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GRILLING GUIDE
The following cuts, thicknesses, weights,
and grilling times are meant to be guidelines
rather than hard and fast rules. Cooking
times are affected by such factors as
altitude, wind, outside temperature, and
desired doneness. Two rules of thumb: Grill
steaks, fish fillets, boneless chicken pieces,
and vegetables using the direct method for
the time given on the chart or to the desired
Beef
steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin
flank steak
ground beef patty
Pork
chop, boneless or bone in
ribs, baby back
ribs, spareribs
ribs, country-style, bone-in
12
doneness, turning once halfway through
grilling time. Grill roasts, whole poultry, bone-
in poultry pieces, whole fish, and thicker
cuts using the indirect method for the time
given on the chart or until an instant-read
thermometer reaches the desired internal
temperature. Cooking times for beef and
lamb are for the USDA's definition of
medium doneness unless otherwise noted.
Thickness / Weight
1 inch thick
1½ inches thick
2 inches thick
1½ to 2 pounds, ¾ inch thick
¾ inch thick
Thickness / Weight
¾ inch thick
1 inch thick
1½ to 2 pounds
2½ to 3½ pounds
3 to 4 pounds
Let roasts, larger cuts of meat, and thick
chops and steaks rest for 5 to 10 minutes
before carving. The internal temperature of
the meat will rise by 5 to 10 degrees during
this time.
Approximate Grilling Time
5 to 8 minutes: sear 4 to 6 minutes direct high heat,
grill 1 to 2 minutes indirect high heat
10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
8 to 10 minutes direct high heat
8 to 10 minutes direct high heat
Approximate Grilling Time
6 to 8 minutes direct high heat
8 to 10 minutes direct medium
3 to 4 hours indirect low
3 to 4 hours indirect low
1½ to 2 hours indirect medium
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