ENGLISH
12
LOUISIANA GRILLS
BEEF
SIZE
HEAT
RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
65°C / 150°F
Steak
(New York, Porter-
house, Rib-eye, Sirloin,
T-bone, or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 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
0.6–12.7 cm / ¼"–½"
High
Sear 5–7 minutes
Flank Steak
0.45–0.86 kg / 1–1½ lbs.
1.9 cm / ¾"
Medium
Sear 4 minutes, grill 8–10 minutes
Kabob
2.5–3.8 cm / 1–1½" cubes
Medium
Grill 10–12 minutes
Tenderloin, whole
1.58–1.81 kg / 3½–4 lbs.
High/Medium
Sear 10 minutes, grill 15–20 minutes
Ground Beef Patty
1.9 cm / ¾"
High/Medium
Sear 4 minutes, grill 4–6 minutes
Rib-eye Roast
(boneless)
2.26–2.72 kg / 5–6 lbs.
Medium
Grill 1½–2 hours
Tri-tip Roast
0.9–1.13 kg / 2–2½ lbs.
High/Medium
Sear 10 minutes, grill 20–30 minutes
Rib Roast
5.44–6.35 kg / 12–14 lbs.
Medium
2½–2¾ hours
Veal Loin Chop
2.5cm / 1"
Medium
10–12 minutes direct
Brisket
7.25–3.62 kg / 16–18 lbs.
Hot Smoke
Cook until internal temperature reaches 91°C / 195°F
LAMB
SIZE
RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
71°C / 160°F
Roast
(fresh)
2.26–2.72 kg / 5–6 lbs.
1–2 hours
Rib Crown Roast
1.36–2.26 kg / 3–5 lbs.
1–1½ hours
1½ hours
SEAFOOD
SIZE
RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
82°C / 180°F
Fish
(whole)
0.5 kg / 1 lb.
0.9–1.1 kg / 2–2½ lbs.
1.4 kg / 3 lbs.
Grill 10–20 minutes
Grill 20–30 minutes
Grill 30–45 minutes
Fish
(filets)
0.6–1.3 cm / ¼”–½”
Grill 3–5 minutes, until
flaky
Lobster Tail
0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5–6 minutes
Grill 10–12 minutes
WILD GAME
SIZE
RARE
60°C / 140°F
MEDIUM
71°C / 160°F
WELL DONE
77°C / 170°F
Roast
(fresh)
2.26–2.72 kg / 5–6 lbs.
1–1½ hours
1½–2 hours
Large Cuts
(fresh)
3.62–4.53 kg / 8–10 lbs.
1 hours
1½ hours
GRILLING LIKE A PR
O
