Weekend Cook's Plan

Cook's plan for Fri Oct 2 to Sun Oct 4, 2026, 10 guests per meal. Private page: not in the menu.

Groceries: printable checklist →

Friday dinner, about 7:00 PM

Grilled Boneless Chicken Thighs (6 to 7 lb boneless skinless thighs or leg meat), Cucumber, Jicama and Mango Salad, Mexican-Style Rice (2 batches), Creamy Avocado & Tomatillo Salsa (x1.5) and Warm Corn Tortillas (40 to 50).

  • Start todayShop (list below). A Mexican market such as Vallarta is the best single stop for carne asada seasoning, Tajin, jicama, mangos, tomatillos, dried pasillas, tortillas and chips. This one list covers all weekend, including Saturday ribs and Sunday game day.
  • 11:45 to 1:00Shop.
  • 1:30Boil the salsa base (jalapeño, onion, tomatillo, tomato) → drain → cool → refrigerate.
  • 2:30Rub the chicken all over with carne asada seasoning (be liberal), cover and refrigerate.
  • About 3:00Mix the citrus (1 c OJ, 1/2 c lime, 1/2 c lemon, about 2 c total) and bag the chicken. Marinate 1 to 4 hr; about 3 1/2 hr by grill time.
  • 4:00 to 4:30Salad: peel the jicama and cut into sticks or cubes, cut the cucumbers and mangos → toss with the lime juice, Tajin, cilantro and salt → cover and chill (up to 3 hr ahead).
  • 6:00Rice, 2 batches in two 10" cast iron pans, each exactly as written: crisp the bacon → toast the rice until golden → add the boiling seasoned broth → low boil → cover on lowest heat 25+ min. Ready about 6:45, holds covered.
  • 6:15Heat the grill to medium-high. Blend the salsa base with the avocado, lime, salt and pepper, then stir in cilantro.
  • About 6:30Grill the thighs over medium-high, 5 to 6 min per side, in batches, to 175°F inside → tent with foil and rest 5 min.
  • 6:45Warm the tortillas on a hot comal or the grill, 30 to 45 sec per side → towel-lined basket or tortilla warmer, covered.
  • 7:00Buffet: chicken (tented), salad (cold, extra Tajin on top), rice, salsa, tortillas. Guests eat as they arrive.
  • After dinner, by 9:00Soak 1.5 lb navy beans for Saturday's Bourbon Baked Beans.
  • 9:00 PMSlider roll biga: mix 300 g bread flour, 180 g cool water and 1/4 tsp instant yeast until no dry flour is left → cover, leave at cool room temperature overnight.

Salsa tip: add the avocado in the last 30 min so it stays green.

Saturday dinner

Slow-Cooked Pork Ribs (5 to 6 racks baby backs), Bourbon Baked Beans (x1.5), Fennel Potato Salad (x2). Dinner about 7:00 PM. Saturday also covers Sunday prep (pasilla salsa, hoagie dip, slider roll and pretzel doughs, steak marinade).

