All posts by Heather Hall

Shop your way

At Macey’s we understand that life gets busy and it can make grocery shopping a challenge. That’s why we have a variety of different ways to help you shop your way.

Order online for pick up or delivery.
We have partnered up with Rosie to offer you Macey’s Anywhere … our online grocery shopping service for in-store pickup. Macey’s Anywhere® lets you shop online and schedule a convenient pick-up time. Macey’s personal shoppers meet you at the pick-up area so you will never have to leave your car. This service is available at all our Macey’s locations so visit maceys.com/anywhere to get started.
We have also partnered with Shipt to offer delivery to your home or business. Shop online at any time and have your groceries delivered in as short as one hour. This service is currently available at Macey’s in Ogden, West Jordan, Sandy, Murray, Holladay, Lehi, Pleasant Grove, Orem, Provo and Spanish Fork locations. Visit shipt.com/maceys to order your groceries today.
With our partners, online shopping is now easier and more convenient than ever! Simply create an account, add items to your cart, select a time to pick up or for delivery and you are all set! Happy Shopping® … online!
Pay as you go or take control
The Skip checkout app allows you to pay as go and the traditional checkout. When you’re done with your shopping, you simply finalize payment in the app and be on your way. Skip checkout is currently available at the Holladay, Provo, Pleasant Grove, Orem, Lehi, Spanish Fork and Murray locations.

Download it today at the Play Store or the App Store. To learn more about Skip visit getskip.com.

Self checkouts are another quick way to get in and out quickly. Simply grab your items and scan them at the register and be out the door.
Pay your way
We offer a large variety of payment methods. Pay with your typical, cash, credit or debit; or you can use Apple or Andriod Pay. Just tap and you are on your way.

 

 

Learn how to shop your way

Shop your way

At Lin’s we understand that life gets busy and it can make grocery shopping a challenge. That’s why we have a variety of different ways to help you shop your way.

Order online for pick up or delivery.
We have partnered up with Rosie to offer you Lin’s ToGo … our online grocery shopping service for in-store pickup. Lin’s ToGo® lets you shop online and schedule a convenient pick-up time. Lin’s personal shoppers meet you at the pick-up area so you will never have to leave your car. This service is available at all our lin’s locations so visit linsgrocerycom/togo to get started.
We have also partnered with Shipt to offer delivery to your home or business. Shop online at any time and have your groceries delivered in as short as one hour. This service is currently available at Lin’s in both St. George locations and Hurricane. Visit shipt.com/lins-fresh-market to order your groceries today.
With our partners, online shopping is now easier and more convenient than ever! Simply create an account, add items to your cart, select a time to pick up or for delivery and you are all set! Happy Shopping® … online!
Pay as you go or take control
Self checkouts are another quick way to get in and out quickly. Simply grab your items and scan them at the register and be out the door.
Pay your way
We offer a large variety of payment methods. Pay with your typical, cash, credit or debit; or you can use Apple or Andriod Pay. Just tap and you are on your way.

 

Beef Brisket

Smoked Meats Cooking Instructions

Our meat department has a large variety of meats that are perfect for your smoker or wood-fired grill. Below are some great ways to prepare those meats. If you have an questions please ask our friendly butchers, they’ll be happy to assist you.

Beef Brisket

Smoked Beef Brisket

Cooking Instructions: Season the meat on both sides with your favorite seasoning. When ready to cook, set the temperature to 180°F and preheat, lid closed for 15 minutes. Place brisket directly on the grill grate and cook 8-12 hours fat side down. Spritz with apple juice every 30-45 minutes after the first 3 hours. After 8 hours, begin taking the temperature by inserting about two-thirds of the way up into the thickest part. It should register between 150-160°F. Once the brisket registers 160°F, wrap with two sheets of aluminum foil leaving one end open. Pour in remaining brisket injection and seal foil packet. Increase the temperature on the grill to 225°F and place wrapped brisket directly on grill grate. Cook for another 3-4 hours until internal temperature registers 204°F. Remove from the grill and place in a cooler wrapped in a towel to rest for at least 2 hours. When ready to serve, cut slices about the thickness of a pencil against the grain.

