REHEAT INSTRUCTIONS
PLEASE KEEP REFRIGERATED
AT OR BELOW 5*C
Please use any reheated product within 4 hours.
Once opened use within 2 days
SMOKED TURKEY BREAST
Oven: Leave the turkey breast in vacuum seal bag. Pre heat oven to 110*C. Heat for 50 minutes with a pan of water at the bottom of the oven. Remove and rest for 10 minutes.
Open the bag, slice the breast thinly and serve.
Ingredients:
Turkey Breast, salt, brown sugar, juniper, native pepperberry, black pepper, bay leaf, thyme
14hr SMOKED BEEF BRISKET
Oven: Leave the brisket in vacuum sealed bag. Preheat oven to 110*C. Place the brisket on a tray. Heat for 90 minutes with a pan of water at the bottom of the oven. Remove and rest for 10 minutes.
Stove: Leave brisket in vacuum sealed bag. Submerge in a large pot of simmering water. Heat for 50 minutes turning half way through. Remove from pot and rest for 5 minutes, then open bag.
Open the bag and serve, cutting across the grain in 1cm slices.
Ingredients:
Beef Brisket, Flossy Salt, Black Cracked Pepper
10hr SMOKED PULLED PORK SHOULDER
Oven: Leave pork in vacuum sealed bag. Preheat oven to 110*C. Place bag on tray and put in oven . Heat for 40 minutes, with a pan of water at the bottom of the oven, then open bag, mix and serve.
Stove: Leave pork in vacuum sealed bag. Submerge in a large pot of simmering water. Heat for 20 minutes turning half way through. Remove from pot and rest for 5 minutes. Then open bag, mix and serve.
Ingredients
Pork Shoulder, Flossy Salt, Cracked Black Pepper, Paprika, Oregano
CHICKEN in a TANGY HERB & SPICE RUB
Stove: Leave Chicken in vacuum sealed bag. Submerge in a large pot of simmering water. Heat for 20 minutes turning half way through. Remove from pot and rest for 5 minutes. Then open bag, cut into pieces and serve.
Oven: Leave chicken in vacuum sealed bag. Preheat oven to 110*C. Place bag on tray and put in oven . Heat for 45 minutes, then open bag, cut into pieces and serve
For crispy skin remove from the vacuum bag & heat at 180*C for 15-20 minutes.
Ingredients
Free Range Chicken, Oil, Flossy Salt, Lime Juice, Brown Sugar, Garlic Powder, Onion Powder, Tomato Powder, Dried Chilli Powder, Kaffir Leaf, Smoked Paprika, Dried Herbs, Citric Acid, Celery Seed
10hr SMOKED BEEF SHORT RIB
Oven: Leave the ribs in vacuum sealed bag. Preheat oven to 110*C. Place them bine side down in a tray. Heat for 40 minutes with a pan of water at the bottom of the oven. Remove and rest for 10 minutes.
Open the bag and serve, cutting meat in line with the bone.
Ingredients
Grass Fed Beef Short Rib, Flossy Salt, Cracked Black Pepper
8hr SMOKED PORK ‘Baby Back’ RIBS
Stove: Leave ribs in vacuum sealed bag. Submerge in a large pot of simmering water. Heat for 20 minutes turning half way through. Remove from pot and rest for 5 minutes. Then open bag, cut into pieces and serve.
Oven: Leave ribs in vacuum sealed bag. Preheat oven to 110*C. Place bag on tray and put in oven . Heat for 45 minutes, then open bag, cut into pieces and serve
Additional possible step: after following the above steps, remove from bag, place on oven paper and roast at 180*c for 10 minutes.
Ingredients
Western Plains Pork Ribs, Oil, Flossy Salt, Lime Juice, Brown Sugar, Garlic Powder, Onion Powder, Tomato Powder, Dried Chilli Powder, Kaffir Leaf, Smoked Paprika, Dried Herbs, Citric Acid, Celery Seed, Chipotle Peppers(Tomato Paste, Onion, Sugar, Food Acid 260), Brown Sugar, Salt, Apple Cider Vinegar(preservative : sodium bisulfite), Honey(natural Australian Honey), Organic Blackstrap Molasses(cane sugar)
CHIPOTLE GLAZED CHICKEN WINGS
Stove: Leave Chicken wings in vacuum sealed bag. Submerge in a large pot of simmering water. Heat for 15 minutes turning half way through. Remove from pot and rest for 5 minutes. Then open bag and serve.
Oven: Leave chicken wings in vacuum sealed bag. Preheat oven to 110*C. Place bag on tray and put in oven . Heat for 25 minutes
Additional possible step: after following the above steps, remove from bag, place on oven paper and roast at 180*c for 10 minutes.
Ingredients
Chicken Wings, Paprika, Flossy Salt, Dried Herbs, Chipotle Peppers(Tomato Paste, Onion, Sugar, Food Acid 260), Brown Sugar, Salt, Apple Cider Vinegar(preservative : sodium bisulfite), Honey(natural Australian Honey), Organic Blackstrap Molasses(cane sugar),
CAULIFLOWER
Leave the cauliflower steaks in the vacuum sealed bags. In a 110*C oven place a pan of water at the bottom and place your cauliflower. Leave in the oven for 30 minutes. Remove from the bag being careful of the steam. Place on plate cover with almond cream then top with salad and toasted almonds.
