Grilling Temperatures and Times for Meats

By dette

Ingredients

• Beef Steaks (porterhouse, T-bone, sirloin, New York, tenderloins:
• 3/4 " thick 4-5 minutes/side Medium direct heat.
• 1 " thick 5-6 minutes/side, medium direct heat.
• 1 1/2 thick 8-9 min/side, start over high direct heat
• (2 min/side), finish with medium indirect heat (6-7
• minutes more per side.)
• Beef roasts (loin, sirloin, rib):
• 5 # 1 1/2 -2 hours total, indirect medium heat
• Beef flank steak:
• 3/4 "thick 7-8 min/side, high direct heat
• Beef skirt or hanger steak:
• 1/2 thick 3-4 min/side, high direct heat
• Pork chops from fib, loin, or shoulder:
• 3/4 "-1" thick 5-6 min/side medium direct heat
• 1 1/2 " thick 7-8 min/side, start over high direct
• heat (2 min/side) finish with medium indirect
• heat (5-6 min more/side)
• Pork tenderloin (whole):
• 10-12 min/side, indirect medium heat
• Pork ribs (country-style, baby back, spareribs:
• 3 #, 1 1/2-2 hrs tota, indirect medium heat
• Pork Roast (loin, sirloin, rib):
• 4 # 1 1/4-1 1/2 hrs total, indirect medium heat
• Ground meat patties:
• 3/4 " thick 4-5 min/side, direct medium heat
• 1 " thick 5-6 min/side direct medium heat

Preparation

Step 1

Follow directions