GRILL COOKING CHART
34
WEIGHT OR APPROXIMATE SPECIAL INSTRUCTIONS
THICKNESS TIME AND TIPS
Tenderloin,
Porterhouse,
T-Bone, Sirloin
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch High 11 to 18 minutes
Medium 1 inch Medium to 12 to 22 minutes
1-1/2 inch High 16 to 27 minutes
Well-done 1 inch Medium 18 to 30 minutes
1-1/2 inches Medium 16 to 35 minutes
Lamb
Chops & Steaks
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch High 14 to 18 minutes
Medium 1 inch Medium to 13 to 20 minutes
1-1/2 inch High 18 to 25 minutes
Well-done 1 inch Medium 17 to 30 minutes
pork
remaining fat at 2-inch intervals.
Chops Grill, turning once. Cook well done.
Well-done 1-1/2 inches Medium 30 to 40 minutes
Pork
Ham steaks
Remove excess fat from edge.
Grill, turning once.
Hot dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
brushing frequently
marinade.
Halved or Medium 40 to 60 minutes
done
Breasts well-done Medium 30 to 45 minutes
Grill, turning occasionally.
During last few minutes brush with
barbecue sauce, turn several times.
FOOD FLAME SIZE
Rare 1 inch High 8 to 14 minutes
Rare 1 inch High 10 to 15 minutes
1 inch Medium 20 to 30 minutes
Ribs Medium 30 to 40 minutes
(precooked) 1/2 inch slices High 4 to 8 minutes
Broiler/fryer 2 to 3 pounds Low or 1 to 1-1/2 hours
J25Y06P-1
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