Fired up the ‘72 Texan today around 4:00p, a nice Sunday cigar lit and ready for an easy burger cook.....called into work for a WAN transport issue (I work for an ISP) so lid on, top vent about 1/8 open and off I go. Issue resolved and back to a hot coal bed and throw the burgers on. Reason for the post is that I seasoned the burgers on both sides with kosher salt and fresh ground black pepper before lighting the grill and they sat in the fridge uncovered basically dry brining them for what was about 4 hours. I re-lit my cigar and put them on over an extremely hot coal bed and while they did drip a little, I had no flame ups and they cooked up extremely juicy and so tasty. I may dry brine my burgers from now on.
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