Grill to the Max
This week we feature a completely grilled menu. Meat of course, but also sides and dessert. Serve an appetizer of grilled sausage rounds, then grilled chicken and ribs, vegetables grilled to a turn, and even a grilled fruit dessert. Have fun and keep the kitchen cool.
As always, prices are for this area and for Safeway and Fry's will require at least a Club Membership card. Some may require digital coupons as well. We try to indicate all restrictions, special conditions etc. Sprouts does not require any cards and does not have any special savings days. Sprouts does have double ad Wednesday, when you get last week’s and this week’s ad prices. All three stores have digital savings available to those with appropriate accounts, go to their web pages for details and directions. Fry’s at least will give you the advertised digital price if you state you do not have appropriate technology. Safeway sometimes has coupons which you can access digitally or clip out of the ad.
On Sale This Week
Deal of the Week
$.87/lb—Chicken, Foster Farms, Whole or bone in parts
This method works well for legs or thighs.
$.87/each—Strawberries, 1 lb box, limit 4
$.88/each—Bell Peppers Red, Yellow or Orange OR English Cucumbers
$2/each—Jumbo Cantaloupes OR Whole Pineapples
$.40/each—Sweet Corn Ears
$2.50/each—6 oz box, Raspberries, Blackberries or Blueberries
$1.99/lb—Pork Back Ribs, Natural, previously frozen, Limit 4
$2.99/each—Sausage, 18 oz. pkg., Johnsonville, Brats or Italian
$1.79/lb—Pork Spareribs, natural, previously frozen
$3.47/lb—Pork, Country Style Ribs
$6.99/lb—Beef, Ribeye steak, bone in, super value pack
Other Good Deals
$.77/each—Franks, Bar S, 16 oz pkg, select varieties
$1.44/ech (when you buy 3)—Potato Chips, Lay’s or Kettle Cooked or Cheetos
$1/each—Sour Cream or Dip or Cottage Cheese, 16 oz. Kroger Brand, select varieties
$15.47/30 pk—Bud Light, Miller Lite, Coors Light or Tecate, select varieties, limit 2
Buy 6, Save $3. participating items bought in multiples of 6
$.99/each—Sweet Baby Ray’s Barbecue Sauce, 18 oz., select varieties
$1.49/each—Cereal, General Mills, select sizes and varieties
$.99/each—Minute Maid Fruit Drink, select varieties
$2.49/each—Cheese, Kraft and Sargento, select sizes and varieties
$2.49/each—Buns or Sandwich Rolls Pepperidge Farm
Deal of the Week
Buy One Get Two Free—Pork, Loin Back Ribs, previously Frozen
Here’s an idea. She shows the prep work particularly well.
$.97/lb—Cherries, Northwest Red
$1.99/lb—Grapes, Red or Green, Seedless
$1.99/lb—Peaches or Nectarines
$.77/lb—Chicken Whole or parts, Sanderson Farms, bone in, jumbo pack
$.88/each—Sausage, Cantella’s links, 4 oz, select varieties
$2.99/each—Beef Franks, Nathan’s, Ball Park, Hebrew National, select varieties
$1.99/lb—Pork Shoulder, Country Style Robs, bone in , family pack
$2.99/lb—Beef Brisket, boneless, sold whole in bag
$3.99/lb—Ground Beef, 93%lean, any size package, ground fresh in store
$7.99/lb—Salmon—Norwegian Atlantic Fillets, Fresh
Other Good Deals
$1.67/each—Philadelphia Cream Cheese, Brick, select varieties
$1/each—a wide variety of packaged foods including: Sweet Baby Ray’s Barbecue sauce, Vlasic pickles, cool whip, olives, crystal geyser water, marshmallows, tortillas, mustard and ketchup. Watch for the 10 for $10 shelf tags. select varieties and sizes
FAB 5, Buy any 5 and save $1 on each item. Must buy in multiples of 5
$1.29/each—Eggs, Lucerne Large,18 ct
$1.49/each—Kraft Salad Dressings OR Vlasic pickles, select varieties
$2.99/lb—Ground Turkey, Jennie O, 1 lb pkg
$1.77/each—Cereal, General Mills, select sizes and varieties
$1.99/each—Chips, Lay’s, Kettle, Mission, select sizes and varieties
Deal of the Week
$2.99/lb—Ground Beef, 85%lean, all natural, Arizona Grown, ground fresh in store daily, value pack, limit 4 packages
$1/8 ears—Sweet Corn
$.88/lb—Bell Peppers, Red, Orange, Yellow
$1.88/box—Strawberries (1 lb) Blueberries (6 oz) or Blackberries (5.6 oz)
$2.49/lb—Pork Back or St Louis Still Ribs, Fresh, no added enhancers,
$2.50/lb—Sausages, Chicken or Pork, fresh bulk or links
$1.69/lb—Chicken, Whole, all natural, no added enhancers or solutions
$2.99/lb—Chicken, breasts, boneless/skinless
$4.99/lb—Sprouts Gourmet Burgers, beef or turkey, prepared fresh daily
$9.99/lb—Beef, ribeye steaks, Arizona Grown, boneless, all natural
Other Good Deals
$5.99/lb—Sliced Turkey Breast—pre-packaged, select varieties
$2/package—Sprouts Hamburger or Hot Dog Buns, Hawaiian, white or wheat
$2.99/each—Fresh baked Apple Pie
$3.00/each—Frozen treats (including Arctic Zero), Select Brands, varieties and sizes
$2/each—Sour Cream, Daisy Brand, select varieties and sizes
40%off all The Spice Hunter products
25% off all products by Dr Bronner’s, Alba Botanica, Avalon Organics, Jarrow Formulas
20% off all products by Onnit, New Chapter, Spirce Matira;s. A,azomg Grass
Sprouts is having a 72 hour sale this weekend, June 30, July
1 and July 2. Items will include:
$1.66/lb—Chicken Thighs, boneless, skinless
$1.50/each—Frozen Fruit, Sprouts brand, select varieties
$2/each Watermelon, whole, seedless
$2.50/24 pack—Water, Arrowhead
Fire up that Grill
July 4th is a major grilling holiday. Nothing like having a party outside where it doesn’t matter if someone spills their orange soda, and cooking outside—keeping the house cool.
