Summer: Getting Used to the Heat

Thanks to my son-in-law's advice about flipping the burgers once, and no more - and flipping them when the edges have started to turn brown - I'm not longer taking hamburger briquettes off the grill.

Then there's the annual adjustment to summer. Grilling in winter, the flame is just as hot - but around the grill can be below zero. Fahrenheit. In summer, it's anywhere from 'room temperature' up to 90 or so. That makes a difference in how fast burgers get ready to flip.

This summer, I flatter myself that I've learned a bit faster than usual - again avoiding taking briquettes inside.

Grilling and Spring Thaw

I grilled burgers for the noon meal yesterday and today: standing on pavement each day, not snow and ice.

It's a welcome change from winter.

I've even learned when to flip the burger patties - when they start turning brown around the edges. That advice from my son-in-law, who's visiting today.

The trick now will be to apply that knowledge in the field. Or, rather, on the grill.