Mo Knows October and Light The Night Walk

E-Konomy Pool Service & Supplies is partnering with the Leukemia & Lymphoma Society’s (LLS) Light The Night Walk.

The Leukemia & Lymphoma Society’s (LLS) is the largest voluntary health agency dedicated to finding cures for leukemia, lymphoma, myeloma and other blood cancers. To date, LLS has invested more than $1 billion in cutting-edge research to advance therapies while providing support and advocacy programs that have helped millions of patients navigate their treatments and access quality, affordable and coordinate care. Thanks to research, survival rates for patients with many blood cancers have doubled, tripled and even quadrupled since the early 1960’s.

Our participation will help LLS’s mission:

To cure leukemia, lymphoma, Hodgkin’s disease and myeloma, and improve the quality of life of patients and their families. Steve’s survival is in no small part due to the LLS program.

If you would like to walk with our team or donate money, please call Kristi at 325-6427 ext.7121.

By joining the team, you’ll enjoy a wonderful experience, celebrating and commemorating lives touched by cancer.

There will be free food, activities for the kids and a casual one-mile walk.

Visit our tent, at the event for snacks and goodies.


October Recipe of the Month

BBQ Pork Pluma with Butternut Pumpkin

Please try this recipe and let us know what you think!
Recipe courtesy of Chef Paul Froggatt. You can read more about Paul on page 14 of the Lifestyle Magazine.

“Pluma,” which is Spanish for feather, is a lean, feather-shaped cut of pork. Butternut squash is known as butternut pumpkin in New Zealand and Australia.


    • 6.5 lb (3 kg) pork pluma
    • Pork Marinade Ingredients
    • 2 basil leaves
    • 1 sprig of thyme
    • ½ sprig of rosemary
    • 1 sage leaf
    • 2 bay leaves
    • Zest of 2 lemons (blanched and chopped)
    • 2 garlic cloves, sliced
    • 1 cup (240 ml) olive oil
    • 2 tsp (10 ml) sea salt
    • 1½ tsp (8 ml) black pepper
    • 1 tbsp (15 ml) caraway seeds
    • Pork Marinade Instructions

Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.

Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.

Roasted Butternut Pumpkin Ingredients
One butternut pumpkin
Olive oil
Salt and pepper
Roasted Butternut Pumpkin Instructions

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you will use to make pickled pumpkin and pumpkin puree (scan the QR code below). Slice the base into ½ in (12 mm) rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.

When you try this recipe, please share your results!! We would love to know how it turned out and what you thought about the recipe!!

September Recipe of the Month!!

You can use this seared tuna recipe for tuna poke!

Please try this recipe and let us know what you think!

2 ahi tuna steaks
¼ cup soy sauce
1 teaspoon cornstarch
¼ cup pineapple juice
¼ cup honey
1 teaspoon sriracha
2 tablespoons sesame seeds, toasted

Set the EGG for direct cooking to 500°F/260°C. Mix soy sauce and cornstarch until smooth. Add pineapple juice, honey, and sriracha. Place the pot on the stove over medium heat and bring to a boil. Reduce heat and simmer 3-4 minutes until the thickened. Remove from heat.

Heat Big Green Egg Cast Iron Skillet and add oil. Sear tuna steaks 1-2 minutes, brushing each side with sauce mixture after searing. Garnish with sesame seeds.

When you try this recipe, please share your results!! We would love to know how it turned out and what you thought about the recipe!!

Are you ready to tailgate?

Are you ready to tailgate? All YETI Hoppers are $100 off. They come in 2 different color options and 3 different sizes. The Hopper is great for keeping beverages cold while tailgating.  Offer is limited time only and while supplies last. Come in today to get yours! We also have University of Arizona YETI rambler cups and they are 25% off!!

June Recipe of The Month

Ancho Chili Grilled Kurobuta Pork with Bourbon Caramelized Apples

Kurobuta Pork Chops are tender, juicy and every bit as tasty as any steak you can throw on the grill. And if it wasn’t for the Bourbon-Caramelized Apples that recipe author Ken Hess adds as a sweet and delicious complement to the pork, you wouldn’t see too much difference in cooking style either.

Enjoy this meal when you want the texture of steak with a strong flavor of sweet and spicy pork.
Courtesy of Ken Hess of Snake River Farms and Big Green Egg!!

Please let us know if you have any ideas for grill, smoker or BBQ recipes. We are open to suggestions and would love to see pictures of your favorite foods on the Big Green Egg!!


  • 1 lb Kurobuta Frenched Pork Chops
  • 1 Tbsp Dry Rub
  • 2 Tbsp butter
  • 2 shallots, thinly sliced
  • 3 cloves of garlic, minced
  • 2 Gala apples, cored and thinly sliced
  • 2 tsp thyme leaves
  • ½ tsp Kosher salt
  • ¼ tsp black pepper, ground
  • ½ cup bourbon


Set your EGG for direct cooking without the convEGGtor; bring the EGG to 550°F/288°C.

Mix the dry rub ingredients together in a mixing bowl. Coat both sides of the Snake River Farms Kurobuta pork chops with the dry rub. Sear all four sides of the pork chops over direct flames for 30 seconds per side. Remove chops from the grill and set aside.

Place a cast iron skillet on the grill grate. Let the skillet preheat for 5-10 minutes, or until it has heated enough to sauté. Melt the butter in the cast iron pan and sauté the shallots and the garlic until soft. Add the apple, thyme leaves, salt, and pepper. Sauté until the apples start to brown and soften. Remove pan from the grill and deglaze with the bourbon.

Place the pork chops on the bed of apples and close the grill lid. Cook the chops until they reach an internal temperature of 140°F/60°C. Remove the cast iron skillet from the grill and let the pork chops rest for 10 minutes.

Slice the pork chops and serve with the bourbon caramelized apples.

Dry Rub Ingredients

  • 2 tsp Kosher salt
  • 1 tsp Ancho chili powder
  • ½ tsp black pepper, ground
  • ¾ tsp coriander seeds, ground
  • ¼ tsp cinnamon, ground
  • ¼ tsp nutmeg, ground