A box is a selection of products, not one cooking instruction. I work backwards from serving time and give the raw ribs the earliest start.
Read the contents first
Box contents can change. Identify the raw sausages, burgers, chicken, poppers and raw ribs; smoked ribs, smoked chicken wings, smoked chicken thighs and smoked duck breast are fully cooked and need reheating. Thaw the items that need thawing in the refrigerator. Keep any product intended for cooking from frozen in that state until needed.
Build a sensible order
Start raw ribs well ahead of the meal using the low-and-slow guide. Prepare cold sides and a clean serving area. Cook chicken separately or early enough to check every thick piece. Heat the fully cooked smoked ribs nearer serving time. Cook sausage links over moderate heat and burgers towards the end. Finish poppers according to the actual filling and starting state, giving hot cheese time to settle before serving.
Keep the grill organised
Use a hot area for browning and a cooler area for finishing. Keep raw-meat trays and tongs separate from serving equipment. Do not let raw chicken juices drip onto food that is already cooked. Use the individual guide's centre temperature for every item; a burger's brown crust is not a safety check.
Use the guide links for sausages, burgers, raw ribs, smoked ribs, chicken and poppers. Keep cooked food safely hot if holding it; do not leave trays sitting in Thai outdoor heat. Refrigerate leftovers within one hour above 32°C. Check the box's current contents and delivery terms on its product page.
What to make with it
For a complete meal, try Pork Burgers with Apple Mustard Slaw or Pork Burger & Ginger Noodle Bowls. Each recipe includes measured ingredients and serving suggestions.
