Barbeques Galore - Cooking Tips - Cooking Temp's and Grilling Times

view cart (0 items) | my account | order status | log in

Cooking Tips » Cooking Temperatures and Grilling Times

Cooking Charts:
Beef Cooking Chart | Lamb Cooking Chart | Poultry Cooking Chart | Seafood Cooking Chart | Pork Cooking Chart

Beef Cooking Chart:

Cut of Meat	Weight or Thickness	Grilling Method	Approximate Cooking Time
Standing Rib Roast	3 1/2 lbs. - 5 lbs.	Indirect	24 - 26 min /lb* (R)
Standing Rib Roast	6 lbs. - 8 lbs.	Indirect	18 - 22 min/lb* (R)
Boned & tied roasts (rib, sirloin tip, crossrib)	3 lbs. - 5 lbs.	Indirect	24 - 26 min/lb* (R)
Steaks (T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)	1 in.	Direct	5 - 6 min /side** (R)
Steaks (T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)	1 1/2 in.	Direct	8 - 9 min /side (R)
Steaks (T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)	2 in. - 2 1/2 in.	Direct	8 - 9 min /side (R)
Flank Steak	1 in. - 1 1/2 in.	Direct	5 - 7 min /side (MR)
Skirt steak (cut into serving size pieces)	1/8 in. - 1/4 in.	Direct	1 1/2 - 2 min /side** (R)
Skirt steak (cut into serving size pieces)	1/2 in.	Direct	2 1/2 - 3 min /side** (R)
Boneless Cubes	3/4 in.	Direct	5 - 6 min total** (MR)
Boneless Cubes	1 in.	Direct	8 - 10 min total** (MR)
Boneless Cubes	1 1/2 in.	Direct	15 min** total (MR)
Ground Beef Patties	1 in.	Direct	4 - 5 min /side (R), 5 - 6 min /side (M), 6 - 7 min /side (W)**

(R) Rare, (M) Medium, (MR) Medium-rare, (W) Well done
* Meat thermometer registers 135°F - 140°F (R), 150°F (M), 160°F (W).
** Cut meat to test.

Barbecuing Tips:

Turn meat only once. (This changes direction of juices, as well as to prevent drying out on the underside.)
If using frozen meat, thaw meat in refrigerator - allow meat to absorb marinade overnight if possible.
Trim the excess fat and do not pierce it with a fork as the juices may run out.
It is important not to overheat or cook too long as juices may dry out.
Don't salt meat before cooking as this draws out the natural juices and the meat will be dry again. (Unless incorporated into marinade)

Hamburgers:

Don't use very lean meat for it needs some fat for juiciness.
For more imaginative burgers, put two patties together with a filling between them, i.e. bleu cheese, butter and sherry, garlic and parsley butter.

Steaks:

Start with the best steak you can buy.
Look for bright red color and marbling.
If not graded Prime, look for a good Choice cut.
The most important element in grilling is thickness: at least 1in. - 1 1/2 in thick.
For tenderness select rib, strip, tenderloin cuts or filet mignon.
The most flavorful cuts are ribeye, N.Y. strip, porterhouse and T-bone.
Avoid lean beef, which is tough after grilling.
Temperature: 550°F - 550°F.
Grill should be as hot as possible. Be patient and wait until the grill is pre-heated.
Meat should be at room temperature.
Do not season until ready to cook.

Timing:

Cooking times will vary by the cut of beef, temperature of grill and degree of doneness desired.
Based on 1in. - 1 1/2 in. thickness at an optimum temperature of 500°F - 550°F, the cooking time is 3 1/2 to 4 minutes on each side for medium rare. When cooking several steaks to various degrees of doneness, begin with well-done, then add medium and rare so that everything comes off the grill at the same time.

Use Your Palm To Read Your Steaks:

You can poke the meat and judge its degree of doneness by comparing it to the feel of a particular place on your palm.

The pad at the base of the thumb is equivalent to a rare steak.
The middle of the palm is equivalent to a medium steak.
The base below the little finger is a signature for well-done. Don't be afraid to poke your steak, and if still in doubt cut into it with a knife to visually check the degree of doneness.

Technique:

Cook the steak quickly to sear in maximum juices.
The more the meat is handled the more the juices and flavor are lost.
Do not use a fork; always use tongs to turn a steak.
Do not turn more than once; cook one side at a time.
Thicker cuts may need to be seared and then finished to desired degree of doneness using indirect heat.

When in doubt, cut into the meat to visually check the doneness. When it is almost, but not quite, done to your liking, pull it off the grill and let it sit for 2 - 3 minutes, it will continue cooking off the grill and be done to perfection. Trial and error is needed to be able to judge the timing for your perfect steak.

