Cooking TImes

These charts give you a general guideline – rather than firm rules – about cooking meat, fish and poultry on a Weber braai. The exact grilling time depends on the thickness of the meat or fish; the wind and the temperature outside; an, of course, on how well you like your food done. These times are for medium; if you like your food rare then cook for a little less time and if you prefer your food well done then leave it on the braai for a little longer.

  • DM: Direct Medium Heat
  • DH: Direct High Heat
  • DL: Direct Low Heat
  • IM: Indirect Medium Heat
  • IH: Indirect Heat

BEEF

TYPESIZETIMEMETHOD
Sirloin, rib or T-bone steak2.5cm thick6 -8 minutesDH
Sirloin, rib or T-bone steak3cm thick8 – 10 minutesDH
Sirloin, rib or T-bone4cm thickSear for 8 – 10 minutes
DH then 4 – 6 minutes IH
DH
Sirloin, rib or T-bone steak5cm thickSear for 8 – 10
then 10 – 12 minutes IH
DH
Thick rump or rump steak450 – 900g12 – 15 minutesDH
Brisket2.25 – 2.75kg2 1/2 – 3 hoursIM
Boneless sirloin (roast)1.75 – 2.751 11/2 hoursIM
Beef Burger2cm thick8 – 10 minutesDM
Kebab2.5 – 4cm cubes7 – 8 minutesDH
Veal loin chop2.5cm thick6 – 8 minutesDH

PORK

TYPESIZETIMEMETHOD
Loin, rib or shoulder chop2cm thick10 – 15 minutesDM
Loin, rib or shoulder chop3cm thickSear for 8 minutes
Then 6 – 10 minutes IM
DH
Loin (roast)1.5 – 2.25kg11/4 – 13/ 4 hoursIM
Spare ribs1.5 – 1.75kg1 1/2 – 2 hoursIM
Boneless loin chop2cm thick10 – 12 minutesDM
Tenderloin (pork steak)350 – 450g25 – 30 minutesIM
Sausage
5 – 10 minutesDM

LAMB

TYPESIZETIMEMETHOD
Loin, rib or chump chop2.5cm thick8 -10 minutesDM
Leg of lamb
2.5cm thick10 – 12 minutesDM
Rack of lamb675g25 – 25 minutesDM
Leg of lamb, boneless, rooled2.25cm thick – 2.75cm thick2 1/2 hoursIM

POULTRY

TYPESIZETIMEMETHOD
Chicken, whole1.5 – 2.25kg1 – 1 1/2 hoursIM
Chicken breast, boneless175g8 – 12 minutesDM
Chicken pieces225g30 – 40 minutesIM
(wing or breast), bone in40 – 50 minutes
Chicken pieces
(leg or thigh), bone in
100 – 175g6 – 8 minutesIM
Chicken or turkey kebab2.5cm tick1 3/4 – 2 1/2 hoursDM
Turkey, whole unstuffed4.5 – 5kg2 1/4 – 4 hoursIM
Turkey, whole unstuffed5.5 – 6.5kg2 3/4 – 3 3/4 hoursIM
Turkey, whole unstuffed6.75 – 7.5kgIM
Cook’s tip: As a general guideline, allow 11 – 13 minutes per 450g
Turkey breast escalope5mm – 1cm4 – 6 minutesDM
Poussin, whole350 – 450g40 – 50 minutesIM
Duck, whole1.75 – 2.75kg1 1/2 – 2 hoursIM
Goose, whole4.5 – 6.5kg3 hoursIM

FISH

TYPESIZETIMEMETHOD
Fish fillet or steak1.5cm3 – 5 minutesDH
Fish fillet or steak2cm5 – 10 minutes
DH
Fish fillet or steak2.5cm10 – 12 minutesDH
Fish kebab2.5cm8 – 10 minutesDM
Fish, whole450g15 – 20 minutesIM
Fish, whole450 – 900g20 – 30 minutesIM
Fish, whole900g – 1.75kg30 – 45 minutesIM

SHELLFISH

TYPESIZETIMEMETHOD
Prawn with shellMedium4 – 5 minutesDH
Prawn with shellLarge5 – 6 minutesDH
Prawn with shellExtra large6 – 8 minutesDH
Prawn without shell about 1 – 2 minutes that the times above
Scallop3 – 6 minutesDH
Mussels5 – 6 minutesDH
Cook’s Tip: Always discard any mussels or clams that do not open
Oyster3 -5 minutesDH
Lobster tail7 – 11 minutesDH

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