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27 September 2012 ~ 4 Comments

Pulled Pork made with Byron’s Butt Rub

Pulled Pork made with Byron’s Butt Rub

Pulled Pork is one of those foods that I only first found out about after watching countless episodes of Man Vs Food, and then discovered that it’s quite hard to come across in the UK since it being primarily a US dish.  Pulled Pork has started to catch on in the UK and is becoming quite the trend, especially with burger restaurants adding it as a topping to gourmet burgers.

27 September 2012 ~ 2 Comments

Bad Byron’s Butt Rub Barbeque Seasoning

"These days I tend to season most foods with this rub rather than salt and pepper"

Bad Byron’s Butt Rub Barbeque Seasoning

Bad Byron's Butt Rub Barbeque Seasoning (BBBRBS) is a typical US style barbecue rub that is more versatile than a pig itself. The rub is designed to be used on meats of course, but I also recomend you try it on salads, eggs, fish, and vegetables also.

06 September 2012 ~ 6 Comments

Windward West Indian Hot Pepper Sauce

"For me this is almost a perfect heat for a table sauce"

Windward West Indian Hot Pepper Sauce

Windward's Indian Hot Pepper Sauce is a blinder! The sauce has a traditional Caribbean pepper sauce flavour that you may have tried before with sauces such as Baron and Encona, very fruity, quite sharp, but with an undercurrent of mellow thyme.

17 August 2012 ~ 3 Comments

Frank’s RedHot Xtra Hot Sauce

"I've been putting it on everything I eat!"

Frank’s RedHot Xtra Hot Sauce

Frank's RedHot sauce come in a few different varities which are all simular tasting, and have quite a watery consistency This variety of Frank's RedHot is 'Xtra Hot', and to be honest I always thought that the standard RedHot was quite weak in heat, and I much prefer this variety.

16 March 2012 ~ 4 Comments

The Wiltshire Chilli Farm Fruity Chilli Sauce

"A great alternative to HP sauce."

The Wiltshire Chilli Farm Fruity Chilli Sauce

Lovely, a proper British chilli sauce made with home-grown chillies, and containing nothing but natural ingredients.

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