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Twice-Bake
Potatoes Oven
Ready Meatloaf Stuffed
Pork Chops Stuffed
Peppers Kabobs Chicken
Cordon Blue/Stuffed Boneless Chicken Breasts |
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ASK FOR FREE *POP-UP TIMER OR **INTERNAL PROBE WITH PURCHASE *POP-UP
TIMERS FOR THICKER CUTS, SUCH AS ROASTS |
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| cut | size | method | cooking time | internal temperature |
| Rib Roast | 5 - 10 lbs. | roast on 475° 15-20 min., then lower to 275° | 1 1/2 - 3 hours, 15-18 minutes per lb. | med. rare 140° F |
| Beef Roast | 3 - 6 lbs. | roast 325° | 20 - 25 min. per lb. | med. rare 140° F |
| Tenderloin, Whole | 4 - 6 lbs. | roast 325° | 45 - 60 min. total | med. rare 140° F |
| Steaks | 1" thick | broil/grill | 5 - 6 min. per side | med. rare 140° F |
| Stew Beef | . | simmer in liquid | 3 - 4 hours | . |
| Ground Beef/ MeatLoaf | . | . | . | med. 160° F |
| cut | size | cooking time in minutes |
| Loin Roast | 2-5 pounds | 20 per pound |
| Crown Roast | 6-10 pounds | 20 per pound |
| Leg | 3 1/2 pounds | 20 per pound |
| Shoulder Roast (Butt) | 3-6 pounds | 30 per pound |
| Tenderloin | 1-2 pounds | 25 per pound |
| Spare Ribs | . | 1 1/2 - 2 hours (total time) |
| cut | approximate weight/thickness | cooking time in minutes |
| Chops, Bone-in or Boneless | 3/4 inch | 8-10 per pound |
| Thick Chop | 1 1/2 inches | 12-16 per pound |
| Kabobs | 1-inch cubes | 10-15 per pound |
| Tenderloin | 1 pound | 25 per pound |
| Ground Pork Patties | 1/2 inch | 8-10 per pound |
| Spare Ribs | . | 1 hour low heat (total time) |
| cut | total weight | time | flour | water | meat thermometer temp |
oven bag size |
| Smoked Picnic | 5-8 lb. | 2 1/4 to 3 hr | 1 Tbsp. | 1/4 cup | 170°F | Large |
| Whole Fully Cooked Ham, bone-in | 12-16 lb | 2 1/2 to 3 1/4 hr | 1 Tbsp. | None | 140°F | Turkey |
| 18-22 lb | 3 to 4 hr | 1 Tbsp. | None | 140°F | Turkey | |
| Fully Cooked Ham Half, bone-in | 6-8 lb | 1 1/2 to 2 hr | 1 Tbsp. | None | 140°F | Large |
| 8-10 lb | 2 to 2 1/2 hr | 1 Tbsp. | None | 140°F | Turkey | |
| Fully Cooked Ham Half, boneless | 2-4 lb | 1 to 1 3/4 hr | 1 Tbsp. | 1/2 cup | 140°F | Large |
| 4-6 lb | 1 1/4 to 1 3/4 hr | 1 Tbsp. | 1/2 cup | 140°F | Large | |
| 10-12 lb | 2 1/4 to 2 3/4 hr | 1 Tbsp. | 1/2 cup | 140°F | Turkey |
| cut | Internal Temperature | cooking time |
| Boneless Breasts | 165° F | 1 - 1 1/2 hours |
| Bone-In Breasts | 165° F | 1 hour |
| Boneless Thighs | 165° F | |
| Bone-In Legs | 165° F | 1 - 1 1/2 hours |
| Whole Chicken | 170° F | 1 1/2 - 2 1/2 hours |
| cut | Internal Temperature | cooking time |
| Boneless Breasts | 165° F | 8 - 12 min. per side |
| Bone-In Breasts | 165° F | 10 - 15 min. per side |
| Boneless Thighs | 165° F | |
| Bone-In Legs | 165° F | 25 - 30 min. per side |
| Whole Chicken | 170° F | 1 1/2 - 2 1/2 hours |
| cut | total weight | time | flour | meat thermometer temp |
Reynold's oven bag size |
| Whole Turkey, unstuffed | 8-12 lb | 1 1/2 to 2 hr | 1 Tbsp. | 180°F | Turkey |
| 12-16 lb | 2 to 2 1/2 hr | 1 Tbsp. | 180°F | Turkey | |
| 16-20 lb | 2 1/2 to 3 hr | 1 Tbsp. | 180°F | Turkey | |
| 20-24 lb | 3 to 3 1/2 hr | 1 Tbsp. | 180°F | Turkey | |
| Whole Turkey, stuffed | 8-12 lb | 2 to 2 1/2 hr | 1 Tbsp. | 180°F | Turkey |
| 12-16 lb | 2 1/2 to 3 hr | 1 Tbsp. | 180°F | Turkey | |
| 16-20 lb | 3 to 3 1/2 hr | 1 Tbsp. | 180°F | Turkey | |
| 20-24 lb | 3 1/2 to 4 hr | 1 Tbsp. | 180°F | Turkey | |
| Turkey Breast, bone-in | 4-8 lb | 1 1/4 to 2 hr | 1 Tbsp. | 175°F | Turkey |
| Turkey Breast, bone-in | 2 1/2 - 3 lb | 1 1/4 to 1 3/4 hr | 1 Tbsp. | 175°F | Turkey |
| 5 lb | 2 to 2 1/4 hr | 1 Tbsp. | 175°F | Turkey |
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3619-A Cleveland Hwy. Dalton, GA 30721 (706) 279-9277 Located 1/2 mile north of Big D's Flea Market - 1/2 mile south of GA Hwy. 2 in Varnell, GA Copyright © 2004-2010. The Butchers Market, LLC All rights reserved. Prices subject to change without notice We accept Visa, Mastercard, Discover, Debit & EBT Cards & Cash |