Tips and Tricks
Marinating Ball Tip and Tri Tip
If you choose to be the ultimate grill master and marinate
your own meat with Kinder’s Original Marinade or Kinder’s Garlic Marinade,
here’s our suggested marinating instructions to achieve flavor just like our
famous marinated ball tip.
Minimum time to marinate should be approx. 20 hours and no more than 48 hours. Place meat into a bag that you will use to marinate. Add your favorite Kinder’s marinade to the bag. After adding desired amount of marinade to the bag, squeeze all air out and tie off bag with a twist tie or rubber band. Place bag in refrigerator until ready to cook.
[image or video]
Cooking Ball Tip and Tri Tip
Prep time: 10 minutes | Marinating Time: 20-48 hours | Cook time:
varies by method | Finished Meat Temperature: 137-140 degrees
Cooking instructions are for rare to medium rare, which allows for optimal taste and also to prevent dry meat. Check internal temperature with a thermometer and cook until internal temperature reaches 140 degrees. It is recommended that you cook fat side up. If grilling more than one piece of meat, place so that the meat does not touch.
After cooking, let the meat rest for 10-15 minutes. Slice to desired thickness, across the grain and thick enough where the meat does not shred.
Marinate meat a minimum of 20 hours before grilling or cooking and no more than 48 hours. (See ball tip and tri tip marinating).
Oven: Heat: 325 F | Time: Usually 35-45 minutes
Once oven is heated, place Ball Tip fat side up on cooking sheet. Place in oven. Do not flip. Pull at an internal temperature of 140 degrees for medium rare. Cut across the grain to serve.lace on a flat baking sheet.
Smoker: Heat to 260 degrees. Cook for approx. 1 hour and 45 minutes. Internal temperature should reach ~140 degrees.
Grill: Cook on low to medium heat. Place Ball or Tri Tip flat side down on grill. Turn the meat over every 3-4 minutes. Grill for 40 minutes and begin to check meats internal temperature with a meat thermometer.
Charcoal BBQ: Indirect Heat |Time: 30-40 minutes
Place meat flat side down on grill and turn every 3-4 minutes. Grill for 30-40 minutes and begin to check meats internal temperature with a meat thermometer. Pull at an internal temperature of 140 degrees for medium rare. Cut across the grain to serve.
Gas BBQ: Low to Medium Heat | Time: Approx. 30-40 minutes
Place meat flat side down on gas grill and turn every 3-4
minutes. Grill for 30-40 minutes and begin to check meats internal temperature
with a meat thermometer. Pull at an internal temperature of 140 degrees for
medium rare. Cut across the grain to serve.
Note: Grills vary. Meat over 2.5 pounds may take longer. For optimal tenderness, pull meat out at 137 degrees and let it rest for 5 minutes.
Preparing and Cooking Ribs
Prep time: 20 minutes | Cook time: | Finished
Meat Temperature: 180 degrees
If you choose to prepare your own ribs using Kinder’s products, here’s cooking instructions to get optimal results, just like in our restaurants.
Note: If frozen, ribs need to be completely thawed under
refrigeration prior to prepping.
Remove the skin from the bone side of the rack of ribs. Do so by inserting a fork prong (tine), between the first and second bone between the skin. Wiggle the prong until you are able to pull down and remove the layer of skin.
Lay the rack(s) out on a cutting board with the meaty side up and then add your favorite Kinder’s rub or seasoning to your liking. We suggest adding a fine coating to start out with and you can add more later to adjust the taste. You only need to season the top side of the ribs.
Note: The finished temperature of the ribs should be 180 degrees, tenderness is more important than the final temperature.
Preparing & Cooking Chicken
Prep time: 7 minutes | Cook time: 7-10 minutes | Level: Easy |
Finished Meat Temperature: 165 degrees
Place chicken on a flat surface, such as a cutting board or butchers block. Season and coat both sides of the breast evenly with your favorite Kinder’s seasoning or rub with approximately ½ oz of seasoning or to your liking.
Heat grill to medium. Place chicken on the grill. Grill for approx. 3-4 minutes on each side (7-10 minutes approx for total cook time) depending on your grill. Chicken should reach an internal temperature of 165 degrees.
Preparing and Cooking Hamburgers
Prep time: 5 minutes | Cook time: 6-8 minutes | Finished Meat
Temperature: 145 degrees
Take roughly 6oz of ground beef and lightly season with your favorite Kinder’s rub or seasoning. Roll into a ball and form a patty about ¾” thick.
Place hamburger patty(s) on the grill. Grill for approx. 3-4 minutes, until the blood starts to show on the meat, and flip. Cook to an internal temperature of about 145 degrees (medium).
Place your burger on the bun, add your favorite Kinder’s BBQ sauce and additional condiments and serve.
Preparing a Cut & Tied Prime Rib Roast
Trim off excess fat from narrow side of beef. Flip roast on
topside with bone ends pointing up.
Cut alongside bone, staying as close to the bone as possible, leaving no significant meat on ribs. Cut almost all the way through. Lay the roast on its side. Holding the ribs cut in and out of each bone at the end of the roast. Season with your favorite Kinder’s seasoning or rub.
Laying roast fat side down, place bone back onto the roast in the same position it originally was set. Wrap string around both the roast and bone and tie in between each bone. Be sure to tie a knock between each bone on each end of the roast. All strings should be evenly separated by each bone. Then tie one string across middle of roast perpendicular to the directions of the previous strings.
Direct vs. Indirect Grilling
When food is place directly over the heat source (over the flame).
This is the most common grilling method used amongst barbecue aficionados
around the world.
Direct heat is used for smaller amounts and portions of food,such as a steaks, a few chicken breasts, sausages, kabobs, vegetables and/or a piece of fish. Usually for foods that take 25 minutes or less to cook. It can also be used to sear meat.
Indirect grilling is when food is placed to the side of the heat
source, instead of directly over the flame. This method is used less often than
the direct grilling method. Temperature varies between medium to low (roughly
275-350 degrees) to achieve the long, slow cooking process that is needed to
get results. this method is very similar to roasting in the oven, but with the
added flavors you get off the grill.
Indirect grilling is commonly done by lighting burners on the side of the grill and placing the food in the center or by placing charcoal on one side of the grill and the food on the other. Other variations of indirect grilling include using a plank, soaked wooden board, unperforated tray or aluminum foil beneath the food. Planks and wooden boards will also add a specific flavor and aroma to the food that is being grilled.
Indirect grilling is used mainly when there are larger pieces of proteins, such as a whole chickens or turkeys, and/or tougher cuts of meat such as ribs or brisket.
Smoking is a popular method used
Grilling Times and Temperatures (chart)