This Weekend's Groceries

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Fri Oct 2 to Sun Oct 4, 2026 · for 10 · (F) Fri, (S) Sat, (Su) Sun · P = check the pantry first

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, 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)