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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.

 

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.

blog2 blog3

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.

  blog4

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!

 

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.

IMG_1413 - Copy

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.

IMG_1415 - Copy

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.

IMG_1418 - CopyIMG_1420 - Copy

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!

IMG_1422 - Copy

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

IMG_1398 - Copy
– 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.

IMG_1409 - Copy
Remove from grill and ENJOY!
IMG_1411 - Copy IMG_1412 - Copy

Our Supplies:

 

 

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

Dave’s Killer Big Green Egg Ribs

Dave’s Killer Big Green Egg Ribs

Redmond-Ribs-square

Today our Redmond store manager and in house Grill Master, David German, served a feast for his customers and staff. Our Redmond store is currently in the process of having one of their showrooms renovated, so David took this opportunity to grill up a feast for our hungry employees!

At about 10:30 this morning David started 3 full racks of baby back ribs on the Big Green Egg. he applied his favorite rub and will continue to mist the ribs every 30 minutes with a mixture of 60% apple juice and 40% apple cider vinegar.Redmond Ribs 1

After grilling without cover for an hour, David will tent them to prevent burning. Before tenting he poured 3/8″ of apple juice in the pan. Adding the juice will help keep the ribs moist as it simmers for approximately another hour.Redmond Ribs 2

After tenting and simmering the ribs we have finally reached phase 3 in our rib making endeavor! The tent has been removed from the ribs and David is basting them with his favorite BBQ sauce. The ribs will be another 45-60 minutes on the grill and every so often will be turned and basted again. Note: ribs are out of the

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the grill grates.
Redmond Ribs 3

Extras!
David also seasoned, oiled and foil wrapped some Russet potatoes to add to the grill. These went on the grill for around 2-2.5 hours.

The ribs are done!!!
Now it is time to take the ribs off the grill. David sliced them into individual servings and served them with his grilled baked potatoes and a

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delicious vinegar based coleslaw.

All of a sudden David realized that you could hear a pin drop in the store…the ribs are being consumed. 🙂

Redmond Ribs 4

On the grill accessories:
Plate Setter for indirect cooking
Big Green Egg Rib Rack
Big Green Egg Rectangular grilling pan

 

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Recipe from our friends at Big Green Egg.
View recipe here.

Lamb Pops from Big Green Egg_Aqua Quip

These zesty lamb pops will be a big hit! But since they are small, you’ll want to double or triple the recipe for a larger crowd. They require no utensils; just pick them up, dip them in the yogurt sauce, and enjoy!

Recipe

PDF version here:

Ingredients:

Marinade

Spicy Tzatziki Sauce

  • 2 tablespoons hot water
  • 1 teaspoon saffron threads
  • 1⁄2 cup plain Greek yogurt
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon freshly squeezed lemon juice
  • 1⁄4 teaspoon kosher salt
  • Lemon wedges

Equipment:

  • Cast Iron Grid
  • 9 in x 13 in / 23 cm x 33 cm glass or ceramic baking dish
  • instant read thermometer

Set the EGG for direct cooking with the Cast Iron Grid a

nd preheat the EGG to 500ºF/260ºC.

To make the marinade, combine the garlic, lemon zest, lemon juice, cumin, coriander, paprika, cardamom, cinnamon, olive oil, salt, and pepper in a small bowl and mix well.

Lay the lamb chops flat in a large shallow pan, pour the marinade over, and toss well to coat. Cover with

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plastic wrap and refrigerate for 6 hours or overnight.

To make the sauce, pour the water into a small cup, add the saffron, and let sit for 10 minutes, then strain, reserving the water. Put the yogurt in a small bowl, add the saffron water, mint, lemon juice, and salt and stir well. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to use.

Remove the lamb from the marinade, discarding the remaining marinade, and place the lamb on the Grid. Close the lid of the EGG and cook for 2 to 3 minutes on each side, until the instant read thermometer inserted in the center of one of the lamb chops registers 125ºF for medium-rare.

Using tongs, transfer the lamb to a platter and garnish with lemon wedges. Serve immediately with the sauce on the side.

Serves 4

Lamb Pops from Big Green Egg_Aqua Quip

Products Available at Aqua Quip:
Aqua Quip_BGE-Lump-CharcoalAqua Quip_BGE-Large-with-Nest-and-Mates

Stuffed Jalapeno Peppers with Ground Turkey and Cheese

Stuffed Jalapeno Peppers with Ground Turkey and Cheese

As get closer to football playoffs it is important to remember some of the most important parts of football watching…the snacks! Today we are sharing a delicious looking recipe from Big Green Egg for Ground Turkey and Cheese Stuffed Jalapenos! YUMMM.

jalapeno-peppers

Ingredients:
•2 ½ cups

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grated Parmesan Cheese
•10 Jalapeno peppers (split and seeded)
•1 pound Ground Turkey
•8 ounces cream cheese
•4 ounces shredded cheddar

Using the Jalapeño Corer from the

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Pepper Rack

, cut off stem end of the jalapeños and remove the seeds. Be careful not to touch eyes or face, as pepper juice can sting.

Place parmesan cheese, turkey and cream cheese in a food processor. Blend the product until all ingredients are combined.

Spoon the mixture into each of the split Jalapenos.

Grill the jalapeños using Plate Setter for indirect heat at 375°F/190°C until the peppers are tender and lightly browned, about 20 to 30 minutes for twenty average size peppers.

Add the shredded cheese 2 minutes before you finish cooking the peppers so that it will have time to melt.

