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Smoked Beef Chuck

Smoked Beef Chuck
Another Angus & Oink / BBQ Barons collaboration, this smoked chuck recipe is a perfectly suitable alternative to brisket. Cooks the same way, tastes just as fabulous! Angus & Oink's 'The General' Seasoning and Rub gives the beef a great flavour base. A blend of spices, chillies, salt and sugar add deep southern flavours to this Tex Mexican bandit, smoking hot dust with the pungent aroma of the Mexican border. Pimp up the finished article by using our own wrap juice, made using Tomahawk Red Indian Pale Ale. Rye and Tomahawk hops give the beer deep flavours, finished with a bourbon hit from Jim Beam woodchips. All finished off accompanied by Angus & Oink's Pitboss BBQ Sauce, this sauce has a deep smokey flavour, not too sweet like most BBQ sauces. It has depth, smoke and tonnes of spiky herb flavour. Enjoy!

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Giant Smoked Scotch Eggs

Giant Smoked Scotch Eggs
Another amazing recipe pulled together by the awesome Kelly Bramill of Dreaming of the Good Life. Give it a go - its sooo goood..... Regular, breaded Scotch eggs have been one of our family favourites since I was a child, with my mum always making her own for us to take on picnics. When my BBQ obsession began however, I realised that people were smoking them….and it made perfect sense! Credit here goes to James Lowe of JL Butchers for the inspiration. He’s a master of the smoked Scotch egg, and I think it was his that I first saw on one of the BBQ and smoking forums, and I was blown away. The thing I love about them, and this recipe in particular, is that they’re pretty much a meal in themselves. With the addition of bacon and black pudding, they’re an all day breakfast wrapped up in a big, smokey, spherical package. Grilled tomatoes and pit beans make great accompaniments, as does My Ultimate Mac ‘n’ Cheese. Or why not go all sophisticated and pair it with a green salad and a nice glass of wine! I first added black pudding to them back in September 2015, which seemed like the perfect addition (I’m sure it had been done before, so I don’t take credit). Mixing it, either crumbled or cubed, through the sausage meat or adding an individual layer around the egg works equally as well, but choose a really good quality pudding. The same goes for the sausage meat you use. I originally opted for our favourite cumberland sausage, simply squeezed from the skins, but now we have a new favourite in Angus & Oink’s amazing Kielbasa sausage, and so that’s what I’ll be using in this recipe. Large, fresh, free range hens eggs and a good quality dry cured streaky bacon are the only other ingredients you need, along with your favourite rub and BBQ sauce. I’m not a fan of a runny yolk (I know, heathen!), so I don’t try and achieve that with these. But I’ve added the method for if you prefer them that way. As always, tweak my recipe to suit your own taste. They can also be made up the day before if needs be. It gives you less prep to do on the day you’ll be smoking them. Makes 4 large Scotch eggs

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Angus & Oink Chicken Wings

Angus & Oink Chicken Wings
We have partnered up with Alan and Christine Dale (also known as Chillin N Grillin NI) for this recipe! Take it away guys! We have been grilling for more years than we care to remember. Back in 2014 we discovered the Grillstock BBQ Festival and Country Wood Smoke forum on Facebook. That’s when we discovered a whole new world of BBQ. We now have a weber kettle, a weber smoky mountain , a Kamado Joe and a Uuni pizza oven. We don’t compete on the UK BBQ circuit but have competed locally in the Big Grill Festival in Ireland, where we were placed 1st for chicken. We also do Demonstrations for the local college.

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BRUNSWICK BEEF & ALE PIE

BRUNSWICK BEEF & ALE PIE
We are delighted to have recently partnered up with Miss Piggy’s BBQ, who have brought you this delicious beef & ale pie recipe featuring Angus & Oink products: Here at Miss Piggy’s bbq HQ we share a similar passion with the guys at Angus & Oink, we love to ‘experiment’. A lot of experiments involve mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes, we have enjoyed on our many trips to compete ‘stateside’. Our favourite ‘experiment is Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven! This is a similar recipe that gained 2nd place in the ‘cooking from the homelands’ category at the 2016 Jack Daniels World bbq championships.

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Lightning Fast 'Moo Mami' Lamb

Lightning Fast 'Moo Mami' Lamb
Incredibly simple, but packing bags of flavour, this dish can be rustled up in less than 30 minutes! We served the lamb drizzled with A&O Voodoo Mango hot sauce and piled into lightly grilled fresh panini.And as a lighter option, a vibrant salad with grilled corn and Padrón peppers made a fabulous bed for the lamb tobe mounded onto.But the choice of accompaniment is entirely yours.This recipe works equally well with butterflied chicken breasts, steak and pork as well as nice firm fish fillets.

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