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General Information | |
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| Grilling Time and Temperature | Types Of Grills | |
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| Different Cuts Of Steak | Where To Buy Grills | |
°ITEM |
SIZE |
GRILLING TIME |
INTERNAL TEMP. IN DEGREES F |
BEEF |
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| Steaks | 3/4" thick | 3 to 4 min./side 4 to 5 min./side |
Medium rare 145° F Medium 160° F |
| Kabobs | 1" cubes | 3 to 4 min./side | 145° to 160° F |
| Hamburger patties | 1/2" thick | 3 min./side | Medium 160° F |
Roast, rolled rump Sirloin tip |
4 to 6 lbs. 3 1/2 to 4 lbs. |
18 to 22 min./lb. 20 to 25 min./lb. |
145° to 160° F 145° to 160° F |
| Ribs, Back | cut in 1-rib portions | 10 min./side | Medium 160° F |
| Tenderloin | Half, 2 to 3 lbs. Whole, 4 to 6 lbs. |
10 to 12 min./side 12 to 15 min./side |
Medium rare 145° F Medium 160° F |
HAM |
Size |
Grilling Time |
Internal Temp. in degrees F |
Fully Cooked (indirect heat) |
any size | 9 to 10 min./lb. | 140° F |
Cook-before-eating (indirect heat) |
Whole, 10 to 14 lbs. Half, 5 to 7 lbs. Portion, 3 to 4 lbs. |
10 to 15 min./lb. 12 to 18 min./lb. 30 to 35 min./lb. |
160° F 160° F 160° F |
LAMB |
Size |
Grilling Time |
Internal Temp. in degrees F |
| Chops, shoulder, loin, or rib | 1" thick | 5 min./side | 145° to 160° F |
| Steaks, sirloin, or leg | 1" thick | 5 min./side | 145° to 160° F |
| Kabobs | 1" cubes | 4 min./side | 145° to 160° F |
| Patties, ground | 4 oz., 1/2" thick | 3 min./side | Medium 160° F |
| Leg | 4 to 7 lbs. | 40 to 50 min. total | 145° to 160° F |
OSTRICH or EMU |
Size |
Grilling Time |
Internal Temp. in degrees F |
| Fan filets, steaks, or kabobs | 3/4" thick | 3 min./side | Medium rare 145° F |
| Patties, ground | 1/2" thick | 3 min./side | Medium 160° F |
VEAL |
Size |
Grilling Time |
Internal Temp. in degrees F |
| Chops, steaks | 1" thick | 5 to 7 min./side | 145° to 160° F |
| Roast, boneless (indirect heat) | 2 to 3 lbs. | 18 to 20 min./lb. | 145° to 160° F |
VENISON |
Size |
Grilling Time |
Internal Temp. in degrees F |
| Roast, saddle, or leg | 6 to 7 lbs. | 25 to 30 min./lb. | 145° to 160° F |
| Steaks | 3/4" thick | 6 to 7 min./side | Medium 160° F |
CHICKEN |
Size |
Grilling Time |
Temperatures measured in the thigh |
Broiler fryer roasting hen Capon Cornish hens |
3 to 4 lbs. 5 to 7 lbs. 4 to 8 lbs. 18 to 24 oz. |
60 to 75 min. 18 to 25 min./lb. 15 to 20 min./lb. 45 to 55 min. |
180° F 180° F 180° F 180° F |
Breast halves, bone in boneless |
6 to 8 oz. each 4 oz. each |
10 to 15 min./side 6 to 8 min./side |
170° F 170° F |
Legs or thighs drumsticks wings, wingettes |
4 to 8 oz. 4 oz. 2 to 3 oz. |
10 to 15 min./side 8 to 12 min./side 8 to 12 min./side |
180° F 180° F 180° F |
DUCK or GOOSE |
Size |
Grilling Time |
Internal Temp. in degrees F |
Duckling, whole Quartered |
4 1/2 lbs. (not stuffed) | 2 1/2 hrs. 1 hr., 25 min. |
180° to 185° F 180° to 185° F |
| Goose, whole | 8 to 12 lbs. | 18 to 20 min./lb. | 180° to 185° F |
TURKEY |
Size |
Grilling Time |
Temperatures measured in the thigh |
| Whole turkey | 8 to 12 lbs. 12 to 16 lbs. 16 to 24 lbs. |
2 to 3 hrs. 3 to 4 hrs. Not recommended |
180° F 180° F |
Breast, bone-in boneless |
4 to 7 lbs. 2 3/4 to 3 1/2 lbs. |
1 to 1 3/4 hrs. Not recommended |
170° F |
Thighs, drumsticks (indirect heat) |
8 to 16 oz. | 1 1/2 to 2 hrs. | 180° F |
Direct heat (pre-cook 1 hr.) |
8 to 16 oz. | 8 to 10 min./side | 180° F |
Boneless turkey roll (indirect heat) |
2 to 5 lbs. 5 to 10 lbs. |
1 1/2 to 2 hrs. 2 to 3 1/2 hrs. |
170° to 175° F 170° to 175° F |
