Grillin' Time | Schnucks

Grillin’ Time

ARTICLES

Keep this page on hand (along with an instant-read meat thermometer) to ensure fast and delicious grilled food every time.

Keep this page on hand (along with an instant-read meat thermometer) to ensure fast and delicious grilled food every time. First, set yourself up for two-zone cooking (see instructions on right). Then, starting with direct heat (unless indicated otherwise), grill according to chart, flipping halfway through each zone’s cook time. There are many variables, so cook times may differ slightly. Just make sure your food is up to temp before digging in!

BEEF Direct Heat Time Indirect Heat Time Internal Temp
Ground Beef Patty ¾-inch thick 4-6 min 4-6 min 160°
Hot Dog precooked 2-3 min 4-6 min*
Steak 1-inch thick 8-12 min 145°
PORK Direct Heat Time Indirect Heat Time Internal Temp
Bratwurst fresh 2-3 min 15-20 min* 160°
Bratwurst precooked 3-5 min 8-10 min
Pork Chop or Steak ½-inch to ¾-inch thick 6-8 min 145°
Pork Tenderloin 1 pound 6-10 min 15-25 min 145°
POULTRY Direct Heat Time Indirect Heat Time Internal Temp
Boneless Chicken Breast pounded ½-inch thick 6-8 min 165°
Chicken Pieces bone-in 6-10 min 25-30 min 165°
Ground Chicken or Turkey Patty ¾-inch thick 4-6 min 4-6 min 165°
FISH Direct Heat Time Indirect Heat Time Internal Temp
Fish, Filet or Steak 1-inch thick 8-12 min 145°
Shrimp raw 4-8 min 145°
VEGETABLES Direct Heat Time Indirect Heat Time Internal Temp
Asparagus 6-8 min
Bell Pepper whole 10-12 min
Corn husked 10-12 min
Corn in husk 25-30 min
Onion ½-inch slices 5-8 min
Portobello Mushroom whole 10-15 min
Squash/Zucchini ½-inch slices 6-10 min
Tomato medium, whole 5-8 min

*Start with indirect heat

GET IN THE ZONE

If we had to name the most important grilling technique, it would be two-zone cooking. For thicker cuts of meat, this method will give you a delicious seared crust over direct heat while allowing you to finish the job over the indirect zone for juicy, tender perfection. Some quick-grilling foods may not need both areas, but you should still leave a cooler space to protect against flare-ups. For gas grills, preheat to medium-high then turn off a burner or two (depending on the size of your grill). For charcoal grills, push hot coals to one side, creating a gently sloping mound.

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