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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 |
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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 |
