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Author: Jessica

Best Barbecuing Practices

Best Barbecuing Practices

Barbecuing

Barbecue Tips and Tricks

Source: http://startcooking.com/a-beginners-guide-to-the-barbecue

 

How To Drain, Clean And Fill Your Hot Tub

How To Drain, Clean And Fill Your Hot Tub

Every 4 months it is recommended to drain, clean and fill your hot tub. Of course it depends how frequently you use your hot tub – but you should be able to tell when cleaning the filter is not enough to get the water in your tub looking clear and sparkly again.

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You can follow these easy steps to change the water in your tub yourself:*

Draining

  1. Turn the hot tub off. Disconnect the power to the hot tub at the breaker.
  2. Drain the hot tub
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    by unscrewing the drain valve cap*.

  3. Attach your garden hose to the drain fitting and pull on the garden hose to open the valve and release the water from the tub.
  4. Once drained close the drain valve again by pushing inward on the hose. Remove hose and replace the cap before refilling your hot tub.

Cleaning

spa-mitt2

  1. Clean the inside of your tub. There are many good cleaning appliances for cleaning your hot tub, but we recommend SpaGuard’s
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    Spa Cleaning Mitts and Gel-Gloss – both available at our stores.

Filling

  1. Place the end of your garden hose into the empty filter bucket. Always fill your hot tub through the filter bucket after draining. It prevents air to get trapped in the pump.
  2. Remove the hose and replace the filter cartridge.
  3. Turn on the power to the tub again and the heater and circulation pump will automatically activate.*
  4. Make sure to check your hot tub’s LCD screen for any messages or warnings – and be sure to call us if there are warnings you don’t understand.*

Balance the Water

  1. Bring a pint of water into your nearest store and we will give you instructions on how to balance your water.

*These tips are based on Jacuzzi and Sundance models and may differ according to your brand of hot tub. Please always refer to your hot tub’s user manual for further instruction.

It’s Time To Open Your Pool

It’s Time To Open Your Pool

2010-06-29 13.51.27

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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

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    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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Top 5 Reasons To Buy A Hot Tub

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

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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

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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

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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.

Grilling for my Valentine – Grilled Oysters

Grilling for my Valentine – Grilled Oysters

Grilled Oysters Recipe

more-items
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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vinegar, the.

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

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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/

Grilled Fish Tacos with Fresh Peach Salsa

Grilled Fish Tacos with Fresh Peach Salsa

Delicious and healthy, this summer dish is sure to please a crowd.

peach-fish-taco960

Makes 4 servings

Salsa:
1½ cups diced

fresh peaches
1 firm, but ripe avocado, diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
½ small jalapeño, minced
juice of 1 lime, about 3 tablespoons

Fish:
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon ground coriander
2 teaspoons olive oil
1½ pounds fresh salmon, halibut, catfish, or your favorite fish

Corn tortillas
Lime wedges

Combine salsa ingredients in a medium bowl and refrigerate until ready to use.
Set EGG for direct cooking at 400°F/204°C.

In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled

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cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.

Serve tacos

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with fresh salsa and desired toppings. (cheese, etc.)

Recipe reprinted with permission from Gena Knox.
To learn more about cooking with fresh peaches, visit GenaKnox.com.

See the original

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recipe here: http://www.biggreenegg.com/recipes/grilled-fish-tacos/

Open-Faced Turkey Burger Melts with Swiss Cheese

Open-Faced Turkey Burger Melts with Swiss Cheese

Serves: 4 // Prep time: 15 minutes | Grilling time: 8 to 10 minutes

turkey-burgers

INGREDIENTS

PATTIES

  • 1½ pounds ground turkey (93% lean)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons tomato paste
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon dried sage (optional)
  • ¼ teaspoon freshly ground black pepper

SAUCE


INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. Gently combine the patty ingredients. With wet hands, form four square patties of equal size, each about ½ inch thick. Set aside.
  3. In a small bowl mix the sauce ingredients.
  4. Cut each roll in half and brush the cut sides with oil.
  5. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. After you turn the burgers, add two slices of cheese
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    to each patty. During the last minute of grilling time, toast the rolls, cut side

    down, over direct heat.

  6. Build the burgers on toasted ciabatta with sauce, baby greens, a patty, and two tomato slices. Season with salt. Serve warm.

