Your turkey is already fully cooked and just needs to be reheated. We recommend the following method.

Set your turkey out at room temperature for about 2 hours prior to heating.

Pre-heat oven to 350°F

Place turkey in a roasting pan. Cover the bottom of the pan with a liquid of your choice. (water, stock, apple juice ect.)

Cover with foil and heat 10-15 minutes per pound to an internal temperature of 140°F (this should take approx. 1-4 hours, depending on the size of the turkey)

Remove the foil and heat for an additional 10-15 minutes to crisp the tasty skin.

Remove the turkey from the oven, let it rest for 10 min, carve, and enjoy!!!!

Rich, savory, and straight from the sea, this dish is where coastal flavor meets comfort food. These Shrimp & Crab-Stuffed Portabella Mushrooms are packed with tender seafood, creamy cheese, and a touch of spice, creating a bite that’s both elegant and hearty. Whether you’re hosting guests or just treating yourself to something special, this recipe brings a restaurant-worthy experience right to your own kitchen, Fire & Salt Co style.

                                                       Prep time: 30 minutes                                                        

Cook time: 20 minutes

Ingredients:

3 Large whole portabella Mushrooms

      16 ounces Wulf’s Large Shrimp (tails removed)

         4 ounces Imitation crab meat

           4 ounces cream cheese softened

           1 tablespoon Olivelle Garlic & Herb Olive Oil

           1 tablespoon Olivelle Maple Smoked Bacon Olive Oil

           2 tablespoon Olivelle Sicilian Lemon olive oil

           4 ounces Meister white cheddar cheese (shredded)

          6 ounces Carr Valley Parmesan cheese (shredded)

         1 Tablespoon Mike’s Own seasoning

         1 Tablespoon of Heath Riles Simple Citrus

         1/2  tablespoon Heath Riles Garlic Butter Rib

Instructions:

1. Pre-heat Big Green Egg to 350 degrees direct heat
2. Mix Garlic Herb Olive oil, Mike’s own and Simple citrus. For marinade
3. Place shrimp in marinade for 30 minutes
4. Place shrimp on skewers, grill for 5 minutes until opaque turning once
5. Remove and allow it to cool slightly, set 12 pieces of shrimp aside to be used later
6. Dice the remaining shrimp and crab meat into small pieces
7. Rinse and clean mushrooms, removing stems and gills
8. Dice stems and gills into small pieces.
9. Combine Cream Cheese, mushroom pieces, shrimp, crab meat, cheddar cheese  
10. Brush underside of mushrooms with Olivelle Smoked Maple Bacon Oil
11. Stuff mushrooms with mixture
12. Place shredded Parmesan cheese on top of mixture
13. Sprinkle lightly with Mike’s Own seasoning.
14. Place 4 whole cooked shrimp on each mushroom.
15. Place on smoker or grill for 15 minutes or until cheese is melted and internal temp of 140 degrees.

This Caprese Topped Ribeye is bold, juicy, and bursting with flavor. It’s an easy way to turn steak night into something seriously special.

Ingredients:

2 6oz Ribeye Steaks

2 Tbsp essentials

3 Tbsp Caramelized Garlic Infused Olive Oil, divided

2 Vine-Ripened Tomatoes, seeded and diced

4 oz Mozzarella Balls, diced

2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic

¼ tsp Butcher's Spice Blend

¼ cup Fresh Basil Leaves, chiffonade cut, plus more for garnishing

Directions:

1. Season the ribeye steaks generously with 2 tbsp Butcher’s Spice Blend.
2. Heat a cast-iron skillet over medium-high heat. Add 1 tbsp Caramelized Garlic Infused Olive Oil.
3. Sear steaks for 3–4 minutes per side per 1 inch of thickness for medium-rare. Remove from heat and let rest for 10 minutes before slicing.
4. Meanwhile, in a bowl, combine diced tomatoes, cubed mozzarella, 2 Tbsp Caramelized Garlic Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, ¼ tsp Butcher’s Spice Blend, and fresh basil. Toss gently to combine.
5. Slice the steak into strips and arrange on a plate. Top with the caprese salad and garnish with additional fresh basil. Enjoy!

This method locks in every ounce of rich, beefy flavor our Fire & Salt Co steaks are known for, delivering melt-in-your-mouth tenderness with a perfectly charred crust. Simple, bold, and downright irresistible.

