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GRILLING GUIDE
The following cuts, thicknesses, weights, and grilling times are
meant to be guidelines rather than hard and fast rules. Cooking
times are affected by such factors as altitude, wind, outside
temperature, and desired doneness. Two rules of thumb: Grill
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 once halfway through grilling time.
Grill 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 reaches the desired
internal temperature. Cooking times for beef and lamb are for the
USDA’s definition of medium doneness unless otherwise noted.
Let roasts, larger cuts of meat, and thick chops and steaks rest
for 5 to 10 minutes before carving. The internal temperature of
the meat will rise by 5 to 10 degrees during this time.
Lamb Thickness/Weight Approximate Grilling Time
Chop: loin, rib, shoulder, or sirloin 3/4 to 1-1/4 inches thick 8 to 12 minutes Direct Medium
Leg of lamb, semi-boneless, rolled 6 to 7 pounds 2-1/2 hours Indirect Medium
Rib crown roast 3 to 4 pounds 1 to 1-1/4 hours Indirect Medium
Ground lamb patty 3/4 inch thick 10 minutes Direct Medium
Rack of lamb 1 to 1-1/2 pounds 25 to 35 minutes Direct Medium
Beef Thickness/Weight Approximate Grilling Time
Steak: New York, porterhouse, 3/4 inch thick 4 to 6 minutes (medium rare) Direct High
rib-eye, T-bone, or tenderloin
1 inch thick 6 to 8 minutes (medium rare) Direct High
1-1/4 inches thick 8 to 10 minutes (medium rare) Direct High
1-1/2 inches thick 12 to 16 minutes; sear 8 to 10 minutes Direct High,
grill 4 to 6 minutes (medium rare) Indirect High
2 inches thick 18 to 22 minutes; sear 8 to 10 minutes Direct High,
grill 10 to 12 minutes (medium rare) Indirect High
Skirt steak 1/4 to 1/2 inch thick 5 to 7 minutes Direct High
Flank steak 1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes Direct Medium
Kabob 1 to 1-1/2 inch cubes 10 to 12 minutes Direct Medium
Tenderloin, whole 3-1/2 to 4 pounds 35 to 50 minutes (medium rare); sear 20 minutes
Direct Medium, grill 15 to 30 minutes Indirect Medium
Ground beef patty 3/4 inch thick 8 to 10 minutes Direct Medium
Rib-eye roast, boneless 5 to 6 pounds 1-1/2 to 2 hours Indirect Medium
Tri-tip roast 2 to 2-1/2 pounds 30 to 40 minutes; sear 10 minutes Direct High,
grill 20 to 30 minutes Indirect Medium
Rib roast 12 to 14 pounds 2-1/2 to 2-3/4 hours Indirect Medium
Veal loin chop 1 inch thick 10 to 12 minutes Direct Medium
Meat Temperatures
Poultry
Whole bird, legs and thighs 180
˚F (82˚C)
Breast 170
˚F (77˚C)
Beef, Veal & Lamb, Roasts & Steaks
Medium Rare 145˚F (63˚C)
Medium 160˚F (71˚C)
Well Done 170
˚F (77˚C)
Pork
Chops, roast, ribs, sausage and fresh ham 160
˚F (71˚C)
Ham, fully cooked 140˚F (60˚C)
Ground Meat
Beef, veal, lamb and pork 160
˚F (71˚C)
Chicken and turkey 165
˚F (74˚C)
Use a meat thermometer for complete accuracy.
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