  • 8:00 AMFennel Potato Salad (x2): boil and cool 4.4 lb potatoes → assemble → fridge. Hold the basil and a few fronds to fold in just before serving.
  • About 9:00 AMBiga should be domed and bubbly → cover and move it to the fridge until tonight.
  • 9:00 AMBourbon Baked Beans (x1.5) into a 300°F oven, covered, about 4 hr. Check hourly and add water or bourbon as needed. Done about 1:00 PM; rewarm low at dinner.
  • 12:00 to 12:45 PMRibs: pull the membranes, cut each rack into 3 or 4 sections, rub all over (brown sugar, paprika, salt, pepper, garlic and onion powder, chili powder, dry mustard, cayenne).
  • By 1:00 PMRibs into 2 large slow cookers (1/4 c cider vinegar in each), standing on edge, meaty side out. LOW 6 to 7 hr, lid on.
  • 2:00 to 3:00 PMPasilla Salsa (x1.5): toast the 9 pasillas in 1 1/2 Tbsp oil in cast iron until they smell nutty → pasillas, serranos and garlic into a small pot of water, bring to a boil, turn off, cover and let cool → strain → blend, slowly adding the 2 1/4 c fresh orange juice (about 8 oranges) only while blending → salt to taste → fridge for Sunday.
  • 6:40 PMBroiler on, rack 6 inches below. Ribs onto 2 foil-lined sheet pans, meaty side up, brush with sauce → broil 3 to 5 min until bubbling and charred at the edges (or 2 to 3 min per side on the grill).
  • 6:45 PMBiga out of the fridge so it warms up for about an hour.
  • 7:00 PMDinner: ribs with extra sauce, beans rewarmed low, potato salad with the basil and fronds folded in.
  • After dinner, about 7:45 PMHoagie dip (x2) for Sunday sliders: whisk the dressing, toss in the chopped meats, provolone, tomatoes, peppers and onion, chopped romaine on top → cover, fridge overnight.
  • About 8:00 PMDoughs in one session. Slider rolls: tear the biga into 330 g warm water, add 450 g bread flour, 1 tsp instant yeast and 1 Tbsp honey, mix, rest 20 min → add 2 1/2 tsp fine sea salt and 2 Tbsp olive oil, knead 8 to 10 min → cover, rise 1 to 1 1/2 hr. While it rests, make the pretzel dough, 2 separate batches → knead → oiled bowls, covered tightly → fridge overnight. It should roughly double.
  • 8:30 to 9:00 PMBlend the skirt steak marinade and bag the steak (about 20 hr by grill time, inside the 24 hr max).
  • About 9:30 PMSlider rolls: divide into 20 (about 65 g each), shape into tight balls or small oblongs → 2 parchment-lined sheet pans, 1 inch apart → cover, fridge overnight (fine for up to about 18 hr).

Sunday game day (Eagles vs Rams), ready by 10:00 AM

Soft Pretzels (x2, 16) with spicy brown mustard, Italian Hoagie Dip Sliders (x2, about 20 sliders) on homemade Italian Slider Rolls (20), Pasilla Salsa (x1.5, made Saturday) with tortilla chips.

  • 7:00Pretzel dough out of the fridge, still covered, about 45 min.
  • 7:30Slider rolls out of the fridge, still covered, to finish proofing 60 to 90 min (puffy, a gentle poke springs back slowly). Oven to 425°F for everything this morning. Line 4 half-sheet pans with parchment and brush with oil for the pretzels.
  • 7:45Soda bath to a rolling boil (Dutch oven). Divide, roll 24-inch ropes, shape 16 pretzels.
  • 8:10Boil each pretzel 30 sec → egg wash → pretzel salt. Top up the bath with water and soda if it gets low.
  • 8:15Bake pretzel pans 1 and 2 at 425°F, 14 to 16 min (a little longer than at 450°F), dark golden → racks.
  • 8:32Bake pretzel pans 3 and 4 → racks.
  • 8:50Rolls: brush with egg wash (1 egg + 1 Tbsp water), sesame seeds if using → bake both pans 16 to 20 min, rotating halfway, deep golden (about 200°F inside) → racks. Everything out by about 9:15.
  • 9:15Oven down to 200°F. Let the rolls cool completely before splitting.
  • 9:30Pasilla salsa out of the fridge, stir, taste for salt → bowls with the tortilla chips. Mustard in bowls.
  • 9:40Split the 20 cooled rolls. Pretzels into the warm oven a few minutes to rewarm. Stir the romaine into the hoagie dip and pile it into the rolls (a heaping 1/3 c each).
  • 10:00Kickoff.

Sunday dinner, about 5:00 PM (before the 5:20 PM game)

Skirt Steak on the Coals (x2.5, 5 lb), Garlic Parmesan Hasselback Potatoes (x2.5), Zucchini Ribbon Salad (x3), Grilled Corn and Avocado Salad (x2).

  • 2:30Grill the corn (medium-high, about 10 min) → cool → cut kernels. Prep tomatoes, red onion, cilantro and lime dressing; hold. Avocado waits until 4:40.
  • 3:00Slice the 10 potatoes Hasselback style, brush with garlic butter, salt and pepper.
  • 3:30Potatoes into 425°F (2 sheet pans), 50 to 60 min.
  • 3:45Light 2 chimneys of lump charcoal.
  • 4:15Steak out of the marinade, pat dry, salt.
  • 4:20Parmesan on the potatoes → back in 15 to 20 min.
  • 4:25Blow off the ash → steak directly on the coals 1 min per side, in batches → double foil, rest 15 min.
  • 4:30Zucchini ribbons + tomatoes + vinaigrette, rest 10 to 15 min (feta and herbs go on at serving).
  • 4:40Potatoes out (hold in the turned-off oven). Avocado into the corn salad, dress, toss.
  • 4:45Slice the steak thin across the grain, toss with the juices in the foil pouch.
  • 5:00Dinner buffet: steak (in foil), potatoes, both salads. Feta and parsley on at the last second.

