Grill Guide
Grill Guide
Beef
Trim excess fat from meat. Test grill for desired temperature. Place meat on the grill rack directly over preheated coals for direct grilling or over a drip pan for indirect grilling. On a charcoal grill, cook meat uncovered for direct grilling; cover for indirect grilling. Cover a gas grill for direct or indirect grilling. Grill for time given below or until meat reaches the desired oneness and temperature. Turn meat over halfwa through grilling time.
| Thickness or weight | Doneness, Temperature | Direct Grilling Time | Indirect Grilling Time | Boneless Sirloin Steak | 1 in 1 ½ in | Medium Rare. 145°F Medium.160°F Medium Rare, 145°F Medium.160°F | 14-18 minutes 18-22 minutes 32-36 minutes 36-40 minutes | 22-16 minutes 26-30 minutes 32-36 minutes 36-40 minutes |
|---|---|---|---|---|
| Flank Steak | ¾ to 1 in. | Medium.160°F | 12-14 minutes | 18-22 minutes |
| Ground meat patties | Medium.160°F | Medium.160°F | 14-18 minutes | 20-24 minutes |
| Steak (Blade, Chuck. Top Round) | 1 in. | Medium.160°F | 14-16 minutes 18-20 minutes 19.26 minutes 27-32 minutes | 45-55 minutes 60-70 minutes 50-60 minutes 1 - 1 ¼ hours |
| Steak (Porterhouse. Rib, Rib Eye, Sirloin) | 1 in. | Medium Rare, 145°F Medium, 160°F | 8-12 minutes 12-15 minutes | 16-20 minutes 20-24 minutes |
| T-bone, Tenderloin Top Loin | 1 ¼ to 1 ½ in | Medium Rare, 145°F Medium,160°F | 14-18 minutes 18-22 minutes | 20-22 minutes 22-26 minutes |
Pork
Trim excess fat from meat. Test grill for desired temperature, Place meat on the grill rack directly over preheated coals for direct grilling or over a drip pan for indirect grilling. On a charcoal grill, cook meat uncovered for direct grilling; cover for indirect grilling. Cover a gas grill for direct or indirect grilling. Grill for time given below or until meat reaches the desired oneness and temperature. Turn meat over halfway through grilling time.
| Thickness or weight | Doneness, Temperature | Direct Grilling Time | Indirect Grilling Time | Chop | ¾ in. 1 ¼ to 1 ½ in. |
160°F 160°F | 8-11 minutes 25-30 minutes | 20-24 minutes 35-40 minutes |
|---|---|---|---|---|
| Bonless Top Loin Roast | 2-4 lbs (single loin) 3-5 lbs. (double loin) | 160°F 160°F | 1 - 1 ¼ hours 1 ¼ - 1 ½ hours | |
| Tenderloin | ¾ - 1 lb. | 160°F | 30-45 minutes | |
| Ribs, baby rack | 2 - 4 lbs. | Medium | 1 ¼ - 1 ½ hours | |
| Ribs, Country Style | 2 - 4 lbs. | well-done | 1 ½ - 2 hours | |
| Ribs, Loin back or Spareribs | 2 - 4 lbs. | well-done | 1 ¼ - 1 ½ hours | |
| Ham (fully cooked) Boneless half Boneless portion | 4-6 lbs. 3-4 lbs. | 140°F 140°F | 1 ¾ - 2 ½ hours 1 ¼ - 2 ¼ hours |
LAMB
Trim excess fat from meat. Test grill for desired temperature, Place meat on the grill rack directly over preheated coals for direct grilling or over a drip pan for indirect grilling. On a charcoal grill, cook meat uncovered for direct grilling; cover for indirect grilling. Cover a gas grill for direct or indirect grilling. Grill for time given below or until meat reaches the desired oneness and temperature. Turn meat over halfway through grilling time.
| Thickness or weight | Doneness, Temperature | Direct Grilling Time | Indirect Grilling Time | |
|---|---|---|---|---|
| Chop | 1 in. | Medium Rare, 145°F Medium, 160°F | 10-14 minutes 18-22 minutes | 16-18 minutes 22-26 minutes |
| Boneless Rolled Leg Roast | 3-4 Ibs. | Medium Rare, 145°F Medium, 160°F | 1 ¾ - 2 ½ hours 2 - 2½ hours |
POULTRY
Trim excess fat from meat. Test grill for medium temperature. Place poultry on the grill rack, bone side up, directly over preheated coals for direct grilling or over a drip pan for indirect grilling. On a charcoal grill, cook uncovered for direct grilling; cover for indirect grilling. Cover a gas grill for direct or indirect grilling. Grill for time given below or until meat reaches the desired temperature, is tender, and no pinkness remains. Turn over halfway through grilling time.
| Thickness or weight | Doneness, Temperature | Direct Grilling Time | Indirect Grilling Time | Chicken Broiler-Fryer Half | 1 ¼- 1 ½ bs. | 180°F | 40-50 minutes | 1 - 1¼ hours |
|---|---|---|---|---|
| Chicken Breast Half Skinned and Boned | 4-5 oz. each | 170°F | 12-15 minutes | 15-18 minutes |
| Chicken Quarters | 2 ½ - 3 Ibs. total | 180°F | 45-50 minutes | 50-60 minutes |
| Meaty Chicken Pieces | 2 - 2 ½ lbs. total | 180°F | 30-45 minutes | 50-60 minutes |
SEAFOOD
Thaw Seafood, if frozen rinse and pat dry. Test grill for desired temperature. For fish filets, lighty grease a grill basket or grilling tray; add filets. For fish steaks and whole fish, lightly grease the grill rack. Place the seafood on the rack directly over preheated coals for direct grilling or over a drip pan for indirect grilling. Cook seafood uncovered for direct grilling or covered for indirect grilling. Grill for time given below or until seafood reaches desired doneness. Turn 1 inch think fish over halfway through grilling time. When done, fish should flake easily when tested with a fork; scallops or shrimp should appear opaque.
| Thickness or weight | Doneness, Temperature | Direct Grilling Time | Indirect Grilling Time | Prepped Fish | ½ - 1½ lbs. | Flakes | 7-9 minutes per ½ lb. | 20-25 minutes per ½ lb. |
|---|---|---|---|---|
| Filets, Steaks Cubes (for kabobs) | ½ - 1 inch thick | Flakes | 4-6 minutes per ½ in. thickness | 15-18 minutes per ½ in. thickness |
| Sea Scallops (for kabobs) | 12-15 per lb. | Opaque | 5-8 minutes | 5-7 minutes |
| Shrimp (for kabobs) | Medium (20 per Ib.) Jumbo (12-15 per Ib.) | Opaque Opaque | 6-8 minutes 10-12 minutes | 6-8 minutes 10-12 minutes |