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Today Is National Cheesecake Day Take 10% Off All Cheesecakes & Slices.

Specials From The Meat Dept
London Broil $10.99 lb.
Swedish Meatballs $8.99 lb.
Cooked Sausage & Peppers $5.99 lb.
Picanha $15.99 lb.
Ground Chuck $7.99 lb.

Specials From The Deli
Garlic Artichoke Dip $6.69 lb.
Summer Salad $7.49 lb.
Mini Cordon Bleu Bites .59 Each 
Boar’s Head Beef Bologna $10.29 lb.
Boar’s Head Creamy Havarti $10.39 lb.

Lunch Special
Grilled Boar’s Head Blazing Buffalo Chicken Breast & Brick Cheese, With Carmelized Onions, Bacon, And Ranch Dressing. Served On A Parisian Sub Roll. Comes With Chips & A Pickle.

Cheese Department
Sharon’s Delicious Homemade Pimento Cheddar Spread.  Great As A Dip Or A Sandwich Spread.  Come In To Try A Free Sample!

Wine/Beer Dept   Wine Tasting This Saturday August 1^st From 1-4 PM  

Smoked Picanha Recipe 

Great With Our Homemade Chimichurri

Ingredients

1 x whole Picanha (about 2–3 lb)

3 tablespoons Hardcore Carnivore Black seasoning

1/2 cup water

2 tablespoons cider vinegar

Instructions

1. Prepare the meat. If Picanha has a fat cap still on, be sure to trim away and remove any silver skin.
2. Preheat a smoker to 250f.
3. . Pat the meat dry, then apply the Hardcore Carnivore Black rub generously all over the meat, massaging and pushing it in well.
4. Lay the Picanha in the smoker. Combine vinegar and water in a spray bottle. Cook the Picanha, spritzing every 20 minutes with the vinegar solution. Spritz only 5 times total – after this you want to allow the bark to dry out and crust up.
5. Smoke the meat until it reaches an internal temperature of 130f, which will take about 2-3 hours.
6. Wrap tightly in foil or butcher paper, and rest in a cooler for 30-45 minutes, then slice against the grain and serve.