Reheating Instructions

REHEAT INSTRUCTIONS FOR COULOTTE STEAK

IF THE COULOTTE STEAK IS IN A CRYOVAC BAG

Remove the Coulotte Steak from the Cryovac Bag before reheating.

IF THE COULOTTE STEAK IS IN PEACH BUTCHER PAPER

You may keep the Coulotte Steak in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the Coulotte Steak on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the Coulotte Steak on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR SMOKED PRIME RIB

IF THE PRIME RIB IS IN A CRYOVAC BAG

Remove the prime rib from the Cryovac Bag before reheating.

IF THE PRIME RIB IS IN PEACH BUTCHER PAPER

You may keep the prime rib in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the prime rib on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the prime rib on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR SMOKED BEEF TENDERLOIN

IF THE TENDERLOIN IS IN A CRYOVAC BAG

Remove the tenderloin from the Cryovac Bag before reheating.

IF THE TENDERLOIN IS IN PEACH BUTCHER PAPER

You may keep the tenderloin in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the tenderloin on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the tenderloin on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR PRIME BRISKET

IF THE PRIME BRISKET IS IN A CRYOVAC BAG

Remove the prime brisket from the Cryovac Bag before reheating.

IF THE PRIME BRISKET IS IN PEACH BUTCHER PAPER

You may keep the prime brisket in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the prime brisket on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the prime brisket on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR BEEF RIBS

IF THE BEEF RIBS ARE IN A CRYOVAC BAG

Remove the beef ribs from the Cryovac Bag before reheating.

IF THE BEEF RIBS ARE IN PEACH BUTCHER PAPER

You may keep the beef ribs in the peach butcher paper when reheating in a warming drawer or in an oven as long as they are NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the beef ribs on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the beef ribs on low heat on the upper roasting rack and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR WOOD GRILLED TOMAHAWK CHOP

IF THE TOMAHAWK CHOP IS IN A CRYOVAC BAG

Remove the Tomahawk Chop from the Cryovac Bag before reheating.

IF THE TOMAHAWK CHOP IS IN PEACH BUTCHER PAPER

You may keep the Tomahawk Chop in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the Tomahawk Chop on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the Tomahawk Chop on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR WOOD GRILLED DELMONICO

IF THE DELMONICO STEAK IS IN A CRYOVAC BAG

Remove the Delmonico Steak from the Cryovac Bag before reheating.

IF THE DELMONICO STEAK IS IN PEACH BUTCHER PAPER

You may keep the Delmonico Steak in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the Delmonico Steak on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the Delmonico Steak on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR TEXAS WAGYU JALAPENO-CHEDDAR SAUSAGE

IF THE SAUSAGE IS IN A CRYOVAC BAG

Remove the sausage from the Cryovac Bag before reheating.

IF THE SAUSAGE IS IN PEACH BUTCHER PAPER

You may keep the sausage in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the sausage on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the sausage on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR BEEF TENDERLOIN FRITO PIE

REHEATING THE CHILI

Place the Beef Tenderloin Chili into a pot and heat until it has reached your desired temperature.

PREPARING TO SERVE

You can serve the Frito Pie either in the bags or in a bowl.

Put the chili in the serving vessel, covered with the Fritos and other garnishes provided.

REHEAT INSTRUCTIONS FOR SMOKED PORK BELLY BURNT ENDS

IF THE PORK BELLY BURNT ENDS ARE IN A CRYOVAC BAG

Remove the pork belly burnt ends from the Cryovac Bag before reheating.

IF THE PORK BELLY BURNT ENDS ARE IN PEACH BUTCHER PAPER

You may keep the pork belly burnt ends in the peach butcher paper when reheating in a warming drawer or in an oven as long as they are NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the pork belly burnt ends on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the pork belly burnt ends on low heat on the upper roasting rack and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED PORK BELLY

IF THE PORK BELLY IS IN A CRYOVAC BAG

Remove the pork belly from the Cryovac Bag before reheating.

IF THE PORK BELLY IS IN PEACH BUTCHER PAPER

You may keep the pork belly in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the pork belly on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the pork belly on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED PULLED PORK

IF THE PULLED PORK IS IN A CRYOVAC BAG

Remove the pulled pork from the Cryovac Bag before reheating.