Or: Remove from bag and heat at 180*C for 10 minutes.
Ingredients
Smoked Cauliflower, Almond, Garlic, Olive Oil, Salt, Pepper, Lemon, Red Wine Vinegar, preservative : sodium bisulfite Golden Syrup (cane sugar), Fresh Herbs
COLESLAW
Before serving remove the slaw from the bag, dress and toss. Let stand for 4 minutes. Toss again then top with garnishes.
Ingredients
Cabbage, Carrot, Herbs, Pepita, Carraway, Currents, Mayonnaise ((Canola Oil, Pasteurised Free Range Egg Yolk, Water, Vinegar, Sugar, Salt, Lemon Juice Concentrate, Natural Mustard Flavour, Antioxidant 385) Contains Naturally Occurring Glutamates)Pickle Juice (Cucumbers, Cane Sugar, Distilled White Vinegar, Apple Cider Vinegar, Salt, Sweet Onions, Dill, Hot Peppers, Garlic) Frenchs Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavours and Garlic Powder).
MAC N 4 CHEESE
Pre heat the oven to 110*C Remove the tray lid and place in the oven for 45 minutes. Then Serve.
For extra crunch and those good burnt bits, turn oven to 180*C for the last 10 minutes.
Ingredients
Macaroni (Drum Wheat Semolina, traces of soy and egg) Butter, milk , Cheddar,(Milk, Salt, Starter Culture, Enzyme (Non-Animal Rennet). 35% Milk Fat) Flour, Cream Cheese, (Milk, Cream (from Milk), Milk Solids, Salt, Vegetable Gum (410), Starter Culture.Contains Milk Solids 40%.) parmesan,(Milk, Salt, Cultures, Enzymes), Anticaking Agent (460), Mozzarella ((Milk, Salt, Cultures, Enzyme), Anticaking Agent (460), Preservative (200). Panko Bread Crumb(Wheat Flour, Palm Oil, salt Yeast, Soy Flour) Shredded Tasty Cheese, Butter, Dried Herbs
MASH N BRISKET GRAVY
Leave the Mash in the bag and place in simmering water and leave to warm through for 15 minutes. Cut the corner of the mash bag and holding it with a tea towel pipe into a bowl. Pop the lid on the Gravy and microwave in 20sec bursts until warm. Using a spoon make a well in the middle and pour in the Brisket gravy.
Ingredients
Sebago Potatoes, Unsalted Butter, Sea Salt, Brisket, Cracked Black Pepper, Red Wine, (egg, milk, sulphates ), Onion, Thyme, Garlic, Chicken Stock, Gluten Free Corn Flour, Wate
APPLE PIE
Place apple pie in oven at 170º heat for 10 minutes, Serve with whipped cream or your favourite ice-cream.
Ingredients:
Apple, Antioxidant (300), Firming Agent (509), Flour (wheat), butter (cream(milk)), Sour Cream (20%), Cream, Milk Solids, water, salt, sugar, cinamon, pepper berry, egg
Chimichurri
Keep refrigerated, use with in 3 days.
Ingredients:
Parsley, Coriander, Confit Garlic, Green Jalapeno, Green Peppercorn, lime Juice, Aleppo Pepper, Cardamon, Cumin, Extra Virgin Olive Oil
Blue Cheese Sauce
Keep refrigerated, use with in 3 days.
Ingredients:
Blue Cheese, Cream Cheese, Mayonnaise ((Canola Oil, Pasteurised Free Range Egg Yolk, Water, Vinegar, Sugar, Salt, Lemon Juice Concentrate, Natural Mustard Flavour, Antioxidant 385) Contains Naturally Occurring Glutamates), Water.
Brisket Gravy
Leave bag closed and heat is simmering water for 15mins
Ingredients
Brisket, Cracked Black Pepper, Red Wine, (egg, milk, sulphates ), Onion, Thyme, Garlic, Chicken Stock, Gluten Free Corn Flour, Water, salt
TACO PACK
* Reheat your meat according to their instructions
* Heat the corn in the oven at 180ºC until warm
* Heat your refried beans according to their packet instructions
* Heat your Tortillas according to their packet instructions (Wrap these in a tea towel to keep warm while you are eating)
* Heat your hard shell tacos. To do this place the shells in a 180ºC oven for 3-4 minutes
* Mix your pulled pork
* Slice your brisket thinly, pour back over the escaping juices
(we recommend the simmering water method)* Place all of your condiments in bowls and spread out on the table
* Crack a beer and don’t forget the family or the footy
* Try different combinations with your smoked pork and your smoked brisket
* Try the corn and slaw in your tacos or on the side
Our suggestions,
Hard shell taco
Smoked pork
Refried beans
Pickled Pineapple and
Slaw
Soft Tortilla
Sliced Smoked Brisket
Tomatillo Salsa
Pickled Jalapeno’s and
Corn with sour cream
Enjoy, BCS