I recently purchased an instant read digital thermometer to make sure that I am grilling meat to the proper temperature.
When checking the internal temperature of meat on the grill, should one: a) take the temperature while the meat is still on the grill or b) take the temperature after the meat has been removed from the grill to a nearby plate?
When I pursue option A, the meat usually ends up undercooked. When I pursue option B, the meat takes forever to hit the target temperature and ends up being overcooked.
Not sure if it makes a difference, but I'm mainly grilling boneless chicken breasts, boneless pork chops, strip steaks, rib eye cuts, hamburger and the occasional bone-in piece of chicken or pork.