Inspiration Guide

40 Cooking Charts
41
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Grill Chart
INGREDIENT AMOUNT TEMP COOK TIME INSTRUCTIONS
POULTRY
Chart times are intended to cook poultry all the way through to an internal temperature of 165˚F
Chicken breasts
2 bone-in breasts (12–24 oz each) HIGH 16–20 mins Flip halfway through cooking
4 boneless breasts (7–9 oz each) HIGH 14–18 mins Flip halfway through cooking
Chicken, leg quarters 2 bone-in leg quarters (12–14 oz each) HIGH 20–24 mins Flip halfway through cooking
Chicken sausages, prepared 1 package, 12 oz (4 sausages) HIGH 5–6 mins Flipping not necessary
Chicken tenderloins 6 boneless tenderloins (2–3 oz each) HIGH 7–10 mins Flip halfway through cooking
Chicken thighs
4 bone-in thighs (7–9 oz each) HIGH 23–26 mins Flip halfway through cooking
4 boneless thighs (4–7 oz each) HIGH 10–13 mins Flip halfway through cooking
Chicken wings 2 lbs, bone-in (drumettes & flats) HIGH 10–14 mins Flip halfway through cooking
Turkey burgers 4 patties (
1
/4 lb each), 1-inch thick HIGH 11–13 mins Flipping not necessary
BEEF
Chart times are intended to cook beef to medium doneness with an internal temperature of 145˚F
Burgers 4 patties (up to 7 oz each), 1–1
1
/2 inches thick HIGH 4–9 mins Flipping not necessary
Filet mignon 4 steaks (6–8 oz each), 1
1
/4–1
1
/2 inches thick HIGH 12–15 mins Flip halfway through cooking
Flat iron or flank steak 2 steaks (8–10 oz each), 1–1
1
/4 inches thick HIGH 7–10 mins Flip halfway through cooking
Hot dogs 4 hot dogs LOW 3–5 mins Flip halfway through cooking
NY strip 2 steaks (14–16 oz each), 1
1
/4–1
1
/2 inches thick HIGH 9–11 mins Flip halfway through cooking
Ribeye 2 steaks (14–16 oz each), 1
1
/4 inches thick HIGH 8–10 mins Flip halfway through cooking
Skirt 2 steaks (8 oz each),
3
/4–1 inch thick HIGH 7–9 mins Flip halfway through cooking
Steak tips Up to 24 oz MEDIUM 11–13 mins Marinate as desired (see page 7 for inspiration)
T-bone 2 steaks (14–16 oz each), 1
1
/2 inches thick HIGH 9–12 mins Flip halfway through cooking
PORK, LAMB & VEAL
Chart times are intended to cook pork, lamb & veal all the way through to an internal temperature of 145˚F
Baby back ribs 4 each, 3-bone pieces (8–10 oz) HIGH 20–22 mins Flip halfway through cooking
Bacon 5 strips, thick cut LOW 9–11 mins Flipping not necessary
Lamb rack
1
/2 rack (4 bones) HIGH 12–14 mins Flip halfway through cooking
Pork chops
2 thick-cut, bone-in chops (10–12 oz each) HIGH 15–18 mins Flip halfway through cooking
4 boneless chops (8 oz each) HIGH 14–16 mins Flip halfway through cooking
Pork tenderloins 2 whole tenderloins (1–1
1
/2 lbs each) HIGH 15–20 mins Flip halfway through cooking
Sausages 6 whole sausages (3–4 oz each) LOW 8–12 mins Flip halfway through cooking
Veal chops 4 bone-in chops (4–6 oz each) HIGH 8–12 mins Flip halfway through cooking
TIP For less smoke, we recommend brushing your food with canola oil before grilling.