GRILL COOKING CHART
WEIGHT OR
APPROXIMATE
SPECIAL INSTRUCTIONS
THICKNESS
TIME
AND TIPS
Tenderloin,
Porterhouse,
T-Bone, Sirloin
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
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
10 to 15 minutes
FOOD
FLAME SIZE
Rare
1 inch
High
8 to 14 minutes
Rare
1 inch
High
P19
1-1/2 inch
High
18 to 25 minutes
Well-done
1 inch
Medium
17 to 30 minutes
pork
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Chops
Grill, turning once. Cook well done.
Well-done
1-1/2 inches
Medium
30 to 40 minutes
Pork
Ham steaks
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
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
Broiler/fryer
2 to 3 pounds
Low or
1 to 1-1/2 hours
(precooked)
1/2 inch slices
High
4 to 8 minutes
Ribs
Medium
30 to 40 minutes
1 inch
Medium
20 to 30 minutes
Grill, turning occasionally.
During last few minutes brush with
barbecue sauce, turn several times.
