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5 Ways Barbecuing Keeps You Healthy

5 Ways Barbecuing Keeps You Healthy

You probably didn’t know this, but barbecuing is actually pretty good for you; burgers, hot dogs, kebabs—really anything cooked on the grill is surprisingly healthy. That delectable cheesy goodness on a juicy hamburger? Healthy! Those charred grill marks on your baseball-style frankfurter? Really healthy. The perfect sear on that one flank steak you grilled up last weekend? Couldn’t be better for you.

Oh, by the way, we aren’t talking about calories.

The kind of health that a barbecue provides isn’t always the kind you can quantify in an app. Rather, it’s the kind of health that triggers dopamine in the brain, and ques laughter in the room.

With that said, here are 5 ways that owning a BBQ can be good for your health:

1. It makes vegetables taste way better.

Even your kids—the little one who hates carrots, and the eldest who grimaces at the sight of beans—will enjoy their veggie enemies once they’ve been charred on the grill. Here are a few tasty grilled vegetable recipes from Weber that are notorious for leaving plates empty.

charred green beans with a lemon on a serving plate
Green Beans with Lemon Oil
seasoned grilled carrots served on a white dish
Grilled Carrots

 

 

 

 

 

2. You’re probably burning calories while you grill.

grilling on the big green egg barbecue smoker

Is it hot in here or is that just your BBQ? When you barbecue, you’re getting those sweat glands firing thanks to the heat and every step to and from the grill. That, plus the heart-racing excitement for your next meal is likely helping you burn quite a few calories! And, lifting up that grill lid does wonders for your triceps.

3. It’s good for your soul

father and son barbecue on a saber infrared barbecue
Your barbecue is the gathering point. It is the primal campfire you surround and by which you share memories, embarrassing moments, and lots, and lots of food with your friends and family. You might not be cooking fried chicken and biscuits, but you’re definitely cooking soul food.

4. It’s the key to happy living!

Togetherness is the number two cause of happiness. Number one? Food. Combine the two and you’ve got the recipe for success! And everyone knows recipes cooked on the grill is just better.

5. You spend more time outside

Family barbecues for little girl's birthday party

Fresh air and vitamin C are both key to healthy living. There may be a dozen cheeseburgers under that lid, but you’ve got a nice tan going and cool air in your lungs. You’re basically the picture of health!

• • • • • •

There are plenty of health benefits that come with owning a barbecue. This is just the beginning! Let us help you find the perfect grill to suit you and your family so you can start raking in the benefits! As the saying goes, healthy is as healthy barbecues.

Start your search for you ideal BBQ now, at www.aquaquip.com/bbqs

9 Pro-Tips for Grilling your Best Burger

9 Pro-Tips for Grilling your Best Burger

Of all the things to cook up on a grill, what’s the first thing that comes to mind? Burgers. And why not? Burgers are delicious. Especially if they are made the right way. So, your friends here at Aqua Quip did some digging to figure out the best tips for grilling the perfect burger. No need to thank us.

1. Don’t buy pre-formed wannabe burger patties

You want to be in total control of the outcome of your burger, right? You can’t leave anything to chance, and that includes your burger meat. So instead of reaching straight for the already-formed, two dimensional “hamburger” meat, grab the ground chuck instead.

2. Make sure the beef has an 80/20 lean to fat ratio

Here’s a tip from one of our very own: never, ever, ever, use cheap 90% lean ground beef; avoid the hockey-puck burger, and get it right the first time. With 20% fat, you’re on the right track to a nice juicy burger.

3. A little goes a long wayolebobhickory

Speaking from experience, adding a lot of spices will make you feel cool, but it won’t actually do much for the burger itself. Do your burgers a favor, and just stick with the basics: salt and pepper. Or, if you want to have a little fun with your burgers, pick up a jar of your favorite John Henry’s BBQ seasoning from your nearest Aqua Quip store!

4. Be extra gentle while forming your patties

This burger is your baby: caress it; love it; give it a nice warm hand hug before laying it down for a quick nap in the grill, and remember that if you’re too aggressive with your burger baby, it will become too tough and it might not come home for holidays.

