French Tipped Pork Loin
1. Pre-heat oven to 350°F.
2. Remove the pork loin from the packaging & wrap in foil, before placing in a roasting pan.
3. Place in the oven for 45 – 60 minutes, until internal temperature reaches at least 145°F.
4. Remove from the oven and let rest five minutes prior to slicing.
Bacon Wrapped Stuffed Sausage
Thaw in refrigerator for 24-48 hours. Preheat oven to 350 degrees. Remove from packaging and wrap with aluminum foil. This product is precooked so you are just warming. Bake for approximately 20-25 mins or until warmed through. Let rest for 5 minutes before serving. Times will vary if cooking more than one at a time. Oven temps can vary as well.
BBQ Slab of Ribs
Thaw ribs, wrapped in plastic, overnight in the refrigerator. Preheat oven to 350°F. Remove ribs from plastic and wrap in foil, then place on a baking sheet. Bake 30-45 minutes. Remove from oven and let the meat stand for 10 minutes. Ribs are cooked so they just need to be warmed through. Slice ribs and serve with BBQ Sauce. You can warm the BBQ sauce by removing the desired amount from the bottle and heating in a small saucepan on low. Brush over cooked ribs prior to serving or simply serve the BBQ sauce on the side.
Herb Coated Prime Rib (cooked)
Instructions based on fully thawed product. Allow product to thaw in refrigerator for 48 hours. Reheat oven to 350′ F.
Remove Prime Rib from plastic bag and place in roasting pan, bone side facing down. Add ½ cup water to pan. Cover pan with aluminum foil, place in oven. Bake for 2 hours or until meat reaches 140°.
Remove from oven and let stand 15 minutes before slicing. (Remove rib bones with a knife before slicing.) Times will vary if cooking more than one item in oven at a time. Oven temps may vary.
Herb Coated Beef Tenderloin (cooked)
Instructions based on fully thawedbproduct. Thaw Tenderloin in refrigerator for 48 hours. Preheat oven to 350° F.
Remove Tenderloin from plastic bag and place in oven-safe dish. Cover dish with foil. Cook in oven for 45 minutes, until hot in the middle (at least 140°).
Remove from oven and let stand 10 minutes. Place on serving dish. Slice and serve warm. Times will vary if cooking more than one item in oven at a time. Oven temps will vary.
Cured and Smoked Turkey
Instructions based on fully thawed product. Allow product to thaw in refrigerator for 48 hours. Preheat oven to 350° F.
Remove turkey from plastic bag and place in roasting pan. Add 1 cup of water to roasting pan and cover with aluminum foil. Place in oven and cook for 60-75 minutes, until hot in the middle.
Carefully remove from oven and let stand 10 minutes. Remove plastic holder from legs before slicing.
Times will vary if cooking more than one item in oven at a time. Oven temps will vary.
Whole Bone-In Ham
Instructions based on fully thawed product. Allow product to thaw in refrigerator for 48 hours.
Preheat oven to 350° F.
Remove ham from plastic bag, remove round, plastic protector and netting. Place in oven-safe dish. Cover with aluminum foil, place in oven and warm for 4- 4 ½ hours until hot in the middle. Remove from oven and let stand 10 minutes before slicing.
If serving with a glaze….while ham is standing, transfer glaze into medium saucepan and heat on low, stirring until hot. Transfer sliced ham onto platter and serve with warmed glaze. Times will vary if cooking more than one item in oven at a time. Oven temps may vary.
Stuffed Deboned Chicken (cooked)
Thaw in refrigerator for 24-48 hours. (Instructions based on fully thawed product).
Place in a roasting pan, then cover with foil and bake Roast for approximately 1.5 hours at 350 degrees or until product is warmed through.
Let rest for 10 minutes before slicing and serving (don’t forget that the meat will continue to cook once removed from the oven as it rests). Times will vary if cooking more than one Item in oven at a time.
Brisket (cooked)
Instructions based on fully thawed product. Thaw Brisket in refrigerator for 48 hours. Preheat oven to 350° F.