Smoked Chuck Roast

Smoked Chuck Roast or Pulled Beef

Cooking Instructions: Rub roast with Beef Rub. Preheat temperature to 250°F. Place roast in grill and cook for 3-1/2 hours or until roast reaches an internal temperature of 160°F. Remove roast from grill and wrap in a double layer of aluminum foil. Continue to cook for 1-1/2 hours and check the temperature. The roast is done when the internal temperature reaches 204°F. Check every 30 minutes if internal temperature has not been reached. Remove roast from grill and pull or shred the meat adding the drippings back into the meat to help keep in moist. Serve pulled roast in buns topped with sliced onions, pickles and BBQ Sauce.

Tri-Tip Roast

Smoked Tri-Tip Roast

Cooking Instructions: Combine salt and pepper. Season all sides of meat with a heavy coat of the salt and pepper mixture. Set the temperature to 225°F and preheat, lid closed, for 10 to 15 minutes. Place Tri-Tip directly on the grill grate and cook until it reaches an internal temperature of 135°F. This should take 1 to 1-1/2 hours. When tri-tip reaches 135°F, pull off the grill and wrap in foil. Set aside while grill heats up. Turn the grill up to High and preheat, lid closed, for 10 minutes. Set the temperature to 500°F and preheat, lid closed, for 10 minutes. When grill comes to temperature, remove Tri-Tip from foil and sear for 4 minutes on each side. Pull off the grill and allow to rest for 10-15 minutes.

Smoked Beef Short Ribs

Smoked Beef Short Ribs

Cooking Instructions: Season to liking. Preheat temperature to 250°F. Place ribs directly on the grill grate and cook for 4 hours or until the internal temperature reaches 160°F. Stack two sheets of foil on a flat surface. Place ribs directly in the center of the foil sheets and wrap up like a packet leaving one end open. Pour in ½ cup water and close packet. Place ribs back on grill for 2-3 more hours or until the internal temperature reaches 204°F. Remove from grill and allow to rest 10 minutes.

Beef Rib Roast

Smoked Beef Rib Roast

Cooking Instructions: Season the exterior of the roast liberally with black pepper and kosher salt. Let sit at room temperature for 30 minutes prior to cooking. Set the temperature to 450°F (High) and preheat. Place the roast with the ribs facing the back of the grill directly on the grill grate. Close the lid and cook for 45 minutes or until the exterior of the roast has an even layer of browning. Reduce the temperature to 325°F and continue to cook for 3-4 hours or until the internal temperature has reached 125°F. Remove roast from grill and allow to rest 15 minutes before slicing. After roast has rested, remove trussing and bones and slice into 1” inch sections.

St. Louis Style Pork Ribs

Smoked St. Louis Style Pork Ribs

Cooking Instructions: Peel off membrane from the back of ribs. Apply an even coat of rub to the front and back of ribs. Let sit for 20 minutes (up to 4 hours if refrigerated). Set the temperature to 225°F and preheat. Place ribs bone side down on grill grate. Cook for 1 hour. Put apple juice in a spray bottle and spray the ribs after they have cooked for an hour. Spray every 45 minutes thereafter. After 4-1/2 hours, start checking the internal temperature of ribs. Ribs are done when internal temperature reaches 201° F. When ribs are done, brush a light layer of BBQ sauce on the front and back of the ribs. Let the sauce set for 10 minutes on grill. After sauce has set, take ribs off the grill and let rest for 10 minutes

Smoked Beef Back Ribs

Smoked Beef Back Ribs

Cooking Instructions: If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. Season both sides of ribs with Beef Rub. Set the temperature to 225°F and preheat. Arrange the ribs on the grill grate, bone side down. Cook for 8-10 hours, or until internal temperature reaches 205°F. Remove from grill and let rest, lightly covered for 20 minutes before slicing and serving.

Smoked Baby Back Ribs

Smoked Baby Back Ribs

Cooking Instructions: Peel off membrane from the back of ribs. Apply an even coat of rub to the front and back of ribs. Let sit for 20 minutes (up to 4 hours if refrigerated). Preheat temperature to 250°F. Place ribs directly on the grill grate and cook for 4 hours or until the internal temperature reaches 160°F. Stack two sheets of foil on a flat surface. Place ribs directly in the center of the foil sheets and wrap up like a packet leaving one end open. Pour in ½ cup water and close packet. Place ribs back on grill for 2-3 more hours or until the internal temperature reaches 204°F. Remove from grill and allow to rest 10 minutes.

