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Gourmet Grilling Sampler

Item #: GGS44
$129.95

Get ready for grilling season with this crowd-pleasing sampler. Ideal for game days, backyard barbecues, and family gatherings, this collection includes four kinds of restaurant-quality meat.

Includes:

4 - Beef Dry-aged Burgers (6 oz.): dry-aged for at least two weeks

1 - Original 10-cheese Sausage (2 lb.): a ready-to-grill package of hand-made pork sausage, loaded up with ten cheeses and finished with garlic, olive oil, and parsley

2 - Wet-aged New-york Strips (10 oz.): highest-quality cuts, from the center of the loin

2 - Wet-aged Filet Mignons (5 oz.): highest-quality cuts, from the center of the loin

Gourmet Grilling Sampler

$129.95

Dry-Aged Burgers: Thaw desired number of burger patties and season as desired. We recommend adding salt, pepper, and mayonnaise to the outside of the raw patty.
GRILL: 2-4 minutes per side on high heat or until the desired doneness.

PAN FRY: 3-4 minutes per side on high heat or until the desired doneness.

Medium: Cook to 145°F.
Well Done: Cook to 160°F

Italian Grilling Sausage: Defrost sausage fully in the refrigerator. Remove from packaging and pat dry for all cooking methods below.
THE GRILL: Preheat the grill to medium heat. Cook for approximately 15 minutes on each side or until an internal temperature of 145°F has been reached as measured on a meat thermometer.

IN THE OVEN: Preheat the oven to 400°F. Place the sausage ring on a baking sheet in the center of the oven for 15 minutes. Turn the heat down to 300°F and cook for an additional 20 minutes or until an internal temperature of 145°F has been reached as measured on a meat thermometer.

IN THE FRYING PAN: Add a teaspoon of olive oil to a hot pan. Place ring in the frying pan and cover for 6-8 minutes. Turn over the sausage ring and cook for an additional 6-8 minutes, or until an internal temperature of 145°F has been reached as measured on a meat thermometer.

Strip Steak: Best cooked from thawed. Please thaw under refrigeration.
STOVE TOP: In a skillet, add a little olive oil over medium heat. Pat strips dry and season with a little salt and pepper. Cook for 4 minutes per side for rare, 6 minutes per side for medium, and 8 minutes per side for well-done.

GRILL: Pat strips dry and season with salt and pepper. Place on hot oiled grill and grill about 4 minutes on each side for medium-rare.

Filet Mignon: Best cooked from thawed. Please thaw under refrigeration.
STOVE TOP: In a skillet, add a little olive oil over medium heat. Pat Filet Mignon dry and season with a little salt and pepper. Cook for 4 minutes per side for rare, 6 minutes per side for medium, and 8 minutes per side for well-done.

GRILL: Pat Filet Mignon dry and season with salt and pepper. Place on hot oiled grill and grill about 4 minutes on each side for medium-rare.

Dry-Aged Burgers: 100% Black Angus Beef

Italian Grilling Sausage: Fresh Pork Shoulder Butts Freshly Ground, Cheese Blend (Romano, Parmesan, Provolone, Fontina, Asiago, Mozzarella, Tuscan Blend, Caciocavallo, Montasio, White American), Sheep Casings, Salt, Pepper, Fresh Italian Parsley.
Contains: Milk.

Strip Steaks: beef

Filet Mignon: beef

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