Weber Q 3000 Series, Owner'S Manual

Page: 35 / 44

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35
BARBECUING TIPS & HELPFUL HINTS
RED MEAT Thickness / Weight Approximate Total Barbecuing Time
Steak: New York strip, rib-eye, and filet mignon
(tenderloin) ¾ inch thick 3 to 5 minutes direct high heat
1 inch thick
6 to 8 minutes direct high heat
Steak: Porterhouse and T-bone
¾ inch thick
4 to 6 minutes direct high heat
1 inch thick 8 to 10 minutes direct high heat
Flank Steak 1½ to 2 pounds, ¾ inch thick 12 to 14 minutes direct high heat
Ground Beef Patty ¾ inch thick 8 to 10 minutes direct medium heat
Tenderloin
3 to 4 pounds
25 to 30 minutes sear 10 minutes direct high heat,
and barbecue 15 to 20 minutes indirect low heat
PORK Thickness / Weight Approximate Total Barbecuing Time
Bratwurst: fresh
5 ounce link
10 to 15 minutes direct low heat
Chop: boneless or bone in ¾ inch thick 10 to 15 minutes sear 6 minutes direct high heat,
and barbecue 4 to 8 minutes indirect low heat
1¼ to 1½ inches thick
14 to 18 minutes sear 8 minutes direct high heat,
and barbecue 6 to 10 minutes indirect low heat
Ribs: baby back 3 to 4 pounds 1 to 1½ hours indirect low heat (with rib rack**)
Ribs: spareribs
3 to 4 pounds
1 to 1½ hours indirect low heat, 30 minutes bone side down,
then turn every 10 to 15 minutes
Tenderloin 1 pound 20 to 25 minutes sear 10 minutes direct high heat (turn 3 times),
and barbecue 10 to 15 minutes indirect low heat
POULTRY Thickness / Weight Approximate Total Barbecuing Time
Chicken Breast: boneless, skinless
6 to 8 ounces
12 to 16 minutes direct medium heat
Chicken Pieces: bone in, assorted
3 to 6 ounces
35 to 45 minutes direct low heat
Chicken: whole 4 to 5 pounds 1 to 1½ hours indirect medium heat (with roasting rack**)
Cornish Game Hen 3 to 4 pounds 30 to 35 minutes indirect medium heat (with roasting rack**)
Turkey Breast: bone in 5 to 6 pounds 1 to 1½ hours indirect low heat
SEAFOOD Thickness / Weight Approximate Total Barbecuing Time
Fish, Fillet or Steak: salmon, swordfish, and tuna
¼ to ½ inch thick
6 to 8 minutes direct medium heat
1 to 1¼ inches thick 8 to 10 minutes direct medium heat
Fish, Fillet or Steak: halibut and sea bass ¼ to ½ inch thick 10 to 12 minutes direct medium heat
1 to 1¼ inches thick 12 to 14 minutes direct medium heat
Shrimp
1½ ounces
3 to 5 minutes direct medium heat
VEGETABLES Thickness / Weight Approximate Total Barbecuing Time
Asparagus 1½ inch diameter 3 to 5 minutes direct medium heat
Corn in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
Mushroom
shitake or button
8 to 10 minutes direct medium heat
portabello
12 to 15 minutes direct medium heat
Onion ½ inch slices 8 to 12 minutes direct medium heat
Potato whole 45 to 60 minutes indirect low heat
½ inch slices 14 to 16 minutes direct medium heat
**Sold separately.