(925) 370-1522

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
Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • Price
  • Stock
  • Description
  • Content
  • Add to cart
Click outside to hide the comparison bar
Compare