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I AM THE DUKE OF THE GRILL!
AND YOU'RE ABOUT TO LEARN SOME GRILL SKILL!
SO LET'S GET BUSY, C'MON LET'S GO!

Now, workin' the grill, Bill it ain't so tough,
But first of all you've gotta check yo stuff,
Like a grill that's set at 2-5-0,
With the meat and cheese that's ready to go,
A towel, to keep your station lookin' cool,
But most of all you've gotta have your tool!

Are you with me now? Get ready!
We're gonna lay them down!

Now meat's got grain to it, just like wood,
You've gotta follow the arrows to lay it down like you should,
From the front to the back, you've gotta lay it down,
Space it evenly, not scattered around!

Next, you've gotta salt the meat,
From the back to the front to make the taste complete,
Not too little, not too much,
With a little finesse, you'll get the touch!

What's comin' up next is our key to success,
We'll turn the meat and do a four corner press,
Don't wait too long, I emphasize,
Or the meat won't reach the proper size,

When things start to sizzle, you're ready to go,
Gently turn the meat, but don't be slow.
Just turn them over, easily,
We don't want a broken patty that's a guarantee!

Press out the corners 1-2-3-4!
Rock it a bit, are you keeping score,
Top and bottom, left and right,
And you'll get a patty that's outta sight!
Press out the corners, nice and wide
'Least half an inch on both sides.

The reason you press, you gotta think,
When the meat hits the grill it starts to shrink!

We start to shrink, when we hit the grill, you know we will!
We start to shrink, when we hit the grill, you know we will!

When you see red juices on the top of the meat,
It's time to give it a turn, and press then repeat!
Do it again, just like you did before,
Do the four corner press just one time more.

Now, once you pressed it the second time,
Don't press 'em again because the meat's just fine.
But when you see red juices rise,
Turn the patty over to the other side!

Don't scrape the grill, we want it wet you see,
It keeps the meat moist, so it's hot and juicy!
When the meat's red juices no longer rise,
You can serve that patty, it'll win a prize!

It takes about four minutes to cook,
But just to make sure, you can have a look,
Use your tool, and double-check,
It should be gray and moist, to be correct!

An order's placed, you're ready to go,
Drain the meat, just like so,
Once the drainin' is totally done,
Place the patty squarely on the heel of that bun!

Now there you go, Billy, you give it a shot!
Don't be afraid, I think you're gonna be hot!

Good job John, all three of my comments here are just for steam sales.