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Indicaciones para asar a la parrilla
Tipo Descripción
Método
de coc-
ción
Configu-
ración del
quemador Espesor
Tiempo
total Instrucciones
CARNE DE RES
Bistecs NY Strip, Rib eye,
Porterhouse, T-Bone,
solomillo, filetes
Directo Alto 1 pulg. /
2,5 cm
10 – 15 min. Voltee la carne sólo
una vez a la mitad del
tiempo para asar
NY Strip, Rib eye,
Porterhouse, T-Bone,
solomillo, filetes
Directo Alto 2 pulg. /
5 cm
18 – 22 min. Voltee la carne sólo
una vez a la mitad del
tiempo para asar
Falda (por libra/kg) Directo Medio 0,75 pulg. /
1,9 cm
11 – 20 min. El tiempo depende del
peso de la carne
Hamburguesas Hamburguesa de
carne molida de res
Directo Medio 0,75 pulg. /
1,9 cm
10 – 15 min. Voltee la carne sólo
una vez a la mitad del
tiempo para asar
Carne asada Rib eye, solomillo Indirecto Medio 30 – 40 min. El tiempo se determina
según el peso de la
carne (p. ej. 30 – 40
minutos por libra / kg)
CERDO
Chuletas Directo Alto 0,75 pulg. /
1,9 cm
10 – 15 min.
Directo Alto 1,5 pulg. /
3,8 cm
25 – 35 min.
Costillas Costillar de 2 – 5
libras / 0,9 – 2,2 kg
Indirecto Medio 50 – 70 min. Dé vuelta de vez en
cuando. Vierta la
salsa en los últimos
10 minutos.
Carne asada Solomillo
(por libra / kg)
Directo Medio 15 – 20 min. Dé vuelta para que se
doren todos los lados.
POLLO
Pechuga Sin hueso ni piel Directo Medio 6 – 8 oz /
170,1 –
226,8 g
10 – 15 min.
Muslos Sin hueso ni piel Directo Medio 4 – 6 oz /
113,4 –
170,1 g
8 – 13 min.
Entero Indirecto Medio 4 – 6 lbs /
1,81 – 2,71
kg
60 – 80 min.
PAVO
Entero Sin rellenar Indirecto Medio 10 – 12
lbs / 4,5 –
5,4 kg
2 – 2,5
horas
Pechuga Con hueso Indirecto Alto 14 – 18 min.
PESCADO
Filetes o bistec Pez espada, atún,
salmón, fletán, etc.
Directo Medio 4 – 6 min. Por cada 0,5 pulg. /
1,3 cm de grosor
Ase sobre la parrilla
y voltee una vez.
Entero Pez gato, trucha, etc.
(12 oz / 340 g)
Indirecto Medio 10 – 12 min. Por lado
44


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