Combined shopping list (Fri + Sat + Sun, for 10)

(F) Friday, (S) Saturday, (Su) Sunday. P likely pantry staple, check before buying. Rebuilt 1:00 PM PT from the recipe pages: game day is Soft Pretzels, Italian Hoagie Dip Sliders on homemade Italian Slider Rolls, and Pasilla Salsa with chips; Slow-Cooked Pork Ribs on Saturday. Printable checklist.

Produce

  • Yellow onions, 2 large (S beans) + 1 to 2 more if adding onion to F rice
  • White onion, 1 large (F salsa)
  • Red onions, 2 to 3 small (S potato salad, Su corn salad, S hoagie dip x2)
  • Garlic, 4 heads (S beans, S pasilla salsa 8 to 15 cloves, Su steak, Su potatoes; + F rice optional)
  • Tomatillos, 10 to 12 (F)
  • Jalapenos, 6 (3 F tomatillo salsa, 3 S pasilla salsa)
  • Serrano chiles, 2 to 4 (S pasilla salsa)
  • Juice oranges, about 8 (2 1/4 c fresh-squeezed, S pasilla salsa)
  • Tomato, 1 small (F)
  • Cherry tomatoes, 3 pints (Su dinner) + grape tomatoes, 2 pints (S hoagie dip x2)
  • Romaine, 2 heads (S hoagie dip x2)
  • Jicama, 2 medium (F salad)
  • English cucumbers, 4 (F salad)
  • Mangos, 4 ripe (F salad)
  • Avocados, 8 (4 F salsa, 4 Su corn salad)
  • Cilantro, 4 bunches (F salsa, F salad, Su corn salad)
  • Limes, about 23 (12 F: 4 chicken marinade, 4 salsa, 4 salad; 4 Su corn salad, 6 to 7 Su steak marinade, + F rice garnish). Shortcut: bottled lime juice for marinades.
  • Lemons, about 6 (3 F chicken marinade, 3 Su zucchini salad)
  • Fennel, 2 bulbs with fronds (S)
  • Basil, 2 bunches (1 c S, Su zucchini garnish)
  • Parsley, 2 bunches (S, Su)
  • Mint, 1 bunch, optional (Su zucchini garnish)
  • Scallions, 10 (2 bunches) (Su steak)
  • Potatoes, 4.4 lb (2 kg) for potato salad (S)
  • Large baking (russet) potatoes, 10 (Su)
  • Zucchini, 6 medium (Su)
  • Corn, 8 ears (Su)

Meat / Butcher

  • Boneless skinless chicken thighs or leg meat (no breast), 6 to 7 lb (F)
  • Bacon, 12 strips (F rice)
  • Baby back pork ribs, 5 to 6 racks, about 12 to 14 lb (S)
  • Inside skirt steak, 5 lb (Su dinner)

Deli

  • Ham, 1/2 lb (hoagie dip x2)
  • Genoa salami, 1/2 lb
  • Capicola, 1/2 lb
  • Provolone, 1/2 lb

Dairy / Eggs / Refrigerated

  • Unsalted butter, 1 lb (about 1 1/2 sticks Su potatoes, 1 stick Su pretzels) P for part
  • Eggs, 2 yolks (Su pretzels) + 1 egg (slider roll egg wash) P
  • Parmesan, 12 oz to 1 lb wedge (3 3/4 c grated, Su)
  • Feta, crumbled, 8 oz (1 1/2 c, Su)
  • Orange juice, 1 c (F chicken marinade)
  • Mayonnaise, about 2 1/3 c (1 c S potato salad, 1 1/3 c hoagie dip x2) P
  • Corn tortillas, 40 to 50 (F)

