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Pork tenderloin and chicken breasts are my most dependable items for grilling. In both cases, I tell my wife it will take 23 minutes though I don't time them and that's never the time. I check doneness using my barbeque fork.

Here's the process. heat the grills until the barbeque thermometer reads 375 - 400. Place the oiled and seasoned pork or chicken onto the grill for about 1 - 2 minutes, lid closed. Turn the meat and grill for 1 - 2 minutes on the other side (shorter for smaller pieces). Next, turn off all but the front or far-side burner and place the meat on the high rack at the back or side away from the "on" burner. Touch the meat lightly (don't pierce) with the fork; it will feel squishy. Turn the burner to low so the closed barbeque reaches 330 - 370 and allow the meat to cook slowly for 12 - 15 minutes. Pour yourself a bit more wine. after the 12 - 15 minutes, do the fork-check again. You will find the meat firmer. Continue the cooking, checking every 4-5 minutes, until there is no more "squishiness". Remove from heat; cover with foil for 3-5 minutes; cut 1/2 inch slices on an angle and serve. Family and guests will exclaim about the moistness and tenderness. Enjoy the meat and the praise!

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13y ago

What else can I help you with?