Grilling Guide

The following times are to be used as a guideline only. Preheat the Grill for eight minutes. Cooking times will vary due to the cut or thickness of the meat being cooked. To be sure that the food is done, use a meat thermometer. If the food is not quite done, continue to cook and check periodically so it is not over cooked.

Food &TemperatureApproximateSpecial
QuantitySettingCooking TimeInstructions
Beef

 

 

 

Hamburgers,

Medium High

12-15 min.

Turn halfway

4 oz. each, 3/4" thick

 

 

through cooking time.

Hamburgers,

Medium High

15-18 min.

Turn halfway

8 oz. each, 1" thick

 

 

through cooking time.

Ribeye Steak,

Medium High

Med.-Rare 4-5 min. Turn halfway

12 oz. each, 1/2" thick

 

Medium 5-6 min.

through cooking time.

 

 

Well 6-7 min.

 

Ribeye Steak,

Medium High

Med.-Rare 7-8 min. Turn halfway

8 oz. each, 1" thick

 

Medium 8-9 min.

through cooking time.

 

 

Well 9-10 min.

 

T-bone Steak,

Medium High

Med.-Rare 5-6 min. Turn halfway

6 oz. each, 1/2" thick

 

Medium 6-7 min.

through cooking time.

 

 

Well 7-8 min.

 

T-bone Steak,

Medium High

Med.-Rare 8-9 min. Turn halfway

8 oz. each, 1" thick

 

Medium 9-10 min.

through cooking time.

 

 

Well 10-11 min.

 

Beef Kabobs

Medium

Well 15-20 min.

Marinate in oil and

 

 

 

seasoning. Turn often

 

 

 

during cooking time.

Pork

 

 

 

Pork Chops, bone-in,

Medium Low

Med. 6-7 min.

Turn halfway

4-6 oz. each, 1/2" thick

 

Well 8-9 min.

through cooking time.

Pork Chops, boneless,

Medium Low

Med. 16-17 min.

Turn halfway

8 oz. each, 1 1/4" thick

 

Well 18-19 min.

through cooking time.

Bacon

Medium

Well 9-15 min.

Turn frequently while

 

 

 

cooking

Pork Sausage Patties,

Medium

Well 6-8 min.

Turn halfway

1 1/2 oz. each, 1/2" thick

 

 

through cooking time.

Spare Ribs, 1 slab,

Low

Well 50-60 min.

Parboil for 15 minutes

each pc 3 rib sections

 

 

before putting on grill.

 

 

 

Cook 30 minutes,

turn halfway through cooking time. Add barbeque sauce. Turn after 10-15 minutes and add sauce to other side. Cook another 10-15 min.

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145˚ - 170˚F, pork should be cooked to an internal temperature of 160˚F -170˚F, and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of at least 165˚F.

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