Instructions: The staff here at Allrecipes.com has put together some guides for planning your meals on the grill. Your days of sawing through an overcooked grilled steak are over (unless, of course, thats the way you like it!). Weve included approximate grilling times for Beef and Veal, Ham and Fresh Pork, Lamb, Chicken and Poultry, Venison, Turkey, Duck and Goose.

The times given are approximate. Until you become comfortable with cooking on the grill, the best way to determine if your meat is done is to measure the internal temperature with an instant read thermometer. Remember to insert the thermometer into the thickest part of the meat, away from the bone, for an accurate reading.

Fish requires a different doneness test. There is no temperature guideline due to the great variability between types of fish. During cooking the fish will turn from translucent to opaque. When done, a toothpick inserted in the thickest portion should meet no resistance and come out clean when removed. Yes, the doneness test for cakes works equally well for fish!

Beef should have an internal temp between 145 to 160 degrees F (63 to 70 degrees C), depending on how well done you prefer your steak and burgers.

Beef

Cut Method Heat Time Internal Temp. (minimum)

Steaks

3/4 in. thick Direct High 3 to 5 min./side 145 F (63 C)

1 1/2 in. thick Direct High 7 to 8 min./side 145 F (63 C)

2 in. thick Direct High 10 to 12 min./side 145 F (63 C)

Kabobs

1 in. cubes Direct High 3 to 4 min./side 145 F (63 C)

Hamburger Patties

1/2 in. thick Direct High 3 min./side 160 F (70 C)

Roast

4 to 6 pounds Indirect Medium 18 to 22 min./pound 145 F (63 C)

Sirloin Tip

3 1/2 to 4 pounds Indirect Medium 20 to 25 min./pound 145 F (63 C)

Back Ribs

single ribs Direct High 10 min./side 160 F (70 C)

rib rack Indirect Medium 3 hours 160 F (70 C)

Tenderloin

2 to 3 pounds Direct High 10 to 12 min./side 145 F (63 C)

4 to 6 pounds Direct High 12 to 15 min./side 145 F (63 C)

Veal

Cut Method Heat Time Internal Temp.

(minimum)

Steaks

1 inch thick Direct High 5 to 7 min./side 145 F (63 C)

Chops
1 inch thick Direct High 5 to 7 min./side 145 F (63 C)

Boneless Roast

2 to 3 pounds Indirect Medium 18 to 20 min./side 145 F (63 C)

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