Cooking Instructions

Cajun Specialty Meats

Marinated or Seasoned Beef

  1. Beef Poppers — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  2. Rib Eye Steaks — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  3. Sirloin Steaks — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  4. T-bone Steaks — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  5. Chuck Roast — bake: place in a baking bag or just a pan with 1/2 cup of liquid, cover and cook  at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  6. Brisket — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done

Marinated or Seasoned Pork

  1. Pork Poppers — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  2. Pork Ribs Brisket Off — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  3. Pork Roast — to bake, place in a baking bag or just a pan with 1/2 cup of liquid, cover and cook at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  4. Porchetta- preheat oven to 500°F,  sear on rack in baking sheet until golden, about 20-30 minutes. Reduce heat to 350°F and continue roasting, rotating the pan and turning the porchetta occasionally, until instant read thermometer inserted into center registers 145°F,  approximately 1.5 – 2 hours. Let rest for 30 minutes, slice with serrated knife.
  5. Country Style Ribs — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  6. Pork Steaks — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  7. Boneless Pork Chops — grill, bake or fry to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  8. Bone In Pork Chops — grill, bake or fry to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  9. Stuffed Pork Chops — grill or bake to an internal temperature of 165
  10. Pork Grillades — sauté in a skillet to brown, then simmer till meat is tender and sauce is thickened; best served over grits

Marinated or Seasoned Chicken

  1. Chicken Poppers — grill or bake to an internal temperature of 165 to 175
  2. Whole Fryer— grill, bake or fry to an internal temperature of 165 to 175
  3. Boneless Stuffed Fryer — grill or bake to an internal temperature of 165 to 175
  4. Boneless Breast — grill, bake or fry to an internal temperature of 165 to 175
  5. Bone In Breast — grill, bake or fry to an internal temperature of 165 to 175
  6. Breast Strips — grill, bake or fry to an internal temperature of 165 to 175
  7. Wings — grill, bake or fry to an internal temperature of 165 to 175
  8. Thighs — grill, bake or fry to an internal temperature of 165 to 175
  9. Drumsticks — grill, bake or fry to an internal temperature of 165 to 175
  10. Drumettes — grill, bake or fry to an internal temperature of 165 to 175

Marinated or Seasoned Turkey

  1. Turkey Thigh — grill or bake at 325°F or fry to an internal temperature of 165 to 175
  2. Turkey Breast — grill or bake at 325°F or fry to an internal temperature of 165 to 175
  3. Whole Turkey — bake at 325°F or fry to an internal temperature of 165 to 175

Turduchen

Preheat oven to 375°F.  Place Turduchen side up in heavy roasting pan along with a small amount of water (approximately 1 cup).  Cover with foil and bake for approximately 3 hours.  (Check periodically to assure there is water in the pan).  A small amount of water can be added as needed at any time during the cooking process.  After 3 hours open foil and bake for an additional 45 minutes. Insert an internal thermometer in the thickest part of the Turduchen to assure an internal temperature of 165°F is reached.

Click here for more Turduchen cooking options.

Beef Patties, Meatballs, Meat Loaf

  1. Beef Patties — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  2. Meatballs — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  3. Meat Loaf — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done

Kabobs

  1. Beef Kabob — grill or bake at 325°F to an internal temperature of 145 for medium rare, 165 for well done
  2. Pork Kabob — grill or bake at 325°F to an internal temperature of 145 for medium rare, 165 for well done
  3. Chicken Kabob — grill or bake at 325°F to an internal temperature of 165
  4. Turkey Kabob — grill or bake at 325°F to an internal temperature of 165
  5. Lamb Kabob — grill or bake at 325°F to an internal temperature of 145 for medium rare, 165 for well done
  6. Fresh Sausage Kabob — grill or bake at 325°F to an internal temperature of 165

Vegetable Stir Fry

  1. Beef — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done
  2. Pork — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done
  3. Chicken — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done
  4. Shrimp — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done