Tips & Techniques; Food Safety - Louisiana Grills BLACK LABEL LGV4BL Manual Del Propietário

BEEF
Rib-eye Roast ( boneless)
2.26 - 2.72 kg / 5 - 6 lbs.
5.44 - 6.35 kg / 12 - 14 lbs.
Rib Roast
Sausage ( fresh ) All sizes
Roast ( bone - in ) All sizes
Ribs All sizes
Brisket 7.25 - 3.62 kg / 16 -18 lbs.
LAMB
Roast (fresh) 2.26–2.72 kg / 5–6 lbs.
Rib Crown Roast All sizes
SEAFOOD
Fish (whole) All sizes
Fish (filets) All sizes
WILD GAME
Roast (fresh) 2.26–2.72 kg / 5–6 lbs.
Large Cuts (fresh) 3.62–4.53 kg / 8–10 lbs.
TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Louisiana Grills® owners, our staff, and customers just like you, to become more familiar
with your grill:

FOOD SAFETY

• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than the ones you used to
prepare or transport the raw meat out to the grill. This will prevent cross contamination of bacteria. Each marinade or basting sauce should
have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure to bring it to a boil before
serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria can grow and multiply
rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh
meat, fish and poultry.
COOKING PREPARATION
• Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients you require at grill side
before you start cooking. Also, read the entire recipe, start to finish, before lighting the grill.
• A barbecue floor mat is very useful. In the event of food handling accidents and cooking spatter, a barbecue floor mat would protect a deck,
patio, or stone platform from the possibility of grease stains or accidental spills.
RARE
SIZE
54°C / 130°F
4- 5 Hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Cook until internal temperature reaches 91°C / 195°F
RARE
SIZE
54°C / 130°F
RARE
SIZE
54°C / 130°F
RARE
SIZE
60°C / 140°F
MEDIUM
60°C / 140°F
1½ - 2 hours
2½ - 2¾ hours
4- 5 Hours
MEDIUM
60°C / 140°F
5–6 hours
5–6 hours
MEDIUM
60°C / 140°F
5–6 hours
4- 5 Hours
MEDIUM
71°C / 160°F
5–6 hours
7–8 hours
www.louisiana-grills.com
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WELL DONE
65°C / 150°F
WELL DONE
71°C / 160°F
WELL DONE
82°C / 180°F
WELL DONE
77°C / 170°F