It's 76° and lovely here in Hillsboro and I'm already salivating for the burgers I'm going to make for dinner. This is totally the weather for BBQ. I got lucky with the burger, in that we have some friends who have a few cows, and a couple years in a row we went in on half a cow. Not just any cow, but half a grass fed outdoor living no antibiotics cow. Makes for some really great burgers.
Since it looks like the weather might stick around for a while I think I'm going to have to experiment with some of the different burgers in the (fabulous) works of Stephen Raichlen. He's written some of the best BBQ books around, from how to, to a world tour of BBQ styles. Well worth reading just for the travel info, let alone the great recipes.