QUICK REFERENCE CHART
* Approximate Cooking Times and Temperatures
Type of | Cut of | Size of | Recomm. |
| Approximate Cooking Times (Total) and Meat Temperatures | ||||
Meat | Meat | Cut | Fire Temp. |
| Rare | Medium | Well Done | Comments |
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| Steak | 1” - | Med - Hot | 15 Min +/170º | Cut meat near center with | ||||
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Beef | Roast | 2 | Low - Med | 50 Min +/170º | if it is cooked properly. Use | ||||
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| Hamburger | 3/4” - 1” | Med | 8 Min | 12 Min | 14 Min + | larger cuts. | ||
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| Steak/Fillet | 3/4” - 1” | Low - Med | When fish is cooked it will | |||||
Fish |
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| turn from translucent to | |
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| Low - Med | opaque and meat will flake. | |||||
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| Chops/Steaks | 1” - | Med |
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Pork | Ham Steaks | 3/4” - 1” | Med | Pork should always be well | |||||
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| done but still juicy. | ||
| Spare Ribs | 3 Lbs. | Low - Med |
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| Chops/Steaks | 1” - 2” | Med - Hot | 16 Min +180º |
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Lamb |
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| Cook lamb as you would | |
| Leg of Lamb | 5 | Med - Hot | 20 Min/140º | 30 min/160º | 40 Min +/180º | beef. | ||
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| Chicken | Pieces | Low - Med |
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| Turn frequently and don’t | |
| Chicken | 3 Lbs. or | Low - Med | overcook. For larger cuts | |||||
Poultry | (Whole) | less |
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| hens, try the baking tray | |
| Turkey | Breast | Low - Med | described bellow**. | |||||
Cornish Hen
Whole
Low - Med
45-60 Min/170º
*Its is important to remember that barbecuing is far from being a science. The times and temperatures in this book are meant to be used as guidelines only. There are many variables involved in barbecuing which can affect cooking times such as the cut of meat you are using, weather conditions, the heat of the fire or your taste in food.
**Indirect cooking with an Aluminum Foil Rack - For some types of meat (cornish hens, whole chickens, certain fish and large cuts of beef), you may want to try a more indirect method of cooking. By utilizing a metal pie plate and rack constructed of aluminum foil, you can slowly bake meat instead of grilling it. Construct the foil rack by twisting strips of aluminum foil into cylinder shapes about 1/4” to 1/2” in diameter and as long as needed to fill the pie plate. Weave the foil cylinders together to form a rack and place in the bottom of the pie plate. A small amount of water may be added to the pie plate to keep direct heat off the meat your are cooking.
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