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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
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick
4 to 6 minutes direct high heat
1 inch thick
6 to 8 minutes direct high heat
2 inches thick
14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
Flank Steak
1½ to 2 pounds, ¾ inch
thick
8 to 10 minutes direct medium heat
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
Chop: boneless or bone in
¾ inch thick
6 to 8 minutes direct high heat
1¼ to 1½ inches thick
10 to 12 minutes sear 6 minutes direct high heat,
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
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,
salmon, sea bass, swordfish, and tuna
¼ to ½ inch thick
3 to 5 minutes direct medium heat
1 to 1¼ inches thick
10 to 12 minutes direct medium heat
Fish: whole
1 pound
15 to 20 minutes indirect medium heat
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
Corn
in husk
25 to 30 minutes direct medium heat
husked
10 to 15 minutes direct medium heat
Mushroom
shiitake or button
8 to 10 minutes direct medium heat
portabello
10 to 15 minutes direct medium heat
Onion
halved
35 to 40 minutes indirect medium heat
½ inch slices
8 to 12 minutes direct medium heat
Potato
whole
45 to 60 minutes indirect medium heat
½ inch slices
9 to 11 minutes parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
vegetables seafood poultry pork red meat
grilling guide - gas grills