5. Separate the ground beef into 5-8 oz. patties, flatten them out to 1 inch thickness, and make sure the patty is the same width as the bun

Because nothing is worse than finding that perfect bite, only to find out that it was just bread.

6. Create a small divot on the top of the burger patty to ensure that it doesn’t puff up while cooking

Ever tried to pick up a big, rounded burger, plus toppings and buns? Hint: It doesn’t end well. So for totally flat, yet juicy burgers, all you have to do is make that tiny dimple with your thumb.

Photo from the Food Network
Photo from the Food Network

7. After preheating your grill to medium or medium/high heat, throw the patties on and LEAVE THEM ALONE.

It’s always tempting to poke and prod and push down on our patties while they cook, but the best way to do it is to just leave them be. You really only need to flip the burgers once after 4 or 5 minutes. And whether you’re using a Big Green Egg or a Weber grill, always keep the hood open, or else you might overcook your burger.

8. Cook the patties for 4 minutes on each side and use a thermometer to test the internal temperature (make sure it hits 160°); do NOT cut into that patty.

For a perfect medium rare, four minutes on each side is all you need; if you want your burgers done more medium, just add an extra minute on each side. Then, when the burgers look close to done, check the temperature, not the color. Use a meat thermometer to test if the patty has reached 160°, but don’t cut into it because you’ll release all of those wanted burger juices.

9. In the final few minutes of grilling your burgers, add cheese to the tops of the patties and throw some buttery buns on the grill.

A toasty bun creates that delicious “crunchy on the outside, soft on the inside” texture, and adds a layer of delicious flavor to your already mouthwatering burger. Just one to two minutes on the grill should do the trick. Then while those are toasting, move your burger to a cooler side of the grill and toss a slice of cheesy goodness right on top and watch it melt away with all your troubles.

And there you have it! Your perfect burger. For more fun burger recipes, look no further than here! 

Recipe of the Week: Smoky Pork Chile Verde

Recipe of the Week: Smoky Pork Chile Verde

Enjoying the (sometimes) sunshine? We are too! The cherry blossoms are blooming, the leaves are returning to our favorite trees, and the weather is getting especially more perfect to break out the barbeque and get, well, barbequein’! Our friends at Weber post a new recipe every week and today we’d like to pass it along because it. looks. delicious.

Smoky Pork Chile Verde

Ingredients

(For the Rub)
1 tbs kosher salt
2 tsp pure chile powder
2 tsp dried oregano
1 tsp groun cumin

1 boneless pork shoulder roast (Boston butt), 4-5 pounds, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 can (7 oz) chopped green chiles with liquid
4 medium garlic cloves
1 small onion, roughly chopped
2 tsp dried oregano
3/4 cup dark Mexican beer
1/4 cup finely chopped fresh cilantro leaves
1 tsp Tabasco® chipotle pepper sauce
Kosher salt
Freshly ground black pepper
6 cups cooked white rice
1 cup sour cream
1 lime, cute into eighths.

Got all that? Good. Here’s how to do it.

Instructions

  1. Soak the wood chips in water for at least 30 minutes.
  2. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Separate the charcoal into two equal piles on opposite sides of the charcoal grate. Carefully place a large disposable foil pan between the two piles of charcoal and fill it about halfway with warm water. Let the coals burn down to low heat (250° to 350°F). Leave the lid off and all the vents open.If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to low heat (250° to 350°F).
  3. In a small bowl mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
  4. In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
  5. Drain and scatter the hickory chips over the two piles of charcoal. Brush the cooking grates clean. When the wood starts to smoke, place the pork in the center of the cooking grate, close the lid, and smoke-roast the pork over indirect low heat for 30 minutes.
  6. Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a large disposable foil pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 to 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 or 6 charcoal briquettes to each pile of charcoal every hour or so from the time you began to smoke the pork.
  7. When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into ½-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, salt, and pepper. The chile verde may be made up to this point one day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
  8. Serve the chile verde warm in bowls with rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Everyone’s Favorite Holiday Breakfast Treat!

Everyone’s Favorite Holiday Breakfast Treat!

It isn’t the holidays without homemade cinnamon rolls! Here is this week’s Recipe of the Week from Weber Grills featuring Iced Cinnamon Rolls – ON THE GRILL!

