Save hamburger grease and fat.

When cooking on an outside grill, trim the steak of excess fat. Do not cook the fat on the steak. Trim it. Only cook the lean meat. The fat that has been trimmed - don't throw it away - use it. Take a sheet of reynolds wrap and form a ball - place the fat or liquid grease in the ball. If it's liquid, place it in the refrige for future usage. This will make a saturated white grease content. With fat, close the contents up. So you have grease and fat rolled up in the ball. (do not crimp the ball. a big round loose ball) When you get read to grill, poke some holes in the bottom of the ball - this will allow grease to drip down on the briquettes and produce a real smoke flavored cook out.

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