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Grilling Times at a Glance



 
Type of Food Cut or Portion (placed 4 inches above coals) Temperature of Coals* Approximate Total Cooking Times (minutes)
Rare Medium Well Done
Beef Burgers 1/2 inch Medium-hot 8-10 10-12 12-15
Medium 10-12 12-15 15-18
3/4 inch Medium-hot 10-12 12-15 15-18
Medium 12-15 14-18 18-20
Porterhouse,T-bone or sirloin steak 1 inch  Medium-hot 12-18 15-20 18-22
11/2 inches Medium-hot 18-20 20-25 22-28
Medium 20-25 25-30 28-32
Chuck blade steak 1 inch Medium 10-15 12-18 15-20
11/2 inches Medium 18-24 23-28 25-30
Lamb Rib chops 1 inch Medium   20-25 22-27
11/2 inches Medium 25-30 28-32 30-35
Shoulder chops  1 inch Medium   22-28 25-30
11/2 inches Medium 28-32 30-35 32-38
Pork Loin chops 1 inch Medium   22-25
11/2 inches Medium 30-35
Blade steak  3/4 inch Medium 15-20
Ham Fully cooked slice  1/2 inch Medium-hot 10-15
1 inch Medium 25-35
Canned  5 pounds Medium 11/2-13/4 hrs
Chicken Broiler-fryer halves 2 1/2-3 pounds Medium-hot 45-50
Fish Salmon or halibut steaks (3/4 inch) 3/4 inch Medium 17-22
11/2 inches Medium-hot 10-17
Trout, snapper, or whitefish fillets 6-8 ounces each Medium 10-17
Medium-hot 17-20
Pan-dressed trout, perch or catfish  8-12 ounces each Medium-hot 20-22
Seafood Scallops on skewers 8 ounces Hot 10
Large shrimp 2 pounds Hot 15-18
*Estimate by holding hand, palm down, at grill level. Count seconds you can hold position. Figure 2 seconds for Hot coals; 3 seconds for Medium-hot coals, 4 seconds for Medium coals, and 5 or 6 seconds for Slow coals.
 

Last Updated on 5/17/98
By Eileen
Email: minitru@ithink.net
 


 

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