Kinder’s recipes are the reason this site exists, so this page holds the deepest bench on it: hundreds of dishes built around the seasonings, rubs, and sauces already sitting on your shelf. The problem with a great seasoning is that the label only has room for one suggestion, and most bottles end up making the same dish on repeat until the shaker dies half full. This page is the fix. Every recipe below starts from a Kinder’s product and answers the real question: what else can this bottle do?
Burgers & game day
The loud end of the shelf: seasonings and sauces built for hands, napkins, and a crowd.
Buttery Steakhouse Burgers with Brown Sugar Bacon
Two products, one burger: Buttery Steakhouse in the patty, Brown Sugar on the bacon. Sweet and savory shaking hands. The candied bacon holds for days, so make extra or regret it.
Honey Hot Smashed Sliders
Smashed thin, cooked hard, glossed in Honey Hot. The sauce goes on at the flip so it tightens into a glaze instead of running off. A dozen disappear faster than a dozen should.
Buttery Buffalo Chicken Breadsticks
Buffalo chicken baked onto breadsticks: game-day food that doesn’t need a fork or an apology. Buttery Buffalo keeps the heat round instead of sharp, which is why the tray empties.
Ribs & the smoker
Where the rubs earn their reputation. Long cooks, deep bark, no shortcuts that matter.
3-2-1 Hickory Brown Sugar Ribs
The 3-2-1 method with Hickory Brown Sugar doing the bark: three hours of smoke, two wrapped, one sauced. The most repeatable rib schedule there is, and the rub was built for it.
Hickory Brown Sugar Smoked Ribs
The unwrapped version for cooks who like a firmer bite and a darker bark. Same rub, different philosophy. Run both once and you’ll know which church you belong to.
Gold BBQ Sauced Spatchcock Chicken
A flattened whole chicken under Gold BBQ, the mustard-forward sauce that plays better with poultry than any tomato-based bottle. Finishes in under an hour on a two-zone fire.
Weeknight & the table
The quiet end of the shelf, doing dinner and the sides around it.
Grilled Flank Steak with The Taco Blend Seasoning
The Taco Blend on flank steak, grilled fast and sliced thin. One cook, three dinners: tacos tonight, a rice bowl tomorrow, a steak salad after that.
Artichoke Spinach Dip
The party dip, seasoned instead of bland: proof the shelf works away from meat entirely. Bakes in one dish, travels in the same dish, comes home empty.
Caramelized Onion Butter Burger Sliders
Caramelized Onion Butter melted over slider patties, which does in one spoonful what a pan of slow onions does in forty minutes. Weeknight sliders with weekend flavor.
How to Run the Shelf
Two habits carry the whole collection. First, season by surface, not by weight: rubs want full coverage on every face of the meat, and the amount that looks like too much is usually the amount. Second, match the product to the heat. Sugar-forward rubs like Brown Sugar want indirect heat and patience; savory blends like Buttery Steakhouse and The Blend take direct fire without burning. Get those two right and you can run the whole pantry across the grill, the oven, the smoker, and an after-work skillet without a recipe. The recipes are here for when you want the map anyway.
Every Kinder’s recipe on FlavorMade
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Woodfired Garlic Chicken Enchiladas
35 min Woodfired garlic chicken enchiladas seasoned with Kinder’s Woodfired Garlic Rub — fire-roasted tomatoes, green chiles, melted cheese, baked golden.
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Woodfired Garlic Flank Steak Skillet Nachos with Queso
35 min Grilled flank steak nachos in a cast iron skillet, seasoned with Kinder’s Woodfired Garlic Rub and finished with house-made queso, pico, and jalapeño.
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Teriyaki Skirt Steak Stir Fry with Kinder’s Teriyaki Cooking Sauce
35 min Teriyaki skirt steak stir fry with Kinder’s — seared hard over high heat, finished with a glossy teriyaki glaze. Serves 4, ready in 35 minutes.
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Stuffed Mediterranean Flank Steak Rolls
35 min Stuffed Mediterranean flank steak rolls layered with provolone, roasted peppers, and basil. Baked to 125°F and sliced into tight pinwheel rounds.
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Smoked Onion Ribeyes
35 min Smoked onion ribeyes seared on a screaming hot cast iron with Kinder’s Smoked Onion Seasoning — caramelized crust, butter basted, 35 minutes.
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Smoked Barbacoa Tri-Tip Beef Roast with Spanglish Asadero Barbacoa Seasoning
2 min Smoked barbacoa tri-tip beef roast done right: smoke to 115°F with Spanglish Asadero Barbacoa Seasoning, sear for the crust, slice against the grain.
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Skirt Steak Pinwheels with Kinder’s The Greek Blend Seasoning
35 min Skirt steak pinwheels layered with pesto, prosciutto, and provolone, seasoned with Kinder’s Greek Blend. Two-zone grill technique, ready in 35 minutes.
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Mexican BBQ Seasoned Steak Quesadillas with Spanglish Asadero
40 min Mexican BBQ seasoned steak quesadillas with Spanglish Asadero — crispy tortilla, melted Monterey Jack, sautéed peppers and onion. Ready in 40 minutes.