T-Bone Steak

Thick Cut T-Bone Steak

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Momentarily remove the steaks to a platter and set the temperature of your grill to 450°F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135°F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon flavored butter. Let the meat rest for 3 minutes before serving.

Boneless Rib Eye Steak

Thick Cut Boneless Rib Eye Steak

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Momentarily remove the steaks to a platter and set the temperature of your grill to 450°F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135°F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon flavored butter. Let the meat rest for 3 minutes before serving.

New York Steak

Thick Cut New York Steak

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Momentarily remove the steaks to a platter and set the temperature of your grill to 450°F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135°F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon flavored butter. Let the meat rest for 3 minutes before serving.

Bone-In Rib Eye

Thick Cut Bone-In Rib Eye Steak

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Momentarily remove the steaks to a platter and set the temperature of your grill to 450°F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135°F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon flavored butter. Let the meat rest for 3 minutes before serving.

Smoked Pork Roast or Pulled Pork should butt or picnic roast

Cooking Instructions: Generously season all sides of the pork roast with pork rub. Set the temperature to 225°F and preheat. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250°F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190°F. If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Smoked Pork Spareribs

Cooking Instructions: Peel off membrane from the back of ribs. Apply an even coat of rub to the front and back of ribs. Let sit for 20 minutes (up to 4 hours if refrigerated). Set the temperature to 225°F and preheat. Place ribs bone side down on grill grate. Cook for 1 hour. Put apple juice in a spray bottle and spray the ribs after they have cooked for an hour. Spray every 45 minutes thereafter. After 4-1/2 hours, start checking the internal temperature of ribs. Ribs are done when internal temperature reaches 201°F. When ribs are done, brush a light layer of sauce on the front and back of the ribs. Let the sauce set for 10 minutes on grill. After sauce has set, take ribs off the grill and let rest for 10 minutes.

Smoked Pork Belly

Cooking Instructions: Season pork belly on both sides with salt, pepper and pork and poultry rub. Set temperature to 275°F and preheat. Place pork belly directly on the grill grate and cook for 3-3 1/2 hours or until the internal temperature reaches 200°F. Remove from grill and let rest 10-15 minutes. Slice and serve in tacos, mac and cheese, nachos, or your favorite dish.

Smoked Pork Country Style Ribs

Cooking Instructions: Season to liking. Set the temperature to 225°F and preheat. Lay the pork directly on the grill grate, turning as needed, for 3-4 1/2 hours internal temp to 180°F. Spray periodically with apple juice to keep the meat moist.

Pork Tenderloin

Smoked Pork Tenderloin—Bacon Wrapped

Cooking Instructions: Bring Pork Tenderloin to room temperature by sitting on counter for 30 minutes before cooking. Coat tenderloin in BBQ sauce. Using a thin cut bacon wrap the Tenderloin and toothpick bacon in place to secure. Set the temperature to 400 degrees F and preheat. Arrange the Tenderloin on the grill grate. Cook until internal temperature reaches 145 degrees F. Remove from grill and let rest, lightly covered for 20 minutes before slicing.

Thick Cut Boneless Pork Loin Chop

Thick Cut Boneless Pork Loin Chop

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300°F and preheat, lid closed, for 10 to 15 minutes. Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145°F. Let rest for 5 minutes before serving.

Five-Finger Pork Loin Chop

Smoked Five Finger Pork Loin Chop

Cooking Instructions: Season to liking. When ready to cook, start the grill. Set the temperature to 225°F and preheat, lid closed, for 10 – 15 minutes. Place the pork chops directly on the grill grate and cook for 1-1/2 to 2 hours or until the internal temperature registers 130°F with an instant-read thermometer when inserted into the thickest part of the pork chop. Remove chops from the grill and increase the temperature to 450°F and preheat, lid closed for 10 minutes. Return the chops to the grill and cook for 10-15 minutes more (flipping once half way through) or until the internal temperature registers 145° F in the thickest part. Remove from grill and let rest ten minutes before serving.

