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Table 11.  Meat & seafood grilling guide  

Food

Total Grilling Time (approximate)

 

Beef:

Flank Steak (-inch thick)

Ground beef patty (-1-inch thick)

Kebab (1-2-inch cubes)

Rib roast (boneless, 5-6 pounds)  

(bone-in, 7-8 pounds)

 

Skirt steak (-inch thick)

Steak - New York, T-bone (-inch thick)

(1-inch thick)

 

(1-1-inches thick) 

 

(2-inches thick)

 

Tenderloin (4 pounds)

 

Veal loin chop (1-inch thick)

 

 

8-10 minutes (over direct high heat)

10-12 minutes (over direct high heat)

5-7 minutes (over direct high heat)

1-1 hours (over indirect medium heat)

3 hours (sear 15 minutes over direct medium heat & grill 2 hours over indirect low heat)

4-5 minutes (over direct high heat)

4-6 minutes (over direct high heat)

6-8 minutes (sear 5-6 minutes over direct high heat & grill 1-2 minutes over indirect high heat)

10-14 minutes (sear 6-8 minutes over direct high heat & grill 4-6 minutes over indirect high heat)

14-18 minutes (sear 6-8 minutes over direct high heat & grill 8-10 minutes over indirect high heat) 

45 minutes (sear 15 minutes over direct medium heat & grill 30 minutes over indirect medium heat)

6-8 minutes (sear 5-6 minutes over direct high heat & grill 1-2 minutes over indirect high heat)

 

Lamb:

Chop (-inch thick)

Ground lamb patty (-1-inch thick) 

Kebab (1-2-inch cubes)

Leg of lamb (butterflied, 3 pounds)

 

Rack of lamb (1-2 pounds)

 

 

8-12 minutes (over direct medium heat)

10-12 minutes (over direct medium heat)

5-7 minutes (over direct medium heat)

30 minutes (sear 10 minutes over direct medium heat & grill 20 minutes over indirect medium heat)

20 minutes (sear 5 minutes over direct medium heat & grill 15 minutes over indirect medium heat)

 

Poultry:

Chicken breast (boneless, skinless, 6-8 ounces)

 

(bone-in, 10-12 ounces)

Chicken leg/thigh (bone-in)

Chicken (whole, 4 pounds)

Chicken wing (2 ounces)

Cornish game hen (whole, unstuffed, 2 pounds)

Duck (whole, unstuffed, 6 pounds)

Duck breast (boneless, 10-12 ounces)

 

Ground chicken patty (-inch thick)

Ground turkey patty (-inch thick)

Turkey (whole, unstuffed, 10-12 pounds)

Turkey breast (boneless, 2 pounds)

 

 

8-12 minutes (over direct medium heat

 

30-35 minutes (over indirect medium heat)

30-35 minutes (over indirect medium heat)

1-1 hours (over indirect medium heat)

16 minutes (over direct medium heat)

1 hour (over indirect high heat)

 

40-45 minutes (over indirect high heat)

10-12 minutes (grill 2-3 minutes over direct low heat, and then 8-9 minutes over indirect high heat)

 

10-14 minutes (over direct medium heat)

10-14 minutes (over direct medium heat)

2-3 hours (over indirect low heat)  

 

1 hour (over indirect medium heat)

 

Pork:

Baby back ribs (2 pounds)

Chop (boneless or bone-in, -inch thick)

(1-inch thick)

(1-inch thick) 

 

Ground pork patty (-inch thick)

Loin roast (boneless, 2-3 pounds)

(bone-in, 3-4 pounds)

Shoulder (boneless, 6 pounds)

Spareribs (3 pounds)

Tenderloin (-1 pound) 

 

 

3-4 hours (over indirect low heat) 

5-7 minutes (over direct high heat)

 

8-10 minutes (over direct medium heat)

12-14 minutes (sear 5 minutes over direct high heat & grill 7-9 minutes over indirect high heat)

10-14 minutes (over direct medium heat)

45-50 minutes (over direct medium heat)

1- 1 hours (over indirect medium heat) 

6-7 hours (over indirect low heat)

3-4 hours (over indirect low heat)

15-20 minutes (over direct medium heat)

 

Venison:

Steak (-inch thick) 

 

 

10-12 minutes (over direct medium heat)

 

Seafood:

Clam

Fish (fillet or steak, -inch thick)

(-inch thick) 

(1-inch thick)

(whole, 1 pound)

(whole, 2 pounds)

(whole, 3 pounds)

Lobster tail (8-ounces)

Mussel

Oyster

Scallop (1-1 ounces)

Shrimp (1-1 ounces)

Squid

 

 

6-8 minutes (over direct high heat)

3-5 minutes (over direct high heat)

6-8 minutes (over direct high heat)

10-12 minutes (over direct high heat)

15-20 minutes (over indirect medium heat)

20-30 minutes (over indirect medium heat)

30-40 minutes (over indirect medium heat)

8-10 minutes (over direct medium heat)

5-6 minutes (over direct high heat 

3-4 minutes (over direct high heat)

4-6 minutes (over direct high heat)

2-4 minutes (over direct high heat)

4-6 minutes (over direct high heat)

 

 

   

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HOMERECIPESABOUT BBQBBQ GRILLS & ACCESSORIESPICK A GREAT LOCATION

FOOD & GRILLING TIPS FREE ESTIMATESCONVERSION TABLES & MORE COOKING DICTIONARY

DECORATEMISCELLANEOUS OUTDOOR COOKING & MORE  HOW TO BE A GREAT HOST/HOSTESS

PROTECT AGAINST PESTSFUN ACTIVITIES, SPORTS & ENTERTAINMENT INVITATIONSSHOP

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