Grocery shortages where you live?

Hansm

@langer91 ... LOL that was a C to F  1kg = 2.2 lbs. seems expensive ??

SGH

As of late the only thing I have noticed that seems consistently out of stock is styrofoam trays, plastic cups and styrofoam cups. Might just be my neck of the woods. But the above has been difficult to get for months. 

SGH

And Chef Boyardee spaghetti. Forgot about that one. 

Foghorn

SGH said:

And Chef Boyardee spaghetti. Forgot about that one. 

That's not a problem for me.

JohnInCarolina

SGH said:

And Chef Boyardee spaghetti. Forgot about that one. 

Have you looked for Beefarino?

The Cen-Tex Smoker

Scored some tots this week. Brand name and not sweet potato. Straight up legit American freedom-loving tots

Lowcountrygamecock

Philadelphia cheese is hard to find again this week for some reason. Didn’t look too hard but they were out at our normal stops. 

Lowcountrygamecock

Lowcountrygamecock said:

Philadelphia cheese is hard to find again this week for some reason. Didn’t look too hard but they were out at our normal stops. 

“Cream cheese”

Langner91

I scored two cans of cardboard tube cinnamon rolls!  Name brand!  It made me almost forget that it had just cost me $61 to fill the gas-tank in my Jeep.

Breakfast tomorrow will be LIT!

Ozzie_Isaac

The Cen-Tex Smoker said:

Scored some tots this week. Brand name and not sweet potato. Straight up legit American freedom-loving tots

If commie tots had been available would you have gotten them?

JohnInCarolina

Ozzie_Isaac said:

The Cen-Tex Smoker said:

Scored some tots this week. Brand name and not sweet potato. Straight up legit American freedom-loving tots

If commie tots had been available would you have gotten them?

If Ukraine made tater tots I’d be willing to pay extra…

bucky925

JohnInCarolina said:

SGH said:

And Chef Boyardee spaghetti. Forgot about that one. 

Have you looked for Beefarino?

https://youtu.be/ugazcvzOM0Q

The Cen-Tex Smoker

Ozzie_Isaac said:

The Cen-Tex Smoker said:

Scored some tots this week. Brand name and not sweet potato. Straight up legit American freedom-loving tots

If commie tots had been available would you have gotten them?

Hells naw. Only freedom tots for this house

The Cen-Tex Smoker

Just had the most amazing breakfast taco. Loaded with tots

Mr1egg

Langner91 said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

At these prices, you should probably fasten the seat belt around it!  Precious cargo.

$3.99 a pound, never seen it this cheap!

Mr1egg

Canugghead said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

Primo XL oval grid is perfect for this. How did it turn out? My last three brisket cooks were MSM, tedious but almost foolproof taste/texture/timing -wise.

It turned out really good, cooked it at 300 for 8 hours and let it rest for 4 hours. Pulled it at 203 and smoked it with hickory chunks. 

Canugghead

Mr1egg said:

Canugghead said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

Primo XL oval grid is perfect for this. How did it turn out? My last three brisket cooks were MSM, tedious but almost foolproof taste/texture/timing -wise.

It turned out really good, cooked it at 300 for 8 hours and let it rest for 4 hours. Pulled it at 203 and smoked it with hickory chunks. 

Beautiful!
FWIW, I bought it once couple of years ago at Loblaws for $2.99/lb. Will never see that again.

I was at Costco few days ago, out of curiosity looked at the briskets...only two on display, AAA $12.99/kg but I swear it was like 50% fat, wish I wasn't that picky and bought more than just two at Loblaws.

Mr1egg

Canugghead said:

Mr1egg said:

Canugghead said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

Primo XL oval grid is perfect for this. How did it turn out? My last three brisket cooks were MSM, tedious but almost foolproof taste/texture/timing -wise.

It turned out really good, cooked it at 300 for 8 hours and let it rest for 4 hours. Pulled it at 203 and smoked it with hickory chunks. 

Beautiful!
FWIW, I bought it once couple of years ago at Loblaws for $2.99/lb. Will never see that again.

I was at Costco few days ago, out of curiosity looked at the briskets...only two on display, AAA $12.99/kg but I swear it was like 50% fat, wish I wasn't that picky and bought more than just two at Loblaws.

I went to Costco today and seen it for the same price. I ended up calling both zehrs on the last day of the sale to grab two more and they were both sold out. Next time I see it for that low I’ll be picking up a few. 

On a side note I seen cowboy lump charcoal at Costco today for the cheapest price on a 8kg bag. It was $17.99 master craft is 18.99 and Royal oak is 19.99. So I bought two and we’ll see how they go, never used cowboy before. Oh and the same bag of cowboy at lowes right now is $24.99 so that’s pretty kewl. 

