mmm-yoso is not on vacation. It’s just Cathy blogging today.
Last week, Ralph’s, a local grocery store, 
had a few items for sale. Brisket was on sale for $1.30/pound. A slab of beef ribs went for $1 a pound, asparagus, carrots, sweet potatoes and some prepackaged organic lettuce was marked down to $2 and the large Macaroni and Cheese container from Stouffer’s was priced the same as the small container. OK, dinner… and then some.
The Mister put a dry rub on the brisket. (He mixed garlic powder with Montreal Seasoning) and then put wood chips (after soaking in water) on the hot side of the grill (in foil) and left the meat on the indirect heat side of the grill…for about two and a half hours-when the fat on top started to caramelize-
He put the vegetables in foil and topped with butter and Herbes de Provence and placed on the indirect heat side of the grill. That was a meal..and sandwiches for a few days.
The brisket was moist and pretty tender.
The next day, he put the same dry rub on about 4 pounds of the beef ribs and grilled for about 20 minutes on each side-until the flames got as tall as me- and we made the Stouffer’s Mac and Cheese and the salad… 
Altogether we spent less than $10 and got at least five meals. I enjoy shopping only for sale items and seeing what kind of meal can be made…a little game.
and, for those who asked:
The smoked turkey, made on Sunday after Thanksgiving by The Mister…its wonderfully juicy and not too smokey, just right! This was one of those generic 16 lbs or less turkeys, frozen for $4 at Vons. Turned out to be the best meal(s) of all.
good lord…..you guys are kings of the hill ;-).
Nothing like whipping up something that cost less than going.
Thanks, Billy…it is a game we have played for years now…I’m just sharing.
is that your kitchen grill?
Outside grill only…Not an “outdoor kitchen” like so many people have now…Its a Bakers and Chefs brand, by Grand Hall, max input 64K BTU/hour, 3 burners plus rotissiere burner. Got in 2001 after the plain ole two burner one from Sears died after about 15 years of daily use…and 7 burner replacements. We go through two 5 galon propane tanks a year; usually refilling around Cinco de Mayo and when the Blue Angels come to town. 🙂
Tell the Mister he can come over and grill for my parties any time. =D
– Chubbypanda
He does love to cook, CP…and with me in a one handed/gimp state of being, He has had to do a little bit more than usual (with the cast on, I couldn’t even hold a tomato or onion for slicing…nor hold a fry pan correctly while trying to scramble an egg).
Ooh, that smoked turkey looks very tasty! How did you smoke it? Indirect heat on the grill with a plate of wood chips?
After doing a lot of smoking on the gas grill, I finally broke down and bought the $50 charcoal smoker at Walmart. (Photo of it on the Nov 22 post “Thanksgiving Eve”). It lets me smoke at a lower temperature. The gas grill was actually TOO GOOD and I always had to struggle to balance heat and smoke.