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The turkey I rescued from the store yesterday, finished with SPG, Jamacian Jerk spice, Lanes Sweet Heat and ending with some Head BBQ sauce. Really easy cook, wish they were all like this

Great looking cooks @Tyrus @David Chang @tony b echoing what @Poochiesaid I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook

I do have a cute butt, don't I!! 🤣

antoine westermann’s poach and roast chicken. this time finished on the kk rotisserie. IMG_1667.MOV

AS Poochie said, "Ive memorized the prices." They travel back and forth and we always try to find the slope. However, when we really want want to skip the Superdupermarket the alternative might be your favorite butcher. C6Bill featured these guys last year and since then the've opened another store. In these particular stores away from the main market you find the prices slightly higher but the quality and rotation of meats better. So here I traveled today with a few pics taken, one to shock, one to think of and one to say I'd buy this everyday. The first is a question of balance, should you pay the price or wait for your next birthday. The second was something maybe you could help me with since I haven't had this, corned ribs as to corned beef brisket. The last, is a treasure, on the grill, on the roto, forgiving, and always a favorite "the Turkey breast",... and if you look closely it's already wrapped. The step out to the store I've always take as an adventure, never disappointing because I always come back with something,,, like the great outdoor huntsmen does, cept I hunt in sneakers down narrow haunting aisles .

Not to steal Tony's thunder, but I recently filled up my little freezer with 99¢ /lb bone-in Boston butts... I now have 7 in there, plus one that is my sister's, plus a big rack of St. Louis ribs ($1.59 /lb), a turkey (my sister's), a turkey breast ($1.49 /lb I think), and some other odds and ends. The butts are all around 8 lbs. I'll have to admit that Tony's looks better than mine right now!

That's one handsome chicken David, it says fine dining all over it.

nice, i also bought some yakitori equipment from my trip to japan. very thin stainless steel skewers. these are really hard to find..

I had fun re-visiting this thread just now. Some old friends are still around, others have moved on to pastures new. All good. In the hood. As @Tyrus would say. So...a cooking programme here called the Great British Menu has these new style konro grills called kasai being used by the chefs who come on to compete. I was curious because, up until last year, they were using the traditional Japanese konro grills. It turns out they are British made and had some fun new accessories available. They are not sized the same as the traditional konros and I found that my medium konro approximates to their Little Kasai. What a treasure trove of fun accessories! https://www.sousvidetools.com/japanese-bbq-s I could not resist and am now the proud owner of a heat mat, a 50:50 plancha and a skewer rack. I can't wait to use them!

Crazy weather this year. We had a t-storm last night about bedtime. Lots of lightning, but hardly any thunder. Managed to get this pork butt done and the grill put up before it started. Local market ran a pork sale this weekend - bone-in butts were $1.59/lb. How do you pass that up?? One went on the KK yesterday morning at 7:30am, with smoker pot of hickory and apple chunks, Guru set at 250F. Butt was injected the night before with Butchers Block pork injection. Rubbed just before going on the KK with a mix of Soo's Slap Yo Daddy and Fergolicious BBQ American Pie Luv Rub. FINALLY Done after 11 1/2 hours! This was only a 7 1/2 lb bone-in butt, so I was surprised by how long it took to get to 195F internal. But, I did inject it, so those usually take a longer to cook. It was falling apart when I picked it up off the KK. Double wrapped in foil, then in a bath towel, into the cooler for 3 hours. Still just warm to the touch for pulling. Put up in 9, 8 oz, vacuum sealed bags, with a bit left over for a sammie tonight. Should hold me for a while.

First time smoking a meatloaf on the grill. Recipe from Meat Church...altered a touch as I didn't have the fancy worcestershire sauce they used. Just good ol' Lea & Perrins. Ground up a spare chuck roast for the ground beef, added some pork sausage and I used the Rufus Teague's Touch o' Heat BBQ sauce both in the loaf and for a glaze at the end. Tasted great. Definitely one of the best meatloafs I've had. I like the BBQ sauce touch over the traditional ketchup.