They're probably doing what every good grillman should do to a burger- add kosher salt to it on all sides 20 mins before grilling (salt draws out the natural moisture in the meat, allowing it to sear on the outside and form a tasty crust), black pepper after it comes off the grill (pepper burns on the grill). Try it at home on a hot grill with 75% ground 80% lean Angus and 25% ground veal and put it on a toasted and lightly buttered kaiser roll and that is one tasty burger that you should wash down with a nice adult beverage.

JV

:rofl: You hungry or somethin'? Nice detail..Now I have to go eat..

Wow, that patty has 180% meat! Cool!

LOL I'm thinking you're joking, but just incase you aren't----No it doesn't! It has 75% of 80% lean Angus ground beef and 25% of ground veal.

:D Hey, a burger with 180% meat would be the perfect meal for those people who give 110% effort.

It's the first day of summer! You gots to grill!

Ray, weren't you the one who was solving someone's math problems in the Lounge awhile back? Better double check Ray's skillz before turning your answers in!:rofl:

JV

Hmmm, I think this has the makings of a new thread full of grilling tips and recipies. I've got about 6 pounds of Costco steak about to hit the grill. Got any tasty suggestions?

I've seen people finish those burgers too.

IMHO, the best bar burger in NYC is at the Hog Pit on 14th and 8th.... mmmmmmmm good. if you're in the area it's worth a try,it's under $10 :) and it comes with your choice of good ol' fashioned southern cookin' side dishes.

For 6 pounds of steak? Sheesh, man! Invite 5 friends over!

I can offer a quick rub recipe:

1 tablespoon cayenne pepper
1 tablespoon garlic salt
2 teaspoons ground allspice
2 teaspoons ground coriander
1 teaspoon ground cumin

lightly brush on some extra virgin olive oil, work that rub into the steaks, hit them with a dusting of kosher salt on each side and let them sit for 20 mins at room temp.

Throw them on a hot grill, and turn them 45 degrees without flipping them over after 90 secs to 2 mins. That's how you get the cool crosshatch grill marks;)

Flip them after another 2-4 mins, depending how thick they are, then give them 3-5 mins total on that side for med. rare.

Let 'em rest at least 5 mins before cutting into them, preferably ten.

JV