Are you grilling for Superbowl? Big sale on Big Green Eggs! from E-Konomy Pool Service and Supplies.

Are you grilling for Superbowl?
We are having a sale on Big Green Eggs!

 

 

 

 

 

 

 

Try this recipe!

  • 1 lb. chicken wings
  • 1 tbsp vegetable oil
  • 2 tbsp Big Green Egg Sweet and Smoky Seasoning
  • 1 cup Big Green Egg Vidalia Onion Sriracha Barbecue Sauce

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with apple wood chunks.

Drizzle wings with vegetable oil. Add Big Green Egg Sweet and Smoky Seasoning to the wings and toss to cover.

Add the seasoned wings to the EGG. Cook for 30 minutes and flip to the other side. Cook another 20 minutes and remove from the EGG.

Increase the temperature of the EGG to 400°F/204°C.

Coat the wings with the Big Green Egg Vidalia Onion Sriracha Barbecue Sauce. Place the wings back on the EGG and cook for 5 minutes or until the sauce has caramelized. Remove the wings from the EGG and let rest for 5 minutes.

Optional: Garnish with cilantro, chopped green onions, toasted sesame seeds, or fresh lime.

Want to keep your drinks cold during the Superbowl?

Join us in celebrating #NationalLawEnforcementAppreciationDay January 9th with E-Konomy Pool Service and Supplies.

Join us in celebrating #NationalLawEnforcementAppreciationDay January 9th by giving thanks to our law enforcement, first responders and members of the military.

 

 

 

 

 

Thank you to all our police officers, who keep our communities safe!

We’re now offering these community members 10% off for the month of January when ID is presented! This limited-time offer can not be combined with other offers.

Happy New Year! From E-Konomy Pool Service and Supplies.

Happy New Year! From E-Konomy Pool Service and Supplies.

Come in to check out all the end of the year closeout specials on spas, in-store specials on YETI, huge Big Green Egg savings, and much more!

In-store Specials on YETI!

20% OFF Big Green Egg! Valid for in-store and in-stock purchases only. EXPIRES 12/31/19.

End of the Year CLOSEOUT SALE on all 2019 spa models!

Come into one of our stores to enter our drawing to win a FREE YETI Camino Carryall – $150 value! Drawing will be held December 31st.

Big Green Egg Thanksgiving with E-konomy Pool Service and Supplies

Give Thanks With A Big Green Egg.

Every year the E-konomy family celebrates Thanksgiving with our version of the Smoked Brinded Turkey – we add bacon! See the recipe and picture below.

20% off Big Green EGGs & EGGcessories!

Smoked Brined Turkey

Print recipe here! 

Ingredients
1 gallon water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, approx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Instructions
Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Mix until the sugar and salt dissolve.

Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 2 cups of hickory or pecan chips in water for 1 hour.

Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.

Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

**To make the E-konomy version, wrap the turkey with bacon before placing the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.