I've started venturing into grilling & instead of cutting into the meat to see if it's done, I found a Meat Temperature Chart that you can use first. I have one of those temp. things that you poke into meat, so that will come in handy! :) http://southernfood.ab out.com/library/info/blr oast.htm
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Let cooked roasts stand at room temperature 10-15 minutes before carving to let the juices settle. The meat will firm up for easier slicing. Wet your hands in cold water before mixing or shaping ground beef and the meat won't stick to them.
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