*Avoid direct heat on a grill or pan. Indirect Heat is optimal.

Oven or Smoker: Preheat the oven or smoker to 300°F. Cook until internal temperature reaches desired doneness*, about 1 hour.

Following cooking, rest for 10-20 mins before slicing.

Compact Air Fryer: 300 F for about 45-60 mins (depending on size)

Beef Temperatures*
Med-Rare: 125°-130°F
Medium: 135°F
Med-Well: 140°F
Well Done: 145°F

Place sausage links in a large saucepan. Cover with cold water. Place on stove top over medium heat, until water reaches a gentle simmer, about 6-8 mins. Remove from the water and set aside.

Meanwhile, prepare a heavy-bottomed pan such as a cast iron over medium heat. Add a small bit of oil or fat. Add sausages to the hot pan, and cook until brown on all sides, flipping and rolling accordingly, about 5 mins.

Preheat a grill or cast iron skillet or over high heat.

If using a skillet, add a small amount of oil to the pan.

Cook over high heat until steak bites are browned. Be careful not to overcook.

*Please note: Cooking with salted butter or adding more salt will result in overly salty Steak Bites

Pat dry with a paper towel. Season with salt and pepper or with your favorite seasoning. Season up to 1 hour before cooking.

Before cooking, pat dry with a towel once again.

Cook on a grill or a cast iron pan over high heat. After browning one side, flip to cook the other side. Remove from the grill as desired internal temperature is measured by a thermometer.

Rare: 120°F
Med-Rare: 125°-130°F
Medium: 135°F
Med-Well: 140°F
Well Done: 145°F

Prepare a hot grill and cook over high heat, flipping every 2-3 mins, until both sides are brown and slightly blackened.

Serve with pickled vegetables, rice, or a salad.

Preheat oven to 300F. Cook for about an hour until internal temperature reached 130-135F.

Preheat oven to 450 degrees. (For convection ovens: 400F) While the oven is preheating, remove the lamb from the refrigerator and allow it to sit at room temperature on the countertop. Position the lamb rack on a sheet pan, with the bones on top, fat side up. Roast in the oven for about 35 mins, until the internal temperature reaches 125-130F.

*Be sure to insert the thermometer at the center of the rack, in the middle of the meatiest part of the loin.

Note: For improved presentation, you may individually wrap each end of the rib bones with foil to avoid blackening.

Whole Prime Rib (approx 16-20lbs)

Remove Prime Rib Roast from the refrigerator, allow to sit at room temperature for 2-3 hr before cooking. Total cook time will be between 3-6 hours depending on your oven and desired doneness. 

Begin measuring internal temperature after 2 hrs, every 15-20 mins. Depending on desired doneness, remove from the oven when temperature reaches 125 degrees (medium rare), 130-135 (medium), 140-145 (medium-well), 145+ (well done). 

Once you’ve reached your desired temperature, place under broiler and roast 3-5 mins until fat turns golden brown & crispy. If no broiler is available, increase oven temperature to 475 degrees and continue to roast for 5-10 mins until fat turns golden brown. 

Let rest for at least 30 mins. Slice and serve.

Half Prime Rib (approx 8-10lbs)

While the oven is preheating, remove Prime Rib Roast from the refrigerator, temper for at least 1 hr. Total cook time will be between 2-4 hours depending on your oven and desired doneness. 

Begin measuring internal temperature after 1 hr, every 15 mins. Depending on desired doneness, remove from the oven when the internal temperature reaches 125 degrees (medium rare), 130-135 (medium), 140-145 (medium-well), 145+ (well done). 

If a broiler is available, place under broiler and roast 3-5 mins until fat turns golden brown & crispy. If no broiler is available, increase oven temperature to 475 degrees and continue to roast for 5-10 mins until fat turns golden brown. Let rest for at least 30 mins. Slice and serve.

Remove Turkey from the cooler. Preheat oven to 350F. Place the turkey breast-side up in a large roasting pan. Cook for 2 ½ - 4 hrs, basting with juice every 45 minutes.

*If skin browns too quickly, cover loosely with foil.

After 2 hours, measure temperature in the middle of the breast. Turkey is done when temp is 150F.

Dutch Oven: Preheat oven 350F. In a heavy bottomed pot or Dutch oven, add corned beef and entire contents of the bag, including spices. Cover with water. (Optional: add potatoes, carrots, onions). Bring to a boil over high heat on a stovetop. As soon as it reaches a boil, cover and place in the oven. Braise for 3-4 hours, until internal temperature of the meat reaches 190F. Hold warm until ready to serve.

Pressure cooker or Instapot: Add corned beef and entire contents of the bag including spices. Cover with water. Cook on normal pressure for 75 minutes, then allow natural pressure release for an additional 15 minutes. Hold warm until ready to serve.

Slow Cooker or Crockpot: Add corned beef and entire contents of the bag including spices. Cover with water. Cook on high for 3-5 hours, (Optional: After 2 hrs of cooking, add potatoes, carrots, onions), cook until internal temperature of the meat reaches 190F.

Corned Beef Jus

After the corned beef is finished cooking, Strain 2 cups of the corned beef braising liquid in a medium saucepan over medium heat. Add 3 Tbsp butter, and continue to cook. Taste for salt. If too salty add a little water and another pat of butter. Spoon over sliced corned beef and vegetables.