Friday night was hamburgers per Spin. Whoever suggested making the edges thicker than the middle was right on. They actually wound up with the edges slightly thicker than the middle but now I have a sense of how much to make them come out completely flat. I put onions and blue cheese in with the meat, cooked for 3/3/6 (they were somewhat thin)at 450 and they were delicious.
Sunday was spent trying Nature Boy's brined salmon - Salmon brined for an hour and a half in a mixture of brine (1/3 cup salt, 1/4 cup sugar, 1 qt water) and lemon vinegar (my wife made it for Christmas gifts - 1/4 cup), then rinsed, sprinkled with lemon pepper and cooked for 20 minutes on each side at 300. It was delicious although I think I needed to rinse it a little more than I did. (I started getting a little thirsty about an hour after I ate. It brought back memories of the salt mackeral my father used to fix for Sunday breakfast.)