Surf & Turf Grilling SamplerItem #: STG44
Tuna Filet: Remove from packaging and thaw under refrigeration before serving.
Cook thoroughly before consumption.
Cedar Plank Salmon: Please keep frozen until ready to use, thaw under refrigeration for 24 hours before cooking (product is uncooked). Alternative defrosting method: do not open the vacuum pack, submerge the entire vacuum package in cold water until thawed (approximately 40 minutes or until the product is completely defrosted). Cook within 1 day after thawing. Remove from the packaging by cutting with scissors around the plastic wrap.
BARBEQUE (preferred method): Preheat BBQ to med-high heat (approximately 375F). Place the salmon and plank directly over the BBQ grill and close cover for approximately 10-12 minutes or until internal temperature reaches 145°F. When cooking on the BBQ have a spray bottle in hand in case of flare-ups. Remove immediately. The product will continue to cook after you remove it from the grill. Salmon will easily come off the plank when serving. Do not reuse plank.
CONVENTIONAL OVEN: Preheat oven to 375°F. Place the salmon and plank directly on the middle racks. Bake for 10-13 minutes or until the core temperature reaches 145°F. Remove immediately. Salmon will easily come off the plank when serving. Do not reuse plank.
*Ovens & grills vary; cooking times may need to be adjusted. Do not overcook. Salmon is cooked when it becomes opaque and flakes apart easily. Salmon is perfectly cooked when it is still slightly pink in the center of the fillet.
Dry-Aged Burgers: Thaw desired number of burger patties and season as desired. We recommend adding salt, pepper, and mayonnaise to the outside of the raw patty.
GRILL: 2-4 minutes per side on high heat or until the desired doneness.
PAN FRY: 3-4 minutes per side on high heat or until the desired doneness.
Medium: Cook to 145°F.
Well Done: Cook to 160°F
Italian Grilling Sausage: Defrost sausage fully in the refrigerator. Remove from packaging and pat dry for all cooking methods below.
ON THE GRILL: Preheat the grill to medium heat. Cook for approximately 15 minutes on each side or until an internal temperature of 145°F has been reached as measured on a meat thermometer.
IN THE OVEN: Preheat the oven to 400°F. Place the sausage ring on a baking sheet in the center of the oven for 15 minutes. Turn the heat down to 300°F and cook for an additional 20 minutes or until an internal temperature of 145°F has been reached as measured on a meat thermometer.
IN THE FRYING PAN: Add a teaspoon of olive oil to a hot pan. Place ring in the frying pan and cover for 6-8 minutes. Turn over the sausage ring and cook for an additional 6-8 minutes, or until an internal temperature of 145°F has been reached as measured on a meat thermometer.
Contains: Fish (Yellowtail Tuna). Although great care has been taken to remove all bones, some may remain.
Cedar Plank Salmon: Atlantic Salmon (color enhanced), Brown Sugar, Spices (including black pepper), Dehydrated Garlic, Salt, Expeller Pressed Canola Oil (as a processing aid), not more than 2% of: Silicone Dioxide (added to prevent caking).
Contains: Fish (Salmon)
Dry Aged Burgers: 100% Black Angus Beef
Italian Grilling Sausage: Fresh Pork Shoulder Butts Freshly Ground, Cheese Blend (Romano, Parmesan, Provolone, Fontina, Asiago, Mozzarella, Tuscan Blend, Caciocavallo, Montasio, White American), Sheep Casings, Salt, Pepper, Fresh Italian Parsley.