Beef and Veal Grilling Chart

The cooking times below are for medium-rare to medium doneness. For beef, a meat thermometer should read 145°F for medium-rare, 160°F for medium and 170°F for well-done. Veal is done when a meat thermometer reads 160°F for medium and 170°F for well done. Ground beef and veal should be cooked to an internal temperature of 160°F. For direct grilling, turn meat halfway through grilling time.


Cut
Weight or
Thickness

Heat
Cooking Time
(minutes per pound)
BEEF
Rib Eye Steak1 in.
1-1/2 in.
Medium/Direct
Medium/Direct
11 to 14
17 to 22
T-Bone,
Porterhouse or
Top Loin Steak
(boneless strip)
3/4 in

1 in.
1-1/2 in.
Medium/Direct

Medium/Direct
Medium/Direct
10 to 12

15 to 18
19 to 23
Tenderloin
Steak
1 in.
1-1/2 in.
Medium/Direct
Medium/Direct
13 to 15
14 to 16
Top Sirloin Steak
(boneless)
1 in.
1-1/2 in.
2 in.
Medium/Direct
Medium/Direct
Medium/Direct
17 to 21
22 to 26
28 to 33
Flank Steak1-1/2 to 2 lbs.Medium/Direct12 to 15
Skirt Steak1/4 to1/2 in.High/Direct6 to 8
Top Round Steak1 in.Medium/Direct16 to 18
Chuck Shoulder
Steak
1 in.Medium/Direct16 to 20
Tenderloin Roast2 to 3 lbs.
4 to 5 lbs.
Medium-Hot/Indirect
Medium-Hot/Indirect
45 to 60
1 to 1-1/4 hours
Tri-Tip1-3/4 to 2 lbs.Medium/Indirect35 to 45
Ground Beef or
Veal Patty
4 oz and 1/2 in.Medium/Direct11 to 14
VEAL
Loin or Rib Chop1 in.Medium/Direct12 to 14
Arm or
Blade Steak
3/4 in.Medium/Direct16 to 18


Pork and Lamb Grilling Chart

Pork, fresh pork sausages, ground pork and ground lamb are done when the internal temperature reaches 160°F. Cooked sausages are done when they are heated through out. Lamb chops and steaks are done when a meat thermometer reads 145°F for medium rare, 160°F for medium and 170°F for well done. For direct grilling, turn meat halfway through the grilling time.


Cut
Weight or
Thickness

Heat
Cooking Time
(minutes per pound)
PORK
Loin or Rib Chop
(bone-in)
3/4 to 1 in.
1-1/4 to 1-1/2 in.
Medium/Direct
Medium/Direct
8 to 10
12 to 18
Loin Chop
(boneless)
3/4 to 1 in.
1-1/4 to 1-1/2 in.
Medium/Direct
Medium/Direct
8 to 10
12 to 18
Back Ribs or
Spareribs
3 to 4 lbs.Medium/Indirect1-1/2 to
2 hours
Tenderloin3/4 to 1 lb.Med-Hot/Indirect25 to 40
Loin Roast
(bone-in
or boneless)
3 to 5 lbs.Medium/Indirect1-1/4 to
1-3/4 hours
Kabobs1 in. CubesMedium/Direct10 to 15
Sausage, Fresh4 oz.Medium/Indirect20 to 30
Pork or
Lamb Patties
4 oz. and 1/2 in.Medium/Direct8 to 10
LAMB
Rib or Loin Chop1 in.Medium/Direct10 to 18
Leg of Lamb
(bone-in)
5 to 7 lbs.Med-Low/Indirect1-3/4 to
2-3/4 hours
Leg of Lamb
(boneless)
3 to 4 lbs.Med-Low/Indirect1-1/2 to
2-1/2 hours
Rack of Lamb1 to 1-1/2 lbs.Medium/Direct25 to 35
Lamb Kabobs1 in. CubesMedium/Direct8 to 12


Poultry Grilling Chart

Chicken, turkey breasts and turkey tenderloins are done when they reach an internal temperature of 170°F. Whole chickens and turkeys are done at 180°F as measured in the thigh. Kabobs and strips are done when juices run clear. Ground chicken or turkey patties are done at an internal temperature of 165°F. For direct grilling, turn meat halfway through grilling time.


Cut
Weight or
Thickness

Heat
Cooking Time
(minutes per pound)
CHICKEN
Broiler/Fryer,
Whole
3 to 4 lbs.Medium/Indirect1-1/4 to
1-3/4 hours
Roaster, Whole5 to 6 lbs.Medium/Indirect1-3/4 to 2-1/4 hours
Meaty Bone-In
Pieces, Breast
Halves, Legs,
Quarters
1-1/4 lbs
1-1/2 lbs.
Medium/Indirect
Medium/Direct
40 to 50
35 to 45
Bone-In Thighs,
Drumsticks, Wings
3 to 7 oz. eachMed-Low/Direct
or Medium/Indirect
15 to 30
20 to 30
Breast Halves,
Boneless
6 oz. eachMedium/Direct10 to 15
Chicken Kabobs1 in. CubesMedium/Direct10 to 15
Cornish Game
Hens
1-1/2 to 2 lbs.Medium/Indirect45 to 60
TURKEY
Whole, Unstuffed8 to 11 lbs.
12 to 16 lbs.
Medium/Indirect
Medium/Indirect
2 to 3 hours
3 to 4 hours
Breast (bone-in)4 to 5 lbs.Medium/Indirect1-1/2 to 2 hours
Breast (boneless)1-1/4 to 1-3/4 lbs.Medium/Indirect1 to 1-1/4 hours
Drumstick or
Thighs
1/2 to 1-1/2 lbs.Medium/Indirect45 to 75
Turkey Patties4 oz. and 1/2 in.Medium/Direct10 to 12
Tenderloins8 oz.Medium/Direct15 to 20


Seafood Grilling Chart

Fish is done when it turns opaque in the thickest portion and flakes into sections. Scallops are done when they turn opaque. Shrimp are done when they turn pink. Watch closely to avoid overcooking. For direct grilling, turn steaks, whole fish, shrimp and scallops halfway through grilling time. Fillets generally do not need to be turned. For ease of turning, use a grill basket.


Cut
Weight or
Thickness

Heat
Cooking Time
(minutes per pound)
Dressed Fish1 lb.
2 to 2-2-1/2 lbs.
Medium/Direct
Medium/Indirect
10 to 15
20 to 30
Fillets or Steaks1/4 to 1/2 in.
1/2 to 1 in.
High/Direct
High/Direct
3 to 5
5 to 10
Fish Kabobs1 in. CubesMedium/Direct8 to 12
Scallops, Sea1 lb.Medium/Direct5 to 8
Shrimp, Medium1 lb.Medium/Direct5 to 8