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.

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!

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!

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!

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!

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!