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Weber's Barbecuing Guide return NEWS The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature and how well you like your meat cooked.
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Weber product experts developed a unique process inspired by the automobile industry to solve the problem of rust accumulation on the griddle's cooking surface over time.
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Cooking times for beef are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Click here to see our chart on internal temperatures. To find all of our beef related recipes, click here.
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Cooking times are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Click here to see our chart on internal temperatures.
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General guidelines for cooking times and temperatures of various meats barbecued "low & slow" using the Weber Smokey Mountain Cooker. Also, doneness guidelines for cuts of meat grilled at higher cooking temperatures.
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HOW CAN WE HELP? Weber Grills; Grilling Tips; Grilling Guides; Grilling Guides Beef Loading content. Pork Loading content. Game Loading content. Vegetable Loading content. Fruit Loading content. Poultry Loading content. Seafood Loading content.
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Pre-Heat Roasting and Baking: Weber Q. To preheat your Q , open the lid and place the convection tray and trivet in position. Turn the burner control knob to START/HI. Immediately press the ignition button to light the barbecue. Preheat the barbecue for 10 minutes with the burner control knob on START/HI and the lid closed.
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He is the author of numerous cookbooks, including Weber's Way to Grill™, a James Beard Award nominee and New York Times best seller. Purviance has appeared as a grilling authority on numerous television shows, including Today, The Early Show, Good Morning America, and The Oprah Winfrey Show.
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Use the Direct method for foods that take less than 20 minutes to cook: like steaks, burgers, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface.
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Your 3 to 4 pounds of spareribs will cook for approximately 1-1/2 to 2 hours. Check to make sure you have enough LP gas or enough charcoal to add the second hour. An instant-read thermometer is helpful to gauge the internal temperature of thicker cuts of meat.
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Cooking times: Fruit Cooking times: Beef/veal Cooking times: Pork Cooking times: Fish Cooking times: Shellfish Cooking times: Lamb Cooking times: Game Use this handy cooking time calculator from Weber to know how long to cook all BBQ dishes, from fish and poultry to beef, lamb and game. Learn more.
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Steak Temp Guide: Chef Standards. Rare: 120° to 125°F (49° to 51°C) Medium Rare: 125° to 135°F (55° to 57°C) Medium: 135° to 145°F (60° to 63°C) Medium Well: 145° to 155°F (65° to 69°C)
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Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill steaks and chops 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time.
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Cooking times for beef and lamb use the USDA's definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time. weber® q® gas grills q® gas grill guide
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The Slate is Weber's first full-sized, gas-powered griddle. The griddle top is made from carbon steel, which is good at retaining heat and releasing food but is also prone to rust and oxidation.