Giant eagle- 3.9lbs chicken thighs for 4.00
Literally 2 weeks worth of meat for less than $5!
1 Like
What? Two weeks? That’s 2-3 days, tops.
2 Likes
I’m also counting on canned mackerel (6 15-oz cans for $10ish) and eggs (.7/dozen), but those aren’t meat.
Let’s hope those deals are still on in a year when I’ll actually need them 
Speaking of chicken- I bought a small $4 rossterie chicken and polished the entire thing off for dinner 
3 Likes
I attribute one of my stents solely to their fried chicken. The one by my house makes The Best fried chicken ever, and on Sunday mornings they blast you with the smell as soon as you walk through the door.
I can’t shop there on Sunday mornings any more.
2 Likes
Sounds delicious, but fried food tends to go straight out my other end very fast
1 Like
I’m just doing compound lifts at the moment and I noticed yesterday that if I total up my poundage for the week I’m moving around over 18 ton a week. That’s nearly 7 Range Rover Sports. I like to play around with that imagery, it makes me happy.
2 Likes
Can’t stop watching this
Explore.org has amazing live cams for all kinds of nature stuff.
1 Like
I made a Tomahawk on the grill a few years ago.
Put one of those oven thermometers in it. Cooked indirect in a Weber. Turned and/or flipped every 5 minutes or so (grillers’ sin). When the temp hit 100F I removed from the grill and wrapped in foil and rested for 20 minutes. In the meantime, I cooked some prime sirloins in the smoke left by the fat and marrow that dripped into the kettle. I also started new coals.
After the rest, I took out the Tomahawk and set it on direct heat, as close to coals as possible for 2 minutes or so per side.
Since it had already rested, no need to wait again to slice.
Best personal meat experience evah!
1 Like
fully agree and can highly recommend. Tomahawks are the single best meat for BBQ. Even the fat is very tasty!!
never understood why ppl are advising against the grillers sin… its half the fun!!
I’d wager b/c they heard some guy they think of as an ‘expert’ say this shit and don’t appreciate the individual art one can derive from grilling flesh on an open flame
“Don’t flip the meat more than once” is both the most non-sensical and yet most repeated grill dogma I’ve ever been offered at the grill-side gathering. It defies logic, but it persists.
Almost like gym advice.
Fortunately, I’m now the greybeard at the gatherings, and I promise to do my best to extinguish this stupid myth.
I think it’s a lot like a kid walking up to the guy who is repping 3 plates on the bench and tells him he should put his feet up on the ends.
He wants to show that he knows something, but he’s telling the wrong person.
Watched The Last Dance, that series makes me happy. Outstanding.
I happen to enjoy meat that is disgustingly burnt on the outside and rare on the inside, so that “advice” works for me, but for most people, you’re right
Good luck with that. A lot of people still think squatting below parallel is bad for the knees
Well, if we’re talking normal-sized steaks, you shouldn’t have it on the grill long enough to flip more than once…unless the griller is one antsy muthafuckah! As a Californian, tri-tip is a favorite cut and requires patience and talent to get right.
I’m talking 18oz Costco ny strips, those things are 3in thick minimum
Yeah, those are a little more work. NYs cause some ridiculous flare-ups! Turn your back and you have ash chops.
1 Like