I'm still trying to figure out a new grill, as evidenced by a nearly raw leg of lamb last weekend.
But it seems that the problem this time may not necessarily have been with the grill, but perhaps with the griller. I had forgotten to take the meat out of the refrigerator a little ahead of time, so I began cooking with 7 pounds of 40*(?) meat. Imagine how different the timing would have been if I had started with 60* meat.
So my question is, does everyone take roasts and steaks out of the 'fridge well before cooking? How long? Is there a standard that cookbooks are written to? Even steaks and chops? How about marinaded food? Chicken?
Or does it not make that much of a difference, and the problem last weekend was, in fact, with the grill.