Remove Brisket from plastic bag and place in oven-safe dish. Cover dish with foil. Cook in oven for 45 minutes, until hot in the middle (at least 140°).
Remove from oven and let stand 10 minutes. Place on serving dish. Slice and serve warm. Times will vary if cooking more than one item in oven at a time.
Stuffed Pork Crown Roast (cooked)
Thaw in refrigerator for 24-48 hours. (Instructions based on fully thawed product).
Place in a roasting pan uncovered and bake Roast for approximately 1 hour at 350 degrees.
Let rest for 15 minutes before slicing and serving (don’t forget that the meat will continue to cook once removed from the oven as it rests). Times will vary if cooking more than one Item in oven at a time.
Stuffed Turkey Breast (cooked)
Thaw in refrigerator for 24-48 hours. (Instructions based on fully thawed product). Preheat oven to 350°F.
Remove from packaging and place in a baking dish. Cover with aluminum foil. Bake for approximately 40-45 minutes. Let rest for 15 minutes before slicing and serving (don’t forget that the meat will continue to cook once removed from the oven as it rests). Times will vary if cooking more than one Item in oven at a time.
Stuffed Pork Chops (cooked)
Thaw in refrigerator for 24-48 hours. (Instructions based on fully thawed product).
Place in a roasting pan uncovered and bake Pork Chops for approximately 45 minutes at 350 degrees.
Let rest for 15 minutes before slicing and serving (don’t forget that the meat will continue to cook once removed from the oven as it rests). Times will vary if cooking more than one Item in oven at a time.
Chicken (Cured and Smoked, Herb, and Cajun)
Instructions based on fully thawed product. Allow product to thaw in refrigerator for 48 hours. Preheat oven to 350° F.
Remove chicken from plastic bag. Place in oven-safe dish. Cover with aluminum foil, place in oven and warm for 1-1½ hours until hot in the middle.
Remove from oven and let stand 10 minutes before slicing.
Stuffed Leg of Lamb (cooked)
Thaw in refrigerator for 24-48 hours. (Instructions based on fully thawed product). Preheat oven to 350 degrees. Remove Lamb from package.
Place in a roasting pan and bake in the oven for 45-60 minutes for medium rare (internal temperature of 145 degrees).
Let rest for 15 minutes before slicing and serving (don’t forget that the meat will continue to cook once removed from the oven as it rests). Times will vary if cooking more than one Item in oven at a time. Oven temps will vary.
Stuffed Cornish Hen (cooked)
Thaw desired quantity for 24-48 hours in refrigerator. Preheat oven to 325° F. Remove Cornish Hens from plastic bag and place in oven-safe dish.
Add ¼ cup of water ad cover with aluminum foil. Place in oven and warm for 50 minutes, until hot in the middle. Remove foil during last 5-10 minutes. Remove from oven and let stand 5 minutes before serving.
Peppered Corn Beef (cooked)
Instructions based on fully thawed product. Thaw Peppered Corn Beef in refrigerator for 48 hours.
Preheat oven to 350° F.
Remove corn beef from plastic pouch and wrap it with foil. Transfer to baking dish.
Place in oven for 45 – 60 minutes, until hot in the middle (at least 140°).
Remove from oven and let stand 5 minutes before slicing.
Times will vary if cooking more than one item in oven at a time. Oven temperatures will vary.
Raspberry Chipotle Pork Tenderloin (cooked)
Instructions based on fully thawed product. Thaw pork loin in refrigerator for 48 hours.
Preheat oven to 350° F.
Remove pork loin from plastic pouch and wrap pork loin with foil. Transfer to baking dish.
Place in oven for 45 – 60 minutes, until hot in the middle (at least 140°).
Remove from oven and let stand 5 minutes before slicing.
Suggest our Smokey Habanero Chipotle Sauce as a compliment to this dish.
Times will vary if cooking more than one item in oven at a time. Oven temperatures will vary.
