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Turn the gnl! bum@_son h_h_ dose De lid
and preheat your g_ill 5 m_nutes AAer 5
minules pm_e the meat on the _ki_
gdd
d_ectly above De lit burners. C_
the meat
both sides unt_ seated. Reduce the _t
m_ium
and cook meat until done.
Ghl_ing times w",_l va_ according to meat
th_kness.
Grifling Hamburger and Sausages
Turn the grilU_me_
on high, ,close lid _nd
preheat y_ur gdff 5 minutes, After 5 minutes
place _
meat _ the _king
gr_ d_recUy
above the lit bume_. C4_okthe meat on both
Sides unti_seared. Reduce the heat to
modicum and move the meat away from the
tit bgrners_ C!O_ the gd|Jl_ end cook the
meat mdire_y unti_ ,done. GdIBng times will
vary according to me_t thickness_
Cut of Meat
%bor_ s_eak
Sidoin steak
Po_et house steak
Approximate Cooking Times
Ra_; 4_ minutes
M_ium:
10-14 minutes
Well done: _5-20 minutes
_te:
4-6 minutes
Medium:: 8-10minutes
Wail done: _0-_5 mi_nuies
Turn _e gri_.l burners on high, dose lid and
preheat your gtiff 2 to 3 minutes_ Then _ise
the _ld,redu_
heat _ m_,igm and cook
poultry directly over lit _mets
until do_e:
Pouff_y skin is fatty so you sheu|d expect
some flare-ups _en
us_g th_sdired
me_.
To minimize _re-ups,
try gdlling pou]_
usingthe indi_ method. Place the poultry
on _e center gr_, or on e_ side of the grill
with the _posing
b_mers on m_i_m
hea_.,
and i_wer_:he g tiff li_, GriJling
limes, wiff v ary
based on the s_
of your _liry.
GriI!i_g P ork
rum burners _ h_gh a_ preheai _Jr griff
5 minutes with _e lid d_n_
_ise
lid, plac_e
pork on coo_Jng grid end cook un_! sea_ed.
Reduce heat bemedium and cook unt_
done,. GnJlingt_mes _ll va_ aoso_ding to
meet thickness_
Ch_ken breast
(rp_k wi_ bone d_n}
Ch_ken wings
D_msi_s
Whole bird
(cook _th breast up)
Po_ spare ribs
Chops
Lo_ns
Cu_ls
Direct method:
approximate{y _5 minutes
Indirect me_ed;
up to 30 minutes
Indlr_t
m_od;
a_roximately
I hour
Rare: 4_ minutes
Medium: _0-14 minutes
Well done: 15-20minutes
21
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