Notes
- I ChatGPT cooking times so much I decided to post these here for easy reference. You may want to bookmark for convenience.
- A meat thermometer like a Thermapen is useful.
- No Thermometer tips
- Firmness Test: Use your hand as a guide. Meat firms up as it cooks.
- Juice Test (for chicken):
- Clear = done
- Pink/cloudy = not yet
- Rest Everything: Tent with foil to finish cooking gently and lock in juices
Chicken
Chicken Breasts (Boneless, Skinless)
- Medium-High Heat: 375–450°F
- Time: 6-8 min per side
- Doneness Check (No Thermometer):
- Press: Should feel firm with a little give (like the base of your thumb)
- Juices: Press lightly — clear juices = done, pink = needs more time
- Rest: 5 min under foil before slicing
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Chicken Thighs (Boneless, Skinless)
- Medium Heat: 350–375°F
- Time: 5–7 min per side
- Doneness Check:
- Should feel firm but not stiff
- Juices should run clear when gently pressed
- Rest: 3–5 min before cutting
Wings
- Grill Temp: Two-zone fire is ideal:
- Indirect zone: 350–375°F
- Direct zone: 450–500°F (for crisping at the end)
- Total Cook Time: 20–30 minutes
- Indirect heat: 18–24 minutes (flip halfway)
- Finish over direct heat: 2–4 minutes (each side) for char & crisp
- Doneness (No Thermometer):
- Skin should be golden-brown and crisp
- When bent, the wing joint should move freely
- Meat should pull cleanly from the bone
- Notes
- Toss in oil & dry-rub or baking powder for crispier skin
- Sauce after grilling to avoid burning (or at the very end)
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Beef
Steak (1” thick Ribeye, NY Strip, etc.)
- High Heat: 450–500°F
- Time (Total):
- Rare: 4–5 min
- Medium Rare: 5–6 min
- Medium: 6–7 min
- Well: 8–9 min
- Touch Test (Use base of thumb as feel guide):
- Rare: Feels very soft
- Medium: Some resistance
- Well: Very firm
- Rest: 5 – 10 min to retain juices
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Other
Venison Burgers
- Medium Heat: 350–375°F
- Time: 4–5 min per side
- Doneness Check:
- Firmness: Should feel springy and firm, not soft or mushy
- Avoid overcooking — venison dries out fast
- Rest: 2–3 min before serving
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