Beef
Beef 1" 6 8 10
T-Bone, Club, Rib, Pin-Bone 1-1/2" 9 10 13
Sirloin 2" 16 18 21
Strip Sirloin 3/4" 4 6 8
Hamburger,
Ground Chuck, or Round 1/2" 2 4 8
Shish Kabobs 1" -- -- 15
Skirt Steak 1" -- -- 10
Fish
Fillets (One side without turning) 1/4" 5
1/2" 6
1" 8
Fish Steaks 1/2" 3
1" 5
1-1/2" 8
Fish, whole & dressed 3" 5
4" 7
5" 9
Split (One side without turning) 1-1/2" 6
2" 9
Lamb*
Center Cut Loin, Rib 1" -- 10 15
Sirloin Chops, double Rib 1-1/2" -- 15 21
English Chops 2" -- 20 25
Shoulder Chops 1" -- 10 15
Leg Steaks 1" -- 10 15
Lamb Riblets 1" -- 12 18
Mutton Chops 1" -- 12 18
*These times can be shortened by partial, pre, or post cooking
Poultry
Broiling Chickens 3/4lb 9
(ready to broil weight for ½ chickens)
Chicken parts -- 15 to 20
Wild Game 1 to 1-1/2" 10
Shellfish
Shrimp (Large 12-15/lb) 7
Shrimp Kabobs (Large 12-15/lb) 10
Pork
Spare Ribs -- -- -- 30-40
Single Chops 1/2" -- -- 15
Double Chops 1-1/2" -- -- 25
Pork Steaks 1" -- -- 12
Pork Tenderloin 1/2" -- -- 10
Vegetables
New Red Potatoes (par boiled) 5
Zucchini sliced 1/2" 3
Corn in husk, silk removed 5 to 6
Eggplant sliced 1/2" 6 to 8
Gas Char-Broiling
Grilling Guide
... Gas Char-Broiling Grilling Times ...
* Times will vary based upon load size and preference of nished product
ickness Rare Med Well
... Gas Char-Broiling Grilling Times ...
* Times will vary based upon load size and preference of nished product
ickness Rare Med Well
Selecting, Preparing and Grilling Tips
Start broiling by placing food products on the center of the
grill (hottest area) and finish on the outside (cooler areas).
• After searing a steak, chop, large piece of fish or
even a burger remove the seared meat to a warm
section of the grill and allow it to finish.
• Select a thick cut of meat for grilling and lightly sea-
son the dried surfaces with a pinch of quality salt, like
kosher style or sea salt, about 1 hour prior to grilling.
The salt will draw proteins and natural sugars to the
surface with will become the tasty ‘crust’ we all like in
a well prepared grilled steak.
• When grilling larger steak cuts of beef, pork, chicken
and lamb try to allow them to come to room tempera-
ture prior to grilling. Check the internal temperature
before cooking so you know what you have to do to
bring it up to the desired level of ‘done’ while only
searing the surface and not over cooking.
• Fillet Mignon and other lightly fatted meats may be
brushed with butter or oil before broiling when first
placed on the grill, preventing surface charring.
• Small cuts of beef, pork and lamb on the grill can be
grilled right from the cooler or fridge, seared on the
surface sides and then pulled to finish off of direct
heat. That way they don’t overcook and dry out.
• Raw pork must be cooked throughout. Slow broil at
lower temperatures.
• Dark meat of poultry needs more time to cook than
white meat.
• Remove skin on chicken after cooking.
• Poultry should be salted to prevent charred surfaces.
• Fish should not be salted before broiling in order to
prevent the rapid loss of natural juices. Fish requires
basting two or three times during the broiling period.
Butter, margarine, and salad oils may be used.
• Brush salmon skin with some teriyaki sauce and flip
it a couple of times to make it all crispy. When fish is
fresh the crispy skin is like potato chips. 4140 West Victoria Street - Chicago, Illinois 60646
toll: 866 705 0515 - tel: 773.604.8700 - fax: 866.580.8700
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8474 75G
• Lay a piece of aluminum foil on top of the fish grill
after placing on the cooking grates. This holds heat
and captures any moisture, which also helps cook
the fish.
• When cooking fish fillets like salmon, grouper, tuna,
halibut, etc. trim the thin part of the belly from the
thicker section of the fish and cook them separately
to prevent overcooking the thin belly section while
potentially under cooking the thicker part of the fillet.
• Consider cutting the whole fish into smaller pieces to
make it easier to grill and manage on the grill.
• The best oils to use when grilling meat with direct
high heat are high-temperature (smoke-point) oils like
peanut, canola, safflower and cottonseed. These oils
will better withstand the high heat required for sear-
ing while butter, olive oil and other unprocessed or
cold processed oils will burn and turn bitter.
• Wet meat steams and dry meat browns. Remember
to dry off steaks, chops and other meat prior to plac-
ing it on the grates or in the cooking chamber.
• Lean cuts require quick searing and are generally
marinated prior to cooking while cuts with more inter-
nal fat will grill nicely with nothing more than a little bit
of salt and pepper and a quick spritz of high temp oil
to keep them from sticking.
• Veal is seldom broiled due to the lack of fat which
makes the meat dry and rubbery. Connective tissue
in veal usually requires a longer cooking time than is
desired when broiling.
