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Barbecuing and Roasting Guide
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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 minutes 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
30mm to 40mm thick 14 to 16 minutes (total) barbecue 5 minutes per side
and roast 2 to 3 minutes per side
Roast fillet of beef
(70 to 80mm thick) roast 70 to 80 minutes on Q™ trivet
Rib Roast
(90mm to 100mm thick) roast 1½ to 1¾ hours on Q trivet (cook bone side down)
Veal loin chop
25mm thick barbecue 5 to 6 minutes per side
Kebab
25mm to 30mm cubes barbecue 5 to 6 minutes per side
Minced beef patty
20mm thick barbecue 4 to 5 minutes per side
Sausages
thin barbecue 3 to 4 minutes per side
thick barbecue 4 to 5 minutes per side
Game
Quail, whole
150g roast 15 to 20 minutes on Q trivet
Duck, whole roast 1½ to 2 hours on Q trivet
1.6 kg to 2 kg
Duck breast, boneless
200g to 230g roast 10 to 15 minutes on Q trivet
Pork
Loin chops
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 25 to 35 minutes on higher setting)
Lamb
Loin or chump chops
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 30 to 40 minutes on roasting trivet
Poultry
Chicken breast barbecue 5 to 6 minutes each side
Chicken Maryland roast 30 to 40 minutes on roasting trivet
Chicken, whole
2.2kg to 2.4kg roast approx 1¼ to 1 ½ hours on Q trivet
Chicken, half
570g to 650g roast 30 to 40 minutes on roasting trivet
Rolled turkey breast
1.5kg to 1.8kg roast 1¼ to 1¾ hours on roasting trivet
Fish and Seafood
Fish: fillet or steak
6mm to 13mm thick barbecue 3 to 5 minutes
13mm to 25mm thick barbecue 3 to 5 minutes each side
25mm to 32mm thick barbecue 5 to 6 minutes each side
Fish, whole
450g roast 15 to 20 minutes on roasting trivet
900g to 1.2kg roast 30 to 40 minutes on roasting trivet
Prawns barbecue 1 to 3 minutes each side
Scallop barbecue 3 to 6 minutes
Mussel barbecue 5 to 6 minutes (discard any that don’t open)
Oyster in shell barbecue 3 to 5 minutes
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 thermom-
eters 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
Ham, fresh (raw) 71
0
C
Poultry 74
0
C
Minced meat / Sausage 71
0
C
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