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Hot Tub vs. Jacuzzi: Knowing the Difference

Hot Tub vs. Jacuzzi: Knowing the Difference

jacuzzi, hot tub, spa, outdoors
Jacuzzi

Chances are, you or someone you know has mistaken a hot tub for a Jacuzzi without even realizing it. When asked the difference, many people would probably say that Jacuzzis are just fancier hot tubs. But what makes them so special? A lot of the time, it’s because Jacuzzis come with massage jets, colorful lights, waterfalls, and speakers, whereas hot tubs don’t always come equipped with so many fun features; however, it is still possible for a plain ole hot tub to have jets, lights, waterfalls, and speakers without being Jacuzzis. How does that make any sense? Let’s explain.

The real difference between hot tubs and Jacuzzis is (drum roll, please) absolutely nothing! While not quite synonymous, hot tubs and Jacuzzis don’t have any major differences, only that Jacuzzis are a brand of hot tubs (consider the relation of tissue to Kleenex).

Jacuzzi

Hot tubs have been around for centuries, slowly evolving into the intense relaxation machines we know them as today. After the discovery of natural hot springs, early civilizations figured out how to use hot stones to heat water in order to create the earliest-known versions of a hot tub. It wasn’t until 1956 that the Jacuzzi brothers, who had ventured from Italy to California, would invent a hydrotherapy jet pump that would end up revolutionizing the hot tub industry.

Jacuzzi has since been known as the hot tub, combining comfort and relaxation with massage jets and sleek designs. And while other hot tub brands are able to equip similar features as Jacuzzi, Jacuzzi has remained the best.

So, though Jacuzzi and hot tub are not interchangeable terms, they were both major influences in each other’s industry. Hot tubs have been around for centuries, but the invention of massage jets by the Jacuzzi brothers has since transformed the industry and modernized every day hot-tubbing.

The more you know!

For more information about Jacuzzi hot tubs, check out our website here: http://www.aquaquip.com/jacuzzihottubs

How To: 8 Easy BBQ Grill Cleaning Tips

How To: 8 Easy BBQ Grill Cleaning Tips

The summer might be winding down, but with football season starting, there is still plenty of grilling left to do! Here are a few tips to make grill cleaning easy, keeping your BBQ in the best condition so it will last you and your family a long time.

Regular Maintenance

1. Brush the grill grates

Weber Grill Grates

When you’re finished cooking, take your grill brush and scrub off any excess food from the gas or charcoal grill grates while the grill is still hot. Hot grill grates will make it much easier to brush off any hardened food build-up. Brushing regularly only takes a couple of seconds and will help maintain the cleanliness of your grill. You can use Piggy’s BBQ Grill and Grate Cleaner and a plastic putty knife to return your grates and other inner proponents of your grill to their original grease-free shine.

2. Clean out the Ash Basket

To keep your charcoal grill clean, clear out the ash basket every so often to keep your grill from getting too clogged. If you’re going for a long, slow cook, make sure the basket is clean before hand so you don’t have to worry about an inconvenient pile-up.

3. Cover your Grill

Green Mountain Grill Cover

Covers protect your barbecue from the weather and dust build-up, and they significantly decrease how much grill cleaning would be necessary to maintain your BBQ, which means less work for you in the long run. It’s a win win!

4. Make it Shine

C;ean Stainless Steel Knobs on a Weber Grill

After a while, your grill might start to pick up some dust and dirt, so wipe your grill down with vinegar for a quick fix to maintain your barbecue’s shine.

Deep Cleaning

 5. Shampoo, Rinse, Repeat*

If your grill is in need of some tender loving care, it might be time for a deep clean. Using warm, soapy water, start on the inside of your grill and move from the top down as you make your way to the outer shell. Non-stainless and chrome surfaces can be cleaned with an all-purpose cleaner. You can repeat this process again to clean away extra tough dirt and grime. A deep clean will extend the lifetime of your grill and in turn, you won’t have the need for BBQ grill maintenance anytime soon.

*don’t actually use shampoo to clean your barbecue.

6. How to: Stainless Steel

On stainless steel and chrome, avoid using abrasive cleaners and brushes. You’re grill has provided you with great food, so be gentle with it in return. Piggy’s BBQ Cleaner works well on stainless steel and chrome so you don’t have to worry about scratches. Buff your grill by rubbing a thin layer of flour into the surface, and wipe off the excess when you’re done. To top it off, use Citrushine stainless steel polish to ward off fingerprints.

7. Don’t forget to clean your accessories!

BBQ grill brush

Make sure to clean all of your grilling accessories while you’re in the process of washing your barbecue. And while you’re soaking your spatulas and bathing your brushes, don’t forget about the burner tubes and the cook box on gas grills, or the ash tray if you have a charcoal grill. To truly get a deep clean on your barbecue, you must wash everything. 

8. Just Ask Aqua Quip!

Aqua Quip BBQ Grill Cleaning Services

If cleaning your grill is proving to be a daunting task, you can set up an appointment with our BBQ cleaning specialist to come out and do all the tricky work for you. And while we service your barbecue,  you can relax and plan what you’ll be grilling for dinner!

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.
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.

 

National Cheeseburger Day!!

National Cheeseburger Day!!

