Cooking Tips & Instructions – Don’s Meat Shop Chattanooga TN

Find suggested cook times and prep tips for Don’s best-selling beef, pork, chicken, and seafood — from stuffed chicken to ribeye to trout. Times are approximate — check your temps!

At Don’s Meat Shop, we believe a great meal starts with great meat — and we’re proud to offer some of the freshest, highest quality cuts available in Chattanooga. But no matter how good the cut, your recipe and technique make all the difference.

Below are simple cooking suggestions for popular meats and prepared entrees available in our shop. These times are only approximate — every oven, grill, and smoker can vary.

oven bake with corn on the cob, sausage, potatos and shrimp

⚠️ Note About Cooking Times

All cooking temperatures and durations are approximate. For best results:

Always use a meat thermometer
Adjust for your oven, air fryer, or grill settings
Let meat rest before slicing for maximum juiciness

Beef Cooking Instructions

Beef Tenderloin Roast

Marinate filet 1-2 hoursBring roast to room temperature.
Pre-heat oven to 500 degrees
Place roast uncovered in pan on rack. No water in the pan is needed.
Insert a meat thermometer into the thickest part of the roast
Sear roast at 500 degrees for approximately 10 minutesReduce heat to 375 degrees and bake for 14 minutes per pound. (This time should get your roast medium rare).
When your roast reaches 130 degrees remove from the oven.
The roast will continue to cook. Medium rare is approximately 135-140 degrees.
The ends of the roast will be more done than the middle. It is better to undercook than overcook your tenderloin.
If the roast is not cooked to taste return to the oven and bake until done.

Standing Rib Roast

Before You Begin:Let the roast come to room temperature before cooking — this ensures even heat distribution.

Step-by-Step Cooking Instructions:

Preheat your oven to 500°F.
Season the roast to your preference — kosher salt and cracked black pepper are great options.
Position the roast in a roasting pan:If bone-in: place bone side downIf boneless: place fat side up
Insert a meat thermometer into the thickest part of the roast. Make sure the tip does not touch any bone.
Sear the roast in the 500°F oven for 5–7 minutes to lock in juices.
Reduce oven temperature to 375°F and continue cooking for approximately 14 minutes per pound for medium rare (target internal temp: 135°F).
Monitoring & Finishing:
1. Begin checking the thermometer frequently once the roast hits 120–125°F — it may cook faster than expected.
2. Remove the roast at 130°F — it will continue to cook while resting.
3. Once it reaches 135°F, transfer to a cutting surface.
4. If tied, cut and remove the string and rib bones.
5. Slice with the fat side up, just as it cooked.
6. Use the pan drippings as au jus for serving.
  Doneness Tip:
  Your roast will be:
  - Medium rare in the center
  - Medium to medium-well toward the ends

Tomahawk Ribeye Steak

Tritip Cooking Instructions

Grilled Tritip

Grilled Tri-Tip Roast Instructions

Prep Time: 10 minutes

Cook Time: ~25–30 minutes

Rest Time: 10–15 minutes

Ideal Internal Temp: 135°F (medium rare)

Before You Grill:

Let the tri-tip come to room temperature — about 30–45 minutes out of the fridge.
Season generously with kosher salt, cracked black pepper, garlic powder, or your favorite dry rub.
Two-Zone Grill Setup (Recommended):
1. Preheat your grill with one side on high heat and the other on low or no heat (for indirect cooking).
2. Sear the tri-tip over high heat for about 4–5 minutes per side to build a crust.
3. Move to indirect heat and cook for an additional 20–25 minutes, turning occasionally.
4. Use a meat thermometer to monitor internal temperature:
  - 130–135°F for medium rare
  - 140°F for medium
    After grilling:
    1. Remove from grill at 130–135°F — the meat will continue to cook while resting.
    2. Let rest for 10–15 minutes under foil to lock in juices.
    3. Slice thinly against the grain for the most tender results.
      Tip: Serve with grilled vegetables, chimichurri sauce, or roasted potatoes from our Vegetables & Sides section.

