Someone asked how the HGs would know when the meat was done and avoid
overcooking.  There's a nifty little rule of thumb I read about, that HGs
may have learned by trial and error.  This excerpt is from the red meat
chapter of the book I am working on.

Testing Meat for Doneness
There are several methods for testing meat for doneness.  First, I¹ll teach
you a little trick a learned from a little book on grilling called.....
(oops!  I must find that book again!) This method doesn¹t require a meat
thermometer.   It¹s fun too.

1.)  Let one arm (for me it¹s my right arm) hang loosely by your side,
relaxing it completely.  Now, with your other hand, gently press the fleshy
part of the relaxed hand (my right hand) with your thumb or forefinger,
pressing into the meaty web between your thumb and forefinger.  This is
exactly what a slab of ³rare² meat should feel like!

2)  Now, make a loose fist with your dangling arm.  Once again, press into
the fleshy part of your hand.  This is exactly what a piece of meat cooked
³medium² should feel like.

3) Now, tightly clench the fist of your dangling arm.  Press into the web of
the same hand.  This is exactly what a piece of meat cooked ³well-done²
(actually over done!) should feel like.

Rachel Matesz