This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

A Question I had for myself while eating tonight.

  • Filter
  • Time
  • Show
Clear All
new posts

    A Question I had for myself while eating tonight.

    Mod's I think this is the right channel. If not, feel free to scorn me and move.

    While eating diner, I was thinking about "what am I going to cook tommorow"? I realized I do that almost every day. I understand those who are working families, kids, school ect. you need to have a weekly meal strategy. Me, a retired old fart who basically cooks for himself does not have these challenges. Unless I'm doing a roast, ribs or some other cook that takes prep and planning it's usually a quick cook. Last night stuffed burger, tonight pork chop. I divest quicky. I used MH's Pork Rub on the chop and Meat Rub on the burger. Oh so good! Plug over.

    So, love to hear your approach.

    Yes wifey and me are both retired and have no plan usually. I take meat out of the freezer and think about what I will do with it later. I usually work a rotation of beef pork chicken sausage more or less. But in between we do a lot of carry out. Very loose.


      Get out of my head! It's not safe in there!!

      Seriously, I was thinking of posting a similar thread. I get bored of some things and too often decide to order takeout which is pretty pricey. Sometimes, the take out is something I just wouldn't do (Oaxacan enmoladas) but too often it's some kind of stir fry (tonight I compromised and grabbed frozen but handmade Indian food)

      Now that it's winter, I'm trying to do more meal prep - soups, stews, etc - that I can freeze and reheat on demand. For stir fry recipes I think I'm going to prep meat and veggies and freeze in serving size bags so I can grab them, fry and combine with rice and sauce.


      • Troutman
        Troutman commented
        Editing a comment
        Winter? It's like 90* here today Rick

      • rickgregory
        rickgregory commented
        Editing a comment
        it's 47F here :/

      I have it easy. Whatever she says we’re having even if it is different from whatever the plan was.


      • bbqLuv
        bbqLuv commented
        Editing a comment
        If the truth be told and not be scold
        She who must be obeyed has said what I made
        Back of my neck stands the fur
        She has spoken I must concur

      Usually plan out meals each weekend, but buy fresh for the next day each night. Monday was venison tacos, today a venison bolognase with pasta and salad, tomorrow venison Chili Frito pie, Thursday dogs and or brats, Friday shrimp and grits.


      • bbqLuv
        bbqLuv commented
        Editing a comment
        Venison Chili Frito pie, I like the sounds of that
        I bet leftover pulled pork would substitute for venison
        Thanks for the suggestion
        The recipe would be nice
        Or may google it twice

      • texastweeter
        texastweeter commented
        Editing a comment
        bbqLuv pm me, I'll send recipe.

      We wing it daily, but it's not hard 'cause my wife doesn't like pork, (except pulled pork on rare occasions), beef is unhealthy, and I'm not much of a seafood fan, so it's normally chicken followed by chicken the next day, and for a change, more chicken.


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        What about lamb and turkey? Or bison?

      • holehogg
        holehogg commented
        Editing a comment
        "We wing it daily".... may be time to try thighs and breasts.

      • RonB
        RonB commented
        Editing a comment
        @zero_vredit - nope...

      There are just the two of us and, somehow, I have become the primary food shopper and cook. I suggest meals for the next 3-4 days and she agrees or tells me something she has been craving. We go from there.

      I like to experiment and vary things around but she would be content with chicken, shrimp, and ribeyes, then repeat same.

      Next week I have 'scheduled' shrimp po'boys, babybacks, beef tenderloin tips, chicken thighs, homemade posole, and a brisket on Sunday. We'll eat mexican one night at one of our favorite cantina. That varies the proteins, plus she will be happy!


        Good question!
        My wife is the planner, and we pretty much have what she's planned us to have. Usually, she's got most days figured, and at least one day a week it seems like she's testing a new idea for a future big dinner with friends or a crowd of kid's friends. I'm her sous chef, so I make what she tells me to on those days.

        On the days she doesn't have planned or doesn't want to plan, I take over as the seat-of-the-pants guy and make what strikes my fancy. Often it's something created with the excellent starting point of leftovers from her planned meals, or think up something on the fly. I was sent to the store for something to grill this weekend, and thus the ill-fated chuck roast! The ribs came out great and the burgers were good. I'm generally inspired by something delicious I've seen here, to be honest. If we're both worn out and it's too late to start new, we've got excellent Mexican, Thai, and American take out places within a few minutes of the house.

        The Pit has been a good investment - its upped my game on the wing it days! And, even more on the days I plan ahead with a longer cook.


          I neglected tommorow. Feltman's hotdog with casing. Stuffed with cheese, Leaning to habranero. Wrapped on bacon. Done on gasser (last 2 aforementioned cooks were). Most likely onion rings as a side. Salad as a starter. Really have not not put much thought into this. Some vino. Thinking Pinot Gris.


            Whenever I ask for suggestions the answer is usually "whatever".
            Anybody have the recipe for this please let me know.


            • Draznnl
              Draznnl commented
              Editing a comment
              I often get the same suggestion. I find the recipe changes according to my whim.

            • bbqLuv
              bbqLuv commented
              Editing a comment
              I need a recipe for "whatever" also, too!

            I am a poor sleeper, so I often think about the next day or two's meals in the middle of the night. It's not uncommon for me to rummage through the freezer at 3am looking for ingredients or ideas. That's also when I surf through my Paprika recipes. By daylight, the decisions are made.



            • Murdy
              Murdy commented
              Editing a comment
              If you have to be up thinking about stuff in the middle of the night, what to make for dinner is not the worst you could do.

            We stock the freezer the pull something out each day.


              And here I am thinking, "Should I finish this?"


                I never know until about 15 minutes before it's time to cook.


                  I am truly surprised not one mention of Hot Dogs!
                  Really, no one plans on hot dogs?


                  • GolfGeezer
                    GolfGeezer commented
                    Editing a comment
                    Check your PBR levels. RichieB is making Feltman's HDs. Just sayin....

                  • bbqLuv
                    bbqLuv commented
                    Editing a comment
                    yes hot dogs and PBR,
                    I stand corrected,


                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read ourcompletereview

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker

                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts

                The Pit Barrel Cooker May Be Too Easy

                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review

                Is This Superb Charcoal Grill A Kamado Killer?

                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal

                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker