Barbecuing Guide
POULTRY
Cut Thickness/weight Approximate cooking time & method
2cm thick 1 to 14 minutes barbecue/direct medium-high heat
less, skinless
10 to 12 minutes barbecue/direct medium-high heat
75–115g
23 to 35 minutes total: 3 to 5 minutes barbecue/direct medium-
high heatroast/indirect medium
heat
140–175g
23 to 35 minutes total: 3 to 5 minutes barbecue/direct medium-
high heatroast/indirect medium
heat
less, skinless
115g 8 to 10 minutes barbecue/direct medium-high heat
2–2.5kg 1¼ to 1½ hours roast/indirect medium heat
300–340g
23 to 35 minutes total: 3 to 5 minutes barbecue/direct medium-
high heatroast/indirect medium
heat
70–75g 25 to 35 minutes roast/indirect medium heat
Duck breast, boneless 300–340g
20 to 25 minutes roast/indirect medium heat
barbecue/direct medium-high
heat
1 to 1¼ minutes roast/indirect high heat
Turkey breast, bone
less, rolled
1 to 1¼ hours roast/indirect medium heat
stuffed
1¾ to 2¼ hours roast/indirect medium heat
2¼ to 2½ hours roast/indirect medium heat
PORK
Cut Thickness/weight Approximate cooking time & method
50 to 60 minutes roast/indirect high heat
1cm thick 8 to 10 minutes barbecue/direct medium-high heat
2cm thick 6 to 8 minutes barbecue/direct medium-high heat
8 to 10 minutes barbecue/direct medium-high heat
bone in
3.5kg 1½ to 2 hours roast/indirect medium-low heat
3.5 hours roast/indirect medium heat
1½ to 2 hours roast/indirect high heat
rolled
1½ to 2 hours roast/indirect high heat
Pork shoulder, bone in 3kg 8 to 10 hours low and slow/indirect very low heat
Ribs, baby back 700g–1kg 3 to 4 hours low and slow/indirect very low heat
Ribs, St louis 1.25–1.75kg 3 to 4 hours low and slow/indirect very low heat
Sausage, fresh 75g 10 to 15 minutes barbecue/direct medium-high heat
52
To Next Page
Loading...
