Storage and Preparation Instructions
Our products are cured and smoked, allowing us to safely ship them to you. As an added measure, they are vacuum sealed and frozen. Depending on climate conditions, your product will arrive frozen, partially frozen, or thawed. Refrigerate as soon as possible after delivery. If you will not be serving the product within a week, it should be placed in the freezer. Allow several days in the refrigerator to fully thaw. In order to retain moisture, keep sealed in original protective wrap until ready to reheat.
Oven Reheating Instructions
BRISKET: Remove from sealed package and wrap tightly in aluminum foil. Place in a pre-heated 250 degree oven and cook for 45 minutest 1 hour, or until you get an internal temp of at least 165 degrees.
Sausage: Remove from sealed package and place either on a grill or on the stove in a pan. All sausages are fully cooked and all you need to do is heat them.
Pork Ribs: Remove from protective packaging and wrap tightly in aluminum foil. Place in a pre-heated 250 degree oven and cook for 45min. Cooking times and temperatures can vary from oven to oven. A meat thermometer should read 165 degrees internally when fully heated.
Pulled Pork/Pulled Chicken: You can either reheat in the oven or on the stove top. Reheat to at least an internal temp of 165 degrees.
Smoked Ham: Reheat in the oven till a internal temp of 145 degrees
Chicken: Chicken should be cooked to an internal temperature of 165 degrees even though your chicken was thoroughly cooked to at least 165 degrees, it is always best to return it to that temp
Mac and Cheese: Place container in pre-heated 350-degree oven for 30 min or until hot and bubbly.
Chili: Place container in a 350 degree oven for 30 to 45 min, or until hot and bubbly
Cornbread: place in a pre heated 350 degree oven for 15 min
For the Very Best Flavor, We Recommend The Use Of An Outdoor Grill!
Outdoor Grill Reheating Instructions
All of our products can be reheated on an outdoor grill as that is how they were initially prepared(other than the cornbread). Coals should be glowing and without flame. Place meats directly on the rack at least six inches above the coals, or cook indirect and just follow the time and temp from above and it will taste just like you cooked it yourself