Oven Roasted Tritip

Prep Time: 10 minutes

Cook Time: ~30–40 minutes

Rest Time: 10–15 minutes

Ideal Internal Temp: 135°F (medium rare)

Before You Roast:

Let the tri-tip sit at room temperature for 30–45 minutes.
Preheat your oven to 425°F.
Season generously with kosher salt, cracked black pepper, garlic powder, or your favorite rub.
Optional Sear (Recommended):
1. Heat a cast iron skillet or oven-safe pan over high heat with a little oil.
2. Sear the tri-tip for 2–3 minutes per side to create a crust.
  Oven Cooking:
  1. Transfer the skillet directly to the preheated oven (or move the tri-tip to a roasting pan).
  2. Roast uncovered for 20–30 minutes, depending on size and desired doneness.
  3. Use a meat thermometer to check internal temp:
    - 130–135°F = Medium Rare
    - 140°F = Medium
      After Cooking:
    - Remove from the oven and let rest 10–15 minutes under foil.
    - Slice thinly against the grain for maximum tenderness.
      Pair It With: Twice-baked potatoes, roasted herb & garlic potatoes, or grilled vegetables from our Vegetables & Sides section.

Pressure Cooker Tritip

Prep Time: 10 minutes

Cook Time: 45–50 minutes (plus pressure build/release time)

Rest Time: 10 minutes

Ideal for: Shredded or fork-tender tri-tip

Before You Start:

Trim excess fat from the tri-tip, if needed.
Season generously with salt, pepper, garlic powder, onion powder, or your favorite dry rub.
Sear (Recommended for Flavor):
1. Turn the pressure cooker to Sauté mode and add a bit of oil.Sear the tri-tip on all sides (about 2–3 minutes per side).
2. Remove roast and set aside.
  Deglaze & Cook:
  1. Add 1 cup of beef broth or water to the pot and scrape the bottom to release any browned bits.
  2. Return the tri-tip to the pot. Optionally add:
    - Sliced onions
    - Garlic cloves
    - A splash of Worcestershire or soy sauce
      1. Seal the lid and set to High Pressure for 45–50 minutes.
        Release & Rest:
        Allow a natural release for 10 minutes, then quick-release any remaining pressure.
        Check for doneness — the tri-tip should be fork tender.(If slicing is preferred instead of shredding, reduce cook time to 25–30 minutes.)
        Remove and rest for 10 minutes before slicing or shredding.
        Serving Ideas:
        Shred it for tacos or sandwiches, or serve with mashed potatoes and roasted veggies from our Vegetables & Sides section.

Tritip Roast Sandwiches

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Chicken Cooking Instructions

Chicken Cordon Bleu

Cooking Instructions (From Frozen)

Preheat your oven to 375°F.
Wrap the item in foil and place it on a baking pan to catch any drips.
Bake covered for 1 hour.
Uncover and bake an additional 15 minutes to allow the top to brown and crisp.
Note: Cooking times may vary slightly depending on your oven. Always check for doneness before serving.

Stuffed Chicken Breast

Cooking Instructions – Thawed or Frozen

If thawed:

Preheat oven to 375°F.
Wrap the chicken in foil, leaving the netting on.
Place on a baking pan to catch juices.
Bake for 30–40 minutes, or until the internal temperature reaches 165°F.
If cooking from frozen:
Double the cooking time — expect 60–80 minutes total.
Tip: Let the chicken rest for a few minutes before removing the netting and serving.

Fish Cooking Instructions

Almond Crusted Sole

Bake from frozen.

Place fillets on a lightly greased baking pan.

Conventional oven: Preheat oven to 375 degrees.

Bake for 20 – 22 minutes.

Convection oven: Preheat oven to 325 degrees.

Bake for 11 – 13 minutes.

Cajun Crusted Tilapia

Cook from frozen.

Place fillets on a lightly greased baking pan.

Conventional oven: Preheat oven to 375 degrees and bake for 19 – 21 minutes.

Convection oven: Preheat oven to 325 degrees and bake 12 – 14 minutes.