As a summer of holidays in the jardin à l’arrière beckons, it’s time to get your baste on and add some hardcore new flavours to your barbequing repertoire. Chef Andy Noonan has helpfully made this very easy, by bottling a range of crowd-pleasing sauces and rubs made from scratch at Baste HQ.
The industrious pit master launched Hunzo, his first hot sauce, in a collaboration with Jameson last January, using fermented habaneros aged with Olly’s Farm Dublin Honey, then matured in a double charred Jameson Black Barrel Cask for 12 months.
The hot new range has since expanded to include such lovelies as Baste Crowd Pleeza BBQ Sauce and BBQ Rub & Seasoning.
The perfect squeeze to help nail the sweet, spicy hint of summer.
Available via Baste BBQ Shop.