29
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
Pork
Medium
30 to 40 minutes
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn
several times.
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.
FOOD WEIGHT
OR THICKNESS
FLAME SIZE APPROXIMATE
TIME
SPECIAL
INSTRUCTIONS
AND TIPS
Breasts
well-done
Medium
30 to 45 minutes
Marinate with Italian dressing
FISH AND
SEAFOOD
Grill, turning once. Brush with
melted butter, margarine or oil to
keep moist.
Steaks
Halibut
3/4 to 1 inch
Medium to
8 to 15 minutes
Salmon
High
Swordfish
Whole
Catfish
4 to 8 ounces
Medium to
12 to 20 minutes
Grill, turning once. Brush with
melted butter, margarine or oil.
Rainbow trout
High
Brush with melted butter and
lemon juice.