I think this to. I olive oil the patties then add salt and pepper. Nothing in them except egg. I will make different salsa or sauce though. One of may favorites is a couple of roasted pablano peppers then peeled. Honey, some garlic, orgeano diced, salt, pepper then all in a blender. Nice chili sauce with a bit of sweet. Melted mozzorella on top. Olive oil coated grilled buns. yumm
Now these are some interesting tips. I want to try the brisket we have never done that. I always knew about the "DON"T PACK THE meat" and the thumb thing. But the mayo one is worth a try. As far as the fridge goes Ive always thought that you want all meat that you are bbq'ing to be room temperature. I like this idea because it gives me a more consistent cooking time.