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  • Beef Grilling Guide

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    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, outside temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick steaks over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts 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 are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

    Cut of Meat
    Thickness or Weight
    Approximate Cooking Time
    Beef, ground ¾" thick 8 to 10 min direct high heat (450° to 550°F), turning once
    Filet mignon steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once
      1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once
      1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
      2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
    Flank steak ¾" thick 8 to 10 min direct medium heat (350° to 450°F), turning once
    Flat iron steak 1" thick 8 to 10 min direct medium heat (350° to 450°F), turning once
    Hanger steak 1" thick 8 to 10 min direct medium heat (350° to 450°F), turning once
    Hot dog 4 oz 5 to 7 min direct medium heat (350° to 450°F), turning once
    Kabob 1" cubes 4 to 6 min direct high heat (450° to 550°F), turning once
      1½" cubes 6 to 7 min direct high heat (450° to 550°F), turning once
    New York strip steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once
      1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once
      1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
      2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
    Porterhouse steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once
      1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once
      1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
      2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
    Rib eye steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once
      1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once
      1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
      2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
    Rib roast, boneless 5–6 lb 1¼ to 1¾ hours indirect medium heat (350° to 450°F)
    Rib roast, with bone 5–6 lb 1½ to 2 hours indirect medium heat (350° to 450°F)
      8 lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 2-1⁄3 to 3 hours indirect low heat (250° to 300°F)
    Skirt steak ½" thick 4 to 6 min direct high heat (450° to 550°F), turning once
    Strip loin roast, boneless 4–5 lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 40 to 50 min indirect medium heat
    T-bone steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once
      1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once
      1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
      2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
    Tenderloin, whole 3½–4 lb sear 15 min direct medium heat (350° to 450°F), turning a quarter turn every 4 min; grill 20 to 30 min indirect medium heat
    Top sirloin 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
    Tri-tip roast 2–2½ lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 20 to 30 min indirect medium heat
    Veal rib chop 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
  • Pork Grilling Guide

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    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, outside temperature, and desired doneness. A few rules of thumb: Grill steaks and chops 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick chops over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts, ribs, and bratwurst using the Indirect Method for the time given on the chart or until an instant-read thermometer registers the desired internal temperature. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving.

    Type
    Thickness or Weight
    Approximate Cooking Time
    Bratwurst, fresh 3 oz link 20 to 25 min direct medium heat (350° to 450°F), turning every few minutes
    Bratwurst, pre-cooked 3 oz link 10 to 12 min direct medium heat (350° to 450°F), turning every few minutes
    Loin roast, bone-in 3–5 lbs 1¼ to 1¾ hours indirect medium heat (350° to 450°F)
    Loin roast, boneless 2½ lb sear 15 to 20 minutes direct medium heat (350° to 450°F), turning occasionally; grill 30 to 40 indirect medium heat
    Pork chop, boneless or bone-in ¾" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1" thick 8 to 10 min direct medium heat (350° to 450°F), turning once
      1¼" thick sear 6 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
    Pork shoulder (Boston butt), boneless 5–6 lbs 5 to 7 hours indirect low heat (250° to 300°F)
    Pork, ground ¾" thick 12 to 15 min direct medium heat (350° to 450°F), turning once
    Ribs, baby back 1½–2 lb 3 to 4 hours indirect low heat (250° to 300°F)
    Ribs, country-style, bone-in 1" thick 45 to 50 min indirect medium heat (350° to 450°F)
    Ribs, country-style, boneless 1" thick 12 to 15 min direct medium heat (350° to 450°F), turning once
    Ribs, spareribs 2½–3½ lb 3 to 4 hours indirect low heat (250° to 300°F)
    Tenderloin 1 lb 15 to 20 min direct medium heat (350° to 450°F), turning every 5 minutes
  • Poultry Grilling Guide

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    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, outside temperature, and desired doneness. Two rules of thumb: Grill boneless chicken pieces using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole poultry using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Let larger cuts of meat rest 10 to 15 minutes before carving.

