Louisiana Grills 73 Inch Freestanding Smart Wood Pellet Grill User Manual - Manuel (Page 12)

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