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28
Grilling Guide
TypeThickness/WeightApproximate Total Grill Time
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
¾ inch (19 mm) thick 4 to 6 minutes direct high heat
1 inch (25 mm) thick6 to 8 minutes direct high heat
2 inches (5 cm) thick
14 to 18 minutes sear 6 to 8 minutes direct high heat,
then 8 to 10 minutes indirect high heat
Flank Steak1½ to 2 pounds (0,68 - 0,91 kg), ¾ inch (19 mm) thick8 to 10 minutes direct medium heat
Ground Beef Patty¾ inch (19 mm) thick8 to 10 minutes direct medium heat
Tenderloin3 to 4 pounds (1,36 -1,81 kg)
45 to 60 minutes 15 minutes direct medium heat, then
30 to 45 minutes indirect medium heat
PORK
Bratwurst: fresh3 ounce (85 g) link20 to 25 minutes direct low heat
Chop: boneless or bone in
¾ inch (19 mm) thick6 to 8 minutes direct high heat
1¼ to 1½ inches (3,18 - 3,81 cm) thick
10 to 12 minutes sear 6 minutes direct high heat, then
4 to 6 minutes indirect high heat
Ribs: baby back, spareribs3 to 4 pounds (1,36 -1,81 kg)1½ to 2 hours indirect medium heat
Ribs: country-style, bone in3 to 4 pounds (1,36 -1,81 kg)1½ to 2 hours indirect medium heat
Tenderloin1 pound (0,45 kg)
30 minutes sear 5 minutes direct high heat, then 25
minutes indirect medium heat
POULTRY
Chicken Breast: boneless, skinless6 to 8 ounces (170-226 g)8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless4 ounces (113g)8 to 10 minutes direct medium heat
Chicken Pieces: bone in, assorted3 to 6 ounces (85-170 g)
36 to 40 minutes 6 to 10 minutes direct low heat, then
30 minutes indirect medium heat
Chicken: whole4 to 5 pounds (1,81-2,27 kg)1 to 1¼ hours indirect medium heat
Cornish Game Hen1½ to 2 pounds (0,68-0,91 kg)60 to 70 minutes indirect medium heat
Turkey: whole, unstued10 to 12 pounds (4,54-5,44 kg)2 to 2½ hours indirect medium heat
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
¼ to ½ inch (6,35-12,7 mm) thick3 to 5 minutes direct medium heat
1 to 1¼ inches (25-31 mm) thick10 to 12 minutes direct medium heat
Fish: whole
1 pound (0,45 kg)15 to 20 minutes indirect medium heat
3 pounds (1,36 kg)30 to 45 minutes indirect medium heat
Shrimp1½ ounces (42,5 g)2 to 4 minutes direct high heat
VEGETABLES
Asparagus½ inch (12,7 mm) diameter6 to 8 minutes direct medium heat
Corn
in husk25 to 30 minutes direct medium heat
husked10 to 15 minutes direct medium heat
Mushroom
shiitake or button8 to 10 minutes direct medium heat
portobello10 to 15 minutes direct medium heat
Onion
halved35 to 40 minutes indirect medium heat
½ inch (12,7 mm) slices8 to 12 minutes direct medium heat
Potato
whole45 to 60 minutes indirect medium heat
½ inch (12,7 mm) slices
9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes
direct medium heat
The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can aect cooking times.
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 doneness),
turning food 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 registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.
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Grilling Guide
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