Cooking Guidelines - Louisiana Grills BLACK LABEL LGV4BL Manuel Du Propriétaire

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COOKING GUIDELINES

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a record of what you
cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time. Practice makes perfect. The culinary
art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after Pink Ring) on your meats. Higher
temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: FOR BEST RESULTS, ALLOW TIME FOR MEATS TO REST AFTER COOKING. THIS ALLOWS THE NATURAL JUICES TO
MIGRATE BACK INTO THE MEAT FIBER, GIVING A MUCH JUICER, FLAVORFUL CUT. RESTING TIMES CAN BE AS LITTLE AS 3
MINUTES AND UP TO 60 MINUTES, DEPENDING ON THE SIZE OF THE PROTEIN.
STYLE OF COOKING
HOT SMOKING
(Very Low)
93–135°C /
199 – 275°F
POULTRY
Turkey ( whole )
Chicken ( whole )
Drumsticks, Breasts
Small Game Birds
Duck
PORK
Ham (cooked)
Ham ( fresh )
Sausage ( fresh )
Loin Roast
Rib Crown Roast
Boston Butt
(Pork Shoulder)
Ribs
Chop (loin, rib)
LOUISIANA GRILLS
ROAST
(Low)
135-162°C /
275-325°F
SIZE
4.53-5.44 kg / 10-12 lbs.
All sizes
All sizes
All sizes
1.36-2.26 kg / 3-5 lbs.
PRECOOKED TO REHEAT
SIZE
All sizes 2 - 2¾ hours
4.53-5.44 kg / 10-12 lbs.
All sizes
1.36-1.81 kg / 3 - 4 lbs.
1.81-2.26 kg / 4 - 5 lbs.
3.62-4.53 kg / 8-10 lbs.
All sizes
All sizes
BAKING
(Medium)
162-190°C /
325-375°F
RARE MEDIUM
54°C / 130°F 60°C / 140°F
MEDIUM
60°C / 140°F 66°C / 150°F
1 - 2 hours
1½ - 2 hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Cook until meat pulls from the bone (approx 4 - 6 hours)
GRILL/BAKE
(Medium/High)
190-215°C /
375-420°F
WELL DONE
82°C / 180°F
7 - 8 Hours
5 -6 Hours
4 -5 Hours
4 -5 Hours
5 -6 Hours
WELL DONE
71°C / 160°F
7 - 8 hours
4 - 5 hours
2 - 3 hours
2 - 3 hours
93 - 98°C / 200 - 210°F
Internal Temperature