What Will You Be Egging During the Coronapocalypse?

JohnInCarolina

I suspect we will be cooking at home quite a bit over the next couple of months.  I need to fix my BGE (bands have bent), but will probably take care of replacing those tomorrow so that I'm in good shape.  I don't know about all of you, but I'm planning to start with a couple of pork butts so we'll have plenty of vacuum-sealed PP to put in the freezer.  

So put aside the petty politics (I know, guilty as charged) and share what you're smoking up during this extended stay.  There has to be some upside to all of this, and extended use of the BGE seems like something worth focusing on for all of us here.  

lkapigian

For me I will be attempting a Greek Jerky ( gyro meat flavors ) picked up a bunch more Fresnos ( red jalapeno ) to ferment...not egged stuff but keeps me home

Acn

I’ve got a prime brisket from Costco that’s been in the freezer for a while, I suspect that’ll get thrown on when I come back from a quick trip.

Gulfcoastguy

It depends on what is the special at the meat section. I cook three or four pounds at a time then figure out how recycle the leftovers.  Pot pies, soup, Chile etc.

Battleborn

Gulfcoastguy said:

It depends on what is the special at the meat section. I cook three or four pounds at a time then figure out how recycle the leftovers.  Pot pies, soup, Chile etc.

The stores around here had some great specials today.

JohnInCarolina

I may do a batch of brisket chili as well.  It’s been too long since my last one.

Gulfcoastguy

Battleborn said:

Gulfcoastguy said:

It depends on what is the special at the meat section. I cook three or four pounds at a time then figure out how recycle the leftovers.  Pot pies, soup, Chile etc.

The stores around here had some great specials today.

Well I could go freezer diving for all the saved stuff there, I could go fishing, or I remember a thread about outdoor cats. I passed 4 fat ones while walking the dog an hour ago.

thetrim

I got a lot of things (ribs, pork loin, sausage, etc) out of the freezer and am defrosting as we speak.

thetrim

I do wish I had some butts and briskets right now.

ColtsFan

Here's my conundrum. I've been eating out of the freezer due to the move. Most of the typical everyday meat is gone. The plan was to then restock at Costco after the move.

Have quite a bit of SRF and Creekstone left.

Now that this bs has happened it looks like those are next. No way I'm dealing with this madness 

SaltySam

Even the commissary on base was bananas yesterday.  I got ahead of the really wild rush on groceries.  Picked up pork tenderloin, tri tip, a pork butt, hamburger meat, and a chuck roast.   

Also found out today that I’ll be teleworking for the foreseeable future.  

I’m going to get so fat. 

ColbyLang

Got a pair of butts, a pair of prime packers, two 3 packs of baby backs all in the freezer. Picking up a handful of stuffed chickens in the morning. Also have 2 venison neck roasts. Also need to grab a couple of bags of lump. Kids and wife home for a month is gonna be no fun. They all enjoy food off the egg tho, cooking should be easy to do

nolaegghead

ColtsFan said:

Here's my conundrum. I've been eating out of the freezer due to the move. Most of the typical everyday meat is gone. The plan was to then restock at Costco after the move.

Have quite a bit of SRF and Creekstone left.

Now that this bs has happened it looks like those are next. No way I'm dealing with this madness 

Just pick up a 25 kg sack of flour.  Will keep you and your family alive for a month or so.

GrateEggspectations

Thinking I’ll whip up a batch of my soon-to-be-famous Purell burgers. 

Gulfcoastguy

I just bought a 15pound frozen turkey. It was that, St. Louis ribs, hamburger, or full briskets or brisket flats. I can do a lot with a turkey but it will need to defrost first.

JohnInCarolina

JohnInCarolina said:

I suspect we will be cooking at home quite a bit over the next couple of months.  I need to fix my BGE (bands have bent), but will probably take care of replacing those tomorrow so that I'm in good shape.  I don't know about all of you, but I'm planning to start with a couple of pork butts so we'll have plenty of vacuum-sealed PP to put in the freezer.  

So put aside the petty politics (I know, guilty as charged) and share what you're smoking up during this extended stay.  There has to be some upside to all of this, and extended use of the BGE seems like something worth focusing on for all of us here.  

Someone flagged this?  Really?

lousubcap

Not much will change here.  Plenty of frozen protein to handle an extended "no grocery run" edict but as long as the food road trips are open I will go with fresh purchased and leave the stock for the future.  BTW- SRF is still going strong as are Creekstone Farms and Porter Road.  That's the extent of my food delivery empire.  FWIW-

thetrim

JohnInCarolina said:

JohnInCarolina said:

I suspect we will be cooking at home quite a bit over the next couple of months.  I need to fix my BGE (bands have bent), but will probably take care of replacing those tomorrow so that I'm in good shape.  I don't know about all of you, but I'm planning to start with a couple of pork butts so we'll have plenty of vacuum-sealed PP to put in the freezer.  

