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Barbecuing Guide
Type
Thickness/Weight
Approximate Total Barbecue Time
RED MEAT
Steak:
New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
19 mm thick
4 to 6 minutes
direct high heat
25 mm thick
6 to 8 minutes
direct high heat
50 mm thick
14 to 18 minutes
sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
Flank Steak
0.68 to 0.90 kg, 19 mm thick
8 to 10 minutes
direct medium heat
Ground Beef Patty
19 mm thick
8 to 10 minutes
direct medium heat
Tenderloin
1.3 to 1.8 kg
45 to 60 minutes
15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
PORK
Bratwurst:
fresh
85 g link
20 to 25 minutes
direct low heat
Chop:
boneless or bone in
19 mm thick
6 to 8 minutes
direct high heat
31 to 38 mm thick
10 to 12 minutes
sear 6 minutes direct high heat, then 4 to 6 minutes indirect high heat
Ribs:
baby back, spareribs
1.3 to 1.8 kg
1½ to 2 hours
indirect medium heat
Ribs:
country-style, bone in
1.3 to 1.8 kg
1½ to 2 hours
indirect medium heat
Tenderloin
0.454 kg
30 minutes
sear 5 minutes direct high heat, then 25 minutes indirect medium heat
POULTRY
Chicken Breast:
boneless, skinless
170 to 226 g
8 to 12 minutes
direct medium heat
Chicken Thigh:
boneless, skinless
113 g
8 to 10 minutes
direct medium heat
Chicken Pieces:
bone in, assorted
85 to 170 g
36 to 40 minutes
6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
Chicken:
whole
1.8 - 2.2 kg
1 to 1¼ hours
indirect medium heat
Cornish Game Hen
0.68 - 0.90 kg
60 to 70 minutes
indirect medium heat
Turkey:
whole, unstuffed
4.5 - 5.4 kg
2 to 2½ hours
indirect medium heat
SEAFOOD
Fish, Fillet, or Steak:
halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
6.3 to 12.7 mm thick
3 to 5 minutes
direct medium heat
25 - 31 mm thick
10 to 12 minutes
direct medium heat
Fish:
whole
0.454 kg
15 to 20 minutes
indirect medium heat
1.36 kg
30 to 45 minutes
indirect medium heat
Shrimp
42.5 g
2 to 4 minutes
direct high heat
VEGETABLES
Asparagus
12.7 mm in diameter
6 to 8 minutes
direct medium heat
Corn
in husk
25 to 30 minutes
direct medium heat
husk removed
10 to 15 minutes
direct medium heat
Mushroom
shiitake or button
8 to 10 minutes
direct medium heat
portobello
10 to 15 minutes
direct medium heat
Onion
halved
35 to 40 minutes
indirect medium heat
12.7 mm slices
8 to 12 minutes
direct medium heat
Potato
whole
45 to 60 minutes
indirect medium heat
12.7 mm slices
9 to 11 minutes
parboil 3 minutes, then 6 to 8 minutes direct medium heat
The cuts, thicknesses, weights, and barbecuing times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking
times. Two rules of thumb: Barbecue steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the
desired doneness), turning food once halfway through barbecuing time. Barbecue roasts, whole poultry, bone-in poultry pieces, whole fish and thicker cuts using the
indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb are to
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.