Glazed and Confused
A formidable BBQ glaze for pork shoulder, ribs & chicken. This BBQ sauce has been worked with BBQ Teams such as Miss Piggy’s and rocked up to BBQ Competitions across Europe and the UK. Use this sauce in combination with A&O 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 maximum 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 delicious affair.
A formidable BBQ glaze for pork shoulder, ribs & chicken.
Sugar, Cider Vinegar, Tomato Ketchup (TOMATO, SPIRIT VINEGAR, SUGAR, SALT, SPICES, HERB EXTRACTS) (CELERY), Honey, Hot Sauce – (Mango Pulp (27%), White Onion, Distilled White Malt Vinegar (BARLEY), Apple Juice Concentrate, Carrot, Bell pepper, Scotch Bonnet Chilli). Paprika, Tamarind Sauce (Tamarind paste, tomato concentrate, Modified Starch, Preservatives: Acetic Acid, Potassium Sorbate. Fennel, Sodium Saccharin). Worcestershire Sauce – Malt Vinegar (from BARLEY), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (FISH), Tamarind Extract, Onions, Garlic, Spice, Flavourings. Soy Sauce- Water, Soy Beans, Wheat, Salt (SOYBEANS, WHEAT), Black Rum <5%, Celery Salt (CELERY), Salt, Smoke Water, E621, E631
Contains: CELERY, BARLEY, SOYA BEANS, WHEAT