This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Please note, there will be no shipments made on Monday, May 27th, 20204 for Memorial Day

Shopping Cart

Your cart is empty

Continue Shopping

REHEATING

Products must be kept frozen until ready to use. When ready to use, defrost product in refrigerator overnight or up to 24 hours. Product must be reheated from 41° F to 165° F within 2 hours.

CSS Block
  • BRISKET

  • HOT GUTS SAUSAGE

  • SHORT RIBS

  • TURKEY

  • SPARE RIBS

  • PULLED PORK

  • WRITTEN INSTRUCTIONS BY JOHN HIMSELF

    SOUS VIDE STYLE 

    (TAKE CARE NOT TO BREAK THE VACUUM SEAL!) 

    • If frozen, defrost overnight in the sealed package. Bring water to simmer in large pot. 
    • Submerse the sealed package into the pot of simmering (not boiling) water. If the seal is broken, follow the oven method. 
    • Heat for approximately 120 minutes for meats over 4lbs (like Brisket Pork), or 30-60 minutes for meats over 4lbs (like Hot Guts, Ribs Turkey). 

    OVEN METHOD 

    • If frozen, defrost overnight in the sealed package. Preheat the oven to 250 degrees. 
    • Over lots of foil, remove meat + juices from the sealed package. 
    • Slice 8-10 pats of butter and place on top of the meat. 
    • Wrap tightly, completely covering the meat with foil. 
    • Heat for approximately 1.5-2 hours for meats over 4lbs (like Brisket Pork) or 30-60 minutes for meats less than 4lbs (like Hot Guts, Ribs Turkey)
    • Test for preferred internal temp. We recommend 165.

    -John

"THAT'S WHAT 18 HOURS TASTES LIKE"