Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue equipment used. Take this into
consideration to insure best results. Temperatures: High =
Item | Size/Qty. | Temperature | Time | Tips |
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Beef Steak | 1 inch | High/medium | Rare: | Sear over high heat. Reduce to medium high, |
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| high | Well: | cover. |
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Hamburgers | 1/2 inch | Medium | Medium: 10 minutes, Medium/well: 12 minutes | Cover, turn once. |
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| Well: 15 minutes |
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Pork Chop | 1 inch | High/medium | 30 minutes, Internal temp. 160°F | Sear over high heat. Reduce to medium, cover |
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Boneless Pork Loin | 2 lbs. | Low | 1 hour, Internal temp. 160°F | Brown roast over direct heat, cover. Remove to |
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| side for indirect cooking, cover |
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Baby Back Pork Ribs | Medium/low | 50 minutes | Brown over medium/low for 10 minutes, cover. | |
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| Low |
| Reduce to low, cover. Baste last 15 minutes with |
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| sauce. |
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Boneless, Skinless, | 8 oz. | Medium/high | 20 minutes | Pound, rub with oil. Sear over high heat, cover. |
Chicken Breast |
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| Reduce to medium, cover. |
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Chicken Pieces | 1 each | Medium | Wings: 20 minutes, Leg/thigh: 35 minutes | Cook skin side first, cover. |
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| Breast: 40 minutes, Internal temp. 165°F |
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Turkey Breast with | 2 lbs. | Low | 1 hour, Internal temp. 165°F | Cook skin side down first to brown, cover. |
Ribs |
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Shrimp, Medium, | 8 oz. | Medium/high | 5 minutes | Skewered, oiled, cover. |
peeled and deveined |
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Corn on Cob | 1 each | Medium | 40 minutes | Husks on, soaked in cold water. Direct heat, |
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| cover. Turn during cooking. |
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Baking Potatoes | 1 each | Medium | 1 hour | Wrap in aluminum foil. Indirect heat, cover. Turn |
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| once during cooking. |
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Yellow Onion | 1 each | Medium/high | 1/2 inch whole rings, oiled, cover. | |
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Food Safety
• Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils and surfaces with hot soapy water before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
How To Tell If Meat Is Grilled Throughly
•Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.
•Whole poultry should reach 1800F; breasts 1700F. Juices should run clear and flesh should not be pink.
•Hamburgers made of any ground meat or poultry should reach 1600F, and be brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 1450F. All cuts of pork should reach 1600F.
•NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.
•When reheating takeout foods or fully cooked meats like hot dogs, grill to 1650F, or until steaming hot.
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