General guide to cooking roasts
Preparation & Cooking Time:
Serves:
Method
These times are approximate and may vary with the thickness of the roast, and the internal temperature of the food before cooking. For best results, bring meat close to room temperature before placing on the barbecue. A longer, thinner roast will cook more quickly than one of the same weight but thicker.
CUT OF MEAT HEAT CONTROL SETTING APPROX COOKING TIME INTERNAL COOKING TEMPERATURE BEEF Rare MEDIUM-MEDIUM/LOW 18-20 min./lb 130°F/55°C Medium Rare MEDIUM-MEDIUM/LOW 20-22 min./lb 140°F/60°C Medium MEDIUM-MEDIUM/LOW 22-25 min./lb 150°F/66°C Well Done MEDIUM-MEDIUM/LOW 25-30 min./lb 160°F/71°C PORK Medium MEDIUM-MEDIUM/LOW 20-25 min./lb 160°F/71°C Well Done MEDIUM-MEDIUM/LOW 25-30 min./lb 170°F/77°C LAMB Rare MEDIUM-MEDIUM/LOW 18-20 min./lb 135°F/57°C Medium MEDIUM-MEDIUM/LOW 20-25 min./lb 145°F/63°C POULTRY Whole Chicken MEDIUM-MEDIUM/LOW 18-20 min./lb 180°F/83°C - DARK MEAT Whole Turkey MEDIUM-MEDIUM/LOW 18-20 min./lb 170°F/77°C - BREAST MEAT