Beef Grilling Chart Recipes

1 GEORGE FOREMAN GRILLING CHART RECIPE - (4.1/5)

Steps:

• A George Foreman Grilling Chart: MEAT DUAL CONTACT GRILLING TIMES BONELESS STEAK Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium. CHICKEN BREASTS Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes. FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness. FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness. GROUND BEEF PATTIES Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes. HAM STEAK Precooked ham steaks should be grilled until heated through, 3 - 5 minutes. HOTDOGS AND SAUSAGES For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked. LAMB CHOPS Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes. PORK CHOPS Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes. PORK TENDERLOIN Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes. SHRIMP Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.

BEEF GRILLING CHART *

Steps:

• Cut Method Heat Doneness Rare Medium Well-done (140°F) (160°F) (170°F)-------------------------------------------------------------------------------------------------------------------------------------------Steaks 1/2 inch thick direct high 1-2 min/side 2-3 min/side 3-4 min/side 1 inch thick direct high 3-4 min/side 4-6 min/side 6-7 min/side 1 1/2 in. thick direct high 4-6 min/side 6-8 min/side 8-9 min/sideFlank Steak direct high 2-3 min/side 4-5 min/side 6-7 min/sideRoasts & Ribs Tenderloin (2-3 lbs) indirect high 40-50 min 1 hr don't do it Tenderloin (4-5 lbs) indirect high 1 hr 1 1/4 hrs don't do it Boneless Rib (4-6 lbs) indirect medium 1-1 1/2 hrs 1 1/2-2 hrs don't do it Standing Rib (16-18 lbs, bone-in)indirectmedium 3 hrs 4 hrs don't do it Brisket (5-6 lbs) indirect medium-low 5-8 hrs Ribs indirect medium 1 1/2-2 hrs 1 1/2-2 hrs done when tender*This chart is offered as a broad guideline to cooking times for the various cuts of meat. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.