| If you're grilling POULTRY |
at this amount... |
use this grilling method... |
and grill over this heat... |
for this long... |
or until done. |
| Chicken Breasts and Thighs(boneless) |
1 1/4 pounds |
Direct |
Medium |
15 to 20 minutes |
juice of chicken is no longer pink |
| Chicken Breast Halves (bone-in) |
1 pound |
Direct |
Medium |
20 to 25 minutes |
juice of chicken is no longer pink |
| Chicken Legs |
2 pounds |
Direct |
Medium |
20 to 25 minutes |
juice of chicken is no longer pink |
| Chicken Thighs |
2 1/2 to 3 pounds |
Direct |
Medium |
20 to 25 minutes |
juice of chicken is no longer pink |
| Chicken Wings |
2 to 2 1/2 pounds |
Direct |
Medium |
12 to 18 minutes |
juice of chicken is no longer pink |
| Cut-Up Broiler-Fryer Chicken |
2 to 2 1/2 pounds |
Direct |
Medium |
35 to 40 minutes |
juice of chicken is no longer pink |
| Whole Broiler-Fryer Chicken |
3 to 3 1/2 pounds |
InDirect |
Medium |
1 1/2 to 2 1/4 hours |
meat thermometer reads 180ºF and juice of chicken is no longer pink |
| Turkey Breast Tenderloins |
1 to 1 1/2 pounds |
Direct |
Medium |
20 to 30 minutes |
juice of turkey is no longer pink |
| Whole Turkey Breast |
3 1/2 to 4 pounds |
InDirect |
Medium |
1 1/4 to 1 1/2 hours |
meat thermometer reads 170ºF and juice of turkey is no longer pink |
| Whole Turkey |
8 to 10 pounds |
InDirect |
Medium |
3 to 4 hours |
meat thermometer reads 180ºF and juice of turkey is no longer pink |
| If you're grilling MEATS |
|
use this grilling method... |
and grill over this heat... |
for this long... |
or until done. |
| Hamburgers (2/4 inch thick) |
any amount |
Direct |
Medium |
10 to 15 minutes |
no longer pink in the center and juice is clear |
| Hot Dogs or Cooked Bratwurst |
any amount |
Direct |
Medium |
10 to 15 minutes |
hot |
| Beef T-bone (1 inch thick) |
any amount |
Direct |
Medium |
10 to 14 minutes |
desired doneness |
| Beef Flank Steak |
1 1/2 pounds |
Direct |
Medium |
10 to 14 minutes |
desired doneness |
| Beef Sirloin Steak (3/4 inch thick) |
3 to 4 pounds |
Direct |
Medium |
12 to 20 minutes |
desired doneness |
| Beef Chuck Roast |
3 to 4 pounds |
Direct |
Medium |
1 to 1 1/4 hours |
desired doneness |
| Pork Chops (1 inch thick) |
any amount |
Direct |
Medium |
14 to 16 minutes |
slightly pink when cut near bone |
| Pork Ribs |
3 to 4 pounds |
InDirect |
Medium |
50 to 70 minutes |
no longer pink when cut near bone |
| Pork Loin Roast |
4 pounds |
InDirect |
Medium-Low |
2 to 2 1/2 hours |
meat thermometer reads 160ºF |
| Pork Shoulder |
3 pounds |
InDirect |
Medium |
2 to 2 1/2 hours |
meat thermometer reads 160ºF |
| If you're grilling SEAFOOD |
|
use this grilling method... |
and grill over this heat... |
for this long... |
or until done. |
| Fish Fillets (3/4 to 1 inch) |
any amount |
Direct |
Medium |
10 to 14 minutes |
fish flakes easily with fork |
| Fish Steaks (3/4 to 1 inch thick) |
any amount |
Direct |
Medium |
15 to 20 minutes |
fish flakes easily with fork |
| Whole Fish |
1 1/2 pounds |
Direct |
Medium |
20 to 25 minutes |
fish flakes easily with fork |
| Shrimp |
1 pound large |
Direct |
Medium |
4 to 10 minutes |
pink and firm |
| If you're grilling VEGGIES |
|
use this grilling method... |
and grill over this heat... |
for this long... |
or until done. |
| Corn on the cob |
any amount |
Direct |
Medium |
20 to 30 minutes |
tender |
| Zucchini slices, whole green beans, bell pepper strips |
any amount |
Direct |
Medium |
10 to 15 minutes |
crisp tender |
| Whole mushrooms, small whole onions, onion slices, asparagus spears |
any amount |
Direct |
Medium |
5 to 10 minutes |
tender |