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Phil & Jerry's Meats & More
22937 Jefferson Boulevard
Smithsburg, MD
301-824-3750
Monday - Friday, 8 am'til 6 pm
Friday - Saturday, 8 am'til 8pm |
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Beef Grilling Guide |
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Summer
is here and so is outdoor picnic and grilling season. We hope you'll
come by Phil & Jerry's before your next outing. Whether you're
cooking it yourself, or selecting from our wide assortment of
Made-To-Order meals, we're sure you'll find just what you're looking
for. If you will be grilling, take a look at our
beef grilling guide from the Beef Industry Council. Remember: Ground
beef needs to reach an internal temperature of 160 F, and other
whole cuts need to reach an internal temperature of 140 to 160 F, to
ensure doneness. |
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| Beef Cuts |
Thickness or Weight |
Open Grill Minutes |
Covered Cooker Minutes |
Chuck 7-bone Steak or Boneless Under Blade Steak
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3/4 to 1 inch |
13 to 17 |
9 to 12 |
Chuck Shoulder Steak
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3/4 to 1 inch |
14 to 20 |
10 to 14 |
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Top Round Steak |
3/4 to 1 inch |
12 to 14 |
10 to 12
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1 1/2 inches |
23 to 25* |
20 to 23* |
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Eye Round Roast, butterflied
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2 to 4 pounds |
20 to 25 |
16 to 20 |
| Rib Eye or Top Loin Steak |
3/4 inch
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7 to 9 |
5 to 7
8 to 11 |
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1 inch |
9 to 12 |
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1 1/2 inches |
21 to 24* |
16 to 19*
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| Porterhouse or T-Bone Steak |
1 inch |
10 to 14 |
8 to 12 |
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1 1/2 inches |
26 to 30* |
20 to 24*
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| Tenderloin Steak |
1 inch |
11 to 13 |
10 to 12 |
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1 1/2 inches |
15 to 17 |
13 to 15
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| Boneless Sirloin Steak |
3/4 inch |
12 to 16 |
10 to 14 |
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2 inches |
34 to 40* |
25 to 36*
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| Sirloin Kabobs |
1 inch pieces |
8 to 11 |
6 to 9
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| Flank Steak |
1 1/2 pounds |
12 to 15 |
10 to 12 | |
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