Cooking Times &TEMPERATURES, Barbecue Recipes

COOKING TIMES &TEMPERATURES

Once your barbecue is installed, tested and working, the moment you have been working towards and waiting for; cooking a gourmet meal for your family and friends on your new Fire Magic Barbecue has arrived. In order to get you off to a wonderful start, we have included with your barbecue a few sample recipes. These mouthwatering recipes are taken from our new barbecue cookbook, “Great Gourmet Grilling” written by Chef Steven Fohl. We heartily recommend you try these recipes and if you enjoy them as much as we think you will, you may wish to purchase the complete book with over 60 recipes (including salads and desserts. It also contains many useful tips and hints so you can get the best out of your Fire Magic Barbecue, while taking a journey into a new world of taste and cooking. To order this book, just complete the Order Form at the inside the last page of the booklet. Also, to help you get the best from your barbecue, we list below some typical cooking times and temperatures, again taken from Chef Fohl's Recipe book.

Typical Cooking Times and Internal (Meat) Temperatures

Beef	Rare	Medium	Well Done
Beef
1" Steaks	5-7 min.	7-9 min.	9-11 min.
2" Steaks	16-18 min.	18-20 min.	22-24 min.
1" Burgers	12-14 min.	14-17 min.	16-20 min.
Roast*	16-20 min.	20-25 min.	25-28 min.
(Temp.)	1400F	1600F	1700F
Lamb
1" thick Chops	7-10 min.	10-13 min.	15-18 min.
Roast*	20-25 min.	25-30 min.	30-35 min.
(Temp.)	1400F	1500F	1800F
Pork
1" thick Chops			25-30 min.
Spare Ribs			45-60 min.
Roast
Fresh Pork*			25-30 min.
			(1700F)
Smoked Ham*			10-15 min.
Sausages			(1400F)
Sausages
(fresh)			25-30 min.
(fully cooked)			12-16 min.

(*denotes per pound)

	Well Done
Fish
Fillets, Steaks	10-14 min. per pound
Whole Fish	10-12 min. per inch thick
Poultry (Temp.)	1850F
Chicken
(small pieces)	35-60 min.
(large pieces)	45-60 min.
Whole birds
Chicken	60-75 min.
Duck	16-20 min. per pound
Turkey (not stuffed)	11-13 min. per pound
(stuffed)	13-15 min. per pound
	BON APPETIT!

BARBECUE RECIPES

MEDITTERANEAN PORK AND SIRLOIN BURGERS

Serves: 10

Prep time: 30 minutes

Cook time: 15 minutes

3lbs	ground Sirloin
3lbs	ground pork
1/2	cup chopped garlic
1/2	cup finely chopped scallions
1/4	cup parsley
1/4	cup basil

1tablespoon cracked pepper 11/2 tablespoons oregano ~ dry

1teaspoon chili flakes 11/2 tablespoon dry basil

1/4 cup water

2cups Jarlsburg or quality Swiss cheese, coarsley shredded

2	tablesppons olive oil
1	tablespoon salt

1.Mix above ingredients well.

2.Hand form oval burgers, weighing just about 8oz. each.

3.Grill burgers slowly over medium low heat.

4.serve with thick sliced tomatoes, basil leaves, Romaine lettuce, red onions, and splash of balsamic vinegar

NEW YORK CUT SIRLOIN STEAKS

Prep time: 15 minutes

Cook time: 20 minutes

10 oz. sirloin strip steaks - New York cut Salt & pepper

Oil

1.Salt and pepper steaks evenly & completely - both sides.

2.Brush or rub lightly with oil.

3.Allow to stand 5 - 10 minutes.

4.Place on hot grill and mark 2 - 4 minutes.

5.Flip and mark 2 - 4 minutes.

6.Lightly season again and brush with oil or butter.

7.Flip and cook 3 - 4 minutes.

8.Lightly season again and brush with oil or butter.

9.Flip and cook 3 - 4 minutes.

•On third or fourth turn, you may want to mark a check or diamond pattern.

•By searing both sides of steak, and then cooking, this method will ensure evenly cooked meat.

•Allowing grilled meats to rest for 2 - 5 minutes after cooking will redistribute juices creating a more tender, juicy

and evenly cooked steak.

•Never press or pierce meat during cooking - a well done steak CAN be juicy & tender.