COOKING TIMES
Most cuts of meat and seafood should only be turned once. Items like kabobs or sausage need to be turned on all sides to ensure even cooking. When grilling times are specified, it is best to grill for the same time on each side (example, 10 to 12 minutes cook time, grill 5 to 6 minutes on each side). The following chart lists recommend cooking times and internal temperatures for desired doneness.
PLEASE LET THE FOOD REST! Once the food is cooked, allow a few minutes of standing time (5-8 minutes) to let the meat juices redistribute before serving.
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BEEF
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We recommend medium-rare for most cuts of beef.
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Rare
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Medium-Rare
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Medium
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Medium-Well
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130 F
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140 F
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150 F
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160 F
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Cut & Weight
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Total Grill Time in Minutes
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Rare
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Medium-Rare
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Medium
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Medium-Well
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Well
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Porterhouse/ T’s
(20-25 oz)1¼ -1½ “ thick
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13 to 15
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16 to 18
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19 to 22
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23 to 27
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Not Recommended
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Filet Mignon (6 oz) 1¼-1½” thick
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8 to 10
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11 to 13
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14 to 16
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17 to 19
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Not Recommended
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Rib eye, New York (12 oz) 1” thick
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6 to 8
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9 to 10
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11 to 13
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14 to 15
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Not Recommended
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Sirloin, Flat Iron (6 oz) ¾-1“ thick
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4 to 5
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6 to 8
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9 to 11
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12 to 14
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Not Recommended
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Steak Burgers |
Not Recommended |
Not Recommended |
Not Recommended |
10 to 12 |
14 to 16 |
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CHICKEN
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We recommend cooking chicken to a minimum of 165 F.
Cooking times are for chicken to be cooked through.
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Weight
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Total Grill Time
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Chicken (boneless/skinless)
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5-6 oz
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8-12/side
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PORK
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We recommend medium to medium-well for most cuts of pork.
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Medium: 160 F
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Medium-Well: 170 F
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Cut
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Weight
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Total Grill Time
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Boneless Chop
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8 oz
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10 to 12
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Bone In Chop
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10 oz
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12 to 14
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Tenderloin
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16 to 22 oz
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25 to 35
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Roast |
2 lb |
40 to 60 |
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