Saturday, January 29, 2005
Basic Guidelines for Grilling Meat
This is taken from my Great Grilling and Casual Cookouts recipe book. A couple of definitions first. Direct grilling is done over the coals/flames(gas grill) with no lid when grilling. Indirect grilling is done over a 'drip pan', with some water in it, and with the lid on when grilling. There will be 4 different 'tables' one for each type of meat/veggies.
- Poultry(any kind of bird)
- Chicken, broiler-fryer, half|1¼lb.-1½lb.|Medium temperature|doneness:tender; no longer pink|Direct Grill time: 40-50 minutes|Indirect Grill time: 1-1¼ hours
- Chicken Breast half, skinned and boned|4-5 oz. each|Medium temperature|doneness:tender; no longer pink|Direct: 12-15 minutes|Indirect: 15-18 minutes
- Chicken Quarters|2½-3lb. total|Medium temperature|doneness:tender; no longer pink|Direct: 40-50 minutes|Indirect: 50-60 minutes
- Meaty Chicken Pieces|2-2½lb. total|Medium temperature|doneness:tender; no longer pink|Direct: 35-45 minutes|Indirect: 50-60 minutes
- Turkey Breast Tenderloin Steak|4-6 oz. each|Medium temperature|doneness:tender; no longer pink|Direct: 12-15 minutes|Indirect: 15-18 minutes
- Beef Pork or Lamb
- beef Boneless Sirloin Steak:
- 1-inch thickness|Medium temperature
- Medium Rare|Direct: 14-18 minutes|Indirect: 22-26 minutes
- Medium|Direct: 18-22 minutes|Indirect: 26-30 minutes
- 1½-inch thickness|Medium temperature
- Medium Rare|Direct: 32-36 minutes|Indirect: 32-36 minutes
- Medium|Direct: 36-40 minutes|Indirect 36-40 minutes
- Flank Steak|¾-1 inch thickness|Medium temperature|Medium|Direct: 12-14 minutes|Indirect: 18-22 minutes
- Ground Meat Patties|¾-inch thickness(4 per pound)|Medium temperature|No pink remains|Direct: 14-18 minutes|Indirect: 20-24 minutes
- Steak(blade, chuck, top round)
- 1-inch thickness|Medium temperature
- Medium Rare|Direct: 14-16 minutes|Indirect: 45-55 minutes
- Medium|Direct: 18-20 minutes|Indirect: 60-70 minutes
- 1½-inch thickness|Medium temperature
- Medium Rare|Direct: 19-26 minutes|Indirect: 50-60 minutes
- Medium|Direct: 27-32 minutes|Indirect: 1-1¼ hours
- Steak(porterhouse, rib, rib eye, sirloin, T-bone, tenderloin, top loin)
- 1-inch thickness|Medium temperature
- Medium Rare|Direct: 8-12 minutes-Indirect: 16-20 minutes
- Medium|Direct: 12-15 minutes|Indirect: 20-24 minutes
- 1¼-1½ inch thickness|Medium tempurature
- Medium Rare|Direct: 14-18 minutes|Indirect: 20-22 minutes
- Medium|Direct: 18-22 minutes|Indirect: 22-26 minutes
- Pork Chop (Note: pork should be cooked until juices run clear)
- ¾-inch thickness|Medium temperature|medium|Direct: 8-11 minutes|Indirect: 20-24 minutes
- 1¼-1½ inch thickness|Medium temperature|medium|Direct: 25-30 minutes|Indirect: 35-40 minutes
- Lamb Chop|1-inch thickness|Medium temperature
- Medium Rare|Direct: 10-14 minutes|Indirect: 16-18 minutes
- Medium|Direct: 14-16 minutes|Indirect: 18-20 minutes
- Kabobs|1-inch cubes|Medium temperature|Medium-Direct: 12-14 minutes
- Fish and Seafood
- Dressed Fish|½-1½lb.|Medium temperature|doneness: flakes off|Direct: 7-9 minutes per ½lb.|Indirect: 20-25 minutes per ½lb.
- Fillets, Steaks, Cubes(for kabobs)|½-1 inch thick|Medium temperature|doneness: flakes off|Direct: 4-6 minutes per ½-inch thickness|Indirect: 4-6 minutes per ½-inch thickness
- Sea Scallops(for kabobs)|(12-15 per pound)|Medium temperature|doneness: opaque|Direct: 5-8 minutes|Indirect: 5-7 minutes
- Shrimp(for kabobs)
- Medium size(20 per lb.)|Medium temperature|doneness: opaque|Direct: 6-8 minutes|Indirect: 6-8 minutes
- Jumbo size(12 to 15 per lb.)|Medium temperature|doneness: opaque|Direct: 8-10 minutes|Indirect: 10-12 minutes
- Vegetables(Vegetables contain little fat to drip off, only need to direct grill.)
- Asparagus|Preparation: Snap off and discard tough bases of stems. Precook, then tie in bundles with strips of cooked green onion tops.|PreCook time: 3-4 minutes|Direct: 3-5 minutes
- Corn on the cob|Preparation: Remove husks. Scrub with stiff brush to remove silk. Rinse, pat dry.|PreCook time: none|Direct: 20-30 minutes
- Eggplant|Preparation: Cut off top and blossom ends. Cut crosswise into 1-inch thick slices|PreCook time: none|Direct: 8 minutes
- Fennel|Preparation: Snip off feathery leaves. Cut off stems.|PreCook time: 10 minutes; cut into 6-8 wedges|Direct: 8 minutes
- Fresh baby carrots|Preparation: Cut off tops. Wash and peel.|PreCook time: 3-5 minutes|Direct: 3-5 minutes
- Leeks|Preparation: Cut off green tops; trim bulb roots and remove 1-2 layers of white skin.|PreCook time: 10 minutes until tender; halve lengthwise|Direct: 5 minutes
- New Potatoes|Preparation: Halve potatoes.|PreCook time: 10 minutes until almost tender|Direct: 10-12 minutes
- Pattypan Squash|Preparation: Rinse; trim ends.|PreCook time: 3 minutes|Direct: 20 minutes
- Sweet Peppers|Preparation: Remove stems. Cut in fourths. Remove seeds and membranes. Cut in 1-inch wide strips.|PreCook time: none|Direct: 8-10 minutes
- Zucchini or Yellow Summer Squash|Preparation: Wash; cut off ends. Cut in fourths lengthwise.|PreCook time: none|Direct: 5-6 minutes
