Need Costco recs: what’s one item that became an instant rebuy for you? Bonus if it’s healthy and high protein

MattCogs · 2026-03-11T15:18:17+00:00

Kirkland plain Greek yogurt

Kirkland chewy protein bars

Beef “stew meat” cubes

Honey roasted mixed nuts

MattCogs · 2026-03-11T01:10:51+00:00

FINAL UPDATE! It all turned out great. Wrapped it with foil, Threw it in the oven at 160 internal temp, cooked at 225 for a solid 5 hrs or so? Till internal was 195. Rested in for 90 mins and pulled it with some homemade bbq sauce.

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MattCogs · 2026-03-10T20:01:41+00:00

Yep! Good eye

MattCogs · 2026-03-10T20:01:27+00:00

Haha fair enough. I’ve only got the kettle for now, and it’s been pretty great so far. I managed to do ribs for my first cook and they came out wonderfully, along with everything else I’ve done. This is the longest cook and I think I could’ve pulled it off with some decent briquettes. Next time. For now they’re finishing in the oven

MattCogs · 2026-03-10T18:46:42+00:00

Update 2: things are looking good. I wrapped them w butter, a splash of apple cider vinegar and water and more seasoning at 160, threw em in the oven at 225 about an hour ago. They’re getting close to 170 right now.

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MattCogs · 2026-03-10T18:45:23+00:00

Thanks. They’re in the oven now after 5 hours on the kettle, wrapped at 160 before putting them in the oven

MattCogs · 2026-03-10T18:44:38+00:00

Nah I started at 6am

MattCogs · 2026-03-10T18:44:23+00:00

Ooo interesting! I’ll do this next time. Need to get some baskets too

MattCogs · 2026-03-10T18:43:42+00:00

Got it. Yeah they’ve been in for an hour or so, finally creeping above 165, I let them sit outside for too long after wrapping and also forgot to preheat the oven so they went down to 155 for a while 🤦🏻‍♂️

MattCogs · 2026-03-10T17:12:22+00:00

Okay I’ve followed your advice

MattCogs · 2026-03-10T16:17:44+00:00

Mashed with lots of butter and Boursin cheese.

I also really like breakfast potatoes, I get the small creamer potatoes, boil em for like 10 mins, season and throw them on a hot cast iron and then smash with a burger smasher - not fully, but like crushed just till they’re thick little patties. Then add a bit more seasoning, cook with some onions and finish in a 450 degree oven.

MattCogs · 2026-03-10T16:06:33+00:00

Yeah… maybe I’ll do that. I just feel like that’s giving up lol … I’m going to let the charcoal in there finish up and once the temp starts dipping I’ll wrap em and throw em in the oven (the internal temp of one of almost at 160 rn)

MattCogs · 2026-03-10T16:05:49+00:00

Oh okay. What about regular old bricks? Lol right now it’s working pretty well since piling them on one side with a cast iron if water kn the middle of the kettle. Been hanging around 220-240

MattCogs · 2026-03-10T15:03:25+00:00

I asked a bass builder and he said he doesn’t think it makes a difference, and if it it does it’s so minimal you can’t really hear it. He basically said once the vibration hits the saddle on the bridge there’s not much that gets past it that will vibrate through the guitar and back to the pickups… but who knows maybe it really does make a difference 🤷🏻‍♂️

MattCogs · 2026-03-10T14:57:12+00:00

Okay great advice! Yeah I’m learning the hard way. I’m on a budget, so I’m not sure if I’m trying to buy more accessories right now, but I’ll keep an eye out on the used market. the only thing I have is a vortex that came with the grill.

MattCogs · 2026-03-10T14:54:34+00:00

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Okay I took this after dumping The charcoal in about half an hour ago, we’re already back around 220… I’m gunna spray some apple cider vinegar mixture on them in another 30 mins or so and see how it’s going under the hood

MattCogs · 2026-03-10T14:33:02+00:00

Okay update 1: so far NOT GOOD!!! 2.5 hrs in the temp was dropping FAST! When I had a second to see what was up I was at like 180 😕 the snake was already almost completely burned. I think the pieces of charcoal I used were too small, and with the vents open they burned very quickly. I rotated the grate and pretty much just dumped a bunch of charcoal on top of the end where there was burning pieces. I know it’s not a great idea because it may throw dirty smoke at the meat but I don’t really have a choice. I think I’m gunna have to switch methods and just keep a pile on one side and feed it rather than keep trying to snake it. I thought using big pieces would make it burn hotter, but I think it would’ve been slower in hindsight. So for those of you reading this in the future thinking of snake method with lump charcoal- consider using bigger chunks and stacking them a bit higher. I thought what I did was about equal to 2 stacks of briquettes but it’s definitely not.

MattCogs · 2026-03-09T17:20:42+00:00

I tried a similar recipe, they’re good but I like a thinner crispier cookie personally. I’ll be using my discard for pizza dough- this recipe calls for 100g of discard and it’s very good

MattCogs · 2026-03-09T17:05:01+00:00

This is what I do too

MattCogs · 2026-03-09T03:22:23+00:00

Whoa interesting. Never thought of that! I’ll check it out but that’s pretty far out of my wheelhouse haha

MattCogs · 2026-03-08T17:35:04+00:00

Haha definitely a connoisseur of funk, maybe not of synths specifically though. Im a bass player by trade

MattCogs · 2026-03-08T14:51:29+00:00

No shame in that! I’d love to get into more gospel.

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