10
Grilling Chart (cont.)
Meat
Time/Temp.
Doneness Test
Helpful Hints
PORK RIBS
Spare ribs
25 - 30 min.
Until no longer pink
Turn ribs every 5 minutes.
350°
in center or 160˚.
Country-style
25 to 35 min.
Until no longer pink
350°
in center or 160˚
SAUSAGE LINKS
Hot dogs and
4 - 6 min.
Until hot (140˚)
Pierce 2 or 3 times to prevent skin
other cooked,
400°
from bursting.
Bratwurst and
12 - 15 min.
Until no longer pink
Turn 3 or 4 times while grilling.
other
300°
in center (180˚)
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
25 - 35 min.
Until juice in center
Grill bone-in chicken meaty
350°
is no longer pink
side down for the first 10 minutes,
then turn every 5 minutes until done.
Boneless breast
20 - 35 min.
Until juice in center
half with skin
350°
is no longer pink
Boneless, skinless
15 - 20 min.
Until juice in center
breast half
350°
is no longer pink
SHRIMP
Large raw,
8 - 12 min.
Until pink and firm
Brush lightly with vegetable oil
shelled
350°
before grilling and twice while
and deveined
grilling to retain moisture
FISH
Whole, drawn
10 min. per
Until fish flakes
Measure fish at thickest point.
and scaled
1/2” thick
easily with fork (160˚)
Brush all fish lightly with vegetable
350°
oil before grilling and twice while
grilling to retain moisture.
Steaks, 3⁄4” thick
15 - 20 min.
Until fish flakes
Brush grill lightly with vegetable oil
350°
easily with fork (160˚)
before grilling.
Fillets
10 min. per
Until fish flakes
If fillets have skin, grill skin sides
1/2” thick
easily with fork (160˚)
up first.
350°