See what is cooking at the Store.
See what is cooking at the Store.
PETTY’S AD for JUNE 30TH thru JULY 6TH
HAPPY 4TH OF JULY..HAVE A STAR SPANGLED WEEKEND!!!!
WEEKEND FESTIVITIES AT PETTY’S:
BOAR’S HEAD HOT DOG CART WILL BE HERE 10-5
CRAFT BEER TASTING FRIDAY 4-7 & SAT. 12-3
SAMPLING AN ASSORTMENT OF OUR BBQ SAUCES ALL DAY FRIDAY & SAT.
RED, WHITE, AND BLUE SLAW WITH BACON
PATRIOTIC RED, WHITE, & BLUE POTATO SALAD
FIRECRACKER CHICKEN , SMOKEY BBQ RIBS
TRIPLE SWEET CORN…BEEF STEAK TOMATOES…WATERMELON…RED, WHITE, & BLUE BROWNIE BITES, COBBLERS , APPLE DUMPLINGS & DUTCH APPLE PIE
Thirsty Thursday Continues From 4-7 Come Join Us
BLOWOUT WINE SPECIALS… SOUTH AMERICAN & SPANISH WINES 25% OFF A BOTTLE…..MIX & MATCH A CASE 35% OFF
SPECIALS FROM THE MEAT DEPT.
SIRLOIN FILETS 7.99 LB.
HONEY DIP CHICKEN 2.99 LB.
ST. LOUIS RIBS 3.79 LB.
OUR FAMOUS CHUCK BURGERS 3.99 LB.
MEATY CHICKEN WINGS 2.99 LB.
SPECIALS FROM THE DELI
BOAR’S HEAD ALL AMERICAN BOLOGNA 5.79 LB.
BOAR’S HEAD AMERICAN CHEESE 5.19 LB.
BAKED BEANS WITH KIELBASA 4.79 LB.
CHEESEBURGER BACON MAC & CHEESE 5.99 LB.
MACARONI SALAD 4.99 LB.
SANDWICH OF THE WEEK –BBQ BRISKET SANDWICH WITH MASHED POTATOES & BBQ CHIPS SERVED ON A SESAME SEED BUN WITH CHIPS & PICKLE
LEANN’S EASY PERFECT CORN TIP: LEAVE HUSK ON CORN AND CUT TO THE BOTTOM OF THE STALK OF CORN LEAVING HUSH & SILK …SOAK IN WATER FOR 15 TO 20 MINUTES. REMOVE FROM WATER AND MICROWAVE FOR 5 MINUTES FOR 1 EAR AND ADDITIONAL 3 MINUTES FOR EVERY ADDITIONAL EAR…PEEL BACK THE HUSKS AND ALL THE SILK COMES OFF SO EASILY AND READY TO SLATHER WITH BUTTER, PARMESAN OR COTIJA CHEESE…ENJOY!!!!!
BEER CAN CHICKEN
2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
1 (3 to 4-pound) roasting chicken,
Kosher salt and freshly ground black pepper
1/4 cup beer can chicken seasoning divided
1 (12-ounce) can beer
2 cloves garlic, crushed
2 sprigs fresh rosemary
Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons beer can rub. Set aside.
Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.