Close At 5pm July 3^rd
And Are Closed On The 4^th

Petty’s Ad For 7/2/26-7/8/26

Come Join Us This Friday July 3^rd For A Beer & Burger Tasting.  We Will Have Greg Gaardbo A Well Known Pitmaster Grilling Outside & His Wife Kristina A Beer Cicerone Sampling Some Great Beers Inside The Store.  Come Meet Greg From 10-4 And Kristina 12-4.  We Close At 5pm July 3^rd And Are Closed On The 4^th.  We Have All Of The Meats & Sides For Your 4^th Of July Celebration.  Cheese & Dips Will Be Sampled All Day. 

Specials From The Meat Dept
Whole Chickens $1.99 lb.
Chuck Burgers $8.99 lb.
Breakfast Hash $6.99 lb.
Chili Garlic Meatballs $8.99 lb.
Honey Dipped Chicken $5.99 lb.

Specials From The Deli
Macaroni Salad $7.49 lb.
Cole Slaw $4.79 lb.
Macaroni & Cheese Bites $8.49 lb. 
Citterio Ham $6.49 lb.
Boar’s Head Pepper Jack $8.29 lb.

Lunch Special
Grilled Roast Beef & Havarti With Lettuce Tomato & Chipotle Mayo. Served On A Parisian Sub Roll. Comes With Chips & A Pickle.

Cheese Department
The Robin Colby From Wisconsin . Come See Sharon To Try A Free Sample Today!

Wine/Beer Dept
Beer Tasting This Friday July 3^rd From 12-4 PM

Beer Can Chicken Recipe

 Ingredients

• 1 Jar Of Weber’s Beer Can Chicken Spice 
• 1 (3-4-Pound) Chicken 
• 1 (12-Ounce) Can Lager Beer, (Such As Budweiser, Miller Lite, Or Stella Artois) 

Method

Preheat The Grill On Medium Heat (350°F-375°F). If Using Charcoal, Arrange The Coals On One Side Of The Grill.

In A Small Bowl Combine The Salt, Sugar, Paprika, Pepper, And Garlic Powder.

Season The Chicken Inside And Out With The Weber’s Spice Blend. Pour Out (Or Drink) Half Of The Beer And Secure The Chicken Cavity Over The Beer Can, Pressing Down Until Only 2-Inches Of The Can Is Showing At The Bottom.

Set The Chicken-Topped Can (Right Side Up) On One Side Of The Grill. Turn Off The Burners Directly Under The Chicken. (If Using A Charcoal Grill, Avoid Placing The Chicken Directly Over The Hot Coals. Cover The Grill. Cook Until Chicken Reaches An Internal Temperature Of 165°F On The Thickest Part Of The Thigh, About 90 Minutes.

Transfer The Chicken To A Cutting Board. Let The Chicken Rest For 10 Minutes Before Carving.

Oven Method

1. Preheat The Oven To 375°F With A Rack In The Lower ⅓ Of The Oven.
2. Season The Chicken Inside And Out With The Weber’s Spice Blend. Pour Out (Or Drink) Half Of The Beer And Secure The Chicken Cavity Over The Beer Can, Pressing Down Until Only 2-Inches Of The Can Is Showing At The Bottom.
3. Set The Chicken-Topped Can (Right Side Up) Into A Cast Iron Skillet Or Baking Dish. Roast The Chicken 15 Minutes Per Pound, Or Until Internal Temperature Taken At The Thickest Part Of The Thigh Reaches 165°F On An Instant-Read Thermometer, And The Juices Run Clear. Begin Checking For Doneness When 20 Minutes Remain.
4. Remove The Skillet From The Oven, Carefully Lay The Chicken Flat, Breast Side Up, On The Skillet Or In Baking Dish And Remove The Beer Can. 
5. Turn On The Broiler And Return The Chicken To The Oven. Broil Until The Skin Is Browned And Crispy, 5-8 Minutes.
6. Transfer The Chicken To A Cutting Board; Let Rest For 10 Minutes Before Carving.