It’s Time To Open Your Pool

2010-06-29 13.51.27

Memorial Day is coming fast and with the wonderful sunny weather we have been having in the Northwest – why not get a head start and get your pool ready for summer? Follow these 6 easy steps to ensure a smooth and easy pool opening:

  1. Take off your pool cover. Drain off water, remove and clean your cover with xxx
  2. Fill your pool to the middle of the skimmer opening to allow for proper circulation.
  3. Check your pump, skimmer basket and filter. Make sure they are in perfect working condition. If not, make sure you contact your local store for replacements and we will be happy to help you out.
  4. Get your water tested. Bring a pint of water to your nearest store and we will test it for you for free.
  5. Test sanitizer and pH levels.
  6. Routine maintenance. Maintain your pool with routine maintenance – use BioGuard‘s 3-step pool care system or use Baquacil for a chlorine free option. You can also check out our blog post about automatic pool cleaners.

Now all you need to do is sit back, relax and enjoy the

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summer!

Source: http://ultramodern.com/newsletter-101-532013/

Top 5 Reasons To Buy A Hot Tub

Just in time for the holidays, the Association of Pool & Spa Professionals (APSP) has released a list of the top five reasons to buy a hot tub

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for that special person on your gift list. Post them in your store. Maybe you’ll snare an impulsive customer or two.

(Drumroll, please.)

1. Hot tubs are affordable.
Portable hot tubs are more affordable than ever before, due to efficient manufacturing practices and competing brands. “We’ve managed to merge higher-end features into our hot tubs while lowering the price points, because that’s what customers are demanding,” said Maurizio Vozza, CEO and president of Nordic Hot Tubs.

2. Hot tubs fit anywhere.
The portable hot tub industry has adapted to consumers lifestyles. Hot tubs come in all different shapes and sizes, from two-person hot tubs to 10-person models. Hot tubs can be installed indoors or outdoors, in as little area as 64 square feet or less. Another emerging trend in hot tubs is swim spas, designed for those wanting the convenience of swimming, training or just relaxing. “Someone that is in the market for a portable hot tub/spa would be amazed that for a few thousand dollars more, they gain all the features of a lap pool and a therapy unit on top of all the spa features they were looking for,” said Jon Wilson, vice president, operations and new product development at Rio Swim/Spas. “Everyday folks to Olympic medalists are enjoying these models.”

3. You can use a hot tub year-round no matter where you live.
Hot tubs can be used year-round in any climate. Many owners use their hot tubs more in the winter, when bubbly heat remarkably offsets falling snow. But for those who don’t want their hot tub delivered until spring, Ken Janowicz, sales manager for Kasper’s Aqua Clear in Easton, Pa., recommends acting now. “You can leave a deposit securing the wintertime sale and be the first in line for delivery in the spring time,” he said. “It’s like beating rush hour and getting a great deal at the same time.”

4. Hot tubs are easy to maintain and are energy efficient.
Newer technology has allowed the hot tub owner to keep water clean and clear with a couple of minutes of weekly maintenance. Now models are being produced that will meet new APSP energy efficiency standards and to meet consumers’ demands for greener products.

5. Hot tubs provide “vacations/therapy” 365 days of the year.
Hot tubs provide the ideal venue to connect with family and friends. And they provide a multitude of health benefits ranging from stress reduction to muscle recovery. “We’ve really seen a push toward hot water therapy, especially for sufferers of fibromyalgia,” said Nordic’s Vozza. “Having a place to relax, connect and heal after a long day can really be the ultimate gift that keeps on giving.”

Written by Barrett Kilmer, has been on the editorial staff of AQUA magazine since 2000. He has a B.A. in English from the University of Wisconsin – Madison, and currently lives in Madison, Wisc. Read the article here.

Weber’s Chipotle Skirt Steak Fajitas with Avocado Cream

Weber-Fajitas

Serves: 4 // Prep time: 20 minutes | Marinating time: 2 to 8 hours | Grilling time: 4 to 6 minutes. Recipe courtesy of Weber.

