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  • Grilling Guide Final

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    vesten23
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    The document provides guidelines for grilling meats, seafood, poultry and vegetables including approximate cook times and recommended internal temperatures for safety. It includes charts listing common foods showing average cook times for different cuts and thicknesses of beef, pork, chicken, seafood and vegetables using indirect or direct heat on the grill. It emphasizes using a meat thermometer to ensure foods are cooked to the proper internal temperature for food safety.

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    Grilling Guide

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    © Attribution Non-Commercial (BY-NC)

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    The document provides guidelines for grilling meats, seafood, poultry and vegetables including approximate cook times and recommended internal temperatures for safety. It includes charts listing common foods showing average cook times for different cuts and thicknesses of beef, pork, chicken, seafood and vegetables using indirect or direct heat on the grill. It emphasizes using a meat thermometer to ensure foods are cooked to the proper internal temperature for food safety.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    104 visualizzazioni1 pagina

    Grilling Guide Final

    Caricato da

    vesten23
    The document provides guidelines for grilling meats, seafood, poultry and vegetables including approximate cook times and recommended internal temperatures for safety. It includes charts listing common foods showing average cook times for different cuts and thicknesses of beef, pork, chicken, seafood and vegetables using indirect or direct heat on the grill. It emphasizes using a meat thermometer to ensure foods are cooked to the proper internal temperature for food safety.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato PDF, TXT o leggi online su Scribd
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    M A S L T L I ER R G

    PROPERLY C OOK ME AT S A ND V EGGIE S E V ERY TIME


    Take the guesswork out of your next barbecue, using only a watch and a meat thermometer. Whether youre grilling up burgers, dogs, chicken, chops, or veggies, grill the right way every time with these approximate cook times and safe internal temperatures.

    KEY
    INDIRECT HEAT DIRECT HEAT LOW HEAT 250-350F MEDIUM HEAT 350-450F HIGH HEAT 450-550F TOTAL COOK TIME RANGE (MIN)

    10

    BEEF
    20

    30

    40

    50

    60

    Skirt Steak, Medium Hot Dog

    1/ 2 - I N CH TH IC K AVERAGE COOKING TIME: 5 MIN.

    4 O U N CES AVERAGE COOKING TIME: 6 MIN.

    Filet Mignon, Medium

    1-I NCH T HI CK AVERAGE COOKING TIME: 7 MIN.

    New York Strip Steak, Medium Porterhouse Steak, Medium Ribeye Steak, Medium Burger

    1-I NCH T HI CK AVERAGE COOKING TIME: 7 MIN.

    1-I NCH T HI CK AVERAGE COOKING TIME: 7 MIN.

    1-I NCH T HI CK AVERAGE COOKING TIME: 7 MIN.

    3/ 4 - I NCH T HI CK AVERAGE COOKING TIME: 9 MIN.

    Flat Iron Steak, Medium Hanger Steak, Medium

    1-I NCH T HI CK AVERAGE COOKING TIME: 9 MIN.

    1-I NCH T HI CK AVERAGE COOKING TIME: 9 MIN.


    *WHERE SPECIFIED, BEEF COOK TIMES REFLECT AVERAGE TOTAL COOK TIME FOR MEDIUM DONENESS.

    10

    PORK
    20

    30

    40

    50

    60

    Pork Chop

    1- I NC H T H IC K AVERAGE COOKING TIME: 9 MIN.

    Bratwurst, Pre-Cooked Pork Tenderloin

    3-O U N CE L I N K AVERAGE COOKING TIME: 11 MIN.

    1 P O U ND AVERAGE COOKING TIME: 18 MIN.

    Bratwurst, Fresh

    3-O U N CE L I N K AVERAGE COOKING TIME: 23 MIN.

    CHICKEN
    10 20

    30

    40

    50

    60

    Boneless, Skinless Chicken Thigh


    4 O U N CES AVERAGE COOKING TIME: 9 MIN.

    Boneless, Skinless Chicken Breast Chicken Thigh, Bone-In*

    6-8 O U NCE S AVERAGE COOKING TIME: 10 MIN.

    2-3 O U NCE S AVERAGE COOKING TIME: 40 MIN.

    Chicken Drumstick, Bone-In* Chicken Breast, Bone-In*

    5-6 O U NCE S AVERAGE COOKING TIME: 40 MIN.

    10- 1 2 O U NCE S AVERAGE COOKING TIME: 40 MIN.


    *BONE-IN CHICKEN SHOULD BE INITIALLY COOKED ON DIRECT HEAT BEFORE BEING TRANSFERRED TO INDIRECT. BREAST: 3-5 MINUTES DIRECT, 20-30 MINUTES INDIRECT; DRUMSTICK AND THIGH: 6-10 MINUTES DIRECT, 30 MINUTES INDIRECT.

    SEAFOOD
    10 20

    30

    40

    50

    60

    Oyster

    3-4 O U NCE S AVERAGE COOKING TIME: 3 MIN.

    Shrimp

    LARGE AVERAGE COOKING TIME: 5 MIN.

    Scallop Clam**

    1 1 /2 O U N CES AVERAGE COOKING TIME: 5 MIN.

    2 3 O U NCE S AVERAGE COOKING TIME: 7 MIN.

    Fish, Filet or Steak Lobster Tail Fish, Whole

    1 I NCH T HI CK AVERAGE COOKING TIME: 8 MIN.

    6 O U N CES AVERAGE COOKING TIME: 9 MIN.

    1 P O U ND AVERAGE COOKING TIME: 18 MIN.


    **DISCARD ANY CL AMS THAT DO NOT OPEN DURING THE COOKING PROCESS.

    VEGETABLES
    10 20 30

    40

    50

    60

    Scallion

    WH O LE AVERAGE COOKING TIME: 4 MIN.

    Squash/Zucchini Asparagus Tomato

    1/ 2 I NCH S L I CE S AVERAGE COOKING TIME: 4 MIN.

    1/ 2 I NCH T HI CK AVERAGE COOKING TIME: 7 MIN.

    HA LF AVERAGE COOKING TIME: 7 MIN.

    Eggplant

    1/ 2 I NCH S L I CE S AVERAGE COOKING TIME: 9 MIN.

    Shitake or Button Mushroom Onion

    WH O LE AVERAGE COOKING TIME: 9 MIN.

    1/ 2 I NCH S L I CE S AVERAGE COOKING TIME: 10 MIN.

    Bell Pepper

    WH O LE AVERAGE COOKING TIME: 13 MIN.

    Portabello Mushroom Corn, Husked

    WH O LE AVERAGE COOKING TIME: 13 MIN.

    1 EA R AVERAGE COOKING TIME: 13 MIN.

    Corn, In Husk

    1 EA R AVERAGE COOKING TIME: 28 MIN.

    SAFETY FIRST!
    Cook times presented are general guidelines that can vary depending on desired doneness, thickness, and amount of each item being cooked, or other factors. For safety reasons, always use a cooking thermometer to gauge the internal temperature of meat products. USDA SAFE MINIMAL INTERNAL TEMPS

    Fish and Shellfish:

    145F

    Beef or Pork Steaks or Chops: 145F

    Ground Beef or Pork:

    160F

    Chicken:

    165F

    SOURCES: FOOD.COM, WEBER.COM, USDA.GOV

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