Reheating Instructions


Ribs

Dreamland11 USDA inspected ribs will arrive at your door fully cooked. Ribs only need to be thawed and re-heated (not cooked) to an internal temperature of 165°F. Always remove ribs from plastic wrap before cutting the slab or cooking.

CONVENTIONAL OVEN
1. Preheat oven to 350°F. Place ribs on a foil-lined baking pan, meat side up. Brush with baste below, if desired. Place pan on middle rack of oven for 15 to 20 minutes or until heated to an internal temperature of 165°F. Depending on your oven, you may achieve this temperature within 10 to 15 minutes. Use a thermometer to check the internal temp. 

2. Preheat the oven to 100°F. Wrap the ribs loosely in foil and place on a baking sheet. If desired, baste the ribs with recipe below before wrapping the ribs. Place in middle rack of the oven for 45 minutes and then baste again. Wrap ribs back up and cook for 15 minutes more or until ribs reach an internal temperature of 165°F.

OUTDOOR GRILL GAS
Preheat grill to medium heat (350°F to 400°F). Place ribs on grill meat side down. Close top of gas grill. After approximately 2 minutes, open grill and flip slab. Close top of gas grill. Every two minutes, flip slab and baste, if desired. Depending on your grill, it will take 8 to 12 minutes to heat up ribs.

OUTDOOR GRILL CHARCOAL
Same as gas grill only DO NOT COVER GRILL.

DREAMLAND BASTE RECIPE
Make an 80/20 mixture, with baste being 80% Dreamland Bar-B-Que Sauce and 20% white distilled vinegar.

RIB COOKING TIPS
• Use tongs to turn ribs instead of a fork. A fork may pierce the ribs, causing loss of juices and flavor. 

• Never leave a grill unattended. 

• Gas grill must be closed in order to reach appropriate reheating temperature. Do not reheat slabs on gas grill with top open. The grill will lose the required 350°F to 400°F to reheat slabs. (Weber Genesis - Medium/high setting, usually takes 7-10 minutes to reheat slabs. Recommend basting) 

• Charcoal Grill - will take 5-10 minutes to reheat slabs, flip often, base if desired, and keep a close eye on the grill. 

• Ribs may be cut apart before cooking.


Pulled Pork

Dreamland USDA inspected pulled pork will arrive at your door fully cooked. Pulled pork only needs to be thawed and re-heated (not cooked) to an internal temperature of 165°F. Always remove the pork from the plastic before cooking.

CONVENTIONAL OVEN
1. Preheat oven to 350°F. Loosen meat with a fork and then place on a cookie sheet. Place cookie sheet on the middle rack. Heat pulled pork for approximately 30 minutes or until it reaches 165°F. Overheating will dry and toughen the meat, so check the pulled pork regularly. 

2. Preheat oven to 350°F. Loosen meat with a fork and place in a basting pan or any other small aluminum pan with depth. Coat the meat with the baste mixture above. Cover the pan and place it on the middle rack. Heat approximately 30 minutes or until it reaches 165°F. Overheating will dry and toughen the meat, so check the pulled pork regularly. **Remember, the ribs arrive at your door fully cooked. Ribs only need to be re-heated to an internal temperature of 165°F.


Hickory Smoked Sausage

Dreamland USDA inspected smoked sausage will arrive at your door fully cooked. Sausage only needs to be thawed and re-heated until heated to taste throughout. Always remove sausage from the plastic before cooking.

CONVENTIONAL OVEN
Preheat oven to 350°F. Split thawed sausage in half lengthwise. Place in a pan and put it on the middle rack of the oven. Cook for 5 minutes, then turn the sausage over and cook for 5 minutes more.

GAS OR CHARCOAL GRILL
Remove thawed sausage from the package and leave whole. Cook for 15 to 20 minutes, turning often.

MICROWAVE
Place thawed sausage in a microwave safe dish. Cook on high for 4 minutes, turning over midway in the cooking. Please note that time is approximate, as microwave performance varies.


Chopped Chicken

Dreamland USDA inspected chopped chicken will arrive at your door fully cooked. It only needs to be thawed and re-heated (not cooked) to an internal temperature of 165F. Always remove the chicken from the plastic before cooking.

CONVENTIONAL OVEN
1. Preheat oven to 350°F. Loosen meat with a fork and then place on a cookie sheet. Place cookie sheet on the middle rack. Heat chicken for approximately 30 minutes or until it reaches 165°F. Overheating will dry and toughen the meat, so check the chicken regularly. 
2. Preheat oven to 350°F. Loosen meat with a fork and place in a basting pan or any other small aluminum pan with depth. Coat the meat with the baste mixture above. Cover the pan and place it on the middle rack. Heat approximately 30 minutes or until it reaches 165°F. Overheating will dry and toughen the meat, so check the chicken regularly.


Boston Butt

CONVENTIONAL OVEN
Preheat oven to 325°F. Wrap butt loosely in heavy duty aluminum foil with a cup of water added to allow heat and steam to circulate around the meat. Cook for 2-3 hours until meat reaches 165°F.

GRILL
Wrap butt in heavy duty aluminum foil along and pour 1 cup water on top before sealing. Place on grill and heat between 250°F-300°F until meat reach at least 165°F. Total time can vary, 90 minutes - 2½ hours.

SLOW COOKER METHOD
Trim off some of the excess fat. Add about 2 cups of water to the bottom of the pot and cook on high for 3-4 hours or on low 7-8 hours until meat reaches 165°F. For additional flavor add 1 cup of Dreamland BBQ Sauce on top of Butt while cooking. For an alternative, add 1 12oz beer and/or sliced onions.


Turkey Breast

Your fully cooked turkey may be enjoyed cold or reheated.

CONVENTIONAL OVEN
• Set the oven temperature no lower than 325°F.
• Reheat turkey breast to an internal temperature of 165°F. Use a food thermometer to check the internal temperature.
• To keep the turkey breast moist, add a little broth or water and cover.

MICROWAVE
• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165°F.
• Consult your microwave oven owner's manual for recommended times and power levels.
• It would be helpful to carve your turkey breast before you microwave it and microwave only the carved portions.


Ham

Your fully cooked turkey may be enjoyed cold or reheated.

CONVENTIONAL OVEN
Heat tightly covered with aluminum foil in 325°F oven for 10-12 minutes per pound.

CARVING INSTRUCTIONS:
To serve a whole ham, start cutting slices off the large (butt) end of the ham just as though it were not spiral sliced. After a few slices you’ll run into the first of the spiral cuts. Then make cuts along the natural lines on the ham’s surface and along the bone to remove sections of slices. Cut first along (A) and down each side parallel to the bone as far as desired. The top section of slices may then be removed. Then cut along (B) to remove the lower right section. To remove the final section, cut around the bone along line (C).

HAM Carving Instructions


Pecan Pie

Store your pie frozen. When ready to eat, remove the pie from the foil pan. Slice the frozen pie, wiping the knife after each cut. Place the pie wedges on a plate and refrigerate for about 4 to 5 minutes to thaw before serving.


BARBECUED BAKED BEANS

Our FDA inspected barbecued baked beans come fully cooked and only need to be reheated to your preference. For a more down-home flavor, add sautéd onions.

MICROWAVE
Store your pie frozen. When ready to eat, remove the pie from the foil pan. Slice the frozen pie, wiping the knife after each cut. Place the pie wedges on a plate and refrigerate for about 4 to 5 minutes to thaw before serving.


MARINATED SLAW

Our FDA inspected slaw comes ready to eat. The slaw can be brought to room temperature by having it sit out for thirty minutes before serving.