17
GRILLING LARGER CUTS OF LARGER MEATS
Larger cuts of meat continue to cook even after they have been removed from the grill. In fact the interior tem-
perature will continue to rise 8
O
-15
O
at the core depending on the size of the cut, so you should remove your
meat from the grill prior to reaching your target temperature. Otherwise, it will be overcooked.
Vegetables and Fruits
Roasting, Smoking, and Barbequing, Low and Slow - *Hood Closed*
THESE ARE SUGGESTED COOKING TIMES. Use the above chart to develop your own cooking style. Please consult your fa-
vorite cookbook for proper internal temperatures of meat.
Seafood
Fish Fillet
½" Thick (Hood Open)
1" Thick
High Fire, 2-3 minutes each side
Medium-Low Fire, 4-5 minutes each side
4 - 6 minutes
8 - 10 minutes
Shrimp Shelled (Hood Open)
Medium Fire 2-3 minutes each side 4 - 6 minutes
Potatoes and Whole Onions
(Hood Closed)
Medium Low Fire, turn 4 times; every 15
minutes
60 minutes
Corn on the Cob, husk on (Hood
Closed)
Medium Fire, turn every 4 minutes 12 - 16 minutes
Sliced Squash, Zucchini, Egg-
plant, Asparagus (Hood Open)
Medium Fire, 2-3 minutes each side 4 - 6 minutes
Whole strawberries, sliced apples
and pineapple (Hood Open)
High Fire, 1½ - 2 minutes each side 3 - 4 minutes total
Chicken - Whole
Low to Medium Fire 45—60 minutes (160
O
Core Temperature)
Beef Roast
Medium Fire 15 minutes per pound - Rare
20 minutes per pound - Medium
25 minutes per pound - Well Done
Pork Roast
Low to Medium Fire 25 minutes per pound - Medium to Well
Done (160
O
F core temperature)
Turkey 10-15 pounds
Low Fire 11/2—2 hours (160
O
F core Temperature)
Meat & Poultry CONTROL SETTING TOTAL COOKING TIME
Beef Tenderloin or Roast (Hood
Closed)
Medium Low Fire, 20-30 minutes each
side. Remove when core temperature
reaches 125
O
F. Rest 10 minutes before
cutting.
45-60 minutes depending on wt. – Rare to
Medium Rare. Core temperature should
reach 135
O
F on resting.
Pork Tenderloin or Roast (Hood
Closed)
Medium Low Fire, 15-22 minutes each
side. Remove when core temperature
reaches 140
O
F to 155
O
F. Rest 10 minutes
before cutting.
30-45 minutes depending on wt.-Medium to
Well Done. Core temperature should reach
150
O
to 165
O
.
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