Barbecue Beef Recipes

Go straight to the barbecue beef recipes shown below, or read the cooking guidelines on this page.


Cancun Barbecue Steak With Avocado Sauce

Argentinean Barbecue Steak With Avocado Sauce

Barbecue Korean Beef Short Ribs

Texas Barbecue Brisket

Cooking Guidelines

The cooking times below are given as a guide for barbecue beef recipes. As with all barbecue cooking, the times can only be appoximate because the thickness of the beef meat can greatly affect the cooking times. It'll take longer to cook a thick piece of beef than it will a piece of the same weight but much thinner. The distance that the beef meat is from the heat also has an effect on the cooking time; the closer the meat is to the heat, the faster it'll cook. A final factor to consider is the weather. It'll take longer to barbeque beef on a cold day than it will on a hotter day.

When you're barbecuing a large joint of beef it's important to ensure that it's well cooked on the inside and the easiest way to check is to use a meat thermometer. Remember to push the thermometer into the thickest part of the beef. Once your joint of barbecue beef is cooked, move it to a resting board and cover it tightly with a piece of foil. Resting it for 5 to 10 minutes will allow the juices to soak back into the joint making it moist and easier to carve.

Unless otherwise stated,the times shown below are based on cooking the beef over medium hot bbq coals using the direct method. This should ensure that your barbecue beef is well done but still juicy and not dried out.

When cooking beef steak, it's best to sear them on both sides first, to seal in the juices, then to cook them to your own taste.

1 to 1.5inch (2.5 to 4cm) thick rump or sirloin steak
Rare - 3 to 4 minutes on each side

Medium - 5 to 6 minutes on each side

Well done - 7 to 8 minutes on each side

1.5 to 2 inch (4 to 5cm) thick fillet steak medallions
Rare - 4 to 5 minutes on each side

Medium - 7 to 8 minutes on each side

Well done - 8 to 9 minutes on each side

1 to 1.5 inch (2.5 to 4cm) thick beef burgers
Rare - 3 to 4 minutes on each side

Medium - 5 to 6 minutes on each side

Well done - 6 to 7 minutes on each side

beef kebabs 5 to 10 minutes, turning frequently

larger joints cooked over indirect heat
allow 20 minutes per pound (450g) plus 25 minutes. The beef will be well cooked inside if the internal temperature is 150 dregrees F (65 degrees C) when tested, at its thickest part, with a meat thermometer.


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