FOOD
WEIGHT OR
THICKN
APPROXIMATE SPECIAL INSTRUCTIONS
AND TIPS ESS
FLAME SIZE
TIME
Tenderloin,
Porterhouse,
T-Bon n e, Sirloi
Rare 1 inch High 8 to 14 minutes
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch High 11 to 18 minutes
Medium inch edium to to 22 minutes 1 M 12
1-1/2 inch High 16 to 27 minutes
Well-done inch edium to 30 minutes 1 M 18
1-1/2 inches Medium 16 to 35 minutes
Lamb
Chops & Steaks
Rare 1 inch High 10 to 15 minutes
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch igh to 18 minutes H 14
Medium o 1 inch Medium t 13 to 20 minutes
1-1/2 inch High 18 to 25 minutes
Well-done 1 inch Medium 17 to 30 minutes
Pork
Chops 1 inch edium to 40 minutes
emove excess fat from edge. Slash
maining fat at 2-inch intervals.
rill, turning once. Cook well done.
M 15
R
re
G
Well-done 1/2 inches edium to 60 minutes 1- M 25
Ribs
Medium 40 to 60 minutes
rill, turning occasionally.
uring last few minutes brush with
barbecue sauce, turn several times.
G
D
Pork
Ham steaks
(Precooked) 2 inch slices igh to 8 minutes
e.
ash remaining fat at 2-inch
tervals. Grill, turning once.
1/ H 4
Remove excess fat from edg
Sl
in
Hot dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
Broiler/fryer 2 to 3 pounds Low or 1 to 1-1/2 hours
Place skin side up. Grill, tu
and brushing frequently
with melted butter, margarine, oil
marinade.
rning
or
Halved or m Mediu 40 to 60 minutes
Quartered well-
done
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