Here is a video to Big Green Egg’s online demonstration for these delicious treats!

Products Available at Aqua Quip:

Aqua Quip_Big Green Egg_Large Aqua Quip_Big Green Egg_Jalapeno Rack

 

 

Bruden i bröllopsdag utöver valet av bröllopet, behovet av att välja rätt klänning till bröllopet. Noggrant utvalda för sin visade en färgstark personlighet och smak och mode klänning gör inte bara bruden vackrare Brudklänning,

 

Smoked Turkey Brine and Rub

Smoked Turkey Brine and Rub

This weekend our stores participated in the first annual Turkey Challenge. Each store purchased a turkey or two and grilled them to perfection to see which of our grills produced the best tasting turkey! Stores used a combination of Green Mountain Pellet Smokers, Big Green Eggs and Weber Gas Grills. The pictures and stories are amazing and each turkey will make your mouth water!

Today we are going spotlight our Grill Master David German’s turkey brine and rub!

Aqua-Quip-Redmond-David-German-Turkey-Challenge-Big-Green-Egg

David started with a

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12lbs free range organic turkey. He brined it overnight and the next morning rinsed it off and rubbed it down with grape seed oil. He then took a blend of rubs and thoroughly rubbed under and on the skin of the turkey. The turkey will go on the Big Green Egg sitting on a Beer Butt Turkey Roaster with a can filled with Henry Weinhart’s light ale.

The Big Green Egg will be fueled by Big Green Egg Lump Charcoal and large chunks of Apple Wood, soaked in Apple Cider Vinegar.

Supplies Needed:
Big Green Egg or

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charcoal grill
Big Green Egg Lump Charcoal
Large Apple Wood Chunks
Beer Can Turkey Roaster

Ingredients (other):
12lbs Turkey
Grape seed oil
Henry Weinhart’s Light Ale
Apple Cider Vinegar

Brine:
In a 2 gallon stock pot add:
1qt water / bring to a boil
Then add:
1cup sea

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salt
2 1/2cups brown sugar
1garlic clove
1 ½ tbl dried rosemary
1 tbl. Dried oregano
¾ tbl dried thyme
1 tbl chopped dried ginger
1 tbl black peppercorns
½ tbl red peppercorns
Continue to boil for about 5 minutes/ stir with a whisk
Remove from heat:
Add 1 gallon water
Cool in refrigerator or cooler with ice until you brine the turkey overnight

Rub:
John Henry Texas Chicken Tickler
John Henry Mojave Garlic Pepper
Butt Rub
General Poultry Seasoning

Note: Tent the turkey to prevent burning while cooking on the grill and for the last 1-2 hours, uncover the turkey to allow it to have the perfect brown, crispy, skin.

What’s available at Aqua Quip?

BGE Plate Setter

BGE-Large-with-Nest-and-Mates
Large Big Green Egg
BGE-Lump-Charcoal
BGE Lump Charcoal
Beer-can-turkey
Beer Can Turkey Stand
Butt-Rub
Butt Rub BBQ Seasoning
John-Henry-Mojave-Garlic-Pepper
Mojave Garlic Pepper
John-Henry-Texas-Chicken-Tickler
Texas Chicken Tickler Rub
S’more in a Cone from Big Green Egg

S’more in a Cone from Big Green Egg

So while reading through Facebook and email this morning I stumbled upon this most amazing looking dessert. I am not sure about everyone else but a good s’more will win me over, every single time! I hope your mouth starts to water as badly as mine is right now!

– Sarah

S’mores in a Cone

Big-Green-Egg-and-Aqua-Quip-smores-pepper-rack2-
Recipe and images courtesy of Big Green Egg: http://www.biggreenegg.com/features/smores-in-a-cone/

No Tricks, Just Treats – S’mores in a Cone
Here’s the perfect treat for your Halloween party … you’ll have a hard time keeping the goblins away from these!

Ingredients:
20 sugar cones
20 large marshmallows
20 Hershey’s® Chocolate Bar pieces

Method:
Set the EGG for indirect cooking at 350ºF/177ºC.

Place one marshmallow and one piece of chocolate into each sugar cone.

Place the Big Green Egg Pepper Grilling Rack on a Pizza/Baking Stone. Add the cones to the rack and place the stone on the EGG. Cook for about 10 minutes, or until the chocolate is gooey and the marshmallows start to brown.

Big Green Egg and Aqua Quip-smores

Hot Buttered Soft Pretzels from Big Green Egg

Hot Buttered Soft Pretzels from Big Green Egg

Hot Buttered Soft Pretzels

BGE-Pretzel-Aqua-Quip

Photo and recipe courtesy of King Arthur Flour / kingarthurflour.com
KAF_Packaging_Logo

Ingredients

Dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a

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soft dough.

Topping
1 cup boiling water
2 tablespoons baking soda
coarse, kosher or pretzel salt, optional
3 tablespoons unsalted butter, melted

Method

  • To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

Set the EGG for indirect cooking at 475°F/246°C, using the Plate Setter, legs up with cooking grid. Preheat a Pizza Baking Stone on the cooking grid.

Transfer the dough to a Big Green Egg Dough Rolling Mat or a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Transfer the pretzels to a sheet of parchment paper. Sprinkle them lightly with

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coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

Place the pretzels on the preheated stone and bake for 8 to 9 minutes, or until they’re golden brown.

Remove the pretzels from the stone and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Yields 8 large pretzels

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