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Broiling
Score the edges of steaks, chops, and ham slices so they won't cup or cook in a broiler basket to keep them flat.
Trim off the outer edge of fat
from steaks, chops, and ham slices so drippings won't blaze up and become a problem.
When coals are completely hot, tap off the gray ash with fire tongs. Heat the grill top heat and grease it.
When
small bubbles appear on the top surface of meat, it is ready to turn. Heat forces the juices to the uncooked surface. Flip steaks with tongs and turner, once during cooking time.
Piercing with a fork wastes
precious juices as does "smashing" the meat down.
When you broil steaks or burgers, broil the second side a few minutes less than the first. The second side has a head start on heating. Turn meat
only once.
For broiling steaks: Rub the steak well with oil before broiling. The heat will char the oil not the steak and seal in the juices.
Marinade: Marinate steak in 2 Tbsp wine vinegar, 2 Tbsp oil or melted butter, 1 clove crushed garlic and herbs of your choice for several hours, turning several times.
For top of stove broiling: Preheat a heavy skillet until very hot. Sprinkle a thin layer of salt over the bottom of the pan; sear steak quickly to seal in juices, then cook to desired doneness.
Broiling Basics
Place meat on the unheated rack of a
broiler pan. For cuts less than 1 1/4 inches thick, broil 3 inches from the heat. For cuts 1 1/4 inches thick or thicker, broil 4 to 5 inches from the heat. Broil the meat for the time given below or until desired
doneness, turning the meat over after half of the broiling time.
GENERAL RULES FOR ROASTING TIMES:
Beef
Boneless rolled rump roast, 4 to 6 lbs, 150 F - 170 F, 1 1/2 to 3 hours.
Boneless sirloin roast, 4 to 6 lbs, 140 F rare, 2 1/4
to 2 3/4 hours; 4 to 6 lbs, 160F medium, 2 3/4 to 3 1/4 hours; 4 to 6 lbs, 170 F well-done, 3 1/4 to 3 3/4 hours.
Eye round roast, 2 to 3 lbs, 140 F rare, 1 1/4 to 1 3/4 hours; 2 to 3 lbs, 160 F medium, 1 3/4
to 2 1/4 hours; 2 to 3 lbs, 170 F well-done, 2 1/4 to 2 3/4 hours.
Rib eye roast, roast at 350 F, 4 to 6 lbs, 140 F rare, 1 1/4 to 2 hours; 160 F medium, 1 1/4 to 2 1/4 hours; 170 F well-done, 1 1/2 to 2 1/2
hours.
Rib roast, 4 to 6 lbs, 140 F rare, 1 3/4 to 3 hours; 160 F medium, 2 1/2 to 3 3/4 hours; 170 F well-done, 2 3/4 to 4 1/4 hours.
Tenderloin roast, half, 2 to 3 lbs, 140 F rare, 3/4 to 1 hour.
Tenderloin roast, whole, roast at 425 F, 4 to 6 lbs, 140 F rare, 3/4 to 1 hour.
Round tip roast, 3 to 5 lbs, 140 F to 170 F, 1 3/4 to 3 1/4 hours; 6 to 8 lbs, 140 F to 170 F, 3 to 4 1/2 hours.
Top round roast, 4 to 6 lbs, 140 F to 170 F, 1 1/2 to 3 hours.
Veal
Boneless rolled breast roast, 2 1/2 to 3 1/2 lbs, 170 F well-done, 1
3/4 to 2 1/4 hours.
Boneless rolled shoulder roast, 3 to 5 lbs, 170 F well-done, 2 3/4 to 3 1/4 hours.
Loin roast, 3 to 5 lbs, 160 F to 170 F, 1 3/4 to 3 hours.
Rib roast, 3 to 5 lbs, 160 F to 170 F, 1 1/4 to 2 1/2 hours.
Lamb
Boneless rolled leg roast, 4 to 7 lbs, 160 F medium-well, 2 to 4
hours.
