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Tenderloin,
Porterhouse,
T-Bone, Sirloin
Rare
Medium
Welt-done
Lamb
Chops & Steaks
Rare
Medium
Welt-done
Pork
Chops
Welt-done
Ribs
Pork
Ham steaks
(precooked)
Hot dogs
POULTRY
Broiler/fryer
Halved or
Quartered well-
done
Breasts well-done
FOOD
1 inch
1-1/2 inch
1 inch
1-1/2 inch
1 inch
1-1/2 inches
1 inch
1-1/2 inch
1 inch
1-1/2 inch
1 inch
1 inch
1-1/2 inches
1/2 inch slices
2 to 3 pounds
WEIGHT OR
THICKNESS
High
High
Medium to
High
Medium
Medium
High
High
Medium to
High
Medium
Medium
Medium
Medium
High
Medium
Low or
Medium
Medium
FLAME SIZE
8 to 14 minutes
1! to ! 8 minutes
12 to 22 minutes
16 to 27 minutes
18 to 30 minutes
16 to 35 minutes
10 to 15 minutes
14 to 18 minutes
13 to 20 minutes
18 to 25 minutes
17 to 30 minutes
15 to 40 minutes
25 to 60 minutes
40 to 60 minutes
4 to 8 minutes
5 to 10 minutes
1 to 1-1/2 hours
40 to 60 minutes
30 to 45 minutes
APPROXIMATE
TIME
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once. Cook welt done.
Grill, turning occasionally.
During last few minutes brush with
barbecue sauce, turn several times.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil or
marinade.
SPECIAL INSTRUCTIONS
AND TIPS
19
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