Grilling Timetables

Pork Grilling Timetable	Lamb Grilling Timetable
Approximate Times for Rotisserie Cooking	Poultry Grilling Chart
Fish Grilling Chart	Shellfish Grilling Chart

Timetable for Grilling Beef

*Beef Cuts*	>*Thickness or Weight*	*Temperature of Coals*	*Open Grill (Direct Heat)*	*Covered Cooker (Direct Heat)*
			*Total Cooking Time in Minutes*
Ground Beef Patties** 80-85% lean 3 per pound 3 per pound 4 per pound	3/4 inch 1/2 inch 1/2 inch	medium medium medium	Medium 10 to 11 7 to 9 7 to 9	Medium 9 to 10 6 to 7 6 to 7
Chuck 7-Bone Steak or Boneless Under Blade Steak*	3/4 to 1 inch	medium	Rare to Medium 13 to 17	Rare to Medium 9 to 12
Chuck Shoulder Steak*	3/4 to 1 inch	medium	14 to 20	10 to 14
Top Round Steak*	3/4 to 1 inch 1-1/2 inches	medium medium-low	12 to 14 23 to 25	10 to 12 20 to 23
Eye Round Roast*	2 to 4 pounds	medium	20 to 25	16 to 20
Rib Eye Steak or Top Loin Steak	3/4 inch 1 inch 1-1/2 inches	medium medium medium-low	7 to 9 9 to 12 21 to 24	5 to 7 8 to 11 16 to 19
Porterhouse Steak or T-Bone Steak	1 inch 1-1/2 inches	medium medium-low	10 to 14 26 to 30	8 to 12 20 to 24
Tenderloin Steak	1 inch 1-1/2 inches	medium medium	11 to 13 15 to 17	10 to 12 13 to 15
Boneless Sirloin Steak	3/4 inch 2 inches	medium medium-low	8 to 11 34 to 40	7 to 10 25 to 36
Sirloin Kabobs	1 to 1-1/2 inches	medium	8 to 11	6 to 9 pieces
Flank Steak*	1-1/2 pounds	medium	12 to 15	10 to 12
Timetable is based upon the surface of the beef being 4-5 inches from the heat source. * Marinate 6-8 hours for best eating quality. ** The USDA/FSIS recommends ground beef be cooked to 160^ºF. Source: National Live Stock and Meat Board

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Timetable for Grilling Pork

Method

Cut

Thickness/ Weight

Final Internal Temp.

(Fahrenheit)

Cooking Time

(in minutes, unless otherwise specified)

Grilling

Grill over direct heat

Chops, Bone-in or Boneless

Thick Chop

Kabobs

Tenderloin

Ground Pork Patties

¾ inch

1 ½ inches

1 inch cubes

1 - 1 ½ lbs.

½ inch

160°

Tender

160°

8 - 10

12 - 16

10 - 15

15 - 25

8 - 10

Grilling

Grill over indirect heat

Loin Roast, Bone-in or Boneless*

Shoulder Roast (Butt)*

Ribs

2 - 5 lbs.

3 - 6 lbs.

160°

Tender

45 - 60

2 ½ - 4 hours

1 ½ - 2 hours

Pork today is very lean and should not be overcooked. Whenever possible based on the cut, use a thermometer to test for doneness.
*Cook larger cuts of pork to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° F and the pork juices will redistribute throughout the roast before slicing.

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Lamb Grilling Chart

Chops direct high (450°F)
1/2 inch thick 1-2 min/side 2-3 min/side 3-4 min/side
1 inch thick 2-4 min/side 4-6 min/side 6-8 min/side
1 1/2 inches thick 4-6 min/side 6-8 min/side 8-10 min/side
Racks indirect medium 30-40 min 40-50 min 50-60 min
Leg (4-6 lbs, boneless) indirect medium 1 hr 1-1 1/2 hrs 1 1/2-2 hrs
Leg (6-8 lbs, bone-in) indirect medium 1 1/2-2 hrs 2-2 1/2 hrs 2 1/2-3 hrs

*This chart is offered as a broad guideline to cooking times for the various cuts of meat. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.

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Approximate Times for Rotisserie Cooking

chicken (3 1/2 lbs) 40 to 60 min
1 game hen (2 lbs) 25 to 30 min
1 duck (4 to 5 lbs) 1 1/4 to 1 1/2 hrs
1 butterflied leg of lamb (2 to 3 lbs) 1 to 1 1/2 hrs
1 boneless pork loin (2 to 3 lbs) 1 to 1 1/2 hrs
1 boneless rib roast (about 3 lbs) 1 to 1 1/2 hrs

*Times given are for a covered grill. Add 15 to 20 minutes for an uncovered grill.

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Poultry Grilling Chart

Whole Indirect medium 1 1/2-1 1/2 hrs
Whole Rotisserie high 1-1 1/4 hrs
Whole Direct med-high 40 to 60 min
Boneless Breast direct high 4-6 min/side
Bone-In Breast direct med-high 8-10 min/side
Wings direct med-high 6-8 min/side
Legs direct med-high 8-10 min/side
Game Hen:
Whole direct medium 8-10 min/side
Duck:
Whole rotisserie med-high 1 1/2-2 hrs
Whole indirect medium 2-2 1/2 hrs
Turkey:
Whole indirect medium 15-20 min/lb

*This chart is offered as a guideline to cooking times for the various types of poultry. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.

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Fish Grilling Chart

Whole fish:
1-1 1/2 lbs direct med-high cooked through; 6-10 min/lb
2-5 lbs indirect medium cooked through; 12-15 min/lb
Fillets:
1/2 inch thick direct high cooked through; 2-4 min/side
1 inch thick direct high cooked through; 3-6 min/side
Steaks:
1/2 inch thick direct high cooked through; 2-4 min/lb
1 inch thick direct high cooked through; 4-6 min/lb

*This chart is offered as a broad guideline to cooking times for the various cuts of fish. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.

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Shellfish Grilling Chart

Clams (in shell) direct high until shells open, 6-8 min
Lobster
Half Lobsters direct high cooked through, 6-8 min/side
Tails direct high cooked through, 6-8 min/side
Oysters (in shell) direct high until shells open, 6-10 min
Scallops direct high cooked through, 1-3 min/side
Shrimp direct high cooked through, 1-3 min/side

*This chart is offered as a broad guideline to cooking times for the various types of shellfish. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.

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