burger sad

 

I wish these tasted as good as they look.

Two big issues.  1) My first time making burger buns, and they are too heavy and too thick. Next time, better.  2)  The grill that fair zoomed to 600-700 degrees when I cleaned it up today just barely lumbered past 200 when I lit it to cook.  A big part of the burger flavor was to be that char that I DIDN'T get. I sorely missed that.

After the meal, of course, I did the research.  Grill tanks must be opened veeerrry slowly, or the low-flow restrictor in the regulator will trip.  I pulled the regulator off the tank, counted ten, put it back on and slooooowly reopened the valve.  Hit the grill igniter... FWOOSH.

FML...