CONTIMO SMOKED HAM
It’ best to pull your ham from the fridge 1-2 hours before you heat it. Don’t worry if you forgot, it will still turn out great!
Preheat the oven to 350ºF. Put the ham in a baking dish wish a 1/2 cup of water, white wine or beer of your choosing.Cover with foil and bake for 1 hour or until 135ºF internal temperature is reached. Remove foil and pour on the meyer lemon glaze, return the ham to the oven for 7-10 minutes. Rest the ham for 10 minutes, then slice and eat
CHICKEN CORDON BLUE
Preheat your oven to 400 degrees. Roast for 35-40 minutes, or until an internal temperature of 160F is reached (being sure to measure the temperature in the breast meat, not the molten ham and cheese in the center). Rest for 10 minutes, remove the twine, slice and serve.
TENNESSEE BARBECUE RUBBED RIBS
Ribs are always best when cooked slowly. We recommend setting aside at least 3 hours for rib cookery.
On the grill/smoker: Cook indirectly for 2-3 hours at 300ºF or until ribs reach desired tenderness. Pro tip: brush with apple cider vinegar and crushed chilies every 30 minutes for a nice sweet acidic bite.
In the oven: Bake at 275ºF covered with foil and 1 cup of stock, beer, or wine for 2-3 hours or until desired texture is reached. Finish under the broil for crisp caramelization of the exterior.
On the grill: Cook indirectly, skin side down for 40-45 minutes, finish directly over the coals for 4-5 minutes or until an internal temperature of 160F, rest for 5 minutes, slice and eat.
In the oven: Preheat your oven to 400F, roast for 35-40 minutes or until an internal temperature of 160F, rest for 5 minutes, slice and eat.
BACON WRAPPED PORK TENDERLOIN
On the stovetop: Heat a pan over medium heat. Slowly brown on all four sides (4-6 minutes per side) or until an internal temperature of 140 has been reached. Rest for 5-7 minutes. Slice and serve.
In the oven: Pre-heat oven to 400F. Brown the tenderloin over medium heat. Roast for 15-20 minutes until an internal temperature of 140 has been reached.
COUNTRY RIB ROAST - this wonderful cut is versatile and can be cooked to 140 like a pork chop or slowly cooked to a pul apart texture at 185-200F. This cut is easiest to serve when you remove the ribs and slice.
On the grill:
Heat your coals (or fire up the propane) to roughly 350-375. Cook indirectly for 50-70 minutes or until an internal temp of 140F. Rest for 10-15 minutes, and slice.
In the oven:
Preheat the oven to 375F, roast for 45 minutes, check the temperature looking for 140F. Rest, slice, and serve.
Often sausages are mishandled in the cooking process and split, losing their juices, and end up on your plate dry. To avoid such catastrophes take your time and go slowly.
Always cook sausages indirectly on the grill. Check for doneness with a gentle squeeze or a thermometer. The casings should slowly dry so you get a nice snap, and the inside should just reach 140F. Rest for five minutes and eat!
On the stovetop:
Slow and steady wins the race here. Cook in a heavy bottomed pan on low-medium. They should take 10-15 minutes rotating slowly as they brown. Pull them when they reach an internal temp of 140F
We've found our bacon cooks best in the oven.
Heat oven to 400F, line a sheet with parchment paper. Bake for 10 minutes, rotate pan for even cooking, continue cooking for 5-10 minutes to desired crispness.
Strain and save the fat for cooking!
CORNED BEEF & CABBAGE
On the stovetop - layer the cabbage, potatoes, and corned beef in a heavy bottomed pan, add 1/2 a guiness (or wine/beer of your chosing). Heat over medium heat with a lid or cover until warmed through (Roughly 15 minutes)
In the oven - layer the cabbage, potatoes, and corned beef in a roasting pan, cover with foil and bake at 350F for 35-45 miuntes or until hot.
Save leftovers for a quick corn beef hash in the morning. Crisp all the potatoes, cabbage and corned beef in skillet. Top with a fried egg and enjoy!