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Brixton News Lightning It's Beer-B-Q Season! Spice up your grills with Ruben's delicious recipes.

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It's Beer-B-Q Season! Spice up your grills with Ruben's delicious recipes.

May 17, 2024

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Brixton Brewery X Ruben’s Reubens have joined forces to bring you BEER-B-Q SEASON - a brew that’s PERFECT  for BARBIE-SIDE DRINKING or combining with Ruben’s BBQ RUB RECIPE to add an extra PUNCH OF SEASONING to your grills this summer.

Think EPIC BEER CAN CHICKEN, MOUTH-WATERING MARINADES, OR HOPPED-UP BBQ SAUCES. For inspiration, Ruben has created TWO DELICIOUS RECIPES using the beer and the rub that you can try at home.



Used in both recipes, here's your cheat sheet to make Ruben's Rub!


  • 2 Tbsp ground coffee
  • 3 Tbsp dark brown sugar
  • 2 Tbsp fine sea salt
  • 1 Tsp granulated garlic
  • 1 Tsp ancho chilli flakes
  • 1 Tsp black pepper


Beef cheek is a fantastic slow-cooking cut that is available in most butchers. The braise really brings out the smoke flavours of the beer, making the cheeks taste as if they have come straight off the barbecue!


  • 2 beef cheeks, trimmed
  • 1 can of Brixton BEER-B-Q
  • 1 brown onion, peeled and roughly chopped
  • 4 cloves of garlic, peeled and roughly chopped
  • 1 batch Brixton - Beer-B-Q Rub


  • Turn your oven to 150C
  • Process all rub ingredients until fine and sprinkle it over your beef cheeks until they are well covered. Leave them for an hour or so until the rub has moistened and stuck to the meat.
  • Place the cheeks into a small roasting tin along with the onion and garlic.
  • Pour about half of the beer into the tray with the cheeks, cover with foil and place into the oven for 3 hours.
  • Remove foil, and braise for about 30 minutes, or until the beer has reduced and a lovely bark has formed on the beef cheeks.
  • Remove from the oven and, using two forks, shred the meat into its own juices and the beer braise. Season with another teaspoon of your rub and taste for extra salt if necessary. Serve with plenty of condiments and pickles piled on top of flatbreads, tacos, rice or tortilla crisps.


The hot beer butter in this recipe will enliven any BBQ’d veg but cauliflower is an especially great vessel for these smoky, spicy flavours. have a bit of fun with garnishes if you like –tahini, hot sauce, herbs and pickles all work a treat!


  • 50g salted butter, room temperature
  • 2 cloves garlic,npeeled and crushed
  • 1/4 can of Brixton BEER-B-Q
  • 1 Large Cauliflower
  • 3 tbsp olive oil
  • 2 tbsp Brixton- Beer-B-Q Rub


    • Melt the butter in a small saucepan on medium-low, add the garlic and stir often, until the butter is golden.
    • Still on the heat, add the beer and cook for 2-3 minutes, still stirring, until the alcohol has evaporated.
    • Put your griddle pan on a high heat and bring a large pan of slightly salted water to the boil. Trim and prep your cauliflower into small florets and blanch for 1 minute. Drain and let cool slightly.
    • Toss the cauliflower with the olive oil and the rub then start to BBQ/grill in batches, 2-3
      minutes each side or until nicely charred. You still want a little bit of bite to the cauliflower.
    • Remove to a large serving plate, drizzle over your hot beer butter and serve!

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