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The pronged fork is great when it's dark and when cooking inside as stuff browns much faster, but when grilling just squeeze the meat your cooking, the juice that runs out is an excelent indicator of how done the meat is. The clearer the more done it is. Takes some practice to figure out but it's the only way I'll do it now.
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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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