Grilling Guide - Masterbuilt MB20040819 Mode D'emploi

Grilling Guide

BEEF
Steaks
Kabobs
Hamburger patties
Roast, rolled rump
Sirloin tip
Ribs, back
Tenderloin
PORK
Chops, bone-in
Chops, bone-out
Tenderloin
Ribs (indirect heat)
VENISON
Roast, saddle or leg
Steaks
CHICKEN
Broiler fryer (indirect heat)
Cornish hen
Breast halves, bone-in
Breast halves, boneless
Legs or thighs
Drumsticks
Wings
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required.
• To insure that meat is cooked thoroughly use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
SIZE
3/4" (2cm) thick
1" (2.5cm) cubes
1/2" (12mm) thick
4-6 lbs. (1.8-2.7kg)
3½-4 lbs. (1.5-1.8kg)
Cut in 1-rib portions
Half, 2-3 lbs. (0.9-1.3kg)
Whole, 4-6 lbs (1.8-2.7kg)
SIZE
3/4" (2cm) thick
1½" (4cm) thick
1/2-1½ lbs. (0.2-.06kg)
2-4 lbs. (0.9-1.8kg)
SIZE
6-7 lbs. (2.7-3.1kg)
3/4" (2cm) thick
SIZE
3-4 lbs. (1.3-1.8kg)
18-24 oz. (510-680g)
6-8 oz. (170-226g) each
4 oz. (113g) each
4-8 oz. (113-226g)
4 oz. (113g)
2-3 oz. (56-85g)
GRILLING TIME
3-4 min./side
4-5 min./side
3-4 min./side
3-4 min./side
18-22 min./lb.
20-25 min./lb.
10 min./side
10-12 min./side
12-15 min./side
GRILLING TIME
3-4 min./side
7-8 min./side
15-20 min. total
1½-2 hrs.
GRILLING TIME
25-30 min./lb.
6-7 min./side
GRILLING TIME
60-75 min.
45-55 min.
10-15 min./side
6-8 min./side
10-15 min./side
8-12 min./side
8-12 min./side
INTERNAL TEMP
Med. rare 145°F (62°C)
Med. 160°F (71°C)
145°-160°F (62°-71°C)
Med. 160°F (71°C)
145°-160°F (62°-71°C)
145°-160°F (62°-71°C)
Med. 160°F (71°C)
Med. rare 145°F (62°C)
Med. 160°F (71°C)
INTERNAL TEMP
Med. 160°F (71°C)
Med. 160°F (71°C)
Med. 145°F (62°C)
Med. 160°F (71°C)
INTERNAL TEMP
145°-160°F (62°-71°C)
Med. 160°F (71°C)
INTERNAL TEMP
In thigh 180°F (82°C)
In thigh 180°F (82°C)
170°F (77°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
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