Louisiana Grills LG860C Instructions And User Manual page 19

BEEF SIZE
Steak 1.9 cm / ¾"
(New York, Porter-
2.5 cm / 1"
house, Rib-eye, 3.8 cm / 1½"
Sirloin, T-bone, or 5 cm / 2"
Tenderloin)
Skirt Steak 0.6 - 12.7 cm / ¼" - ½"
Flank Steak 0.45 - 0.86 kg / 1 - 1½
lbs., 1.9 cm / ¾"
Kabob 2.5 - 3.8 cm / 1 - 1½"
cubes
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4
lbs.
Ground Beef Patty 1.9cm / ¾"
Rib-eye Roast, 2.26 - 2.72 kg / 5 - 6 lbs. Medium
boneless
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium
5.44 - 6.35 kg / 12 - 14
Rib Roast
lbs.
Veal Loin Chop 2.5cm / 1"
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke
PORK SIZE
Ham 2.5 cm / 1"
(Fully Cooked &
1.36-1.81 kg / 3-4 lbs.
Boneless Portion, 1.81-2.72 kg / 4-6 lbs.
Smoked Picnic 2.26-3.62 kg / 5-8 lbs.
Whole & Bone-In) 4.53-5.44 kg / 10-12 lbs.
Loin Roast 1.36-1.81 kg / 3 - 4 lbs.
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs.
Chop 1.9-2.5 cm / ¾" - 1"
(loin, rib) 3.1-3.9 cm / 1¼" - 1½"
Tenderloin 1.9-2.5 cm / ¾" - 1"
Loin Roast, 1.36-2.26 kg / 3-5 lbs.
boneless
Boston Butt 3.62-4.53 kg / 8-10 lbs.
(Pork Shoulder)
HEAT
Rare - 54°C / 130°F
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
High 5-7 minutes
Medium Sear 4 minutes, grill 8-10 minutes
Medium Grill 10 - 12 minutes
High/Medium Sear 10 minutes, grill 15-20 minutes
High/Medium Sear 4 minutes, grill 4-6 minutes
1½ - 2 hours
Sear 10 minutes, grill 20-30 minutes
Medium 2½ - 2¾ hours
Medium 10 - 12 minutes direct
Cook until internal temperature reaches 91°C / 195°F
Precooked to Reheat
60°C / 140°F
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
APPROXIMATE COOKING TIME
Medium - 60°C / 140°F Well Done - 65°C / 150°F
Medium
66°C / 150°F
1 - 2 hours
1½ - 2 hours
10 - 12 minutes
14 - 18 minutes
20 - 30 minutes
1¼ - 1¾ hours
Well Done
71°C / 160°F
2 - 3 hours
2 - 3 hours
30 - 45 minutes
1¾ - 2½ hours
93 - 98°C / 200 - 210°F
Internal Temperature
20