Grilling Guide - Weber GENESIS Owner's Manual

GRILLING GUIDE

The following cuts, thicknesses, weights, and grilling times are
meant to be guidelines rather than hard and fast rules. Cooking
times are affected by such factors as altitude, wind, outside
temperature, and desired doneness. Two rules of thumb: Grill
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 once halfway through grilling time.
Grill 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 reaches the desired
internal temperature. Cooking times for beef and lamb are for the
USDA's definition of medium doneness unless otherwise noted.
Let roasts, larger cuts of meat, and thick chops and steaks rest
for 5 to 10 minutes before carving. The internal temperature of
the meat will rise by 5 to 10 degrees during this time.
Beef
Steak: New York, porterhouse,
rib-eye, T-bone, or tenderloin
Skirt steak
Flank steak
Kabob
Tenderloin, whole
Ground beef patty
Rib-eye roast, boneless
Tri-tip roast
Rib roast
Veal loin chop
Lamb
Chop: loin, rib, shoulder, or sirloin
Leg of lamb, semi-boneless, rolled
Rib crown roast
Ground lamb patty
Rack of lamb
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Meat Temperatures
Use a meat thermometer for complete accuracy.
Poultry
Whole bird, legs and thighs
Breast
Beef, Veal & Lamb, Roasts & Steaks
Medium Rare
Medium
Well Done
Pork
Chops, roast, ribs, sausage and fresh ham
Ham, fully cooked
Ground Meat
Beef, veal, lamb and pork
Chicken and turkey
Thickness/Weight
3/4 inch thick
1 inch thick
1-1/4 inches thick
1-1/2 inches thick
2 inches thick
1/4 to 1/2 inch thick
1-1/2 to 2 pounds, 3/4 inch thick
1 to 1-1/2 inch cubes
3-1/2 to 4 pounds
3/4 inch thick
5 to 6 pounds
2 to 2-1/2 pounds
12 to 14 pounds
1 inch thick
Thickness/Weight
3/4 to 1-1/4 inches thick
6 to 7 pounds
3 to 4 pounds
3/4 inch thick
1 to 1-1/2 pounds
Approximate Grilling Time
4 to 6 minutes (medium rare) Direct High
6 to 8 minutes (medium rare) Direct High
8 to 10 minutes (medium rare) Direct High
12 to 16 minutes; sear 8 to 10 minutes Direct High,
grill 4 to 6 minutes (medium rare) Indirect High
18 to 22 minutes; sear 8 to 10 minutes Direct High,
grill 10 to 12 minutes (medium rare) Indirect High
5 to 7 minutes Direct High
12 to 15 minutes Direct Medium
10 to 12 minutes Direct Medium
35 to 50 minutes (medium rare); sear 20 minutes
Direct Medium, grill 15 to 30 minutes Indirect Medium
8 to 10 minutes Direct Medium
1-1/2 to 2 hours Indirect Medium
30 to 40 minutes; sear 10 minutes Direct High,
grill 20 to 30 minutes Indirect Medium
2-1/2 to 2-3/4 hours Indirect Medium
10 to 12 minutes Direct Medium
Approximate Grilling Time
8 to 12 minutes Direct Medium
2-1/2 hours Indirect Medium
1 to 1-1/4 hours Indirect Medium
10 minutes Direct Medium
25 to 35 minutes Direct Medium
˚ ˚
180 F (82 C)
˚ ˚
170 F (77 C)
˚ ˚
145 F (63 C)
˚ ˚
160 F (71 C)
˚ ˚
170 F (77 C)
˚ ˚
160 F (71 C)
˚ ˚
140 F (60 C)
˚ ˚
160 F (71 C)
˚ ˚
165 F (74 C)
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