Heating Instructions

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.

Texas Hot Links – Big, Bold, and just a bit punchy.

These bad boys don’t need much. They’re already smoked, juicy, and ready to bite back. All you’re doing here is waking them up.

Oven (The Easy Win)

Take them out of the vacuum bag and lay them on a tray.

Heat at 160°C for around 15 minutes until they’re hot through and the skins are starting to glisten.

If you want extra snap, finish them under the grill for a minute or two until they blister just a touch.

Air Fryer (For the Rebels)

Out of the bag and straight into the air fryer at 180°C for 6–8 minutes.

They’ll come out sizzling, crisp, and begging for a beer.

Boiling Water (If You Can’t Be Bothered)

Drop the sealed bag into simmering water for 10 minutes.

Perfect heat, no fuss, and still juicy enough to need a napkin.

Microwave (If You’re in a Rush)

Take them out of the bag, cover, and hit them for a minute or two.

Flip halfway through and don’t overdo it, unless you enjoy sausage shrapnel.

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

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You’re now the proud owner of a barbecue sharing box, the heavyweight champ of all cook-at-home BBQ packs.

Inside you’ll find:

Beef Rib – the kind of meat that makes grown men emotional
Pork Belly – all the fat, all the flavour
Turkey – smoked low, moist, and way too good for Christmas-only treatment
Baby Back Ribs – smoky and begging for sauce
Texas Hot Links – big, bold, and packing a punch

The Important Bit: It’s Already Cooked

Yep. Every cut’s been smoked and cooked to perfection by us.

You can eat it cold straight from the bag if that’s your thing (we’re not judging).

But if you want that hot, smoky hit, all you’ve got to do is get it warm.

We’ve vacuum-sealed everything in oven-proof bags to keep it juicy, tender, and basically idiot-proof.

You’d have to try really hard to mess this up.

Here’s How We Do It

1. The Pitmaster’s Choice (For the Purists)

If you want to do it the Dirty Six way - smoke, fire, and flair; here’s how:

Light a barbecue.

Now, we could give you step-by-step instructions, but let’s be honest, if you’ve gone to the trouble of actually lighting a fire, there’s a fair chance you either:

Know what you’re doing, in which case you don’t need us telling you what to do, or
You’re a man, which means you don’t read instructions anyway.

So just carry on. You do you. You’re the boss.

Just make sure it’s not black on the outside and cold on the inside, like the last time you bought those supermarket sausages.

If you’d rather not get smoke in your eyes or ash in your pint, read on. There are easier ways to heat your meat.

2. Oven (The Lazy Pitmaster’s Favourite)

Keep everything in their vacuum bags - until it’s time to sauce those bad boys up!

Pop them on a tray and into a preheated oven at 160°C.

Turkey – She’s a delicate bird. Just 10–15 minutes to get her hot and happy.
Beef Rib – Big boy needs time. Give it around 30 minutes, then rest before unwrapping.
Pork Belly – 20–25 minutes gets it sizzling and soft.
Baby Back Ribs – Give them 20 minutes, then unwrap, brush with BBQ sauce, and return to the oven until that glaze gets stickier than your ex’s DMs.
Texas Hot Links – 15 minutes is plenty to get them snapping and juicy again.

Rest for a couple of minutes before tearing it open like an animal.

3. Boiling Water (The Lazy Genius Method)

Bring a pot of water to a gentle simmer (not a raging boil).

Drop the sealed bags in and let them sit for 15–20 minutes - same as above, go a touch longer for the beef rib, a little less for the turkey, and if you can still glaze the baby back ribs, then do. If not - ah, who cares? Maybe just heat the BBQ sauce and slather it all over them instead.

Pull out, snip open, and bask in the steam of success.

4. Microwave (No Shame, Just Speed)

Pierce the bags and place them in microwave-safe dishes.

Heat for 2–3 minutes, stir or flip halfway through, and go again if needed.

(Just… maybe not the beef rib. Have some respect.)

5. Air Fryer (For the Rebels)

Remove from bag, throw it in the air fryer at 180°C.

Give it 6–10 minutes, depending on the cut.

Perfect for the pork belly or sausages - they crisp up like a dream.

6. Dishwasher (Yes, Really)

Leave it sealed.

Run a hot cycle, no detergent.

Tell everyone you sous-vided your meat.

(We’ve actually tried it. It works. Don’t ask.)

The Legal Bit

If you were proper pro, you’d have a meat thermometer - and everything should exceed 80°C for 6 seconds.

If not (*adds to Christmas list*) then it basically needs to be ouch-hot. Stick your finger into it and if you say “f**k, that’s hot,” then you’re good… giggity, giggity.

Serving

Pile it high on a platter, or just go feral with cheap white bread, pickles, and sauce.

Serve it family-style, pub-style, or caveman-style - just get stuck in.

Add your sides, crack a beer, and when someone asks how you cooked it,

just nod and say:

“Low and slow, hot and loud.”

Pork Belly – Fat, Fire, and Flavour

This one’s the show-off.

All fat, all flavour, and absolutely zero shame. We’ve already done the hard bit, slow-smoked it until it’s soft enough to cut with a raised eyebrow, so all you need to do is bring it back to life without turning it into barbecue chewing gum.

Oven (The Classic)

Keep it in the vacuum bag until the last five minutes, that’s the trick.

Pop it in a tray at 160°C for 20–25 minutes until the fat’s shimmering and you’re fighting the urge to eat it straight out of the oven.

If you want to take it next level, whip it out of the bag for the last five minutes and blast it at 220°C.

That’s where the magic happens, the top crisps, the smoke comes back to life, and the smoke alarm reminds you why you don’t cook more often.

Air Fryer (For the Crispy Brigade)

Tear it out of the bag, pat it dry, and give it 8–10 minutes at 180°C.

It’ll come out golden, crackly, and dangerously snackable.

If you eat half of it before serving, that’s between you and your conscience.

Boiling Water (If You’re Playing It Safe)

Bag in for 15 minutes at a gentle simmer.

Hot, soft, buttery fat. It’s not crispy, but it’s still filthy.

Finish with a drizzle of BBQ glaze or a touch of honey and soy if you’re feeling fancy.

Pitmaster’s Upgrade (For the Purists)

The OG Pitmasters' way would be to light a barbecue.

But if you're going to burn through a bag of charcoal just to warm a piece of pork belly, well.... that's between you and your carbon footprint.

Sliced Turkey – Keep It Juicy, Not Jerky

Turkey’s the one you’ve got to treat with respect. It’s lean, tender, and a bit precious, so don’t go blasting it like you’re cremating the Sunday roast.

Oven (The Safe Bet)

Keep it in the vacuum bag, pop it on a tray, and give it 10–15 minutes at 160°C.

That’s enough to get it hot without sucking the life out of it.

If it’s sliced thin, err on the side of less, you can always add heat, but you can’t add moisture once it’s gone.

Boiling Water (The Smart Move)

This is the pro method.

Drop the sealed bag into gently simmering water for 8–10 minutes.

It’ll come out steamy, soft, and still juicy, no dry sadness, no regrets.

Microwave (If You’re Hungry and Impatient)

Open the bag, cover it loosely, and give it a minute or two max.

Check it halfway through. If it’s hot, stop. You’re done. Don’t overthink it.

Pitmaster’s Tip

If you really want to show off, brush it with a bit of butter, gravy, or BBQ glaze before serving.

It keeps the shine, adds flavour, and makes it look like you know exactly what you’re doing, even if you don’t.

B.O.T.M: THE GRAND SLAMMER

What’s in the pack?

Heating Instructions

KEEP YOUR SIXTH EYE OPEN...