Petty’s Ad For 7/9/26-7/15/26

Mark Your Calendars For Next Saturday July 18^th From 12-4 PM
For The Summer Sips Wine Event & Lite Bites Tasting.  

Specials From The Meat Dept
Prime NY Strips $38.99 lb.
Prime Tri Tips $12.99 lb.
Jumbo Chicken Wings $3.99 lb.
Homemade Meatloaf $8.99 lb.
Breakfast Sausage $4.99 lb.

Specials From The Deli
Cranberry Almond Chicken Salad $11.49 lb.
Health Salad $6.69 lb.
Crab Rangoon $1.49 Each 
Boar’s Head Fried Turkey Breast $13.49 lb.
Boar’s Head Lemon Pepper Chicken $10.49 lb.

Lunch Special
Boar’s Head Tuscan Turkey With Fresh Mozzarella & Tomatoes.  Drizzled With Balsamic Glaze . Comes With Chips & A Pickle.

Cheese Department
Smoked Mahi & Amberjack Fish Dip . Come See Sharon To Try A Free Sample Today!

Wine/Beer Dept
Wine Tasting This Friday July 11th From 12-4 PM Beer Tasting This Friday July 3^rd From 12-4 PM

Char Crust Prime Grade Tri Tip Roast Recipe

To Get A Beautiful, Smoky Char On A Tri-Tip, Use A Reverse-Sear Method. Coat The Meat Lightly With Olive Oil And Generously Press On Char Crust Seasoning (Like Roasted Garlic Peppercorn Or Original Hickory Grilled). Smoke Or Bake At 250°F Until The Internal Temperature Hits 120°F, Then Sear Over Direct High Heat For 2-3 Minutes Per Side Until A Deep, Dark Crust Forms. 

Ingredients

• 1 Prime Grade Tri-Tip Roast (Approx. 2–3 Lbs)
• 2–3 Tablespoons Char Crust Rub (E.G., Roasted Garlic Peppercorn Or Original Hickory Grilled)
• 1 Tablespoon Olive Oil 
• Petty’s Homemade Chimichurri 

Instructions

1. Prep And Season: Pat The Tri-Tip Completely Dry With A Paper Towel. Rub It Lightly With Olive Oil. Liberally Sprinkle The Char Crust On All Sides, Pressing The Seasoning Firmly Into The Meat To Create A Thick Coating. 
2. Smoke Or Bake (Low & Slow): Preheat Your Smoker Or Oven To 250°F. Place The Tri-Tip On The Racks (Using Oak Or Hickory Wood, If Smoking) And Cook Until The Internal Temperature Reaches 115°F–120°F (About 30-45 Minutes). 
3. Sear For Crust: Remove The Tri-Tip. Crank Up Your Grill Or Cast-Iron Skillet To High Heat (450°F–500°F). Sear The Roast Directly Over The Flames Or In The Hot Skillet For 2–3 Minutes Per Side To Build A Signature Char Crust. 
4. Rest And Slice: Pull The Meat When The Internal Temperature Reaches 125°F–130°F For Perfect Medium-Rare. Transfer To A Cutting Board And Let It Rest For 10 Minutes Then Carve
5. Serve With Some Petty’s Homemade Chimichurri As A Drizzle On Top Or On The Side.