Boneless rolled shoulder roast, 2 to 3 lbs, 160 F medium-well, 1 1/4 to 2 hours.
Rib roast, 1 3/4 to 2 1/2 lbs, 140 F rare, 3/4 to 1 hour; 160 F medium-well, 1 to 1 1/2 hours.
Whole
leg roast, 5 to 7 lbs, 140 F rare, 1 1/2 to 2 1/2 hours; 160 F medium-well, 2 to 3 hours.
Pork
Boneless top loin roast, single loin, 2 to 4 lbs, 160 F to 170 F, 1 to 1 1/4 hours.
Boneless top loin roast, double loin, tied, 3 to 5 lbs, 160 F
to 170 F, 1 3/4 to 2 1/2 hours.
Loin back ribs, spareribs, 2 to 4 lbs, well-done, 1 1/2 to 1 3/4 hours.
Country-style ribs, roast at 350 F, 2 to 4 lbs, well-done, 1 1/2 to 2 hours.
Loin blade
or sirloin roast, 3 to 4 lbs, 170 F well-done, 1 3/4 to 2 1/2 hours.
Loin center rib roast (backbone loosened), 3 to 5 lbs, 160 F to 170 F, 1 1/2 to 2 1/2 hours.
Rib crown roast, 6 to 8 lbs, 160 F to 170 F, 2 to 3 1/2 hours.
Tenderloin, roast at 425 F, 3/4 to 1 lb, 160 F to 170 F, 25 to 35 minutes.
Ham, Fully Cooked
Boneless half, 4 to 6 lbs, 140 F, 1 1/4 to 2 1/2 hours.
Boneless portion, 3 to 4 lbs, 140 F, 1 1/2 to 2 1/4 hours.
Smoked picnic, 5 to 8 lbs, 140 F, 2 to 4 hours.
Ham, Cook-before-eating
Bone-in half, 7 to 8 lbs, 160 F, 2 1/2 to 3 1/4 hours.
Bone-in portion, 3 to 5 lbs, 160 F, 1 3/4 to 3 1/4 hours.
Pan broiling And Pan frying Basics
To pan broil these meats, preheat a
heavy skillet over high heat until very hot. Do not add water or fat. (For beef steaks and veal, brush skillet lightly with cooking oil.) Add meat. Do not cover. Reduce heat to medium and cook for the time given or
until done, turning meat over after half of the cooking time. If meat browns too quickly, reduce heat to medium low. Spoon off fat and juices as they accumulate during cooking.
To pan fry these meats, in a
heavy skillet melt 1 to 2 tablespoons butter or margarine over medium-high heat. Add meat. Do not cover. Reduce heat to medium and cook for time given or until done, turning meat over after half of the cooking time.
General cooking times for Panbroiling/Panfrying
Beef
Cube steak, 1/2 inch, well-done, 5 to 8 minutes / 6 to 8 minutes.
Steak (sirloin, top loin, tenderloin, rib eye, top round), 1 inch: Rare, 6 to 8 minutes / 8 to 11 minutes; medium, 9 to 12 minutes / 12 to 14 minutes; well-done, 14 to 18 minutes / 15 to 17 minutes.
Veal
Cutlet, 1/4 inch, medium to well-done, 3 to 5
minutes / 4 to 6 minutes.
Lamb
Chop, 1 inch, medium, 8 to 10 minutes / 7 to 9 minutes.
Pork
Chop, 3/4 inch, medium to
well-done, 7 to 10 minutes / 7 to 10 minutes.
To pan broil these meats, place meat in a cool skillet. (If using an electric range, preheat the burner for 2 to 4 minutes.) Turn heat to medium. Turn meat half
way through cooking time (for bacon, turn occasionally.) If meat browns too quickly, reduce heat slightly.
Cut, Thickness, Doneness, Pan broiling
Pork
Bacon, slices, well-done, 8 to 10 minutes.
Canadian-style bacon, 1/4 inch, heated, 3 to 5 minutes.
Ham slice, 1 inch, heated, 16 to 18 minutes..
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