For some excellent Beef recipes click here.

↑ back to top

Lamb Cooking Chart:

Thermometer Temperature:

Rare = 140°F

Medium = 150°F

Well = 160°F

Cut of Meat	Weight or Thickness	Grilling Method	Approximate Cooking Time
Leg, Bone-In	5 - 7 lbs.	Indirect	22 - 25 Min/Lb. (M)
Leg, Boned & Tied	4 - 5 lbs.	Indirect	27 - 30 Min/Side (M)
Leg, Boned & Butterflied	4 - 5 lbs.	Indirect	15 - 17 Min/Side (M)
Rack	2 - 3 lbs.	Indirect	8 - 20 Min./Side (MR)
Chops (Loin, Rib, Shoulder)	3/4 in.	Direct	4 - 5 Min/Side (MR)
Chops (Loin, Rib, Shoulder)	1 in.	Direct	5 Min/Side (MR)
Chops (Loin, Rib, Shoulder)	1 1/2 in.	Direct	6 - 7 Min./Side (MR)
Boneless Cubes (for kabobs)	3/4 in.	Direct	5 Min. Total (R) 6 - 8 Min. Total (M) 8 - 10 Min. Total (W)
Boneless Cubes (for kabobs)	1 in.	Direct	6 Min. Total (R) 8 Min. Total (M) 12 Min. Total (W)
Boneless Cubes (for kabobs)	1 1/2 in.	Direct	12 Min. Total (R) 15 Min. Total (M) 17 Min. Total (W)

(R) Rare; (M) Medium; (MR) Medium Rare; (W) Well Done

For some excellent Lamb recipes click here.

↑ back to top

Poultry Cooking Chart:

Thermometer Temperature:

185°F

Cut of Meat	Weight or Thickness	Grilling Method	Approximate Cooking Time
Chicken, Whole	3 - 4 lbs.	Indirect	1 1/4 - 1 1/4 Hrs.
Chicken, Whole	6 - 7 lbs.	Indirect	1 1/2 - 1 3/4 Hrs.
Halved or Quartered	3 - 4 lbs. total	Indirect	55 - 65 Min.
Breasts, Boneless	4 - 6 oz./ea.	Direct or Indirect	12 - 15 Min.(Direct) 23 - 25 Min. (Indirect)
Wings	3 - 4 oz./ea.	Direct or Indirect	25 - 30 Min. (direct) 35 - 40 Min.(Indirect)
Cornish Game Hens	1 - 1 1/2 lbs.	Indirect	45 - 60 Min.
Turkey, Whole*	9 - 12 lbs.	Indirect	2 - 3 Hrs.
Turkey, Whole*	13 - 16 lbs.	Indirect	2 3/4 - 3 3/4 Hrs.
Turkey, Whole*	18 - 22 lbs.	Indirect	3 1/2 - 4 1/2 Hrs.
Breast Halves, Bone In	2 1/2 - 3 lbs.	Indirect	1 - 1 1/2 Hrs.
Drumsticks, Thighs	1 - 2 lbs./ea.	Direct, Covered	55 - 65 Min.
Boneless Cubes (For Kabobs)	1 inch	Direct	12 - 15 Min. Total
Breast Steaks, Boneless	1/2 inch	Direct	3 1/2 - 4 1/2 Min./Side
Ground Turkey Patties	3/4 - 1 inch	Direct	5 - 7 Min./Side
Duck, Whole (Prick skin with fork)	4 - 5 lbs.	Indirect	2 - 21/2 Hrs. Total
Cut up	4 - 5 lbs.	Indirect	Legs and Wings 40 Min.
Cut up	4 - 5 lbs.	Indirect	Breasts 10 Min.

* Insert thermometer in thickest part of thigh, not touching bone, fat or gristle.
** Be sure to remove all gizzards, bird is fully thawed, rinse and pat dry.

Barbecuing Tips:

White meat cooks quicker than dark meat. May be baked and smoked. Smoking firms the flesh and develops a beautiful flavor.
Rotisserie may be used as a party attraction (use a drip tray to prevent flare-ups), this also aids in better smoking results.
Barbecue wings - skewer them for easy turning.
Test chicken for doneness between thigh and carcass.

For some excellent Poultry recipes click here.

↑ back to top

Seafood Cooking Chart:

Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets should not be thawed before grilling. Cooking times will be approximately double that of fresh fish.

