Barbecuing Guide; Don't Forget To Register - Weber SPIRIT EPX-325S PREMIUM GBS Owner's Manual

Barbecuing Guide

Type
RED MEAT
Steak: Sirloin strip, Porterhouse,
rib-eye, T-bone, and beef fillet steak
(tenderloin)
Beef Skirt
Minced Beef Patty
Whole beef fillet
PORK
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Whole beef fillet
POULTRY
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken, Whole
Cornish Game Hen
Turkey: whole, unstuffed
SEAFOOD
Fish, Fillet, or Steak: halibut, red
snapper, salmon, sea bass, swordfish,
and tuna
Fish, whole
Prawn
VEGETABLES
Asparagus
Corn
Mushrooms
Onion
Potatoes
The cuts, thicknesses, weights, and barbecuing times above are meant to be guidelines. Factors such as altitude, wind and outside temperature can affect cooking
times. Two rules of thumb: Barbecue steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the
desired doneness), turning food once halfway through barbecuing time. Barbecue roasts, whole poultry, bone-in poultry pieces, whole fish and thicker cuts using the
indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb are to
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.
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Thickness/Weight Approximate Total Barbecue Time
19 mm thick 4 to 6 minutes direct high heat
25 mm thick 6 to 8 minutes direct high heat
50 mm thick 14 to 18 minutes sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
0.68 to 0.90 kg, 19 mm thick 8 to 10 minutes direct medium heat
19 mm thick 8 to 10 minutes direct medium heat
1.3 to 1.8 kg 45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
85 g link 20 to 25 minutes direct low heat
19 mm thick 6 to 8 minutes direct high heat
31 to 38 mm thick 10 to 12 minutes sear 6 minutes direct high heat, then 4 to 6 minutes indirect high heat
1.3 to 1.8 kg 1½ to 2 hours indirect medium heat
1.3 to 1.8 kg 1½ to 2 hours indirect medium heat
0.454 kg 30 minutes sear 5 minutes direct high heat, then 25 minutes indirect medium heat
170 to 226 g 8 to 12 minutes direct medium heat
113 g 8 to 10 minutes direct medium heat
85 to 170 g 36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
1.8 - 2.2 kg 1 to 1¼ hours indirect medium heat
0.68 - 0.90 kg 60 to 70 minutes indirect medium heat
4.5 - 5.4 kg 2 to 2½ hours indirect medium heat
6 to 13 mm thick 3 to 5 minutes direct medium heat
25 - 31 mm thick 10 to 12 minutes direct medium heat
0.454 kg 15 to 20 minutes indirect medium heat
1.36 kg 30 to 45 minutes indirect medium heat
42.5 g 2 to 4 minutes direct high heat
12.7 mm in diameter 6 to 8 minutes direct medium heat
in husk 25 to 30 minutes direct medium heat
husk removed 10 to 15 minutes direct medium heat
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
13 mm slices 8 to 12 minutes direct medium heat
whole 45 to 60 minutes indirect medium heat
13 mm slices 9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes direct medium heat

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