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Barbecuing Guide
Type
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
Flank Steak
Ground Beef Patty
Tenderloin
PORK
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
POULTRY
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
Fish: whole
Shrimp
VEGETABLES
Asparagus
Corn
Mushroom
Onion
Potato
The cuts, thicknesses, weights, and barbecuing times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking
times. Two rules of thumb: Barbecue steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the
desired doneness), turning food once halfway through barbecuing time. Barbecue roasts, whole poultry, bone-in poultry pieces, whole fish and thicker cuts using the
indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb are to
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.
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Thickness/Weight
Approximate Total Barbecue Time
19 mm thick
4 to 6 minutes direct high heat
25 mm thick
6 to 8 minutes direct high heat
50 mm thick
14 to 18 minutes sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
0.68 to 0.90 kg, 19 mm thick
8 to 10 minutes direct medium heat
19 mm thick
8 to 10 minutes direct medium heat
1.3 to 1.8 kg
45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
85 g link
20 to 25 minutes direct low heat
19 mm thick
6 to 8 minutes direct high heat
31 to 38 mm thick
10 to 12 minutes sear 6 minutes direct high heat, then 4 to 6 minutes indirect high heat
1.3 to 1.8 kg
1½ to 2 hours indirect medium heat
1.3 to 1.8 kg
1½ to 2 hours indirect medium heat
0.454 kg
30 minutes sear 5 minutes direct high heat, then 25 minutes indirect medium heat
170 to 226 g
8 to 12 minutes direct medium heat
113 g
8 to 10 minutes direct medium heat
85 to 170 g
36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
1.8 - 2.2 kg
1 to 1¼ hours indirect medium heat
0.68 - 0.90 kg
60 to 70 minutes indirect medium heat
4.5 - 5.4 kg
2 to 2½ hours indirect medium heat
6.3 to 12.7 mm thick
3 to 5 minutes direct medium heat
25 - 31 mm thick
10 to 12 minutes direct medium heat
0.454 kg
15 to 20 minutes indirect medium heat
1.36 kg
30 to 45 minutes indirect medium heat
42.5 g
2 to 4 minutes direct high heat
12.7 mm in diameter
6 to 8 minutes direct medium heat
in husk
25 to 30 minutes direct medium heat
husk removed
10 to 15 minutes direct medium heat
shiitake or button
8 to 10 minutes direct medium heat
portobello
10 to 15 minutes direct medium heat
halved
35 to 40 minutes indirect medium heat
12.7 mm slices
8 to 12 minutes direct medium heat
whole
45 to 60 minutes indirect medium heat
12.7 mm slices
9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes direct medium heat
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