Just got back from Harris Teeter in Asheville and I'm a happy BBQ man.:grin:
This is chicken leg quarters at $.49/lb, chuck roast at $3.49/lb, silk milks with coupon 2/$5, ez peel shrimp at $6.99/lb annnnd smithfield natural pork butts at $1.29/lb!! Grand total $75 and some change out the door!! Whoop whoop!!
BTW, if she finds out I laid this out on the table I'm in big trouble....so SHHHH!!:heh::heh:
Also, since I didn't wanna just post a groceries pic here's some breakfast and some lunch from this past week.
The first is a sauteed mushroom omelet with sharp cheddar. BTW, sprinkled some death dust on the shrooms at the last bit of the saute.....farking good!!
And lastly some jerk pork loin inspired by the several jerk threads lately. I butterflied half a loin and cut some slits in a crosshatch pattern on both sides then laid the walkerswood jerk seasoning and garlic infused olive oil to it. I rolled it up and vacuum sealed it overnight. The next day as the grill was heating up I took the meat out and began to brush on some vinegar to each side letting it soak in and repeating till the fire was ready. Then onto a medium heat weber performer with grillgrates.
Hope y'all enjoyed the pics!
This is chicken leg quarters at $.49/lb, chuck roast at $3.49/lb, silk milks with coupon 2/$5, ez peel shrimp at $6.99/lb annnnd smithfield natural pork butts at $1.29/lb!! Grand total $75 and some change out the door!! Whoop whoop!!
BTW, if she finds out I laid this out on the table I'm in big trouble....so SHHHH!!:heh::heh:
Also, since I didn't wanna just post a groceries pic here's some breakfast and some lunch from this past week.
The first is a sauteed mushroom omelet with sharp cheddar. BTW, sprinkled some death dust on the shrooms at the last bit of the saute.....farking good!!
And lastly some jerk pork loin inspired by the several jerk threads lately. I butterflied half a loin and cut some slits in a crosshatch pattern on both sides then laid the walkerswood jerk seasoning and garlic infused olive oil to it. I rolled it up and vacuum sealed it overnight. The next day as the grill was heating up I took the meat out and began to brush on some vinegar to each side letting it soak in and repeating till the fire was ready. Then onto a medium heat weber performer with grillgrates.
Hope y'all enjoyed the pics!