Steak, Chicken, Seafood, & Pork
Cooking Tips

Grilling Steak
Prpeare grill with 2/3 of the coals on one side of pit, 1/3 on other. This will allow you to sear steaks to lock in juices on the higher heat and then cook on the lower heat.
Baste steaks with oil several times throughout the cooking process. Salt steaks after cooking (salt in marinade is O.K.) Seasoning steaks before cooking tends to dry out the meat while cooking. Use tongs or spatula rather then a grilling fork to turn steaks. Serve immediately. Steaks are juciest and most tender right off the grill.

   Charcoal Grill / Pre Heat Broiler at 375
          MEDIUM RARE  4-5 minutes per side
          MEDIUM               5-6 minutes per side
          WELL DONE         7 + minutes per side
   Steaks from the Big & Thick Pack will take
   approximately 2-3 minutes longer to cook.

Cook thoroughly but be careful not to overcook because pork and chicken dries out and becomes tough if overcooked.Salt meat after cooking. Like beef, seasoning with salt before cooking will dry out pork and chicken(salt in marinades is O.K)  
All pork products should be cooked thoroughly!

Boneless Chicken Breast - Bake at 375 for 20 minutes
Chicken Tenders - Bake at 425 for 16-20 minutes
Cordon Bleu - Bake at 375 for 25 minutes

Boil crabs and lobsters: from frozen for 5-7 minutes.
Season water with Zataran's crab boil.
Scallops: Bake 2-3 minutes, basting occasionally, Turn over and cook an additional 2-3 minutes until done.
Shrimp: Thread shrimp on skewers alternating with vegetables. Cook 3 minutes, basting with oil occasionally. Turn over and cook an additional 3 minutes. Season and serve.
Fish: Bake in a preheated oven at 450F. Cook for 10 minutes per inch of thickness.

Shirmp - Cook until firm & opaque or fry until golden brown.
Lobster & Crab - Boil approximately 5-7 minutes.
Haddock, Tilapia & Catfish - Fry until golden brown.

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Sunland Foods provides a great selection of Steak, Chicken, Seafood, & Pork direct to the public at wholesale prices.