The Butcher's Market - Cooking Tips

GENERAL COOKING TIMES

BUTCHER'S MARKET SPECIALTIES
Times and temperatures listed are only estimates
(check internal temperatre of meats for correct doneness)

Twice-Bake Potatoes
Potatoes are already fully cooked.
To heat them in oven, bake for approximately 20 - 30 minutes at 375 degrees, or until tops start browning.
To heat in microwave oven, do so for approximately 3 minutes for one or two potatoes, longer for larger quantities.

Oven Ready Meatloaf
Top with tomato soup or ketchup if you like.
Bake for 1 ¼ - 1 ½ hours at 350 degrees, or until internal temperature reaches 170 degrees.
(Ask us for pop-up timers for this)
It is also great topped with brown gravy before serving.

Stuffed Pork Chops
Top with Italian dressing, or cream of mushroom soup, or cream of chicken soup, add a little water. Cover with foil if you don't want the top toasted.
Bake for 45 - 50 minutes at 350 degrees, or until internal temperature of stuffing reaches 165 degrees.
(Ask us for pop-up timers for this)

Stuffed Peppers
Place peppers in baking dish with chicken broth or tomato soup.
Bake for 50 - 60 minutes at 350 degrees, or until internal temperature reaches 170 degrees.
(Ask us for pop-up timers for this)
It is also great topped with brown gravy before serving.

Stuffed Portabella Mushrooms
Grill meat patty, without the mushroom for 7-9 minutes on medium-high heat. Flip patty; place mushroom on top of patty and grill for another 7-9 minutes, or until internal temperature reaches 165 degrees.
(Ask us for cooking probes for this)
Top with a Marinara, or creamy cheese sauce before serving.

Kabobs
Grill for approximately 12 - 20 minutes over medium heat, turning once halfway through. In the oven, bake for approximately 20 - 30 minutes at 350 degrees.

Chicken Cordon Blue/Stuffed Boneless Chicken Breasts
Top with a butter patty, minced garlic if you like, and perhaps some white wine.
Bake for 35 - 45 minutes at 375 degrees, or until internal temperature reaches 170 degrees.

Shepherd's Pie, Lasagna & Enchilada Casserole
Bake for 50 - 60 minutes at 350 degrees, or until internal temperature reaches 165 degrees.

Enchilada Casserole, Tamales
Bake for 30 - 40 minutes at 350 degrees, or until internal temperature reaches 165 degrees.

ASK US FOR A FREE *POP-UP TIMER OR **INTERNAL THERMOMETER WITH YOUR PURCHASE

*POP-UP TIMERS FOR THICKER CUTS, SUCH AS ROASTS
**INTERNAL PROBES FOR THINNER CUTS, SUCH AS STEAKS OR CHOPS

BEEF
Times and temperatures listed are only estimates
(check internal temperature of meats for correct doneness;
meat temps will usually rise a bit more even after removing from heat,
so keep this in mind when aiming for a finished temp)

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

PORK
Pork is best when cooked to medium doneness
(internal temperatre of 160 degrees F. on a meat thermometer)

ROASTING uncovered at 350° F (cover with foil with a little water/liquid half of time)

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)

BROILING 4 inches from heat - or- GRILLING over direct heat

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)

SAUTÉING - with a small amount of oil over medium-high heat in an uncovered pan

cut	approximate weight/thickness	cooking time in minutes
Cutlets	3/4 inch	3-4 per pound
Chops	3/4 inch	7-8 per pound
Tenderloin Medallions	1/4 - 1/2 inch	4-8 per pound
Ground Pork Patties	1/2 inch	8-10 per pound

SMOKED MEATS
oven pre-heated to 325°F.

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
Whole Fully Cooked Ham, bone-in	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
Fully Cooked Ham Half, bone-in	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

CHICKEN
Times and temperatures listed are only estimates
(check internal temperatre of meats for correct doneness ROASTING uncovered at 350° F

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

GRILLING medium heat

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

TURKEY
oven pre-heated to 350°F.

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
Turkey Breast, bone-in	5 lb	2 to 2 1/4 hr	1 Tbsp.	175°F	Turkey