Översättningar, temperaturer och snabbtips

Köttdetaljers namn på engelska och svenska och snabba tips för tillagning

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Måltemperaturer och tillagningstips för kött, fågel och fisk

Vad heter högrev på engelska? Vad heter sirloin i svensk butik? Vid vilken temperatur är oxfilé medium rare?
Tänk på att styckningsdetaljer skiljer sig olika länder emellan, eftersom styckningsmetoderna kan vara olika från land till land. Detta medför att det kan uppstå viss förvirring och motsägelser ibland!

Missa inte…

att du kommer åt att söka på såväl snabbtips som recept direkt från startsidan på alltidgrillat.se.

Perfekt som bokmärke i mobilens webbläsare när du står vid grillen. Du har alltid måltemperaturer nära till hands!

Senast uppdaterat 25 juni, 2018

Fågel på engelska och svenska

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Ankbröst på engelska Duck breast, breast of duck

Måltemperaturer

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medium rare58-62 °C
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medium62-68 °C
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well done68+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

15 min - 1 h

Tillagningstips

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Snitta gärna skinn- och fettsidan men låt den vara på.
Bör ej grillas över medium rare!
Hitta recept för att grilla Ankbröst
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Hel kyckling på engelska Whole chicken, spatchcock chicken

Måltemperaturer

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medium72-82 °C
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well done82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

35 min - 3 h

Tillagningstips

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Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås. Har du ett rotisseri-set är detta som gjort för hel kyckling!
Ett lite snabbare alternativ för hel kyckling är sk "spatchcock chicken", där man klyver kycklingen på mitten utan att gå hela vägen igenom bröstbenet och vänder ut den. Då får man en "ovansida" med allt kött och en "undersida" med kycklingens insidor.
Bäst blir kyckling low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
Hitta recept för att grilla Hel kyckling
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Kycklingbröst på engelska Chicken breast

Måltemperaturer

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medium70-72 °C
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well done72-82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

20 min - 3 h

Tillagningstips

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Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Bäst blir dock kyckling om man kör den low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
Hitta recept för att grilla Kycklingbröst
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Kycklingfilé på engelska Filet of chicken

Måltemperaturer

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medium70-72 °C
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well done72-82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

15 min - 1 h

Tillagningstips

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Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Man kan även köra kycklingfilé low and slow, men bara för sig själva kan de hinna bli väldigt torra med denna metod, så pensla rejält med glaze eller liknande isåfall!
Hitta recept för att grilla Kycklingfilé
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Kycklingklubba på engelska Chicken legs, chicken drumsticks

Måltemperaturer

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well done82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

20 min - 3 h

Tillagningstips

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Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Bäst blir dock kyckling om man kör den low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
Hitta recept för att grilla Kycklingklubba
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Kycklinglår på engelska Chicken thigh

Måltemperaturer

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medium70-72 °C
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well done72-82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

20 min - 3 h

Tillagningstips

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Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Bäst blir dock kyckling om man kör den low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
Hitta recept för att grilla Kycklinglår
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Kycklingvingar på engelska Chicken wings

Måltemperaturer

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well done82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

15 min - 1 h

Tillagningstips

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Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Klassikern barbecued chicken wings kan man hitta en uppsjö "enda riktiga" recept för, men en variant som funkar bra är att köra dem på indirekt, medelhög värme 150-180°C ca 40 minuter tills de börjar nå 82°C, pensla dem med en härligt sliskig glaze och släng in dem i värmen igen ca 5-10 minuter.
Hitta recept för att grilla Kycklingvingar

Fisk på engelska och svenska

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Gös på engelska Pikeperch, pike pearch, pike-pearch

Måltemperaturer

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rare47-50 °C
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medium rare50-52 °C
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medium52-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 25 min

Tillagningstips

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Hitta recept för att grilla Gös
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Hel regnbågslax på engelska Rainbow trout

Måltemperaturer

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rare48-50 °C
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medium rare50-55 °C
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medium55-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 25 min

Tillagningstips

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Hitta recept för att grilla Hel regnbågslax
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Röding, fjällröding på engelska Char, arctic char

Måltemperaturer

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rare47-50 °C
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medium rare50-52 °C
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medium52-56 °C
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well done56+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 1 h

Tillagningstips

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Röding är även fantastisk att röka på låg temperatur med rökträ i 20-60 minuter.
Hitta recept för att grilla Röding, fjällröding
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Torsk på engelska Cod

Måltemperaturer

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rare48-50 °C
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medium rare50-55 °C
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medium55-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 25 min

Tillagningstips

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Hitta recept för att grilla Torsk
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Torskrygg på engelska Back of cod

Måltemperaturer

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rare48-50 °C
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medium rare50-55 °C
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medium55-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 30 min

Tillagningstips

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En säkrare metod för att grilla torskrygg är att grilla den indirekt i medelhög värme (150-180°C) i form och låta den ta grillsmak indirekt (främst för kolgrillar).
Hitta recept för att grilla Torskrygg

Fläskkött på engelska och svenska

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Benfri kotlettrad, fläskytterfilé på engelska Pork loin

Måltemperaturer

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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

30 min - 1 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Benfri kotlettrad, fläskytterfilé
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Fläskbog på engelska Pork shoulder

Måltemperaturer

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well done90-95 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

6 h - 14 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Fläskbog
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Fläskfilé på engelska Pork tenderloin

Måltemperaturer

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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

15 min - 1 h 30 min

Tillagningstips

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Använd gärna rökflis eller liknande om du misstänker längre grilltid, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Fläskfilé
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Fläskkarré på engelska Pork collar, pork neck, boston butt, pork butt, (pulled pork)

Måltemperaturer

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medium rare63-65 °C
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medium65-70 °C
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well done90-95 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

15 min - 15 h

Tillagningstips

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Hel karré: Low and slow, dvs indirekt grillning i 100-130°C tills köttet är så mört (vid 85-95°C) att det nästan faller sönder.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Fläskkarré
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Fläskkotlett på engelska Pork loin chop

Måltemperaturer

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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 20 min

Tillagningstips

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Tjockare kotletter kan gärna efter att ha fått en vacker yta över direkt medelhög temperatur flyttas för indirekt grillning tills måltemperatur uppnås. Alternativt kör dem reverse sear, där du först låter dem gå i indirekt värme till några grader under måltemperatur, vilar dem och därefter bryner dem över direkt värme.
Hitta recept för att grilla Fläskkotlett
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Fläsklägg, baklägg på engelska Ham hocks, Pork knuckle

Måltemperaturer

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well done60-70 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 h - 5 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Fläsklägg, baklägg
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Framlägg på engelska Shoulder hocks

Måltemperaturer

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Hitta recept för att grilla Framlägg
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Kamben på engelska Baby back ribs

Måltemperaturer

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well done82-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 h - 6 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Kamben
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Kotlettrack på engelska Rack of pork

Måltemperaturer

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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

30 min - 1 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Kotlettrack
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Revbensspjäll, tunna revben på engelska Spare ribs

Måltemperaturer

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well done82-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 h - 6 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Revbensspjäll, tunna revben
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Secreto Iberico på engelska Secreto Iberico

Måltemperaturer

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medium rare58-63 °C
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medium63-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 1 h 30 min

Tillagningstips

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Hitta recept för att grilla Secreto Iberico
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Sidfläsk, fläsksida på engelska Pork belly

Måltemperaturer

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well done80 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 h - 5 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Sidfläsk, fläsksida
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Skinka på engelska Ham

Måltemperaturer

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well done70-72 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 h - 15 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Skinka
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Svål på engelska Pork rind

Måltemperaturer

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Hitta recept för att grilla Svål

Lammkött på engelska och svenska

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Innanlår lamm på engelska Silverside

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

20 min - 45 min

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Rekommenderar inte att låta denna bit gå över medium!
Hitta recept för att grilla Innanlår lamm
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Lammbringa på engelska Lamb shoulder

Måltemperaturer

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well done89-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 h - 8 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammbringa
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Lammentrecôte på engelska Lamb rib eye

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 min - 15 min

Tillagningstips

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Hitta recept för att grilla Lammentrecôte
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Lammfilé på engelska Lamb tenderloin

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

6 min - 30 min

Tillagningstips

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En hel lammfilé kan behöva gå lite på indirekt värme för att nå önskad måltemperatur. Använd då gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammfilé
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Lammkotlett på engelska Lamb chops

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 min - 15 min

Tillagningstips

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Hitta recept för att grilla Lammkotlett
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Lammlägg på engelska Lamb shank

Måltemperaturer

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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

1 h 30 min - 3 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammlägg
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Lammracks på engelska Rack of lamb

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 25 min

Tillagningstips

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Hitta recept för att grilla Lammracks
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Lammrostbiff på engelska Topside

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 1 h 30 min

Tillagningstips

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Hel lammrostbiff: Blir bäst om den får gå på indirekt, medelhög till hög värme 170-200°C.
Använd då gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammrostbiff
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Lammrygg på engelska Blade chop, shoulder chop

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 min - 6 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammrygg
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Lammsadel på engelska Saddle of lamb

