MEATS 

Whole Brisket

Leave the brisket out at room temperature for 1 hour before heating. Meanwhile, preheat the oven to 300°F. Remove the brisket lid from the aluminum tray and place it in the oven. (do not remove the foil). Heat for approx. 1.5-2 hours or until a meat thermometer reads an internal temperature of 145 degrees for 15 seconds. Let rest for 20 minutes before slicing. Brisket should not be too hot, or it will dry out. 

Note: Brisket is FULLY COOKED prior to being reheated. 

Slicing Whole Brisket

Starting from the thinnest end of the brisket (the flat), use a serrated knife to cut into pencil-thick slices. Stop carving once you are halfway through the brisket (when you reach the point). Now take the remaining brisket (the fatter side) and turn it 45 degrees – this will allow you to slice against the grain. Carve the remaining brisket into pencil-thick slices against the grain.

Note: All meat is FULLY COOKED prior to being reheated.

Sliced Brisket

Leave the brisket in the bag, and in a medium pot, bring water to a boil. Submerge the bag and heat through until the internal temperature reaches 165 degrees for 15 seconds. (approx. 15 minutes).

Note: All meat is FULLY COOKED prior to being reheated.

Whole Turkey Breast

The whole turkey is already sliced, making your Thanksgiving easier!
Preheat oven to 325°F. Place the turkey into oven in foil and heat until the internal temperature reaches 165 degrees for a minimum of 15 seconds, approximately 45 minutes.

Note: All meat is FULLY COOKED prior to being reheated.

Sliced Turkey

Leave the turkey in the bag, and in a medium pot, bring water to a boil. Submerge the bag and heat through until the internal temperature reaches 165 degrees for 15 seconds. (approx. 15-28 minutes).

Note: All meat is FULLY COOKED prior to being reheated.

Roasted Lamb Shank

Preheat oven to 350°F. Remove the lid from half the pan and remove the Demi glaze. Return the lid and heat in the oven for 30-45 minutes, or until the shank reaches 145°F for 15 seconds. Heat Demi Grace in a small saucepan.

THOR’S HAMMER BEEF SHANK

Leave the shank out at room temperature for at least an hour to come up to room temperature. Preheat oven to 350°F. Heat in oven for 30-45 minutes or until the shank reaches 145°F for 15 seconds.

Whole Rack Dino Bones

Bring rack of dino bones to room temperature. Leave wrapped in foil and in pan. Preheat oven to 250 degrees. Heat rack of dino bones until an internal temperature of 165 degrees is reached (approx. 45 minutes).

Note: All meat is FULLY COOKED prior to being reheated.

Sliced Pastrami

Leave the pastrami in the bag, and in a medium pot, bring water to a boil. Submerge the bag and heat through until the internal temperature reaches 165 degrees for 15 seconds. (approx. 15 minutes).

Pit Smoked Duck

Preheat oven to 400°F. Remove the lid and place the duck on the roasting rack. Roast duck for 18-30 minutes, or until heated through and the skin is crispy—lower the oven to 350°F and roast for an additional 5 minutes. Remove the duck from the oven and let it rest for 8 minutes. Serve immediately.

PULLED PORK

Leave pork in bag and in a medium pot bring water to a boil. Submerge bag and heat through until internal temperature reaches 165 degrees for 15 seconds. (approx. 10 minutes).

WHOLE RACK OF RIBS

Preheat oven to 350°F. Leave ribs in foil packaging, place on a sheet tray, and heat through in the oven—approx 25-35mins. Remove ribs from oven once internal temperature reaches 145°F for 15 seconds.

DUROC PORK CHOPS

Preheat oven to 300°F. Remove the foil lid and place half the pan into the oven. Heat through until the internal temperature reaches 145 degrees for 15 seconds. Remove from oven and let rest for 10 minutes before slicing to the desired thickness.

SIDES 

CRACK N’ CHEESE

Preheat oven to 375 degrees. Bake in the oven with the lid on until bubbling and heated through, with an internal temperature of 165°F (approx. 45 min). For a caramelized top, remove the lid and finish under the broiler until browned to your liking. 

SOUTHERN STYLE GREEN BEANS

Preheat oven to 350 degrees. Bring green beans to room temperature—heat them with the lid on for 22 minutes or until heated through. Remove the lid and let the bacon crisp on top.

FAT BOY BRUSSEL SPROUTS

Preheat oven to 350°F. Bring Brussels to room temperature. Roast sprouts with the lid on for 20 minutes, then increase the temperature to 400°F and remove the lid. Let the tops of sprouts re-crisp for approx 5mins. Serve immediately with a side of goat cheese sprinkled over the top.

GLAZED SWEET POTATOES

Preheat oven to 375°F—roast potatoes with the lid on for 15 minutes. If caramelized potatoes are desired, remove the lid and roast until the desired consistency.

TURKEY GRAVY

Pour gravy into a small sauce pot and bring to a simmer over medium heat

All quart sides can be reheated in the microwave or curated to reheat in a small saute pan on the stove.

POTATO CONFIT

Preheat oven to 400 degrees. Bring potatoes to room temperature. Roast potatoes with lid on for 22mins, increase temperature to 400 degrees and remove lid. Let tops of potatoes crisp while continually stirring. Serve immediately.

ROASTED VEGETABLES

Preheat oven to 375 degrees and a roast vegetables with lid on for 15mins, if caramelized vegetables are desired, remove lid and roast until desired consistency.

CHICKEN GRAVY

Pour gravy into a small sauce pot and bring to a simmer over medium heat

DESERTS 

APPLE CRUMBLE

Store at room temperature. Consume within 3-4 days.

To reheat if desired- preheat oven to 350F. Remove lid, place in oven on baking sheet. For small size- around 10mins, for large size- 15-20 minutes, or until heated through.

Best served with whipped cream or vanilla ice cream.