| Selected Meat: |
Grilling Time |
Cook Until: |
Whole Chicken (about 3 1/2 lbs)
|
About 1 hr over indirect heat. |
Juices run clear when skin between thigh and body is pierced. Consider rotisserie for this. Use meat thermometer in thickest part of thigh until 170 F before removal from heat. |
| Boneless Chicken Breast Halves |
About 10-18 min. |
No pink remains when you cut into breast.* |
| Chicken Leg/Thigh Combinations |
About 45 min |
Juices run clear and meat looks brown (except right next to bone, where it may be a little pink.)* |
| Chicken Wings |
About 25-35 min. |
Meat is white; juices run clear.* |
| Whole Turkey Breast (boneless) |
About 25-30 min. |
Meat is white and no trace of pink remains.* |
| Sliced Turkey Breast (1/2" thick) |
About 5 min. |
Meat is white and no pink remains.* |
| Boneless Pork Chops (1/4"-1/2" thick) |
10-14 min. |
No trace of pink remains.* |
| Pork Loin Chops (1/2" thick) |
8-11 min. |
Tender and no longer pink.* |
Pork Spare Ribs
(3 lbs, separated into ribs) Boil briefly (10 min.) to remove fat, or partially precook in the microwave for 5 min on high, then 30 min on medium. |
About 25-30 min. |
Meat is fork-tender. |
| Pork Loin Roast 3#
Pork Tenderloin (3/4 lb) |
About 1hr
About 20-25 min. |
Meat reaches 170F before removal from source. Consider rotisserie for this.
Meat reaches 155-160F. on meat thermometer. |
| Ham Steaks (1/2" thick) |
About 5-7 min per side. |
Meat is heated through. |
| Leg of Lamb (6 lbs.) |
45-60 min. |
Meat thermometer reads:
130-140F for rare
145F for medium
160F for well-done. |
| Lamb Chops (1/2" thick) |
8-12 min. |
Meat loses shiny red center and is cooked to desired shade of pink or brown. |
| Fish Steaks or Fillets |
3-8 min per side, depending on thickness, or about 10 min per inch thick |
Flesh just flakes easily with fork and is opaque instead of translucent. |
