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Cooking time on the barbecue |
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Of course all the cooking times on the barbecue are approximatifs, as the temperature cannot be controlles as in the stove with a thermostat. The temperature and the thickness of the food you wish to cook interfer both a lot on the cooking time on the barbecue (bbq). Do not forget to take the food to cook our of the fridge early enough, it is not good to put for instance meat that is at 4°C in the center on the barbecue. The choice between direct or indirect cooking on the barbecue depends on the thinkness of the piece and to what extent you wish it to have a crusty surface. Be careful not to burn the food. Burned food increases risk for cancer. Check out this article on healthy cooking on the barbecue! (link) Fish and seafood
| | | | | | | | | Whole fish
| 500g | 15-20 min | Indirect | | | 1 kg | 20-30 min | Indirect | | | 1.5 kg | 30-45 min | Indirect | | Filet or steak | 1 cm | 3-5 min | Direct/Indirect | | | 2 cm | 5-10 min | Direct/Indirect | | | 3 cm | 10-12 min | Direct/Indirect | | Shrimps | | 2-4 min | Direct | | Moules | | 5-6 min | Direct | | | | | | | Porc | | | | | | | | | | Sausages | | 20-25 min | Direct | | Cotelettes | 1 cm | 5-7 min | Direct | | | 2 cm | 6-8 min | Direct | | | | | | | Lamb | | | | | | | | | | Cotelette,Tranche de gigot | 2-3 cm | 8-12 min
| Direct | | Whole Gigot deboned | 1.5 kg | 1 h 30 | Direct 15 min/Then Indirct | | Carré | 1.5 kg
| 1 h 10 | Indirect | | | | | | | Beef | | | | | Times for "rare" meat | | | | | | | | | | Steak, T-Bone, | | | | | Côte de Boeuf | 2 cm
| 5-7 min | Direct | | | 5 cm | 20 min
| Direct 9 min/Then Indirect | | Brochettes | 3 cm
| 7-8 min
| Direct | | Steak Haché | 2 cm
| 6-7 min
| Direct | | | | | | | Volaille | | | | | | | | | Chicken fillet
| 180 g | 8-12 min | Diret | Chicken leg
| 130 g | 9-11 min | Direct | WHole chicken
| 2 kg | 1 h 15 | Indirect | Duck fillet
| 220 g | 15 min | Direct | | | | | |
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