Weber grilling guide - weber manual Weber q electric grill guide, Red, Pork, Poultry, Vegetables

grilling guide - weber® q® electric grills

grilling guide

weber® q® electric grill guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

		Thickness / Weight	Approximate Total Grilling Time
		¾ inch thick	10 to 14 minutes high heat
meat	Steak: New York strip, porterhouse, rib-eye,	1 inch thick	14 to 16 minutes high heat
	T-bone, and filet mignon (tenderloin)
red		2 inches thick	18 to 20 minutes high heat
	Kebab	1½ to 2 pounds, ¾ inch	12 to 15 minutes medium heat
		thick
	Ground Beef Patty	¾ inch thick	12 to 16 minutes high heat
	Bratwurst: fresh	3 ounce link	28 to 32 minutes medium heat
pork
	Chop: boneless or bone in	¾ inch thick	20 to 30 minutes medium heat
	Loin: boneless	¾ to 1 in thick	16 to 18 minutes medium heat
poultry	Chicken Breast: boneless, skinless	6 to 8 ounces	12 to 14 minutes medium heat
	Kebab	1 to 1½ in cubes	14 to 16 minutes high heat
	Chicken Pieces: bone in, assorted	3 to 6 ounces	40 minutes medium heat
	Fish, Fillet or Steak: halibut, red snapper,	½ to 1 inch thick	8 to 10 minutes high heat
seafood
	salmon, sea bass, swordfish, and tuna	1 to 1¼ inch thick	10 to 12 minutes high heat
	Whole Fish	1 pound	15 to 20 minutes medium heat
	Shrimp	1½ ounces	2 to 5 minutes high heat
	Asparagus	½-inch diameter	8 to 10 minutes high heat
		in husk	25 to 30 minutes high heat
vegetables	Corn
		husked	12 to 14 minutes high heat
	Onion	½ inch slices	10 to 12 minutes high heat
	Mushroom	portabello	12 to 15 minutes high heat
	Peppers	quartered	8 to 10 minutes high heat
	Potato	¼ inch slices	10 to 12 minutes high heat
	Zucchini	½ inch slices	8 to 10 minutes high heat