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Kinder’s Flank Steak Salad
35 min Kinder’s Flank Steak Salad: thinly sliced pan-seared beef with Woodfired Garlic Seasoning over romaine, black beans, and Monterey Jack. Ready in 35 minutes.
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Cowboy Butter Tri-Tip with Kinder’s Cowboy Butter Seasoning
35 min Cowboy butter tri-tip recipe with Kinder’s Cowboy Butter Seasoning. Reverse-seared for edge-to-edge medium-rare with a savory herb crust. Feeds six.
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Grilled Carne Asada with Kinder’s Dry Rub
35 min Carne asada seasoned with Kinder’s dry rub — grilled hot and fast, sliced thin across the grain. Tacos, rice bowls, or straight off the board.
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Grilled Tri Tip with Kinder’s Original 46 Marinade
6 hr 35 min Grilled tri tip marinated in Kinder’s Original 46, seared for deep char, finished to medium-rare. Full technique, two-zone setup, slicing guide.
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Fettuccine Alfredo with Pan-Seared NY Steak and Kinder’s The Blend
45 min Fettuccine alfredo with steak seasoned with Kinder’s The Blend. Pan-seared NY strip over silky Parmesan Alfredo. Ready in 45 minutes at home.
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Carne Asada Tex Mex Meatballs
40 min Carne asada tex mex meatballs with Spanglish Asadero seasoning — seared hard, simmered in chipotle tomato sauce, finished with melted cheese. 40 minutes.
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Carne Asada Seasoned Fajita Veggies
15 min Carne asada seasoned fajita veggies in 15 minutes. Bell peppers, red onion, and mushrooms seared with Spanglish Asadero seasoning — one pan, bold flavor.
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Carne Asada Seasoned Crema
2 min Carne asada seasoned crema made with Spanglish Asadero seasoning, Mexican crema, and fresh lime. Two-minute mix, 30-minute rest, ready to drizzle over tacos.
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Carne Asada Rollitos de Carne with Spanglish Asadero Seasoning
50 min Carne asada rollitos de carne: flap meat seasoned with Spanglish Asadero, seared hard, roasted to 135°F, and sliced into rounds. Ready in 50 minutes.
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Carne Asada Loaded Fries with Spanglish Asadero Seasoning
50 min Carne asada loaded fries built on Spanglish Asadero Carne Asada Seasoning — skirt steak grilled hot, sliced thin, stacked over crispy fries with pico and guac.
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Carne Asada Ground Beef Loaded Nachos
40 min Carne asada ground beef loaded nachos with Spanglish Asadero seasoning — two melted cheeses, crispy chips, bold carne asada flavor. Done in 40 minutes.
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Grilled Carne Asada Flank Steak and Veggies
30 min Carne asada flank steak with Spanglish Asadero seasoning. Seared hard, rested, sliced against the grain. Served with charred peppers and red onion.
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Carne Asada Flank Steak Skewers
30 min Carne asada flank steak skewers with Spanglish Asadero Carne Asada seasoning — deep char, citrus-chili crust, grilled in 30 minutes. No marinade needed.
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Grilled Carne Asada Beef Skewers with Spanglish Asadero Seasoning
30 min Grilled carne asada beef skewers built on Spanglish Asadero Carne Asada Seasoning. Ribeye, three peppers, direct heat, and a 10-minute rest. Serves 4.
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Black Garlic Ribeye with Roasted Mushrooms
35 min Black garlic ribeye seared over screaming-hot charcoal, finished with Kinder’s Gold Label BBQ Sauce for a glossy, umami-forward crust. Under an hour.
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Taco Seasoned Mahi Mahi Tacos with Mango Salsa
25 min Taco seasoned mahi mahi tacos with mango salsa — pan-seared with Spanglish Asadero, 25 minutes start to finish. Firm crust, bright salsa, corn tortillas.
Frequently Asked Questions
Which Kinder’s seasoning should I start with?
The Blend, if you’re buying one bottle: salt, pepper, and garlic in a ratio that works on steak, chicken, vegetables, and eggs without thinking. Buttery Steakhouse is the second bottle if you cook beef weekly, and Brown Sugar is the second bottle if the smoker gets more use than the skillet.
Are these recipes only for the grill?
No. The pool below runs the oven, the air fryer, the slow cooker, and the stovetop alongside the grill and smoker. Seasonings don’t care where the heat comes from; the recipes note the method that suits each dish best, and most offer an indoor route when the weather refuses.
Can I substitute one Kinder’s rub for another in these recipes?
Within a family, freely: Buttery Steakhouse and The Blend swap into most savory beef and chicken dishes without drama. Across families, watch the sugar. Swapping a sweet rub like Brown Sugar into a hot-and-fast recipe invites burning, so drop the grill temp or move the cook indirect when you make that trade.
Where can I buy the products these recipes use?
Major grocery retailers carry the core lineup, warehouse clubs carry the big formats, and the full range is online. Product links inside each recipe point at the exact bottle used, so there’s no guessing between varieties with similar names.
More from FlavorMade
- Grilling Recipes: the technique library the rubs get applied to
- Chicken Wings Recipes: the wing-specific corner of the shelf
- Taco Recipes: The Taco Blend’s home turf
- Summer Grilling Recipes: the seasonal spread, seasoned accordingly