I work 2 weeks offshore.
I get home on Tuesday, Market Basket sales start on Wednesday.
I buy a couple of everything on sale in the meat box and start smoking on Thurs.
I need a day to prep the meat, then fill the pit/smoker on Thrus.
I vacuum pack everything individually so when we want something to eat, we just
pull a pack out of the freezer the night before to be ready to heat for lunch or supper.
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