24
Fillets, Steaks, Chunks!
Halibut, Salmon, Swordfish, 8
oz (0.25 kg)
!
!
Whole, Catfish, Rainbow
T
rout, 8-11 oz (0.25-!
0.34 kg)
Shellfish, Scallops, Shrimp
DIRECT!
Medium!
!
!
DIRECT!
High!
DIRECT!
Medium
4-6 per !
½" (1.3 cm)
thickness of fish
!
!
5-7 per side!
!
4-8
Grill, turning once. Brush gril
l with
oil to keep fish from sticking.
Remove when inside is opaque and
flaky with skin easily removed.
Turkey
Whole breast (bone-in)!
!
Half breast (bone-in)!
Whole, !
7-12 lbs (2.6-5.4 kg)
INDIRECT!
HI/OFF/HI!
INDIRECT!
Medium/OFF/Medium
INDIRECT!
HI/OFF/HI
170°F/77°C!
!
170°F/77°C!
Breast 170°F/77°C!
Thigh 180°F/82°C
14-18 per lb!
(7-8 per kg)!
25-30 per lb!
(11-14 per kg)
11-16 per lb!
(5-7 per kg)
Tent with foil until last !
30 minutes of cooking time.!
Start skin side down.!
Less than 11 lbs (5.0 kg)
Fresh Vegetables
Corn on the cob!
!
Eggplant!
!
Onion, !
½" (1.3 cm) thick!
Potatoes, !
Sweet, whole
Baking, whole!
Peppers, !
Roasted!
!
!
Squash, !
Summer, Zucchini!
Garlic!
Roasted
DIRECT!
Medium!
DIRECT!
Medium!
DIRECT!
Medium!
DIRECT!
Medium
DIRECT!
High
DIRECT!
High!
!
!
DIRECT!
Medium!
DIRECT!
Medium
20-25!
!
7-10!
!
8-20!
!
40-70!
45-90!
15-22!
!
!
!
7-10!
!
20-25
Soak in cold water 20 minutes. Do
not husk. Shake
off excess water
.
Wash and cut into ½" (1.3 cm)
slices o
r lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
!
Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to loosen
blackened skin. Peel and remove
seeds.
Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
FOOD COOKING METHOD/
BURNER SETTING
I
NTERNAL TEMP. TIME!
(total minutes)
SPECIAL INSTRUCTIONS
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