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Posted by Jim on May 23, 2007 at 10:09:19:
In Reply to: Re: That Flame Grilled Taste posted by Searster on May 22, 2007 at 11:51:34:
Searster, thanks for the reply, but I'm not quite sure I understand. How will making the patties larger and thicker increase the carmilization on the meat? I get great char on steaks, and they taste wonderful, but can't get the same on a burger without getting a crispy texture to the outside.
Forgive me, but I just didn't understand your reply. I'm sure I'm missing something - could you elaborate?