Smoked Whole Chicken

Smoked Whole Chicken

Cooking Instructions: To brine the chicken, dissolve kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully submerged weighing it down if necessary. While the grill is preheating, remove the chicken from the brine and pat dry. Rub with minced garlic and your favorite rub. Next, stuff the cavity with lemon, onion, garlic and thyme. Tie the legs together. Preheat temperature to 225° F. Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant read thermometer reads 160°F when inserted into the thickest part of the breast. The finished internal temperature will rise to 165°F in the breast as the chicken rests.

Spatchcock Chicken Legs

Smoked Spatchcock Chicken Legs

Cooking Instructions: Place the chicken pieces in a large mixing bowl. Pour Olive Oil over the chicken to coat each piece, then season to taste with the rub. Massage the chicken pieces to encourage the oil and seasonings get under the skin. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl. Arrange the chicken on the grill grate and smoke for 1 hour. Increase the temperature to 350°F and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165°F, or the chicken is golden brown and the juices run clear (about 50 to 60 minutes). Allow the chicken to rest for 8-10 minutes and serve.

Chicken Drums

Smoked Chicken Drums & Thighs

Cooking Instructions: Season to liking. Set the temperature to 250°F and preheat, Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.) The turkey legs should be deeply browned. Don’t be alarmed if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve immediately.

Turkey Legs

Smoked Turkey Legs or Split Breast

Cooking Instructions: In a large stock pot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add cold water and ice; chill in the refrigerator. Add the turkey legs, making sure they’re completely submerged in the brine. Set the temperature to 250°F and preheat, Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.) The turkey legs should be deeply browned. Don’t be alarmed if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve immediately.

Whole Turkey Breast

Smoked Whole Turkey Breast

Cooking Instructions: To brine the turkey, dissolve kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully submerged weighing it down if necessary. While the grill is preheating, remove the chicken from the brine and pat dry. Rub with minced garlic and your favorite rub. Next, stuff the cavity with lemon, onion, garlic and thyme. Set the temperature to 250°F and preheat. Lay the turkey on grill plate for 2 to 2-1/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165°F. Baste with the remaining butter after 1-1/2 hours. Let it rest for 15 minutes before carving.

Leg of Lamb

Smoked Leg of Lamb

Cooking Instructions: Set the temperature to low/smoke setting. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Using a paring knife, make little incisions all over lamb and stuff with garlic cloves. Rub olive oil over lamb and liberally season with salt, pepper and rosemary. Let stand at room temperature for 30 minutes. Place leg of lamb in center of grill. Smoke lamb on the Smoke setting for 30 minutes. Increase temperature 350°F and cook until a thermometer inserted into the thickest part of the meat registers 130°F (about 1-1/2 hours). Transfer to a cutting board and let stand 15 to 25 minutes; the internal temperature will rise to 140°F for medium-rare. Allow the chicken to rest for 8-10 minutes and serve.

Smoked Lamb Shoulder

Smoked Lamb Shoulder

Cooking Instructions: Pat dry and then rub all over with olive oil, salt, pepper and rosemary. If boneless tie tightly with kitchen twine. Set the temperature to 225°F and preheat, Place shoulder in water pan for moisture. Place uncovered on smoker for an hour. After the first hour spritz every 15 minutes until the internal temperature reads 165°F. This may be roughly three hours. Go by temperature not time. At 165°F wrap the lamb in foil tightly and place back on smoker until the internal temperature reads 195°F or the consistency as you insert the thermometer is like butter (gliding in and out smoothly). Remove from smoker and place in a clean cooler (with no ice) and let rest for at least an hour. Then remove and shred for your favorite dish.


Atlantic, Coho, King Salmon

Atlantic, Coho, King Salmon

Cooking Instructions: Clean the salmon making sure to remove all pin bones and scales. Season to liking. After fire is established, leave grill on Smoke and close the lid allowing to preheat for 5 minutes. Set the salmon fillets skin-side down on the grill. Smoke for 1-3 hours or until a thermometer inserted into the thickest part of the salmon registers 150°F. Make sure to monitor the temperature closely to make sure it does not get above 160°F. Remove the salmon and set aside.

Smoked Shrimp Kabob

Smoked Shrimp Kabob

Cooking Instructions: Peel and remove tail if needed. Rinse shrimp with cold water. Set the temperature to High and preheat. Build the skewers alternating between
mushrooms, peppers, on-ion, and shrimp. When the grill is hot, grill the kabobs with the lid closed for 4-5 minutes on each side until shrimp turns pink.

