weber q electric grill guide grilling guide

1 grilling guidegrilling guide - weber q electric grillsThe following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA s definition of medium doneness unless otherwise noted.

2 Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this / WeightApproximate Total grilling TimeSteak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) inch thick10 to 14 minutes high heat1 inch thick14 to 16 minutes high heat2 inches thick18 to 20 minutes high heatKebab1 to 2 pounds, inch thick12 to 15 minutes medium heatGround Beef Patty inch thick12 to 16 minutes high heatBratwurst: fresh3 ounce link28 to 32 minutes medium heatChop: boneless or bone in inch thick20 to 30 minutes medium heatLoin: boneless to 1 in thick16 to 18 minutes medium heatChicken Breast: boneless, skinless6 to 8 ounces12 to 14 minutes medium heatChicken Pieces.

3 Bone in, assorted3 to 6 ounces40 minutes medium heatKebab1 to 1 in cubes14 to 16 minutes high heatFish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna to 1 inch thick8 to 10 minutes high heat1 to 1 inch thick10 to 12 minutes high heatWhole Fish1 pound15 to 20 minutes medium heatShrimp1 ounces2 to 5 minutes high heatAsparagus -inch diameter8 to 10 minutes high heatCornin husk25 to 30 minutes high heathusked12 to 14 minutes high heatMushroomportabello12 to 15 minutes high heatPeppersquartered8 to 10 minutes high heatOnion inch slices10 to 12 minutes high heatPotato inch slices10 to 12 minutes high heatZucchini inch slices8 to 10 minutes high heatpoultryporkred meatvegetablesseafoodweber q electric grill guide grilling guideThe following cuts, thicknesses, weights, and grilling times are meant to be guidelines.

4 Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this / WeightApproximate Total grilling TimeSteak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) inch thick6 to 8 minutes: high heat1 inch thick8 to 10 minutes: high heat2 inches thick14 to 16 minutes: sear 10 minutes high heat, grill 4 to 6 minutes low heatFlank Steak1 to 2 pounds, inch thick12 to 15 minutes medium heatGround Beef Patty inch thick8 to 10 minutes medium heatBratwurst: fresh3 ounce link20 to 25 minutes direct low heatChop: boneless or bone in inch thick10 to 15 minutes: sear 6 minutes high heat, grill 4 to 8 minutes low heat1 to 1 inches thick14 to 18 minutes: sear 8 minutes high heat, grill 6 to 10 minutes low heatRibs*.

5 Baby back, spareribs3 to 4 pounds1 to 1 hours low heat (on rib rack)Ribs: baby back, spareribs ( weber Q 100 and 120)3 to 4 pounds1 to 1 hours low heat, 30 minutes bone side down, then turn every 10 to 15 minutesTenderloin1 pound25 to 30 minutes: sear 10 minutes high heat (turn 3 times), grill 15 to 20 minutes low heatChicken Breast: boneless, skinless6 to 8 ounces8 to 12 minutes medium heatChicken Pieces: bone in, assorted3 to 6 ounces40 to 50 minutes: low heatChicken*: whole4 to 5 pounds1 to 1 hours low heat (on roasting rack)Cornish Game Hen1 to 2 pounds30 to 35 minutes: low heatTurkey Breast: bone in4 to 5 pounds1 to 1 hours low heat Fish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna to inch thick3 to 5 minutes high heat1 inch thick5 to 10 minutes high heat1 inches thick10 to 12 minutes high heatShrimp1 ounces2 to 5 minutes high heatAsparagus -inch diameter6 to 8 minutes medium heatCornin husk25 to 30 minutes medium heathusked10 to 12 minutes medium heatMushroomshiitake or button8 to 10 minutes medium heatportabello12 to 15 minutes medium heatOnion inch slices8 to 12 minutes medium heatPotatowhole45 to 60 minutes low heat inch slices14 to 16 minutes.

6 Medium heatpoultryporkred meat*Cuts that can only be grilled on the weber Q , weber Q 200 series and weber Q 300 series gas q gas grill guidegrilling guide - weber q gas grills grilling guideThe following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature).

7 Cooking times for beef and lamb use the USDA s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this / WeightApproximate Total grilling TimeSteak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) inch thick4 to 6 minutes direct high heat1 inch thick6 to 8 minutes direct high heat2 inches thick14 to 18 minutes sear 6 to 8 minutes direct high heat, and grill 8 to 10 minutes indirect high heatFlank Steak1 to 2 pounds, inch thick8 to 10 minutes direct medium heatGround Beef Patty inch thick8 to 10 minutes direct medium heatTenderloin3 to 4 pounds45 to 60 minutes 15 minutes direct medium heat, and grill 30 to 45 minutes indirect medium heatBratwurst: fresh3 ounce link20 to 25 minutes direct low heatChop.

8 Boneless or bone in inch thick6 to 8 minutes direct high heat1 to 1 inches thick10 to 12 minutes sear 6 minutes direct high heat, and grill 4 to 6 minutes indirect high heatRibs: baby back, spareribs3 to 4 pounds1 to 2 hours indirect medium heatRibs: country-style, bone in3 to 4 pounds1 to 2 hours indirect medium heatTenderloin1 pound30 minutes sear 5 minutes direct high heat, and grill 25 minutes indirect medium heatChicken Breast: boneless, skinless6 to 8 ounces8 to 12 minutes direct medium heatChicken Thigh: boneless, skinless4 ounces8 to 10 minutes direct medium heatChicken Pieces: bone in, assorted3 to 6 ounces36 to 40 minutes 6 to 10 minutes direct low heat,30 minutes indirect medium heatChicken: whole4 to 5 pounds1 to 1 hours indirect medium heatCornish Game Hen1 to 2 pounds60 to 70 minutes indirect medium heatTurkey: whole, unstuffed10 to 12 pounds2 to 2 hours indirect medium heatFish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna to inch thick3 to 5 minutes direct medium heat1 to 1 inches thick10 to 12 minutes direct medium heatFish.

9 Whole1 pound15 to 20 minutes indirect medium heat3 pounds30 to 45 minutes indirect medium heatShrimp1 ounces2 to 4 minutes direct high heatAsparagus -inch diameter6 to 8 minutes direct medium heatCornin husk25 to 30 minutes direct medium heathusked10 to 15 minutes direct medium heatMushroomshiitake or button8 to 10 minutes direct medium heatportabello10 to 15 minutes direct medium heatOnionhalved35 to 40 minutes indirect medium heat inch slices8 to 12 minutes direct medium heatPotatowhole45 to 60 minutes indirect medium heat inch slices9 to 11 minutes parboil 3 minutes, and grill 6 to 8 minutes direct medium heatvegetablesseafoodpoultryporkred meatgrilling guide - gas grills grilling guideThe following cuts, thicknesses, weights, and grilling times are meant to be guidelines.

10 Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this / WeightApproximate Total grilling TimeSteak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) inch thick4 to 6 minutes direct high heat1 inch thick6 to 8 minutes direct high heat2 inches thick14 to 18 minutes sear 6 to 8 minutes direct high heat, and grill 8 to 10 minutes indirect high heatFlank Steak1 to 2 pounds, inch thick8 to 10 minutes direct medium heatGround Beef Patty inch thick8 to 10 minutes direct medium heatTenderloin3 to 4 pounds45 to 60 minutes 15 minutes direct medium heat, and grill 30 to 45 minutes indirect medium heatBratwurst: fresh3 ounce link20 to 25 minutes direct low heatChop.