    Type
    Thickness or Weight
    Approximate Cooking Time
    Chicken breast, bone-in 10–12 oz 3 to 5 min direct medium heat (350° to 450°F); 20 to 30 min indirect medium heat
    Chicken breast, boneless, skinless 6–8 oz 8 to 12 min direct medium heat (350° to 450°F), turning once
    Chicken drumstick, bone-in 3–4 oz 6 to 10 min direct medium heat (350° to 450°F); 30 min indirect medium heat
    Chicken thigh meat, ground ¾" thick 12 to 14 min direct medium heat (350° to 450°F), turning once
    Chicken thigh, bone-in 5–6 oz sear 6 to 10 min direct medium heat (350° to 450°F); grill 30 min indirect medium heat
    Chicken thigh, boneless, skinless 4 oz 8 to 10 min direct medium heat (350° to 450°F), turning once
    Chicken wing 2–3 oz 5 to 8 min direct medium heat (350° to 450°F); 30 to 35 min indirect medium heat
    Chicken, whole 4–5 lb 1¼ to 1½ hours indirect medium heat (350° to 450°F)
    Chicken, whole leg 10–12 oz sear 8 to 10 min direct medium heat (350° to 450°F); grill 40 to 50 min indirect medium heat
    Cornish game hen 1½–2 lb 50 to 60 min indirect high heat (450° to 550°F)
    Turkey breast, boneless 2½ lb 1 to 1¼ hours indirect medium heat (350° to 450°F)
    Turkey, whole, unstuffed 10–12 lb 2½ to 3½ hours indirect low heat (250° to 350°F)
  • Vegetable Grilling Guide

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    Place vegetables directly on the cooking grate. Grill for the time given in the chart, turning once halfway through grilling time. Times are for crisp-tender vegetables.

    Type
    Thickness or Weight
    Approximate Cooking Time
    Artichoke heart halved boil 10 to 12 min; grill 4 to 6 min direct medium heat (350° to 450°F), turning once
    Asparagus ½" dia 6 to 8 min direct medium heat (350° to 450°F), turning once or twice
    Beet 6 oz 1 to 1½ hours indirect medium heat (350° to 450°F)
    Bell pepper whole 10 to 15 min direct medium heat (350° to 450°F), turning occasionally
    Carrot 1" dia boil 4 to 6 min; grill 3 to 5 min direct high heat (450° to 550°F), turning occasionally
    Cherry tomato whole 2 to 4 min direct medium heat (350° to 450°F), turning once
    Corn, husked 1 ear 10 to 15 min direct medium heat (350° to 450°F), turning occasionally
    Corn, in husk 1 ear 25 to 30 min direct medium heat (350° to 450°F), turning occasionally
    Eggplant ½" slices 8 to 10 min direct medium heat (350° to 450°F), turning once
    Fennel ¼" slices 10 to 12 min direct medium heat (350° to 450°F), turning once
    Garlic whole 45 to 60 min indirect medium heat (350° to 450°F)
    Mushroom, portabello whole 10 to 15 min direct medium heat (350° to 450°F), turning once
    Mushroom, shiitake or button whole 8 to 10 min direct medium heat (350° to 450°F), turning once
    Onion ½" slices 8 to 12 min direct medium heat (350° to 450°F), turning once or twice
      halved 35 to 40 min indirect medium heat (350° to 450°F)
    Potato, new halved 15 to 20 min direct medium heat (350° to 450°F), turning occasionally
    Potato, russet ½" slices 9 to 11 min; simmer 3 min and grill 6 to 8 min direct medium heat (350° to 450°F), turning once
      whole 45 to 60 min indirect medium heat (350° to 450°F)
    Scallion whole 3 to 4 min direct medium heat (350° to 450°F), turning once
    Squash, acorn (1½ lb) halved 40 to 60 min indirect medium heat (350° to 450°F)
    Sweet potato ¼" slices 8 to 10 min direct medium heat (350° to 450°F), turning once
      whole 50 to 60 min indirect medium heat (350° to 450°F)
    Tomato, garden or plum halved 6 to 8 min direct medium heat (350° to 450°F), turning once
      whole 8 to 10 min direct medium heat (350° to 450°F), turning once
    Zucchini ½" slices 3 to 5 min direct medium heat (350° to 450°F), turning once
      halved 4 to 6 min direct medium heat (350° to 450°F), turning once
  • Game Grilling Guide

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    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, outside temperature, and desired doneness. Two rules of thumb: Grill steaks and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts and whole birds using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Let roasts and larger cuts of meat rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

