What do you do when there's a $1.99/lb. deal?


 
Timothy F. Lewis

Timothy F. Lewis

TVWBB 1-Star Olympian
I had instructions for some spaghetti sauce, sloppy joes and tater tot casserole, with the leftovers from that I made three burgers!
three+ quarts of sauce, a quart of sloppy joes, and the base for a nice load of tater tot casserole. Still have five pounds of ground beef left for some meatloaf construction tomorrow.
Felt pretty good to work in the kitchen for a while this afternoon.
Feasting here on Saturday (John Wayne birthday party festivities suspended this year, SWMBO still recovering from back surgery) …
Standing rib roast of beef
Fresh ricotta lemon pasta
Green beans
Mushroom caps
Strawberry shortcake
I’m not sure just how much I need to do, small gathering this year.
Who knows what else will strike a fancy!?
Debating some beets and maybe a small batch of horseradish sauce.
Fresh radishes with butter and salt, not sure about more appetizers, maybe some Mettwurst with peppers and onions…
 
Timothy F. Lewis said:
I had instructions for some spaghetti sauce, sloppy joes and tater tot casserole, with the leftovers from that I made three burgers!
three+ quarts of sauce, a quart of sloppy joes, and the base for a nice load of tater tot casserole. Still have five pounds of ground beef left for some meatloaf construction tomorrow.
Felt pretty good to work in the kitchen for a while this afternoon.
Feasting here on Saturday (John Wayne birthday party festivities suspended this year, SWMBO still recovering from back surgery) …
Standing rib roast of beef
Fresh ricotta lemon pasta
Green beans
Mushroom caps
Strawberry shortcake
I’m not sure just how much I need to do, small gathering this year.
Who knows what else will strike a fancy!?
Debating some beets and maybe a small batch of horseradish sauce.
Fresh radishes with butter and salt, not sure about more appetizers, maybe some Mettwurst with peppers and onions…
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Holy cow helluva feast. I have to put on a pretty big one Saturday for Blake's 15th birthday. His mom was last week. Gonna hit the road out to Mundelein Sunday out to my bro's and doing greek style rack of lamb (garlic, lemon zest, EVOO, S&P, oregano and thyme). Then on the grill over there. He's got a gen 2 Summit BTW with Dave Santana grates (it's a 4 burner FWIW). I believe he's gonna be selling it. IIRC it's in pretty decent shape fire box wise. He's also got a Q200 will likely sell as well. FWIW the Summit is NG now. But it's one that can easily be put back to LP with orifices only. Because it has the continuous valves.
If any interest let me know and I will ask him about timing and $$$$
 
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BFletcher said:
Did you find ground beef for $1.99? 80/20?
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Yes, my apologies it is 80/20 Meijer’s. Limit 5. Sorry forgot to mention both of those points.
Burgers last night were pretty good! Sauce tested out very tasty! The sloppy joes were made with bacon ketchup (I was out of regular Heinz!) very interesting, I like it! I have to remember where I got the stuff…
 
I never buy ground beef from those big stores that get it in giant tubes of mystery meat. If I buy pre-ground beef it's only from a couple trusted meat shops that many time grind it fresh right as I order it. Have been through food poisoning far too many times
 
I agree with Brenda T. At that price for 80/20 I would have bought a couple of giant tubes as well. That's a great price in today's market. Even if they are only 1 lb. tubes I would have bought the limit of 5.
 
The nice thing, at least in my opinion, is they are NOT tubes, they are hand packed trays from the butcher in-the store shop! I am not a fan of tubed “packing house” stuff, given the various “contamination” issues over the last while, I will continue that practice.
 
If you absolutely KNOW they have a reliable cutter doing it properly in the store it can be fine. I don't go into many of these grocery stores any more. If Costco, Sam's or my 2 local small markets don't have what I need then I figure I don't really need it. I use ground beef so infrequently that I rarely buy it and instead choose to grind what I need myself
 
LMichaels said:
I never buy ground beef from those big stores that get it in giant tubes of mystery meat. If I buy pre-ground beef it's only from a couple trusted meat shops that many time grind it fresh right as I order it. Have been through food poisoning far too many times
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I used to work in a grocery store and got to know the meat cutters. There were two kinds of ground. What they ground from the trimming scraps was labeled as ground chuck or ground sirloin etc. based on the percent of fat they threw in. The other ground came to them in big tubes pre-ground and they ran it through the grinder again and packaged in trays. It was labeled as 80/20, 70/30 etc. ground beef. The stuff in tubes is probably a more accurate beef/fat percentage.
 
Timothy F. Lewis said:
I had instructions for some spaghetti sauce, sloppy joes and tater tot casserole, with the leftovers from that I made three burgers!
three+ quarts of sauce, a quart of sloppy joes, and the base for a nice load of tater tot casserole. Still have five pounds of ground beef left for some meatloaf construction tomorrow.
Felt pretty good to work in the kitchen for a while this afternoon.
Feasting here on Saturday (John Wayne birthday party festivities suspended this year, SWMBO still recovering from back surgery) …
Standing rib roast of beef
Fresh ricotta lemon pasta
Green beans
Mushroom caps
Strawberry shortcake
I’m not sure just how much I need to do, small gathering this year.
Who knows what else will strike a fancy!?
Debating some beets and maybe a small batch of horseradish sauce.
Fresh radishes with butter and salt, not sure about more appetizers, maybe some Mettwurst with peppers and onions…
Click to expand...
Would love to find a deal like that. My chest freezer, normally full, has room for 40 or 50 lbs. of meat. I don't use bulk ground beef for burgers, but do use it in chilis, meat sauces and sometimes sausage making. US Chef's Store has IBP briskets on sale for $4.19/lb. If I can get to Reno before the sale ends, will pick up 2 or 3. Do pastrami with one, grind one and keep one in the freezer for later use.
 
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