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• Take the roast meat or poultry off the barbecue about 5 minutes before it reaches the desired core
temperature. Then leave it to rest for about 10 minutes before cutting it so that the juices run back into
the meat.
The following information for pieces, thickness, weight and grilling times are guidelines only and not
binding. Grilling times are influenced by height, wind, outside temperature and the desired way the food is
to be done.
Grill steaks, fish fillets, boneless chicken pieces and vegetables using the direct method for the time shown
in the table or according to taste and turn the food once halfway through cooking.
Grill joints, poultry with bones, whole fish and thick cuts using the indirect method using the times
shown in the table as a guide. Alternatively a roasting thermometer can be used that shows the desired
temperature. Grill times for beef are for medium, unless otherwise stated.
The approximate cooking times relate to meat at a fridge temperature of 7°C.
If you work with higher barbecue temperatures, we recommend that you do not apply marinades to the
meat
until the last 15 to 30 minutes of cooking time so as to prevent excessive browning or burning.
Food
Thickness/Weight
Barbecuing time
Temperature
Beef
Steak: New York, Porterhouse, rib, T-Bone
or fillet
2 cm thick
4 – 6 minutes
with direct, high heat
4 cm thick
10 – 14 minutes
with direct, high heat
4 cm thick
6 – 8 minutes
Sear and then barbecue for
8 – 10 minutes with indirect
heat at high setting
5 cm thick
14 – 18 minutes
with direct, high heat
5 cm thick
6 – 8 minutes
Sear and then barbecue for
8 – 10 minutes at high setting
Flank steak
500 g to 700 g,
2 cm thick
8 – 10 minutes
with direct, high heat
Pork
Chops, with or without bones
2 cm thick
6 – 8 minutes
with direct, high heat
2.5 cm thick
8 – 10 minutes
with direct, medium heat
Spare ribs, suckling pigs
0.45 kg – 0.90 kg
3 – 4 minutes
with direct, low heat
Ribs, spare ribs
0.9 kg – 1.35 kg
3 – 6
with direct, low heat
Country-style ribs with bones
1.36 kg – 1.81 kg
1.5 – 2 hours
with direct, medium heat
Poultry
Boneless, skinless chicken breast
170 g – 230 g
8 – 12 minutes
with direct, medium heat
Boneless, skinless chicken thighs
120 g
8 – 10 minutes
with direct, high heat
Chicken breast with bones
280 g – 350 g
30 – 40 minutes
Medium heat
Chicken drumsticks
30 – 40 minutes
Medium heat
Chicken wings
50 g – 80 g
18 – 20 minutes
with direct, medium heat
Whole chicken
1.2 kg – 1.8 kg
45 – 90 minutes
Medium heat
Whole turkey, without stuffing
4.5 kg – 5.5 kg
2.5 – 3.5 hours
on low heat
5.5 kg – 7.0 kg
3.5 – 4.5 hours
on low heat
