15
FOOD
WEIGHT
FLAME
TOTAL SUGGESTED SPECIAL INSTRUCTIONS
OR
SIZE COOKING TIME AND TIPS
THICKNESS
MEATS
Pork
Chops 1/2”(1.3 cm)
Med
20-40 minutes
Remove excess fat from
1”(2.5cm)
Med
35-60 minutes
edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
Ribs
Med
45-60 minutes
Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Ham Steaks 1/2”
High
12-15 minutes
Remove excess fat from
(fully cooked) (1.3 cm)
edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Hot Dogs
Med
5-10 minutes
Slit skin before cooking.
Grill, turning once.
POULTRY
Chicken
Broiler/Fryer 2-3 pounds
Low or
1-1 1/2 hours
Place skin side up. Grill,
Halves or (.9-1.4 kg) Med
40-60 minutes
turn, and brush frequently
Quarters
with melted butter,
margarine, oil, or marinade.
FISH AND
SEAFOOD
Steaks
Halibut
3/4”-1”
Med
8-15 minutes
Grill, turning once; brush
Salmon (1.9-2.5 cm) to High
with melted butter,
Swordfish
margarine, or oil to keep fish
moist.
Whole
Catfish
4-8 ounces
Med
12-20 minutes
(Same as for steaks)
Trout
(113-227g) to High
Grill Cooking Chart
14
Grill Cooking Chart
FOOD
WEIGHT
FLAME
TOTAL SUGGESTED SPECIAL INSTRUCTIONS
OR
SIZE COOKING TIME AND TIPS
THICKNESS
Beef
Hamburger 1/2-3/4”
Med
8-15 minutes
Grill, turning once when
(1.3-1.9cm)
juices rise to the surface.
We recommend that ground
chuck be used for
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
Steaks
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare
1”(2.5 cm)
High
8-12 minutes
Remove excess fat from
(140
o
F/60
o
C) 1 1/2”
High
11-16 minutes
edge. Slash remaining fat at
(3.8 cm)
2” (5.1 cm) intervals to keep
edges from curling. Grill,
Medium
1”(2.5 cm) Med
12-20 minutes
turning once.
(160
o
F/71
o
C) 1 1/2”
to High
16-25 minutes
(3.8 cm)
Well-done 1”(2.5 cm)
Med
20-30 minutes
(170
o
F/77
o
C) 1 1/2” to High
25-35 minutes
(3.8 cm)
Tenderloin 5 pounds
High
30-40 minutes
Remove surface fat and
(2.3 kg)
connective tissue. Fold over
thin end to form uniformly
thick piece. Bind with string.
Grill turning to brown evenly.
Brush often with melted
butter, margarine or oil.
Cook until rare.
