INSTRUCTIONS | DIRTY-SIXTH

Let’s Pig Out. Thick, meaty, full of marbled fat, and covered in our Pork Rub, these are without a doubt the best Baby Backs you’ll ever have. Slather them in our Cue Sauce to take things to the next level!

How To:

Pre-heat oven to 180°C
Remove from packaging
Place the ribs on a tray and cook for 10 minutes
Brush both sides of the ribs with cue sauce & cook for a further 5 minutes
Check the temperature, make sure the thickest part of the meat exceeds 75°C
Slice between the bones, eat them straight up, or tear the meat off. Just try not to get sauce on your shirt

Our award-winning Short Ribs are something special. Seasoned with little more than salt and pepper (that’s all they need!), they’re bursting with fat and flavour. It’s all the right kinds of filth.

How To:

Pre-heat oven to 180°C
Remove from packaging
Place rib bone side down on a tray and cook for 15 minutes
Give the rib a good lick of cue sauce and cook for a further 15 minutes (note: do not actually lick the rib. Or do. You’re the master of your own kitchen.)
Check the temperature exceeds 75°C
Serve it up on the bone and pretend you’re in The Flintstones.

6oz patties, 80/20 blend of brisket, chuck, short rib and fat. Quite frankly, the best around. You’ve gotta see for yourself.

How To:

Remove from packaging
Slice the buns and get all the items in front of you ready to go
Get a pan on a medium-high heat for 3-4 minutes
Season both sides of the patties with salt (Maldon preferably, but you do you)
Chuck the patties in the pan (carefully), if the pan is hot enough those bad boys will start sizzling straight away
Cook the patties on either side for 2-3 minutes, add the bacon to the pan to heat through, then slap the cheese on patties and turn the heat off to let the cheese melt
Toast your buns, get them sauced up, add the pickles and if you feel like being WILD you can add onion, lettuce and tomato (not supplied, soz)
Stack it all up and get stuck in

Proper pulled pork, free-range pork shoulders covered in our house rub and smoked for 14 hours. Endlessly versatile, always delicious.

How to cook in the oven:

Pre-heat oven to 180°C
Remove pork from packaging and slightly pull the meat apart with a fork (or your fingers, you animal)
Place on a tray and cook for 10 minutes
Drizzle some cue sauce and mix it together, then cook for a further 5 minutes
Ensure the temperature exceeds 75°C
Enjoy!

How to cook in water:

Get a big pan of water boiling
Reduce to a simmer and add the bag of pork
Simmer for 12-15 minutes
Ensure the temperature exceeds 75°C
Add to a bowl and mix with a splash of cue sauce (you could eat it straight out the bowl at this point, like a meat salad)
Enjoy!

An O.G. recipe of ours that’s never changed. Smoked wings in our blinding (not literally) buffalo hot sauce. It’s spicy, sweet, smokey, everything you want from your wings.

How To:

Pre-heat oven to 180°C
Remove wings from packaging
Place wings on a tray and cook for 10 minutes
Shake the tray, flip the wings over, do a little dance and cook for a further 5 minutes
Melt a knob of butter (in a pan, in the microwave, using a magnifying glass and the power of the sun) and add into a large bowl with the hot sauce, mix to combine
Add the wings to the bowl and toss to coat in the sauce
Serve with blue cheese mayo and pickles. Wicked.

Congratulations you have just advanced to level 2 of taking the stress out of Christmas day dinner!

In this pack you have got;

1 x Smoked Turkey Breast

Cooking instructions:

This turkey breast has already been smoked to near perfection so if you want to skip Christmas lunch and pass-go directly to boxing day and cold leftover and mayonnaise sandwiches, then crack on, we’re not here to judge.

If not, then reheating is easy and I’ll give you our favourite method but ultimately there really is no right or wrong way. You can pop it in the oven, the air fryer, the microwave or the dishwasher. It all depends on your kitchen, equipment and ultimately, patience.

Just make sure it's all piping hot before serving and life will be good.

This is a big girl turkey breast so reheating as gently as possible is key to keeping your bird super juicy.

Our go-to method is the following.

Pre-heat your oven to 160oc about an hour before you’re due to eat.

Keeping the turkey sealed in its vacuum pouch, place it onto a baking tray and into the oven for approximately 40 minutes.

After 40 minutes very carefully remove the turkey from the oven and cut away the vacuum pouch.

Put the turkey back onto the baking tray, crank the oven temperature up to 200oc and cook in the oven for another 15 minutes

to crisp up the skin a little.

At the end of the 15 minutes it's time to check the temperature.

If you’ve got a meat thermometer [respect] then stick it into the thickest part of the meat and ensure that the temperature exceeds 80oc. If you don't have a thermometer then poke it with a skewer, a knife, a finger etc… and check that it feels really hot to the touch in the thickest part. If it's not hot to your liking, return to the oven and heat till you’re happy.

Once you’re happy with the turkey temperature, voila, you’ve got a Dirty Sixth barbecue centrepiece to your lunch/ dinner/ midnight feast.

Hopefully it was as stress-free and delicious as we intended it to be.

Allergens - Turkey Contains: no allergens

B.O.T.M: THE GRAND SLAMMER

What’s in the pack?

Heating Instructions

KEEP YOUR SIXTH EYE OPEN...

CONTACT:
whitehart@drty6.com
01428 683695