PSA - Kroger has pork shoulder on sale for .99/lb

Heard an ad on the way home...pork butt still on sale for 99 cents a pound.

WBH forgot to mention you must have a Kroger card to get that price.

AnomanderRake wrote:

tGreenWay wrote:

Until some other store, besides Kroger, starts selling Boarshead brand deli meats & cheeses, they'll continue to get some of my business.

Fair enough but I encourage you to try Dietz & Watson at Meijer when you get a chance. Boars Head is better than most deli meats but they're definitely not infallible.

Dietz & Watson is in the same price range, very comparable in price/quality and they post all of their ingredients online, something Boars Head has never and will never do because their marketing is mostly BS.

I'll give it a try. Do they make cheeses, too? BTW, I don't GAS about marketing. It all came down to flavor. The available deli turkey breast products sold just paled when compared to the BH flavor. When Goodrich's closed, I just drifted to Kroger.

One other thing: If Meijer hasn't fixed the speed of their deli employees, I don't see myself sticking around. The only service slower in the EL store was in seafood and meats. This was several years ago, however, so I would hope the issues were corrected.

tGreenWay wrote:

AnomanderRake wrote:

Fair enough but I encourage you to try Dietz & Watson at Meijer when you get a chance. Boars Head is better than most deli meats but they're definitely not infallible.

Dietz & Watson is in the same price range, very comparable in price/quality and they post all of their ingredients online, something Boars Head has never and will never do because their marketing is mostly BS.

I'll give it a try. Do they make cheeses, too? BTW, I don't GAS about marketing. It all came down to flavor. The available deli turkey breast products sold just paled when compared to the BH flavor. When Goodrich's closed, I just drifted to Kroger.

One other thing: If Meijer hasn't fixed the speed of their deli employees, I don't see myself sticking around. The only service slower in the EL store was in seafood and meats. This was several years ago, however, so I would hope the issues were corrected.

Dietz & Watson is comparable in flavor but that's a pretty subjective question so I'll have to let you decide for yourself there.

As for Deli speeds...still slower than they should/could be.

PSA: Kroger's sale ended Tuesday, but Meijer will have pork butt on sale for 99¢ starting Sunday.

Someone should make an app tracking the cheapest pork butt. Call it Pork Butt Buddy.

Watch Out Pylon! wrote:Someone should make an app tracking the cheapest pork butt. Call it Pork Butt Buddy.

Porkin the butt?

Watch Out Pylon! wrote:Someone should make an app tracking the cheapest pork butt. Call it Pork Butt Buddy.

they actually have that already, but it's called "tRCMB"...

DWags wrote:

Watch Out Pylon! wrote:Someone should make an app tracking the cheapest pork butt. Call it Pork Butt Buddy.

Porkin the butt?  

I think "Cheap Butts" is catchy.

Last night I put the rest of my butt in the frying pan and carmelized it with some jalapeños. I highly recommend

God dammit you fuckin idiots I can't move individual posts. Deleting them all.

Getting back on topic.....Meijer has Pork Shoulder butts on sale starting tomorrow @ $1.19#

Hope that post gets WBH out of his snit.

This thread would have beat PSU. Too bad it got locked.

LooseGoose wrote:Getting back on topic.....Meijer has Pork Shoulder butts on sale starting tomorrow @ $1.19#

It depends on where you live.  At Meijer in the metro Detroit area, Flint, Lansing it is 99¢ lb.

Detroit is better than Grand Rapids (at Meijer anyway).

Going to try to smoke some chicken thighs today

PSA:  Pork butt will be on sale at Kroger again starting Wednesday for 99¢ pound.

aualum06 wrote:Going to try to smoke some chicken thighs today

Interested to know how this went

aualum06 wrote:Going to try to smoke some chicken thighs today

it doesn't hurt to use lubricant, ya know.. and I suspect the chicken would appreciate it.

Not a fan of smoked chicken for the most part. That is all.

I made pulled pork sliders with spicy coleslaw for the super bowl and they were pretty good considering I had to braise the pork butt in the oven then cook it in a slow cooker. Sometimes I wish I lived in a house instead of a downtown apartment so I could have a smoker...

AnomanderRake wrote:Sometimes I wish I lived in a house instead of a downtown apartment so I could have a smoker...

You can have a smoker. Don't let the man keep you down.

Watch Out Pylon! wrote:Not a fan of smoked chicken for the most part. That is all.

After many trials discovered most smoked poultry is done completely wrong. It can be done low and slow but that wrecks it IMHO.

Hot and fast works best. Whole chickens take 70-75 minutes at 400. Pecan chunks are best for poultry.

LooseGoose wrote:

AnomanderRake wrote:Sometimes I wish I lived in a house instead of a downtown apartment so I could have a smoker...

You can have a smoker. Don't let the man keep you down.

I actually could but I'd have to lug it up to the roof every time I want to use it. Definitely would consider that if I was near the top floor.

The Pantry wrote:

aualum06 wrote:Going to try to smoke some chicken thighs today

Interested to know how this went

They turned out okay for a first try. Recipe called to add barbecue sauce for the last hour and that really messed then up I think.

AnomanderRake wrote:

LooseGoose wrote:

You can have a smoker.   Don't let the man keep you down.

I actually could but I'd have to lug it up to the roof every time I want to use it. Definitely would consider that if I was near the top floor.

Your building doesn't have elevators to the roof? You poor bro?

What the hell? Are they talking about the flooding in California? Anybody else get one in their Kroger?

