Start Home About Us Recipe Pit The ‘QUE Store Top 5 Recipes Tips & Techniques Newsletter Privacy Guestbook

CLICK to visit Johnston Honey of Minnesota

Recipe Pit Menu
  The Meat Locker
  Sauces & Rubs
  Authentic Chinese Barbeque
  Fair Food
  Great Recipes!
  Beef Cuts Chart
  Pork Cuts Chart

Grill Of The Moment
Home > Recipe Pit > Tips & Techniques


Grilling Times Pork , Beef, Fish and Poultry

You need one or the other or both : or this  

Selected Meat: Grilling Time Cook Until:
Whole Chicken (about 3 1/2 lbs)
About 1 hr over indirect heat. Juices run clear when skin between thigh and body is pierced. Consider rotisserie for this. Use meat thermometer in thickest part of thigh until 170 F before removal from heat.
Boneless Chicken Breast Halves About 10-18 min. No pink remains when you cut into breast.*
Chicken Leg/Thigh Combinations About 45 min Juices run clear and meat looks brown (except right next to bone, where it may be a little pink.)*
Chicken Wings About 25-35 min. Meat is white; juices run clear.*
Whole Turkey Breast (boneless) About 25-30 min. Meat is white and no trace of pink remains.*
Sliced Turkey Breast (1/2" thick) About 5 min. Meat is white and no pink remains.*
Boneless Pork Chops (1/4"-1/2" thick) 10-14 min. No trace of pink remains.*
Pork Loin Chops (1/2" thick) 8-11 min. Tender and no longer pink.*
Pork Spare Ribs
(3 lbs, separated into ribs) Boil briefly (10 min.) to remove fat, or partially precook in the microwave for 5 min on high, then 30 min on medium.
About 25-30 min. Meat is fork-tender.
Pork Loin Roast 3#

Pork Tenderloin (3/4 lb)

About 1hr

About 20-25 min.

Meat reaches 170F before removal from source. Consider rotisserie for this.

Meat reaches 155-160F. on meat thermometer.

Ham Steaks (1/2" thick) About 5-7 min per side. Meat is heated through.
Leg of Lamb (6 lbs.) 45-60 min. Meat thermometer reads:
130-140F for rare
145F for medium
160F for well-done.
Lamb Chops (1/2" thick) 8-12 min. Meat loses shiny red center and is cooked to desired shade of pink or brown.
Fish Steaks or Fillets 3-8 min per side, depending on thickness, or about 10 min per inch thick Flesh just flakes easily with fork and is opaque instead of translucent.
  • Before grilling over charcoal, allow the coals to form a thin white ash appearance. Grate should be positioned 3-5" above the coals.

  • Direct Method: Cook food directly over the coals. Use this method for thinner pieces of meat, poultry or fish.

  • Indirect Method: Cook food on opposite side of coals. This is a slower cooking method for larger pieces of meat and poultry. This method reduces flare-ups.
  • * Always use a quality direct read or digital meat thermometer. Remember temperatures rise 5-10 degrees after removal from heat source.
  • NEVER BOIL MEAT OF ANY KIND to precook it. BOILING melts all the fat and flavor out of the meat!


Bless us oh lord, for these gifts which we are about to receive, from thy bounty, through Christ our Lord. Amen. Visit Hickory Works!

Click to visit Stink-EYe!

Email me and tell me if you like my barbecue recipe site!
Home | About Us | Recipe Pit | Book Reviews | The ‘QUE Store | Top 5 Recipes
Tips & Techniques | Newsletter | Awards | Guestbook | Advertise | Contact
Copyright 1990 - 2013

Visit The Smoke Ring Home Page
A service of
netRelief, Inc.

This site is a member of The Smoke Ring
A linked list of BBQ websites

Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site

Join the ring or browse a complete list of The Smoke Ring members

If you discover problems with any of The Smoke Ring sites,
please notify the Ringmaster