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 doneness and temperature. Turn
meat over halfway through grilling time.
CUT
THICKNESS
OR WEIGHT
DONENESS,
TEMPERATURE
DIRECT
GRILLING TIME
INDIRECT
GRILLING TIME
BEEF
Boneless
sirloin steak
1
inch
1 1/2 inches
Medium
rare,145°F
Medium, 160°F
Medium rare, 145°F
Medium, 160°F
14
to 18 mins
18 to 22 mins
32 to 36 mins
36 to 40 mins
22
to 26 mins
26 to 30 mins
32 to 36 mins
36 to 40 mins
Flank
steak
3/4
to 1 inch
Medium,
160°F
12
to 14 mins
18
to 22 minutes
Ground
meat patties
3/4
inch
(4 per pound)
Medium,
160°F
14
to 18 mins
20
to 24 minutes
Steak
(blade, chuck, top round)
1
inch
1 1/2 inches
Medium
rare, 145°F
Medium, 160°F
Medium rare, 145°F
Medium, 160°F
14
to 16 mins
18 to 20 mins
19 to 26 mins
27 to 32 mins
45
to 55 mins
60 to 70 mins
50 to 60 mins
1 to 1 1/4 hours
Steak
(porterhouse, rib, rib eye, sirloin,
T-Bone, tenderloin, top loin)
1
inch
1 1/4 to 1 1/2 inches
Medium
rare, 145°F
Medium, 160°F
Medium rare, 145°F
Medium, 160°F
8
to 12 mins
12 to 15 mins
14 to 18 mins
18 to 22 mins
16
to 20 mins
20 to 24 mins
20 to 22 mins
22 to 26 mins
LAMB
Chop
1
inch
Medium
rare, 145°F
Medium, 160°F
10
to 14 mins
14 to 16 mins
16
to 18 mins
18 to 20 mins
Boneless
rolled leg roast
3
to 4 pounds
Medium
rare, 145°F
Medium, 160°F
1
3/4 to 2 1/4 hours
2 to 2 1/2 hours
PORK
Chop
3/4
inch
1 1/4 to 1 1/2 inches
160°F
160°F
8
to 11 mins
25 to 30 mins
20
to 24 mins
35 to 40 mins
Boneless
top loin roast
2
to 4 pounds
(single loin)
3 to 5 pounds
(double loin)
160°F
160°F
1
to 1 1/4 hours
1 1/4 to 2 1/4 hours
Tenderloin
3/4
to 1 pound
160°F
30
to 45 mins
Ribs,
baby back
2
to 4 pounds
medium
1
1/4 to 1 1/2 hours
Ribs,
country style
2
to 4 pounds
well-done
1
1/2 to 2 hours
Ribs,
loin back or spareribs
2
to 4 pounds
well-done
1
1/4 to 1 1/2 hours
Ham
(fully cooked)
Boneless half
Boneless portion
4 to 6 pounds
3 to 4 pounds
140°F
140°F
1 3/4 to 2 1/2 hours
1 1/2 to 2 1/4 hours
POULTRY
If desired, remove poultry skin. Test
grill for medium temperature. Place
poultry on 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 or until meat reaches
desired temperature, is tender, and
no pinkness remains. Turn over halfway
through grilling time.
TYPE
OF POULTRY
THICKNESS
OR WEIGHT
DONENESS,
TEMPERATURE
DIRECT
GRILLING TIME
INDIRECT
GRILLING TIME
Chicken
broiler-fryer, half
1
1/4 to 1 1/2 pounds
180°F
40
to 50 mins
1
to 1 1/4 hours
Chicken
breast half, skinned and boned
4
to 5 ounces each
170°F
12
to 15 mins
15
to 18 mins
Chicken
quarters
2
1/2 to 3 pounds total
180°F
40
to 50 mins
50
to 60 mins
Meaty
chicken pieces
2
to 2 1/2 pounds total
180°F
35
to 45 mins
50
to 60 mins
Turkey
breast tenderloin steak
4
to 6 ounces each
170°F
12
to 15 mins
15
to 18 mins
Ground
poultry patties
3/4
inch (4 per pound)
165°F
14
to 18 mins
20
to 24 mins
SEAFOOD
Thaw seafood, if frozen; rinse and pat
dry. Test grill for desired temperature.
For fish fillets, lightly grease a grill
basket or grilling tray; add fillets.
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-thick
fish over halfway through grilling time.
When done, fish should flake easily
when tested with a fork; scallops and
shrimp should appear opaque.
