Cooking Times For Meat on a grill
Posted: July 4, 2008 4:30 pm
Cooking Times For Meat on a grill
From BBQ Bob!
Boneless Steak: Steaks that are 1/2" to 1" should be cooked for 8 - 14 minutes for medium rare and 12 - 18 minutes for medium. Turn them only once.
Bone in Steak: Steaks that are 1/2" to 1" should be cooked for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium. Turn them only once.
Ground Beef: Hamburgers should be 1/2 - 3/4" thick. Cook for 10 - 16 minutes, turning once. Make sure they are thoroughly cooked.
Sausage or Hot Dogs: If the meat is precooked, cook until heated through, 4 - 6 minutes. If the meat is not already cooked, precook them in a skillet until almost done. Finish cooking on grill 8 - 12 minutes or until thoroughly cooked. Turn them frequently.
Chicken Breasts: Grill until thoroughly done and juices run clear, usually about 8 - 12 minutes. You should turn them one time.
Pork Chops: Pork chops can be bone-in or boneless, and are generally 1/2 - 3/4" thick. Grill until only slightly pink in center, which should be approximately 12 - 16 minutes.
Lamb Chops: Lamp chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes. Turn them once.
Fish Steaks: Fish steaks such as salmon, tuna, swordfish, and halibut, should be 1/2 - 1" thick. Grill for 4 - 6 minutes for each 1/2" thickness. Turn them one time.
Fish Fillets: Grill until the fish flakes easily with a fork. This should be 4 - 6 minutes per 1/2" of thickness. Turn them one time.
Shrimp: Grill until shrimp turn pink. They should feel springy when pressed gently. This should be 5 - 7 minutes.
From BBQ Bob!
Boneless Steak: Steaks that are 1/2" to 1" should be cooked for 8 - 14 minutes for medium rare and 12 - 18 minutes for medium. Turn them only once.
Bone in Steak: Steaks that are 1/2" to 1" should be cooked for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium. Turn them only once.
Ground Beef: Hamburgers should be 1/2 - 3/4" thick. Cook for 10 - 16 minutes, turning once. Make sure they are thoroughly cooked.
Sausage or Hot Dogs: If the meat is precooked, cook until heated through, 4 - 6 minutes. If the meat is not already cooked, precook them in a skillet until almost done. Finish cooking on grill 8 - 12 minutes or until thoroughly cooked. Turn them frequently.
Chicken Breasts: Grill until thoroughly done and juices run clear, usually about 8 - 12 minutes. You should turn them one time.
Pork Chops: Pork chops can be bone-in or boneless, and are generally 1/2 - 3/4" thick. Grill until only slightly pink in center, which should be approximately 12 - 16 minutes.
Lamb Chops: Lamp chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes. Turn them once.
Fish Steaks: Fish steaks such as salmon, tuna, swordfish, and halibut, should be 1/2 - 1" thick. Grill for 4 - 6 minutes for each 1/2" thickness. Turn them one time.
Fish Fillets: Grill until the fish flakes easily with a fork. This should be 4 - 6 minutes per 1/2" of thickness. Turn them one time.
Shrimp: Grill until shrimp turn pink. They should feel springy when pressed gently. This should be 5 - 7 minutes.
