GRILLING GUIDE | US |
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the Direct Method for
the time given on the chart or to the desired doneness, turning once halfway through grilling time. Grill roasts, whole poultry, bone- in poultry pieces, whole fish, and thicker cuts using the Indirect Method for the time given on the chart or until an
lamb are for the USDA’s definition of medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
Beef | Thickness/Weight | Approximate Grilling Time |
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Steak: New York, porterhouse, | 1 inch thick | 5 to 8 minutes: sear 4 to 6 minutes direct high heat, |
| grill 1 to 2 minutes indirect high heat | |
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| 1½ inches thick | 10 to 14 minutes: sear 6 to 8 minutes direct high heat, |
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| grill 4 to 6 minutes indirect high heat |
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| 2 inches thick | 14 to 18 minutes: sear 6 to 8 minutes direct high heat, |
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| grill 8 to 10 minutes indirect high heat |
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Flank Steak | 1½ to 2 pounds, ¾ inch thick | 8 to 10 minutes direct high heat |
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Ground beef patty | ¾ inch thick | 8 to 10 minutes direct high heat |
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Pork | Thickness/Weight | Approximate Grilling Time |
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Chop, boneless or bone in | ¾ inch thick | 6 to 8 minutes direct high heat |
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| 1 inch thick | 8 to 10 minutes direct medium |
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Ribs, baby back | 1½ to 2 pounds | 3 to 4 hours indirect low |
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Ribs, spareribs | 2½ to 3½ pounds | 3 to 4 hours indirect low |
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Ribs, | 3 to 4 pounds | 1½ to 2 hours indirect medium |
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