Ingredients:

          12 to 16 oz. Fire & Salt Reserve NY Strip

          2 tbs Olivelle Garlic & Herb Olive Oil

          2 tbs Heath Riles Beef Rub

          1 tbs Heath Riles Everyday Rub

Directions

       Leave steaks in vacuum packed wrapper

       Place in Sous Vide at 125 degrees for 2 hours

       After 2 hours remove from package

       Completely dry steak with paper towel.

       Drizzle both sides with Olivelle Garlic Herb Olive Oil.

       Generously apply Heath Riles Beef Rub evenly to both sides.

       Apply a light amount of Heath Riles Everyday Rub to both sides.

       After applying oil and seasoning let sit until seasoning is no longer dry.

    Set grill to 500 degrees.

       Sear to desired doneness, approx. 1 to 2 minutes per side

    125*F Rare, 130*F Medium Rare, 140*F Medium, 155*F Medium Well, 165*F Well.

    Let rest 5 to 10 minutes before serving.

Fire & Salt Co. Approved Substitutions:

Olivelle Infused Olive Oils

Heath Riles Rubs

Caramelized Garlic

Garlic Jalapeno

Sweet Cream Butter

Garlic Butter

Tuscan Herb

Excellent to layer w/ Beef rub

𝐄𝐥𝐞𝐯𝐚𝐭𝐞 𝐲𝐨𝐮𝐫 𝐠𝐚𝐦𝐞𝐝𝐚𝐲 𝐝𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐭𝐡𝐢𝐬 𝐜𝐡𝐞𝐞𝐬𝐞𝐛𝐮𝐫𝐠𝐞𝐫 𝐝𝐢𝐩 𝐫𝐞𝐜𝐢𝐩𝐞, 𝐬𝐮𝐫𝐞 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐞𝐯𝐞𝐫𝐲𝐨𝐧𝐞 𝐨𝐟 𝐚𝐥𝐥 𝐚𝐠𝐞𝐬 𝐚𝐭 𝐭𝐡𝐞 𝐟𝐨𝐨𝐭𝐛𝐚𝐥𝐥 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧 𝐡𝐚𝐩𝐩𝐲!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 lb Fire & Salt Co. 𝐆𝐫𝐨𝐮𝐧𝐝 𝐁𝐞𝐞𝐟

3/4 cup onion, chopped

2 Tbsp Fire & Salt Co. 𝐃𝐢𝐥𝐥 𝐏𝐢𝐜𝐤𝐥𝐞 𝐌𝐮𝐬𝐭𝐚𝐫𝐝

2 Tbsp Fire & Salt Co. 𝐇𝐨𝐭 𝐏𝐞𝐩𝐩𝐞𝐫 𝐁𝐚𝐜𝐨𝐧 𝐉𝐚𝐦 (for a sweet + smoky kick)

8 oz cream cheese, softened

1-1/2 cups shredded 𝐌𝐞𝐢𝐬𝐭𝐞𝐫 𝐌𝐢𝐥𝐝 𝐂𝐡𝐞𝐝𝐝𝐚𝐫 𝐂𝐡𝐞𝐞𝐬𝐞 (reserve 1/2 cup for topping)

1 Tbsp Worcestershire sauce

1 tsp Fire & Salt Co. 𝐆𝐚𝐫𝐥𝐢𝐜 𝐈𝐧𝐟𝐮𝐬𝐞𝐝 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥 drizzle

1 tsp freshly ground black pepper

3/4 cup 𝐊𝐨𝐬𝐦𝐨𝐬 𝐁𝐢𝐠 𝐃𝐢𝐥𝐥 𝐏𝐢𝐜𝐤𝐥𝐞𝐬, chopped (reserve a few Tbsp for garnish)

2 Tbsp fresh parsley, chopped

1/4 cup Roma tomatoes, chopped

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Brown the Beef: In a skillet over medium heat, cook Fire & Salt Co. 𝐆𝐫𝐨𝐮𝐧𝐝 𝐁𝐞𝐞𝐟 and onion until beef is browned and onion softens. Drain excess fat.

Flavor Boost: Stir in Worcestershire, Fire & Salt Co. 𝐃𝐢𝐥𝐥 𝐏𝐢𝐜𝐤𝐥𝐞 𝐌𝐮𝐬𝐭𝐚𝐫𝐝, and 𝐇𝐨𝐭 𝐏𝐞𝐩𝐩𝐞𝐫 𝐁𝐚𝐜𝐨𝐧 𝐉𝐚𝐦. Let it bubble for 2 minutes to meld flavors.

Creamy Base: Reduce heat to low. Stir in cream cheese until smooth and combined.

