Barbecuing and Roasting Guide
27
Pork
Loin chops
12mm to 15mm thick
barbecue 4 to 6 minutes each side
Spare ribs
12mm to 15mm thick
barbecue 4 to 6 minutes each side
Rolled loin roast
1.5kg to 2.5kg
roast 1¼ to 1¾ hours on roasting trivet
(first 25 to 35 minutes on higher setting)
Lamb
Loin or chump chops
12mm to 15mm thick
barbecue 4 to 6 minutes each side
Leg of lamb
1.5kg to 2kg
roast 1½ to 2 hours on roasting trivet
Rack of lamb
450g to 650g
roast 30 to 40 minutes on roasting trivet
Poultry
Chicken breast
barbecue 5 to 6 minutes each side
Chicken Maryland
roast 30 to 40 minutes on roasting trivet
Chicken, whole
2.2kg to 2.4kg
roast approx 1¼ to 1 ½ hours on Q trivet
Chicken, half
570g to 650g
roast 30 to 40 minutes on roasting trivet
Rolled turkey breast
1.5kg to 1.8kg
roast 1¼ to 1¾ hours on roasting trivet
Fish and Seafood
Fish: fillet or steak
6mm to 13mm thick
barbecue 3 to 5 minutes
13mm to 25mm thick
barbecue 3 to 5 minutes each side
25mm to 32mm thick
barbecue 5 to 6 minutes each side
Fish, whole
450g
roast 15 to 20 minutes on roasting trivet
900g to 1.2kg
roast 30 to 40 minutes on roasting trivet
Prawns
barbecue 1 to 3 minutes each side
Scallop
barbecue 3 to 6 minutes
Mussel
barbecue 5 to 6 minutes (discard any that don’t open)
Oyster in shell
barbecue 3 to 5 minutes