Weber grilling guide - weber manual Grilling guide gas grills

grilling guide - gas grills

grilling 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	4 to 6 minutes direct high heat
meat	Steak: New York strip, porterhouse, rib-eye,	1 inch thick	6 to 8 minutes direct high heat
	T-bone, and filet mignon (tenderloin)
		2 inches thick	14 to 18 minutes sear 6 to 8 minutes direct high heat,
			and grill 8 to 10 minutes indirect high heat
red	Flank Steak	1½ to 2 pounds, ¾ inch	8 to 10 minutes direct medium heat
		thick
	Ground Beef Patty	¾ inch thick	8 to 10 minutes direct medium heat
	Tenderloin	3 to 4 pounds	45 to 60 minutes 15 minutes direct medium heat,
			and grill 30 to 45 minutes indirect medium heat
	Bratwurst: fresh	3 ounce link	20 to 25 minutes direct low heat
		¾ inch thick	6 to 8 minutes direct high heat
pork	Chop: boneless or bone in		10 to 12 minutes sear 6 minutes direct high heat,
		1¼ to 1½ inches thick
			and grill 4 to 6 minutes indirect high heat
	Ribs: baby back, spareribs	3 to 4 pounds	1½ to 2 hours indirect medium heat
	Ribs: country-style, bone in	3 to 4 pounds	1½ to 2 hours indirect medium heat
	Tenderloin	1 pound	30 minutes sear 5 minutes direct high heat,
			and grill 25 minutes indirect medium heat
	Chicken Breast: boneless, skinless	6 to 8 ounces	8 to 12 minutes direct medium heat
poultry	Chicken Thigh: boneless, skinless	4 ounces	8 to 10 minutes direct medium heat
	Chicken Pieces: bone in, assorted	3 to 6 ounces	36 to 40 minutes 6 to 10 minutes direct low heat,
			30 minutes indirect medium heat
	Chicken: whole	4 to 5 pounds	1 to 1¼ hours indirect medium heat
	Cornish Game Hen	1½ to 2 pounds	60 to 70 minutes indirect medium heat
	Turkey: whole, unstuffed	10 to 12 pounds	2 to 2½ hours indirect medium heat
	Fish, Fillet or Steak: halibut, red snapper,	¼ to ½ inch thick	3 to 5 minutes direct medium heat
seafood
	salmon, sea bass, swordfish, and tuna	1 to 1¼ inches thick	10 to 12 minutes direct medium heat
		1 pound	15 to 20 minutes indirect medium heat
	Fish: whole
		3 pounds	30 to 45 minutes indirect medium heat
	Shrimp	1½ ounces	2 to 4 minutes direct high heat
	Asparagus	½-inch diameter	6 to 8 minutes direct medium heat
		in husk	25 to 30 minutes direct medium heat
	Corn
vegetables		husked	10 to 15 minutes direct medium heat
		shiitake or button	8 to 10 minutes direct medium heat
	Mushroom
		portabello	10 to 15 minutes direct medium heat
		halved	35 to 40 minutes indirect medium heat
	Onion
		½ inch slices	8 to 12 minutes direct medium heat
		whole	45 to 60 minutes indirect medium heat
	Potato		9 to 11 minutes parboil 3 minutes,
		½ inch slices
			and grill 6 to 8 minutes direct medium heat