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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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Rubs -

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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