INGREDIENTS

MARINADE


  • 1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4- to 5-inch pieces

CREAM

  • 1 large, ripe Hass avocado
  • ⅓ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ teaspoon kosher salt
  • ½ teaspoon hot pepper sauce

  • 8–10 flour or corn tortillas (6 to 8 inches)
  • ⅔ cup chopped red onion
  • Fresh cilantro leaves

INSTRUCTIONS

  1. In a small bowl whisk the marinade ingredients. Place the steak pieces in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 8 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. In a food processor combine the cream
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    ingredients and process until smooth. Transfer to a bowl and cover with plastic wrap until ready to use.

  4. Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
  5. Spread half of each tortilla with avocado cream and top with steak slices, onion, and cilantro. Serve immediately.

Recipe can be found at Weber.com

Chiles Rellenos with Tomato Salsa and Guacamole

Chiles Rellenos with Tomato Salsa and Guacamole

Recipe courtesy of Weber’s Way to Grill™ by Jamie Purviance

Chiles-Rellanos

Serves: 6 // Prep time: 30 minutes | Grilling time: 22 to 31 minutes

INGREDIENTS

  • 6 large poblano chile peppers
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated cheddar cheese
  • ½ cup crumbled fresh goat cheese

SALSA

  • 3 medium tomatoes, halved and cored
  • 1 small white onion, cut crosswise into ½-inch slices
  • Extra-virgin olive oil
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced serrano or jalapeño chile pepper
  • 1 teaspoon kosher salt

GUACAMOLE

  • 3 large Hass avocados
  • ¼ cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt

INSTRUCTIONS

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  2. Brush the cooking grates clean. Lightly brush the tomatoes and onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once. Remove from the grill, finely chop, and transfer to a medium bowl. Stir in the remaining salsa ingredients.
  3. In a medium bowl using a fork, coarsely mash the avocados. Stir in the onion and lime juice and season with the salt. Cover with plastic wrap, placing the wrap directly on the surface of the guacamole to prevent it from browning, and refrigerate until about 1 hour before serving.
  4. Grill the chiles over direct medium heat, with the lid open, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. (The goal is to char the skins quickly so that you can peel them without the chiles collapsing. You will need chiles with enough structure, even when roasted, to hold the filling.) Place the chiles in a large bowl, cover with plastic wrap, and let them steam for about 10 minutes. Gently peel and discard the skin from the chiles. Leaving the stems intact, carefully cut a slit down one side of each chile and remove and discard the seeds and veins.
  5. In a medium bowl combine the cheeses and mix together with a fork. Carefully stuff the mixture into the chile cavities. Brush the chiles with olive oil.
  6. Grill the stuffed chiles, seam side up, over indirect medium heat, with the lid closed, until the cheese melts, 6 to 8 minutes. Gently remove them
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    from the grill with a spatula. Serve warm with the salsa and guacamole.

Original Recipe is available on Weber Grills website

Weber: Mastering Basics – Measuring Heat: Hand Test

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How Hot Is It?

Grilling with the right level (or levels) of heat is just as important as the way you

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arrange the coals. Charcoal grilling does not require anything like the precision of baking or candy-making but, then again, trying to grill everything over the same level of heat oversimplifies charcoal grilling and misses big opportunities for superior tastes and textures.

There are really two ways of knowing how hot a charcoal fire is. One is to use the thermometer in the lid of your grill, that is, if your grill has one. If you grill often with indirect heat (barbecued chicken, pork ribs, prime rib), look for a grill with that feature. Otherwise you will be tempted to lift the lid too often, just to see how the coals are doing, and that causes troublesome peaks and valleys in your cooking temperatures.

The Hand Test

The other way to know the heat is to extend your palm over the charcoal at a safe distance. Imagine a soda can is standing on the cooking grate, right over the coals. If your palm was resting on the top of the can, it would be 5 inches from the cooking grate. That’s where you should measure the heat of charcoal. Always pull your hand away from the heat before it hurts, and be sure that nothing flammable,

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such as a sleeve, is dangling from your arm. If you need to pull your hand away after 2 to 4 seconds, the heat is high. If you need to pull your hand away after 5 to 7 seconds, the heat is medium. If you need to pull your hand away after 8 to 10 seconds, the heat is low.

High (450° to 550°F): 2 to 4 seconds

Medium (350° to 450°F): 5 to 7 seconds

Low (250° to 350°F): 8 to 10 seconds

At Home Pizza Party!

