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Lamb
Chops and Steaks,
Loin, Rib, Sirloin
1" (2.5 cm) thick
1½" (3.8 cm) thick
DIRECT
Medium
DIRECT
Medium
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
10-20
16-20
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz
(0.25-0.34 kg)
Shellfish, Scallops, Shrimp
DIRECT
Medium
DIRECT
High
DIRECT
Medium
4-6 per
½" (1.3 cm)
thickness of fish
5-7 per side
4-8
Grill, turning once. Brush grill
with oil to keep
fish from
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-5.4 kg)
INDIRECT
High/OFF/High
INDIRECT
Medium/OFF/Medium
INDIRECT
High/OFF/High
170°F/77°C
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
14-18 per lb
(7-8 per kg)
25-30 per lb
(11-14 per kg)
11-16 per lb
(5-7 per kg)
Tent with foil until last
30 minutes of cooking time.
Start skin side down.
Less than 11 lbs (5.0 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
½" (1.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
20-25
7-10
8-20
40-70
45-90
15-22
7-10
20-25
Soak in cold water 20 minutes.
Do
not husk. Shake off excess
water.
Wash and cut into ½" (1.3 cm)
slices
or lengthwise. Brush
with
olive oil.
Grill, turning once. Brush with
oli
ve oil.
Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
f
oil.
Grill, rotating occasionally.
Wash and place on grill whole.
Char ski
n all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel
and remove seeds.
Wash and cut into ½" (1.3 cm)
slices
or lengthwise. Brush
with
olive oil.
Cut off top, drizzle with olive oil
and
wrap in double layer of foil
.
FOOD COOKING METHOD/
BURNER S
ETTING
INTERNAL TEMP. TIME
(total minutes)
SPECIAL INSTRUCTIONS
31


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