Beruflich Dokumente
Kultur Dokumente
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
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
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
Ground Meat
Patties (beef, lamb, pork, or veal)
1 2 inch 3 4 inch
15 to 18 minutes 20 to 24 minutes
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)
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.
page 1 of 2
Grilling charts
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
1 3 2 to 1 4 hours 1
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
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.
page 2 of 2