Grilling masters,how long should I cook chicken,beef, and pork on a charcoal?
grill?I don't have a meat thermometer,so do I let it grill for the same amount of time as you would if you were cooking it on the stove top or in the oven?
P.S.
It won't be to salty will it ?I've had it marinating since yesterday morning
Tags: amount of time, meat thermometer, stove top, yesterday morning
Filed under: Cooking Thermometers | Mar 5th, 2010.
I have marinated meat for 2 days before, don't worry about that, but go get a meat themometer
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