Pit Boss COMPETITION Serie Montaje Y Operación página 19

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