Grill Timer

Steaks (1-inch thick)

Grill Time

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat
Tips and Techniques
Don't Stick a Fork In It

Always use tongs rather than forks when turning your steaks. Forks pierce the meat, allowing all those tasty juices to escape before your steak ever hits the plate.

Steaks (2-inches thick)

Grill Time

  • Rare:17 min
  • Med:19 min
  • Well:22 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Sear over direct high heat then move to indirect.
Tips and Techniques
Resting

“ Resting,” or standing, after cooking allows the meat to reabsorb its flavorful juices. If you serve the steak right away, those tasty juices will spill out onto the plate as soon as you cut into the meat. After the steak is done, transfer it from the grill to a platter, and loosely cover with foil. Let rest for five minutes per inch of thickness. Residual heat will cook steaks five to 10 degrees more during resting.

Flank steak (1-inch thick)

Grill Time

  • Rare:17 min
  • Med:19 min
  • Well:22 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Sear over direct high heat then move to indirect.
Tips and Techniques
Against the Grain

Slice tough cuts of steak, such as flank and flat iron, across the grain of the meat into thin strips. This will give you very tender slices, perfect for fajitas and wraps.

Ground beef patties (.5-inch thick)

Grill Time

  • Rare:7 min
  • Med:8 min
  • Well:10 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat.
Tips and Techniques
Perfectly-Shaped Burgers

After forming your patties, press the center slightly with thumb and forefinger, making a small indentation. When the hamburger cooks, the dimple will pop back out, creating a flat hamburger instead of one with a domelike shape.

Ground beef patties (1-inch thick)

Grill Time

  • Rare:10 min
  • Med:12 min
  • Well:14 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat.
Tips and Techniques
Resist the Urge to Press

The urge to press hamburgers on the grill is strong. We can't explain where that desire comes from, but pressing them forces out all the good juices. In addition, pressing compacts the uncooked beef, which makes the burgers cook unevenly. So in order to get evenly cooked and juicy hamburgers, resist the temptation.

Kebabs (1-1.5 inch cubes)

Grill Time

  • Rare:11 min
  • Med:13 min
  • Well:15 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat.
Tips and Techniques
Secret to Evenly-Cooked Kebabs

Don't overcrowd ingredients on a skewer. Leave a little space between ingredients to allow the food to heat evenly.

Boneless chicken breasts (6 oz. each)

Grill Time

10-12 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat. Grill until there are no traces of pink at center.
Tips and Techniques
When is it Safe to Eat?

The USDA recommends all cuts of cooked chicken to be at least 160 degrees.

Bone-in chicken breasts (8 oz. each)

Grill Time

22-24 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat. Grill until there are no traces of pink at center.
Tips and Techniques
When is it Safe to Eat?

The USDA recommends all cuts of cooked chicken to be at least 160 degrees.

Whole chicken (3.5-5 lbs.) indirect heat

Grill Time

55-60 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, indirect heat. Grill until there are no traces of pink at center.
Tips and Techniques
Consider a Poultry Roaster

When cooking whole chickens, try a poultry roaster to infuse flavor. Stand the bird on the cone-shaped dome and fill the tray below with beer, wine, or fruit juice. The rising steam cooks the chicken while adding subtle flavor from the liquid below.

Chicken drumsticks

Grill Time

14-16 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, indirect heat. Grill until there are no traces of pink at center.
Tips and Techniques
Tame the Flame

It happens to everyone. You start out with the correct temperature for coals and watch carefully, but from time to time a flare-up will occur. A squirt or two from a trigger-squeeze bottle filled with water is all that's needed to cool the burn. Be sure that the nozzle is on the spray setting, and squirt only the coals and not the chicken, so you don't wash off seasonings.

Boneless Thighs (3 oz. each)

Grill Time

10-12 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat. Grill until there are no traces of pink at center.
Tips and Techniques
When is it Safe to Eat?

The USDA recommends all cuts of cooked chicken to be at least 160 degrees.

Fish steaks and fillets (.5-inch thick)

Grill Time

6-8 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat. Done when opaque at center.
Tips and Techniques
Grill Basket

For very thin fish (1/4- to 1/2-inch thick) such as catfish, tilapia, or trout, a well-oiled grill basket will keep the meat from failling through the grates. Remove the fish immediately, or it will stick to the basket as it cools.