Original recipe can be found here: http://www.weber.com/recipes/poultry/open-faced-turkey-burger-melts-with-swiss-cheese

Grilled Shrimp and Griddled Corn Cakes

Grilled Shrimp and Griddled Corn Cakes

Ingredients

Relish

  • 1 can (15 ounces) black beans, rinsed and drained
  • ½ cup finely chopped tomato, seeds discarded
  • ½ cup finely chopped yellow or red bell pepper
  • ⅓ cup minced red onion, rinsed and drained
  • Finely grated zest and juice of 1 small lime
  • 1 small garlic clove, minced
  • ¼ teaspoon chipotle chile powder

  • Kosher salt
  • Freshly ground black pepper

Corn cakes


  • 1 pound large (21/30), extra-large (16/20), or jumbo (11/15) shrimp, peeled and deveined, tails left on
  • Extra-virgin olive oil
  • ½ cup sour cream
  • 12 fresh cilantro sprigs (optional)

Instructions

  1. In a medium bowl combine the relish ingredients, including ½ teaspoon salt and ¼ teaspoon pepper. Mix well and let stand at room temperature for at least 30 minutes or up to 4 hours.
  2. In a medium bowl whisk the cornmeal, flour, baking powder, and ¾ teaspoon salt. In a large measuring cup whisk the milk, butter, and egg. Pour the wet ingredients over the dry ingredients and whisk gently until a smooth batter forms, being careful not to over mix.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F). Preheat a griddle over direct heat for about 10 minutes.
  4. Lightly brush the shrimp with oil and season evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Coat the griddle with 2 tablespoons oil.
  5. Working in batches, ladle ¼ cup of the batter for each cake onto the griddle, flattening each cake gently with the back of a spoon. Cook over direct medium heat, with the lid closed, until the corn cakes are browned on both sides and cooked through, 3 to 5 minutes, turning once. At the same time, grill the shrimp over direct medium heat until they are just firm to the touch and opaque in the center, 3 to 5 minutes, turning once or twice.
  6. To serve, divide the corn cakes among serving plates and dollop about 2 teaspoons of sour cream on each cake. Top with one or more shrimp (depending on the size you purchased). Drain and spoon the relish alongside each cake. Garnish
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    with cilantro, if desired. Serve immediately.

grilled-shrimp

Vegetarian Pizzas with Caramelized Onions, Peppers and Blue Cheese

Vegetarian Pizzas with Caramelized Onions, Peppers and Blue Cheese

Serves: 4 // Prep time: 30 minutes | Grilling time: 4 to 10 minutes

pizza-square

Ingredients

Instructions

  1. In a large skillet over medium-high heat, warm 3 tablespoons of the oil. Add the onions and sugar and cook until golden, about 15 minutes, stirring occasionally. Add the vinegar and cook for 1 minute. Remove from the heat and stir in the salt. Transfer the onions to a bowl and return the skillet over medium-high heat. Warm 2 teaspoons of the remaining oil and add the bell pepper. Cook until crisp-tender, 3 to 4 minutes, stirring occasionally. Remove from the heat.
  2. Divide the dough into four equal pieces. Lightly brush four 9-inch squares of parchment paper on one side with oil. Using your fingers, flatten each piece of dough on an oiled square of parchment paper to create four rounds, each 7 to 8 inches in diameter and about ¼ inch thick. Lightly brush the tops of the dough with oil. Allow the dough to stand at room temperature for 10 minutes.
  3. Prepare the grill for direct cooking over medium heat (350°F to 450°F).
  4. Brush the cooking grates clean. Grill the dough, paper side facing up, over direct medium heat, with the lid closed, until it is well marked and firm on the underside, 2 to 5 minutes, rotating as needed for even cooking. Discard the parchment paper. Transfer the crusts to a work surface with the grilled side facing up.
  5. Evenly divide the mozzarella, onions, bell peppers, blue cheese, and walnuts over the crusts. Return the pizzas to the grill and cook over direct medium heat, with the lid closed, until the cheese is melted and the bottom of the crusts are crisp, 2 to 5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board, sprinkle with parsley,
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Source: http://www.weber.com/recipes/veggies/vegetarian-pizzas-with-caramelized-onions-peppers-and-blue-cheese

4th of July Burgers

4th of July Burgers

Weber’s recipe of the week is a Chorizo Burger with Grilled Tomato and Cheddar – great for the July 4th cookout! See the original recipe here.

Chorizo Burgers
Chorizo Burgers
Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 10 minutes

Ingredients

Sauce

  • ½ cup mayonnaise
  • 1 tablespoon ketchup
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon prepared chili powder
  • ¼ teaspoon chipotle chile powder
  • ¼ teaspoon kosher salt

Patties

  • 1¼ pounds ground chuck (80% lean)
  • 6 ounces cured (not fresh) chorizo sausage, finely chopped
  • 1 teaspoon granulated garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 1 large beefsteak tomato, cut crosswise into 4 slices
  • 2 teaspoons extra-virgin olive oil
  • 4 thin slices sharp cheddar cheese
  • 4 hamburger buns, split
  • 4 leaves lettuce

Instructions

  1. Prepare the grill for direct cooking
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    over medium-high heat (400° to 500°F).

  2. In a small bowl whisk the sauce ingredients.
  3. In a medium bowl gently mix the patty ingredients. With wet hands, form four patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties will be tough. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Brush the tomato slices on both sides with the oil.
  4. Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning
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    once. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat. Build each burger on a toasted bun with a patty, lettuce, grilled tomato, and sauce. Serve warm.

*Recipe available courtesy of Weber.