Poultry

	WEIGHT OR		APPROXIMATE	SPECIAL INSTRUCTIONS
FOOD	THICKNESS	FLAME SIZE	TIME	AND TIPS
Tenderloin,
Porterhouse,
T-Bone, Sirloin				Remove excess fat from edge. Slash
				remaining fat at 2-inch intervals.

Rare	1 inch	High	8 to 14 minutes	Grill, turning once.
	1-1/2 inch	High	11 to 18 minutes
Medium	1 inch	Medium to	12 to 22 minutes
	1-1/2 inch	High	16 to 27 minutes
Well-done	1 inch	Medium	18 to 30 minutes
	1-1/2 inches	Medium	16 to 35 minutes
Lamb
Chops & Steaks				Remove excess fat from edge. Slash
				remaining fat at 2-inch intervals.

Rare	1 inch	High	10 to 15 minutes	Grill, turning once.
	1-1/2 inch	High	14 to 18 minutes
Medium	1 inch	Medium to	13 to 20 minutes
	1-1/2 inch	High	18 to 25 minutes
Well-done	1 inch	Medium	17 to 30 minutes

pork				remaining fat at 2-inch intervals.
Chops	1 inch	Medium	20 to 30 minutes	Grill, turning once. Cook well done.
Well-done	1-1/2 inches	Medium	30 to 40 minutes
				Grill, turning occasionally.
				During last few minutes brush with
Ribs		Medium	30 to 40 minutes	barbecue sauce, turn several times.
Pork
Ham steaks
				Remove excess fat from edge.

(precooked)	1/2 inch slices	High	4 to 8 minutes	Grill, turning once.
Hot dogs		Medium	5 to 10 minutes	Slit skin. Grill, turning once.
POULTRY
				brushing frequently

Broiler/fryer	2 to 3 pounds	Low or	1 to 1-1/2 hours	marinade.
Halved or		Medium	40 to 60 minutes
done

Breasts well-done		Medium	30 to 45 minutes

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