Smoked Lobster Tail

Smoked Lobster Tail

Cooking Instructions: Prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears. Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail). Make a slit down the middle of the meat to butterfly it open on top. Place the lobster tails on a rimmed baking sheet. Melt the butter in a small saucepan over medium-low heat. Pour about 1 tablespoon of the melted butter onto lobster tail. Keep the remaining butter warm. When ready to cook, start the smoker grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400°F and preheat, lid closed, for 10 to 15 minutes. Arrange lobster tails directly on the grill grate. Cook for 25 to 30 minutes, or until the meat is white and opaque, serve with the reserved melted butter.

Case Lot is Coming

Case Lot Is Coming

It’s the best time to fill your pantry with deals by the dozen, including savings on the new Food Club brand.

Macey’s big case lot sale is almost here.  It is time to go through your pantry and food storage and stock up on the things you need.  Case lot sale makes it easy to build your food storage and pantry by offering bulk items at low prices, and even if you don’t need a whole case of an item you can still get our case lot items at incredibly low prices.

Buying during case lot can give you immediate peace of mind about being prepared for an emergency and at low prices you can get what you need without feeling guilty.  Case lot starts March 6 so get ready to get case lot crazy!

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Chile Roast

Dan’s Chile Roast

Chile Roast

Our Chile Roast is coming to participating stores starting August 10th. See locations below. Come and enjoy free samples and pick between mild, medium or hot chiles. Also enjoy free roasting when you purchase a case.

Fridays from 4-7 p.m. and Saturdays from 9-2 p.m.

August 10 & 11
Dan’s Olympus

August 17 & 18
Dan’s 70th

August 24 & 25
Dan’s Foothill

August 31 & September 1
Dan’s Olympus

September 7 & 8
Dan’s 70th

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Lin’s Chile Roast

Chile Roast

Our Chile Roast is coming to participating stores starting August 10th. See locations below. Come and enjoy free samples and pick between mild, medium or hot chiles. Also enjoy free roasting when you purchase a case.

Fridays from 4-7 p.m. and Saturdays from 9-2 p.m.

August 10 & 11
Lin’s Richfield
Lin’s Price
Lin’s East St. George

August 17 & 18
Lin’s Richfield
Lin’s Price
Lin’s East St. George

August 24 & 25
Lin’s Cedar City
Lin’s Hurricane
Lin’s Price

August 31 & September 1
Lin’s Cedar City
Lin’s East St. George
Lin’s Price

September 7 & 8
Lin’s Cedar City
Lin’s Hurricane
Lin’s Price

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Chile Roast

Macey’s Chile Roast

Chile Roast

Our Chile Roast is coming to participating stores starting August 10th. See locations below. Come and enjoy free samples and pick between mild, medium or hot chiles. Also enjoy free roasting when you purchase a case.

Fridays from 4-7 p.m. and Saturdays from 9 a.m.-2 p.m.

August 10 & 11
Macey’s West Jordan
Macey’s Ogden
Macey’s Providence
Macey’s Sandy
Macey’s Murray
Macey’s Orem
Macey’s Lehi
Macey’s Tooele

August 17 & 18
Macey’s Logan
Macey’s Holladay
Macey’s Provo
Macey’s Pleasant Grove
Macey’s Tooele

August 24 & 25
Macey’s Providence
Macey’s Spanish Fork
Macey’s Tooele

August 31 & September 1
Macey’s West Jordan
Macey’s Ogden
Macey’s Sandy
Macey’s Murray
Macey’s Orem
Macey’s Pleasant Grove
Macey’s Tooele

September 7 & 8
Macey’s Sandy
Macey’s Holladay
Macey’s Spanish Fork
Macey’s Lehi
Macey’s Tooele

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Meet Kyle Beckerman

Now’s your chance to score big and meet star midfielder Kyle Beckerman! Kyle will be at Macey’s on 5632 South 900 East in Salt Lake City on Tuesday, June 26th from 6:00-7:00pm. He’ll be signing provided autograph cards. No personal items to be signed. But that’s not all! The first 50 people to purchase $30 in participating P&G products at the event will get a $20 Fanatics.com gift card at checkout!

