| 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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|
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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. |
|
| Pork |
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|
| During last few minutes brush |
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| with barbecue sauce, turn |
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|
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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) |
|
|
| 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. |
|
| 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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|
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| or marinade. |
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|
| FOOD | WEIGHT | FLAME SIZE | APPROXIMATE | SPECIAL |
|
|
| OR THICKNESS |
| TIME | INSTRUCTIONS |
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|
|
|
|
| AND TIPS |
|
| Breasts |
| Medium | 30 to 45 minutes | Marinate with Italian dressing |
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|
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| |
| FISH AND |
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|
| Grill, turning once. Brush with |
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| SEAFOOD |
|
|
| melted butter, margarine or oil to |
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| Steaks |
|
|
| keep moist. |
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|
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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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|
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|
|
| Brush with melted butter and |
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| Rainbow trout |
| High |
| lemon juice. |
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27 |
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|
