Progress Report!

If my initial barbecued burgers were overcooked and flavorless, I will
be charitable and give myself a "B" on my newest effort, thanks to the
invaluable help I received here. I reckon the two burgers I cooked for
myself today were a 75 percent improvement (and I have a good idea
what I have to do to improve further).

Here's what I did differently:

I upgraded from Kingsford's "Match Light" briquets to their "Mesquite"
line. I realize this isn't top-of-the-line stuff, but we're taking
baby steps here. I am not going to be lighting any newspapers on fire,
at least until I buy a little more homeowner's insurance.

I opened the vent at the bottom of the grill, where it had previously
been closed.

I made sure the briquets were as close to the grill as possible, to
maximize heat.

I made sure everything was squeaky-clean.

I "downgraded" from 7 percent fatty ground beef to the 15 percent. I
believe this made a huge positive difference, although I am not sure
my dietician would agree with me.

The burgers were thicker this time -- about 1 inch, as had been
recommended.

I applied powdered garlic, onion, and that "Crazy Mixed Up Salt"
stuff. I also added maybe 1/4 cup of real chopped onions to one of the
burgers, to amazing effect.

I flipped the meat once and didn't screw with it other than the one
turning.

Although I won't burn newspapers, I did add a few of the "Match Light"
briquets to the Mesquite, to make sure the fire kept going at the
beginning. I also did have to add some of that lighter fluid.

Wow. What a HUGE difference! The burgers were succulent and tasty. Ye
gods...I can't wait until next weekend.

Here were a couple of debits.

There was an almost negligible "sandy" type of cruchiness to the
burgers that might well have been because of the powdered onion and
garlic, but I wondered if it could also have been actual charcoal,
since the briquets were basically up against the grill.

I removed the burgers a teensy bit early, so they were a bit more rare
that I would have preferred. Still, I'd rather have them too rare than
overcooked. I guess I could buy one of those meat thermometers, but I
probably will try to time them from now on.

But that's all. They were tasty, almost magnificent. After a few more
"trial and error" attempts with ground beef, I will move on to steaks.

Again, THANK YOU to everybody who made these great recommendations. I
am really, really overjoyed about my progress, and I couldn't have
done it without you.

Brett in L.A.