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That Guy, I'm not advocating piercing steak, I said it's useful when cooking outside in the dark, usually after you already have a good idea of how done it is by it's time on the grill. But if you squeeze it with the tongs the juice you see is an indicator of the doneness you don't need to pierce the meat at all. Just gently press it to the grill.
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After the seventh beer I generally try and stay away from the keyboard, I apologize for what happens when I fail.
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