Cheesy Goodness: Mix in 1 cup 𝐌𝐞𝐢𝐬𝐭𝐞𝐫 𝐌𝐢𝐥𝐝 𝐂𝐡𝐞𝐝𝐝𝐚𝐫 𝐂𝐡𝐞𝐞𝐬𝐞, granulated garlic, black pepper, and 1/2 cup chopped pickles. Stir until melted together.

Bake It: Transfer mixture to an oven-safe dish. Top with remaining 1/2 cup of cheese. Bake at 375°F for 10–12 minutes until bubbly and golden.

Garnish & Serve: Sprinkle with parsley, chopped tomatoes, and extra pickles before serving.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 ½ lbs Fire & Salt Co. 𝐒𝐢𝐫𝐥𝐨𝐢𝐧 𝐨𝐫 𝐑𝐢𝐛𝐞𝐲𝐞, cut into 1-inch cubes

2 Tbsp Fire & Salt Co. 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐆𝐚𝐫𝐥𝐢𝐜 𝐒𝐞𝐚𝐬𝐨𝐧𝐢𝐧𝐠

2 Tbsp Fire & Salt Co. 𝐖𝐢𝐥𝐝 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 & 𝐒𝐚𝐠𝐞 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥

Toothpicks (for serving)

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Prep the Steak: Pat steak cubes dry with a paper towel. Toss in a bowl with Fire & Salt Co. 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐆𝐚𝐫𝐥𝐢𝐜 𝐒𝐞𝐚𝐬𝐨𝐧𝐢𝐧𝐠 until evenly coated.

Sear It Hot: Heat a cast-iron skillet or grill pan over high heat. Add 𝐖𝐢𝐥𝐝 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 & 𝐒𝐚𝐠𝐞 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥.

Cook Bites: Sear steak cubes in batches, 1–2 minutes per side, until caramelized outside and cooked to your desired doneness inside.

Serve & Share: Transfer to a platter, spear with toothpicks, and drizzle lightly with an extra splash of infused oil if desired.

𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐭𝐚𝐢𝐥𝐠𝐚𝐭𝐢𝐧𝐠 𝐣𝐮𝐬𝐭 𝐠𝐨𝐭 𝐞𝐚𝐬𝐢𝐞𝐫! 𝐓𝐡𝐢𝐬 𝐝𝐢𝐬𝐡 𝐜𝐚𝐧 𝐛𝐞 𝐰𝐡𝐢𝐩𝐩𝐞𝐝 𝐮𝐩 𝐢𝐧 𝐭𝐡𝐫𝐞𝐞 𝐬𝐢𝐦𝐩𝐥𝐞 𝐬𝐭𝐞𝐩𝐬!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

Fire & Salt Co. 𝐁𝐫𝐚𝐭𝐬 (any flavor)

Fire & Salt Co. 𝐃𝐢𝐥𝐥 𝐏𝐢𝐜𝐤𝐥𝐞 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 (for dipping)

Your choice of veggies to grill

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Grill the Brats: Cook brats over medium heat until browned and fully cooked through.

Slice & Skewer: Cut into bite-sized rounds and place onto toothpicks or mini skewers.

Serve & Dip: Plate with a side of Dill Pickle Mustard for dipping.

𝐓𝐡𝐢𝐬 𝐥𝐨𝐚𝐝𝐞𝐝 𝐭𝐚𝐢𝐥𝐠𝐚𝐭𝐢𝐧𝐠 𝐧𝐚𝐜𝐡𝐨 𝐫𝐞𝐜𝐢𝐩𝐞 𝐢𝐬 𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐭𝐨 𝐬𝐡𝐚𝐫𝐞 𝐰𝐢𝐭𝐡 𝐲𝐨𝐮𝐫 𝐠𝐨-𝐭𝐨 𝐩𝐚𝐫𝐭𝐲 𝐜𝐫𝐞𝐰 𝐨𝐧 𝐠𝐚𝐦𝐞 𝐝𝐚𝐲!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 bag tortilla chips

1 lb Fire & Salt Co. 𝐆𝐫𝐨𝐮𝐧𝐝 𝐁𝐞𝐞𝐟

1/3 cup Fire & Salt Co. 𝐇𝐨𝐭 𝐏𝐞𝐩𝐩𝐞𝐫 𝐁𝐚𝐜𝐨𝐧 𝐉𝐚𝐦

2 cups shredded Havarti Cheese

1–2 fresh jalapeños, sliced

1 cup 𝐋𝐓 𝐅𝐚𝐫𝐦𝐬 𝐒𝐧𝐚𝐜𝐤 𝐌𝐢𝐱 (for crunchy topping)

𝐌𝐜𝐂𝐮𝐭𝐜𝐡𝐞𝐨𝐧 𝐁𝐥𝐚𝐜𝐤 𝐁𝐞𝐚𝐧 & 𝐂𝐨𝐫𝐧 𝐒𝐚𝐥𝐬𝐚

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Cook the Meat: Grill brats until cooked through, then slice and crumble. (Or brown hamburger on the grill in a cast-iron pan.)