Bump. Sale starts Wednesday.

... and 1.69 cherries for DWags.

MSU has the in, just got my ad and it's all there $0.99 butt, the $1.69 cherries and $0.88 for 18 eggs.

So smoked butt, deviled eggs and cherry pie this weekend.

Okay, I has my ten pound Kroger pork butt, a couple libs of Kroger cherries and a one time used, fairly good charcoal grill, that is a top of the line model from Walmart. Now what do I do? The cherries are pretty much gone so they aren't going to factor into the equation, but I still need to know what to do with the butt. Dry rub, throw it on the not as hot side of the grill, cook for several hours, baste it? If I wanted something dried out I'd give Tanfan a call, but, I don't want to end up with a dried out piece of meat after spending half a day tending to the coals.

Jake from State Farm wrote:Okay, I has my ten pound Kroger pork butt, a couple libs of Kroger cherries and a one time used, fairly good charcoal grill, that is a top of the line model from Walmart. Now what do I do? The cherries are pretty much gone so they aren't going to factor into the equation, but I still need to know what to do with the butt. Dry rub, throw it on the not as hot side of the grill, cook for several hours, baste it? If I wanted something dried out I'd give Tanfan a call, but, I don't want to end up with a dried out piece of meat after spending half a day tending to the coals.

Wait for Pantry or WBH they're the experts on butts - or sift through these threads for their past advice:

https://spartanswill.forumotion.com/t14814-the-2017-cooking-thread-paleo-baking-grilling-q-sushi-whatcha-got

https://spartanswill.forumotion.com/t1153-swill-q-thread

LooseGoose wrote:

Jake from State Farm wrote:Okay, I has my ten pound Kroger pork butt, a couple libs of Kroger cherries and a one time used, fairly good charcoal grill, that is a top of the line model from Walmart. Now what do I do? The cherries are pretty much gone so they aren't going to factor into the equation, but I still need to know what to do with the butt. Dry rub, throw it on the not as hot side of the grill, cook for several hours, baste it? If I wanted something dried out I'd give Tanfan a call, but, I don't want to end up with a dried out piece of meat after spending half a day tending to the coals.

Wait for Pantry or WBH they're the experts on butts - or sift through these threads for their past advice:

https://spartanswill.forumotion.com/t14814-the-2017-cooking-thread-paleo-baking-grilling-q-sushi-whatcha-got

https://spartanswill.forumotion.com/t1153-swill-q-thread

Will do, thanks. I thought there was a couple threads around here about how to cook some delicious butt.

Jake you're not going to dry it out. I promise.

That plan works just fine. A 10 lb butt will take a long ass time, even if your grill runs at 400 degrees or so. I'd estimate 6 hours (@ 400). If you run 275, figure an hour/lb. If cooking hot, you just want to watch for color and wrap it the bark gets TOO charred, depending on how dark you like it. Internal temperature in the center when done will be somewhere north of 200 degrees, even up to 210/215. It's done when it falls apart to the touch.

Don't be scared to put it in the oven, either. It will make your house smell glorious.

It's going to leak, so plan accordingly.

Pretty hard to fuck up a butt. The best ones don't leak until you break the bark.

Yep.

As for dry rub, I'd go about 3:1 coarse ground black pepper to salt. No need for anything fancier. The surface to total meat area makes it somewhat of a waste to get too crazy experimenting with different expensive spices.

Agree. Butt rub needs nothing but simplicity.

Have done some butts like leg of lamb...knife slits to shove in garlic slivers. Could do the same with jalapenos.

This last page kind of reads like porno.

Pantry, I was over at my parents last weekend and was discussing with them my grinder/stuffer purchases. Conversation came around to grape leaves. These have been a staple in my household growing up for years. First they were made by my paternal Grandmother, then my Aunt and eventually they taught my (white as shit) Mom to make them and she does a pretty good job. There are all kinds of variations out there and I've never had any as good as the ones made in my family (most, frankly are pretty gross). The Leb variation seems pretty simple - some ground lamb, rice, lemon juice, wrapped in these leaves that are literally picked off of the vine and simmered over some broth for a long ass time.

I told my Mom that this was the next thing she needed to teach me to make (I think I posted previously about her passing down her Mom's apple pie recipe to me). My Dad says he goes to a joint in Eastern Market, picks out some lamb legs and they grind them down for him. He promises to take me there. Also says that lamb ribs are awesome (but fatty) and would be great smoked on my pit.

I think I need to learn to cook some of these old country dishes to add to my repertoire and go along with my Texas style BBQ.

Learn old school stuff while they are still around to teach you. Recipes/techniques passed down are priceless.

The Pantry wrote:Learn old school stuff while they are still around to teach you. Recipes/techniques passed down are priceless.

Funny WBH brought this up today. A long series of small stupid acts led to me doing a complete clean and search of my desk for the 1st time in 20+ years. In amongst the debris and disarray I came upon an old notebook full of recipes from my grandmother.

Looking forward to trying a couple.

The search was unsuccessful.

Jake from State Farm wrote:

LooseGoose wrote:

Wait for Pantry or WBH they're the experts on butts - or sift through these threads for their past advice:

https://spartanswill.forumotion.com/t14814-the-2017-cooking-thread-paleo-baking-grilling-q-sushi-whatcha-got

https://spartanswill.forumotion.com/t1153-swill-q-thread

Will do, thanks. I thought there was a couple threads around here about how to cook some delicious butt.

Awaiting Jake's report.