How To:
Know if You've Safely Cooked Meat
Beef, Pork, or Lamb
Test coals for the desired temperature. Place the meat on the grill rack directly over the preheated coals(for direct grilling) or directly over a drip pan(for indirect grilling). Grill meat for the time given or until done, turning the meat over halfway through the grilling time.
Boneless Sirloin Steak
- Thickness-1 inch
- Coal Temperature-Medium
- Doneness-Medium Rare(145 degrees)
- Doneness-Medium(160 degrees)
- Direct Grilling Time for Medium Rare-14 to 18 minutes
- Indirect Grilling Time for Medium-22 to 26 minutes
- Direct Grilling Time For Medium-18 to 22 minutes
- Indirect Grilling Time for Medium-26 to 30 minutes
- Thickness- 1 1/2 inches
- Coal Temperature-Medium
- Doneness-Medium Rare(145 degrees)
- Doneness-Medium(160 degrees)
- Direct Grilling Time for Medium Rare-20 to 25 minutes
- Indirect Grilling Time for Medium Rare-32 to 36 minutes
- Direct Grilling Time for Medium-24 to 28 minutes
- Indirect Grilling Time for Medium-36 to 40 minutes
Flank Steak
- Thickness-1/4 to 1 inch
- Coal Temperature-Medium
- Doneness-Medium(160 degrees)
- Direct Grilling Time-12 to 14 minutes
- Indirect Grilling Time-18 to 22 minutes
Ground Meat Patties
- Thickness-3/4 inch
- Coal Temperature-Medium
- Doneness-Instant Read Thermometer reads 160 degrees
- Direct Grilling Time-14 to 18 minutes
- Indirect Grilling Time-20 to 24 minutes
NOTE: The internal color or a ground meat patty is not a reliable doneness indicator. A beef, veal, lamb or pork patty cooked to 160 degrees, regardless of color, is safe. Use an instant read thermometer to check the internal temperature.
Steak (blade, chuck, top round)
- Thickness-1 inch
- Coal Temperature-Medium
- Doneness-Medium Rare(145 degrees)
- Doneness-Medium(160 degrees)
- Direct Grilling Time Medium Rare-14 to 16 minutes
- Indirect Grilling Time Medium Rare-45 to 55 minutes
- Direct Grilling Time Medium-18 to 20 minutes
- Indirect Grilling Time Medium-60 to 70 minutes
- Thickness-1 1/2 inches
- Coal Temperature-Medium
- Doneness-Medium Rare(145 degrees)
- Doneness-Medium(160 degrees)
- Direct Grilling Time Medium Rare-19 to 26 minutes
- Indirect Grilling Time Medium Rare-50 to 60 minutes
- Direct Grilling Time Medium-27 to 32 minutes
- Indirect Grilling Time Medium-1 to 1 1/4 hours
Steak (porterhouse, rib, rib eye, sirloin, T-Bone, tenderloin, top loin)
- Thickness-1 inch
- Coal Temperature-Medium
- Doneness-Medium Rare(145 degrees)
- Doneness-Medium(160 degrees)
- Direct Grilling Time Medium Rare-8 to 12 minutes
- Indirect Grilling Time Medium Rare-12 to 15 minutes
- Direct Grilling Time Medium-27 to 32 minutes
- Indirect Grilling Time Medium-1 to 1 1/4 hours
Pork Chop
- Thickness-1/4 inch
- Coal Temperature-Medium
- Doneness-Medium(160 degrees)
- Direct Grilling Time-8 to 11 minutes
- Indirect Grilling Time-20 to 24 minutes
- Thickness-1 1/4 to 1 1/2 inches
- Coal Temperature-Medium
- Doneness-Medium(160 degrees)
- Direct Grilling Time-25 to 30 minutes
- Indirect Grilling Time-35 to 40 minutes
NOTE: Pork should be cooked until juices run clear.
