FOOD
WEIGHT OR
THICKNESS FLAME
SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
Tenderloin,
Porterhouse,
T-Bone, Sirloin
Rare
1 inch
High
8 to 14 minutes
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch
High
11 to 18 minutes
Medium
1 inch
Medium to
12 to 22 minutes
1-1/2 inch
High
16 to 27 minutes
Well-done
1 inch
Medium
18 to 30 minutes
1-1/2 inches
Medium
16 to 35 minutes
Lamb
Chops & Steaks
Rare
1 inch
High
10 to 15 minutes
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch
High
14 to 18 minutes
Medium
1 inch
Medium to
13 to 20 minutes
1-1/2 inch
High
18 to 25 minutes
Well-done
1 inch
Medium
17 to 30 minutes
Pork
Chops
1 inch
Medium
20 to 30 minutes
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once. Cook well done.
Well-done
1-1/2 inches
Medium
30 to 40 minutes
Ribs
Medium
30 to 40 minutes
Grill, turning occasionally.
During last few minutes brush with
barbecue sauce, turn several times.
Pork
Ham steaks
(precooked)
1/2 inch slices
High
4 to 8 minutes
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Hot dogs
Medium
5 to 10 minutes
Slit skin. Grill, turning once.
POULTRY
Broiler/fryer
2 to 3 pounds
Low or
1 to 1-1/2 hours
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil or
marinade.
Halved or
Medium
40 to 60 minutes
Quartered well-
done
Breasts well-done
Medium
30 to 45 minutes
25
