Pete C. wrote:

> To further my other reply, burgers would be good as well, as long as you
> grind the meat fresh (from a large cut) and get it on the grill within a
> few minutes. With a fresh ground oxidation and contamination free burger
> and an IR grill you can really sear the outside well while leaving the
> interior nice and rare for about the best burger you can get (also works
> with really hot charcoal @ 1,200 degrees).

The book recommended an 80/20 lean to fat ratio. I prefer more of an
85/15 for grilling. We also like grinding our own meat.

Thanks again!

--Lin