GAME
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you have to always use your best judgement. Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
| Type | Thickness or Weight | Approximate Cooking Time |
|---|---|---|
| Buffalo, Strip Steak | 1 | 6 – 7 minutes direct high heat (450°F – 550°F), turning once |
| Duck Breast, Boneless, Skinless | 5–6 oz | grill 8 – 10 min direct medium-low heat (about 350°F), turning once |
| Duck, Whole | 5½–6lb | 40 min indirect high heat (450°F – 550°F) |
| Goose, Whole | 10-12lbs | 3 hours indirect medium heat (350°F – 450°F) |
| Ground Buffalo Patties | ¾" thick | 7 – 9 min direct medium heat (350°F – 450°F), turning once |
| Quail, Whole | 5 oz | 15 – 20 minutes indirect medium heat (350°F – 450°F) |
| Rack of Venison | 2½–3lb | 45 minutes indirect medium heat (350°F – 450°F) |
| Squab, Whole or Butterflied | 1lb | 35 – 45 minutes indirect medium heat (350°F – 450°F) |