Two hours before cooking, rub seasoning onto roast and let
rest on counter. 15 minutes prior to cooking, preheat oven to highest
temperature. Place roast on a rack in a roasting pan with the bones facing
down. Once you have put the roast into the oven, turn the temperature down to
350F and cook until the roast reaches an ; this will take 2 ½ – 3 ½ hours for a roast that is under 10
pounds and 3 ½ – 4 ½ hours for a roast that is over 10 pounds. Take out of
oven, tent with foil, and let rest for 15 minutes (roast will continue to cook
while resting). Cut strings to easily remove bones, then carve slices off of
the roast, against the grain, to desired thickness.
Steaks are one of the essential staples of all BBQ parties.
When cooking a steak we recommend having your grill set to a medium-high setting. Once the grill is warmed up put the steaks on and cook for 4-5minutes per side. Keep a meat thermometer handy because when the meat gets to about 118
- 120° F = Rare
- 130° F = Medium rare
- 140° F = Medium
- 160° F = Well done
bABY bACK Ribs/ spare ribs
The first step to making the best ribs is to remove the membrane. Once that is removed you’ll want to preheat your oven to 275°F. While the oven is warming up, rub your seasoning on both sides of the meat and cover the ribs with foil. Bake the ribs in the oven for 2 1/2 – 3 hours. Take the ribs out of the oven and remove the foil. Then increase the temperautre of your oven to 460°F and broil ribs for about 10 minutes or until tender.
Leg of Lamb
While a leg of lamb can be cooked in a slow cooker, we recommend cooking it in the oven. The night before rub any desired spices on the meat and let it sit in the fridge. The next day you’ll want to preheat your oven to 350°F and prepare a roasting pan with a little oil on the racks. Place the leg of lamb on the oiled racks and let stand for 30 minutes before cooking. Roast lamb for about 1 1/2 – 2 hours. Keep that meat thermometer handy because you will want to check that leg of lamb regularly. Pull the leg of lamb out before it hits your desired temperature. Let it sit for 15 minutes on counter to finish cooking. The temperature will increase during this time.
- 125°F = Rare
- 130-135°F = Medium Rare
- 135-140°F = Medium
- 155-165°F = Well Done
Rack of Lamb
Rack of lamb can be intimidating to most people, but it doesn’t have to be! Simply pull your rack of lamb out of the fridge and let it sit on the counter for 1 1/2-2 hours before cooking. Preheat your oven to 450°F and apply any spices,rubs, seasonings to it. Roast the rack of lamb for about 10 minutes at 450°F then lower the temperature to 300°F and cook for another 10-20 minutes. Check on the meat with your meat thermometer. Once it reaches the desired temperature pull the rack out and slice it between the bones.
- 125°F = Rare
- 130-135°F = Medium Rare
Preheat oven to 325°F and place bird in roasting pan. Brush bird with melted butter before roasting to assist in browning. Once turkey is cooking, baste often with pan drippings. Plan for 12-15 minutes of cooking time per pound of meat. Add 30-45 minutes to your cooking time if bird is stuffed. Remove turkey from oven when breast reaches an internal temperature of 160-165°F. Cover loosely with foil and let rest for 20-30 minutes to retain juices and finish cooking. While resting, internal temperature will rise another 10°F to a finished temperature of 170°F.
stuffed chicken breasts
If frozen, thaw overnight in the refrigerator. Preheat oven to 375°F. Lightly grease a baking pan with oilve oil. Bake breast, uncovered, in preheated oven until the thickest part of the meat reaches an internal temperature of 165 degrees, about 25-35 minutes. Let stand, covered, 5 minutes. remove strings. Enjoy!
WILD GAME & EXOTIC MEATS
Wild Game Meat
Elk backstrap is essentially a lean elk steak. The two preffered methods for cooking it are sous vide and grilling. For grilling the backstrap set the grill to 250F-300F and temp the meat. You want the backstrap to reach an internal temperature of 135F. Let the backstrap rest for 5 minutes covered once it hits this temperature. If you want to sous vide the backstrap here is a guide that we found online that has helpful information!
Cooking the tenderloin in a pan or in the oven will help to retain that juicy flavor in the meat. Keep the heat at medium-low or 350 F if you are using the oven. Make sure to temp the meat regularly. The elk tenderloin shouldn’t need more than 3-4 minutes per side in a pan. While in the oven it shouldn’t take more than 10-15 minutes. The temperature that you are trying to reach internally is 135 F. Once it hits this temperature remove the meat from the pan/oven, cover it, and let it set for 5-10 minutes.
Rabbit is usually roasted, or used in stews, or backed in pies. This short guide is going to focus mainly on rabbit stew. We sell whole rabbits with the innards in the store. Take your rabbit and cut it into pieces. Season your cut meat with salt, pepper, and coat with flour. Shake off any excess flour. Add oil to a skillet and cook the rabbit on medium-high heat until browned. Remove the rabbit from the skillet and set aside. At this point you can add any garlic, celery, mushrooms, shallots, onions, or any other vegetables you want into the skillet. Brown these ingredients. Add in a cup of wine ( white or red), a cup of water, the rabbit, and any seasonings you prefer like rosemary or thyme. Bring the stew to a boil and then let it simmer for 30 minutes. Remove the liquid and continue to cook for another 30-40 minutes. This will allow the liquid to reduce.
Preheat your oven to 180°F. To prepare the frog legs make sure that you rinse them off and pat them dry. Set the frog legs aside. Now in a bowl mix together some flour, salt, and pepper. Take your frog legs and dip them into 1/2 cup of milk. Then dip the legs into your flour mixture and shake off any excess. Fry the legs in a pan over medium-low heat until the legs are golden brown. Keep the frog legs in a warm oven once they are browned until you serve them.
Goat is much leaner than lamb. It has a lower fat content and as such should not be cooked at high temperatures or else it will get tough. The night before rub any desired spices on the meat. The next day remove the leg from the fridge an hour before cooking and let it come up to room temperature on the counter. Wrap the entire leg in foil. Preheat your oven to 425°F and lightly grease the racks of a roasting pan. Once the oven has reached temperature, slide in your lamb and reduce the temperature to 275°F. Roast the leg until you reach an internal temperature of 145°F. Remove from the oven and let it sit on a cutting board and rest for 15 minutes.
Goat is much leaner than lamb. It has a lower fat content and as such should not be cooked at high temperatures or else it will get tough. The night before rub any desired spices on the meat. The next day remove the rack from the fridge and let it sit on the counter for an hour before cooking. Preheat your oven to 325°F and cover the rack with foil. Once oven is heated place the rack in and cook for roughly two or three hours. You want the meat to be able to pull away from the bone. Allow the ribs to rest for 15 minutes before serving.
Smoked Hams & Smoked Turkeys
(Note: fully cooked and only require reheating) Preheat oven to 325°F. Place smoked ham/turkey on a rack in a roasting pan with ¾”-1” water in the bottom and cover pan with foil to seal in moisture. Cook approximately 10-12 minutes per pound of meat, until your meat reaches an internal temperature of 135°F. If the smoked turkey meat appears green, this is not spoilage, just a side effect of our lemon garlic brine.
Preheat oven to 350°F. Remove bird from packaging and place in pan with legs pointing up, then cover pan with foil. Roast until it reaches an internal temperature of 165°F; cooking time will range from 4 ½ – 6 ½ hours (depending on if the bird is completely thawed or frozen). Remove cover for the last hour of cooking to assist with browning. Woven threading must be removed before serving. To carve, slice down the center of the breasts, then across the breasts into serving sizes.