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Les langues disponibles
Les langues disponibles
12
BEEF
Steak (New York, Porter-
house, Rib-eye, Sirloin,
T-bone, or Tenderloin)
Skirt Steak
Flank Steak
Kabob
Tenderloin, whole
Ground Beef Patty
Rib-eye Roast (boneless)
Tri-tip Roast
Rib Roast
Veal Loin Chop
Brisket
LAMB
Roast (fresh)
Rib Crown Roast
SEAFOOD
Fish (whole)
Fish (filets)
Lobster Tail
WILD GAME
Roast (fresh)
Large Cuts (fresh)
LOUISIANA GRILLS
SIZE
1.9 cm / ¾"
High
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
0.6–12.7 cm / ¼"–½"
High
0.45–0.86 kg / 1–1½ lbs.
Medium
1.9 cm / ¾"
2.5–3.8 cm / 1–1½" cubes
Medium
1.58–1.81 kg / 3½–4 lbs.
High/Medium
1.9 cm / ¾"
High/Medium
2.26–2.72 kg / 5–6 lbs.
Medium
0.9–1.13 kg / 2–2½ lbs.
High/Medium
5.44–6.35 kg / 12–14 lbs.
Medium
2.5cm / 1"
Medium
7.25–3.62 kg / 16–18 lbs.
Hot Smoke
SIZE
2.26–2.72 kg / 5–6 lbs.
1.36–2.26 kg / 3–5 lbs.
SIZE
0.5 kg / 1 lb.
0.9–1.1 kg / 2–2½ lbs.
1.4 kg / 3 lbs.
0.6–1.3 cm / ¼"–½"
0.15 kg / 5 oz.
0.3 kg / 10 oz.
SIZE
2.26–2.72 kg / 5–6 lbs.
3.62–4.53 kg / 8–10 lbs.
RARE
HEAT
54°C / 130°F
Sear 8–10 minutes
Sear 10–12 minutes
Sear 10 minutes, grill 8–10 minutes
Sear 10 minutes, grill 10–14 minutes
Sear 5–7 minutes
Sear 4 minutes, grill 8–10 minutes
Grill 10–12 minutes
Sear 10 minutes, grill 15–20 minutes
Sear 4 minutes, grill 4–6 minutes
Grill 1½–2 hours
Sear 10 minutes, grill 20–30 minutes
2½–2¾ hours
10–12 minutes direct
Cook until internal temperature reaches 91°C / 195°F
RARE
MEDIUM
54°C / 130°F
60°C / 140°F
1–2 hours
1–1½ hours
RARE
MEDIUM
54°C / 130°F
60°C / 140°F
RARE
MEDIUM
60°C / 140°F
71°C / 160°F
1–1½ hours
1 hours
MEDIUM
WELL DONE
60°C / 140°F
65°C / 150°F
WELL DONE
71°C / 160°F
1½ hours
WELL DONE
82°C / 180°F
Grill 10–20 minutes
Grill 20–30 minutes
Grill 30–45 minutes
Grill 3–5 minutes, until
flaky
Grill 5–6 minutes
Grill 10–12 minutes
WELL DONE
77°C / 170°F
1½–2 hours
1½ hours
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