Rode the lake shore trail between Two Rivers and Manitowoc on Saturday with AJ and the Kids. About 6 miles and kicked in the waves with Owen. He didn’t want to go in the water at first but once in he didn’t want to get out. Sylvi slept through most of the ride. Floated in the lake at Waupaca on Sunday with AJ, Becki and the kids. Got a little sun burn on my tender tummy. Owen again didn’t want to go in the water at first but mom coaxed him off the raft and he was fine again. Should be a little fish like his cousins really soon.
Played golf with the circus this morning. Shot 44, played very well for me. Carter was still hitting right but Kenzie was hitting some nice shots down the fairway. Ordered hot dogs from the 5th tee like usual. They even brought my clubs back to me this week so I could finish the last 3 holes.
BBQ Club meeting is Wednesday July 21 at 6 PM at the Stoneyard in Greenville. You WILL want to come to this one because the Cheese Curd Cartel is cooking competition Rib Eye steaks and the club is doing supper club sides. Cost on this one is $10 per person but well worth it. Pizza on the grill is August, no charge, and BBQ Club at Niemuth’s in September will be $10 charge per person on that one.
NEED TO KNOW IF ANYONE IS INTERESTED IN BELL AND EVAN’S ORGANIC TURKEY FOR THANKSGIVING. LET ME KNOW, THE ORDER WILL BE DUE SOON. 920 734 4905
Store hours are 10-6 Sunday-Tuesday, 10-7 Wednesday-Thursday and 9-7 Friday and Saturday.
Fresh seafood for Tuesday will be North Atlantic Cod.
Fresh seafood for Wednesday will be Ora King Salmon, Black Tip Shark, Halibut Cheeks and Live Bevan Oysters. Asked for Perch also should come in.
Fresh seafood for Thursday will be Halibut and Door County Whitefish.
Fresh seafood for Friday will be Pacific Grouper, Scottish Salmon, Whole Red Snapper, North Atlantic Haddock, Yellow Fin Tuna, Wild Gulf Shrimp and Dry pack Scallops.
Order Caviar, Live Lobster, Clams and Oysters by 4 PM Tuesday for Wednesday and 4 PM Thursday for Friday delivery. 920 734 4905
Brat flavors for this week will be German, Red White and Blue and Sheboygan in pork.
Chef Inspired for this week:
Santa Fe Stuffed Peppers
Bourbon chicken BBQ pasta salad
Homemade Meat Balls
Salmon patties plain and lemon pepper
Bacon Wrapped stuffed chicken breast 3 flavors to choose from
Genera Tso marinated chicken thighs
Bacon wrapped andouille stuffed pork tenderloin
Bacon wrapped jalapeno poppers
Bacon wrapped jalapeno poppers with Chorizo in the stuffing NEW ITEM
Marinated grilling veggies, brussel sprouts, green beans, potatoes
Beef Tenderloin, chicken breast and black tip shark shish ka bobs
Maryland Crab Cakes
Stuffed Crab Shells
From the smokehouse this week:
Plain and Garlic Ring Bologna
Natural casing wieners, Cheese wieners Chili cheese wieners
our own hickory smoked Bacon, Garlic Bacon and Black Pepper Bacon
Smoked Beef next weekend
Smoked Pork Chops next weekend
lots of snack sticks
Country Style Ribs 2.99 lb
Pork Steak 3.99 lb thick or thin
Pork Chops 4.49 lb thick, thin or Extra Thick
Pork Tenderloin 4.99 lb
Choice Rib Eye Steak 17.99 lb save $2 per pound
Prime KC Strip steak (bone In NY Strip) 18.99 lb
Beef, Choice, Prime and Waygu Tenderloin
Ground Chuck 4.49 lb 5 pounds or more, 4.99 lb less than 5 pounds
Homemade Pizza starting at 5.99 each, gluten free options also available
Waupaca Potato Salad 3.49 lb
Dutch Auction on 12 bottle cases of Corrvo Wines Rosso, Blanco and Moscato. Start at $10 per bottle, $120 per case and drops 25 cents a day until sold out. Samples available.
Southern Tier Pumking Imperial Pumpkin Ale got our 5 case allocation, distributor sold out 800 cases
Southern Tier S’mores Nitro Imperial Milk Stout notes of Chocolate, graham crackers and vanilla
Surly Occult Philosophy Double dry hopped Double hazy IPA
Surly Todd The Axe Man back by customer request
NcFleshman’s Appleton Something Amber Vienna Lagar, Sutterbrau Hefeweizen, Black Sheep Pale Ale and 547 West Coast IPA
See our Facebook page daily for more new arrivals.
Thank you for shopping at and recommending my store to your family and friends, Richard.Share on Facebook