Charcoal Broiled Burgers
Do any of you restaurants, vendors, or caterers charcoal broil your burgers? I thought seriously about using that method instead of gas or electric broilers. That backyard taste (minus the lighter fluid flavoring)could be very popular where I am, however, my business senses tell me charcoal is too inefficient to make any money. Does anyone have any experience with this? How would that type of operation work? How does the Weber Grill Restaurant make it work?
Sorry for the inquisition,