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. Two rules of thumb: cook steaks, fish fillets, boneless chicken pieces
and vegetables using the direct method for the time given on the chart, turning once, halfway through
cooking. Cook roasts, whole poultry, bone in poultry pieces, whole fish and other thicker cuts using the
indirect method.
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
Thickness/Weight
Approximate Cooking Time
Steak: Rump, Porterhouse,
20mm thick
4 to 5 minutes each side Direct/High
Fillet, T-bone or Sirloin
25mm thick
8 to 12 minutes (total)
1 to 2 minutes each side Sear/High
then 3 to 4 minutes each side Direct/Low
32mm thick
12 to 16 minutes (total)
1 to 2 minutes each side High/High
then 5 to 6 minutes each side Direct/Low
Veal loin chop
25mm thick
4 to 6 minutes each side Direct/High
Kebab
25mm cubes
4 to 6 minutes each side Direct/High
Beef burger
15mm thick
3 to 4 minutes each side Direct/High
Rolled Sirloin roast
1.6kg to 1.8kg
60 to 80 minutes Indirect
Roast fillet of beef
70mm to 80mm thick
70 to 80 minutes Indirect
Rib roast
90mm to 100mm thick 90 to 100 minutes Indirect
Lamb
Thickness/Weight
Approximate Cooking Time
Chops: loin or chump
(trimmed of fat)
12mm to 15mm thick
4 to 6 minutes each side Direct/High
Chops: loin or chump
(untrimmed)
12mm to 15mm thick
6 to 8 minutes each side on hotplate
Leg of lamb
1.8kg to 2.3kg
1½ to 2 hours Indirect
Rack of lamb
450g to 680g
35 to 50 minutes Indirect
Pork
Thickness/Weight
Approximate Cooking Time
Chop: rib, loin or shoulder
20mm to 25mm thick
10 to 15 minutes Direct/High
32mm to 38mm thick
14 to 18 minutes (total)
3 to 4 minutes each side Direct/High
then 8 to 10 minutes Indirect
Loin chop, boneless
20mm to 25mm thick
5 to 6 minutes each side Direct/High
Loin roast
1.4kg to 2.3kg
1¼ to 1¾ hours Indirect
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 thermometers
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
49
0
C
Beef / Lamb
Medium Rare 54
0
C
Beef / Lamb / Pork
Medium
63
0
C
Beef / Lamb / Pork
Well Done
71
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
Barbecuing Guide
