Nice Weather is perfect for a Drain & Refill - November 27, 2012
No snow on the ground, no freezing cold temperatures and yet the days are slowly creeping into the month of December.
Looking at the projected forecast for this week and the weekend, this may be the perfect time to do a drain and refill on your hot tub!Right now would be wonderful timing! Yes, outside it is still in the mid 40’s but think about the warm soothing water. Plus if you do it now, you may be able to last till a warmer spring to do another one!
Prepping the hot tub right now will take one thing off of your to do list before the holidays! And remember, Pool World offers a water lab to assist you with your hot tub water chemistry.
Please visit any of our stores to find out more about a specific hot tub or bring in your water sample to be tested! Or visit our Residential Hot Tubs page!
Holiday Gift and Clearance Sale This Weekend! - November 26, 2012
It's this weekend!!!
At the NEW Central Store that is located at 5701 E. Sprague Ave, in front of the Spokane Valley Home Depot. The event will be going on from 9am till 5 pm!
Everything from Hot Springs Spas, Caldera Spas, Barbeques, Tanning Beds, Sauna’s, Water Care Products and so much more! We can’t list them all!
Make sure to stop by! Saturday, December 1st, 2012
Preheat the EGG to 350ºF / 177ºC without the Plate Setter.
Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.
Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.
Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately. Serves 8
If you would like to check out more information on a Big Green Egg, please visit our Barbecue/Grills page!