Layer It Up: In a cast-iron skillet or foil pan, layer tortilla chips, cooked meat, cheese, and dollops of 𝐇𝐨𝐭 𝐏𝐞𝐩𝐩𝐞𝐫 𝐁𝐚𝐜𝐨𝐧 𝐉𝐚𝐦.

Melt & Bubble: Place on the grill over medium heat until cheese is melted and bubbly.

Finish Strong: Top with jalapeño slices, 𝐌𝐜𝐂𝐮𝐭𝐜𝐡𝐞𝐨𝐧 𝐁𝐥𝐚𝐜𝐤 𝐁𝐞𝐚𝐧 & 𝐂𝐨𝐫𝐧 𝐒𝐚𝐥𝐬𝐚 and a sprinkle of 𝐋𝐓 𝐅𝐚𝐫𝐦𝐬 𝐒𝐧𝐚𝐜𝐤 𝐌𝐢𝐱 for crunch.

Serve Hot: Grab some napkins, these won’t last long!

Here’s our 𝐅𝐢𝐫𝐞 & 𝐒𝐚𝐥𝐭 𝐂𝐨. 𝐅𝐨𝐨𝐭𝐛𝐚𝐥𝐥 𝐑𝐞𝐜𝐢𝐩𝐞 for your smoked ribeye sandwiches: hearty, handheld and perfect for game day and cheering on your favorite team!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 Fire & Salt Co. sandwich cut 𝐑𝐢𝐛𝐞𝐲𝐞s

2 Tbsp Fire & Salt Co. 𝐖𝐢𝐥𝐝 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥

2 Tbsp Fire & Salt Co. 𝐁𝐞𝐞𝐟 𝐑𝐮𝐛

6–8 sandwich buns

6–8 slices Fire & Salt Co. 𝐒𝐦𝐨𝐤𝐞𝐝 𝐂𝐡𝐞𝐝𝐝𝐚𝐫 𝐂𝐡𝐞𝐞𝐬𝐞

𝐊𝐨𝐬𝐦𝐨𝐬 𝐁𝐢𝐠 𝐃𝐢𝐥𝐥 𝐏𝐢𝐜𝐤𝐥𝐞𝐬

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Season the Ribeye: Rub ribeye with 𝐖𝐢𝐥𝐝 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥 and coat generously with 𝐁𝐞𝐞𝐟 𝐑𝐮𝐛

Smoke or Grill:

Smoke Method: Smoke low and slow until ribeye reaches medium-rare (about 130°F internal).

Grill Method: Grill over medium-high heat until desired doneness.

Slice Thin: Let ribeye rest 10 minutes, then slice thin against the grain.

Build the Sandwiches: Pile ribeye slices onto buns and top with smoked cheddar. Allow cheese to melt slightly from the warmth of the beef.

Tailgate Ready: Wrap each sandwich in foil to keep warm until kickoff or halftime.

Bold, creamy, and unapologetically indulgent — this dip brings the heat, the crunch, and the smoke. Featuring Fire & Salt’s Hickory Smoked Bacon, Carr Valley’s Smoked Glacier Point Blue Cheese, and the irresistible bite of candied cayenne bacon, this is the ultimate party starter (or late-night snack). Serve it with crisp veggies and hearty crackers, and just try not to go back for seconds.

Ingredients:

6 slices Fire & Salt Hickory Smoked Bacon

¼ cup brown sugar, packed

½ to 1 tsp cayenne pepper (adjust to taste)

8 oz original cream cheese, softened

½ cup sour cream

8 oz diced water chestnuts, drained

8 oz (1 cup) Carr Valley Smoked Glacier Point Blue Cheese, crumbled

Assorted crackers and fresh vegetables, for serving

Instructions:

Step 1: Prep the Bacon

Preheat your oven to 350°F.

Line a rimmed baking sheet with foil and place a greased wire rack on top.

Lay out the bacon slices without overlapping.

Rub each slice with brown sugar, then sprinkle with cayenne pepper to your heat preference.

Bake for 15–20 minutes, flipping once, until the bacon is crisp but not burnt.

