Weber Q3200 - GRILLING GUIDE

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GRILLING GUIDE
For great grilling inspiration, visit www . weber.com/recipes
The following cuts, thicknesses, weights, and grilling times are meant to
be guidelines. Factors such as altitude. wind. and outside temperature can
affect cooking times. 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 food once halfway through grilling time. Gr ill roasts, whole poultry,
bone-in poultry pieces, whole fish, and th icker cuts over low/medium heat using a roasting rack..
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 USOA's def inition 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. The internal tempe rature of the meat w ill rise by 5 to 10 degrees during this time.
Steak: New York strip, rib -eye. and
filet mignon (tenderloin)
¾ inch thick
3 to 5 minutes high heat
1 inch thick
6 to 8 minutes high heat
Steak: Por terhouse and T-bone
¾ inch thick
4 to 6 minutes high heat
1 inch thick
8 to 10 minutes hig h heat
Flank Steak
1½ to 2 pounds,¾ inch thick
12 to 14 minutes high heat
Ground Beef Patty
¾ inch thick
8 to 10 minutes medium heat
Tenderloin
3 to 4 pounds
25 to 30 minutes sear 10 minutes high heat.
and grill 15 to 20 low heat
Bratwurst: fr esh
5 ounce lin k
10 to 15 minutes low heat
Chop: boneless or bone in
¾ inch thick
10 to 14 minutes sear 6 minutes high heat, and gri ll
4 to 8 minutes low heat
1¼ to 1½ inches thick
14 to 18 minutes sear 8 minutes high heat, and gri ll
6 to 1 0 minu tes low heat
Ribs: baby back•
3 to 4 pounds
1 to 1 ½ hours low heat (with rib rack.. )
Ribs: spareribs
3 to 4 pounds
1 to 1½ hours low heat, 30 min utes bone side down,
then turn every 1 0 to 15 minutes
Tenderloin
1 pound
20 to 25 minutes sear 10 minutes high heat (turn 3 times}.
and grill 10 to 15 minutes low heat
Chicken Breast: boneless, skinless
6 to 8 ounces
12 to 16 minutes medium heat
Chicken Pieces: bone in. assorted
3 to 6 ounces
35 to 45 minutes low heat
Chic ken: whole"
4 to 5 pounds
1 to 1½ hours medium heat (with roasting rack.. )
Cornish Game Hen 3 to 4 pounds 30 to 35 minutes medium heat (wi th ro asting rack.. )
Turkey Breast: bone in· 5 to 6 pounds 1 to 1½ hours low heat (with roasting rack")
Fish, Fillet or Steak:
salmon, swordfish, and tuna
¼to½ inch thick
6 to 8 minutes medium heat
1 to 1¼ inches thick
8 to 10 minutes med ium heat
Fish, Fillet or Steak:
halibut and sea bass
¼to½ inch thick
10 to 12 minutes medium heat
1 to 1¼ inches thic k
12 to 14 minutes medium heat
Shrimp
1½ ounces
3 to 5 minutes medium heat
Asparagus
½-inch diamet er
3 to 5 minutes medium heat
Corn
in husk
25 to 30 minutes medium heat
husked
10 to 15 minutes medium heat
Mushroom
shiitake or button
8 to 10 minutes med ium heat
portabello
12 to 15 minutes medium heat
Onion
½ inch slices
8 to 12 minutes m edium heat
Potato
whole
45 to 60 minutes low heat
½ inch slices
14 to 16 minutes medium heat
•cuts that can only be grilled on the Webe•r a • • 200D ' M series gas grills.
.. Sold separately .
© 2014 Web er-Stephen Pr oducts LLC
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