> I have never mastered tying meat with a single, long piece of twine. However, the cheater’s method I use works beautifully to ensure a roast that slices neatly: 1 On a work surface, place the meat on as many long pieces of kitchen twine as you’ll need to tie it at 1½-inch intervals. 2 Tie each piece of twine as if you were tying a shoelace (the knot below the bow), but draw one end through the knot a second time and pull it taut. Tie another knot on top and cut the ends. -- A.R.