Sub-Zero BBQ48C - Manual (Page 18)

18
W O L F B B Q G R I L L I N G G U I D E
L A M B Thickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Chops and Steaks, 1" (25) thick Medium 140˚F (60˚C) 10–15 min Direct No Remove excess fat from
Rare 1 1 / 2 " (38) thick Medium 140˚F (60˚C) 14–18 min edges. Slash remaining
fat. Turn halfway through
Chops and Steaks, 1" (25) thick Medium to High 160˚F (70˚C) 13–20 min Direct No cooking time.
Medium 1 1 / 2 " (38) thick Medium to High 160˚F (70˚C) 18–25 min
Chops and Steaks, 1" (25) thick Medium 170˚F (75˚C) 18–30 min Direct No
Well Done 1 1 / 2 " (38) thick Medium 170˚F (75˚C) 20–35 min
Leg 1 1 / 2 lbs (.7 kg) Medium 150˚F (65˚C) 25–30 min Direct No Turn halfway through
(butterflied) cooking time.
Leg 6–7 lbs (2.7–3.2 kg) Medium 150˚F (65˚C) 2–2 1 / 2 hours Direct Yes Turn burners beneath
(semi-boneless rolled) on medium.
Rib Crown Roast 3–4 lbs (1.4–1.8 kg) Medium 150˚F (65˚C) 1–1 1 / 2 hours Indirect No
Rack 1–1 1 / 2 lbs (.5–.7 kg) Medium 150˚F (65˚C) 25–30 min Direct No Turn halfway through
cooking time.
Kabobs 1 1 / 4 " (32) cubes Medium 150˚F (65˚C) 12–15 min Direct No Turn halfway through
cooking time.
F I S H / S E A F O O D Thickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Fish Fillets 1 / 4 "– 1 / 2 " (6.3–13) thick High 3–5 min Direct No Cook skin side down.
or Steaks 1 / 2 "–1" (13–25) thick Medium 5–10 min
1"–1 1 / 4 " (25–32) thick Medium 15–20 min
Fish (whole) 1 lb (.5 kg) Medium 15–20 min Indirect No Cook skin side down.
2–2 1 / 2 lbs (.9–1.1 kg) Medium 20–30 min
3 lbs (1.4 kg) Medium 30–45 min
Shrimp High 3–6 min Direct No Turn halfway through
cooking time.
Scallops High 3–6 min Direct No Turn halfway through
cooking time.