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

1 h 30 min - 2 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammsadel
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Lammstek på engelska Roast of lamb, steak of lamb

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 2 h

Tillagningstips

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Hel lammstek kan brynas över medelhög till hög, direkt värme 200-250°C dryga minuten per sida, flytta sedan över den till en form eller ett öppet aluminiumpaket med lite vätska (vin, buljong, vatten) på indirekt värme runt 200°C. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Lammstek
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Lammytterfilé, benfri kotlettrad av lamm på engelska Lamb sirloin

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 min - 10 min

Tillagningstips

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Alternativt kan du grilla lammytterfilé med omvänd bryning, dvs du grillar den först indirekt i medelhög värme (125-170°C) till några grader under måltemperatur och avslutar sedan med att bryna den över direkt, hög värme.
Hitta recept för att grilla Lammytterfilé, benfri kotlettrad av lamm
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Tunnbringa på engelska Flank of lamb

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 20 min

Tillagningstips

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Hitta recept för att grilla Tunnbringa

Nötkött på engelska och svenska

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Bog, nötbog på engelska Shoulder Clod

Måltemperaturer

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well done87-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

8 h - 24 h

Tillagningstips

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Hitta recept för att grilla Bog, nötbog
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Entrecote på engelska Rib eye, cube roll

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

8 min - 20 min

Tillagningstips

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Hel entrecote: Ge biten fin färg runt om över hög värme, låt den därefter nå måltemperatur över indirekt värme. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Hitta recept för att grilla Entrecote
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Fjäderbladsbog, luffarstek, luffarbiff på engelska Flat iron steak, top blade steak

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 40 min

Tillagningstips

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Om måltemperatur ännu inte är nådd, avsluta steken över indirekt värme.
Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Hitta recept för att grilla Fjäderbladsbog, luffarstek, luffarbiff
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Flankstek på engelska Flank steak

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 40 min

Tillagningstips

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Hitta recept för att grilla Flankstek
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Fransyska på engelska Beef knuckle

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-72 °C
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well done72+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

1 h 30 min - 10 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Fransyska
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Högrev på engelska Chuck, chuck roll

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done80+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

10 min - 40 min

Tillagningstips

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Skivor kan grillas över direkt, hög värme 250°C+ 2-8 minuter per sida beroende på tjocklek.
Bör inte grillas hårdare än medium rare och sedan skivas tunt för bästa smakupplevelse.
Kan även köras low and slow, i låg temperatur under lång tid, tills bindväven bryts ned och den blir mör så den nästan faller isär (t.ex. pulled beef).
Hitta recept för att grilla Högrev
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Innanlår på engelska Boneless beef inside, top round steak, topside, beef silverside

Måltemperaturer

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rare50-55 °C
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medium rare55-65 °C
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medium65-70 °C
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well done70-80 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

1 h - 4 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Om man vill kan man börja eller avsluta med att ge innanlår en fin yta över direkt, hög värme 250°C
Hitta recept för att grilla Innanlår
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Kållapp, kållappskärna, mellangärde på engelska Skirt steak

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

2 min - 5 min

Tillagningstips

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Eftersom den är så tunn bör den grillas över mycket hög, direkt värme 250+°C hastigt på varje sida (1-2.5 min). Ligger den för länge på grillen går innertemperaturen snabbt över medium och den blir svårtuggad!
Hitta recept för att grilla Kållapp, kållappskärna, mellangärde
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Lägg av nöt på engelska Shank

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

1 h - 3 h

Tillagningstips

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Hitta recept för att grilla Lägg av nöt
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Njurtapp på engelska Butchers steak, hanger steak

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 min - 10 min

Tillagningstips

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Släng på njurtappen på hög, direkt värme 250+°C 2-4 minuter per sida tills den når önskad måltemperatur. Vänd flera gånger om det behövs för att inte bränna den.
Hitta recept för att grilla Njurtapp
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Oxfilé på engelska Beef tender loin, fillet of beef

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

4 min - 1 h 30 min

Tillagningstips

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Hel oxfilé kan med fördel få gå på indirekt, medelhög värme 150-180°C (gärna med rökflis eller liknande) tills måltemp nås. Låt filén därefter svalna något, och bryn den sedan över hög, direkt värme för en vacker yta. Den kan även brynas innan den får gå på indirekt värme.
OBS! Undvik snälla att laga den stackars oxfilén för hårt, MAX TILL MEDIUM!
Hitta recept för att grilla Oxfilé
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Oxkind på engelska Beef cheek

Måltemperaturer

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well done87-98 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 h - 12 h

