AT-Home BBQ

NOTES:

• Allow the meat to completely defrost before the reheating process
• Microwave: NOT SUGGESTED

   

Conventional Oven:

1. Let thawed meat rest on counter for about 1 hour or more prior to cooking.
2. Remove all plastic wrap from the item.
3. Place item in roasting pan with rack, add liquid to cover bottom of pan (water or broth about 1-2 cups) and cover the pan tightly in aluminum foil (except for brisket- see below).
4. Preheat oven to 225°F for prime rib & brisket, 375°F for all other items. If reheating prime rib and other item at the same time cook the prime rib &/or brisket first, then increase temperature after removing. Hold the prime rib/brisket in a pan covered with foil in a warm spot.
5. Place the item in the oven and reheat to a minimum internal temperature:
   
   1. For Turkeys: roughly 1 and half hours or internal temp of 165° for best results baste every 30 minutes and temp at 1 hour. Always take the temperature of the bird at the joint where the thigh meets the body.
   2. For Hams: Cut in half before placing face down on roasting rack.  Cook for   1 hour and take the temp in the center of each ham half, keep checking every 15-20 minutes until a temp of 140° – for best results baste every 30 minutes
   3. For Prime Rib: approximately 1 and a half hours depending on desired level of meat temperature- 125° medium rare, well done 145°
   4. For Sausage: approximately 20 minutes temp 160°
   5. For Brisket: roughly one hour, then begin temping the brisket in the thickest part, check every 20 until 145°. Do not use broth. Wrap in plain unwaxed butcher paper and placed in a dry pan is best, a pan with a foil lid is ok if you’re not sure what that is.