Cinnamon Rolls from Weber
Serves: 6 to 12 (makes 12 rolls) // Prep time: 40 minutes | Rising time: about 1½ hours, plus 1 hour standing time | Grilling time: about 1 hour | Special equipment: stand mixer with paddle and dough hook attachments, 10-inch cast-iron skillet or grill-proof baking pan

INGREDIENTS

DOUGH

  • 1¼ cups warm whole milk (100° to 110°F), divided
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • 1 packet (¼ ounce) active dry yeast
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 6 cups unbleached all-purpose flour, divided, plus more for dusting
  • ½ cup (1 stick) unsalted butter, softened

FILLING

  • 1 cup lightly packed light brown sugar
  • 4 teaspoons ground cinnamon
  • ½ cup (1 stick) unsalted butter, softened, divided

ICING

  • ½ cup cream cheese, at room temperature
  • 3 tablespoons whole milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt

INSTRUCTIONS

  1. In the bowl of a stand mixer whisk ½ cup of the milk, 1 tablespoon of the sugar, and the yeast and let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining ¾ cup milk, the remaining ¼ cup sugar, the salt, and eggs and beat for 1 minute. Change to the dough hook and add 5½ cups of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium-low and add ½ cup butter and the remaining ½ cup flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth, and no longer sticky, about 2 minutes. Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
  2. Combine the brown sugar and cinnamon. Press the dough down, and then turn out onto a lightly floured surface. Knead the dough two to three times, and then roll out into a 24-inch long by 12-inch wide rectangle. Spread the dough all over (do not leave a border) with ¼ cup plus 2 tablespoons of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough, and then pinch the seam closed. Cut the log of dough into 12 two-inch pieces. Generously grease the bottom and sides of a 10-inch cast-iron skillet with the remaining butter and arrange the rolls, cut side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding.)
  3. Prepare the grill for indirect cooking over medium heat (as close to 375°F as possible).
  4. Place the skillet with the rolls covered with foil over indirect medium heat, close the lid, and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid, and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface, and let cool for 10 minutes. Meanwhile, make the icing.
  5. In a large bowl stir the cream cheese and milk. Sift the confectioners’ sugar into the bowl, and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature.

Recipe from Weber Grills

Why Did the Turkey Cross the Road?

Why Did the Turkey Cross the Road?

To gobble up the left overs!

There is an infinite amount of ways to cook a turkey for Thanksgiving. But what is the best way? Lucky for you, we’ve got your Thanksgiving turkey covered. (In gravy of course.) So here are some great tips and tricks for your best Thanksgiving turkey–courtesy of our friends at Weber.

Ingredients:
1 14-pound turkey, fresh or thawed
½ cup unsalted butter
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 orange with zest, quartered
olive oil
salt and pepper
butcher twine

Instructions:

1. Bring the butter to room temperature and mix with the rosemary and thyme.

2. With a pair of poultry shears, remove the wing tips.

Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat.  Work slowly up towards the neck being careful not to split or tear the skin.

3.  Once separated, work equal amounts of butter on to both breasts and down towards the thighs. Season the inside of the turkey cavity with salt and pepper.  Place the orange quarters inside the cavity and truss the turkey with the butcher twine.

4. Pat the turkey dry with paper towels.

Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.

5. Season the outside of the turkey with salt, pepper, and the orange zest.  Rub all over with olive oil.

 

Back to (Old) School

Back to (Old) School

Parents! It’s that time again! September is just around the corner, and you know what that means: Back to school (AKA spending all sorts of money on new crayons and markers that your kids insist they “need”–trust me. Been there, done that). But instead of stressing about back-to-school errands, just remember there are still a few days left before school starts, and you still have time for one last hurrah! Now’s your chance to throw one last pool party for you and your kids, and we’re here to help with the planning.

No matter how old we get, we’re all still kids on the inside, so here are some tasty recipes that bring delicious twists to some of the classics.

