I've had good luck with beef from Costco, but their fish has been a more variable experience. The last steelhead trout I got there was very good, but often it's in amounts we can't really use. The wife really likes that "trout". It's less greasy than the Atlantic salmon they farm raise.
I used to do pork tenderloins a lot. Kroger would have them at $2/lb at times and I'd do them on the grill with offset cooking. That was a great way to feed a slew of folks. My little electric grill just has a coil that covers the entire area, so it's only good for grilling. It does a surprisingly good job.
I find the same with their fresh fish. The kids like salmon, so we'll get a 2#+ salmon typically every weekend we have them. Although that might start getting a bit small--the 11 yo ate double my portion last night!
But that's where the frozen stuff comes in. Granted, I haven't seen trout, but we regularly buy the 21-25 ct shrimp, the salmon, the mahi, and now cod. They have tilapia and halibut as well. Generally it's still better prices than supermarket fish, and they come in individually vacuum-sealed portions, so when you want them, you just drop them in cold water for an hour to defrost and they're good to go.
If you eat a lot of fish [and we're trying to do so], it's FAR more convenient than making multiple supermarket runs each week.
I also am a big fan of tenderloin. It's a little more expensive around here (usually about $3.29/lb at Costco), but that's a great budget meat for us since the wife can't have poultry. Again I like the Costco ones because they come in two attached 2-packs. I can either make half the package (2 tenderloins, about 2.5-3 lb) for the entire family when we have the kids, or we'll plan two meals for the wife and I when we don't, such as a grilled tenderloin one night and a pork stir fry another night.
Restaurant Depot is a great place to get meat like that as well, if you have one in your area. Beef short ribs off the plate are relatively hard to find even here in Texico (beef short ribs from the chuck are far more common), but Restaurant Depot just about always has them.
Really good butchers can get them for you, too, but it can be prohibitively expensive.
That surprises me. I can find them regularly out here in SoCal, and we're not exactly a "beef short rib BBQ" mecca.
My good butcher seems to consistenly stock whole plate, so if I want to throw them in the smoker, I can just trim it, season it, and toss it on. But Costco regularly (about 60-70% of the time) has them cut into individual ribs, off the plate. Usually about 8" long and with a good amount of meat on them. And if Coscto doesn't have them, the butcher [who usually only has flanken cut in his display case] will cut me whatever I need.
the guy at my golf course does pork loin on the Big Green Egg - very moist and tender - great sammiches!
and I'm not waiting 10 years to move to Austin
I do mine on the Kamado Joe. These days I usually do them direct over medium heat. Just enough to get some color on the outside. Typically rub them with olive oil, hit them with Santa Maria seasoning (salt/pepper/garlic) and then herbs de provence.
Get them up to 145 IT, and they're delicious.
