The Basics of Pork
Many delicious pork recipes can be cooked on your BeefEater. This section guides you on when to use direct or indirect cooking methods.
Quality pork should be light in colour, with white fat.
Cooking times will vary depending on food thickness and whether
the cuts have been marinated. However you should avoid overcooking
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
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.
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)