To skip to the good stuff, click here ↓

Cup o’ Dirt
Pizza Grilled Cheese
S’mores Bar

Cup o’ Dirt

Think back to your childhood. It’s a sunny, summer day; there are grass stains on your clothes that are so fresh you can still smell them, and in the far right corner of your yard, you see it. That big, beautiful, brown mud pit. It’s calling your name, and like any other kid, you neglect any hygienic common sense, so you dive right in and start building the most perfect, sloppy, and delicious mud pie. 

Since eating said mud pie wasn’t very tasty (and frankly, looked down upon), we’ve discovered a happy and just as lovely alternative: Dirt Pudding Cups (Cups o’ Dirt). Chocolate pudding, Oreo crumbles, and gummy worms combine wonderfully to make the grossest and yet most deliciously muddy dessert you can find. Here’s how to do it!

Ingredientsworms-in-dirt-pudding-cups-recipe-

1, 15 oz. package of Oreos (or similar cookie)
1, 3.9 oz. package chocolate instant pudding
2 cups cold milk
8 oz. whipped topping (cool whip/reddi whip)
24 gummy worms

Directions

1. Make the dirt: put all of the sandwich cookies into a gallon-size ziploc bag and then use a rolling pin to crush them until they are at what you consider “good quality soil”.

2. Make the pudding: Pour the dry pudding mix into a large bowl and add cold milk. Whisk it all together until it’s smooth, and then let it sit for about 5 minutes until it thickens.

3. Mix it all together: Add the whipped cream and most of the cookie crumbles to the pudding, and gently stir until you have a good, muddy-looking texture. (If you really want it to look gross, mix the gummy worms into the pudding mixture as well). If not, go ahead and stick them right on top and surround them with the Oreo cookie crumbles.

Now you’re ready to go!

Pizza Grilled Cheese

Here is an obvious, and well-known fact: People love pizza.
Obvious, well-known fact number two: People love grilled cheese.
So….why not put them together?!

This is one of my favorite recipes, and it’s not just because it’s pizza on a grilled cheese. (Okay, you got me. That’s most of it). The other reason is because pizza is so versatile, that regardless of what you put on your pizza grilled cheese, it will be absolutely delicious. For now, here’s the recipe for a basic pepperoni pizza grilled cheese:

Ingredients:pizza grilled cheese

1/4-1/2 cup Mozzarella Cheese (shredded or sliced is easiest and melts the best, but if you want to be fancy, feel free to go with the really fresh kind)
5-6 Pepperoni rounds
1/4 cup of Marinara Sauce
2 slices of Bread (Sourdough, French bread, whole grain…whatever makes you happy, it’s all delicious)

(Quantity depends on how many you are serving. For now, this recipe calls for one sandwich)

Directions:

First! You must prep your grilled cheese: Spread the marinara sauce evenly along one slice of the bread. (If you put too much on, it gets really messy, really fast.) Now, layer on that cheese–I suggest just enough so that you can’t see the marinara sauce under the cheese. Up next, you’re going to put on the pepperoni (5-6 small rounds works well on one sandwich)–At this point, you may be done loading your sandwich, however if there are other delicious toppings the kids would like, I might suggest a “Pizza Grilled Cheese Bar” where each person can pick the best toppings to go on their sandwich.

Once you’re all prepped, put your sandwich together and butter the outer side of each slice of bread. This will give you a nice, crispy coating when you’re all done. If you want to add some more flavor, sprinkle some Italian seasonings over the butter or even better, Parmesan cheese.

The best way to cook this delicious pizza sandwich? The grill. I mean…it’s called Grilled Cheese for a reason! So, set your grill for 350º F. Once it’s all heated and warm, align your sandwich with the grates of your BBQ so it really gets that “grilled” look to it. Cook on each side for about 2 and a half minutes or until the bread is a nice, golden brown color. Just make sure to keep an eye on it! After 2 and a half minutes, flip your sandwich and repeat. If the cheese isn’t melted all the way, turn the grill down to low and let it sit until your sandwich is what you consider to be the perfect consistency.

This sandwich will have everyone asking for a “PIZZA” that grilled cheese!

S’mores Bar

There aren’t many people in the world that would turn down a classic S’more. These melty chocolate, boiling hot marshmallow, and crunchy graham cracker sandwiches tend to win, hands down, in the “best campfire dessert” category. Kids these days love switching things up daily, so why not create an exciting twist with a classic S’more? Here are some ideas of what to get:s'mores bar with reese's butterfinger hersheys nutella and other great ingredients!

