Cooking Directions

Some guidelines for cooking the most popular and traditional cuts of meat and fish.

Beef

Prime Rib Roast

1. Preheat oven to 350°F.
2. Place roast bone-side down in a pan with a rack.
3. Add water to the bottom of the pan; replenish as needed.
4. Roast 15–20 minutes per pound until internal temperature reaches 140–145°F.
5. Tent with foil; let rest 10–15 minutes (final temp 145–150°F for medium-rare).
6. Carve and enjoy. Fight the dogs for the bones.

Beef Filet Roast

1. Preheat oven to 350°F.
2. Place on a rack; roast 15 minutes per pound.
3. Pull at 140–145°F internal for medium-rare; tent and rest 10 minutes.

Pork

Crown Pork Roast

1. Preheat oven to 350°F. Cover bone tips with foil.
2. Place on a rack with water in the bottom of the pan.
3. Bake 15–18 minutes per pound to 150°F internal.
4. Don't overcook — the roast will dry out.

Boneless Pork Loin Roast

1. Preheat to 325°F. Bake 25 minutes per pound to 155°F internal.
2. Tent and rest 10 minutes (final temp ~160°F).

Smoked Hams (already fully cooked)

1. Preheat to 325°F. Place on a rack with water in the pan, sealed with foil.
2. Heat 10–15 minutes per pound. The water + foil keeps the ham moist.

Poultry

Turkey

• Stuffed: 325°F, 15 minutes per pound.
• Unstuffed: 325°F, 12 minutes per pound.
• Pull at 160°F internal in the thickest part of the breast.

Boneless Turkey Breast

1. Bake at 325°F, 30 minutes per pound, on a rack with water in the pan.
2. Pull at 165°F; tent and rest 10 minutes.

Lamb

Roasted Leg of Lamb: 20 minutes per pound to 140°F (medium-rare) or 155°F (medium). Tent and rest 10–15 minutes (final temp climbs 5–10°F).

Seafood

Lobster Tails

1. Thaw the tails. Snip down each side of the soft underside membrane and peel away.
2. Loosen the meat from the shell, tuck back in, dot with butter, and season.
3. Wrap in foil and broil or BBQ:

• 6–8 oz: 4–6 minutes per side
• 10–12 oz: 8–10 minutes per side
• 14–16 oz: 10–12 minutes per side
• 20–24 oz: 12–14 minutes per side

Done when meat is white and opaque.