Terry Black's Barbecue
Instructions

Terry Black's Barbecue

TO STORE

  • Barbecue ships frozen with dry ice, may evaporate in transit
  • Do not remove dry ice with bare hands
  • Upon arrival, remove from packaging and place in the refrigerator or freezer depending on desired use.
  • When fully thawed, keep items for no more than 4 hours at room temperature.
  • Items may be stored in the refrigerator for one week, or in the freezer for up to 30 days.

BRISKET

  • STEP 1: Thaw overnight in the refrigerator 
  • STEP 2: Take the meat out of the vacuum-sealed package
  • STEP 3: Melt 1 full stick of butter (8 Tablespoons). 
  • STEP 4: Baste melted butter all over the meat and wrap tightly in foil, with back side facing up.
  • STEP 5: Place on a sheet tray and reheat at 300 degrees until internal temperature hits 165 degrees, About 2 - 2.5 hours total. Temp the fatter end and check every hour or so.
  • STEP 6: Rest brisket for at least 30 minutes before slicing.
  • STEP 7: Enjoy!

SAUSAGE

  • STEP 1: Thaw overnight in the refrigerator 
  • STEP 2: Take the meat out of the vacuum-sealed package and place uncovered on a foil-lined pan with sides to catch any grease released.
  • STEP 3: Reheat at 350 degrees. (About 25-30 minutes total)
  • STEP 4: Let sausage cool after heating for at least 10 minutes. Use caution when cutting, the grease will be hot. 
  • STEP 5: Enjoy!

TURKEY

  • STEP 1: Thaw overnight in the refrigerator 
  • STEP 2: Take the meat out of the vacuum-sealed package
  • STEP 3: Melt 1/2 stick of butter (4 Tablespoons)
  • STEP 4: Place 1/2 stick of butter on top of the meat and wrap tightly in foil.
  • STEP 5: Place on pan and reheat at 275 degrees until internal temperature hits 165. About 2 - 2.25 hours total
  • STEP 6: Rest turkey for at least 20 minutes before slicing.
  • STEP 7: Enjoy!

BEEF RIBS

  • STEP 1: Thaw overnight in the refrigerator 
  • STEP 2: Take the meat out of the vacuum-sealed package
  • STEP 3: Melt 1/2 stick of butter (4 Tablespoons)
  • STEP 4: Place 1/2 stick of melted butter on top of the meat, bark side up, and wrap tightly in foil, being careful not to allow the rib bones to puncture the foil.
  • STEP 5: Place on pan and reheat at 300 degrees until internal temperature hits 155. About 2.5 hours total
  • STEP 6: Rest ribs for at least 15 minutes before slicing.
  • STEP 7: Enjoy!

PORK RIBS

 
  • STEP 1: Thaw overnight in the refrigerator 
  • STEP 2: Take the meat out of the vacuum-sealed package
  • STEP 3: Melt 2 oz. of butter 
  • STEP 4: Baste with 2 oz. of melted butter and wrap tightly in foil.
  • STEP 5: Place on pan and reheat at 300 degrees until internal temperature hits 165. About 45 mins - 1 hour total
  • STEP 6: Rest ribs for at least 15 minutes before slicing.
  • STEP 7: Enjoy!

CHILI

  • STEP 1: Thaw brisket chili in the refrigerator
  • STEP 2: Place the chili into a sauce pot and reheat to 160*F
  • STEP 3: Constently stir while reheating
  • STEP 4: Enjoy!