Our BBQ box is designed to make an impressive feast for 6-8 people, with a selection of our favourite cuts. Handmade sausages from our specialist team, hand-pressed chuck steak and aged rib cap burgers, steaks aged for a minimum of 28 days and proper pork chops. A great weekend treat or a lovely present.
1 x 660g T-Bone steak
2 x 350g rump steaks
2 x 370g pork chops
4 x chuck steak burgers
12 x Lincolnshire sausages
Available for delivery:
Tuesday to Saturday
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.
Don’t be afraid to use the oven: Cooking over charcoal gives meat a wonderful flavour, but if you are tight on time, or have a lot to cook, starting the cooking process in the oven will give the meat (and chef) a helping hand. Similarly with the hob – use a large pan to get that even sear for larger cuts, before finishing off on a cool grill for slow cooking.
Resting: Be sure to rest your meat after cooking by covering in tin foil and leaving for the same amount of time as it has spent on the grill. When meat cooks, the moisture on the outside evaporates, and the heat forces the meat’s remaining juices to the centre. Allowing the meat to rest before serving allows the juices to redistribute throughout the cut and be reabsorbed. As a result the meat will lose less moisture when you cut it and be far more tender and juicy to eat.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days depending on product. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.