Grilling charts

Indirect-Grilling Meat
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan, unless chart says otherwise. Place meat, fat side up, on grill rack over drip pan. Cover and grill for the time given below or to desired temperature, adding more charcoal to maintain heat as necessary. For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. To test for doneness, insert a meat thermometer, using an instantread thermometer to test small portions. Temperature should register the final grilling temperature. Remove meat from grill. For larger cuts, such as roasts, cover with foil and let stand 15 minutes before slicing. The meats temperature will rise 10F during the time it stands. Thinner cuts, such as steaks, do not have to stand.

Cut

Thickness/Weight

Approximate Indirect-Grilling Time

Final Grilling Temperature (when to remove from grill)

Final Doneness Temperature (after 15 minutesof standing)

Beef
Boneless top sirloin steak 1 inch 1 inch 1 2 inches 1 1 2 inches 1
1 2 to 2 pounds 1 1 2 to 2 pounds 1 1 3 4 to 1 4 pounds 1

22 to 26 minutes 26 to 30 minutes 32 to 36 minutes 36 to 40 minutes 35 to 40 minutes 40 to 45 minutes 23 to 28 minutes

4 hours 2 to 2 1 1 2 to 3 4 hours 2 3

145F medium rare 160F medium 145F medium rare 160F medium 135F 150F 160F medium 135F 150F 135F 150F 145F medium rare 160F rmedium 145F medium rare 160F medium 135F 135F

No standing time No standing time No standing time No standing time 145F medium rare 160F medium No standing time 145F medium rare 160F medium 145F medium rare 160F medium No standing time No standing time No standing time No standing time 145F medium rare 145F medium rare

Boneless tri-tip roast (bottom sirloin) Flank steak Rib roast (chine bone removed) (medium-low heat) Ribeye roast (medium-low heat) Steak (porterhouse, rib, ribeye, shoulder blade [flat-iron], T-bone, tenderloin, top loin [strip]) Tenderloin roast (medium-high heat)

4 to 6 pounds 4 to 6 pounds 4 to 6 pounds 4 to 6 pounds 1 inch 1 inch 1 2 inches 1 1 2 inches 1 2 to 3 pounds 4 to 5 pounds

1 3 4 to 1 4 hours 1 1 1 2 to 2 4 hours 1

16 to 20 minutes 20 to 24 minutes 22 to 25 minutes 25 to 28 minutes

3 4 to 1 hour 1 4 hours 1 to 1

Ground Meat
Patties (beef, lamb, pork, or veal)
1 2 inch 3 4 inch

15 to 18 minutes 20 to 24 minutes

160F medium 160F medium

No standing time No standing time

Lamb
Boneless leg roast (medium-low heat) 3 to 4 pounds 3 to 4 pounds 4 to 6 pounds 4 to 6 pounds
1 2 to 2 pounds 1 1 2 to 2 pounds 1 1 1 2 to 2 4 hours 1 1 4 to 2 2 hours 13 1 4 to 2 2 hours 13 4 hours 2 to 23 1 4 hours 1 to 1 1 1 4 to 1 2 hours 1

135F 150F 135F 150F 135F 150F 145F medium rare 160F medium 135F 150F

145F medium rare 160F medium 145F medium rare 160F medium 145F medium rare 160F medium No standing time No standing time 145F medium rare 160F medium

Boneless sirloin roast (medium-low heat) Chop (loin or rib) Leg of lamb (with bone) (medium-low heat)

1 inch 1 inch 5 to 7 pounds 5 to 7 pounds

16 to 18 minutes 18 to 20 minutes
1 4 to 2 4 hours 13 1 3 4 to 2 4 hours 2

All cooking times are based on meat removed directly from refrigerator.

Copyright 2010, Meredith Corporation. All Rights Reserved.

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Grilling charts

Indirect-Grilling Meat (continued)

Cut Thickness/Weight Approximate Indirect-Grilling Time Final Grilling Temperature (when to remove from grill) Final Doneness Temperature (after 15 minutesof standing)

Pork
Boneless top loin roast (medium-low heat) 2 to 3 pounds (single loin) 3 to 5 pounds (double loin, tied)
3 4 to 1 inch 1 1 4 to 1 2 inches 1 4 to 1 inch 1 1 4 to 1 2 inches 1 1 2 hours 1 to 1 1 1 2 to 2 4 hours 1

150F 150F 160F medium 160F medium 160F medium 160F medium Tender 140F 140F 140F Tender 150F 150F 160F medium

160F medium 160F medium No standing time No standing time No standing time No standing time No standing time No standing time No standing time No standing time No standing time 160F medium 160F medium No standing time

Chop (boneless top loin) Chop (loin or rib) Country-style ribs Ham, cooked (boneless) (medium-low heat) Ham, cooked (slice) (medium-high heat) Loin back ribs or spareribs Loin center rib roast (backbone loosened) (medium-low heat) Sausages, uncooked (bratwurst, Polish, or Italian sausage links) Smoked shoulder picnic (with bone), cooked (medium-low heat) Tenderloin (medium-high heat)

20 to 24 minutes 30 to 35 minutes 22 to 25 minutes 35 to 40 minutes

1 2 to 2 hours 1 4 to 2 hours 1 4 hours 2 to 23 1

3 to 5 pounds 6 to 8 pounds 1 inch

20 to 24 minutes
1 3 2 to 1 4 hours 1

3 to 4 pounds 4 to 6 pounds about 4 per pound

1 4 to 2 hours 1 4 hours 2 to 23

20 to 30 minutes

4 to 6 pounds

1 1 1 2 to 2 4 hours

140F heated through

No standing time

4 to 1 pound

30 to 35 minutes

155F

160F medium

Veal
Chop (loin or rib) 1 inch 19 to 23 minutes 160F medium No standing time All cooking times are based on meat removed directly from refrigerator.

Copyright 2010, Meredith Corporation. All Rights Reserved.

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