The Gourmet Group Of Companies

Chicken and Ribs


Cajun Spiced Chicken Breast with Red Pepper Mayo

St. Louis Style Pork Ribs


Redskin Potato Salad

Black Bean, Corn and Red Pepper Salad

Fresh Tomato Salad

Dinner Rolls


Apple Crisp

*Serves Four*


Re Heating Instructions for Ribs
  • Pre heat oven to 350F
  • Cut open Cryovac
  • Take out ribs and place on a cookie sheet
  • Place on the middle rack for about 40 minutes or until hot
  • Baste with sauce
  • Turn on you broiler, move baking sheet to the top rack and carefully turn and baste the ribs to ensure they do not burn.
  • Alternatively, you can re-heat and finish your ribs on your outdoor grill, carefully watching for flare ups and constantly basting with sauce.
Grilling Instructions for Cajun Chicken

*Chicken is raw, and requires cooking to an internal temperature of 165F

  • Pre heat grill to high
  • Preheat oven to 350F
  • Spray grill with noncook spray, or rub with vegetable oil
  • Open croyvac bag and place chicken breast onto hot grill
  • After 1 minute, rotate chicken breast 90 degrees to create cross-hatch grill marks
  • Flip chicken over, and repeat grill mark process
  • Chicken should still be internally raw, with outsides seared
  • Place chicken back in foil pan, cover, and roast in oven middle rack until internal temperature of 165F
Baking Instructions for Apple Crisp
  • Preheat oven to 350F
  • Keep covered, and place on middle rack for 15 minutes
  • Remove foil lid, and bake until brown sugar on top is melted and begins to caramelize
  • Rest for 15 minutes prior to eating

Questions: Please Contact Us for any assistance you might need

The Gourmet Group of Companies

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