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Grilling Chart (cont.)
Meat | Time/Temp. Doneness Test | Helpful Hints | |
PORK RIBS |
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|
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Spare ribs | 25 - 30 min. | Until no longer pink | Turn ribs every 5 minutes. |
| 350° | in center or 160˚. |
|
25 to 35 min. | Until no longer pink |
| |
| 350° | in center or 160˚ |
|
SAUSAGE LINKS |
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Hot dogs and | 4 - 6 min. | Until hot (140˚) | Pierce 2 or 3 times to prevent skin |
other cooked, | 400° |
| from bursting. |
Bratwurst and | 12 - 15 min. | Until no longer pink | Turn 3 or 4 times while grilling. |
other | 300° | in center (180˚) |
|
uncooked |
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|
|
smoked or |
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|
|
fresh sausages |
|
|
|
CHICKEN PIECES |
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|
|
25 - 35 min. | Until juice in center | Grill | |
| 350° | is no longer pink | side down for the first 10 minutes, |
|
|
| then turn every 5 minutes until done. |
Boneless breast | 20 - 35 min. | Until juice in center |
|
half with skin | 350° | is no longer pink |
|
Boneless, skinless 15 - 20 min. | Until juice in center |
| |
breast half | 350° | is no longer pink |
|
SHRIMP |
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|
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Large raw, | 8 - 12 min. | Until pink and firm | Brush lightly with vegetable oil |
shelled | 350° |
| before grilling and twice while |
and deveined |
|
| grilling to retain moisture |
FISH |
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|
|
Whole, drawn | 10 min. per | Until fish flakes | Measure fish at thickest point. |
and scaled | 1/2” thick | easily with fork (160˚) | Brush all fish lightly with vegetable |
| 350° |
| oil before grilling and twice while |
|
|
| grilling to retain moisture. |
Steaks, 3⁄4” thick | 15 - 20 min. | Until fish flakes | Brush grill lightly with vegetable oil |
| 350° | easily with fork (160˚) | before grilling. |
Fillets | 10 min. per | Until fish flakes | If fillets have skin, grill skin sides |
| 1/2” thick | easily with fork (160˚) | up first. |
| 350° |
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|
Quick and Easy Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make! Use these tips and charts to get started, then let your palate be your guide. Here’s how:
Choose meat, vegetable and
Kabob Success Tips
•Soak bamboo skewers in water at least 30 minutes to prevent burning.
•Leave a little space between foods threaded on skewers (tightly packed food will not cook evenly).
•To prevent sticking (and to make cleanup easier), brush cooking surface with vegetable oil before grilling.
•Sauces that contain sugar burn easily. Brush them on kabobs only during last 5 to 10 minutes of grilling.
•To avoid
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