Cleaners Aug 19th 2019

Weekly Specials

Sandshark In-Ground Pool Cleaner for only $249. Learn more!

Navigator V-Flex

$419 – $100 Mail-in Rebate = $319 + tax

Navigator Pro

$399 – $100 Mail-in Rebate = $299 + tax


$439 + tax – $100 Main-in Rebate = $339 + tax

expires 9-30-19


Smoked Potato Salad

Print recipe here! 

2 pounds Yukon Gold potatoes, washed and dried
2 eggs
1 cup bacon grease, softened, not melted
½ lb. bacon, cooked and diced
Big Green Egg Citrus & Herb Seasoning
½ cup yellow onion, diced
1 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbsp yellow mustard
2 cups mayonnaise
2 stalks of celery, chopped
1 tbsp chives, chopped

Set the EGG for indirect cooking with the convEGGtor at 225°F.

Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.

While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, mustard, mayonnaise, and celery.

Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!

The Perfect Steak

The Perfect Steak

Print recipe here!

2 steaks, 1-1/2 to 2-inches thick, preferably ribeye or strip
Big Green Egg Ancho Chile & Coffee Seasoning, to taste

Trim the steaks of any excess fat. Apply the seasoning to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.

Set the EGG up for direct cooking (no convEGGtor) at 650°F. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.

Place the steaks on the grill and sear for two to three minutes. Carefully open the dome and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.

Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).

Remove the steaks and let them rest for 5 minutes before serving.


Mo Knows Best July 2019

Swimming pool stabilizer (Cyanuric Acid) keeps chlorine in the water so it can work longer. It’s like sunscreen for chlorine, stopping sunlight from taking it out of the water. When stabilizer gets too high, it keeps the chlorine from working. We now have Non Stabilized Tabs (NST) that allow you to keep your stabilizer level in control.

Call us today if you are interested in this new product. 325-6427