PRE-ORDERS ARE FOR LARGE ORDERS AND PICK-UP ONLY.  FROM THE ABOVE MENUS NOT THE DAILY RESTAURANT MENU.

Reheat Instructions

 

-Leave meat wrapped in foil, wrap or vacuum seal, the way it was received.

-Vacuum sealed and plastic wrap 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 – 325* uncovered for 45-60 minutes (till all is golden brown)

(All cold cobblers will be par cooked)

Reheated cooked Cobbler- 350* cover 15 minutes, uncovered 10-15 mins

 

Mac-n-cheese, Beans and green beans - 350* covered 20 minutes

 

Slicing brisket - Slice against the grain

(see photo below @ corkscrewbbq.com/pre-order)

Rack of Pork or Beef ribs - Cut from the backside of the rack, easier to see the bones

 

Coleslaw (separated) Mix cabbage and spinach together, add sauce, toss to coat. Chill for 15 minutes min.

 

Questions please email 

 

Enjoy!!

How to cut a Brisket

LEAN SIDE

Fatty Side

How to cut a Turkey Breast