On Sun, 11 Sep 2005 20:24:21 -0400, "mikehende" >
wrote:

>what I would like to know is what tips you pros
>have for grilling chicken [without steaming] or any other meat that would
>normally take a very long time like a big slab of steak, thanks.

Um. A big slab of steak (assuming we're not talking one of the cuts
that needs braising or 'Qing) should be cooked to at most medium-rare.
This is easy to do.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.