Dry Goods / Baking / Canned

  • Dried navy beans, 1.5 lb (S) soak Friday night
  • Dried pasilla chiles, 9 large (S pasilla salsa). Buy the freshest: soft and pliable like dried fruit, not brittle
  • Tortilla chips, 3 large bags (Su game day)
  • Jasmine rice, 4 c (about 2 lb) (F)
  • Chicken broth, 8 c (F)
  • Tomato sauce, 1 small can (1/2 c) (F)
  • Bread flour, about 5 lb total: 9 c for Su pretzels (in place of all-purpose) + about 750 g (6 1/4 c) for the slider rolls; check pantry P
  • Instant yeast, one 4 oz jar or 3 packets (covers pretzels 4 1/2 tsp + slider rolls 1 1/4 tsp)
  • Honey, 1 Tbsp (slider rolls) P
  • Sesame seeds, optional (slider roll tops)
  • Baking soda, 1 1/3 c: one 1 lb box (Su pretzel bath)
  • Pretzel salt (or coarse sea salt) (Su)
  • Vegetable oil, for bowls and pans + 1 1/2 Tbsp (S pasilla salsa) P

Condiments / Oils / Vinegars / Sauces

  • Barbecue sauce, 4 c: two 18 oz bottles (S ribs)
  • Spicy brown mustard, 1 large jar (Su pretzels)
  • Banana peppers (or pepperoncini), 1 large jar, need 1 c (hoagie dip x2)
  • Extra virgin olive oil, about 2 1/2 c + 2 Tbsp (S 1/4 c, Su steak marinade 1 1/4 c, zucchini 3/4 c, corn 1/4 c, slider rolls 2 Tbsp) P likely need a new bottle
  • Apple cider vinegar, about 1 1/4 c (S beans 6 Tbsp, S potato salad 1/4 c, S ribs 1/2 c) P
  • Red wine vinegar, 1/4 c (hoagie dip x2) P
  • Dijon mustard, 1/4 c (S) P
  • Ketchup, 3/4 c (S) P
  • Molasses, 3/4 c (S) + 5 Tbsp if using molasses instead of brown sugar in Su steak marinade
  • Soy sauce, about 1 c (7.5 oz) (Su steak) P
  • Bourbon, one 750 ml bottle (1.5 c + extra for topping up) (S)

Spices

  • Carne asada seasoning (Vallarta if available), 8 to 10 oz (F)
  • Tajin, 1 bottle (F salad)
  • Diamond Crystal kosher salt, about 5 Tbsp (incl. 2 Tbsp S rib rub) P
  • Fine sea salt, 2 1/2 tsp (slider rolls) P
  • Chicken bouillon P (F)
  • Paprika, about 6 Tbsp (2 Tbsp F rice, 1/4 c S rib rub); likely a new jar
  • Garlic powder, 1 Tbsp (S rib rub) P
  • Onion powder, 1 Tbsp (S rib rub) P
  • Chili powder, 2 tsp (S rib rub) P
  • Cayenne, 1/2 tsp, optional (S rib rub) P
  • Ground cumin, 2 1/2 tsp P (Su steak)
  • Red pepper flakes, 2 1/2 tsp P (Su steak)
  • Dry mustard, 2 1/2 tsp (1 1/2 tsp S beans, 1 tsp S rib rub) P
  • Italian seasoning, 1 tsp (hoagie dip x2) P
  • Black pepper, plenty (incl. 1 Tbsp S rib rub) P
  • Granulated sugar, 2 Tbsp P (Su pretzels)
  • Dark brown sugar, about 1 1/4 c (6 Tbsp S beans, 1/2 c S rib rub, 5 Tbsp Su steak); a 2 lb bag

Supplies

  • Heavy-duty 2-gal zip-top bags (F chicken, Su steak)
  • Heavy-duty foil (rib pans, steak rest), parchment (4 half-sheet pans of pretzels + 2 of slider rolls), plastic wrap, paper towels
  • Natural lump charcoal, 2 big bags (F chicken, Su steak right on the coals) + chimney starter
  • Small plates and napkins for game day (Su)
  • Gear check: 2 large (6 to 7 qt) slow cookers (ribs), stand mixer with dough hook, Dutch oven (soda bath), small pot + fine-mesh strainer (pasilla salsa), cast iron pan or comal, blender, wire racks, wide spatula, vegetable peeler or mandoline, hair dryer (to blow the ash off the coals)