Let cool, then chop into small pieces and set aside.

Step 2: Make the Dip

In a large bowl, beat cream cheese and sour cream until smooth and fully blended.

Fold in the chopped bacon, water chestnuts, and crumbled blue cheese until evenly combined.

Cover and refrigerate for 30 minutes to allow flavors to come together.

Step 3: Serve

Spoon into a serving bowl and serve chilled with your favorite crackers, crostini, or fresh-cut vegetables like carrots, celery, and bell peppers.

Flavor Notes:

The sweet heat of candied bacon plays perfectly against the bold, smoky blue cheese.

Water chestnuts add a surprising crunch that balances the creaminess.

Perfect for game day, holiday tables, or anytime you want to impress a crowd with minimal effort.

When clean eating meets big flavor, you get this punchy, protein-packed cod recipe. Wulf’s Cod is the perfect canvas for this savory citrus blend — with Olivelle’s Garlic & Herb Olive Oil, Heath Riles Simple Citrus Rub, and Mike’s Own Original Seasoning creating a layered flavor crust that’s bright, herby, and a little bit spicy.

It’s simple, quick, and endlessly versatile — plus, you can swap the cod for shrimp in a pinch.

Ingredients:

16 oz Wulf’s Cod, thawed

4 tbsp Olivelle Garlic & Herb Olive Oil

2 tbsp Heath Riles Simple Citrus Rub

4 tbsp Mike’s Own Original Seasoning

Directions:

Step 1: Prep the Fish

Thaw your cod completely and pat dry with a paper towel.

Generously coat both sides with Olivelle Garlic & Herb Olive Oil to infuse flavor and help the seasonings stick.

Step 2: Season

Sprinkle a light layer of Heath Riles Simple Citrus Rub on both sides of the cod — this adds a tangy brightness.

Follow up with a generous coating of Mike’s Own Seasoning on both sides. Feel free to adjust the amount depending on how bold you want the flavor.

Step 3: Cook

Heat your skillet, grill pan, or nonstick pan over medium heat.

Place the cod in the pan and cook 3–4 minutes per side, turning once, until the fish is cooked through and flakes easily with a fork. Be gentle when flipping to keep the fillet intact.

Variation:

Shrimp Swap: This seasoning combo also works beautifully on large shrimp. Simply coat the shrimp in oil and season as above. Grill or pan-cook over medium heat for 2–3 minutes per side until opaque and lightly charred.

Pro Tips:

Use a fish spatula for flipping to keep the fillet whole.

Want a crispier edge? Finish with a high-heat sear for 30 seconds.

Serve with lemon wedges, roasted veggies, or a side of garlic rice.

This shrimp recipe is what summer grilling dreams are made of—quick, light, and full of bold, citrusy flavor. Using Wulf’s Large Shrimp, a generous pour of Olivelle’s Sicilian Lemon Olive Oil, and a dusting of Mike’s Own Seasoning, this dish delivers fresh-off-the-grill char with zesty depth. It’s perfect as an appetizer, over a salad, or served with rice or pasta for a no-fuss dinner.

Bonus: It cooks in under 10 minutes.

Ingredients:

1 lb Wulf’s Large Shrimp, thawed

3 tbsp Olivelle Sicilian Lemon Olive Oil

2 tbsp Mike’s Own Seasoning

Directions:

Step 1: Preheat Your Grill

Set your grill to medium-high to high heat. Clean the grates thoroughly, then lightly oil them to prevent sticking.

Step 2: Season the Shrimp

In a wide, shallow bowl, combine Sicilian Lemon Olive Oil and Mike’s Own Seasoning.

Add the shrimp and gently fold until each piece is evenly coated with the seasoned oil mixture.

Step 3: Skewer and Grill

Thread the shrimp onto skewers for easy handling and even cooking.

Place skewers on the hot grill and cook for 3 minutes, or until the shrimp begin to char slightly.

Flip and grill the other side for 2 minutes, or just until the shrimp turn opaque.

👉 Don’t overcook — shrimp continue to cook off the grill, and smaller ones will take less time.

Step 4: Serve Immediately

Remove from grill and serve right away for the best flavor and texture.

Fire & Salt Co. Tips:

Serve With: Grilled vegetables, garlic herb rice, or over a lemony arugula salad.

Olivelle Oil Swaps: Try Tuscan Herb, Caramelized Garlic, or Sweet Cream Butter for a different flavor profile.

Presentation Idea: Lay skewers across a wood board with lemon wedges and chopped parsley for an easy, elegant appetizer spread.