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Braybrooke x Ginger Pig BBQ Box


We've joined forces with craft lager specialists Braybrooke Beer Co. to bring you the ultimate BBQ Box for a summer full of celebrationsAvailable for the entirety of the British Summer, throughout July and August. Find a selection of our favourite BBQ cuts including 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 offered alongside six 330ml bottles* of Braybrooke's signature Keller Lager as well as two Willi Becher beer glasses. 


See below for MORE DETAILS on contents and ALLERGENS as well as our tips to get your BBQ off to a flying start.


*We're sorry we couldn't send the mini Keg displayed on our homepage to Nationwide postcodes, however, these can be purchased directly for delivery from Braybrooke Beer Co. 


Available for delivery throughout July and August:

Tuesday to Saturday

More Details

From the team behind Soho’s 10 Greek Street, Braybrooke Beer Co’s lagers are specifically created and formulated to be paired with food,
such as The Ginger Pig’s carefully sourced BBQ selection.


This box is ideal for 6-8 people

The Box Includes:

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


6 x 330ml Keller Lager Bottles, 4.8% ABV
2 x Willi Becher Glasses


About Keller Lager :
This is the beer which started it all for Braybrooke. The Keller Lager is their version of the Franconian Kellerbier, an unfiltered and unpasteurised beer which keeps all of the best flavour while delivering the ultimate lager refreshment.

It’s a proper lager, which means bottom-fermentation, cold storing then maturing over a number of weeks before release. Full flavoured, thanks to their Franconian malt and hops, this is lager as it’s meant to be.


About Braybrooke Beer Co:
Following the inception of Braybrooke Beer Co. in March 2018, restaurateurs Luke Wilson and Cameron Emirali, who run Soho’s acclaimed 10 Greek Street, have been busy working with Nick Trower of Biercraft and Braybrooke’s Head Brewer Mario Canestrelli to develop the brewery’s range of lagers, all of which are brewed to exacting German principles.

At every step, Braybrooke takes much care to guarantee they brew complex and delicious lagers; importing their malt from Bamberg, hops directly from a farm in Tettnang and yeast from Augsburg, all brewed with local British water that has gone through reverse osmosis to make it perfect for lager brewing. No filtering or fining agents are used, which also ensures the beers are vegan. Braybrooke’s brewing techniques include a colder and slower fermentation than is standard and the beers are cold stored (lagered) for a minimum of 30 days before release. The result is beers that are naturally carbonated, smoother and brighter. Each bottle and keg is filled on site by Braybrooke themselves, to certify that the finished product is exactly how they want it to be. In London, Braybrooke Beer Co's on-trade beers are delivered via Biercraft who store all beers to the same standard they would be stored at the Braybrooke warehouse.

Cooking Instructions

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.

Storage Advice

Although we prefer meat wrapped in butcher's paper, we decided to vacuum pack our deliveries in order to help prolong shelf life and reduce leakages in transit. Refrigerate as soon as your order arrives. Please see the labels for use by dates.

Allergen Information

LINCOLNSHIRE SAUSAGES: wheat (gluten), mustard, sulphites.