PLEASE READ MENU(S) FOR DETAILS ON ORDERING
Skip the line and pre-order!! All orders are pick-up only.
WE ARE COMPLETELY BOOKED ON PRE-ORDERS FROM 11/22 - 12/3
We cannot accept anymore Pre-Orders for the dates 11/22-12/3
WE WILL BE OPEN 11/26 AND 11/27
YOU ARE WELCOME TO ORDER AS MUCH AS YOU WANT IN-STORE ON THOSE DAYS.
(WE ARE CLOSED 11/28 - 12/2)
-Leave meat wrapped in foil, wrap or vacuum seal
-Vacuum sealed can be reheated up to 225*
-Put on baking sheet
-Reheat temp 225*
-Reheating on a grill, light only one side place meat on opposite side of fire
Turkey Breast – 30 minutes per lb.
Whole Brisket/Whole Pork butt/Beef Ribs – 20-30 minutes per lb. (no more than 3.5 hrs)
Ribs – 1-1.5 hours per whole rack
Chicken – 1-1.5 hours per whole chicken
Pulled Pork (not a whole butt) or Chopped Beef – Boil vacuum sealed bag 3-4 minutes per lb or in oven 225* for 20 min per lb
Sausage – 20 minutes per lb
Raw Cobbler – 350* covered 30-40 minutes, uncovered 15 minutes
Reheated cooked Cobbler- 350* cover 15 minutes, uncovered 10-15 mins
Mac Cheese and Beans - 350* covered 20 minutes
Slicing brisket - Slice against the grain (see photo @ corkscrewbbq.com/pre-order
Coleslaw (separated) Mix cabbage and spinach together, add sauce, toss to coat. Chill.
Questions please email