Cooking Guides
Stuffed Chicken
Refrigerator overnight or cold water
(sealed, change water every 30 min)
Thawed: 375°F, 35–40 min, drizzle with oil, cover with foil, internal 165°F
Frozen: 375°F, 55–60 min, drizzle with oil, cover with foil, internal 165°F
Rest 5 min before serving
Burgers
Refrigerator overnight or cold water
(sealed, change water every 30 min)
Thawed: Medium heat, 4–5 min per side,
internal 160°F
Frozen: Medium heat, 6–7 min per side,
internal 160°F
Rest 2–3 min
Sausages
Refrigerator overnight or cold water
(sealed, change water every 30 min)
Thawed: 375°F, 15–20 min
Frozen: 375°F, 20–25 min, turn often
SPECIALTY EGG ROLLS
Air Fry: 375° F,- -10-12 min
Oven: 400° F, 18-20 min
Deep Fry: 350° F, 5-6 min
STUFFED PORK TENDERLOIN
Thawed: Bake 375°F, 30-40 min, internal 145°F
Frozen: Bake 350°F, 60-75 min, cover first 30 min, internal 145°F
Always use a food thermometer to ensure safe internal temperatures.
Sourdough Bread
Thaw: Leave loaf in the bag on counter overnight
Warm/Serve: Bake at 300°F for 10–12 min or fresh-baked crust, or slice and toast
Best By: Enjoy within 2–3 days after thawing
Buns / Rolls
Thaw: Leave in bag on counter 4–6 hours or overnight
Warm/Serve: Wrap in foil and warm at 300°F for 5–7 min, or slice and toast lightly
Best By: Enjoy within 2 days after thawing
Muffins
Thaw: Leave in container/bag on counter for 1–2 hours
Warm/Serve: Heat in oven at 300°F for 5 min or microwave 20–30 sec
Best By: Enjoy within 2 days after thawing
Keep baked goods sealed while thawing to prevent drying
Meats
Smoked Turkey
Oven: 275°F, place in roasting pan with ½–1 cup broth, cover with foil. Warm 1.5–2 hours (whole) or 25–35 min (slices). Internal temp: 140–150°F.
Optional: Remove foil last 10–15 min for crispy skin.
Smoked Ham (Glazed)
Oven: 275°F, pan with ½–1 cup water/broth, cover loosely with foil.
Whole Ham: 12–15 min per pound to 140°F.
Slices: 20–25 min, splash of broth, covered.
Optional: Remove foil last 10–15 min for caramelized glaze.
Smoked Pork Loin
Oven: 275°F, roasting pan with ½ cup broth, covered with foil.
Whole: 20–25 min per pound to 140–145°F.
Slices: 15–20 min with splash of broth, covered.
Desserts
| Dessert | Oven Temp & Time | Notes |
|---|---|---|
| Bourbon Chocolate Chip Pecan Pie | 300°F, 10-15 min (whole) 8-10 min (slice) |
Cover loosely with foil, optional ice cream or whipped cream |
The Meatatory Reheating Guide
Sides & Casseroles
| Dish | Oven Temp & Time | Notes |
|---|---|---|
| Mac & Cheese | 350°F, 20–25 min | Stir halfway, cover with foil |
| Rice Dressing / Stuffing | 350°F, 25–30 min | Stir halfway, cover with foil |
| Sweet Potato Casserole | 350°F, 20–25 min | Stir halfway, cover with foil |
| Green Bean Casserole | 350°F, 20–25 min | Stir halfway, cover with foil |
| Mashed Potatoes | 350°F, 20–25 min | Stir halfway, cover with foil |
Microwave for small portions: 1–3 min, stir halfway, until hot.
Optional Finish: Remove foil last 5–10 min to crisp toppings (cheese, pecans, breadcrumbs).
Appetizers
| Appetizer | Oven Temp & Time | Notes |
|---|---|---|
| Smoked Queso | 350°F, 15–20 min | Stir halfway |
| Boudin Dip | 350°F, 20–25 min | Stir halfway |
| Spinach Artichoke Dip | 350°F, 20–25 min | Stir halfway |
| Smoked Chicken Salad | 325°F, 10–15 min | Can also be served chilled |
Microwave: 1–3 min per portion, stir halfway.
Yeast Rolls
Oven: 300°F, 8-12 min, covered loosely with foil.
Microwave: 15–30 sec per roll, covered with damp paper towel.
Optional: Brush with butter after heating.
Rib Roast – Oven Instructions
Prep
- Bring roast to room temp (1–2 hours)
- Season generously with preferred seasonings
- Sear all sides in a hot pan
- Place fat-side up on a rack in a roasting pan
- Insert thermometer into the thickest part
Cooking
- Preheat oven to 500°F
Roast for 15 minutes - Reduce oven to 325°F
Continue cooking until internal temp reaches:- 120–125°F — Rare | 130–135°F — Medium Rare | 140–145°F — Medium
- Rest 20–30 minutes under foil before slicing
Rib Roast – Smoking Instructions
Prep
- Bring roast to room temp (45–60 min)
- Season heavily with preferred seasonings
- Place fat-side up; insert thermometer
Smoking
- Set smoker to 225°F
- Use oak, hickory, or pecan wood
- Smoke until internal temp reaches:
- 115°F Rare | 120°F Medium Rare | 130°F Medium
Rest & Sear
- Rest 20–30 min under foil
- Sear at 500°F (oven or grill) for 8–12 min
- Rest 10–15 min before slicing
Final Temps: Rare: 120–125°F | Medium Rare: 130–135°F | Medium: 140–145°F
Chateaubriand Center-Cut Beef Tenderloin – Oven Instructions
Prep
- Bring tenderloin to room temp (1–2 hours)
- Tie with butcher’s twine if needed for even cooking
- Season generously with preferred seasonings
- Sear all sides in a hot pan
- Place on a rack in a roasting pan
- Insert thermometer into the thickest part
Cooking
- Preheat oven to 475°F
Roast for 10–12 minutes to start browning - Reduce oven to 375°F
Continue cooking until internal temp reaches:- 120–125°F — Rare • 130–135°F — Medium Rare • 140–145°F — Medium
- Rest 15–20 minutes under foil before slicing
Whole Beef Tenderloin – Oven Instructions
Prep
- Bring tenderloin to room temp (1–2 hours)
- Tie with butcher’s twine for even thickness
- Tuck the thin tail end under and tie to create uniform shape
- Season generously with preferred seasonings
- Sear all sides in a hot pan
- Place on a rack in a roasting pan
- Insert thermometer into the thickest part
Cooking
- Preheat oven to 450°F
Roast for 15 minutes to develop crust - Reduce oven to 325°F
Continue cooking until internal temp reaches:- 120–125°F — Rare • 130–135°F — Medium Rare • 140–145°F — Medium
- Rest 20–30 minutes under foil before slicing.