1. Various chocolate bars (Reese’s, Butterfinger Cups, Kit Kats)

2. Different sandwich options (graham crackers of course, chocolate chip cookies, Nilla wafers)

3. Spreads to pump up the flavor (Nutella, Cookie Butter, Peanut Butter, Caramel)

Don’t have a campfire? Keep your barbecue on! S’mores cooked on the grill will make sure your marshmallows and chocolate sandwiches are perfectly melted, and wonderfully gooey. All you have to do is prep your S’more, wrap it in heavy-duty foil, and put it over medium heat for 4 to 5 minutes or until the marshmallow is melted. Perfectly classic S’mores, customized to your liking, and absolutely delicious.

Side note:

Want some pool party themed decorating tips? In our last post, “Use your Noodle” I included a link that has over 50 different ways to use pool noodles, including ways to decorate your home. Here is that same extensive list. Enjoy!

 

Friday, Football, and Food, OH MY!

Friday, Football, and Food, OH MY!

It’s Tailgating Time

It’s mid August, the kids are heading back to school soon, and the summer is just as boiling hot as ever, but we’ve all had one thing on our minds: Why didn’t they run the ball? 🙁

But now, the football season has returned (Superbowl round four?), and while we’re all jumping for joy, we remember that this time of the year is also peak grilling season, so we start jumping even higher. As this Friday rolls around, get your grills and your voices fired up, because you need to make sure you can still yell at your TV while you’re eating.

In case you haven’t already planned your first tailgate party recipes of the 2015-2016 football season, we at Aqua Quip decided to lend you, our fellow 12th men and women, a hand.

To check out the recipes, click below ↓

Orange Creamsicle Muddy Buddies
Grilled Potato Skins
Grilled Buffalo Chicken Burgers

You can’t grill everything…

In honor of easy snacks, great tasting desserts, and August 14th being “Orange Creamsicle Day”, here’s a super simple recipe for a fun twist on classic Muddy Buddies (or Puppy Chow if we must):

Orange Creamsicle Muddy Buddies

Ingredients:

  • 8 Cups of Rice Chex Cerealorange+creamsicle+buddies1
  • 1 1/2 cups white vanilla baking chips
  • 1/4 cup butter (mmm butter)
  • 3 Tbsp heavy cream
  • 1 1/2 Tbsp orange zest (about 1 1/2 large oranges)
  • 1 tsp orange extract
  • 1 1/2 cups powdered sugar

Directions:

Measure 8 cups Rice Chex Cereal into a large mixing bowl (a super bowl, if you will…sorry). In a separate microwave-safe bowl, combine vanilla baking chips, butter, cream and orange zest. Microwave it on 50% power in 30 second intervals, periodically stirring it between each one until it’s creamy and smooth. Stir in the orange extract, mix that up, and then pour it over the Chex. Toss it up with a rubber spatula until all the Chex is happy and creamsicle-coated. From here, pour your delicious creation into a 2 gallon ziploc bag, add the powdered sugar and start shakin’. For an even more FANtastic twist, toss some blue and green M&Ms into the mix.

Recipe provided by Cooking Classy.

But you can grill these…

Grilled Potato Skins

Now that your sweet tooth is satisfied, let’s talk about savory. Our next recipe is a well known and loved appetizer: Potato skins. (I’m getting hungry just looking at the picture.) This recipe only yields eight delicious potato skins, so feel free to double (or triple) the recipe to make sure you’ve got enough for all of your party guests and family.

Ingredients 

potato-skins

  • 2 Large baking potatoes
  • 2 Tbs melted butter
  • 2 tsp minced rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup (4 oz) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled (“Everything’s better with bacon!” I always say.)
  • 2 green onions, chopped
  • Sour Cream

Directions:

Cut the potatoes lengthwise into four wedges. Cut away the meat of the potato so there is only 1/4 in. left on the skins. For tenderer potato skins, throw them in the microwave, uncovered, on high for  8-10 minutes. Combine the butter, roesmary, salt and pepper; brush over both sides of potato skins.

