Place meat, fat side up, in center of cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature.
| Cut | Weight | Rare (125ºF) | Medium (140ºF) | Well (170ºF) |
|---|---|---|---|---|
| Brisket (fresh) | 5-6 lbs. | 2½–3 hrs. | ||
| Eye of Round | 2-3 lbs. | 50 min. – 1¼ hrs. | 1 ½-1¾ hrs. | 1 ¾–2 hrs. |
| Ribeye | 4-6 lbs. | 1-1½ hrs. | 1½-2 hrs. | 2–2½ hrs. |
| Rib Roast (small end) | 4-6 lbs. | 1¼-2¼ hrs. | 2¼-2¾ hrs. | 2¾ – 3¼ hrs. |
| Sirloin Roast (boneless) | 4-6 lbs. | 1½-2 hrs. | 2-2½ hrs. | 2½ – 3 hrs. |
| Tenderloin (half) | 2-3 lbs. | 45-60 min. | ||
| Tenderloin (whole) | 4-6 lbs. | 50 min.-1½ hrs. | ||
| Tip | 4-6 lbs. | 1-1¾ hrs. | 1¾-2¼ hrs. | 2¼-2¾ hrs. |
| 6-8 lbs. | 1¾-2½ hrs. | 2½-3 hrs. | 3-3½ hrs. | |
| Top Round | 4-6 lbs | 1¼-1¾ hrs | 1¾-2¼ hrs | 2-2½ hrs |
Grilling Instructions: Sear over high heat then finish over medium heat. For searing, allow 2 minutes for 1-inch thick steaks and 4 minutes for 1½ -2-inch thick steaks. Turn steaks and reduce heat or move to a medium heat to finish grilling. Turn steaks once halfway through remaining grilling time. The grilling times below include searing.
| Cut | Thickness | Rare (125°F) | Medium (140°F) | Well (170°F) |
|---|---|---|---|---|
| Flank steak | 1-1½ lbs. | 10-15 min. | 15-19 min. | |
| New York strip | 1 in. | 8-10 min. | 10-12 min. | 12-14 min. |
| Ribeye | ¾ in. | 5-7 min. | 7-9 min. | 9-11 min. |
| Steaks: Porterhouse, rib, ribeye sirloin, T-Bone, tenderloin, top loin | 1 in. | 6-7 min. | 7-9 min. | 9-11 min. |
| 1 ½ in. | 10-12 min. | 12-15 min. | 15-19 min. | |
| 2 in. | 15-17 min. | 17-19 min. | 19-22 min. |
Grilling Instructions for Boneless Breast, Turkey Patties and Turkey Tenderloin Steaks: Grill over direct medium heat for the time given in chart, turning once halfway through grilling time.
| Type of Poultry | Thickness or Weight | Well (180ºF) |
|---|---|---|
| Chicken breasts, skinned and boned | 4-5 oz. ea. | 10-12 min. |
| Turkey patties (ground raw turkey) | ¾ in. thick | 10-12 min. |
| Turkey tenderloin steaks | 4-6 oz. ea. | 10-12 min. |
Grilling Instructions for Poultry Pieces (with or without skin): Grill over medium heat for the time given in the chart. During the last 10 minutes of grilling time, brush with sauce, if desired.
Grilling Instructions for Whole Birds: Place whole chicken or turkey, breast side up, in center of the cooking grate. Grill by indirect heat for the time given in the chart or until registers 180°. When checking for doneness with a meat thermometer, insert in the center of the inside thigh muscle, making sure the thermometer probe does not touch the bone.
Be sure to fully defrost turkey before grilling. When defrosting turkey in the refrigerator, allow 24 hours for every 5 lbs.
| Type | Thickness/Weight | Well (180ºF) |
|---|---|---|
| Broiler-fryer chicken, halves | 1½-2 lbs. | 1-1¼ hrs. |
| Broiler-fryer chicken, whole | 3-4 lbs. | 1¼-1¾ hrs. |
| Chicken breast halves, thighs, and drumsticks | From 3-4 pound bird. Adjust slightly for larger bird. | 35-45 min. |
| Cornish game hens, halves | ½-¾ lb. ea. | 40-50 min. |
| Cornish game hens, whole | 1-1½ lbs. ea. | 45-60 min. |
| Turkey, boneless, whole | 2½-3½ lbs. | 1¾-2¼ hrs. |
| Turkey, *unstuffed, whole | 6-8 lbs. | 1¼-2 hrs. |
| Turkey half-breast | 4-5 lbs. ea. | 1¼-1½ hrs. |
| Turkey drumsticks | ½-1½ lbs. ea. | ¾-1¼ hrs. |
| Turkey hindquarters | 2-4 lbs. ea. | 1-1½ hrs. |
| Turkey tenderloin, whole | 1 in. thick | 14-15 min. |
| Turkey thigh | 1-1½ lbs. | 50-60 min. |
Grilling Instructions: Grilling time is gauged by the heat of the fire, the width of the fish at its thickest part, and the distance of the grill from the heat source.
To test for doneness, cut into the center of the fish at its thickest part. If it is opaque throughout but still moist, it’s done. Another test is to press the flesh; if soft, it’s not done; if hard and firm, it’s overdone; if firm but springs back, it’s done. Shellfish should also be just opaque and will be dry if overcooked.
These grilling times are approximate, so you need to keep a close eye on the fish to keep it from overcooking. Because it doesn’t hold heat, fish needs to be served immediately, hot off the grill.
| Thickness | Weight | Time |
|---|---|---|
| 1 to 1½ inches | ½ to 1 lb. | 12 minutes |
| 2 to 2½ inches | 3 to 5 lbs. | 20 to 30 minutes |
| 3 inches | 5 to 7 lbs. | 30 to 40 minutes |
| Thickness | Time |
|---|---|
| ½ inch | 4 to 6 minutes |
| ¾ inch | 6 to 8 minutes |
| 1 inch | 10 minutes |
| Type | Thickness or Weight | Time |
|---|---|---|
| Shrimp | large | 4 to 6 minutes |
| Lobster whole | 1½ – 2 lbs. | 8 to 10 minutes |
| Lobstertail | 10 ounces | 8 minutes |
| Crabwhole | 2 lbs. | 10 minutes |
| Clams | medium | 6 to 8 minutes |
Grilling Instructions: The trick with vegetables is getting them to cook through at the same time – not always an easy task since we frequently like to eat a variety of different veggies together but their grilling times vary widely. Following these guidelines should help. After a time or two you’ll be able to judge how to apply them to your particular grill and preferred degree of doneness.
Make sure you marinade the veggies or brush them first with oil to prevent sticking. You may thread them on skewers, use a grilling basket or place them directly on the grill. Cook them ove medium heat in a closed grill and turn once, halfway through the cooking time.
| Type | Thickness | Time |
|---|---|---|
| Scallions | ends trimmed | 5 minutes |
| Tomatoes | ½” slices | 5 minutes |
| Summer Squash | ¼” slices | 10 minutes |
| Zucchini | ¼” slices | 10 minutes |
| Eggplant | ¼” slices | 10 minutes |
| Asparagus | thick end trimmed | 10-15 minutes |
| White Mushrooms | whole | 10 minutes |
| Bell Peppers | 1″ wide strips or rings | 10 minutes |
| Onions | ½” slices | 15 minutes |
| Potatoes | ¼” slices | 15 minutes |
| Corn ears. Soak for 15 minutes in cold water before grilling | 1 ear | 15 minutes |