Here's a skill every guy should have: How to tell when your meat is rare, medium rare, or on it's way to well done, without slicing it open, spilling valuable juices.

In this video taken by Lenny of ChezUs.com, Pitmaster Chris Lilly explains how the pros judge doneness. And it's a technique anyone with a hand can use. (I also took a video of this, but as you'll see at about 45 seconds, apparently I am too mesmerized by the meat searing on the grill to turn my camera on Chris.)