It’s Pizza day in Redmond.

Pizza-3

Last week our Redmond store fired up one of our new Pizzeria Pronto, gas fired pizza ovens! They made a series of pizzas and learned a lot along the way too!

The first batch of pizzas included:
Marinara Sauce with the Pizzeria Pronto “Tuscan herb blend” seasoning topped with Calabrese Salame, Mushrooms, bits of Mozzarella balls, Ricotta Cheese, Sliced spicy Greek olives and then topped

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with shredded mozzarella.

pizza-2 Pizza-after-with-more-meat

The second pizza included:
White Alfrado style sauce, Artichoke hearts, mushrooms, sliced grape tomatoes, chunks of red, yellow, and orange peppers, and then topped with mozzarella cheese.Veggi-Pizza-1Veggi-Pizza-2

The guys even threw the pizza dough!
Want to learn how to toss a pizza??

Pizza Tossing 101:

How to throw pizza dough. After you have prepped your dough you can either press it or roll it to about half the size you want. From there if you’re right handed you will toss and spin it clockwise with your right hand ( if you go counter clockwise it will run away from you) you should be tossing with an open hand and with your palm up, to catch use your left hand in a closed ( fist) position with your palm down. Continue to toss and spin until centrifugal force expands the dough to the size you want.

Why do you toss the dough instead of rolling it all the way, if you roll it removes some water from the dough and it makes the crust hard.

Some tips and tricks from our Redmond team:

  1. I read the owners manual (You are probably thinking DUH! But there are some great tips on how to use the oven in there!)
  2. The manual says to turn the pizza 180 degrees half way through. If our Redmond team read the owners manual the first time, they would have had a perfectly browned pizza! Instead they learned their lesson the hard way…still tasted amazing!
  3. In reading the manual they really stress the preheat cycle to be followed, run on high for 10 minutes, but no longer than 15, to prevent overheating
  4. Wait till the unit hits 700 degrees before putting the pizza on the stone.
  5. When done turn off the unit.
  6. Eat LOTS and LOTS of pizza and enjoy!

Thanks Team Redmond!

Corned Beef and Cabbage on the Grill

Recipe courtesy of Weber Grills and Jamie Purviance

Corned Beef and Cabbage
Serves: 4 // Prep time: 15 minutes | Grilling time: about 3 hours | Special equipment: 9-by-13-inch heavy-duty foil pan

INGREDIENTS

  • 2½ pounds corned beef (with spice packet)
  • 1 rib celery, trimmed, cut into ½-inch diagonal slices
  • 1 carrot, peeled, cut into ½-inch diagonal slices
  • 1 small yellow onion, cut into thin wedges
  • 2 garlic cloves, crushed with the side of a knife
  • 1 can (28 ounces) Italian plum tomatoes in juice
  • ½ head (1 pound) green cabbage, cut into 4 wedges, cores slightly trimmed
  • 10 small red potatoes, each cut in half
  • 2 teaspoons whole-grain mustard

INSTRUCTIONS

  1. Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  3. Arrange the celery, carrot, onion, and garlic in a 9-by-13-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle
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    the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes; fill the empty tomato can with water and add to the pan. Cut the tomatoes into 1-inch chunks.

  4. Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from
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    the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into ½-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.

Recipe available at Weber Grills

Korean Rib Eye Steaks with Toasted Sesame Salt

Korean Rib Eye Steaks with Toasted Sesame Salt

Aqua-Quip-Weber-Korean-Rib-Eye-Steak

Recipe by Weber Grills and Jamie Purviance

INGREDIENTS


MARINADE

  • ½ cup soy sauce
  • ½ cup sherry or sake
  • ¼ cup toasted sesame oil
  • ¼ cup granulated sugar
  • 6 scallions (white and light green parts only), roughly chopped
  • 2 tablespoons peeled, grated fresh ginger
  • 6 garlic cloves
  • 2 teaspoons hot pepper sauce

