Butcher's Own Ready-to-cook Dishes
Simplify your life by choosing from our wide variety of marinated, ready-to-grill meats.
A list of pure ingredients
A list of pure ingredients
The marinades in your Les Prêts-à-cuire du Boucher meat dishes contain:
- No preservatives
- No artificial colours
- No artificial flavours
- No added sulphites
Five tips for becoming a top BBQ chef
- 1Preheat barbecue 10 to 15 minutes before grilling food.
- 2To keep meat juicy inside, don’t salt it a long time before cooking.
- 3Handle meat with tongs or a spatula instead of a carving fork. Piercing the meat allows the juices to run out, drying the meat..
- 4Turn the meat or poultry once only during cooking to ensure it stays tender throughout. Check the degree of doneness by inserting a meat thermometer into the middle of meat or poultry.
- 5Loosely cover cuts of beef, pork, veal, and lamb with aluminum foil and let stand for 5 to 10 minutes before serving so that the meats’ juices disperse, making the meat juicy and flavourful. It’s the ideal way to get perfectly cooked meat on the BBQ!
Perfect for a meal with friends
Perfect for a meal with friends
Spicy Portuguese flattened chicken is perfect cooked on the barbecue. For a bit of crunch, add some slices of serrano ham.
Grilling chart for ready-to-cook dishes
| CHICKEN | ||||||
|---|---|---|---|---|---|---|
| Ready-to-cook varieties | Cook | Heat | BBQ Intensity | Approximate cook time (min/side) | Cooking surface | Internal temperature |
| Brochette | Uncovered | Direct | Medium-high | 8-10 | Oiled grill rack | 77°C (170°F) |
| Souvlaki | Uncovered | Direct | Medium-high | 4-6 | Oiled grill rack | 77°C (170°F) |
| Coq au porc | Uncovered | Direct | Medium-high | 20-25 | Oiled grill rack | 77°C (170°F) |
| Chicken drumstick and thigh | Uncovered | Direct | Medium-high | 12-15 | Oiled grill rack ou Aluminum foil | 77°C (170°F) |
| Marinated chicken breast | Uncovered | Direct | Medium-high | 8-10 | Oiled grill rack | 77°C (170°F) |
| Stuffed chicken breast | Uncovered | Direct | Medium-high | 10-12 | Aluminum foil | 77°C (170°F) |
| Chicken tournedos | Uncovered | Direct | Medium-high | 8-10 | Oiled grill rack | 77°C (170°F) |
| BEEF | ||||||
|---|---|---|---|---|---|---|
| Flank steak (175 g or 6 oz.) | Uncovered | Direct | Medium-high | 5–8 - medium 3–6 - rare | Oiled grill rack | 70°C (160°F) – medium 63°C (145°F) – rare |
| Brochette | Uncovered | Direct | Medium-high | 7–10 | Oiled grill rack | 70°C (160°F) – medium |
| Souvlaki | Uncovered | Direct | Medium-high | 3-5 | Aluminum foil | 70°C (160°F) – medium |
| Stuffed beef rosette | Uncovered | Direct | Medium-high | 5-6 | Aluminum foil | 70°C (160°F) – medium |
| PORK | ||||||
|---|---|---|---|---|---|---|
| Marinated pork tenderloin (450 g or 1 lb.) | Uncovered | Direct | Medium-high | 6-8 | Oiled grill rack | 70°C (160°F) – slightly pink |
| Stuffed pork tenderloin (450 g or 1 lb.) | Uncovered | Direct | Medium-high | 8-10 | Aluminum foil | 70°C (160°F) – slightly pink |
| Pork tenderloin brochette | Uncovered | Direct | Medium-high | 4-5 | Oiled grill rack | 70°C (160°F) – slightly pink |
| Boneless pork loin chop, 2.5 cm (1 in.) thick | Uncovered | Direct | Medium-high | 3-4 | Oiled grill rack | 70°C (160°F) – slightly pink |
| Bone-in pork loin chop, 2.5 cm (1 in.) thick | Uncovered | Direct | Medium-high | 4-5 | Oiled grill rack | 70°C (160°F) – slightly pink |
| European sausages | Uncovered | Direct | Medium-high | 4-5 | Oiled grill rack | 70˚C (160˚F) |
*NOTE: Watch the meat closely since the cooking times are given only as guidelines; doneness will depend on barbecue intensity.