Please note that all orders will be processed and delivered in 2 business days.
Should you need a different delivery date, please contact us directly through our email or phone. Thanks!

Reheating Instructions Revealed!

One day before you wish to eat your delicious smoked products, place frozen items into the fridge.  Once they are completely chilled the next day, follow the easy reheating instructions below.  

**Sneaky tip:  If you are really in a rush to eat them that night, put the frozen products (still sealed in their vacuum sealed bags) submerged in a container of cold water and it will defrost quite quickly.  Always make sure the products are defrosted before reheating! 

If you still have any questions, please do not hesitate to email us at:  info@crft-pit.com 

We are always here to help !

 

Smoked Beef & Pork Sausage

Set up a pot of simmering water and gently lower in the vacuum pack of sausages. Leave in the water for approx 10-15 minutes. Heat up a pan or grill to high heat and once the sausages are ready, cut open the vacuum bag and drizzle some olive oil on top of them.  Quickly pan fry or grill the sausages to give them some extra color and serve immediately!

 

Smoked Beef Short Rib

Set up a pot of simmering water and gently lower in the vacuum pack of Beef Rib. Steam with a lid on top of the pot for approx 15 minutes.  Cut open the vacuum bag and heat up a pan or your BBQ to high heat. Drizzle some olive oil on the meat and quickly Pan fry/grill rib on each side until meat is searing hot. Once ready place the rib on a cutting board and carefully slice horizontally so the meat comes off the bone in one rectangular chunk.  After, slice the meat into bite size portions and serve back on the bone, ideally with some of our kimchi spring onion topping 

 

Pre-Sliced Smoked Texas Brisket & Montreal Style Pastrami

Heat up a pan on medium heat and drizzle in some olive oil.  Cut open the vacuum pack of meat and quickly pan fry the sliced meat just to heat it up.  Do not overcook!  Serve immediately on some grilled bread with some mustard or sauerkraut 

 

Smoked St Louis Spare Ribs

Pre-heat your oven to convection mode at 180 degrees Celcius.  Cut open the vacuum pack of ribs and place the louis ribs onto a lined tray.  Brush on some BBQ sauce and wrap the rack with some aluminium foil.  Place a small bowl of water at the bottom of the oven.  Reheat for 25 minutes.  Next take out ribs and cut inbetween the bones so you have 10 separate riblets.  Add a little more BBQ sauce on the sides and place back into the oven with no cover at 200 degrees Celcius for another 5 minutes just for a bit of caramelization of the BBQ sauce.  Take care that they do not burn!

If you do not have an oven, set up a pot of simmering water and gently lower in the vacuum pack of louis ribs. Leave in the water for approx 20 minutes.  If the ribs are too long for your pot, don’t worry just do one half at a time.  (After 20 mins flip the ribs and submerge the other side, just keep it in the vacuum bag).  Once ready, open the vacuum bag and heat up a pan or your BBQ to medium heat.  Flip the rack upside down and cut between the bones so you have 10 small riblets.  Lather on some of our BBQ Sauce on each side and pan fry/grill on each side, taking care not to burn the BBQ sauce!

 

Hand Pulled Smoked Pork

Empty contents of vacuum bag into a small pot and heat up the pulled pork on medium heat, stirring constantly so that the BBQ sauce does not burn at the bottom of the pot.  Once hot, serve immediately, ideally in between small brioche buns!

 

Pre-Sliced Cold Smoked Bacon

Heat up a pan on medium heat and drizzle some olive oil. Layer each rasher gently into the pan.  Cook on each side for a few minutes until nice and crispy.  Once ready, take out of the pan and lay flat on some paper towels to soak up any extra oil.  Serve immediately

 

Smoked Lamb Ribs & Brisket

Set up a pot of simmering water and gently lower in the vacuum pack of Lamb Ribs. Steam with a lid on top of the pot for approx 15 minutes.  Cut open the vacuum bag and heat up a pan or your BBQ to medium heat.  Flip the rack upside down and cut between the bones so you have smaller riblets and the brisket separated from the ribs.    Pan fry/grill ribs and brisket on each side until meat is hot and the fatty parts turn a nice golden brown. Once ready place the brisket on a cutting board and carefully slice into strips. Serve immediately with a wedge of lemon

 

Smoked French Spring Chicken

Set up a pot of simmering water and gently lower in the vacuum pack of chicken. Steam with a lid on top of the pot for approx. 15 minutes.  Cut open the vacuum bag and heat up a pan or your BBQ to medium heat. Place the chicken on a cutting board and carefully cut it in half.  Drizzle some olive oil on the skin and spread some of our BBQ sauce on all sides and pan fry/grill chicken halves on each side until meat is hot.  Don’t burn the BBQ sauce!

 

Smoked Peking Duck

Cut open vacuum bag and place the Peking duck onto a cutting board.  Pat down dry and rub some olive oil all over the skin.  Place on a tray and wrap with some aluminum foil.   Preheat your oven to 180 degrees Celsius on fan/convection mode.  Once hot enough, put the duck in the oven and heat for 30 minutes (make sure there is a bowl of water in the oven to keep it moist).  Once the meat is hot enough, remove the foil and increase the temperature to 200 degrees Celsius and turn your oven to grill. You can add a little extra olive oil to the skin if necessary and grill for 5-10 minutes.  Keep a close eye on it so it doesn’t burn!

 

Smoked Whole Turkey

Cut open vacuum bag and place turkey onto a cutting board.  Pat down dry and rub some olive oil all over the skin.  Place on a tray and wrap with some aluminum foil.   Preheat your oven to 180 degrees Celsius on fan/convection mode (make sure there is a bowl of water in the oven to keep the turkey moist). Once hot enough, put the turkey in the oven and heat for 30 minutes.  Once the meat is hot enough, increase the temperature to 200 degrees Celsius and turn your oven to grill. Take off the foil and add a little extra olive oil if necessary to the skin and grill for 5-10 minutes.  Keep a close eye on it so it doesn’t burn!

 

Smoked Turkey Breast

Cut open vacuum bag and slice to your preferred thickness.  Heat up a pan on medium heat and pan fry quickly on each side until the meat is warm.  Serve ideally with some hot gravy!

 

Pre-Sliced Smoked Turkey Breast & Thigh

If you are hoping to make a juicy sandwich, cut open vacuum bag and place turkey in between some soft bread with a dash of grainy mustard and mayonnaise. 

 

Pre-Sliced Cold Smoked Sustainable Salmon

Cut open vacuum bag and serve immediately, ideally with some grilled bread! 

 

Hot Smoked Sustainable Salmon Spread

Serve Immediately on some crusty bread!

 

Sauces (BBQ & Gravy)

Empty contents of sauce into a small saucepan and heat over medium heat.  Do not bring to a full boil as the sauce may burn.  Serve immediately!

 

 

 

Date

August 14, 2016

Published by

Admin

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