    Type
    Thickness or Weight
    Approximate Cooking Time
    Buffalo, strip steak 1 6 to 7 minutes direct high heat (450° to 550°F), turning once
    Duck breast, boneless, skinless 5–6 oz grill 8 to 10 min direct medium-low heat (about 350°F), turning once
    Duck, whole 5½–6 lb 40 min indirect high heat (450° to 550°F)
    Goose, whole 10-12 lbs 3 hours indirect medium heat (350° to 450°F)
    Ground buffalo patties ¾" thick 7 to 9 min direct medium heat (350° to 450°F), turning once
    Quail, whole 5 oz 15 to 20 minutes indirect medium heat (350° to 450°F)
    Rack of venison 2½–3 lb 45 minutes indirect medium heat (350° to 450°F)
    Squab, whole or butterflied 1 lb 35 to 45 minutes indirect medium heat (350° to 450°F)
  • Fruit Grilling Guide

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    The following grilling times are meant to be guidelines rather than hard and fast rules. Such factors as altitude, outside temperature, and the fruit's ripeness affect cooking times. Grill each fruit turning once halfway through grilling time.

    Type
    Approximate Cooking Time
    Apple ½" slices 4 to 6 min direct medium heat (350° to 450°F), turning once
      whole 35 to 40 min indirect medium heat (350° to 450°F)
    Apricot halved 6 to 8 min direct medium heat (350° to 450°F), turning once
    Banana halved 6 to 8 min direct medium heat (350° to 450°F), turning once
    Nectarine halved 8 to 10 min direct medium heat (350° to 450°F), turning once
    Peach halved 8 to 10 min direct medium heat (350° to 450°F), turning once
    Pear halved 10 to 12 min direct medium heat (350° to 450°F), turning once
    Pineapple ½" slices 4 to 8 min direct medium heat (350° to 450°F), turning once
    Strawberry whole 4 to 5 min direct medium heat (350° to 450°F), turning once
  • Lamb Grilling Guide

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    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, outside temperature, and desired doneness. Two rules of thumb: Grill chops and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts 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 are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

    Type
    Thickness or Weight
    Approximate Cooking Time
    Lamb chop, rib or loin ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once
      1" thick 6 to 8 min direct high heat (450° to 550°F), turning once
      1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once
    Lamb chop, shoulder 10–12 oz 45 to 50 min indirect medium heat (350° to 450°F), turning once or twice
    Lamb, ground ¾" thick 8 to 10 minutes direct medium heat (350° to 450°F), turning once
    Leg of lamb, boneless, rolled 2½–3 lb sear 10 to 15 min direct medium heat (350° to 450°F), turning as needed; grill 20 to 30 min indirect medium heat
    Rack of lamb 1–1½ lb sear 5 min direct medium heat (350° to 450°F), turning once; grill 10 to 15 min indirect medium heat
    Rib crown roast 3–4 lb 1 to 1¼ hours indirect medium heat (350° to 450°F)
  • Seafood Grilling Guide

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    The following 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, outside temperature, and desired doneness. Two rules of thumb: Grill fish fillets using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole fish using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature.

    Type
    Thickness or Weight
    Approximate Cooking Time
    Clam 2–3 oz 6 to 8 min direct high heat (450° to 550°F); discard any that do not open
    Fillet or steak ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
    Fish, whole 1 lb 15 to 20 min indirect medium heat (350° to 450°F)
      2–2½ lb 20 to 30 min indirect medium heat (350° to 450°F)
      3 lb 30 to 45 min indirect medium heat (350° to 450°F)
    Halibut ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
    Lobster tail 6 oz tail 7 to 11 min direct medium heat (350° to 450°F), turning once
    Mussel 1–2 oz 5 to 6 min direct high heat (450° to 550°F); discard any that do not open
    Oyster 3–4 oz 2 to 4 min direct high heat (450° to 550°F)
    Red snapper ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
    Salmon ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
    Scallop 1½ oz 4 to 6 min direct high heat (450° to 550°F), turning once
    Sea bass ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
    Shrimp 1 oz 2 to 4 min direct high heat (450° to 550°F), turning once
    Swordfish ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
    Tuna ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once
      1" thick 5 to 10 min direct high heat (450° to 550°F), turning once
      1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once