Last night there was a food science girl hovering around my meat for the bbq last night. I was cooking it up just fine (chicken) and she wanted to temp the meat before she would let anyone else eat it. 165 was the temp she wanted it to reAch. It cooked for 20 minutes after I felt the meat was ready to be taken out of the gril and it was dry as a bone. Do you temp your meat and does it always over cook?