Backyard Pit Rubs

04/06/2026

Paul’s Gonna be in for a surprise 🤣🤣

04/06/2026

🔥 BIG NEWS FOR BACKYARD PIT RUBS FOLLOWERS! 🔥
We’ve got some exciting announcements coming your way!
📢 Over the next 3 days, we’ll be revealing 3 brand-new retail partners where you’ll be able to get your hands on Backyard Pit Rubs products.
🌶️ Plus, we’re launching a NEW RUB on 13th June – and we can’t wait to share it with you!
👕 Also launching on 13th June is our brand-new Charity T-Shirt.
Every penny of profit from these T-shirt sales will go towards supporting Alright Mate Fenland and helping fund a special day trip at a BBQ school for the guys. The goal is to provide a fully funded experience from all profits raised from the sale of our T-Shirts.
❤️ We’d love your support for this fantastic cause. By purchasing a T-shirt, you’ll be helping us raise funds and make a real difference in our community.
📅 Mark your calendars for 13th June and keep an eye on our pages over the next few days as we reveal:
✅ 3 New Retailers
✅ Our New Rub Launch
✅ Our Charity T-Shirt Launch
Thank you for being part of the Backyard Pit Rubs family. More exciting updates coming soon! 🔥🍖
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03/06/2026

Right, this one might divide opinion...
We fancied trying something a bit different from our friends at Bramblebee Farms.
I’d never cooked it before and, if I’m honest, wasn’t entirely sure what to do with it.
So we bought an ox heart.
After trimming away all the silver skin, we sliced it into 2–3cm strips, coated it in our Backyard Brisket Rub, and left it for around 30 minutes before threading it onto skewers.
Then it went straight onto the BBQ over high heat for 3–4 minutes per side.
The result?
Absolutely incredible.
Rich, meaty, tender and surprisingly familiar. If nobody had told me what it was, I’d have happily believed I was eating a good steak. The rub worked perfectly and the texture was spot on.
Which brings me to the controversial question...
Why do we happily eat some cuts of an animal but turn our noses up at others?
If we’re going to use the animal, surely using more of it makes sense?
So, what should we try next? What’s the most underrated, unusual, or overlooked cut you’ve cooked on the BBQ?
Tongue? Cheeks? Oxtail? Something even more adventurous?
Let us know below 👇

31/05/2026

We are all set up ready for what’s already an amazing start to the day. Had to be done 👊💪🏻💪🏻 come pay us a visit at Daisys Milk Shed in Attelborough Hall Farm

31/05/2026

Pulled Beef Cottage Pie... with a twist! 🔥
We picked up some incredible Jacob’s Ladder from Priors of West Lynn and gave it the full low-and-slow treatment.
First up, we coated the beef generously in our Backyard Brisket Rub and let it sit for 24 hours to soak up all that flavour. Then onto the BBQ for 2 hours of gentle smoke before transferring it to a stewing pot with:
🧄 Crushed garlic
🧅 2 diced onions
🌿 Fresh flat-leaf parsley
🍅 Passata
🥃 A splash of caramel rum for a touch of sweetness
🌿 A healthy dose of Backyard Italia for that herb-packed explosion of flavour
The pot sat on the Egg overnight at a steady 110°C, letting all those flavours come together while the beef became melt-in-the-mouth tender.
The next morning, we removed the bones and excess fat, pulled the beef apart, and stirred through some peas. Later that day, we fired the BBQ back up, boiled some potatoes, and topped it all with mash.
Now here’s the controversial bit... 😏
Yes, traditionalists will say it should be sliced potatoes on top. But the kids voted for mash, and in this house, the kids win!
The result? A rich, smoky, flavour-packed Pulled Beef Cottage Pie that disappeared far quicker than it took to cook.
Low and slow. Family approved. Worth every minute. 🔥🍖🥔
BBQLife SmokeAndFire BackyardBrisketRub BackyardItalia FamilyFood ComfortFood BBQUK OutdoorCooking Foodie BBQLovers

30/05/2026

📢 Change of Plans! 📢
We won’t be at our planned Market tomorrow. Instead, you’ll find us at the Daisy Milk Shed!
Come down, say hello, and pay us a visit. We’d love to see you there! 👋
📍 Daisy Milk Shed
📅 Tomorrow
See you soon! 😊

28/05/2026

Picked up some incredible meat from Priors of West Lynn — one of our fantastic retailers stocking Backyard Pit Rubs.
We’re putting our rubs to work this week with some serious BBQ cooks:
Backyard Smokey Rosemary Burgers
Backyard Italia Burgers
Backyard Chicken Down Under Wings
Low & slow smoked beef Jacob’s Ladder Pulled beef cottage pie cooked on the BBQ
We’ve grabbed two packs of beef mince and some beautiful cuts ready for a full week of cooking content.
Keep an eye out — all the cooks and recipe videos will be dropping this week. Watch this space 🔥🍖

27/05/2026

25/05/2026

🔥 THANK YOU 🔥
A huge thank you to all our new and returning customers this weekend at the Downham Market Festival ❤️ Wroxham Barns❤️ Littleport Makers Market
It’s been hot, fun, busy… and absolutely worth it meeting so many lovely people along the way. We genuinely appreciate every single person who stopped by, had a chat, and picked up our rubs.
To everyone who purchased from us — welcome to the Backyard Pit Rub Family 🔥
We can’t wait to see what you cook up with your new flavours, so be sure to share your BBQ creations with us!
Now it’s time for a little family time… pizzas on the BBQ tonight 🍕🔥
And yes… that means Backyard Smokey Beans as the pizza base 😉👌
Take care guys, enjoy the sunshine, and thanks again for all the support ❤️

25/05/2026