Canugghead

@Mr1egg I saw Cowboy at Costco too, would love to hear your feedback.

Mr1egg

Canugghead said:

@Mr1egg I saw Cowboy at Costco too, would love to hear your feedback.

I think I’m doing grilled oysters next weekend so I’ll let you know after that. 

Legume

The Cen-Tex Smoker said:

Ozzie_Isaac said:

The Cen-Tex Smoker said:

Scored some tots this week. Brand name and not sweet potato. Straight up legit American freedom-loving tots

If commie tots had been available would you have gotten them?

Hells naw. Only freedom tots for this house

Still thinking about my tots I see.

JohnInCarolina

Legume said:

The Cen-Tex Smoker said:

Ozzie_Isaac said:

The Cen-Tex Smoker said:

Scored some tots this week. Brand name and not sweet potato. Straight up legit American freedom-loving tots

If commie tots had been available would you have gotten them?

Hells naw. Only freedom tots for this house

Still thinking about my tots I see.

Rent free.

Mark_B_Good

Mr1egg said:

Canugghead said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

Primo XL oval grid is perfect for this. How did it turn out? My last three brisket cooks were MSM, tedious but almost foolproof taste/texture/timing -wise.

It turned out really good, cooked it at 300 for 8 hours and let it rest for 4 hours. Pulled it at 203 and smoked it with hickory chunks. 

Yeah, the turbo method is the way to go man ... way easier, you get a great bark, and I don't think tenderness/moisture suffers all that much.

Mr1egg

Mark_B_Good said:

Mr1egg said:

Canugghead said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

Primo XL oval grid is perfect for this. How did it turn out? My last three brisket cooks were MSM, tedious but almost foolproof taste/texture/timing -wise.

It turned out really good, cooked it at 300 for 8 hours and let it rest for 4 hours. Pulled it at 203 and smoked it with hickory chunks. 

Yeah, the turbo method is the way to go man ... way easier, you get a great bark, and I don't think tenderness/moisture suffers all that much.

I’ve been reading about this turbo method for a little bit and everyone seems to say once they do turbo they never go back, I completely agree. Brisket was the only meat I stayed away from because I didn’t want to put in a 20 hour shift including rest. Now that I found out that this turbo method works great I’ll be doing a lot more briskets. 

lousubcap

All you turbo fans need to recognize that the adult supervisory beverage time is severely impacted.  FWIW-

JohnInCarolina

lousubcap said:

All you turbo fans need to recognize that the adult supervisory beverage time is severely impacted.  FWIW-

Can’t drink all day unless you get started first thing in the morning!

Elijah

Mr1egg said:

Mark_B_Good said:

Mr1egg said:

Canugghead said:

Mr1egg said:

Just picked up this bad boy, going to try the turbo brisket method and see how she goes…. I’m planning to cook her Monday. 

Already did a brisket on the bge so this one is going on the primo xl, we’ll see how she does. 

Primo XL oval grid is perfect for this. How did it turn out? My last three brisket cooks were MSM, tedious but almost foolproof taste/texture/timing -wise.

It turned out really good, cooked it at 300 for 8 hours and let it rest for 4 hours. Pulled it at 203 and smoked it with hickory chunks. 

Yeah, the turbo method is the way to go man ... way easier, you get a great bark, and I don't think tenderness/moisture suffers all that much.

I’ve been reading about this turbo method for a little bit and everyone seems to say once they do turbo they never go back, I completely agree. Brisket was the only meat I stayed away from because I didn’t want to put in a 20 hour shift including rest. Now that I found out that this turbo method works great I’ll be doing a lot more briskets. 

Turbo methods have their place. I'd be be hesitant to say they're better. 

StillH2OEgger

I agree completely, @Elijah. I've tried turbo ribs once and pork butts twice -- at least if you consider 330 degrees turbo -- and though edible, were simply not as good as anything I've done between 250-280 degrees. I understand the appeal and think anyone who hasn't tried it definitely should to determine for themselves, but it's not for me.

nolaegghead

Turbo butt and brisket isn't bad by any stretch, but it's not the best I've ever had.

I use a hybrid method - I smoke at the lowest temp I can reach with high quality smoke.  Once I hit the stall, I slowly start ramping up the temp so I get a positive slope on my internal temp rise.  Then I adjust based on my schedule. 

This seems to work best for me, also results in great smoke rings, smoke profiles. 

I'll wrap in foil if I'm really rushed, paper if I'm doing brisket and the bark is good.  Otherwise, don't wrap.

Mr1egg

I really only use turbo method on brisket, I consider turbo to be 300 degrees. Anything over 10-12 hours cooking time I would consider doing it the turbo way. 

Probably not better but saves a lot of time.