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 Steak | 1 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 Steak | 1-1/2 to 2 lbs. | Medium/Direct | 12 to 15 |
| Skirt Steak | 1/4 to1/2 in. | High/Direct | 6 to 8 |
| Top Round Steak | 1 in. | Medium/Direct | 16 to 18 |
| Chuck Shoulder Steak | 1 in. | Medium/Direct | 16 to 20 |
| Tenderloin Roast | 2 to 3 lbs. 4 to 5 lbs. | Medium-Hot/Indirect Medium-Hot/Indirect | 45 to 60 1 to 1-1/4 hours |
| Tri-Tip | 1-3/4 to 2 lbs. | Medium/Indirect | 35 to 45 |
| Ground Beef or Veal Patty | 4 oz and 1/2 in. | Medium/Direct | 11 to 14 |
| VEAL | |||
| Loin or Rib Chop | 1 in. | Medium/Direct | 12 to 14 |
| Arm or Blade Steak | 3/4 in. | Medium/Direct | 16 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/Indirect | 1-1/2 to 2 hours |
| Tenderloin | 3/4 to 1 lb. | Med-Hot/Indirect | 25 to 40 |
| Loin Roast (bone-in or boneless) | 3 to 5 lbs. | Medium/Indirect | 1-1/4 to 1-3/4 hours |
| Kabobs | 1 in. Cubes | Medium/Direct | 10 to 15 |
| Sausage, Fresh | 4 oz. | Medium/Indirect | 20 to 30 |
| Pork or Lamb Patties | 4 oz. and 1/2 in. | Medium/Direct | 8 to 10 |
| LAMB | |||
| Rib or Loin Chop | 1 in. | Medium/Direct | 10 to 18 |
| Leg of Lamb (bone-in) | 5 to 7 lbs. | Med-Low/Indirect | 1-3/4 to 2-3/4 hours |
| Leg of Lamb (boneless) | 3 to 4 lbs. | Med-Low/Indirect | 1-1/2 to 2-1/2 hours |
| Rack of Lamb | 1 to 1-1/2 lbs. | Medium/Direct | 25 to 35 |
| Lamb Kabobs | 1 in. Cubes | Medium/Direct | 8 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/Indirect | 1-1/4 to 1-3/4 hours |
| Roaster, Whole | 5 to 6 lbs. | Medium/Indirect | 1-3/4 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. each | Med-Low/Direct or Medium/Indirect | 15 to 30 20 to 30 |
| Breast Halves, Boneless | 6 oz. each | Medium/Direct | 10 to 15 |
| Chicken Kabobs | 1 in. Cubes | Medium/Direct | 10 to 15 |
| Cornish Game Hens | 1-1/2 to 2 lbs. | Medium/Indirect | 45 to 60 |
| TURKEY | |||
| Whole, Unstuffed | 8 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/Indirect | 1-1/2 to 2 hours |
| Breast (boneless) | 1-1/4 to 1-3/4 lbs. | Medium/Indirect | 1 to 1-1/4 hours |
| Drumstick or Thighs | 1/2 to 1-1/2 lbs. | Medium/Indirect | 45 to 75 |
| Turkey Patties | 4 oz. and 1/2 in. | Medium/Direct | 10 to 12 |
| Tenderloins | 8 oz. | Medium/Direct | 15 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 Fish | 1 lb. 2 to 2-2-1/2 lbs. | Medium/Direct Medium/Indirect | 10 to 15 20 to 30 |
| Fillets or Steaks | 1/4 to 1/2 in. 1/2 to 1 in. | High/Direct High/Direct | 3 to 5 5 to 10 |
| Fish Kabobs | 1 in. Cubes | Medium/Direct | 8 to 12 |
| Scallops, Sea | 1 lb. | Medium/Direct | 5 to 8 |
| Shrimp, Medium | 1 lb. | Medium/Direct | 5 to 8 |