16
4754960
SIZE/QUANTITY
1 inch
1/2 inch
1 inch
2 pounds
1-3/4 pounds
8 ounces
1 each
2 pounds
8 ounces
1 each
1 each
1 each
Patio Caddie Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions, or barbecue equipment used. Take
this into consideration to insure best results.
Please note: High = 500-650 F
0
/ Medium = 350-500 F
0
/ Low = 200-350 F
0
ITEM
Beef Steak
Hamburgers
Pork Chop
Boneless Pork Loin
Baby Back Pork Ribs
Boneless, Skinless,
Chicken Breast
Cut Chicken
Turkey Breast with
Ribs
Shrimp, Medium,
peeled and deveined
Corn on Cob
Baking Potatoes
Yellow Onion
TEMPERATURE
High/medium high
Medium
High/medium
Low
Medium/low
Low
Medium/high
Medium
Low
Medium/high
Medium
Medium
Medium/high
TIME
Rare - 7-10 minutes, Medium - 12-15 minutes
Well - 18-20 minutes
Medium - 10 minutes, Medium/well - 12 minutes
Well - 15 minutes
30 minutes, Internal temp. 160
O
F
1 hour, Internal temp. 160
O
F
50 minutes
20 minutes
Wings - 20 minutes, Leg/thigh - 35 minutes
Breast - 40 minutes, Internal temp. 165
O
F
1 hour, Internal temp. 165
O
F
5 minutes
40 minutes
1 hour
12-15 minutes
TIPS
Sear over high heat. Reduce
to medium high. Cover.
Cover. Turn once.
Sear over high heat. Reduce
to medium. Cover.
Brown roast over direct heat.
Cover. Remove to side for
indirect cooking. Cover.
Brown over medium/low for 10
minutes. Cover. Reduce to
low. Cover. Baste last 15
minutes with sauce.
Pound, rub with oil. Sear over
high heat. Cover. Reduce to
medium. Cover.
Cook skin side first. Cover.
Cook skin side down first to
brown. Cover.
Skewered, oiled. Cover.
Husks on, soaked in cold
water. Direct heat, cover. Turn
during cooking.
Wrap in aluminum foil. Indirect
heat. Cover. Turn once during
cooking.
1/2 inch whole rings. Oiled.
Cover.
Food Safety
Food safety is a very important part of enjoying the outdoor cooking
experience. To keep food safe from harmful bacteria, follow these four
basic steps:
Clean:
Wash hands, utensils and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate:
Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook:
Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill:
Refrigerate prepared foods and leftovers promptly.
How To Tell If Meat Is Grilled Thoroughly
Meat and poultry cooked on a grill often browns very fast on the outside. Use
a meat thermometer to be sure food has reached a safe internal temperature
and cut into food to check for visual signs of doneness.
Whole poultry should reach 180
0
F; breasts, 170
0
F. Juices should run clear
and flesh should not be pink.
Hamburgers made of any ground meat or poultry should reach 160
0
F and
be brown in the middle with no pink juices. Beef, veal and lam steaks, roasts
and chops can be cooked to 145
0
F. All cuts of pork should reach 160
0
F.
NEVER partially grill meat or poultry and finish cooking later. Cook food
completely to destroy harmful bacteria.
When reheating takeout foods or fully cooked meats like hot dogs, grill to
165
0
F, or until steaming hot.
