"Puester" > wrote in message
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> 2. You need an instant-read thermometer for things like the chicken
> if you can't judge it on your own. As a minimum cut into one of the
> pieces to check for doneness. Tip: If you cook them on high heat the
> outside will burn before the center cooks.

Let me heartily second this. A good instant-read, digital thermometer,
preferably of the type which has the probe on the end of a long
cord and is intended to have the probe left IN the meat while it is
cooking, either on your grill, in your overn, wherever, will do more
for your cooking with meat than just about any other single item.
Chicken and pork will suddenly come out juicy and full of flavor,
rather than mummified in the interest of "cooking thoroughly".
You will actually be able to produce a steak that is truly rare or
medium-rare, as opposed to everything coming off the grill
at best medium-well if not well-to-the-point-of-crunchy.
Some thermometers even have built-in indicators (of the sort
which basically say, "if this is beef, it's medium NOW!"), but
that's not necessary if you can find (and any good cookbook
with a "meats" section should have this) a table of temps vs.
"doneness" for various types and cuts. An alarm (a buzzer or
some such which is set to go off when the desired temp is
reached) can also be helpful.

Just remember that the probe needs to go into the "body"
of the meat - i.e., stick it in so that the tip is roughly in the
middle of a steak, in the meatiest part of the turkey breast,
etc. - not just barely under the skin. (Unless you LIKE a
lot of blood pouring out of your meat when you serve it,
of course...:-)), and remember the earlier advice re letting
pretty much any sort of meat "rest" for a bit, after removal
from the heat and before serving. (Leaving the probe in
during that process is educational, as well - you'll see that the
"core temp" of the meat will generally continue to climb a bit
AFTER you remove it from the heat, and that no, leaving
the meat to rest a few minutes does NOT mean it will
instantly go to room temperature before you serve it!)

Bob M.