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Barbecuing Guide

Type Thickness/Weight Approximate Total Barbecue Time

RED MEAT

Steak: Sirloin strip, Porterhouse,

rib-eye, T-bone, and beef ﬁllet steak

(tenderloin)

¾ inch (19 mm) thick 4 to 6 minutes direct high heat

1 inch (25 mm) thick 6 to 8 minutes direct high heat

2 inches (5 cm) thick

14 to 18 minutes sear 6 to 8 minutes direct high heat,

then 8 to 10 minutes indirect high heat

Flank Steak 1½ to 2 pounds (0.68 - 0.91 kg), ¾ inch (19 mm) thick 8 to 10 minutes direct medium heat

Minced Beef Patty ¾ inch (19 mm) thick 8 to 10 minutes direct medium heat

Whole beef ﬁllet 3 to 4 pounds (1.36 -1.81 kg)

45 to 60 minutes 15 minutes direct medium heat, then

30 to 45 minutes indirect medium heat

PORK

Bratwurst: fresh 3 ounce (85 g) link 20 to 25 minutes direct low heat

Chop: boneless or bone in

¾ inch (19 mm) thick 6 to 8 minutes direct high heat

1¼ to 1½ inches (3.18 - 3.81 cm) thick

10 to 12 minutes sear 6 minutes direct high heat, then

4 to 6 minutes indirect high heat

Ribs: baby back, spareribs 3 to 4 pounds (1.36 -1.81 kg) 1½ to 2 hours indirect medium heat

Ribs: country-style, bone in 3 to 4 pounds (1.36 -1.81 kg) 1½ to 2 hours indirect medium heat

Whole beef ﬁllet 1 pound (0.45 kg)

30 minutes sear 5 minutes direct high heat, then 25

minutes indirect medium heat

POULTRY

Chicken Breast: boneless, skinless 6 to 8 ounces (170-226 g) 8 to 12 minutes direct medium heat

Chicken Thigh: boneless, skinless 4 ounces (113g) 8 to 10 minutes direct medium heat

Chicken Pieces: bone in, assorted 3 to 6 ounces (85-170 g)

36 to 40 minutes 6 to 10 minutes direct low heat, then

30 minutes indirect medium heat

Chicken, Whole 4 to 5 pounds (1.81-2.27 kg) 1 to 1¼ hours indirect medium heat

Cornish Game Hen 1½ to 2 pounds (0.68-0.91 kg) 60 to 70 minutes indirect medium heat

Turkey: whole, unstued 10 to 12 pounds (4.54-5.44 kg) 2 to 2½ hours indirect medium heat

SEAFOOD

Fish, Fillet, or Steak: halibut,

red snapper, salmon, sea bass,

swordﬁsh, and tuna

¼ to ½ inch (6.35-12.7 mm) thick 3 to 5 minutes direct medium heat

1 to 1¼ inches (25-31 mm) thick 10 to 12 minutes direct medium heat

Fish, whole

1 pound (0.45 kg) 15 to 20 minutes indirect medium heat

3 pounds (1.36 kg) 30 to 45 minutes indirect medium heat

Prawn 1½ ounces (42.5 g) 2 to 4 minutes direct high heat

VEGETABLES

Asparagus ½ inch (12.7 mm) diameter 6 to 8 minutes direct medium heat

Corn

in husk 25 to 30 minutes direct medium heat

husked 10 to 15 minutes direct medium heat

Mushrooms

shiitake or button 8 to 10 minutes direct medium heat

portobello 10 to 15 minutes direct medium heat

Onion

halved 35 to 40 minutes indirect medium heat

½ inch (12.7 mm) slices 8 to 12 minutes direct medium heat

Potatoes

whole 45 to 60 minutes indirect medium heat

½ inch (12.7 mm) slices

9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes

direct medium heat

The cuts, thicknesses, weights, and barbecuing times above are meant to be guidelines. Factors such as altitude, wind and outside temperature can aect cooking times.

Two rules of thumb: Barbecue steaks, ﬁsh ﬁllets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired

doneness), turning food once halfway through barbecuing time. Barbecue roasts, whole poultry, bone-in poultry pieces, whole ﬁsh, and thicker cuts using the indirect

method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s

deﬁnition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking.