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Pro tip: a line cook at the Bell Street diner in Amarillo told me my flat top was running too hot, and he was right
He pointed at my burgers and said the crust was ash black while the middle was still pink, which I had been blaming on the meat for two years. I dropped the griddle from 425 to 375 and started using a 4 ounce patty instead of 6, and the ticket times went from 9 minutes to 6. The regulars noticed before I did. Anybody else had someone off the street spot the one thing you had been doing wrong the entire time?
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