So I cooked some burgs on the gasser / GG's Sunday nite. Nothin' special about the spice mix, other than the fact we were out of Dijon Mustard to mix in to make Law!

Leftovers at work on Mon and Tues. Microwaved burgs for 30 secs + 15 secs to melt cheese. Here's what blew me away!

Juices flowed from the burgs! Actually had a small pool of juice sitting in the dish. And remember, the burgs sat in the fridge for 1-2 days. I was amazed, cause I think in the past the burgs come out of the microwave kinda dry.

Thin T-bones cooked last nite on the same rig were unreal. I confess; I flipped more than once.