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Grilling Guide
Type
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
Flank Steak
Ground Beef Patty
Tenderloin
PORK
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
POULTRY
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
Fish: whole
Shrimp
VEGETABLES
Asparagus
Corn
Mushroom
Onion
Potato
The cuts, thicknesses, weights, and grilling times above 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. 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 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. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.
DON'T FORGET TO REGISTER
Thickness/Weight
¾ inch (19 mm) thick
1 inch (25 mm) thick
2 inches (5 cm) thick
1½ to 2 pounds (0,68 - 0,91 kg), ¾ inch (19 mm) thick
¾ inch (19 mm) thick
3 to 4 pounds (1,36 -1,81 kg)
3 ounce (85 g) link
¾ inch (19 mm) thick
1¼ to 1½ inches (3,18 - 3,81 cm) thick
3 to 4 pounds (1,36 -1,81 kg)
3 to 4 pounds (1,36 -1,81 kg)
1 pound (0,45 kg)
6 to 8 ounces (170-226 g)
4 ounces (113g)
3 to 6 ounces (85-170 g)
4 to 5 pounds (1,81-2,27 kg)
1½ to 2 pounds (0,68-0,91 kg)
10 to 12 pounds (4,54-5,44 kg)
¼ to ½ inch (6,35-12,7 mm) thick
1 to 1¼ inches (25-31 mm) thick
1 pound (0,45 kg)
3 pounds (1,36 kg)
1½ ounces (42,5 g)
½ inch (12,7 mm) diameter
in husk
husked
shiitake or button
portobello
halved
½ inch (12,7 mm) slices
whole
½ inch (12,7 mm) slices
Approximate Total Grill Time
4 to 6 minutes direct high heat
6 to 8 minutes direct high heat
14 to 18 minutes sear 6 to 8 minutes direct high heat,
then 8 to 10 minutes indirect high heat
8 to 10 minutes direct medium heat
8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat, then
30 to 45 minutes indirect medium heat
20 to 25 minutes direct low heat
6 to 8 minutes direct high heat
10 to 12 minutes sear 6 minutes direct high heat, then
4 to 6 minutes indirect high heat
1½ to 2 hours indirect medium heat
1½ to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat, then 25
minutes indirect medium heat
8 to 12 minutes direct medium heat
8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat, then
30 minutes indirect medium heat
1 to 1¼ hours indirect medium heat
60 to 70 minutes indirect medium heat
2 to 2½ hours indirect medium heat
3 to 5 minutes direct medium heat
10 to 12 minutes direct medium heat
15 to 20 minutes indirect medium heat
30 to 45 minutes indirect medium heat
2 to 4 minutes direct high heat
6 to 8 minutes direct medium heat
25 to 30 minutes direct medium heat
10 to 15 minutes direct medium heat
8 to 10 minutes direct medium heat
10 to 15 minutes direct medium heat
35 to 40 minutes indirect medium heat
8 to 12 minutes direct medium heat
45 to 60 minutes indirect medium heat
9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes
direct medium heat
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