📣 FIND ME......IN MORRISONS! 📣
What started with a few homemade seasoning blends, big dreams, and a shed full of spices and ideas has grown into something we could only have imagined.
Today, we’re incredibly proud to announce that our seasonings are now stocked in 416 Morrisons stores nationwide 🇬🇧
To now sit on shelves in Morrisons alongside Tesco and Sainsbury's as our third major UK retailer is a huge milestone for us.
It's certainly been a journey in more ways than one there have been long days, risks, and plenty of learning (and eating) along the way but seeing our products on shelves across the country makes every bit of it worth it.
Thank you to everyone who has supported us from day one. Whether you bought a pouch or a pot, shared a post, or recommended us to a friend - you helped make this happen 🐮🐷 🖤
If you spot us in your local Morrisons, send us a photo 🔥
#FollowInOurFoodsteps #SmallBusinessUK #Morrisons #Tesco #Sainsburys #Seasoning #BBQ #FoodBrand #EntrepreneurJourney #NowInStore
Quick roast, chicken thighs and roasted potatoes seasoned in @angusandoink Big Phat Greek. All cooked on the @masterbuilt 545 with heat provided by the ever reliable @heatbeads_uk #bbq #food #roast #instagood #fyp
Sunday dinners are different when chicken’s involved 🤤🔥
Beautifully smoked whole chicken, dry brined overnight in @angusandoink Cluckin’ Good Chicken Salt, then basted in garlic & herb butter until the skin turned golden and crispy. Juicy doesn’t even cover it.
Simple food done right always wins on a Sunday 👊🐔
#BBQ #SundayDinner #SmokedChicken #ChickenDinner #Foodie
Fresh tuna. Big avo chunks. Sharp lime. Sesame. A filthy shake of El Jefe 😜
These are the most delicious Tostadas!!
Dangerously easy to smash through with a beer in hand.
Smoked Brisket - had to settle for a rolled brisket from Costco but no worries, we make it work 🫡 up for a 6am start. First things first, get the kamado lit and smoking, set for 120c. Next up, trim the brisket, the idea here is to remove any hard fat and any sharp edges or uneven parts, we want a nice even smoke throughout. Any trimmings won’t go to waste, they’ll be minced and used for smash burgers most likely. Mustard binder on next, just gives the rub something to adhere to although not completely necessary. Im using @angusandoink Dirty Cow as the rub, my go-to for brisket. Onto the smoker and let that bark develop. Once I was happy with the bark, wrap with beef tallow and butchers paper and back on the smoker until 93-96c internal. Once it’s out I’ll wrap in cling film, rest it down to 70c internal and into an oven set at 65c for around 3-6 hours, the rest is super important as it reincorporates all those lovely juices back into the meat. This brisket is for a BBQ next weekend away from home so I’m having a go at vac sealing the whole thing (if it will fit) and into the freezer. Will be bought back up to temp on the day with sous vide and sliced fresh
#smoker #brisket #texas #barbeque #bbq
Quando un panino non è solo un panino. 🍔🔥
Buns morbidi, tagliata di Black Angus, uova strapazzate, cheddar filante, bacon croccante e una generosa salsa barbecue @angusandoink . Ogni strato aggiunge carattere, ogni morso alza il livello. 🤤🥓🧀🥚
Il risultato? Un’esplosione di gusto che non lascia spazio ai compromessi. 💥
#BurgerLovers #BlackAngus #FoodReel #BurgerArtigianale #Cheddar BaconLovers
𝗔𝗯𝗼𝘂𝘁 𝘆𝗲𝘀𝘁𝗲𝗿𝗱𝗮𝘆 🔥
Gisteravond genoten van onze Only Meat Workshop… en wát een avond was het! Van grote, indrukwekkende stukken vlees tot perfect gegaarde bites – allemaal op smaak gebracht met de krachtige kruiden en sauzen van Angus & Oink.
Rook, vuur en smaken die next level gingen 🤤
Zelf ook dit niveau bereiken?
👉 Ontdek, proef en leer tijdens onze volgende workshop
🔥 Only Meat.
Top tier Tomahawk’s 🥩🔥
Hit the steak with @angusandoink Black Gold and reverse seared it low and slow before finishing it over the flames… honestly one of the best crusts and flavours I’ve had in a long time. Smoky, peppery, buttery and absolutely loaded with flavour from edge to edge. 🤌🏼
The chicken got the Angus & Oink Feather & Duster treatment with a touch of Rub Me Korean and that combo was unreal. Sweet heat, crispy skin, juicy in the middle and the kind of flavour that makes you instantly go back for another piece before you’ve even finished the first 😅
Safe to say the seasoning cupboard just got a serious upgrade 👏🔥
#AngusAndOink #TomahawkSteak #ReverseSear #BBQSeason #ChickenWings
Sticky char siu spareribs van de Traeger afgewerkt met een zoet hartige glaze en geserveerd in een kom dampende ramen.
Rokerig, plakkerig, umami en precies genoeg pit van hot honey om alles samen te brengen. 🍜🔥
___________________________________
Sticky Traeger smoked char siu ribs served over a bowl of ramen noodles with a rich sweet savory glaze.
Smoky, glossy, packed with umami and finished with just enough heat from the hot honey.
#TraegerDay
📷 Vind je dit bericht leuk? Volg mij voor meer BBQ comfort met karakter.
Vlees: @bbqualityslagerij
Bbq: @traegergrillsbnlx@traegergrills
Rub: @angusandoink@traegergrills
Hothoney: @norubbish.nl
Mes: @Paudin_Benelux
Mirin: @wearesaitaku
#traegergrills #charsiu #ramen #bbq
OUR FIRST EVER “PIG DEAL OF THE WEEK” WINNER 🚨
Our very first winner is…
👏 @cosbybbqs 👏
Welcome to the A&O HALL OF FLAME, you are our PIG DEAL OF THE WEEK! 🔥
We spotted you showing some serious love across socials, cooking up absolute belters using our products… so we’re sending you:
🔥 Basting Brushes.
🔥 2 Sauces of choice.
🔥 3 Seasonings of choice.
This isn’t a one off either…
Every TWO WEEKS we’ll be keeping our beady little BBQ eyes 👀 on social media and picking a brand new winner!
PLUS… we’re building a dedicated section on our website called 🏆 THE HALL OF FLAME 🏆 where every winner will be forever in A&O history!🔥
So, if you’re cooking with A&O, posting your BBQ or foodie creations, tagging us, sharing reels, photos, cooks, setups, smoke, flames and flavour bombs… you could be next to earn your place in our Hall of Flame!
Keep tagging us. Keep cooking.
Peace, Love & BBQ ❤️🐮🐷
Stuffed, Saucy & Slightly Naughty 😛
A foot long 😜 baguette packed with oozing cheese, herby Italian Stallion sausage and a drizzle of Red Dawg. Grilled low and slow until the crust crisps and the inside melts into glorious chaos.
Grab the full recipe at angusandoink.com and tear in. 😈 #italianstallion #angusandoink
Leftover beef short rib, but make it unreal. 🤤
Loaded into a crispy tiger baguette with a mozzarella & cheddar melt, finished with chives, crispy onions, pink pickled onions and smoky BBQ sauce.
Because the short ribs were cooked in @angusandoink Black Gold, we had to hit it with one more dusting to finish it properly. 🔥
Rich, smoky, cheesy, crunchy, tangy — every flavour balanced perfectly.
The results? Well… see for yourself. 👀
#BeefShortRib #FoodReels #SandwichLovers #BBQLovers #FoodPorn
