Beef | Lamb | Pork | Poultry | Seafood | Vegetables

Beef Cooking Times

Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well = 77ºC

Cut of Meat	Weight or Thickness	Barbequing Method	Approximate Cooking Time
Roasts	2kg	Indirect	50 min per kg* (R)
Steaks (T-bone, New York, Porterhouse, Round, Sirloin)	2.5 cm	Direct	5 - 6 min per side (R)
Rump Steaks	3.5 cm	Direct	5 - 7 min per side (MR)
Minute Steaks	0.5 cm	Direct	1.5 - 2 min per side (R)
Ground Beef Patties	2.5 cm	Direct	4 - 5 min per side (R) 5 - 6 min per side (M) 6 - 7 min per side (W)

(R) Rare, (M) Medium, (MR) Medium-rare, (W) Well done

Lamb Cooking Times

Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well = 77ºC

Cut of Meat	Weight or Thickness	Barbequing Method	Approximate Cooking Time
Leg of Lamb (Bone- In)	2kg	Indirect	45 min per kg (M)
Leg of Lamb (Boned & Tied)	2 kg	Indirect	27 - 30 min per side (M)
Leg of Lamb (Boned & Butterflied)	2 kg	Indirect	15 - 17 min per side (M)
Rack	1 kg	Indirect	8 - 20 min per side (MR)
Chops	1.9 cm	Direct	4 - 5 min per side (MR)
Boneless Cubes (for kebabs)	1.9 cm	Direct	5 min in total (R) 6 - 8 min in total (M) 8 - 10 min in total (W)

(R) Rare, (M) Medium, (MR) Medium-rare, (W) Well done

Pork Cooking Times

Thermometer Temperature: Medium = 70ºC Well Done = 77ºC

Cut of Meat	Weight or Thickness	Barbequing Method	Approximate Cooking Time
Half Leg, bone-in	3 kg	Indirect	50 - 55 min per kg*
Loin Roast, half, bone-in	2.5 kg	Indirect	40 - 45 min per kg*
Loin Roast, half, boned & tied	2kg	Indirect	40 - 45 min per kg*
Loin Roast, rib or sirloin end, bone-in	2 kg	Indirect	55 - 60 min per kg*
Shoulder Roast, bone-in	2.kg	Indirect	55 - 60 min per kg*
Shoulder Roast, boned & tied	2 kg	Indirect	60 - 65 min per kg*
Tenderloin (fold & tie thin end under for even thickness)	300 g	Indirect	18 - 22 min in total
Chops (loin, rib, shoulder); leg, steaks	2 cm	Direct	4 - 5 min per side**
Chops (loin, rib, shoulder); leg, steaks	2.5 cm	Direct	5 - 7 min per side**
Chops (loin, rib, shoulder); leg, steaks	3.8 cm	Direct	8 - 10 min per side**
Spareribs	1.3 kg	Indirect	1 - 1.25 hrs in total
Spareribs, country style	2 kg	Indirect	1 - 1.25 hrs in total
Boneless Cubes (for kebabs)	2 cm	Direct	8 min in total
Boneless Cubes (for kebabs)	2.5 cm	Direct	12 - 14 min in total

* Meat thermometer registers 70ºC to 75ºC.
** Meat near bone is no longer pink.

Poultry Cooking Times

Cut of Meat	Weight or Thickness	Barbequing Method	Approximate Cooking Time
Chicken (whole)	2kg	Indirect	1.25rs
Chicken (Halved or Quartered)	2kg total		55-65 min
Chicken (Breasts, Boneless)	150g ea	Direct or Indirect	12-15 min (direct) 23-25 min (indirect)
Wings	120g ea	Direct or Indirect	23-30 min (direct) 35-40 min (indirect)
Cornish Game Hens	550g	Indirect	45-60 min
Turkey, Whole*	4.5kg	Indirect	2-3 hours
Breast Halves, Bone In	1.35kg	Indirect	1-1.5 hours
Drumsticks, Thighs	900g ea	Direct,covered	55-65 min
Boneless Cubes (For Kebabs)	2.5cm	Direct	12-15 min total
Breast Steaks, Boneless	1.25cm	Direct	3.5-4.5 min per side
Ground Turkey Patties	2-2.5cm	Direct	5-7 min per side
Duck, Whole (Prick skin with fork)	2kg	Indirect	2 - 2.5hrs total
Cut up legs and wings	2kg	Indirect	40 min
Cut up legs and wings	2kg	Direct	10 min

 

Seafood Cooking Times

Fish is done when flakes easily when prodded with a fork or knife in the thickest part.
Frozen fillets should not be thawed before barbequing. Cooking times will be approximately double that of fresh fish.

Type of Fish or Shellfish	Weight or Thickness	Barbequing Method	Approximate Cooking Time
Whole Fish* (with or without head and tail)	2 kg	Indirect	30 - 35 min in total
Steaks & Fillets**	1.25cm	Direct	2 - 3 min per side
Steaks & Fillets**	2cm	Direct	3 - 4 min per side
Steaks & Fillets**	2.5cm	Direct	4 - 5 min per side
Prawn	Medium-size	Direct	1.5 - 2.5 min per side
Scallops	About 2.5cm cubes	Direct	5 - 7 min in total
Mussels	Medium-size	Direct	3 - 4 min in total***
Oysters	Medium-size	Direct	4 - 6 min in total***
Mussels	Medium-size	Direct	3 - 6 min in total***
Lobster Tails****	150g	Direct	5 - 7 min
Lobster Tails****	300g	Direct	9 - 13 min

* Rub whole fish inside and out with cooking oil and seasoning before barbequing
** Place heavy-duty foil under large fillets instead of putting them directly on the barbeque
*** Cook until shells pop open
**** Barbeque shell side down, meat side up

Vegetable Cooking Times

Rinse, trim, cut up, and precook vegetables as directed below.
To precook vegetables, in a saucepan bring a small amount of water to boiling; add desired vegetable and simmer, covered for the time specified below.
Before placing on the barbeque generously brush vegetables in olive oil, this will add flavour and help to prevent the vegetables from sticking to the barbeque.

Vegtable	Preparation	Pre-cooking Time	Direct Barbeque Grilling Time
Asparagus	Snap off and discard woody bases of stems.	3 minutes	3 to 5 minutes
Corn on the cob	Remove husks from corn. Scrub ears with a stiff brush to remove silks and rinse.	Do not pre-cook	20 to 30 minutes
Eggplant	Cut off ends. Cut crosswise into thick slices.	Do not pre-cook	8 minutes
Carrots	Cut off carrot tops and peel.	3 to 5 minutes	3 minutes
Leeks	Cut off green tops; trim bulb roots and remove 1 or 2 layers of white skin.	10 minutes or until almost tender, then halve lengthwise	5 minutes
New potatoes	Halve potatoes	10 minutes or until almost tender	10 to 12 minutes
Jacket Potatoes	Scrub potatoes, prick with fork. Wrap individually in a double thickness of foil.	Do not pre-cook	1 to 2 hours
Capsicum	Halve capsicum lengthwise. Remove stems and seeds and cut into thick strips.	Do not pre-cook	8 to 10 minutes
Tomatoes	Remove cores; cut in half crosswise. Place in baking dish.	Do not pre-cook	10 to 15 minutes
Zucchini	Cut of ends. Quarter lengthwise.	Do not pre-cook	5 to 6 minutes