The preparation of meat, whether rare, medium,
or well done, is affected to a large degree by the
thickness of the cut.
The cooking time is affected by the type of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree
of preparation desired.
It is recommended that meat be defrosted
overnight in the refrigerator as opposed to a
microwave. This generally yields a juicier cut of
meat.
Use a spatula instead of tongs or a fork to turn
the meat. A spatula will not puncture the meat
and let the juices run out.
To get the juiciest meat, add seasoning or salt
after cooking is finished and turn the meat only
once during cooking. Juices are lost when the
meat is turned several times. Turn the meat just
after the juices begin to bubble to the surface.
Trim 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.
WARNING
Do not leave the grill unattended while cooking.
GRILL COOKING CHART
FOOD WEIGHT
OR
THICKNESS
FLAME
SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
VEGETABLES
Slice. Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Fresh
Beets
Carrots
Turnips
Medium
12 to 20 minutes Grill, turning once. Brush
occasionally with melted butter or
margarine.
Onion
1/2 inch slices
Medium
8 to 20 minutes
Season with Italian dressing,
butter, or margarine.
Potatoes
Sweet
Whole
Medium
40 to 60 minutes Wrap individually in heavy-duty foil.
Grill, rotating occasionally.
White
6 to 8 ounces
High
45 to 60 minutes
Frozen
Asparagus
Peas
Green beans
Sprouts
Medium
15 to 30 minutes
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Broccoli
Brussels
French fries
Medium
15 to 30 minutes Place in aluminum foil pan.
Grill, stirring occasionally.
GRILLING HINTS
23
