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Grilling Guide
BEEF SIZE GRILLING TIME INTERNAL TEMP
Steaks 3/4” (2cm) thick
3-4 min./side Med. rare 145°F (62°C)
4-5 min./side Med. 160°F (71°C)
Kabobs 1” (2.5cm) cubes 3-4 min./side 145°-160°F (62°-71°C)
Hamburger patties 1/2” (12mm) thick 3-4 min./side Med. 160°F (71°C)
Roast, rolled rump 4-6 lbs. (1.8-2.7kg) 18-22 min./lb. 145°-160°F (62°-71°C)
Sirloin tip 3½-4 lbs. (1.5-1.8kg) 20-25 min./lb. 145°-160°F (62°-71°C)
Ribs, back
Cut in 1-rib portions 10 min./side Med. 160°F (71°C)
Half, 2-3 lbs. (0.9-1.3kg) 10-12 min./side Med. rare 145°F (62°C)
Tenderloin Whole, 4-6 lbs (1.8-2.7kg) 12-15 min./side Med. 160°F (71°C)
PORK SIZE GRILLING TIME INTERNAL TEMP
Chops, bone-in 3/4” (2cm) thick 3-4 min./side Med. 160°F (71°C)
Chops, bone-out 1½” (4cm) thick 7-8 min./side Med. 160°F (71°C)
Tenderloin 1/2-1½ lbs. (0.2-.06kg) 15-20 min. total Med. 145°F (62°C)
Ribs (indirect heat) 2-4 lbs. (0.9-1.8kg) 1½-2 hrs. Med. 160°F (71°C)
VENISON SIZE GRILLING TIME INTERNAL TEMP
Roast, saddle or leg 6-7 lbs. (2.7-3.1kg) 25-30 min./lb. 145°-160°F (62°-71°C)
Steaks 3/4” (2cm) thick 6-7 min./side Med. 160°F (71°C)
CHICKEN SIZE GRILLING TIME INTERNAL TEMP
Broiler fryer (indirect heat) 3-4 lbs. (1.3-1.8kg) 60-75 min. In thigh 180°F (82°C)
Cornish hen 18-24 oz. (510-680g) 45-55 min. In thigh 180°F (82°C)
Breast halves, bone-in 6-8 oz. (170-226g) each 10-15 min./side 170°F (77°C)
Breast halves, boneless 4 oz. (113g) each 6-8 min./side 170°F (77°C)
Legs or thighs 4-8 oz. (113-226g) 10-15 min./side 180°F (82°C)
Drumsticks 4 oz. (113g) 8-12 min./side 180°F (82°C)
Wings 2-3 oz. (56-85g) 8-12 min./side 180°F (82°C)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required.
• To insure that meat is cooked thoroughly use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
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