Italian Stuffed Beef Tenderloin
Instructions based on fully thawed product. Thaw in refrigerator for 48 hours prior to cooking. Preheat oven to 350° F.
Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium a meat thermometer should read 145 and 160 for well-done).
Let stand for 10-15 minutes before removing string and slicing.
Bacon Wrapped Stuffed Quail (cooked)
Thaw desired quantity for 24-48 hours in refrigerator. Preheat oven to 325° F.
Remove stuffed quail from plastic bag and place in oven-safe dish. Add ¼ cup of water and cover with aluminum foil. Place in oven and warm for 35-45 minutes, until hot in the middle.
Remove foil during last 5-10 minutes, allowing bacon to crisp. Remove from oven and let stand 5 minutes before serving.
Steaks
| Preference | Cooking Time | |
| Rare: | 135 – 140 Degrees 1″ Thick |
Meat Red & Warm 6 – 7 Minutes |
| Med. Rare: | 145 Degrees 1″ Thick |
Center Red, Pinkish Edges 7 – 8 Minutes |
| Medium: | 155 – 160 Degrees 1″ Thick |
Pink Center, Brown Edges 8 – 9 Minutes |
| Well: | 170 Degrees 1″ Thick |
Brown Throughout 10 – 12 Minutes |
| If your steak is frozen add 50% more cooking time. Adjust for open or closed grill. Adjust for temperature of grill. |
||
| Hold your hand where the meat will be placed. If heat is so intense that you must pull away in 3 – 5 seconds, the grill is hot; 4 – 5 seconds the grill is medium hot. | ||
| We strongly recommend the use of a meat thermometer. | ||
Prime Rib
Prime Rib Roast Cooking Timetable
Boneless Prime Rib
Cook at 350 degrees
4 to 8 lbs cook for 20 to 30 minutes per lb.
8 to 12 lbs cook for 15 to 25 minutes per lb.
Bone-In Prime Rib
Cook at 350 degrees
3 to 5 ribs cook for 20-30 minutes per lb.
5 to 7 ribs cook for 15 – 20 minutes per lb.
We strongly recommend the use of a meat thermometer. Rare 135 degrees, Medium 150 degrees.
Tri Tips
Rub with salt and pepper, your favorite dry rub, or try our marinated tri-tip.
In the Oven
Bake at 500 degrees, fat side up, for 20 minutes.
Turn oven off and leave tri-tip in oven for 45 minutes.
On the Grill
Place meat on grill over very hot fire, fat side down. Keep turning meat frequently. A 2 – 2 1/2 lb. tri-tip will take about 45 minutes to cook medium-rare (120 – 130 degrees), which is desirable. Begin slicing across grain in thin (1/4 inch) uniform slices.
We strongly recommend the use of a meat thermometer.
Alaskan Halibut Fillet
In the Oven
Fish cooks best over a medium-hot fire; shellfish require a hot fire. To keep seafood from sticking to the grill, slice a raw potato in half length-wish. Once the grill is hot, slide the cut potato down the grill in one direction only. It should make a loud hissing noise. The starch from the potato will coat the grill and will form a non-stick surface. Turn seafood only once. Avoid overcooking. Seafood changes from translucent to opaque as it cooks and continues to cook slightly when it’s removed from the heat. Cook fish 6 – 12 minutes per inch of thickness. Remove when just opaque throughout.
Fish Boat
Season your favorite fish fillets. Shape a sheet of aluminum foil around fish to make a fish boat for grilling. Foil keeps fish from falling through the grill rack while the fish takes on a great grilled flavor.
We strongly recommend the use of a meat thermometer. 155 degrees.
Stuffed Chicken Breast
In the Oven
Bake chicken breast for apporximately 45 minutes at 350 degrees. Be sure and remove the clear plastic lid.
On the Grill
Cook 5 minutes on each side at high heat. Turn heat down to low and cook for an additional 7 minutes on each side.
We strongly recommend the use of a meat thermometer. 160-165 degrees.