Tillagningstips

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Oxkinderna behöver gå till ordentlig "well done" temperatur för att få perfekt konsistens att skiva upp eller dra isär likt pulled beef/pork.
Oxkinder kan behöva folias (med eller utan lite bräseringsvätska) runt 65°C för att nå måltemperatur utan att torka ut på vägen!
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Oxkind
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Rostbiff, rostas på engelska Beef rump, ball tip

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 min - 1 h

Tillagningstips

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Hel rostbiff: Kan grillas med indirekt, låg till medelhög värme 100-180°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Vill man bryna den innan gör man det över hög, direkt värme 250°C innan den får gå indirekt, alternativt låter man rostbiffen vila efter att ha nått måltemperatur och bryner den snabbt efter att den svalnat något.
Hitta recept för att grilla Rostbiff, rostas
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Rostbiffsspets, trekantsbiff, trekantsstek på engelska Tri-tip, tritip

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

25 min - 1 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Man kan alternera mellan direkt och indirekt grillning, dvs köra direkt över glöden så länge man inte bränner köttbiten, och flytta den till indirekt värme vid behov för att nå måltemperatur utan att bränna och torka ut den helt.
Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Hitta recept för att grilla Rostbiffsspets, trekantsbiff, trekantsstek
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Rulle på engelska Eye round

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 h - 5 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Rulle
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Rumpstek, rostlock, rostbiffslock på engelska Picanha, picana

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

25 min - 1 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Man kan alternera mellan direkt och indirekt grillning, dvs köra direkt över glöden så länge man inte bränner köttbiten, och flytta den till indirekt värme vid behov för att nå måltemperatur utan att bränna och torka ut den helt.
Hitta recept för att grilla Rumpstek, rostlock, rostbiffslock
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Ryggbiff på engelska Sirloin, strip loin, new york strip, club steak

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

4 min - 45 min

Tillagningstips

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Hel ryggbiff: Kan med fördel antingen brynas över hög, direkt värme 250+°C för fin yta och därefter gå på indirekt, medelhög värme 150-180°C till måltemperatur, eller så bryner man den efter att den gått färdigt indirekt. Låt den då svalna något först och kör den sedan kort men intensivt över hög värme på alla sidor.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Ryggbiff
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Short ribs, bringa, revbensstek på engelska Beef plate, Beef ribs, short ribs

Måltemperaturer

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well done87-96 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

2 h - 10 h

Tillagningstips

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Hitta recept för att grilla Short ribs, bringa, revbensstek
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Spetsbringa på engelska Brisket

Måltemperaturer

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well done87-98 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

5 h - 24 h

Tillagningstips

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Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Spetsbringa
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Ytterlår, nötstek, oxstek på engelska Boneless beef outside

Måltemperaturer

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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

15 min - 3 h

Tillagningstips

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Kan skivas tunt och rullas till rullader med lämplig fyllning (grilla snabbt på hög värme 250+°C).
Hel bit kan grillas low and slow, 125-150°C. Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Ytterlår, nötstek, oxstek

Viltkött på engelska och svenska

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Hjortfilé på engelska Filet of deer, filet of hart, filet of venison

Måltemperaturer

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medium rare50-55 °C
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medium55-60 °C
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well done60+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

3 min - 10 min

Tillagningstips

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Alternativt kan du grilla hjortfilé med endast direkt, hög värme (200-250°C) 2-4 minuter per sida. Vänd vid behov.
Hitta recept för att grilla Hjortfilé
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Hjortstek på engelska Roast of deer, roast of hart, roast of venison

Måltemperaturer

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medium rare50-58 °C
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medium58-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

30 min - 1 h 30 min

Tillagningstips

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Du kan bryna hjortsteken i efterhand, eller innan du grillar den indirekt.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Hjortstek
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Rådjursstek på engelska Roast of roe deer

Måltemperaturer

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medium rare50-58 °C
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medium58-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

40 min - 2 h

Tillagningstips

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Du kan bryna rådjurssteken i efterhand, eller innan du grillar den indirekt.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Hitta recept för att grilla Rådjursstek
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Vildandsbröst på engelska Wild duck

Måltemperaturer

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medium rare52-56 °C
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medium56-62 °C
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well done62+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)

30 min -
Hitta recept för att grilla Vildandsbröst
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Älgbiff, älgytterfilé, ytterfilé av älg på engelska Elk sirloin, moose sirloin

Måltemperaturer

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rare52-55 °C
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medium rare55-57 °C
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medium57-65 °C
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well done65+ °C
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Hitta recept för att grilla Älgbiff, älgytterfilé, ytterfilé av älg
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Älgfilé på engelska Elk fillet, moose fillet, fillet of elk, fillet of moose

Måltemperaturer

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rare52-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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