Specifications

Meats
Do not place cooked meats on the
same plate that raw meat was
placed on, without cleaning throughly
with warm soapy water.
Grilling Guide
Memphis Style
Beef Ribs
Blue Cheese Steak
Prime Rib of Beef
A “Classic” Brisket
BBQ Ribs
Beef Fijitas
Mom’s Juicy Hamburgers
Sausage with Mango
and Fennell Chutney
TIP
M
M
E
E
A
A
T
T
G
G
R
R
I
I
L
L
L
L
I
I
N
N
G
G
G
G
U
U
I
I
D
D
E
E
Thickness Heat Time Per Side Total
1 ½” 1” ¾” Setting A B C D Time
Note: Bone in
Rare HIGH 1 3/4 1 3/4 1 3/4 1 ¾ 7
Cuts take slightly
Rare Med/Rare High 2 2 2 2 8
Longer.
Rare Med/Rare Medium High 2 1/2 2 1/2 2 ½ 2 ½ 10
Med/Rare Medium Med/Well High/Med 3 3 3 3 12
Medium Med/Well Well High/Med 3 ½ 3 ½ 3 ½ 3 ½ 14
Med/Well Well High/Med 4 4 4 4 16
Times may be affected by wind, outdoor temperature, and thickness or temperature of meat prior to cooking.
B
B
E
E
E
E
F
F
Sear: Preheat/High Grill: Medium
C
C
U
U
T
T
S
S
I
I
I
I
Z
Z
E
E
Heat Approximate Cooking Time
Internal Temp. Rare - 150*F
Medium – 160º F
Well Done – 170ºF
Steak (New York, Porterhouse
Rib-eye, Sirloin, T- bone, or
Tenderloin)
¾”
1”
1 ½”
2”
High Sear 8 – 10 minutes
Sear 10 –12 minutes
Sear 10 minutes, grill 8 –10 minutes
Sear 10 minutes, grill 10 – 14 minutes
Skirt Steak ¼” – ½” High 5 – 7 minutes
Flank Steak 1-1 ½lbs., ¾” Med Sear 4 minutes, grill 8 – 10 minutes
Kabob 1 – 1 ½” cubes Med 10 – 12 minutes
Tenderloin, whole 3 ½ - 4 lbs. High/Med Sear 10 minutes, grill 15 – 30 minutes
Ground Beef Patty ¾” High/Med Sear 4 minutes, grill 4 – 6 minutes
Rib-eye Roast, boneless 5 – 6 lbs. Med 1 ½ -2 hours
Tri-tip Roast 2 – 2 ½ lbs. High/Med Sear 10 minutes, grill 20 – 30 minutes
Rib Roast 12 –14 lbs. Med 2 ½ - 23/4 hours
Veal Loin Chop 1” 10 – 12 minutes Direct/Medium
Follow the diagrams for that perfect “Steakhouse”diamond patten.
Preheat grill for 10 min.
Brush grills with olive oil
Follow directions
Test f or c o mple t nes s