Fish steaks and fillets (.75-inch thick)

Grill Time

8-10 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat. Done when opaque at center.
Tips and Techniques
Simple Lifting

Lightly oiling, marinating, or using vegetable cooking spray on fish helps release the fillet from the grill when it's ready to be turned. How do you know when it's ready to turn? Provided your grill is clean and at medium-high temperature, the meat will naturally release from the grate when it's cooked.

Fish steaks and fillets (1-inch thick)

Grill Time

8-10 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, direct heat. Done when opaque at center.
Tips and Techniques
Simple Lifting

Lightly oiling, marinating, or using vegetable cooking spray on fish helps release the fillet from the grill when it's ready to be turned. How do you know when it's ready to turn? Provided your grill is clean and at medium-high temperature, the meat will naturally release from the grate when it's cooked.

Whole fish (1-1.5-inches thick)

Grill Time

15-20 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, indirect heat. Done when opaque at center.
Tips and Techniques
Reach the Perfect Degree of Doneness

Check the fish for doneness by testing for flakiness with a fork, or making a small slit in the thickest part of the fish with a sharp knife. Cooked fish will be firm to the touch and opaque; undercooked fish will appear shiny and semitranslucent. Meat continues to cook after taken off the grill, so try to remove from the heat just slightly less done than you like to eat it.

Whole fish (2-2.5-inches thick)

Grill Time

20-30 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

145 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium fire, indirect heat. Done when opaque at center.
Tips and Techniques
Head to Tail

A whole fish can serve one to six people. Plan on about one pound per person. Choose fresh-smelling fish with shiny skin and firm flesh. Eyes should be clear, bright, and bulging.

Shrimp, large (10-15 per pound)

Grill Time

4-5 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Notes
Hot fire, direct heat. Done when pink
Tips and Techniques
Shells On

When grilling shrimp directly on the grill, select large, unpeeled shrimp for a moist and tender result. The shell helps insulate the shrimp from the intense heat while keeping the shrimp moist. Medium-size or small shrimp are very difficult to grill to the correct degree of doneness.

Crabs, whole (about 2.5 lbs.)

Grill Time

10-12 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Notes
Medium fire, indirect heat. Done when opaque at center.
Tips and Techniques
Make It Easy

If the thought of live crabs is too much for you, buy frozen crabs or prepared crabs from your local seafood market. The crabs come cleaned and with unwanted parts removed (eyes, gills, and lungs).

Clams, hard shell

Grill Time

5-8 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Notes
Hot fire, direct heat. Cook until open, discard any that do not open.
Tips and Techniques
How to Buy

Hard-shell clams and oysters should be tightly closed when bought fresh. If the shell is open, tap it lightly. If it doesn't shut, the clam is dead and should be discarded.

Boneless Pork chops (.75-inch thick)

Grill Time

10-12 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium-hot fire, direct heat. Grill until light pink at center.
Tips and Techniques
Give Pork a Quick Turn

Today's pork is much leaner than it was a few decades ago, so be careful not to overcook it. Take the pork off the grill when it still has a trace of pink left in the center.

Bone-in Pork chops (.5-inch thick)

Grill Time

12 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium-hot fire, direct heat. Grill until light pink at center.
Tips and Techniques
Give Pork a Quick Turn

Today's pork is much leaner than it was a few decades ago, so be careful not to overcook it. Take the pork off the grill when it still has a trace of pink left in the center.

Ground pork patties (.5-inch thick)

Grill Time

8-10 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium-hot fire, direct heat
Tips and Techniques
Pork Patties

Try atwist on traditional sausage links, and shape ground pork into patties for an easy on-the-grill option. Leftover uncooked patties can be wrapped tightly and frozen for up to 3 months.

Pork tenderloin (.5-1.5 lbs.)

Grill Time

15-25 min

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Medium-hot fire, indirect heat.
Tips and Techniques
Quick-Cooking Pork Tenderloin

Butterfly pork tenderloin before grilling. By slicing the tenderloin in half lengthwise, cutting to, but not through, the other side, the tenderloin will absorb more marinade and grill faster.

Pork ribs (2-4 lbs.)

Grill Time

1.5-2 hours

Grilling times are meant to be guidelines. Times include turning once, just past the halfway point in the grilling time.

Grilling Temp

160 °F

This is the USDA recommended minimum cooking temperature.

Grilling Notes
Low fire, indirect heat
Tips and Techniques
Glossary of Ribs

Buying ribs is easy if you know what to look for. Single-slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible. Beef ribs have large bones with lots of meat. Spareribs have the least amount of meat and are considered the most flavorful. Baby back ribs have lots of meat between their short bones.