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Grocery shortages where you live?

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Comments

  • Hansm
    Hansm Posts: 214
    @langer91 ... LOL that was a C to F  :) 1kg = 2.2 lbs. seems expensive ??
    LG BGE,  Weber Genesis gas, Weber 22" Kettle, Weber Smokey Joe
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  • SGH
    SGH Posts: 28,988
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    And Chef Boyardee spaghetti. Forgot about that one. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Foghorn
    Foghorn Posts: 10,226
    SGH said:
    And Chef Boyardee spaghetti. Forgot about that one. 
    That's not a problem for me.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    SGH said:
    And Chef Boyardee spaghetti. Forgot about that one. 
    Have you looked for Beefarino?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Lowcountrygamecock
    Lowcountrygamecock Posts: 416
    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. 
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  • Lowcountrygamecock
    Lowcountrygamecock Posts: 416
    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”
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  • Langner91
    Langner91 Posts: 2,120
    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!
    Clinton, Iowa
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,648
    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?

    I would rather light a candle than curse your darkness.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    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…
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • bucky925
    bucky925 Posts: 2,052
    JohnInCarolina said:
    SGH said:
    And Chef Boyardee spaghetti. Forgot about that one. 
    Have you looked for Beefarino?
    https://youtu.be/ugazcvzOM0Q

    The best things in life are not things.  

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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
    Keepin' It Weird in The ATX FBTX
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  • Mr1egg
    Mr1egg Posts: 431
    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!
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  • Canugghead
    Canugghead Posts: 13,668
    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.
    canuckland
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  • Mr1egg
    Mr1egg Posts: 431
    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. 
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  • Canugghead
    Canugghead Posts: 13,668
    @Mr1egg I saw Cowboy at Costco too, would love to hear your feedback.
    canuckland
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  • Mr1egg
    Mr1egg Posts: 431
    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. 
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  • Legume
    Legume Posts: 15,936
    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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    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.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • Mr1egg
    Mr1egg Posts: 431
    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. 
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  • lousubcap
    lousubcap Posts: 36,714
    All you turbo fans need to recognize that the adult supervisory beverage time is severely impacted.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    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!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Elijah
    Elijah Posts: 877
    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. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,895
    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.
    Stillwater, MN
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • Mr1egg
    Mr1egg Posts: 431
    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. 
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