You can keep all product refrigerated for up to three days.
Trust your meat thermometer when heating as ovens do vary.
Whole Brisket or Pastrami
Let warm to room temp for 2 hours. Preheat oven to 275 F. Leave Brisket in provided pan
covered in plastic and paper with lid on. Heat for 1 hour and 30 minutes. Unwrap carefully avoiding steam and put back into
oven uncovered for 10 additional minutes to set bark. Ovens vary. Check internal temp using a thermometer to get to 140 F.
Brisket is completely cooked, you are just warming it. Let rest for another 10 minutes, slice and enjoy! Here’s a 1 minute
YouTube on how to properly slice. https://www.youtube.com/watch?v=VO2SaqxixfQ
Sliced or Chopped Brisket, and Pulled Pork, by the Pound:
Let warm to room temp about one hour. Use provided pan, or
place in covered casserole dish. Place in 275F oven with cover on. Heat about 1 hour for full pan, 45 mins for ½ pan, 30 mins
for 3-5 lbs and 20 minutes for 2-3 lbs. Goal is 140F internal temp.
Full or ½ pans of Chicken, Pulled Pork, Ribs, Pork Belly, Sliced Turkey, and Hot Links:
Preheat oven to 275F. Place covered meat on baking sheet. Bake for 45 minutes carefully remove lid (Steam) and check for desired internal temp of 140F.
Brisket Chili, Pinto Beans w/Pork Belly: Preheat oven to 325F. Remove foil lid and plastic wrap. Replace foil lid, place on
baking sheet and bake ½ pan for 1 hour, and full pan 1.5 hours. Carefully remove lid (Steam) and check for desired temp of
140F. Continue until achieving 140F.
Cornbread Liquid Form:
Preheat oven to 400 F. While preheating spray supplied pan with vegetable oil and pour in liquid
cornbread contents. Bake at 400 F for 40 to 45 minutes. To check doneness, insert toothpick in center and remove. Done
when no particulates stick to the toothpick. The top will be very dark which is normal. Let rest at least 15 minutes (resting a
few hours is fine) and serve with a dollop of Honey Butter.
Leave out 30 minutes to get to room temp. Bake at 325 degrees 20 to 25 min covered. Carefully
remove foil lid (Steam), rest for ten minutes, cut, and serve with dollop of Honey Butter.
Tater Tot Casserole:
Place on cookie sheet, remove foil lid and plastic liner if present. Bake ½ pan uncovered 45 mins at 325
degrees, full pan one hour, add onion rings bake approx. 20 minutes more to achieve 135F meat thermometer temp.
Separated Mac & Cheese:
Allow macaroni to warm to room temp about 30 minutes. Pour liquid cheese mixture into a small
stovetop pan and warm on medium heat until 150F. Pour onto macaroni and toss.
Premixed Mac & Cheese:
Remove foil lid and plastic liner. Replace foil lid. Place on baking sheet. Bake covered 1 hour at
325 degrees. Carefully remove foil lid (steam) and check for 140 degrees temp. Sprinkle breadcrumbs on top when heated.
Place pan on baking sheet and bake uncovered at 325 for approx. 20 mins. Sample for heat.
Brussel Sprouts, Elote Corn:
Remove foil lid and plastic liner (if present). Replace foil lid and place on baking sheet. Bake
covered 45 mins at 325 F. Carefully remove foil lid (Steam) and check for140 F internal temp. Sprinkle Elote Corn with Cotija
Cheese, Chili Powder, and Cilantro on top, serve with limes on side.