• Make sure meats are cooked to a safe temperature, measured internally
  • Steaks, chops & roasts above 145°F
  • Veal & lamb above 145°F
  • Pork above 160°F
  • Ground beef above 160°F
  • Poultry 180°F
• Place your grill on a non-flammable surface at least five feet from the house
• Clean the grate with your Teton Grill Co. grill brush after pre-heating. Rub the grate with a paper towel dips in vegetable oil. Again, clean the grate with your Teton Grill Co. grill brush after grilling.
• Allow meat to come to room temperature before grilling.
• Steaks. Buy the finest cuts and have the butcher cut them about 1 1/2 to 2¼ inches thick. Grill over medium heat.
  • Rare: 140°F
  • Medium rare: 145°F
  • Medium: 160°F
  • Medium well: 165°F
  • Well done: above 165°F at your own risk
• Make sure to read your Teton Grill owners manual
• Chops and steaks. Remove excess fat from the edges and slash remaining fat at two inch intervals.
• Present your steaks with classic crisscross pattern. Think of the grill as a clock. Place the steak pointing toward the one o’clock position for ninety seconds, then rotate to the five o’clock position. Flip the steak over only once. Repeat the crisscross pattern when turned over.
• Ribs. Cook over medium heat for 30 to 40 minutes, turning occasionally. Brush with barbecue sauce over the last 7 minutes turning several times
• Use the rear infrared burner with the rotisserie of your Teton Grill
• Marinating meat or poultry can enhance flavor and moistness. Keep food in the refrigerator while marinating. Boil any reserved marinate to destroy harmful bacteria, before reusing or serving marinate, otherwise discard used marinate.
• When using the smoker box on your Teton Grill, try hickory with beef and cherry or apple wood with poultry. For a tasty change of pace use pecan in place of hickory.
• After grilling, permit the steak to rest for two to three minutes with a pad of butter melting on top for a delicious sheen.
• Have fun with your grilling, enjoy the entire experience!