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Meat Grilling Times

MeatTime
(Minutes)
Cooking Notes
Beef, Burger,
1/4 - 1/3 pound,
1/2 - 3/4 inch thick
5 - 6Medium rare, warm red to pink center: 130 - 135 degrees(F)
6 - 7Medium, light pink center: 135 - 140 degrees(F)
7 - 8Well done, little to no pink remaining, 145 degrees(F)
Beef, Steak, boneless
3/4 to 1 inch thick
4 - 7Medium rare, warm red to pink center: 130 - 135 degrees (F)
6 - 9Medium, light pink center: 135 - 140 degrees(F)
7 - 10Well done, little to no pink remaining, 145 degrees(F)
Chicken, Breast, boneless, skinless, pounded to
1/2 to 3/4 inch thick
4 - 6Final internal temperature should be 165 degrees (F). Juices will be clear, and meat should be light colored throughout (no pink)
Fish, filet, up to 1/2 inch thick2 - 3Meat is opaque and flakes easily with a fork
Fish, steak, 1/2 - 3/4 inch thick3 - 4Meat is opaque throughout and flakes easily with a fork
3/4 - 1 inch thick4 - 6
Hot dogs3 - 4Rotate once during cooking, so that all sides are evenly grilled
Pork, Bacon4 - 6Check frequently after 4 minutes. Cook until desired crispness is reached.
Pork, Chop, boneless, 1/2 to 3/4 inch thick5 - 8Meat will be slightly pink in the center, 145 - 150 degrees(F)
Pork, Shoulder, boneless,
1/2 - 3/4 inch thick (pounded)
6 - 9Meat may be slightly pink in the center, 145 - 150 degrees(F)
Pork, Tenderloin, boneless, cut in half, lengthwise6 - 9Meat will be slightly pink in the center, 145 - 150 degrees(F)
Sausage, Breakfast, links or patties - 1/2 inch thick5 - 7Rotate links during cooking so that all sides are evenly browned
Sausage, Precooked, whole5 - 7Cook to 160 degrees(F). Rotate whole sausages during cooking so that all sides are evenly browned.
halved lengthwise3 - 5