Of course there’s nothing wrong with steak (I think I may have mentioned this before) or hamburgers, or sausages, but chicken is plentiful this time of year and ribs are major in many families. But I would like to point out that vegetables are also good grilled, and even fruit can be delicious. So here is a July 4th menu that may be a little different.
Grilled Fresh Sausages
Fix your dipping sauces first. Let the sausages be the first thing on the grill.
For 6 people, cook 3-4 fresh sausages, try for one spicy (chorizo or hot italian), one sweet (chicken with apple, sweet italian) and one classic (bratwurst?)
Prepare grill, heat closed, on high for 5-10 minutes, brush vigeously with a wire brush, apply a high smoke point neutral oil let heat closed for a couple more minutes.
Now set heat to medium and set sausages on grill, close grill, cook 5 minutes, turn and cook until done. Test by instant read thermometer (155) or just cut into one. It should be cooked through but still juicy.
Remove to paper plate, cut into sections, and serve with your sauces. You could try equal parts of mayo, mustard and catsup with a dash of Worcester.
Barbecue Chicken Thighs
I like bone in thighs with skin for this. It is hard to overcook them, the bone keeps them moist and succulent, and if anyone doesn’t like the crispy skin, it is easily removed.
Ingredients (serves 6)
8 bone in chicken thighs
Dry Rub—about 1/4 cup. Either use a commercial mix, or try this:
In a small bowl mix together
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
Directions (For Gas Grill, If you use charcoal you are on your own)
About 2 hours before you want to begin grilling, trim your thighs of large pieces of fat—these will only cause flare ups. Rub your spice mix all over each thigh and place them all in a gallon plastic bag. Place in refrigerator until you are ready to cook.
Prepare grill as above if not already prepared.
Place thighs on one side of the grill, skin side down. Ideally you will only turn them once during cooking. If possible try turning off the heat to the side they are on periodically, to help reduce flares. Most grills have hotter and cooler spots. Only experience will teach you where they are. You will probably have to move foods around to make sure they are all done, but not overdone. When they are done, remove from grill, cover with foil, and let sit for 10-15 minutes for the juices to redistribute.
Barbecued Corn, Asian Style
In India, when the field corn is still green, but edible, there are suddenly street vendors all around sitting next to their iron pans filled with hot coals, roasting ears of yellow corn. They simply set it on the coals and rub off any ash which sticks. They have little clay containers with salt and small bits of lime. They press the lime into the salt, rub it all over the corn and sell it to passersby. The corn is only at the perfect degree of ripeness for a short time, so one has to eat it when it is there.
We can easily accomplish the same thing simply by shucking some corn and roasting it, turning as needed, on our grills. The corn will turn slightly darker as it cooks, and should have some brown bits, but not too dark. This is easier to accomplish with old fashioned yellow corn than with the super sweet varieties.
To serve, have some small bowls of sea salt and cut up limes available. Let everyone season to taste. Some like to add a little ground black pepper to the salt.
Or, if you’d like something a little fancier and neater, make this salad.
Roasted Corn Salad
6 ears of corn roasted
1 teaspoon sea salt
Juice of 1 lime
1/4 teaspoon ground black pepper
6 mini bell peppers roasted OR 2 large sized bell peppers roasted
2 green onions, minced
1 Tablespoon neutral vegetable oil (sunflower, canola, corn)
1 Tablespoon minced fresh cilantro mint or basil leaves
Slice the corn off the cobs with a sharp knife (I find that a wide shallow bowl or baking pan works best for this.) Dice bell peppers.
Place corn kernels, peppers, and onion into a medium bowl. Add salt pepper, lime juice, oil and minced leaves. Stir well. a Garnish with additional cilantro, mint or basil leaves.
Other Vegetables that Grill Well
Eggplant—Slice lengthwise about 3/4 inch thick, brush with seasoned olive oil, grill on each side until soft. Try with Medeterranian or Middle Eastern spices.
Squash—Treat as for Eggplant, but use less oil as it will not absorb the oil.
Mushrooms—Remove stems and chop finely, mix with bread crumbs, finely minced, green onion, hard cheese grated, moisten with a little wine. Paint mushrooms with a little olive oil. First grill with hollow side down, then turn, fill with crumb stuffing, sprinkle additional cheese over and return to grill to finish cooking.
Grilled Peaches, Necterines or Apricots
You will need 1 whole fruit per person (must be at least somewbat ripe--not rock hard)
neutral oil, sunflower, canola etc.
brandy or Amaretto or whisky or Frangelico or sweet Sherry or fruit juice
Vanilla ice cream or whipped cream
Wash fruit. Remove pits. (I have found a grapefruit knife to work well for this--it seems that all our peaches are cling. Freestone works better. Large apricots work too and are more likely to be ripe.) Oil grill and set heat to medium. Very lightly oil all sides of fruits. Set all fruit halves on the grill with cut side down. Watch carefully, you don’t want them to do more than brown a very little.
Turn them over and put in a little butter, then a teaspoon of brown sugar, followed by a teaspoon of whatever liquid you are using. As soon as the fruit halves are slightly softened remove them to their plates, top with ice cream or whipped cream.
This is a really good video on grilled fruits!
Lots of great grilling ideas on our Pinterest board: