Tonight I grilled pork chops rubbed with spice for dinner. Even though the dish is simple and fast it can still be quite impressive. Depending on your taste the spice rub can be hot or mild and since pork really picks up almost any flavor, the combinations are about limitless. I like to use fresh oregano and rosemary mixed with hot pepper and lemon juice in the summer and use a dried chili mix with mace, cinnamon and nutmeg in the winter. Just rub into the meat and let set for an hour or two, or all day, in the refrigerator before cooking.
I like to buy meat on sale and freeze it in batches. Using the pork chops as an example, I bought two 12-pound pork tenderloins when they went on sale for under $2.00 a pound. I then butchered one in half for two six-pound roasts. The other I sliced into 1 ½ thick chops and froze four to a package. This gave me about a month worth of pork ready for meals. I do the same thing when chicken breasts, bacon and chuck roast go on sale. Of course I grind the chuck roasts for a far superior ground beef than anything in the store.
Now granted I have a big freezer. For a few years, I have been kicking around buying a stand-alone freezer as well. Even if your freezer is smaller, by buying in bulk and then dividing the meat into meal-sized packages you can save a lot of money and have a better quality meat on hand.
For wrapping, I usually use sheets of tin foil, but there are many sealable plastic bag products on the market. Heck the butcher my parents went to when they bought half a cow each year packaged it all in paper and that worked really well too. The trick is to completely cover the meat tightly.