Stopped and picked up a couple of new goodies on my way home from the airport. Got a cast iron grate for my large, picked up some nice wood, and because they have been so highly recommended on this forum, several Dizzy Pig rubs as well. Been a while since I've coooked on a cast iron grill grate, forgot how well they transferred heat. Used some worcestershire and Raising the Steaks on some fresh ground chuck roast, nice and fatty, that turned into the best burger in recent memory.
Ground chuck roast, note the "white" content, worcetershire and RTS
Seared 2 mins/ side on CI grate @ 650-700F
Dwelled for about 4 mins, toasted the buns, served with grilled onions and swiss cheese
For me, perfect burger, nice crust, moist & juicy on the inside, great flavor