Время приготовления продуктов на гриле

Meat

Beef Roast

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

Beef Steak

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.

Poultry

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 (180º)
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.

Fish

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.

• For most shellfish and steaks, use a medium-hot grill
• The rule-of-thumb for steaks is 10 minutes per inch at four inches from the heat source
• For peeled shrimp, scallops and calamari use a hot grill
• Tuna steaks should be seared on a hot grill and finished on a medium grill
• Whole fish should be cooked at a lower heat
• All times in the guideline chart below reflect total cooking time

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.

Whole Fish

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

Filets and Steaks

Thickness	Time
½ inch	4 to 6 minutes
¾ inch	6 to 8 minutes
1 inch	10 minutes

Shellfish

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

Vegetables

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