| Lamb |
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| Chops & Steaks |
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| Rare | 1 inch | High | 10 to 15 minutes | Remove excess fat from edge. |
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| Slash remaining fat at |
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| intervals. Grill, turning once. |
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| High | 14 to 18 minutes |
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| Medium | 1 inch | Medium to | 13 to 20 minutes |
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| High | 18 to 25 minutes |
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| 1 inch | Medium | 17 to 30 minutes |
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| Pork | 1 inch | Medium | 20 to 30 minutes | Remove excess fat from edge. |
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| Chops |
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| Slash remaining fat at |
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| intervals. Grill, turning once. |
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| Cook well done. |
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| Medium | 30 to 40 minutes |
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| Ribs |
| Medium | 30 to 40 minutes | Grill, turning occasionally. |
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| Pork |
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| During last few minutes brush |
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| with barbecue sauce, turn |
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| several times. |
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| Ham steaks | 1/2 inch slices | High | 4 to 8 minutes | Remove excess fat from edge. |
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| (precooked) |
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| Slash remaining fat at |
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| intervals. Grill, turning once. |
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| Hot dogs |
| Medium | 5 to 10 minutes | Slit skin. Grill, turning once. |
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| POULTRY |
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| Broiler/fryer | 2 to 3 pounds | Low or | 1 to | Place skin side up. Grill, turning |
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| and brushing frequently |
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| with melted butter, margarine, oil |
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| or marinade. |
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| FOOD | WEIGHT | FLAME SIZE | APPROXIMATE | SPECIAL |
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| OR THICKNESS |
| TIME | INSTRUCTIONS |
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| AND TIPS |
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| Breasts |
| Medium | 30 to 45 minutes | Marinate with Italian dressing |
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| FISH AND |
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| Grill, turning once. Brush with |
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| SEAFOOD |
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| melted butter, margarine or oil to |
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| Steaks |
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| keep moist. |
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| Halibut | 3/4 to 1 inch | Medium to | 8 to 15 minutes |
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| Salmon |
| High |
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| Swordfish |
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| Whole |
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| Catfish | 4 to 8 ounces | Medium to | 12 to 20 minutes | Grill, turning once. Brush with |
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| melted butter, margarine or oil. |
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| Brush with melted butter and |
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| Rainbow trout |
| High |
| lemon juice. |
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