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The following cuts, thicknesses, weights, and barbecuing times are meant to be guidelines rather than hard and fast rules.
Cooking times are affected by such factors as altitude, wind, outside temperature, and how well done you like your meat.
Cooking times for beef and lamb are for medium unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10 min-
utes before carving.
Beef
Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium)
12mm thick barbecue 2½ to 3 minutes per side
20mm thick barbecue 3 to 4 minutes per side
25mm thick barbecue 4 to 5 minutes per side
25mm to 40mm thick 14 to 16 minutes (total) barbecue 5 minutes per side
and roast 2-3 minutes per side
Roast fillet of beef (70 to 80mm thick)
Roast roast 40 to 60 minutes on roasting trivet
Veal loin chop
25mm thick barbecue 5 to 6 minutes per side
Kabob
25mm to 30mm cubes barbecue 5 to 6 minutes per side
Minced beef patty
20mm thick barbecue 4 to 5 minutes per side
Sausages
20mm thick barbecue 4 to 5 minutes per side
Game
Quail, whole
150g roast 15 to 20 minutes on roasting trivet
Duck breast, boneless
200g to 230g roast 10 to 15 minutes on roasting trivet
Pork
Chops: loin
12mm to 15mm thick barbecue 4 to 6 minutes each side
Spare ribs
12mm to 15mm thick barbecue 4 to 6 minutes each side
Rolled loin roast
1.5kg to 2.5kg roast 1¼ to 1¾ hours on roasting trivet
(first 20 minutes on higher setting)
Lamb
Chops: loin or chump
12mm to 15mm thick barbecue 4 to 6 minutes each side
Leg of lamb
1.5kg to 2kg roast 1½ to 2 hours on roasting trivet
Rack of lamb
450g to 650g roast 35 to 45 minutes on roasting trivet
Poultry
Chicken breast barbecue 5 to 6 minutes each side
Chicken thigh roast 50 to 60 minutes on roasting trivet
Chicken, whole
1.3kg to 1.4kg roast 1 to 1½ hours on roasting trivet
Chicken, half
570g to 650g roast 50 to 60 minutes on roasting trivet
Rolled turkey breast
1.5kg to 1.8kg roast 1¼ to 1¾ hours on roasting trivet
Barbecuing and Roasting Guide