Now that the preparation is done, you can start grilling. Place the potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Flip the potatoes and position them over indirect heat for 2 more minutes and then top them with cheesy goodness. Cover and grill for 2-3 more minutes until the cheese is melted. Finally, sprinkle the bacon and onions on and serve it with sour cream. Yum.

Recipe provided by Taste of Home.

Grilled Buffalo Chicken Burgers

We saved you the best for last. These savory and spicy buffalo chicken burgers will leave everyone completely satisfied, and the food coma that comes after will be totally worth it. Here’s how to build these beautiful buffalo burgers:

Ingredients:

For the patty:

  • 1 lb of ground chickengrilled and delicious buffalo chicken burger recipe for your football game tailgate party
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic, pressed
  • 1 egg
  • 1/4 cup plain bread crumbs
  • salt
  • freshly cracked pepper
  • 1 tsp minced dill weed
  • 1 tsp minced parsley

For the rest of the burger:

  • Burger buns (I suggest Brioche)
  • Buffalo sauce
  • Ranch dressing
  • blue cheese crumbles
  • tomato slices
  • chopped green onion (use any left overs from the potato skins)
  • sliced mozzarella cheese

Directions:

Combine the ingredients for the patty in a mixing bowl and mix well. Form your burgers (whichever size you want) and throw the patties on your grill over medium-high heat for about eight minutes. Flip and grill for another 8 minutes until the chicken is cooked through. When they’re fully cooked, brush on some buffalo sauce and grill for another minute on each side.

Time to build your burger. Spread ranch dressing on the bottom bun and add blue cheese crumbles and tomato slices. Then add your buffalo chicken patty and top it off with the chopped green onion and mozzarella slices.

Ingredients provided by willcookforsmiles.

Now that you’ve got the perfect tailgate recipes, eat up, enjoy, and GO HAWKS!

START YOUR SUMMER WITH A SIZZLE AND A BANG

START YOUR SUMMER WITH A SIZZLE AND A BANG

The 4th of July is just around the corner and our Summer Sizzle Sale is already in full swing! From swimming pools to grills, here at Aqua Quip you can find anything and everything you need to throw the perfect Independence Day party—and it’s on sale!

To skip to our delicious recipes, click here ↓

Poolside Dip
Fruit Kabobs
Bacon-Wrapped, Cheese-Stuffed Hot Dog

WHAT DO WE DO? WE SWIM.

Picture this: the clouds part to reveal clear, blue skies. The sun is beaming down and you look out towards your backyard where your kids are splashing around in the pool. Laughter echoes through the yard, and you remember what it was like to be a kid at the pool with your best friends. Here’s the thing, you stop imagining and you realize you don’t have a pool, but you want to be able to enjoy those moments again. So, if you’re in need of a pool but don’t want the hassle of construction, we have the perfect thing for you!

On sale for as low as $99 a month,* we are selling Above Ground Pools from Doughboy. This “original portable pool” is perfect for your 4th of July celebration and every day after. They’re made to last, and even come with a lifetime warranty! People of all ages love this pool, and since it’s above ground, it won’t let you down; however, you can put it in the ground, too, if that floats your toy boat. How cool is that? To set up this bad boy, all you need is some flat ground to cut (or not). The Doughboy pools extend up to 7 feet deep, and until dinner is ready, everyone will just keep swimming.

YOU SHOULD DOLPHINATELY CHECK OUT THESE SALES

If you already have a pool, we have plenty of items on sale for you, too! Along with chemical treatments, heaters, and filtration systems, we also have fun items for everyone in the family, like a 2-in-1 Basketball hoop and Volleyball net at $142.99* to a Super Soft Pool Lounge for just $79.99.* After a trip to any of our 9 Aqua Quip locations, the whole family can be all set for this summer (and summers to come). And don’t forget to pick up a few family-favorite Water Noodles for 20% off!*

SSSSSSSSSSS….

