Here at Dallas HQ we have smoke.
And mirrors.
And hamburgers. It's not hard, make up some 80/20 patties, apply salt and pepper, and place on a hot, oiled grill. The meat should sizzle when it hits that grill. Yes, there is a rule.
Perhaps you drink a cold one as you watch heat work its magic on these burgers in potentia, well done, you've deserved it. But only gaze at the open grill for a minute as the meat sears, then cover and cook for two minutes.
random grill shot
Inhale the magic aroma of burgers doing their thing on a charcoal grill. And then, two minutes over, remove the lid of the grill, admire your beautiful medium rare burgers, place 'em on a tray to rest, covered, and toast some buns.
That done, put it all together and fall upon your scoff, like a warrior.
Cheers,
LSP