In honor of National Cheeseburger Day we wanted to share one of our favorite Cheeseburger recipes from Weber Grills with you! If you are not a fan of Mesquite or Chipotle Salsa, don’t worry, there are TONS of amazing Cheeseburger recipes on Weber’s Recipe Website.

Weber Grill’s Mesquite-Grilled Cheeseburgers with Warm Chipotle Salsa

Weber Grills Mesquite Grilled Cheese Burger Aqua Quip Blog
Serves: 4 // Prep time: 20 minutes | Grilling time: 20 to 22 minutes | Special equipment: 2 large handfuls mesquite wood chips

INGREDIENTS

  • 1½ pounds ground chuck (80% lean)
  • 2 teaspoons ground cumin
  • 1½ teaspoons freshly ground black pepper
  • Kosher salt

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 4 plum tomatoes, each cut in half lengthwise
  • 2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes
  • 3 tablespoons finely chopped fresh cilantro leaves
  • 1 canned chipotle chile pepper in adobo sauce, minced
  • 1 tablespoon fresh lime juice

  • 4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce
  • 4 hamburger buns, split

INSTRUCTIONS

  1. In a large bowl gently combine the ground chuck, cumin, pepper, and 1½ teaspoons salt. Shape into four patties of equal size, each about ¾ inch thick. 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. Cover and refrigerate until ready to cook.
  2. Prepare a two-zone fire for high heat (450° to 550°F).
  3. In a medium skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.
  4. Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over indirect high heat. Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes. Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile, and lime juice to the onion mixture. Season with salt. Set aside.
  5. Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When the wood starts to smoke, cook the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill and build each burger with the salsa. Serve warm.

Recipe from Weber Grills.

Grilled Banana Boat S’mores

Grilled Banana Boat S’mores

This Labor Day, the Washington State burn ban has affected us all. But don’t worry! You can still cook s’mores on your gas grill! Just wrap the s’mores in foil and heat them up over medium heat for 4 to 5 minutes until the marshmallows melt! And if you’re looking for s’mores with a twist, here is what we found from our friends over at Allrecipes:

Ingredients:
Bananas
Semi-Sweet Chocolate Chips
Mini Marshmallows
Graham Cracker Crumbs (we added this!)

Directions:
1. Slit each banana lengthwise through the peel, make sure not to cut all the way through as you want the banana to stay in the peel.
2. Stuff the banana with chocolate and marshmallows. We also added a couple chunks of graham crackers in for a real S’mores taste!
3. Wrap each banana boat in aluminum foil to help make sure the peels don’t burn too badly.

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4. Heat BBQ to 300 degrees and place banana boats directly on grill grates. (note: if you rest the banana on the grates they won’t fall over!)
5. Cook for about 5 minutes or until the marshmallows start to melt and brown. The ends of the banana will get dark but that’s OK.

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6. Sprinkle with graham cracker crumbs and dig in!
7. If you are looking to make these even more tasty try adding Nutella inside the banana instead of chocolate.

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A Feast for Father’s Day

A Feast for Father’s Day

For Father’s Day my dad wanted 1 thing…ribs! How can you say no when you have one of the best rib grilling machines out there. We love having our Big Green Egg at our cabin! To see what we ate for dessert check our Banana Boat S’mores!

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We bought pork ribs at Costco (the best!) and rubbed them down with Butt Rub (Butt Rub is our company’s favorite BBQ rub, we use it on everything). We let them sit for a bit while heating up the grill and brought the ribs to room temperature.

Grilling:
– Set your Big Green Egg to 250 degrees and make sure it stays at that temperature
– Add ribs to grill with meat site up and monitor temperature to ensure that it stays around 250
– Grill ribs for 4 hours

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– Remove ribs from grill and cut into 3-4 bone sections
– Bring grill temperature up to 350 and return ribs to grill

Time to add your favorite BBQ sauce!
– Add sauce to one side, turn over and sauce the other side.
– Flip the ribs after 5 minutes and repeat this 3 times.

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Remove from grill and ENJOY!
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Our Supplies:

 

 

BGE-Large-with-Nest-and-Mates Butt-Rub

GMG’s Pellet Baked Blackberry Crisp

GMG’s Pellet Baked Blackberry Crisp

In honor of National BBQ Month we wanted to

take an opportunity to share with some wise words of wisdom from our friends at Green Mountain Grills.

Did you know, that “you can cook anything in your pellet grill that you can cook in your oven”?

Here is GMG’s take on a Seattle Summer Classic!

Pellet Baked Blackberry Crisp

cobbler

Topping: Combine 1 cup of flour, 1 cup of sugar, and 1 teaspoon of baking powder in a small bowl. Beat an egg in a separate bowl. Make a depression in the center of the dry mix and pour the egg into it. Fold gently until the topping mixture is crumbly.

Filling: Mix ¾ cup of sugar and 3 tablespoons of corn starch in a small bowl. Put 6 cups of fresh or frozen blackberries (or boysenberries) in a large bowl and sprinkle with the sugar/corn starch mix. Toss gently

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to evenly coat the berries.

Grease a square 8″ or 9″ pan with butter. Put the berries in it and sprinkle the topping over evenly. Melt a stick of butter and drizzle it evenly over the topping.

Bake this at 375° for 45 minutes. I predict that unless you utterly disdain dessert, you will have a second helping of this, especially if you serve it with vanilla ice cream . . .

Recipe courtesy of Green Mountain Grills.

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