General guidelines
Quality pork should be light in color, with white
fat. Cooking times will vary depending on food
thickness and whether the cuts have been marinated.
However you should avoid overcooking pork.
- Medium sized: Sear medium sized
steaks for about 3-4 minutes each side. Turn
when the juices appear on each side for
medium doneness. Turn once or twice only.
- For thicker steaks, reduce the heat
and cook a little longer.
- Larger cuts of pork are best cooked
on either the rotisserie, in a baking dish, or
roast holder within a baking dish.
Test for degree of doneness by pressing with
tongs. Medium done is firm, but springy, whereas
well done feels quite firm.
Direct Vs Indirect Cooking
Direct cooking is most suitable for:
- smaller cuts of meat
- fillet, chops, leg and rump steaks, loin
steaks, scotch steaks, ribs and cutlets. This is
especially true of tender cuts that have good
thickness.
Indirect cooking, either on the
rotisserie, or in a baking dish or roast rack, is
most suitable for
- large cuts or joints,
- The most suitable pork cuts for indirect
cooking on the barbecue include loin, shoulder,
scotch or blade, spare ribs, leg and rump. These
cuts should have some fat cover.
To cook pork steaks and cutlets, lightly brush
pork with vegetable oil, season with BBQ rub, or
salt and pepper and cook on a preheated barbecue
plate (griddle) or grill that has been heated to
High, then reduced to medium low to complete
cooking.
Cooking Times
As a guide to cooking times allow 55-60 minutes
per kg (25-30 minutes per 1b) at approximately 170°C
( (340°F). Two burners on medium with the roasting
hood down produces approximately 195°C ( 385° F) for
the 3, 4 and 5 burner model. Two burners on medium
for the 2 burner model produces approximately 205°C
(400° F) |
