DCS Owner's Guide - Manual (Page 30)

28
USING THE GRILL
BEEF:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Steak
New York
Strip 1" Thick Direct High Heat 6-8 min
Porterhouse 1" Thick Direct High Heat 6-8 min
Rib-Eye 1" Thick Direct High Heat 6-8 min
T-Bone 1" Thick Direct High Heat 6-8 min
Ground Beef Patty 5 oz Direct Medium Heat 8-10 min
Fajitas 3/4" Thick 3 lb Direct Medium Heat 20 min
Finger Rib 2 lb Direct/Indirect Medium Heat 1-2 hours
Brisket 3-5 lb Direct/Indirect Low Heat 2-3 hours
LAMB:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Chop 1" Thick Direct High Heat 6-8 min
Leg of Lamb Roast 3-7 lb Direct/Indirect Low 2-3 hours
Rack of Lamb 1-2 lb Direct/Indirect Medium Heat 15-20 min
PORK:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Hot Dog 2-4 oz Direct/Indirect Medium Heat 5 min
Bratwurst 4 oz Link Direct/Indirect Medium Heat 10-15 min
Ribs: Baby Back 3-5 lb Direct/Indirect Low Heat 3-4 hours
Spare Ribs 3-5 lb Direct/Indirect Low Heat 4-6 hours
Boston Butt/Shoulder 3-7 lb Direct/Indirect Low Heat 4-6 hours
Grilling hints
Cooking Chart - Main Grill and Charcoal Insert
The cuts, temperatures, weights and grilling times in the following charts are meant to serve as a
guideline. Environmental factors such as wind, outside temperature and altitude can affect cooking
times, so should be taken into consideration. The USDA's definition of medium doneness is used
for the cooking times of beef and lamb, unless otherwise stated. Before carving, let roasts and
other large cuts of meat (including thick steaks) rest for 5 to 10 minutes after cooking. The internal
temperature will increase slightly during this time.
For indirect cooking, we suggest placing the meat in the secondary cooking area in the lower or
upper position depending on size and desired temperature.
The doneness of meat, whether rare, medium or well done, can depend on the thickness of the
cut. The cooking time of meat is dependent on the kind of meat, size, shape and cut along with
the temperature of the meat when cooking begins. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat. When defrosting meats, it is recommended to defrost overnight
in a refrigerator as opposed to a microwave. This will ensure meat retains it juices. Use a spatula
instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices
run out. To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the
meat only once (juices are lost when the meat is turned several times). Turn the meat just after the
juices begin to bubble to the surface. Trim any excess fat from the meat before cooking. To prevent
steaks or chops from curling during cooking, slit the fat around the edges at two-inch intervals.