The recipes below feature items from this weeks specials!

Grilled Tri Tip Roast

Trimmed Tri Tip On Sale - $8.99lb

• ⅓ cup Italian salad dressing
• ¼ cup water
• ¼ cup soy sauce  
• 2 tablespoons honey
• 1 tablespoon liquid smoke flavoring
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 2 (2 1/2 pound) beef tri-tip roast

1. Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.

2. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.

3. Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

Spice-Rubbed Chicken Leg Quarters

Family Pack Leg Quarters On Sale - $2.49lb

• 5 cups water
• ⅓ cup white sugar  
• ⅓ cup kosher salt
• ½ cup white vinegar
• 5 pounds chicken leg quarters

1. 7 tablespoons dark brown sugar
2. 4 tablespoons smoked paprika
3. 3 tablespoons chipotle chile powder
4. 1½ tablespoons kosher salt
5. 1 tablespoon coarsely ground black pepper
6. 2 teaspoons garlic powder
7. 1 teaspoon onion powder
8. 1 teaspoon cayenne pepper (Optional)
9. 1 teaspoon ground cumin
10. ½ teaspoon ground nutmeg

Baby Back Ribs, Smoked to Perfection

Pork Baby Back Ribs On Sale - $4.99lb

• 3 racks pork baby back ribs  
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• ¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

1. Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).

2. While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together in a bowl. Apply rub to both sides of ribs.

3. Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours.

4. Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours more.

5. Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).