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)

Reheat Instructions

 

-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 

 

Enjoy!!

How to cut a Brisket

LEAN SIDE

Fatty Side

How to cut a Turkey Breast