Lamb Chop
- Thickness-1 inch
- Coal Temperature-Medium
- Doneness-Medium Rare(145 degrees)
- Doneness-Medium(160 degrees)
- Direct Grilling Time Medium Rare-10 to 14 minutes
- Indirect Grilling Time Medium Rare-16 to 18 minutes
- Direct Grilling Time Medium-14 to 16 minutes
- Indirect Grilling Time Medium-18 to 20 minutes
Kebabs
- Thickness-1 inch cubes
- Coal Temperature-Medium
- Doneness-Medium(160 degrees)
- Direct Grilling Time-12 to 14 minutes
Poultry
If desired remove the skin from the poultry. Test for desired coal temperature. Place poultry on the grill rack, bone side up, directly over the preheated coals(for direct grilling)or directly over drip pan (for indirect grilling). Grill for the time given below or until tender and no longer pink. Note: white meat will cook slightly faster. Turn poultry over halfway through the grilling time.
Chicken, broiler-fryer,half
- Weight-1 1/4 to 1 1/2 pounds
- Coal Temperature-Medium
- Doneness-Tender; no longer pink
- Direct Grilling Time-40 to 50 minutes
- Indirect Grilling Time-1 to 1 1/4 hours
Chicken breast halves, skinned and boned
- Weight-4 to 5 ounces each
- Coal Temperature-Medium
- Doneness-Tender; no longer pink
- Direct Grilling Time-12 to 15 minutes
- Indirect Grilling Time-15-18 minutes
Chicken Quarters
- Weight-2 1/2 to 3 pounds total
- Coal Temperature-Medium
- Doneness-Tender; no longer pink
- Direct Grilling Time-40 to 50 minutes
- Indirect Grilling Time-50 to 60 minutes
Meaty Chicken Pieces
- Weight-2 1/2 to 3 pounds total
- Coal Temperature-Medium
- Doneness-Tender; no longer pink
- Direct Grilling Time-35 to 45 minutes
- Indirect Grilling Time-50 to 60 minutes
Turkey Breast Tenderloin Steaks
- Weight-4 to 6 ounces each
- Coal Temperature-Medium
- Doneness-Tender; no longer pink
- Direct Grilling Time-12 to 15 minutes
- Indirect Grilling Time-15 to 18 minutes
Seafood
Thaw fish or shellfish, if frozen. Test grills for desired temperature. For fish fillets, place in a well-greased grill basket. For fish steaks and whole fish, grease the grill rack. Place the fish on the rack directly over the preheated coals(for direct grilling) or over a drip pan(for indirect grilling). Grill for the time given below or until the fish just begins to flake easily when tested with a fork; scallops and shrimp should look opaque. Turn the fish over halfway through the grilling time. If desired, brush fish with melted margarine or butter.
Dressed Fish
- Weight, Size or Thickness-1/2 to 1 1/2 pounds
- Coal Temperature-Medium
- Doneness-Flakes
- Direct Grilling Time-7 to 9 minutes per 1/2 pound
- Indirect Grilling Time-20 to 25 minutes per 1/2 pound
Fillets, steaks, cubes(for kebabs)
- Weight, Size or Thickness-1/2 to 1 inch thick
- Coal Temperature-Medium
- Doneness-Flakes
- Direct Grilling Time-4 to 6 minutes per 1/2 inch thickness
- Indirect Grilling Time-15 to 18 minutes per 1/2 inch thickness
Sea Scallops(for kebabs)
- Weight, Size or Thickness-12 to 15 per pound
- Coal Temperature-Medium
- Doneness-Opaque
- Direct Grilling Time-5 to 8 minutes
- Indirect Grilling Time-5 to 7 minutes
Shrimp(for kebabs)
- Weight, Size or Thickness-Medium(20 per pound)
- Coal Temperature-Medium
- Doneness-Opaque
- Direct Grilling Time-6 to 8 minutes
- Indirect Grilling Time-6 to 8 minutes
- Weight, Size or Thickness-Jumbo(12 to 15 per pound)
- Coal Temperature-Medium
- Doneness-Opaque
- Direct Grilling Time-10 to 12 minutes
- Indirect Grilling Time-10 to 12 minutes
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