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 |
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1" Steaks | |||
2" Steaks | |||
1" Burgers | |||
Roast* | |||
(Temp.) | 1400F | 1600F | 1700F |
Lamb |
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1" thick Chops | |||
Roast* | |||
(Temp.) | 1400F | 1500F | 1800F |
Pork |
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1" thick Chops |
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Spare Ribs |
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Roast |
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Fresh Pork* |
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| |
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| (1700F) |
Smoked Ham* |
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Sausages |
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| (1400F) |
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| |
(fresh) |
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| |
(fully cooked) |
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(*denotes per pound)
| Well Done |
Fish |
|
Fillets, Steaks | |
Whole Fish | |
Poultry (Temp.) | 1850F |
Chicken |
|
(small pieces) | |
(large pieces) | |
Whole birds |
|
Chicken | |
Duck | |
Turkey (not stuffed) | |
(stuffed) | |
| 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.
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