In this issue of our newsletter:

   Thanks To Everyone - Our Pig Roast

   First Ever RIB FEST!

   NEW! Bonndards Own BBQ Sauce

   In Store Savings / Coupons!

   Today’s Pork: Cooking Times and Temps

First off:
THANK YOU! For all of you who came to our Pig Roast and supported us during our annual event.

Thanks to those who helped me set up, get ready, pick up supplies, worked it, Greg and I couldn't have done it without you. Thanks to those who supported us by coming and eating! Wouldn’t work if we didn’t have you!

Highlights:

• A bus full of crazy folks who came on there way to the casino trying to raise money for their 3-Day Breast Cancer walk. The group’s name “Bucks for Boobs!” If you would like to help support them you can donate at www.the3day.org under the donate section then search for their team name Bucks for Boobs.
• Yvonne’s 10 cousins in town from Holland – most of them their first time to America. They even sang us a song in Dutch!
• Our DJ – Mike Buth (if you need his info for a party/wedding let me know and I will get it for you) He makes us all laugh!

Now on to the next event:

Our first ever RIB-FEST!

We are offering one of our favorite summer grilling food adventures that anyone can do. This event runs July 1st- 5th. We will have specials on our plain baby back ribs which are always phenomenal. Then there is the ones seasoned with Greg’s special seasoning rub! It is ready to go for you to cook, grill, or smoke as you like. The easiest of our choices the ones we have done it all for you – all you do is take it home and heat and eat it up! Who could ask for anything easier!

One request we have for all of you is to keep one of our Butcher’s, Tom Howe in your prayers as he is struggling with health issues. We hope a full recovery for him.

Enjoy your 4th of July! (Eating ribs of course :+)

Greg & Yvonne

Click the link below to download a copy of cooking information for Pork:

Today’s Pork: Cooking Times and Temperatures