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Barbecuing guide
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules.
Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how
much food you are cooking and how well done you like your food.
Direct cooking: barbecue steaks, fish fillets, boneless chicken pieces and vegetables using the direct
method for the time given on the chart, turning once, halfway through cooking (except for scallops in shell
and oysters).
Indirect cooking: roast whole poultry, bone in poultry pieces, roast meats, whole fish and other thicker cuts
using the indirect method. There is no need to turn the food. Cooking times for beef and lamb are for MEDIUM
unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10 minutes before carving.
To calculate the cooking times for any roast (without a cavity, i.e poultry), measure the thickness and
calculate 1 minute per millimetre. For example, if the roast is 90 mm thick, cook it for 90 minutes. If you want
your roast to be well done, you will need to add 20% (or 18 minutes) to the cooking time. On the other hand, if
you want it rare, you will need to deduct 20% (or 18 minutes).
BEEF
Cut Thickness/weight Approximate cooking time and method
Bolar Roast, whole,
boneless
2 kg (80-100 mm thick) 80 to 100 minutes roast/indirect medium heat (190-230°C)
Brisket, whole (untrimmed) 6–7 kg 10 to 12 hours low and slow/indirect very low heat (110-130°C)
Burger, minced beef 2 cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Kebab 3 cm cubes 6 to 7 minutes grill/direct high heat (250-290°C)
Rib roast (prime rib),
with bone
4 kg (100-120 mm thick) 1¾ to 2 hours roast/indirect medium heat (190-230°C)
Short ribs 2–2.5 kg 7 to 8 hours low and slow/indirect very low heat (110-130°C)
Steak: rump,
porterhouse,
rib-eye, T-bone or fillet
2 cm thick 4 to 6 minutes grill/direct high heat (250-290°C)
2.5 cm thick 6 to 8 minutes grill/direct high heat (250-290°C)
3 cm thick 8 to 10 minutes grill/direct high heat (250-290°C)
4 cm thick
14 to 21 minutes total: 4 to 6 minutes grill/direct high
heat (250-290°C), 10 to 15 minutes roast/indirect
medium heat (190-230°C)
LAMB
Cut Thickness/weight Approximate cooking time and method
Burger, lamb mince 2 cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Chop or cutlet: loin or
chump (trimmed, if un-
trimmed use a hotplate)
2 cm thick 4 to 6 minutes grill/direct medium-high heat (200-260°C)
2.5 cm thick 6 to 8 minutes grill/direct medium-high heat (200-260°C)
Leg of lamb, bone in
1.8 to 2.3 kg (approx.
thickness 80-100 mm)
1½ to 2 hours roast/indirect medium heat (190-230°C)
Leg of lamb,
boneless, rolled
1.25–1.5 kg (approx.
thickness 80-100 mm)
1½ to 2 hours roast/indirect medium heat (190-230°C)
Leg of lamb, butterflied 1.5–1.75 kg
30 to 45 minutes total: sear 10 to 15 minutes grill/direct
medium-high heat (200-260°C), cook 20 to 30 minutes
roast/indirect medium heat (190-230°C)
Rack of lamb 500–750 g 25 to 35 minutes roast/indirect high heat (220-260°C)
Shoulder, boneless, rolled 1.25-1.5 kg 6 to 7 hours low and slow/indirect very low heat (110-130°C)
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