There’s still more to score! Right now, you can get a $15 Fanatics.com e-gift card to redeem for your favorite soccer fan gear when you buy $30 in participating P&G products.*

Offer valid 6/20/2018-7/3/2018.

*Must spend $30 or more on participating products in one transaction, before taxes and after discounts and coupons are applied. Must purchase products by 7/3/2018. Submit original cash receipt & submission form with item(s) and purchase price(s) circled. Must be postmarked or submitted online by 7/10/2018. Purchase must be made in a single transaction. Limit one redemption per household. Must be 18 years of age or older. US residents only. Redemption in form of Fanatics e-gift card. Terms and Conditions of the Fanatics e-gift card apply. While supplies last. Product exclusions apply. Available at participating retailers. Call 1-855-361-0638 or visit www.PGHomePride.com for full details. ©2018 Procter & Gamble.

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BBQ Box

FB-smoking-addictive

At our stores, when you say barbecue, we don’t mean sauces, glazes or rubs; although we have plenty of those as well and at great prices.  We believe great barbecue starts and ends with hardwood smoke and the finest meats.  It’s a time-honored tradition that requires both skill and patience.

Ribs smoked “low and slow” and tender flavorful chicken demand hours of planning and preparation.  That is exactly what goes in to each and every event featuring our exclusive BBQ Box smoker.  It gives you the best slowly smoked, mouthwatering meats without all the work. And they are definitely addicting.

This tasty trailer is now available at all Lin’s locations! Make sure to checkout our weekly ad to see the best deals on sides for your delectable smoked dinner.

 

 

Five Ways to Upcycle

It’s plain and simple; upcycling makes a positive impact on the environment. But do you know what upcycling actually is? Upcycling is the process of converting old or discarded materials into something new or useful.

Each time you shop at the grocery store, you are sure to get boxes, cartons, jars, and other  containers that are easily upcycled. Here are a few ideas to get you started:

  1. Baby Food Jar Grass BuddyThis is the perfect project for kids. They love to watch things grow and making a friend out of it is fun too. All you need is a baby food jar, dirt, grass seeds, glue and some decorations (googly eyes, buttons, etc.) then follow these easy steps: 1) Fill about ¾ of the jar with dirt and then add the grass seeds. 2) Water the seeds and then place a little more dirt over them. 3) Create a face on the jar with the googly eyes, buttons and other decorations. 4) Watch the grass grow (and don’t forget to water it, when the dirt is dry).Wipe Canister
  2. Wipe Canister/Grocery Bag Dispenser
    Grocery bags are great to reuse for trash can liners, dirty diapers, wet clothes, etc. but storing those bags can often be a challenge. Our solution is to put all of the bags in a wipe canister, which makes them easy to pull out one at a time. If you are feeling ambitious you can also decorate the canister with fabric or paper.
    Decorative Jar
  3. Decorative Jar
    Take a pickle or pasta jar and create a cute jar to hold snacks for your kids, q-tips or any other items that need a jar. To create this  jar you will need a jar, sand paper, a drill, a knob, a washer and paint. Then follow these steps: 1) Sand the lid of your jar until the paint or writing on the jar is gone. 2) Paint the lid. 3) Very carefully drill a whole in the center of the lid. 4) Place the knob through the whole and twist the washer in place.
    Mint Container
  4. Mint Container Organizer
    Small things like poppy pins and paper clips can easily get lost in a drawer or purse. Use a mint container to easily organize these items and keep them together. You can also use them to store your head phone, this keeps them from getting tangled and makes them easy to find in your purse or back back.
  5. Tin Can Lantern
    Create a rustic tin can lantern for holiday decor, wedding or party. To get started find a tin can, remove the label and fill it with water. Then put the can in the freezer until the water is completely frozen. Then follow these steps: 1) Draw your desired design on a peice of paper. 2) Tape your paper to the outside of your can. 3) Use a small nail and a hammer to get each hole started. 4) Use your drill to complete the holes. Be sure to go very slowly, as the can is not very thick.  5) Cut five inch piece off a wire hanger and bend the wire to create a half circle for the handle. 6) use needle nose pliers to bend a small “c” at each end of wire. 7) Slide the wire in the hole on each side of your latern to create a handle.

Hopefully, this will inspire you to take another look at items you might consider trash and find a practical way to upcycle them.