Sub-Zero BBQ48C - Manual (Page 17)

17
W O L F B B Q G R I L L I N G G U I D E
B E E F Thickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Hamburgers 1 / 2 "– 3 / 4 " (13 –19) thick Medium 160˚F (70˚C) 8–12 min Direct No Grill, turning once when
High 160˚F (70˚C) 4–8 min juices rise to the surface.
Do not leave unattended.
Steaks, Rare 1" (25) thick High 140˚F (60˚C) 10–15 min Direct No Remove excess fat from
1 1 / 2 " (38) thick High 140˚F (60˚C) 15–20 min edges. Slash remaining
fat. Turn halfway through
Steaks, Medium 1" (25) thick Medium to High 160˚F (70˚C) 15–20 min Direct No cooking time.
1 1 / 2 " (38) thick Medium to High 160˚F (70˚C) 20–25 min
Steaks, Well Done 1" (25) thick Medium 170˚F (75˚C) 20–25 min Direct No
1 1 / 2 " (38) thick Medium 170˚F (75˚C) 25–30 min
Tenderloin 3 1 / 2 –4 lbs (1.6–1.8 kg) Medium 140˚F (60˚C) 1–2 hours Direct Yes Turn burners beneath
(whole) on medium.
Rib-Eye Roast 5–6 lbs (2.3–2.7 kg) Medium 140˚F (60˚C) 1 1 / 2 –2 hours Direct Yes Turn burners beneath
(boneless) on medium.
Rib Roast 12–14 lbs (5.4–6.4 kg) Medium 140˚F (60˚C) 15–18 min/lb Direct Yes Turn burners beneath
(boneless) on medium.
Veal Chops 1" (25) thick Medium 140˚F (60˚C) 10–12 min Direct Yes Turn burners beneath
on medium.
Kabobs 1 1 / 4 " (32) cubes Medium 145˚F (65˚C) 8–10 min Direct No Turn halfway through
cooking time.
P O R K Thickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Chops 3 / 4 " (19) thick Medium 160˚F (70˚C) 8–10 min Direct No Turn halfway through
1" (25) thick Medium 160˚F (70˚C) 12–15 min cooking time.
Ribs 3–4 lbs (1.4–1.8 kg) Medium 160˚F (70˚C) 1 1 / 2 –2 hours Indirect No Turn halfway through
cooking time. Brush with
BBQ sauce only during
last few minutes.
Tenderloin 1–1 1 / 2 lbs (.5–.7 kg) Medium 160˚F (70˚C) 25–30 min Direct No Turn halfway through
(whole) cooking time.
Kabobs 1 1 / 4 " (32) cubes Medium 160˚F (70˚C) 10–15 min Direct No Turn halfway through
cooking time.
Ham Steaks 1 / 2 " (13) thick High 140˚F (60˚C) 4–8 min Direct No Turn halfway through
cooking time.
Sausages Medium 140˚F (60˚C) 10–15 min Direct No Turn halfway through
(fully cooked) cooking time.
Sausages Medium 160˚F (70˚C) 20–25 min Direct No Pierce skins with fork
(raw) before grilling.
Hot Dogs Medium 140˚F (60˚C) 5–10 min Direct No Turn as often as needed
to evenly brown outsides.