Weber with Tandoori Wings

Grilling Chart for Steaks, Burgers, Lamb Chops, Leg of Lamb, Pork Chops and Chicken

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Being able to enjoy a perfectly grilled/barbecued piece of meat, chicken or fish is the best!

To test steaks and chops for doneness with an instant read thermometer, try inserting it sideways instead of from the top for a more accurate reading.  Please, please, please don’t be tempted to cut into the meat to check to see if it’s done!  You are allowing precious juices to escape!  To check if chicken is done use a skewer inserted into the highest part of the chicken and not near the bone.

Note:  Times are approximate depending on your Barbecue.

 

TEMPERATURE

TIME

IS IT DONE

CHICKEN

Boneless Breasts Med. High 10 – 12 Minutes No Longer Pink Inside, 160 – 165 F
Boneless Thighs Med. High 12 – 15 Minutes Juices Run Clear When Pierced, 160 – 165 F
Bone-in Thighs Medium 20 Minutes Juices Run Clear When Pierced, 160 – 165 F
Bone-in Breasts Medium 30 – 40 Minutes Juices Run Clear When Pierced, 160 – 164 F
Legs Medium 40 Minutes Juices Run Clear When Pierced, 160 – 165 F

BEEF

Steaks – 1” Thick High 3 – 6 Minutes Per Side Medium-rare

PORK

Bone-in & Boneless Chops 1 ½” Thick Med. High Brown 1st, Then 7 ½ Minutes Per Side Juices run clear when pierced & just a hint of pink remains inside
Tenderloins Med. High 18 Minutes Juices Run Clear When Pierced & Just A Hint Of Pink Remains Inside

LAMB

Bone-in Chops Med. High 6 – 10 Minutes Medium Rare
Butterflied Legs Med. High 2 “ Thick, 11 Minutes Per Side, 1” Thick 6 Minutes 1st Side & 5 2nd Side Meat Thermometer Registers 130 F For Rare; 150 F For Medium-rare
Racks Med. High 15 – 25 Minutes Meat Thermometer Registers 130 F for Rare; 150 F for Medium-rare

FISH

Med. High 10 Minutes Per Inch Flakes Easily When Tested With Fork
BURGERS

Beef, Pork, Chicken, Lamb

Med-high 10 – 16 Minutes No Longer Pink Inside

 

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