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Meat Preparation
Suggested Grilling
Temperatures and Times
Lamb
medallions,
boneless, ¾-inch
thick
Season to taste or marinate. Sear, 3 to 5 minutes
Boneless pork
loin chops
½ to 1-inch thick. All chops
grilled at one time should be
same thickness. Pale pink
interior. Grilling too long will
result in dried meat.
High, Grill for 4 to 9 minutes,
depending on the thickness of the
chops. Internal temperature of 160°F.
Chicken,
boneless,
skinless breast
halves
Pound to an even thickness of
½ to ¾ inches (all to be grilled
should be the same).
High, in the closed position, for 7 to 9
minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per
side. (internal temperature of 170°F –
juices will run clear with no signs of
pink).
Chicken,
boneless,
skinless thighs
Spread to even thickness,
remove all visible fat.
High, in the closed position, for 8 to 10
minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per
side. (internal temperature of 180°F –
juices will run clear with no signs of
pink).
Pork tenderloin
Cut into ¾-inch thick
medallions. may be pounded.
Season to taste.
Sear, about 4 minutes, should be
slightly pink in appearance or meat will
be dry.
Turkey cutlets,
½-inch thick
Season to taste or marinate.
Drain well if marinated.
High, 3½ to 4 minutes.
Scallops, sea
Remove tough “foot” (muscle)
and discard. Dry well. Season
to taste and/or rub with extra
virgin olive oil.
Sear, in the closed position, 2 to 2½
minutes.
If grilling in the flat position, sear for
2 to 3 minutes per side. Do not
overcook.
Shrimp
Shell and devein. Dry well.
Season to taste and/or rub with
extra virgin olive oil.
Sear, in the closed position, 2 to 2½
minutes.
If grilling in the flat position, sear for
1 to 2 minutes per side.
Fish steaks
(sword, tuna,
salmon/boned)
About ¾-inch thick to 1-inch
thick.
High, 6 to 7½ minutes when grilling in
the closed position.
If using the flat position, cook on High
for 7 to 8 minutes per side.
Portobello
mushrooms
Cut into ½-inch thick slices.
High, 6 to 8 minutes, until nicely brown
and tender.