via At the Stove, a Dash of Science, a Pinch of Folklore – NYTimes.com.

via Beef Roast Basics and Cooking Tables for One or Several Roasts– Ellen’s Kitchen.

I wanted to find out if 2 roasts (e.g. 6 pounds each) takes the same amount of time to roast as a single roast (e.g. 12 pounds).

The answer is: a bit more time than it takes for one.

I have 2 of unequal size. The meat thermometer checks the smaller one first.

Phooey – combine the 2 weights then compute as a single roast. I guess if I had 56 lbs. of roast it might be different. A 7 + a 6 took the same time as a 13.

There are two basic methods to test for how done your meat is while you are cooking it – use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer).

(Via Simply Recipes.)

This has been my method of testing for years. The examples and pictures show the technique well.

This make-ahead spice rub is delicious on grilled chicken; it makes enough to season about 16 breasts. If stored in an airtight continer, the rub will remain potent for up to three months.

Ingredients:

Directions: Combine all ingredients in small bowl.

To help ensure that each breast finishes cooking at approximately the same time, buy pieces of similar size. Barbecue sauce can replace the optional glaze in step 4.

Ingredients:

Directions: 1. Dissolve salt in 2 quarts cold water in large container. Submerge chicken, cover with plastic wrap, and refrigerate 1 hour. Rinse chicken under cold water and dry thoroughly with paper towels. Season chicken with pepper

2. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

3. Leave primary burner on high and turn off other burner(s). Cook chicken on all sides over hotter part of grill until skin is lightly browned and meat has faint grill marks, 10 to 14 minutes. Move chicken, skin-side down, to cooler side of grill, with thicker side of breast facing hotter side. Cover loosely with aluminum foil, cover grill, and continue to cook until instant-read thermometer inserted into thickest part of breast registers 150 degrees, 15 to 25 minutes longer.

4. Brush bone side of chicken with glaze (if using). Move chicken, bone-side down, to hotter side of grill and cook until browned, 4 to 6 minutes. Brush skin side of chicken with glaze; turn chicken over and continue to cook until browned and instant-read thermometer inserted into thickest part of breast registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to plate and let rest, tented with foil, 5 minutes. Serve, passing remaining glaze separately.

(Serves 6)