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MEAT GRILLING CHARTS

These charts are for outdoor cooking on a gas or charcoal grill. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired doneness. Pork and lamb products should be cooked until the interior is pink.

MEAT GRILLING TIMES
BONELESS STEAK Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once.
BONE-IN STEAK Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.
CHICKEN BREASTS Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.
FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2" of thickness, turning once.
FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 4 - 6 minutes for each 1/2" thickness.
GROUND BEEF PATTIES Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 10 - 16 minutes, turning once.
HAM STEAK Precooked ham steaks should be grilled until heated through, 6 - 10 minutes, turning once.
HOTDOGS AND SAUSAGES For precooked products, cook until heated through, 4 - 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 - 12 minutes until thoroughly cooked, turning frequently.
LAMB CHOPS Chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes, turning once.
PORK CHOPS Chops can be bone-in or boneless, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 12 - 16 minutes.
PORK TENDERLOIN Cut boneless tenderloin in half lengthwise. Cook for 12 - 18 minutes, turning several times.
SHRIMP Grill until shrimp turn pink and are springy to the touch. Cook for 5 - 7 minutes.

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