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. Two rules of thumb: cook steaks, fish fillets, boneless chicken pieces
and vegetables using the direct method for the time given on the chart, turning once, halfway through
cooking. Cook roasts, whole poultry, bone in poultry pieces, whole fish and other thicker cuts using the
indirect method.
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.
Beef Thickness/Weight Approximate Cooking Time
Steak: Rump, Porterhouse, 20 mm thick 4 to 5 minutes each side Direct/Medium
Fillet, T-bone or Sirloin 25 mm thick 8 to 12 minutes (total)
1 to 2 minutes each side Sear/High
then 3 to 4 minutes each side Direct/Low
32 mm thick 12 to 16 minutes (total)
1 to 2 minutes each side Sear/High
then 5 to 6 minutes each side Direct/Low
Veal loin chop 25 mm thick 4 to 6 minutes each side Direct/Medium
Kebab 25 mm cubes 4 to 6 minutes each side Direct/Medium
Beef burger 15 mm thick 3 to 4 minutes each side Direct/Medium
Rolled Sirloin roast 1.6 kg to 1.8 kg 60 to 80 minutes Indirect
Roast fillet of beef 70 mm to 80 mm thick 70 to 80 minutes Indirect
Rib roast 90 mm to 100 mm thick 90 to 100 minutes Indirect
Lamb Thickness/Weight Approximate Cooking Time
Chops: loin or chump
(trimmed of fat) 12 mm to 15 mm thick 4 to 6 minutes each side Direct/Medium
Chops: loin or chump
(untrimmed) 12 mm to 15 mm thick 6 to 8 minutes each side on hotplate
Leg of lamb 1.8 kg to 2.3 kg 1½ to 2 hours Indirect
Rack of lamb 450 g to 680 g 35 to 50 minutes Indirect
Pork Thickness/Weight Approximate Cooking Time
Chop: rib, loin or shoulder 20 mm to 25 mm thick 10 to 15 minutes Direct/Medium
32 mm to 38 mm thick 14 to 18 minutes (total)
3 to 4 minutes each side Direct/Medium
then 8 to 10 minutes Indirect
Loin chop, boneless 20 mm to 25 mm thick 5 to 6 minutes each side Direct/Medium
Loin roast 1.4 kg to 2.3 kg 1¼ to 1¾ hours Indirect
The following chart gives a guide to how well done your meat will be, based on the internal temperature
of the meat. The internal temperature of the meat should be measured with a meat thermometer. You can
estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer
should be inserted into the thickest part of the meat, avoiding any bone. Most standard meat thermometers
will give you an accurate reading in a matter of seconds or minutes, so it is a good idea to only use the
thermometer when you think the meat is cooked.
Internal Meat Temperature Guide:
Beef / Lamb Rare 60
0
C
Beef / Lamb Medium Rare 63
0
C
Beef / Lamb Medium 71
0
C
Beef / Lamb Well Done 74
0
C
Ham, fully cooked (to reheat) 60
0
C
Pork 71
0
C
Poultry 74
0
C
Minced meat / Sausage 71
0
C
Barbecuing Guide
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