Dave's Old Fashioned Canned Meats
 
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal temperature and doneness. For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Times are based on meat at refrigerator temperatures. Remember that outdoor grills can vary in heat. When using a barbecue sauce, apply during the last 15 to 30 minutes of grilling to prevent excess browning or burning. NOTE: When using indirect heat (smoking), the grill must be covered with its lid.
 

ITEM

SIZE

GRILLING TIME

INTERNAL TEMP IN DEGREES F

BEEF

 

 

 

Steaks

3/4" thick

3 to 4 min./side
4 to 5 min./side

Medium rare 145
Medium 160

Kabobs

1-inch cubes

3 to 4 min./side

145 to 160

Hamburger patties

1/2" thick

3 min. per side

Medium 160

Roast, rolled rump (indirect heat)
sirloin tip (indirect heat)

4 to 6 lbs.
3 1/2 to 4 lbs.

18 to 22 min./lb.
20 to 25 min./lb.

145 to 160

Ribs, Back

cut in 1-rib portions

10 min./side

Medium 160

Tenderloin

Half, 2 to 3 lbs.
Whole, 4 to 6 lbs.

10 to 12 min./side
12 to 15 min./side

Medium rare 145
Medium 160

HAM

 

 

 

Fully cooked (indirect heat)

any size

8 to 10 min./lb.

140

Cook-before-eating (indirect heat)

Whole, 10 to 14 lbs.
Half, 5 to 7 lbs.
Portion, 3 to 4 lbs.

10 to 15 min./lb.
12 to 18 min./lb.
30 to 35 min./lb.

160

PORK, Fresh

 

 

 

Chops, bone-in or boneless

3/4" thick
1 1/2" thick

3 to 4 min./side
7 to 8 min./side

Medium 160

Tenderloin

1/2 to 1 1/2 lbs.

15 to 25 min. total

Medium 160

Ribs (indirect heat)

2 to 4 lbs.

1 1/2 to 2 hrs.

160

Patties, ground

1/2" thick

4 to 5 min./side

Medium 160

CHICKEN

 

 

 

Whole (indirect heat), not stuffed
broiler fryer
roasting hen
Capon
Cornish hens


3 to 4 lbs.
5 to 7 lbs.
4 to 8 lbs.
18 to 24 oz.


60 to 75 min.
18 to 25 min./lb.
15 to 20 min./lb.
45 to 55 min.


180 as measured in the thigh

Breast halves, bone-in
boneless

6 to 8 oz. each
4 oz. each

10 to 15 min./side
6 to 8 min./side

170

Other parts: Legs or thighs
Drumsticks
Wings, wingettes

4 to 8 oz.
4 oz.
2 to 3 oz.

10 to 15 min./side
8 to 12 min./side
8 to 12 min./side

180

DUCK or GOOSE

 

 

 

Duckling, whole (indirect heat)
Quartered (indirect heat)

4 1/2 lbs. (not stuffed)

2 1/2 hrs.
1 hr., 25 min.

180 to 185

Goose, whole (indirect heat)

8 to 12 lbs.

18 to 20 min./lb.

180 to 185

TURKEY

 

 

 

Whole turkey (indirect heat)

8 to 12 lbs.
12 to 16 lbs.
16 to 24 lbs.

2 to 3 hrs.
3 to 4 hrs.
Not recommended

180 as measured in the thigh

Breast, bone-in
boneless

4 to 7 lbs.
2 3/4 to 3 1/2 lbs.

1 to 1 3/4 hrs.
Not recommended

170

Thighs, drumsticks (indirect heat)
Direct heat (pre-cook 1 hr.)

8 to 16 oz.

1 1/2 to 2 hrs.
8 to 10 min./side

180

Boneless turkey roll (indirect heat)

2 to 5 lbs.
5 to 10 lbs.

1 1/2 to 2 hrs.
2 to 3 1/2 hrs.

170 to 175
For Further Information Contact:
Meat and Poultry Hotline:
1-800-535-4555 (Toll-free Nationwide)
Source: USDA