Comments on: Grilling masters,how long should I cook chicken,beef, and pork on a charcoal? http://www.cookthermometers.com/grilling-mastershow-long-should-i-cook-chickenbeef-and-pork-on-a-charcoal.php Just another WordPress weblog Sat, 26 Jun 2010 08:10:27 +0000 hourly 1 http://wordpress.org/?v=3.0 By: libbyami http://www.cookthermometers.com/grilling-mastershow-long-should-i-cook-chickenbeef-and-pork-on-a-charcoal.php/comment-page-1#comment-376 libbyami Sun, 17 May 2009 15:31:36 +0000 http://www.cookthermometers.com/grilling-mastershow-long-should-i-cook-chickenbeef-and-pork-on-a-charcoal.php#comment-376 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 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

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