Barbecue Cooking Times - Timings for Grilling, Spit-Roasting, On Coals: Fish, Poultry, Meat, Vegetables, Seafood and Fruit

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Food	Cut	Size/thickness	Heat	Approx Total Cooking time (mins)
				Rare	Medium	Well-done
Beef	Burgers	2cm/ ¾-inch	hot/med	6-8	9-10	12-15
	Joints			See Spit Roasting chart below
	Skewers	2.5cm/1-inch	hot	6-8	10-15	15-20
	Steak	2.5cm/1-inch	hot/med	6-8	10-15	15-20
Chicken	Breast (boneless)		med			18-22
	Breast (bone-in)		med			25-30
	Burgers	2cm/ ¾-inch	med			15-18
	Drumsticks		med			25-30
	Poussin	Spatchcocked	med			25-30
	Quarters		med			30-35
	Skewers	2.5cm/1-inch	med			13-15
	Whole			See Spit Roasting chart below
Duck	Breast (boneless)		med			15-20
	Half		med			35-45
Fish	Fillets	2cm/ ¾-inch	med			6-10
	Skewers	2.5cm/1-inch	med			6-10
	Steaks	2.5cm/1-inch	med			8-12
	Whole - large	over 2kg/5lb	med/low	10mins per 2.5cm/1-inch thickness
	Whole - medium	under 900g/2lb	hot/med			12-20
	Whole - small	e.g. Sardines	hot/med			6-10
Fruit	Chunks (Foil Parcels)	5cm/2-inch	med/low			7- 10
	Large e.g. peaches	Halved	med/low			5-10
	Skewers	2.5cm/1-inch	med/low			5-8
Lamb	Burgers	2.5cm/1-inch	hot/med	6-8	9-11	12-15
	Chops	2.5cm/1-inch	hot/med	8-10	12-15	18-20
	Joints			See Spit Roasting chart below
	Leg Steaks	2cm/ ¾-inch	hot/med	5-7	8-10	14-18
	Skewers	2.5cm/1-inch	hot	6-8	9-11	12-15
Pork	Burgers	2cm/ ¾-inch	med			15-18
	Chops	2.5cm/1-inch	hot/med			18-20
	Joints			See Spit Roasting chart below
	Sausages	Thick	hot/med			8-12
	Skewers	2.5cm/1-inch	hot/med			13-15
	Spare Ribs		med			30-40
Seafood	Calamari (squid)	Baby cut open	hot			3-4
	Calamari (squid)	Baby stuffed	hot/med			10-12
	Lobster	Half	med/low			15-20
	Prawns - In shell	Large	med			6-8
	Prawns - shelled	Large	med			4-5
	Scallops/Mussels	whole shelled	med			5-8
Vegetables	Chunks (Foil Parcels)	5cm/2-inch	med/low			7- 10
	Corn on the Cob	Whole	med			8-10
	Halves e.g. tomato, courgette		med/low			5-10
	Skewers	2.5cm/1-inch	med/low			5-8
	Slices e.g. Aubergine, Peppers		med/low			3-5
				See also direct on coals chart below

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BBQ Time Chart - Spit Roasting

Food	Cut	Size	Heat	Approx Total Cooking time (Hours)
				Rare	Medium	Well-done
Beef	Rolled Rib	2.2kg/5lb	hot/med	2 - 2½	2½ - 3	3¼ - 4
	Rolled Rump	2.2kg/5lb	hot/med	1½ - 2	2¼ - 3	3 - 4
	Sirloin	2.2kg/5lb	hot/med	1¼ - 1¾	2¼ - 3	3 - 4
Chicken	Whole	1.5kg/3½lb	med			1¼ - 1¾
Game birds	Whole	450g/1lb	med			30-40 mins
Lamb	Leg	1.8kg/4lb	med	1 - 1¼	1½ - 2	2½ - 3
	Rolled Shoulder	1.8kg/4lb	med	1 - 1¼	1½ - 2	2½ - 3
Pork	Boneless joints	1.8kg/4lb	med			2 - 3
	Rib Joint	1.8kg/4lb	med/hot			1½ - 1¾
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BBQ Time Chart - Directly on the Coals

Food	Cut	Size	Heat	Approx Total Cooking time (Mins)

Fruit in foil parcels	Chunks	5cm/2-inch	low		8-12
	Large	Halves/whole	low		10-15
Vegetables in loose foil parcels	Chunks/slices	5cm/2-inch	low		8-12
Vegetables tightly wrapped in foil	corn on the cob Potatoes	Whole Medium Whole	low med/low		10-15 35-40
Misc
Garlic Bread	wrapped in foil	whole	med/low		12 - 15
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Always check to see that the food is cooked through

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