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VERIFIED TIME & TEMP MATRIX
Gas or Charcoal Grill Cooking Chart
Parametric reference guide for cooking meats, seafood, vegetables, and frozen foods in the Gas or Charcoal Grill.
| ID | Food & Cut Specification | State | Temp | Time | Flip Mark | Details |
|---|---|---|---|---|---|---|
| CT-GR-001 | Backyard Beef Burgers (1/3 lb, Direct Heat) 1/3 lb 80/20 chuck patties over direct charcoal/gas flame | fresh | Medium-High Direct Heat (450°F / 232°C) | 8–10 mins (4m per side) | 4m | SHEET |
| CT-GR-002 | BBQ Chicken Breasts (Two-Zone Heat) Boneless chicken breasts, seasoned, glazed with BBQ sauce at end | fresh | Medium Indirect Heat (400°F / 204°C) | 14–16 mins | 8m | SHEET |
| CT-GR-005 | Grilled USDA Choice Ribeye Steak 16 oz 1.25-inch thick bone-in or boneless ribeye | fresh | 450°F–500°F Two-Zone Direct/Indirect | 8–10 mins | 4m | SHEET |
| CT-GR-006 | Chicken Thigh & Bell Pepper Skewers 1.5-inch cubed chicken thighs skewered with red onion and bell peppers | fresh | 400°F Medium-High Direct Heat | 12–15 mins | 6m | SHEET |
| CT-GR-007 | Juicy Grilled Turkey Patties (93/7) 1/3 lb ground turkey patties mixed with grated onion and Dijon for moisture | fresh | 375°F Medium Direct Heat | 10–12 mins | 6m | SHEET |