CHILL ALL FOOD IMMEDIATELY! KEEP REFRIGERATED UNTIL YOU ARE READY TO HEAT IT UP! VACUUM SEALING DOES NOT PREVENT SPOILAGE!

MICROWAVE METHOD USED FOR RIBS AND CHICKEN: Don't cut open the bag. Put on a microwave safe plate. Microwave for 1 min. Flip the bag over and microwave for another 1 min. Microwave time may vary.  You will see the bag puff up with air, don’t worry this is normal. Cut open the bag and enjoy. Careful it’s hot!

RIBS EXTRA STEP: SAVE THE GLAZE THAT IS IN THE VACUUM BAG AFTER COOKING. CUT UP THE RIBS AND DIP THEM IN THE GLAZE.



POT OF WATER METHOD USED FOR TRI-TIP, PULLED PORK, RIBS AND CHICKEN: Don't cut open the bag. Bring a pot of water up to a boil. Turn the heat to low. Insert bag and set a timer for 12 minutes. Stir occasionally to ensure even heating. Remove from water, cut open bag and enjoy! Careful it’s hot!

RIBS EXTRA STEP: SAVE THE GLAZE THAT IS IN THE VACUUM BAG AFTER COOKING. CUT UP THE RIBS AND DIP THEM IN THE GLAZE.