My wife complains that all the meat I cook comes out too dry for her taste. She compares it to the way her mom cooked 30 years ago. Well, they had a freezer and bought a side of beef every year. And meat wasn't as lean, then. But what can I do to keep meat I cook from loosing its juices? (Usually I cook on a propane grill, using direct heat.) Tonight, I cooked 1-inch pork loin chops for 10 minutes a side over medium flame. Seemed to be the right amount of time, as 2 of the chops were done and a third, thicker one wasn't. She wouldn't eat hers. Too dry. Same thing happens to boneless, skinless chicken breasts. Unless I rub a TON of salt on them first! Is it a heat issue? (Higher? Lower?) I really don't wan't to wrap bacon around the meat (fat issue) or spend twice as much. HELP!