Share the Good News - January 11, 2016
Have you ever heard about Pool Worlds referral program? If you haven’t, you are in luck! If you are a pool, hot tub, sauna, or barbecue owner and purchased it from Pool World then you have the ability to receive a FREE reward for referring a family or friend to us!
This is how the referral program works. If your friend comes in and purchases a hot tub, sauna, pool or barbecue and says that you sent them in, they will receive a reward and so will you! It’s awesome! Pool, hot tub and sauna owners will receive a $100 Pool World gift card for in store credit. OR, if you are a barbecue or grill owner, you will receive a free bag of Big Green Egg Charcoal or Traeger Pellets.
What a deal! If you want to see which Pool World products would be a good fit for you or your friend’s lifestyle, please visit other pages on our website like Residential Hot Tubs, Barbecues/Grills, Finnleo Saunas or Swimming Pools!
Team & Club Rewards to Wounded Warriors Project - January 07, 2016
We are excited to announce that another Team and Club Reward Donation has been dedicated to The Wounded Warriors Project from our customers John G., Justina H., Keith L., Rick V., Donna M., Jeff P., Harvey M., and Marc W. This donation was possible because they purchased a new hot tub.
The Wounded Warrior Project has created an approach to creating successful, well-adjusted service members from our military branches back into civilian life. The organization does this through a variety of different programs including serving the warriors and their families to nurture mind and body, encourage economic empowerment and engagement which is all done through touch and interactive approach. Each of these services drastically affects our men and women who come back from combat.
This fabulous group of customers was able to donate a Team & Club Rewards through the purchase of a new hot tub. The hot tubs they purchased were Hot Spring Sovereign, Prodigy, Vanguard, SX; Caldera Tahitian, Aventine, and Free Flow Azure and Monteray.
If you are interested in seeing more information on a hot tub to meet your needs please visit our Residential Hot Tub page!
January is National Soup Month - January 06, 2016
It’s National Soup Month in January! So far the Spokane and Coeur d’Alene area has been hit with really cold temperatures, snow, and freezing rain! That means that a cup or bowl of hot soup will help take the chill away. Winter time is the ideal to perfect your soup-making skills.
Everyone enjoys a warm bowl of soup, from thick, creamy, calorie laden soup, to water-based and healthier broth and even a vegetable chili. There is a soup out there for everyone!
Here’s a recipe that every grill master should try! Yes, you can make one mean Barbecue Chicken Soup using your grill! Your grill will be your secret ingredient; the grill will help add an abundance of flavor.
- 12 ounces applewood-smoked bacon, diced (about 14 slices)
- 4 tablespoons of your favorite barbecue seasoning
- 1-1/2 pounds tomatoes, chopped (about 4 cups)
- 1-1/2 cups chopped yellow onions
- ¼ cup minced garlic
- 12 ounces lite lager beer
- 4 cups chicken stock
- 2 cups ketchup
- ¼ cup yellow mustard
- ½ cup apple cider vinegar
- 1 cup firmly packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 cups yellow corn kernels (about 2 ears)
- 1 pound tomatoes, grilled and chopped (about 3 cups)
- 3 cups fresh or frozen lima beans, cooked and drained
- 4 cups chopped beer-brined chicken
- 1 teaspoon freshly ground black pepper
Set the Big Green Egg for direct cooking at 450 degrees F. Preheat the Dutch Oven on the grill for 10 minutes.
Place the bacon in the Dutch oven, close the lid of the egg and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels and set aside. Reserve the bacon fat in the Dutch oven.
Add the barbecue rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2 to 3 minutes or until the onions are translucent. Slowly add the beer to the Dutch oven, stirring with a wooden spook to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and Worcestershire sauce. Leave the Dutch oven uncovered, but close the lid of the EGG. Simmer for 30 minutes or until the soup has thickened.
Remove the Dutch oven from the heat. Puree the soup using an immersion blender, or carefully spoon it into the bowl of a food processor fitted with the steel blade. Process the soup until smooth and return to the Dutch oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.
Just imagine what different flavors could be achieved with this recipe when cooked on a variety of grills. Here at Pool World, we carry Big Green Egg, Weber, and Traeger and for more information on these, please visit our Barbecue/Grills page.