Grill Cooking Chart
continued
| WEIGHT OR | HEAT | APPROXIMATE | SPECIAL INSTRUCTIONS |
FOOD | THICKNESS | SETTING | TIME | AND TIPS |
PORK |
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| Trim edges. Grill, turning once. Cook to |
Chops | 1 inch | Medium | 20 to 30 minutes | |
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| desired |
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| doneness. |
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| 1 |
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Well | inches | Medium | 30 to 40 minutes |
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| Grill, turning occasionally. |
Ribs |
| Medium | 30 to 40 minutes | During last few minutes brush with |
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| barbecue sauce. Turn several times. |
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Ham steaks |
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| 4 to 8 minutes | Trim edges. Grill, turning once. |
(precooked) | 1 inch slices | High | ||
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Hot dogs |
| Low | 5 to 10 minutes | Slit skin. Grill, turning once. |
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POULTRY | 2 to 3 | Low or |
| Place skin side up. Grill, turning and |
| pounds | Medium | Up to 1 hour | brushing frequently with melted butter, |
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| margarine, oil or marinade. |
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Breasts |
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well |
| Medium | 30 to 45 minutes | Marinate as desired. |
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FISH AND |
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SEAFOOD | 3/4 to 1 | Medium | 8 to 15 minutes | Grill, turning once. Brush with melted |
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Halibut | inch | to |
| butter, margarine or oil to keep moist. |
| High |
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Salmon |
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Swordfish |
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Whole |
| Medium |
| Grill, turning once. Brush with melted |
Catfish | 4 to 8 ounce | to | 12 to 20 minutes | butter, margarine or oil. Brush with |
Rainbow |
| High |
| melted butter and lemon juice. |
trout |
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