Barbecuing and Roasting Guide
26
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. 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
Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium)
12mm thick
barbecue 2½ to 3 minutes per side
20mm thick
barbecue 3 to 4 minutes per side
25mm thick
barbecue 4 to 5 minutes per side
30mm to 40mm thick
14 to 16 minutes (total) barbecue 5 minutes per side
and roast 2 to 3 minutes per side
Roast fillet of beef
(70 to 80mm thick)
roast 70 to 80 minutes on Q™ trivet
Rib Roast
(90mm to 100mm thick)
roast 1½ to 1¾ hours on Q trivet (cook bone side down)
Veal loin chop
25mm thick
barbecue 5 to 6 minutes per side
Kebab
25mm to 30mm cubes
barbecue 5 to 6 minutes per side
Minced beef patty
20mm thick
barbecue 4 to 5 minutes per side
Sausages
thin
barbecue 3 to 4 minutes per side
thick
barbecue 4 to 5 minutes per side
Game
Quail, whole
150g
roast 15 to 20 minutes on Q trivet
Duck, whole
roast 1½ to 2 hours on Q trivet
1.6 kg to 2 kg
Duck breast, boneless
200g to 230g
roast 10 to 15 minutes on Q trivet
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 thermom-
eters 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
60
0
C
Beef / Lamb
Medium Rare 63
0
C
Beef / Lamb
Medium
71
0
C
Beef / Lamb
Well Done
74
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
