To test steaks & chops for doneness with a instant read thermometer, try inserting sideways instead of from the top for a more accurate reading. Please, please, please do not cut into your meat to check to see if it is done. You are letting precious juices escape! Use a skewer to check chicken juices & pork chops.
Times are approximate depending on your Barbecue.
TEMPERATURE |
TIME |
IS IT DONE |
|
CHICKEN |
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| 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 |
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| Steaks – 1” Thick | High | 3 – 6 Minutes Per Side | Medium-rare |
PORK |
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| 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 |
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| 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 |