The doneness of meat, whether rare, medium, or
well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is
impossible to have a rare doneness with a thin cut
of meat.
The cooking time is affected by the kind of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree of
doneness desired.
When defrosting meats it is recommended that it be
done overnight in the refrigerator as opposed to a
microwave. This in general yields a juicier cut of
meat.
Use a spatula instead of tongs or a fork to turn the
meat, as a spatula will not puncture the meat and
let the juices run out.
To get the juiciest meats, add seasoning or salt
after the cooking is finished on each side and turn
the meat only once (juices are lost when the meat is
turned several times). Turn the meat just after the
juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking.
To prevent steaks or chops from curling during
cooking, slit the fat around the edges at 2-inch
intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
GRILL COOKING CHART
FOOD
WEIGHT OR
THICKNESS
FLAME
SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
VEGETABLES
Fresh
Slice. Dot with butter or
margarine. Wrap in heavy-duty
foil.
Grill, turning occasionally.
Beets
Medium
12 to 20 minutes
Carrots
Turnips
Grill, turning once. Brush
occasionally
with melted butter or margarine.
Onion
1/2 inch slices
Medium
8 to 20 minutes
Potatoes
Wrap individually in heavy-
duty foil. Grill, rotating
occasionally.
Sweet
Whole
Medium
40 to 60 minutes
White
6 to 8 ounces
High
45 to 60 minutes
Frozen
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Asparagus
Medium
15 to 30 minutes
Broccoli
Brussels
Sprouts
GRILLING HINTS
20