Do you hear that? That’s the sound of the Big Green Egg Grill smoking a freshly caught salmon (Recipe here). These top-selling grills can cook, smoke, and bake anything you want. As a hybrid smoker, EGG heads can use their ceramic-lined grill to create some of the most delicious smoked fish or meat ever tasted. The Big Green Egg will maintain the temperature so well, you won’t have to worry about a thing while your food is smoking. Then, for dessert, you can use the indirect cooking method to bake this molten chocolate cake. So, while you and your family are playing in the pool, your brand new grill will be cooking up hot dogs, hamburgers, and maybe even a cake, because it can!

 *all sales end July 12

 

WHAT’S COOKIN’, GOOD LOOKIN’?

Stumped on what to cook this year for your 4th of July party? Don’t worry, we’ve got it covered. Below, we have provided some of the most popular—and most delicious—Independence Day treats for you and your family.

Let’s start with the appetizers…

This poolside dip is addicting. And guess where you’ll be snacking on it! That’s right. Poolside. It’s easy to make, and even easier to eat, so grab a bowl and get mixing! Here are the ingredients:

Poolside Dip

blog1

• 1 green pepper

• 1 red pepper

• 1 jalapeno

• 1 can black beans

• 1 can corn

• 8 oz cream cheese

• 1 Hidden Valley Ranch Packet

• 1 tsp garlic salt

Instructions:

Chop up the red pepper, green pepper, and the jalapeño. Put them in a mixing bowl and add corn (fresh, canned, bagged, whichever you like best) and black beans (drained and rinsed).

In another bowl, combine cream cheese, garlic salt, and the Hidden Valley Ranch Packet. Throw in the veggies, mix it up some more and refrigerate for an hour. You can serve it with tortilla chips, or for a little more flavor, serve it with Triscuits. Voila!

Up next is an even easier to make fruit kabob. All you need are some kabob sticks and your favorite fruit. Slice it, stack it, and throw them on the grill for an even more exciting treat. Or, if you wanted to be even more patriotic, stick to strawberries and blueberries for the basics and add some marshmallows and brownie bites for a delicious twist.

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Time for the big reveal! For your winning 4th of July party, you can use your grill or oven to cook up these delicious hot dogs. It’s quick, easy, and what better way to celebrate America than with meat wrapped in meat and stuffed with cheese? Here’s how it’s done:

BACON.

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Bacon-Wrapped, Cheese-Stuffed Hot Dogs

• 8 Hot dogs! (Whichever kind you prefer)

• ½ cup shredded cheese (Colby Monterrey Jack is the best for this, but feel free to use your favorite cheese)

• 16 slices of pre-cooked bacon (so it’s easy to wrap)

• 8 toasty hot dog buns

Instructions:

Preheat your oven to 450° or if you want to use your new Big Green Egg, 400°. Slice each hot dog right down the middle but only halfway so you don’t split it all the way in half. Then fill the pocket with your favorite shredded cheese.

After that, grab the bacon and wrap ‘em up. If you need to, use toothpicks to keep the bacon in place. (Microwaving the bacon a bit could make wrapping the hot dogs easier.)

Throw them in the oven (or Big Green Egg) for 10 minutes until your cheese is melted and the bacon and hot dog are hot. Enjoy! And don’t forget to swing by any of our 9 Aqua Quip locations to check out our Summer Sizzle Sale Event before time runs out!

 

Weber’s Beer-Marinated Chicken Tacos

Weber’s Beer-Marinated Chicken Tacos

Happy Cinco de Mayo! In honor of today’s holiday we wanted to share our favorite Weber Grills recipe. This is an oldie but goodie. These Beer-Marinated Chicken Tacos will become a family favorite for fiestas large and small!
Beer-Chicken-Taco
Serves: 4 to 6 // Prep time: 20 minutes | Marinating time: 2 to 4 hours | Grilling time: 8 to 10 minutes

INGREDIENTS

MARINADE

  • 1 cup dark Mexican beer
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs, each 3 to 4 ounces

GUACAMOLE

  • 2 Hass avocados
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt

  • 6 flour or corn tortillas (6 to 8 inches)

INSTRUCTIONS

  1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
  2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Remove the thighs from the bag and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
  5. Warm the tortillas over direct medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.

Original recipe available from Weber Grills

Weber’s Chipotle Skirt Steak Fajitas with Avocado Cream

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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  4. Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct
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  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