Grill Cooking | Chart* |
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FOOD | WEIGHT OR | CONTROL | TOTAL |
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| THICKNESS | SETTING | SUGGESTED | INSTRUCTIONS | |||||
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| COOKING TIME | AND | TIPS |
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Ribs |
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| MED | 45 - 60 | minutes | Grill, | turning |
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| occasionally |
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| During |
| last | few |
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| minutes, | brush with | ||
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| BBQ | sauce, | turn | |
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| several | times |
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Ham | Steaks | 1/2" | (13 cm) |
| minutes | Remove | excess fat | |||
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| from | edge | Slash | |
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| remaining fat at 2- | |||
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| inch | intervals | ||
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| Grill | turning | once | |
Hot | Dogs |
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| MED | 5 - 10 minutes | Slit skin | before | |||
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| cooking | Grill, | ||
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| turning | once | ||
Fish |
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Steaks | 3/4" - 1" | 5 - 10 minutes | |
Halibut | 9 - 14 kg |
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Salmon |
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Swordfish |
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Whole | 4- 8 ounces | ||
Catfish | 110- 230 g |
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Trout |
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Vegetables |
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Carrots | Whole | MED - LOW | 35 - 40 minutes |
Grill, turning once Brush with melted butteB oil, or
marinade to keep fish moist
Grill, turning once Brush with melted
butteB oil, or
marinade to keep fish moist
Scrub, don't peel Wrap in foil and lay directly on grill grate
Onions | Whole | LOW | 20 | minutes | Butter, wrap | in foil | ||
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| Turn | often |
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Potatoes | Whole | LOW | 45- | 50 minutes | Oil, | wrap | in | foil |
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| Turn | often |
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Zucchini, | Sliced (halves or | MED | 30 | minutes | Butter lightly | to | ||
Squash | quarters) |
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| prevent | sticking | ||
*NOTE: These times are recommendations only. Variations in cuts of
meats and personal taste may alter cooking times. Use your discretion when grilling.
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