Backyard Pro 554PL2026, Instruction Manual

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GRILLING RECIPES
COOK TIME GUIDELINES
The following cooking guidelines are just that "Guidelines", and are in no way the only way to cook.
TIP! For best results always allow for "Resting Time". This allows the natural juices to migrate back
into the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and
up to 60 minutes, depending on the size of the protein. Use foil wrap to form a "tent" over the meat.
Style of Cooking Hot Smoking Roast
Baking
(Medium)
Grill/Bake
(Medium/High)
Sear
(High)
Temperature Ranges 200-275°F 275-325°F 325-375°F 400-450°F 450-500°F
BEEF SIZE HEAT APPROXIMATE COOKING TIME
Internal Temp. Rare - 1300F
Medium - 1400F
Well Done - 1500F
Steak (New York, Porterhouse,
Rib-eye, Sirloin, T- bone, or
Tenderloin)
¾"
1"
11/2"
2"
High Sear 8 – 10 minutes
Sear 10 –12 minutes
Sear 10 minutes, grill 8 –10 minutes
Sear 10 minutes, grill 10 – 14 minutes
Skirt Steak ¼" – ½" High 5 – 7 minutes
Flank Steak 1-1½lbs., ¾" Medium Sear 4 minutes, grill 8 – 10 minutes
Kabob 1 – 1½" cubes Medium 10 – 12 minutes
Tenderloin, whole 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15 – 30 minutes
Ground Beef Patty ¾" High/Medium Sear 4 minutes, grill 4 – 6 minutes
Rib-eye Roast, boneless 5 – 6 lbs. Medium 1½ -2 hours
Tri-tip Roast 2 – 2½ lbs. High/Medium Sear 10 minutes, grill 20 – 30 minutes
Rib Roast 12 –14 lbs. Medium 2½ - 23/4 hours
Veal Loin Chop 1" 10 – 12 minutes Direct/Medium
Brisket -------- Hot Smoke 180°F to 190°F Internal Temp.
PORK
Thickness/ Weight Precooked to
Reheat 140
0
F
Medium
140—150
0
F
Well Done
160
0
F
Ham - Fully Cooked
- Boneless Portion
- Smoked Picnic
- Whole, bone-in
1"
3 - 4 lbs.
4 - 6 lbs.
5 - 8 lbs.
10 - 12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2 ½ hours
2 - 2 ¾ hours
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Loin Roast 3 - 4 lbs. -------- 1 - 2 hours 2 - 3 hours
Rib Crown Roast 4 - 6 lbs. -------- 1½ - 2 hours 2 - 3 hours
Chop (loin, rib) 3/4" - 1"
11/4" - 11/2"
14—18 mins.
Tenderloin ¾ - 1lbs. -------- 20 - 30 minutes 30 - 45 minutes
Loin Roast, boneless 3 - 5lbs. -------- 1¼ - 1¾ hours 1 ¾ - 2 ½ hours
Boston Butt (Pork Shoulder)
- Fall Off The Bone
8 - 10lbs. -------- -------- 200-210°F Internal Temp.