10
7
Suggested Cooking Chart
Rare
Medium
Well
(145˚F)*
(160˚F)*
(170˚F)*
Salmon Filet (1 1/2" thick)
7 min.
8 min.
9 min.
Talapia Fish (3/4" thick)
3 min.
4 min.
5 min.
Tuna Steak (1" thick)
6 min.
7 min.
8 min.
White Fish (1" thick)
7 min.
8 min.
9 min.
Shrimp, split with shell
2 min.
2
1
/
2
min.
4 oz. Turkey Burgers
6
1
/
2
min.
8 oz. Turkey Burgers
7
1
/
2
min.
Pork Loin (1/2" thick)
5 min.
7 min.
4 oz. Burgers
5 min.
6 min.
8 oz. Burgers
10 min.
11 min.
Chicken Breast
9 min.
(boneless/skinless)
Link Sausage
5 min.
6 min.
Sliced Sausage (1/2" thick)
5 min.
6 min.
Fajita Beef (1/2" thick slices)
1 min.
1
1
/
2
min.
2 min.
Rib Eye (1/2" thick)
3
1
/
2
min.
4
1
/
2
min.
5
1
/
2
min.
NY Strip (3/4" thick)
4 min.
5 min.
6 min.
Bratwurst
8 min.
10 min.
Frankfurter
5 min.
7 min.
Onions and Peppers
4 min.
5 min.
(1/2" thick, toss with olive oil)
NOTE: Most meats were 1" thick. These are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times.
Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145˚F. Pork should be
cooked to an internal temperature of 160˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165˚F.
*Internal Food Temperatures
Quick and Easy Pork Tenderloin
A 15-minute entrée from start to finish!
2 8 oz. pork tenderlions, 1 - inch thick
1/4 cup low sodium soy sauce
2 tsps. ground ginger
4 green onions, chopped
1 clove garlic, chopped
1/2 tsp. black pepper
Remove all visible fat from the pork. Combine the soy sauce, ginger,
green onions, garlic and pepper in a flat glass pan. Allow the grill to pre-
heat. Quickly dip each tenderloin into the soy ginger sauce and place on
the grill.
Spoon 1 tablespoon of sauce over each tenderloin. Grill for 8 minutes or
continue grilling according to your preference.
Serves 2
New Orleans Pork Ribs
These boneless ribs take less time and effort to prepare than traditional
ribs.
1 1/2 lb. boneless, country-style, pork ribs
1/4 cup tomato paste
1/4 cup cider vinegar
2 Tbsp. honey
2 Tbsp. water
1 Tbsp. extra virgin olive oil
2 tsp. dry mustard
1/2 tsp. Tabasco sauce
1 clove garlic, minced
1/4 cup yellow onion, finely chopped
Remove any visible fat from the ribs. Score the ribs with a knife to pre-
vent the meat from curling as it grills. In a small saucepan, combine the
remaining ingredients and blend until thickened, about 5 minutes, and
keep warm.
Allow the grill to preheat. Place the ribs on the grill and cover each with
1 tablespoon of sauce. Grill for 5 minutes. Open the grill, turn the ribs and
baste each with 1 tablespoon of sauce. Grill for 2-4 minutes, or until
cooked through. Serve with the remaining warm sauce.
Serves 4
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