So put aside the petty politics (I know, guilty as charged) and share what you're smoking up during this extended stay.  There has to be some upside to all of this, and extended use of the BGE seems like something worth focusing on for all of us here.  

Someone flagged this?  Really?

Probably a fat finger get or some douche that flags you no matter what you say.  

bucky925

JohnInCarolina said:

JohnInCarolina said:

I suspect we will be cooking at home quite a bit over the next couple of months.  I need to fix my BGE (bands have bent), but will probably take care of replacing those tomorrow so that I'm in good shape.  I don't know about all of you, but I'm planning to start with a couple of pork butts so we'll have plenty of vacuum-sealed PP to put in the freezer.  

So put aside the petty politics (I know, guilty as charged) and share what you're smoking up during this extended stay.  There has to be some upside to all of this, and extended use of the BGE seems like something worth focusing on for all of us here.  

Someone flagged this?  Really?

Those bent bands are a hot button topic!   

ElkhornHusker

I have some chickens thighs and spare ribs this weekend.  Picked up a small, 9lb. Prime brisket from COSTCO today.  Plenty of pork roasts in freezer too.

GrateEggspectations

Just got an email from Uber, who seems to think we’ll be upping our food delivery in the coming months....

If they think that simply having the driver leave food at the door will greatly reduces risk, they are conveniently forgetting that the driver still handles the food containers prior to dropping them off (never mind the hands of those who have actually prepared and packaged the food). 

I feel like the food service industry will take a good beating these next few months. Somewhat indirectly (parents providing babysitting service), my wife and I canceled dinner reservations at a restaurant we had for tomorrow night.

lentsboy007

Well since 12,500 Americans were dead from Swine Flu in April of 2010, and no huge panic or stock market crash then, I will be egging and eating at restaurants as normal .  Pork butt, old bay chicken , and hot
wings 👍🏼

speed51133

My diybbq.com out door kitchen kit arrives Tuesday. That will keep me busy

YukonRon

Tri tip.
Tons of pork and beef ribs...brisket....and a bunch of wings

The Cen-Tex Smoker

Going to get weird with dumplings. 

Also have 3 freezers full of mostly fancy meat that need to be cleared out. Have some wagyu chuckies, some really nice ribs from the pig we made sausage from, and a bunch of sausage we made.

and I want to fire up the Roccbox several times. Way overdue there 

Gulfcoastguy

The Cen-Tex Smoker said:

Going to get weird with dumplings. 

Also have 3 freezers full of mostly fancy meat that need to be cleared out. Have some wagyu chuckies, some really nice ribs from the pig we made sausage from, and a bunch of sausage we made.

and I want to fire up the Roccbox several times. Way overdue there 

Sausage pizza?

nolaegghead

Gulfcoastguy said:

The Cen-Tex Smoker said:

Going to get weird with dumplings. 

Also have 3 freezers full of mostly fancy meat that need to be cleared out. Have some wagyu chuckies, some really nice ribs from the pig we made sausage from, and a bunch of sausage we made.

and I want to fire up the Roccbox several times. Way overdue there 

Sausage pizza?

Brown chicken brown cow...

(1970's guitar riff commonly associated with low budget p0rn)

caliking

JohnInCarolina said:

I suspect we will be cooking at home quite a bit over the next couple of months.  I need to fix my BGE (bands have bent), but will probably take care of replacing those tomorrow so that I'm in good shape.  I don't know about all of you, but I'm planning to start with a couple of pork butts so we'll have plenty of vacuum-sealed PP to put in the freezer.  

So put aside the petty politics (I know, guilty as charged) and share what you're smoking up during this extended stay.  There has to be some upside to all of this, and extended use of the BGE seems like something worth focusing on for all of us here.  

This may be a good time to clean up your MM...

DMW

Picked up a couple racks of spare ribs tonight. I'll trim them St. Louis style and egg them tomorrow.
I'm also planning to make a few pizzas to make sure we don't starve.
I'm eyeing up a rack of short ribs I saw in my freezer today.

Botch

Like @SaltySam, I hit the Commissary yesterday and was kinda surprised at the large crowd.  Picked up veggies and stew meat, and a Large pkg of skirt steak. The skirt I divided into three, froze two sections, and the final third made tacos  today, and tomorrow (caveman, again).  Then a big pot of beef stew, which will last prolly the next week.  
I have enough canned goods to go the next week, mebbe two.
Then, enough pasta/canned 'maters to go another 2, 3 weeks.  
After that, sharpen the flint and build up my spear-throwing arm, I guess.  

nolaegghead

Not on the egg, but veal, beef and pork meatloaf with rotel, Eric.  Mash taters and gravy.  Hit the spot, we licked our plates clean.