Type of Fish or Shellfish	Weight or Thickness	Grilling Method	Approximate Cooking Time
Whole Fish* (with or without head and tail)	1/2 - 1 lb.	Indirect	6 min. /side
Whole Fish* (with or without head and tail)	3 - 5 lbs.	Indirect	30 - 35 min. total
Whole Fish* (with or without head and tail)	5 - 7 lbs.	Indirect	45 min. total
Steaks & Fillets**	1/2 in.	Direct	2 - 3 min. /side
Steaks & Fillets**	3/4 in.	Direct	3 - 4 min. /side
Steaks & Fillets**	1 in.	Direct	4 - 5 min. /side
Steaks & Fillets**	1 1/2 in. (2 - 3 lbs.)	Indirect	15 - 18 min. total
Boneless Cubes (for Kabobs) (Use firm fish)	1 in.	Direct	8 - 10 min. total
Shrimp	Medium-size(30 - 32 per lb.)	Direct	1 1/2 - 2 1/2 min./side
Scallops	About 1 in. cubes	Direct	5 - 7 min. total
Clams	Medium-size	Direct	3 - 4 min. total***
Oysters	Medium-size	Direct	4 - 6 min. total***
Mussels	Medium-size	Direct	3 - 6 min. total***
Lobster Tails****	4 - 6 oz.	Direct	5 - 7 min.
Lobster Tails****	8 - 11 oz.	Direct	9 - 13 min.

* Rub whole fish inside and out with cooking oil and seasoning before grilling
** Place heavy-duty foil under large fillets instead of putting them directly on the grill.
*** Cook until shells pop open.
**** Grill shell side down, meat side up.

Barbecuing Tips:

Wrap in foil or use fish baskets for easier turning.
Test for doneness - skin looks opaque, fish must flake easily. Shellfish must be firm and white.

For some excellent seafood recipes click here.

↑ back to top

Pork Cooking Chart:

Thermometer Temperature:

Medium = 160°F

Well Done = 170°F

Cut of Meat	Weight or Thickness	Grilling Method	Cooking Time
Half Leg, (shank or butt), bone-in	6 - 8 lbs.	Indirect	25 - 30 min./lb.*
Loin Roast, half, bone-in	4 1/2 - 6 lbs.	Indirect	22 - 24 min./lb.*
Loin Roast, half, boned & tied	3 - 5 lbs.	Indirect	20 - 22 min./lb.*
Loin Roast, rib or sirloin end, bone-in	3 - 4 lbs.	Indirect	28 - 30 min./lb.*
Shoulder Roast, (picnic or butt) bone-in	4 - 6 lbs.	Indirect	26 - 29 min./lb.*
Shoulder Roast, (picnic or butt) boned & tied	3 - 5 lbs.	Indirect	30 - 32 min./lb.*
Tenderloin (fold & tie thin end under for even thickness)	1/2 - 1 lbs.	Indirect	18 - 22 min. total
Chops (loin, rib, shoulder); leg, steaks	3/4 in.	Direct	4 - 5 min./side**
Chops (loin, rib, shoulder); leg, steaks	1 in.	Direct	5 - 7 min./side**
Chops (loin, rib, shoulder); leg, steaks	1 1/2 in.	Direct	8 - 10 min./side**
Spareribs	2 1/2 - 3 lbs.	Indirect	1 - 1 1/4 hrs. total
Spareribs, country style	3 - 4 lbs.	Indirect	1 - 1 1/4 Hrs. total
Boneless Cubes (for kabobs)	3/4 in.	Direct	8 min. total
Boneless Cubes (for kabobs)	1 in.	Direct	12 - 14 min. total

* Meat thermometer registers 150°F to 155°F.
** Meat near bone is no longer pink.

For some excellent pork recipes click here.

↑ back to top

Veggies, Sides & Desserts

Though its easy to see that grilling meats is more healthy than other methods of cooking - the excess fat drips off the meat and into the fire or drip pan - it may come as a surprise that grilling vegetables is a more healthier way to cook them than the traditional method of boiling. When boiled, the vegetable's nutrients are lost into the water; grilled vegetables better retain their nutrients. For maximum nutrition, vegetables should not be peeled prior to grilling. While any vegetable - including lettuce - can be grilled, peppers, squash and eggplant are the easiest and best tasting of the bunch. Peppers should be seeded, brushed with oil and placed on the warming rack over direct heat, turning occasionally, until soft. They can also be placed directly on the grill surface until their skin blackens and blisters, then placed in a paper bag for 5 minutes. Peel off the skin and enjoy the roasted pepper. Squash and eggplants should be cut in inch thick slices, brushed with olive oil and grilled about 7 minutes per side. Wok toppers are great for cooking vegetables on the grill.