Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

What about those Portuguese rolls you can get from your local Madeiran bakery? May be too heavy for a burger but worth exploring IMHO, cheap too...

DIY is definitely an option. Might just have to go on a mission to stokey...

Thanks for the tips all. I'll pop in to m&s and Morrisons tomorrow.

Good shout. There's a couple of Portuguese places near Vauxhall...

Found some Heston brioche buns in Waitrose.

Maximum twat-tax, obviously.

I'm making venison burgers – the mince is super lean so I'm wondering what sort of fat to add to them. I thought maybe mix some smashed-up chorizo in the mince?

chorizo might over power the venison

perhaps bacon or pork fat

get some pork belly, remove skin and fat. mince some of the fat into the burgers

Good point. I've got some wild boar bacon with plenty of fat on it...

So that worked.

In the end, all I put in the mince was salt, pepper and Worcester sauce.
Fried boar bacon in pan which provided plenty of fat, then fried the burgers in that. Threw some gauda slices on at the last minute.
Chucked in a brioche bun with bacon on top with some diy burger sauce concoction and some onion, tomato and boom. Totally great.

Bake your own, there's probably a bread baking and bun kneading thread here somewhere.

There's am even higher hipster tax attached to those, and you pay it by beating yourself over the head with poorly risen buns.

wild boar bacon

Tell us more of this wild boar bacon...

https://www.wildmeat.co.uk/collections/wild-boar/products/wild-boar-back-bacon

Pretty much filled my freezer with stuff from this place.

Went out at 9, came back at 5:30 to this.

Still 6 degrees Fahrenheit to achieve correct internal temp. Better rehydrate while I wait.

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I am cooking leg of lamb overnight

Here it is waiting with dry rub of salt sugar pepper rosemary oregano mustard powder garlic and lemon zest

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I just hit 203f internal on that shoulder above, it's cooked. I might be offline for a couple of hours.

Meat induced coma?

@Ramsaye is all

Taco night tomorrow. The marinading has begun.

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Eaten, dozed, awake now.

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Nice

Taco night was epic and fellow forumengers helped to destroy 2 days of cooking.

So. Full.

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Oh so good, stuffed full! That steak was beautiful.
Roll on the next one..

What should I cook today?

Just 3 people. Something relatively quick so won't be smoking something until 7pm. Going to pop out to the butchers at 10am, so 30 minutes if you want to influence what will be passing through my gastrointestinal tract a little later.

Some fish?

Get a couple of huge but different steaks and reverse sear them. Cut them up and serve on a platter so people can get to taste the difference.

We recently did that when we got beef from my next door neighbour. We took a bone in rib roast, and cut it into two 1kg bone in steaks and had a couple of bits of fillet. Actually we conventionally cooked the fillet but reverse seared the rib steaks.

It has been an amazing year for beef near us. Lots of summer rain has meant grass in abundance for the fattening season. The cattle have been grazing next door to us and their meat is unbelievably sweet. Plus it's fucking amazing to have food with near zero miles of travel. Cattle went to a local abattoir and then the local butcher before meat went home and I walked to pick it up.

http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

Whats a reverse sear?