Grilling guide
14
The Grill
Stainless Steel Outdoor Cooking Center
This is a suggested guide only. There are many variables that will affect cooking performance. These include wind, temperature, humidity and cut of meat.
| Weight/ | Flame | Approximate |
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Food | Thickness | Size | Time | Comments | |
Fresh Vegetables |
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Beets, carrots, turnips |
| Medium | 12 to | 20 min. | Slice. Dot with butter or margarine. |
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| Wrap in heavy duty foil. |
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| Turn occasionally. |
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Onion | 1/2″ slices | Medium | 8 to 20 min. | Brush occasionally with melted | |
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| butter or margarine. Turn once. |
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Sweet potatoes | Whole | Medium | 40 to | 60 min. | Wrap individually in heavy |
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| duty foil. Rotate occasionally. |
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White potatoes | 6 to 8 | High | 45 to | 60 min. | Wrap individually in heavy |
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| duty foil. Rotate occasionally. |
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Frozen Vegetables |
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Asparagus, broccoli, |
| Medium | 15 to | 30 min. | Dot with butter or margarine and a |
brussels sprouts, green |
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| small amount of water. Wrap in |
beans, peas |
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| heavy duty foil. Turn occasionally. |
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Beef | 1/2″ to 3/4″ |
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Hamburgers | Medium | 10 to | 18 min. | Turn once when juices rise to the | |
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| surface. Do not leave unattended. |
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| High | 6 to 15 min. | A | |
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| 1″ | High | 8 to 14 min. | Remove excess fat from edge. | |
| 11⁄2″ | High | 11 to | 18 min. | Slash remaining fat at 2″ intervals. |
1″ | Medium | 12 to | 22 min. | Turn once. | |
| 11⁄2″ | to High | 16 to 27 min. |
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1″ | Medium | 18 to | 30 min. |
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| 11⁄2″ | Medium | 16 to | 35 min. |
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Lamb Chops/Steaks | 1″ |
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Rare (140°) | High | 10 to | 15 min. | Remove excess fat from edge. | |
| 11⁄2″ | High | 14 to | 18 min. | Slash remaining fat at 2″ intervals. |
Medium (160°) | 1″ | Medium | 13 to | 20 min. | Turn once. |
| 11⁄2″ | to High | 18 to | 25 min. |
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Well done (170°) | 1″ | Medium | 17 to | 30 min. |
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Pork | 1″ |
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Chops | Medium | 15 to | 40 min. | Remove excess fat from edge. | |
| 11⁄2″ | Medium | 25 to | 60 min. | Slash remaining fat at 2″ intervals. |
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| Turn once. Cook well done. |
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Ribs |
| Medium | 40 to | 60 min. | Turn occasionally. During the last |
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| few minutes, brush with barbecue |
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| sauce, turn several times. |
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Precooked ham steaks | 1/2″ | High | 4 to | 8 min. | Remove excess fat from edge. Slash |
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| remaining fat at 2″ intervals. Turn once. |
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Hot dogs |
| Medium | 5 to 10 min. | Slit skin. Turn once. | |
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Poultry |
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Broiler fryer, halved | 2 to 3 lbs. | Low | 1 to 11⁄2 hours | Place skin side up. Turn frequently | |
or quartered |
| Medium | 40 to | 60 min. | brushing with melted butter, |
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| margarine, oil or marinade. |
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Breasts |
| Medium | 30 to | 45 min. |
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Fish and Seafood | 3/4″ to 1″ |
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Steaks: halibut, | Low to | 8 to 15 min. | Turn once. Brush with melted butter, | ||
salmon, swordfish |
| Medium |
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| margarine or oil to keep moist. |
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Whole catfish, | 4 to 8 ounces | Low to | 12 to | 20 min. | Turn once. Brush with melted butter, |
rainbow trout |
| Medium |
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| margarine or oil to keep moist. |
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