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Made locally at our Smokehouse Trig’s award winning Smokehouse based locally in Rhinelander offers over 100 varieties of quality fresh and smoked meats. Our products are made with only the finest quality ingredients, lean meats and our secret blend of seasonings, then smoked with the best hardwoods available. No fillers, no compromises! Learn more or order online at trigssmokehouse.com New Flavors! Pepperoni, Turkey Honey BBQ and Turkey Teriyaki Trig’s Smokehouse Snack Sticks 8 oz. All Varieties 3.99 With Coupon Trig’s Smokehouse Canadian Bacon $1 OFF per package Meat Trig’s Own Marinated or Stuffed Boneless Pork Chops 2.99lb. Thick cut for grilling! Smithfield Prime® Boneless Pork Chops Family Pack 2.49lb. Trig’s Signature Sicilian Pork Chops or BBQ Ribs on a Stick 3.99lb. Smithfield Primer Pork Tenderloins 3.49lb. Smithfield Prime® Pork Steak or Pork Butt Roast Family Pack 1.99lb. 0725_PG2 Certified Angus Beef® Boneless Chuck Roast or Family Pack Chuck Steak 4.99lb. Trig’s Signature Butter Garlic Stuffed Beef Pinwheels 9.99lb. Gerber’s Amish Farm Split Chicken Breast Gold’n Plump Jennie-O Boneless Skinless 85% Lean Ground Turkey 28 oz. 48 oz. 7.99 Chicken Thighs Family Pack 2.49lb. 5.99 3 lb. tray
Norwegian Fresh Salmon Fillets 9.99lb. Susie-Q Smoked Boneless Salmon Fillets Assorted Flavor 12.99lb. Herb Grilled Salmon with Peach Chili Salsa serves 4 For the salmon: 2 Tbs. Dijon mustard 2 Tbs. fresh lemon juice 1 Tbs. fresh thyme, chopped 1 Tbs. fresh rosemary, chopped 1/2 tsp. ground black pepper 4- 6 oz. salmon fillet For the salsa: 2 serrano chili peppers 3 ripe peaches, pitted and small diced ½ cup diced red pepper 2 Tbs. minced red onion ½ tsp salt 1 Tbs. fresh lime juice To prepare the salmon, in a small bowl combine the mustard, lemon juice, thyme, rosemary and pepper. Place the salmon skin side down in a shallow dish and brush with the marinade. Cover and refrigerate for 30 minutes, or up to 4 hours. To make the salsa, place the chilies on a hot grill or under a broiler; cook 4 minutes turning frequently until charred on all sides. Allow to cool slightly, cut the peppers in half and remove the seeds, and cut into small dice. In a small bowl, combine the chilies with the peaches, red pepper, red onion, lime juice, and salt. Preheat grill to medium high heat. Place salmon on the grill flesh side down. . Allow to cook 6 minutes without disturbing, resist the temptation to flip it to early or it will stick to the grill. After 6 minutes, flip the salmon over cover and cook an additional 4 minutes. Cook the salmon to 145 degrees, the fat should turn white and fish will feel firm to the touch. Slip a spatula in between the skin and flesh of the fish, gently slide back and forth and lift the salmon off the grill leaving the skin stuck to the grill, discard the skin. Place salmon filets on a serving platter and spoon the salsa over the top. Great for Grilling! Wild Fresh Cod Fillets 6.99lb. Peeled & Deveined Jumbo Raw Shrimp 16/20 ct. 9.99lb. Trig’s Maryland Style Crab or Lobster Cakes 3 oz. 4/$5 Sugardale Sliced Bacon 16 oz. 4.99 Oscar Mayer Deli Shaved Lunchmeat 7-9 oz. tub 2/$7 Cher Make Natural Casing Wieners or Pre-Cooked Brats 18-24 oz. 5.99 Farmland Jumbo Deli Franks 14 oz. 2/$3 Sugardale Prestige Center Cut Ham Steaks 18-24 oz. 3.49lb. Millford Valley Breaded Chicken Breast Entrées 5 oz. 99¢ 0725_PG3
Page 1: NEW TRIG’S LOCATION IN TOMAHAWK!
Page 5 and 6: Natural&Organic 3.99 there’s a ne
Page 7 and 8: Dairy with coupon Kemps Sour Cream,
Page 9 and 10: Pharmacy Available at the Pharmacy
Page 11 and 12: with coupon Kraft Miracle Whip 22-3
Page 13 and 14: SnackCenter Gatorade Thirst Quenche
Page 15 and 16: Additional 10% off on Wine purchase

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