Smoked Brisket

PREHEAT CONVENTIONAL OVEN TO 275˚F (250˚F for convection oven)

Due to variations in ovens, smokers, and grills, warming time and temperature may vary.

1. Preheat oven or grill.
2. Use two pieces of foil—each about 36” in length—and place in pan forming an “x”.
3. Remove brisket from package and place in the center of the foil. Fold up sides and pour 1/2 cup of water on top of the brisket.
4. Seal foil in a “tent-like” fashion, leaving room between the meat and the foil.
5. Cook 8 minutes per pound or until the internal meat temperature reaches 140˚F in the thickest area. Do not overheat—the brisket is already cooked.
6. Remove the brisket from the heat and keep it wrapped in foil for 15 minutes. The resting time is very important to complete the heating process, and it will make your brisket easier to trim and slice.

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Czech Sausage

HEAT AND SERVE

Keep refrigerated for up to 2 weeks, or freeze up to 1 year.

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BBQ Ribs

PREHEAT CONVENTIONAL OVEN TO 275˚F (250˚F for convection oven)

Due to variations in ovens, smokers, and grills, warming time and temperature may vary.

1. Thaw 8-12 hours in a refrigerator before serving.
2. Remove the ribs from the package and place each rack on foil about 36” in length.
3. Fold up sides and seal in a “tent-like” fashion, leaving room between the meat and the foil.
4. Heat for 1 hour.
5. Let stand in foil for 10–15 minutes.
6. Cut between the bones to make individual ribs, warm Goode Company BBQ sauce, serve, and enjoy.

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Beef Tenderloin

PREHEAT CONVENTIONAL OVEN TO 275˚F (250˚F for convection oven)

Due to variations in ovens, smokers, and grills, warming time and temperature may vary.
Keep in the refrigerator for 7 days, or freeze up to 1 year.

1. Thaw in refrigerator 2–3 days before serving.
2. Let tenderloin sit out for 30 minutes before heating.
3. When heating the tenderloin, use a cookie sheet with sides or a roasting pan. If you have a roasting rack, place it in the pan. If you don’t have a rack, cover the bottom of the pan with a piece of parchment paper.
4. Carefully place the tenderloin on the rack (or on the parchment-lined pan).
5. Place the pan in the oven and heat for 15 minutes, then lightly baste the tenderloin with olive oil using a basting brush.
6. Cook for another 20 minutes or until the tenderloin reaches desired internal temperature.

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Turkey Breast

PREHEAT CONVENTIONAL OVEN TO 350˚F (325˚F for convection oven)

Due to variations in ovens, smokers, and grills, warming time and temperature may vary.
Keep in the refrigerator for 7 days, or freeze up to 1 year.

1. Thaw in refrigerator 2–3 days before serving.
2. Let the turkey sit out for 30 minutes before heating. Preheat the oven to 350˚F.
3. Remove the turkey from the packaging and place it skin-side up in a baking pan.
4. Loosely cover the pan and turkey with foil. Spray the side of the foil touching the turkey with a pan coating.
5. Place the pan in the oven on a middle rack. Heat for 50–60 minutes.
6. Take the turkey out of the oven and remove the foil. Return the turkey to the oven for another 10–15 minutes or until the internal temperature reaches 125–130˚F.

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Whole Turkey

PREHEAT CONVENTIONAL OVEN TO 300˚F (275˚F for convection oven)

Due to variations in ovens, smokers, and grills, warming time and temperature may vary.
Keep in the refrigerator for 1–2 weeks, or freeze up to 6 months.

1. Thaw in refrigerator 2–3 days before serving.
2. Preheat the oven to 300˚F. Place unwrapped turkey in an oven roasting bag. Set in a roasting pan and put into a preheated oven. Heat for 6 minutes per pound.
3. Using a sharp carving knife, remove the thighs from the body.
4. Separate the thighs and drumsticks by cutting through the joint.
5. Remove the wings with the knife at the joint.
6. Place your knife in the center of the turkey breast vertically with the tip of a knife pointed toward the top of the bird. There is a piece of cartilage that separates both lobes of the turkey breasts. Slice down one side and continue to follow around the rib cage.
7. Repeat on the other side of the breast.
8. Slice the breast meat against the grain.
9. Slice meat off the thighs, drums, and separate the meat from the tendons and cartilage.
10. Cut into desired portion size.

Fajita Pack

SERVES 5–7

Due to variations in ovens, smoker, and grills, warming time and temperature may vary.
Keep in the refrigerator for 1–2 weeks, or freeze up to 6 months.

1. Place the beef in a clean pan. Season both sides with grill salt to taste.
2. Place the beef on a hot grill or skillet. Cook the beef for about 4–5 minutes or until it begins to loosen from the grill. Keep moving it around on the same side to char the beef and develop flavor.
3. Flip the beef and repeat the same method on the second side for about 4–6 minutes or until you reach desired doneness. 135˚F is the recommended temperature.
4. Remove the cooked beef to a cutting board to rest for a few minutes. Use a sharp knife to slice the meat against the grain into 1/2 inch strips.
5. Place tortillas either directly on the hot surface of the grill, stovetop, or in a pan for about a minute on each side or until lightly browned.
6. Empty the bag of beans into a pot with 1 cup of water. Place the pot on the stove on medium heat and stir every 60 seconds until warm.*
7. Empty the bag of rice into a pot with 1/4 cup of water. Place the pot on the stove on medium heat and stir every 60 seconds until warm.*
8. *Alternatively, you can microwave your rice and beans in a microwave-safe bowl for 4–5 minutes, stopped every 60 seconds to stir.

Jalapeño Cheese Bread

FRESH-FROM-OVEN FLAVOR

If your bread arrives slightly frozen, place it on top of two soup cans until thawed. This will ensure that the bottom of the the bread does not retain moisture.

1. Remove from the bag and slice using a serrated bread knife.
2. Wrap the whole sliced loaf in foil and warm at 275˚F for 10–15 minutes.

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