"Slaughterhouse Five" BBQ Meal Kit

• All meats are fully cooked, frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
• Upon arrival, reheat, refrigerate or freeze immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year
• To serve, place meats in the refrigerator to thaw for at least 24 hours. Follow instructions below to reheat. A complete reheat guide is also included in every shipment

To Serve

Brisket – Hot Water Method (Recommended for 2 pounds or less of sliced brisket)

• Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
• For 1 lb. of brisket, place 3 quarts of water in a large saucepan or stockpot. For 2 lbs., use 4 quarts of water
• Bring the water to a boil. Then, place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat) Remove the pot from the hot burner
• Let brisket sit in hot water for 10 minutes
• With tongs, remove vacuum sealed package(s) from the water and carefully remove brisket from package(s). The brisket is ready to serve

Pulled Pork – Hot Water Method

• Thaw in refrigerator for least 24 hours prior to reheating.
• If reheating 1 lb. of pulled pork, place 4 quarts of water in a large stockpot. If reheating 2 lbs., use 5 quarts of water.
• Bring the water to a boil.
• Place the entire vacuum sealed package(s) of pulled pork in the pot and turn off the heat. Remove the pot from the hot burner.
• Let package sit in hot water for 20 minutes.
• With tongs, remove package(s) from water. Cut open, remove pulled pork and serve.

Pulled Pork – Crock Pot Method (Recommended)

• Leave the pork in the vacuum sealed package(s) and place it in your crock pot (Don’t worry; the plastic package(s) is specifically designed to withstand the heat). Fill the crock pot with water until the pork is almost covered. Leave enough pork exposed so a temperature can be taken by puncturing the bag without allowing water to spill into the bag
• Cooking at a Low setting (145°F) for 4 hours or High setting (175°F) for 3 hours, or until internal temperature reaches 145°F
• To serve, remove the fat from the top and discard. Next, using tongs or forks, break apart the pork and pull to desired sized pieces

Pulled Pork – Oven Method

• Remove the pork from the vacuum sealed package(s) and wrap with foil. (To prevent sticking, spray foil lightly with cooking spray.) Place the foil-wrapped pork on a rimmed sheet tray or in an ovenproof baking dish, then place in a 350F preheated oven for 1 hour and 45 minutes
• Next, remove the foil wrap and place back in the oven for another 15 minutes
• Rest at room temperature for 10 minutes. To serve, remove the fat from the top and discard. Then use tongs or forks to break apart the pork and pull it into pieces as desired

Dirty Rice

• Thaw in refrigerator at least 24 hours prior to reheating.
• Place 3 quarts of water in a large saucepan or stock pot. If cooking 2 pounds of rice use 4 quarts of water.
• Bring the water to a boil.
• Place the package(s) in the pot and turn off the heat. Remove the pot from the hot burner.
• Let package(s) sit in hot water for 8-10 minutes.
• Rice is ready when a temperature of 155° F is reached.

BBQ Beans

• Thaw in refrigerator at least 24 hours prior to reheating.
• Place thawed beans in a saucepan and reheat on the stove, stirring occasionally until a temperature of 155° F is reached.

Smoked Brisket in Bar-B-Que Sauce

• Place the container in the refrigerator to thaw for at least 24 hours prior to reheating.
• Place in a sauce pan and heat on the stove over medium heat, stirring occasionally until an internal temperature of 155°F is reached.
• Serve and enjoy!