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[Dirtbag59]

Ha ha, actually that's not to far off base. While I don't exactly consider myself a bad cook, at least in regards to chicken, steak, fish, etc I am absolutely incompetent when it comes to cooking regular, non thin/pan broiling cuts of meat. The thickest thing I can cook on a grill without F'ing up is burgers. However chicken breast, New York Strip (#1 on my meat big board), or any regular cut of steak for that matter I can't cook without burning the outside and somehow leaving the inside raw. So in short.....George Foreman grill FTW......God I'm sad. Of course the future looks brighter now that I've learned that I'm not suppose to use ultra nuclear high heat when cooking regular cuts of meat so lots of upside in the near future.