The BBQ Experts’
Angus & Oink Glazed and Confused – 300ml
Availability: In Stock
SKU: TPE-GLAZEDCONFUSED
£4.99
Angus & Oink Glazed and Confused – 300ml
The one and only!
Glazed & Confused – Barbecue sauce & glaze.
A formidable bbq glaze for pork shoulder, ribs & chicken.
This bbq sauce has been in development at Angus & Oink whilst they visited The American Royal, worked with bbq teams such as Miss Piggy’s and rocked up to bbq competitions across Europe and the UK. They took the best of the best and made them better. Your ultimate glaze, we give you GC Glazed and Confused.
Use this sauce in combination with Angus & Oink’s Porky White Chick rub or layer with Moo Mami to enhance the umami effect. Smoke your meat low and slow or hot and fast to get the desired colour on the bark. Wrap the meat in foil or the equivalent peach paper to cook down the flavours and tenderise the bark. Add the glaze towards the end or even add some into the foil juice for maximim impact. Open up the foil 30-40 mins before pulling from the smoker and add layers of the glaze that tacts up and makes the meat such a sticky delicous affair.
In stock
Product Description
Angus & Oink Glazed and Confused – 300ml
The one and only!
Glazed & Confused – Barbecue sauce & glaze.
A formidable bbq glaze for pork shoulder, ribs & chicken.
This bbq sauce has been in development at Angus & Oink whilst they visited The American Royal, worked with bbq teams such as Miss Piggy’s and rocked up to bbq competitions across Europe and the UK. They took the best of the best and made them better. Your ultimate glaze, we give you GC Glazed and Confused.
Use this sauce in combination with Angus & Oink’s Porky White Chick rub or layer with Moo Mami to enhance the umami effect. Smoke your meat low and slow or hot and fast to get the desired colour on the bark. Wrap the meat in foil or the equivalent peach paper to cook down the flavours and tenderise the bark. Add the glaze towards the end or even add some into the foil juice for maximim impact. Open up the foil 30-40 mins before pulling from the smoker and add layers of the glaze that tacts up and makes the meat such a sticky delicous affair.
Allergens:
Celery, Barley.
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