IF THE PULLED PORK IS IN PEACH BUTCHER PAPER

You may keep the pulled pork in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the pulled pork on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the pulled pork on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR PORK LOIN CHOP

IF THE PORK LOIN CHOP IS IN A CRYOVAC BAG

Remove the pork loin chop from the Cryovac Bag before reheating.

IF THE PORK LOIN CHOP IS IN PEACH BUTCHER PAPER

You may keep the pork loin chop in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the pork loin chop on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the pork loin chop on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR PORK RIBS

IF THE PORK RIBS ARE IN A CRYOVAC BAG

Remove the pork ribs from the Cryovac Bag before reheating.

IF THE PORK RIBS ARE IN PEACH BUTCHER PAPER

You may keep the pork ribs in the peach butcher paper when reheating in a warming drawer or in an oven as long as they are NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the pork ribs on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the pork ribs on low heat on the upper roasting rack and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR DUCK

IF THE DUCK IS IN A CRYOVAC BAG

Remove the Duck from the Cryovac Bag before reheating.

IF THE DUCK IS IN PEACH BUTCHER PAPER

You may keep the Duck in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the Duck on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the Duck on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR SMOKED TURKEY

PLEASE NOTE: These turkeys have been slightly undercooked to allow for your reheating time. If there is a slight bit of pink around the thigh joint, please reheat until cooking is complete.

IF THE TURKEY IS IN A CRYOVAC BAG

Remove the turkey from the Cryovac Bag before reheating.

IF THE TURKEY IS IN PEACH BUTCHER PAPER

You may keep the turkey in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the turkey on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the turkey on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

NOTE

Brushing the turkey with some melted butter will be a great addition.

REHEAT INSTRUCTIONS FOR SMOKED TURKEY BREAST

IF THE TURKEY BREAST IS IN A CRYOVAC BAG

Remove the turkey breast from the Cryovac Bag before reheating.

IF THE TURKEY BREAST IS IN PEACH BUTCHER PAPER

You may keep the turkey breast in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the turkey breast on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the turkey breast on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED CHICKEN

IF THE SMOKED CHICKEN IS IN A CRYOVAC BAG

Remove the smoked chicken from the Cryovac Bag before reheating.

IF THE SMOKED CHICKEN IS IN PEACH BUTCHER PAPER

You may keep the smoked chicken in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the smoked chicken on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the smoked chicken on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR GRILLED COLORADO RACK OF LAMB

IF THE RACK OF LAMB IS IN A CRYOVAC BAG

Remove the rack of lamb from the Cryovac Bag before reheating.

IF THE RACK OF LAMB IS IN PEACH BUTCHER PAPER

You may keep the rack of lamb in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the rack of lamb on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

Place the rack of lamb on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR GULF SHRIMP

IF THE SHRIMP IS IN A CRYOVAC BAG

Remove the shrimp from the Cryovac Bag before reheating.

IF THE SHRIMP IS IN PEACH BUTCHER PAPER

You may keep the shrimp in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the shrimp on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the shrimp on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR TEXAS RED FISH FILETS

IF THE RED FISH FILETS ARE IN A CRYOVAC BAG

Remove the Red Fish filets from the Cryovac Bag before reheating.

IF THE RED FISH FILETS ARE IN PEACH BUTCHER PAPER

You may keep the Red Fish filets in the peach butcher paper when reheating in a warming drawer or in an oven as long as they are NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the Red Fish filets on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the Red Fish filets on low heat on the upper roasting rack and heat until they have reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED SALMON

The smoked salmon can be served cold, at room temperature or at your desired temperature.

IF THE SMOKED SALMON IS IN A CRYOVAC BAG

Remove the smoked salmon from the Cryovac Bag before reheating.

IF THE SMOKED SALMON IS IN PEACH BUTCHER PAPER

You may keep the smoked salmon in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the smoked salmon on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the smoked salmon on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR TUNA

IF THE TUNA IS IN A CRYOVAC BAG

Remove the Tuna from the Cryovac Bag before reheating.

IF THE TUNA IS IN PEACH BUTCHER PAPER

You may keep the Tuna in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

Place the Tuna on a sheet pan with a roasting rack and transfer into a 200-degree oven or warming drawer and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

Place the Tuna on low heat on the upper roasting rack and heat until it has reached your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SIDES

Remove the plastic lid from the oven-safe container. Place the container in a 350°F oven until the desired temperature is reached.

If reheating in a microwave, please remove the contents and transfer to a microwave-safe container.

NOTE: These containers are NOT microwave safe.