Weber grilling guide - weber manual Weber q gas grill guide, Meat

grilling guide - weber® q® gas grills

grilling guide

weber® q® gas 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	6 to 8 minutes: high heat
meat	Steak: New York strip, porterhouse, rib-eye,	1 inch thick	8 to 10 minutes: high heat
	T-bone, and filet mignon (tenderloin)
		2 inches thick	14 to 16 minutes: sear 10 minutes high heat,
red			grill 4 to 6 minutes low heat
	Flank Steak	1½ to 2 pounds, ¾ inch	12 to 15 minutes medium heat
		thick
	Ground Beef Patty	¾ inch thick	8 to 10 minutes medium heat
	Bratwurst: fresh	3 ounce link	20 to 25 minutes direct low heat
		¾ inch thick	10 to 15 minutes: sear 6 minutes high heat,
			grill 4 to 8 minutes low heat
	Chop: boneless or bone in
pork			14 to 18 minutes: sear 8 minutes high heat,
		1¼ to 1½ inches thick
			grill 6 to 10 minutes low heat
	Ribs*: baby back, spareribs	3 to 4 pounds	1¼ to 1½ hours low heat (on rib rack)
	Ribs: baby back, spareribs	3 to 4 pounds	1 to 1¼ hours low heat, 30 minutes bone side down,
	(Weber® Q® 100 and 120)		then turn every 10 to 15 minutes
	Tenderloin	1 pound	25 to 30 minutes: sear 10 minutes high heat (turn 3 times),
			grill 15 to 20 minutes low heat
	Chicken Breast: boneless, skinless	6 to 8 ounces	8 to 12 minutes medium heat
poultry	Chicken Pieces: bone in, assorted	3 to 6 ounces	40 to 50 minutes: low heat
	Cornish Game Hen	1½ to 2 pounds	30 to 35 minutes: low heat
	Chicken*: whole	4 to 5 pounds	1 to 1½ hours low heat (on roasting rack)
	Turkey Breast: bone in	4 to 5 pounds	1 to 1½ hours low heat
		¼ to ½ inch thick	3 to 5 minutes high heat
seafood
	Fish, Fillet or Steak: halibut, red snapper,	1 inch thick	5 to 10 minutes high heat
	salmon, sea bass, swordfish, and tuna
		1¼ inches thick	10 to 12 minutes high heat
	Shrimp	1½ ounces	2 to 5 minutes high heat
	Asparagus	½-inch diameter	6 to 8 minutes medium heat
		in husk	25 to 30 minutes medium heat
vegetables	Corn
		husked	10 to 12 minutes medium heat
	Onion	½ inch slices	8 to 12 minutes medium heat
		shiitake or button	8 to 10 minutes medium heat
	Mushroom
		portabello	12 to 15 minutes medium heat
		whole	45 to 60 minutes low heat
	Potato
		½ inch slices	14 to 16 minutes: medium heat

*Cuts that can only be grilled on the Weber® Q®, Weber® Q® 200 series and Weber® Q® 300 series gas grills.