WHOLE BRISKET (WHOLE FRESH)
Your cooked brisket will be given to you on a disposable tray, with a tin lid, and wrapped in butcher paper. Place in refrigerator until ready to cook.
When ready to cook, remove tin lid, place the entire tray with brisket wrapped in butcher paper in the oven at 250°F.
Warm at 250°F for 2-2.5hrs or until internal temperature is 165°F.
Remove from the oven and slice. (Best knife is a large serrated bread knife)
Watch our YouTube video for slicing instructions: Fireman Freddie’s BBQ Brisket Slicing
PULLED PORK/ BRISKET/ YARD BIRD/ DINO BONE (VACUUM SEALED)
Your cooked meat will be given to you in a vacuum sealed bag. Place in refrigerator until ready to cook.
If frozen, remove from the freezer the night before and place in refrigerator
Remove the meat from refrigerator when you are ready to reheat it.
Bring a large pot of water to a rolling boil on the stove.
Turn off burner and place meat (in the bag) in the water for 30-45 minutes or until meat reaches an internal temperature of 165°F.
Remove the bag, cut it open and dump meat onto a serving dish.
Add the preferred sauce and enjoy it.
BABY BACK RIBS/ ST. LOUIS RIBS
Remove from packaging and place on a baking sheet
Cook at 250°F for 15-20 mins or internal temperature of 165°F.
Remove from the oven and slice.
MAC N’ CHEESE/ BEANS
Place disposable tray in the oven covered at 400°F for 45-1hr.
CILANTRO LIME SLAW
Combine cabbage mix with (2) liquid cups, (1) mayonnaise cup & (1) spice blend cup. Mix up and let sit for 10 minutes for best results.
ORIGINAL BBQ “OG”
tomato & vinegar with a kick on the back end
ROOT BEER BBQ “RB”
thin & sweet, something different
CAROLINA IN MY MIND “C”
roots from South Carolina with a mustard base
EASTERN CAROLINA “EC”
vinegar base, popular on the Carolina coast
HORSERADISCH BBQ “HR”
spicy horseradish infused into barbecue sauce
DOUBLE KICK IN THE NUTS “DK”
mild buffalo with an abundance of garlic
BEE STING “BS”