Our house-made marinade takes the guesswork out of preparing the perfect marinade. Grab a few pounds of our marinated short ribs, chicken, steak, or pork for an easy, hassle-free dinner. Here are a few tips for grilling up your favorite marinated meats!
Keep it in the refrigerator
Whether you’re creating your own marinade, or using our house-made marinade, always keep it in the refrigerator. Marinating at room temperature creates an environment for bacteria to quickly grow.
Cook on medium-high heat
Marinated meats cook best on medium-high heat, so make sure to preheat your grill to an appropriate temperature before adding your meat. Try to keep your grill closed during the cooking process, only flipping once. A wireless meat thermometer can help keep track of the temperature of your meat to allow for easy grilling without having to lift the lid and let out the heat.
Remove excess marinade
Excess marinade can drip below your grill grates, causing flare ups. In order to reduce the risk of burning your dinner due to superfluous flames, allow the excess marinade to drip off the meat before placing it on the grill.
Marinades = less cooking time
The acid within a good marinade helps tenderize your meat. It won’t make a huge difference in cooking time, but marinating for 12 hours can reduce cooking time by ⅓. So keep an eye on that wireless thermometer and always make sure your meat is at a safe temperature before digging in. Check out our meat temperature guide here for more information.
Cook with tinfoil for easy clean up
Wrapping your marinated meats gently in tinfoil can help make clean up quick and easy (and reduce dripping and flare ups). Cooking in tin foil can also increase cooking time and helps retain juices to contain that delicious marinated flavor.