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