeds, and a really nice "pop" on the tongue. Although it's recommended for pork, chicken and fish, we felt the profile would work well on some rich cuts of beef too. As for the Voodoo Mango sauce, we could drink it by the bottle load, if it wasn't for their beers tasting so good as well! All of these flavours, made us think of the tropics and inspired us to go for something with a kind of Caribbean edge. Rich, sticky beef, with a fresh, fruity contrast coming from the Voodoo 'slaw. We served it on homemade Jamaican style Coco Breads, but it would work equally well on corn tortillas as a soft taco or tostada or even in a Trinidad style Dhalpuri roti. Cocoa Chipotle Cartel Ox Cheek & Tail

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