On 8-Apr-2007, "Brettster" > wrote:

> Progress Report!
>
> If my initial barbecued burgers were overcooked and
> flavorless, I will
> be charitable and give myself a "B" on my newest effort,
> thanks to the
> invaluable help I received here. I reckon the two burgers
> I cooked for
> myself today were a 75 percent improvement (and I have a
> good idea
> what I have to do to improve further).
>
> Here's what I did differently:
>
> I upgraded from Kingsford's "Match Light" briquets to
> their "Mesquite"
> line. I realize this isn't top-of-the-line stuff, but
> we're taking
> baby steps here. I am not going to be lighting any
> newspapers on fire,
> at least until I buy a little more homeowner's insurance.
>
> I opened the vent at the bottom of the grill, where it had
> previously
> been closed.
>
> I made sure the briquets were as close to the grill as
> possible, to
> maximize heat.
>
> I made sure everything was squeaky-clean.
>
> I "downgraded" from 7 percent fatty ground beef to the 15
> percent. I
> believe this made a huge positive difference, although I
> am not sure
> my dietician would agree with me.
>
> The burgers were thicker this time -- about 1 inch, as had
> been
> recommended.
>
> I applied powdered garlic, onion, and that "Crazy Mixed Up
> Salt"
> stuff. I also added maybe 1/4 cup of real chopped onions
> to one of the
> burgers, to amazing effect.
>
> I flipped the meat once and didn't screw with it other
> than the one
> turning.
>
> Although I won't burn newspapers, I did add a few of the
> "Match Light"
> briquets to the Mesquite, to make sure the fire kept going
> at the
> beginning. I also did have to add some of that lighter
> fluid.
>
> Wow. What a HUGE difference! The burgers were succulent
> and tasty. Ye
> gods...I can't wait until next weekend.
>
> Here were a couple of debits.
>
> There was an almost negligible "sandy" type of cruchiness
> to the
> burgers that might well have been because of the powdered
> onion and
> garlic, but I wondered if it could also have been actual
> charcoal,
> since the briquets were basically up against the grill.
>
> I removed the burgers a teensy bit early, so they were a
> bit more rare
> that I would have preferred. Still, I'd rather have them
> too rare than
> overcooked. I guess I could buy one of those meat
> thermometers, but I
> probably will try to time them from now on.
>
> But that's all. They were tasty, almost magnificent. After
> a few more
> "trial and error" attempts with ground beef, I will move
> on to steaks.
>
> Again, THANK YOU to everybody who made these great
> recommendations. I
> am really, really overjoyed about my progress, and I
> couldn't have
> done it without you.
>
> Brett in L.A.

I enjoyed the progress report Brett. I'm glad we were able
to help you get past some of the early pitfalls.

--
Brick(Youth is wasted on young people)