21
Grilling Guide
DON'T FORGET TO REGISTER
Barbecuing Guide
Type Thickness/Weight Approximate Total Barbecue Time
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
19 mm thick 4 to 6 minutes direct high heat
25 mm thick 6 to 8 minutes direct high heat
50 mm thick 14 to 18 minutes sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
Flank Steak 0.68 to 0.90 kg, 19 mm thick 8 to 10 minutes direct medium heat
Ground Beef Patty 19 mm thick 8 to 10 minutes direct medium heat
Tenderloin 1.3 to 1.8 kg 45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
POULTRY
Chicken Breast: boneless, skinless 170 to 226 g 8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless 113 g 8 to 10 minutes direct medium heat
Chicken Pieces: bone in, assorted 85 to 170 g 36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
Chicken: whole 1.8 - 2.2 kg 1 to 1¼ hours indirect medium heat
Cornish Game Hen 0.68 - 0.90 kg 60 to 70 minutes indirect medium heat
Turkey: whole, unstued 4.5 - 5.4 kg 2 to 2½ hours indirect medium heat
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
6.3 to 12.7 mm thick 3 to 5 minutes direct medium heat
25 - 31 mm thick 10 to 12 minutes direct medium heat
Fish: whole
0.454 kg 15 to 20 minutes indirect medium heat
1.36 kg 30 to 45 minutes indirect medium heat
VEGETABLES
Asparagus 12.7 mm in diameter 6 to 8 minutes direct medium heat
Corn
in husk 25 to 30 minutes direct medium heat
husk removed 10 to 15 minutes direct medium heat
Mushroom
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
12.7 mm slices 8 to 12 minutes direct medium heat
Potato
whole 45 to 60 minutes indirect medium heat
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 aect 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 are to
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. The internal
temperature of the meat will rise by 5to 10 degrees during this time.
To Next Page
Loading...
Need help?
General
