RATHBUN’S CURBSIDE BBQ REHEAT INSTRUCTIONS

MEATS

BEEF

REHEAT INSTRUCTIONS FOR COULETTE STEAK

IF THE COULETTE STEAK IS IN  A CRYOVAC BAG

  • Remove the Coulotte Steak from the Cryovac Bag before reheating.

IF THE COULETTE STEAK IS IN PEACH BUTCHER PAPER

  • You may keep the Coulotte Steak in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the Coulotte Steak on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the Coulotte Steak on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR SMOKED PRIME RIB

IF THE PRIME RIB IS IN  A CRYOVAC BAG

  • Remove the prime rib from the Cryovac Bag before reheating.

IF THE PRIME RIB IS IN PEACH BUTCHER PAPER

  • You may keep the prime rib in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the prime rib on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the prime rib on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR SMOKED BEEF TENDERLOIN

IF THE TENDERLOIN IS IN  A CRYOVAC BAG

  • Remove the tenderloin from the Cryovac Bag before reheating.

IF THE TENDERLOIN IS IN PEACH BUTCHER PAPER

  • You may keep the tenderloin in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the tenderloin on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the tenderloin on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR PRIME BRISKET

IF THE PRIME BRISKET IS IN  A CRYOVAC BAG

  • Remove the prime brisket from the Cryovac Bag before reheating.

IF THE PRIME BRISKET IS IN PEACH BUTCHER PAPER

  • You may keep the prime brisket in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the prime brisket on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the prime brisket on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR BEEF RIBS

IF THE BEEF RIBS IS IN  A CRYOVAC BAG

  • Remove the beef ribs from the Cryovac Bag before reheating.

IF THE BEEF RIBS IS IN PEACH BUTCHER PAPER

  • You may keep the beef ribs in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the beef ribs on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the beef ribs on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR WOOD GRILLED TOMAHAWK CHOP

IF THE TOMAHAWK CHOP IS IN  A CRYOVAC BAG

  • Remove the Tomahawk Chop from the Cryovac Bag before reheating.

IF THE TOMAHAWK CHOP IS IN PEACH BUTCHER PAPER

  • You may keep the Tomahawk Chop in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the Tomahawk Chop on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the Tomahawk Chop on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR WOOD GRILLED DELMONICO

IF THE DELMONICO STEAK IS IN  A CRYOVAC BAG

  • Remove the Delmonico Steak from the Cryovac Bag before reheating.

IF THE DELMONICO STEAK IS IN PEACH BUTCHER PAPER

  • You may keep the Delmonico Steak in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the Delmonico Steak on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the Delmonico Steak on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR TEXAS WAGYU JALAPENO-CHEDDAR SAUSAGE

IF THE SAUSAGE IS IN  A CRYOVAC BAG

  • Remove the sausage from the Cryovac Bag before reheating.

IF THE SAUSAGE IS IN PEACH BUTCHER PAPER

  • You may keep the sausage in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the sausage on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the sausage on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR BEEF TENDERLOIN FRITO PIE

REHEATING THE CHILI

  • Place the Beef Tenderloin Chili into a pot and heat until it has reached your desired temperature.

PREPARING TO SERVE

  • You can serve the Frito Pie either in the bags or in a bowl.
  • Put the chili in the serving vessel, covered with the Fritos and other garnishes provided.

PORK

REHEAT INSTRUCTIONS FOR SMOKED PORK BELLY BURNT ENDS

IF THE PORK BELLY BURNT ENDS IS IN  A CRYOVAC BAG

  • Remove the pork belly burnt ends from the Cryovac Bag before reheating.

IF THE PORK BELLY BURNT ENDS IS IN PEACH BUTCHER PAPER

  • You may keep the pork belly burnt ends in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the pork belly burnt ends on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the pork belly burnt ends on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED PORK BELLY

IF THE PORK BELLY IS IN  A CRYOVAC BAG

  • Remove the pork belly from the Cryovac Bag before reheating.

IF THE PORK BELLY IS IN PEACH BUTCHER PAPER

  • You may keep the pork belly in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the pork belly on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the pork belly on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED PULLED PORK

IF THE PULLED PORK IS IN  A CRYOVAC BAG

  • Remove the pulled pork from the Cryovac Bag before reheating.

IF THE PULLED PORK IS IN PEACH BUTCHER PAPER

  • You may keep the pulled pork in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the pulled pork on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the pulled pork on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR PORK LOIN CHOP

IF THE PORK LOIN CHOP IS IN  A CRYOVAC BAG

  • Remove the pork loin chop from the Cryovac Bag before reheating.

IF THE PORK LOIN CHOP IS IN PEACH BUTCHER PAPER

  • You may keep the pork loin chop in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the pork loin chop on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the pork loin chop on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR PORK RIBS

IF THE PORK RIBS IS IN  A CRYOVAC BAG

  • Remove the pork ribs from the Cryovac Bag before reheating.

IF THE PORK RIBS IS IN PEACH BUTCHER PAPER

  • You may keep the pork ribs in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the pork ribs on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the pork ribs on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

POULTRY

REHEAT INSTRUCTIONS FOR DUCK

IF THE DUCK IS IN  A CRYOVAC BAG

  • Remove the Duck from the Cryovac Bag before reheating.

IF THE DUCK IS IN PEACH BUTCHER PAPER

  • You may keep the Duck in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the Duck on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the Duck on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

REHEAT INSTRUCTIONS FOR SMOKED TURKEY BREAST

IF THE TURKEY BREAST IS IN  A CRYOVAC BAG

  • Remove the turkey breast from the Cryovac Bag before reheating.

IF THE TURKEY BREAST IS IN PEACH BUTCHER PAPER

  • You may keep the turkey breast in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the turkey breast on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the turkey breast on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED CHICKEN

IF THE SMOKED CHICKEN IS IN  A CRYOVAC BAG

  • Remove the smoked chicken from the Cryovac Bag before reheating.

IF THE SMOKED CHICKEN IS IN PEACH BUTCHER PAPER

  • You may keep the smoked chicken in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the smoked chicken on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the smoked chicken on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

LAMB

REHEAT INSTRUCTIONS FOR GRILLED COLORADO RACK OF LAMB

IF THE RACK OF LAMB IS IN  A CRYOVAC BAG

  • Remove the rack of lamb from the Cryovac Bag before reheating.

IF THE RACK OF LAMB IS IN PEACH BUTCHER PAPER

  • You may keep the rack of lamb in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the rack of lamb on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until the internal temperature is 125 degrees. This will be a really nice medium rare.

REHEATING ON THE OUTSIDE GRILL

  • Place the rack of lamb on low heat on the upper roasting rack and heat until the internal temperature is 125 degrees. Do NOT put the meat over direct flame. This will be a really nice medium rare.

SEAFOOD

REHEAT INSTRUCTIONS FOR GULF SHRIMP

IF THE SHRIMP IS IN  A CRYOVAC BAG

  • Remove the shrimp from the Cryovac Bag before reheating.

IF THE SHRIMP IS IN PEACH BUTCHER PAPER

  • You may keep the shrimp in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the shrimp on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the shrimp on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR TEXAS RED FISH FILETS

IF THE RED FISH FILETS IS IN  A CRYOVAC BAG

  • Remove the Red Fish filets from the Cryovac Bag before reheating.

IF THE RED FISH FILETS IS IN PEACH BUTCHER PAPER

  • You may keep the Red Fish filets in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the Red Fish filets on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the Red Fish filets on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR SMOKED SALMON

  • The smoked salmon can be served cold, at room temperature or at your desired temperature.

IF THE SMOKED SALMON IS IN  A CRYOVAC BAG

  • Remove the smoked salmon from the Cryovac Bag before reheating.

IF THE SMOKED SALMON IS IN PEACH BUTCHER PAPER

  • You may keep the smoked salmon in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the smoked salmon on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the smoked salmon on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEAT INSTRUCTIONS FOR TUNA

IF THE TUNA IS IN  A CRYOVAC BAG

  • Remove the Tuna from the Cryovac Bag before reheating.

IF THE TUNA IS IN PEACH BUTCHER PAPER

  • You may keep the Tuna in the peach butcher paper when reheating in a warming drawer or in an oven as long as it is NOT over direct heat or direct flame.

REHEATING IN THE KITCHEN

  • Place the Tuna on a sheet pan with a roasting rack and transfer into a 200 degree oven or warming drawer and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

REHEATING ON THE OUTSIDE GRILL

  • Place the Tuna on low heat on the upper roasting rack and heat until it has reach your desired internal temperature. Be careful to NOT overcook.

SIDES

REHEAT INSTRUCTIONS FOR SIDES

    • Remove from plastic container and place in an oven safe dish to reheat at 350F until the top is golden brown and bubbly.
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