INSTRUCTIONS

  1. In a small bowl combine 4 teaspoons of the sesame seeds with the salt. Set aside
  2. In a food processor or blender combine the remaining 4 teaspoons sesame seeds with the marinade ingredients. Blend until almost smooth. Pour half of the marinade into a small saucepan and set aside. Place the steaks in a large resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a rimmed baking dish, and refrigerate for 2 to 4 hours, turning the bag occasionally and massaging the marinade into the steaks. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Remove the steaks from the bag and discard the marinade in the bag. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. During the last 2 minutes of grilling time, grill the scallions over direct heat, turning once. Remove from the grill and let the steaks rest for 3 to 5 minutes.
  5. While the steaks rest make the sauce. Place the small saucepan with the marinade over medium-high heat and bring to a boil. Boil until slightly thickened and reduced to about ½ cup, about 5 minutes, stirring frequently.
  6. Cut the steaks into thin slices. Drizzle with the reduced marinade and sprinkle with sesame salt. Serve warm with grilled scallions.

Recipe from Weber Grills and can be found here.

Spanish Chorizo and Mussel Stew

Spanish Chorizo and Mussel Stew

Serves: 4 // Prep time: 35 minutes | Grilling time: about 30 minutes | Special equipment: grill-proof Dutch oven or deep 12-inch cast-iron pot

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Recipe and photo courtesy of Weber Grills

INGREDIENTS

  • 1 fennel bulb, about 12 ounces
  • 12 ounces cured Spanish chorizo sausage, cut diagonally into ½-inch slices
  • 1 medium yellow onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) chopped Italian plum tomatoes in juice
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds live mussels, scrubbed, beards removed
  • Crusty baguette

INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof Dutch oven or deep 12-inch cast-iron pot for 10 minutes.
  2. Cut the fronds from the fennel stalks and roughly chop them. Set aside to garnish the stew. Cut off the thick stalks above the bulb and discard, cut the bulb into quarters, remove the thick triangular-shaped core, and then cut the quarters into thin slices.
  3. Add the chorizo to the Dutch oven and cook over direct medium heat, with the lid closed, until browned, about 5 minutes, stirring occasionally. Using a
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    slotted spoon, transfer the chorizo to a plate lined with paper towels.

  4. Wearing insulated barbecue mitts pour off all but 1 tablespoon fat from the Dutch oven, if necessary. Add the fennel, onion, and oil to the Dutch oven, and then cook over direct medium heat, with the lid closed, until the vegetables are almost tender, 13 to 15 minutes, stirring frequently. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently. Add the tomatoes, wine, thyme, paprika, salt, and pepper. Bring to a boil and continue cooking until the mixture is slightly thickened, 6 to 8 minutes, stirring occasionally. Add the mussels and cook, with the lid closed, until the shells open, about 5 minutes. Discard any mussels that do not open. Stir in the sausage.
  5. Ladle the stew into bowls. Garnish with the chopped fennel fronds. Serve with crusty bread for dipping.

Recipe from Weber Grills: http://www.weber.com/recipes/pork/spanish-chorizo-and-mussel-stew

Grilling for my Valentine – Grilled Oysters

Grilled Oysters Recipe

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Recipe from Simply Recipes

I know for sure that Hog Island doesn’t put their oysters on a bed of rice! But the rice helps steady the oysters and prevents the flavorful sauce and juices from spilling. Of course, I only used rice because I didn’t have any rock salt in the house. You can use either, or

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if you’re able to balance the oysters on the grill grates, go for it!

 

 

Ingredients:

  • 16 whole live oysters
  • 2 cloves garlic, finely minced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon juice
  • 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)
  • 1/4 teaspoon salt
  • cracked black pepper to taste
  • 1 tablespoon finely minced parsley

Method

Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.

How to grill oysters
If you can find large, fat oysters, you can place the oysters directly on the grill grates. It’s best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. However, if the oysters are small and flat, you’ll run the risk of spilling its valuable, flavorful juices as well as the garlic-butter sauce. You can do what I’ve done, which is to place the oysters on a bed of rock salt or rice in a small pan — and then placing the entire pan inside the grill or under a broiler. This steadies the oysters and prevents them from wobbling.

If you are a shuckmeister
Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly.

If you can’t shuck
Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt

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and use a shucking knife (or a clean screwdriver if you don’t have one) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.

 

Source: http://www.simplyrecipes.com/recipes/grilled_oysters/