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Ribs
Pork
Ham steaks
(precooked)
1/2 inch slices
Hot dogs
POULTRY
Broiler/fryer
2 to 3 pounds
Halved or
Quartered well-
done
Breasts well-
done
WEIGHT OR
FOOD
THICKNESS
FISH AND
SEAFOOD
Steaks
Halibut
3/4 to 1 inch
Salmon
Swordfish
Whole
Catfish
4 to 8 ounces
Rainbow trout
Medium
30 to 40 minutes
High
4 to 8 minutes
Medium
5 to 10 minutes
Low or
1 to 1-1/2 hours
Medium
40 to 60 minutes
Medium
30 to 45 minutes
FLAME
APPROXIMATE
SIZE
TIME
Medium to
8 to 15 minutes
High
Medium to
12 to 20 minutes
High
22
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn
several times.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil
or marinade.
SPECIAL INSTRUCTIONS
AND TIPS
Grill, turning once. Brush
withmelted butter, margarine or
oil to keep moist.
Grill, turning once. Brush with
melted
butter, margarine or oil.
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