Alright. So we've got a hot grill going, and a nice even fire going on the inside of our grill here. So we're going to go ahead and do some hamburgers, and this is just some ground chuck. We made these patties ourselves, we folded in a various amount of seasonings, garlic salt, seasoned salt, seasoned pepper as well. And then we doused them with some Worcestershire sauce and folded that all in by hand to really saturate the protein there. So, because these things have a pretty good fat content, It's really not a problem having them stick. But you still want to have a nice clean grill with an oily surface before you throw them on there just to prevent that. That's one of the beauties of having a gas grill is you have even heat all throughout. A lot of times with charcoal, there tends to be a hot spot in the middle and not on the perimeter. It's real easy to regulate the heat with a gas grill like this. So I've just laid these out in a little row there, and we'll go ahead and shut this lid. If you notice I've got a small saucepot up there on the top shelf. I've got some onions and some butter and some garlic salt in there as well and we're going to brush down some other grill items. I'm just keeping it up there and melting that butter down in the mean time, which I can do since it's not directly on the grill. I'm going to go ahead and shut this lid and let it do it's thing. If you notice the dials here are all the way cranked down or off. I've got them just above off. To crank these things on high heat is really unnecessary and will really cause a lot of fires simply because the residual oil and fats that come off the meat on a really high heat like that tend to catch fire faster and in turn will catch themselves on fire when that happens. So, I've got a lower heat on both sides so we'll let these things go and we'll turn them here in a couple of minutes.
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