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.
Wednesday, July 27, 2011
Summer: Getting Used to the Heat
Posted by Brian H. Gill at 1:34 PM
Labels: outdoor grilling, season, summer
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