In Store Specials on Big Green Egg

20% off In-stock Big Green Eggs!
It’s Grilling Season and we have a deal for you!!!
Check out our selection of the Big Green Egg at 20% off in-stock only and all the eggcessories! Purchase a Large or Extra Large and we will deliver it for FREE in the Tucson area!

Take a look at this GREAT recipe for the Big Green Egg

https://biggreenegg.com/recipes/the-perfect-burger/

It’s Grilling Season!

It’s Grilling Season and we have a deal for you!
Check out our selection of the Big Green Egg at 20% off in-stock only and all the eggcessories!
Purchase a Large or Extra Large and we will delivery it for FREE
Take a look at this GREAT recipe for the Big Green Egg
https://biggreenegg.com/recipes/plank-grilled-chicken-fruit-salsa/

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.

Santa Hat Brownies


Print recipe here! 

Brownie Ingredients
1 prepared batch of your favorite brownie mix
24 small strawberries with tops cut off
1 batch buttercream frosting (see below for our recipe, but store-bought works too)

Brownie Instructions
Set EGG for indirect cooking (with the convEGGtor) at the temperature designated by the brownie recipe you’re following. Pour brownie mix into greased mini muffin pans and cook on EGG for designated amount of time. Allow brownies to cool before spreading frosting on top of the brownies. For best appearance, use a piping bag for the frosting. Place one strawberry on top of each mini-brownie and top with a dab of icing to create the hat. Makes 24 brownies.

Buttercream Frosting Ingredients
3 cups confectioner’s sugar
1 cup soft butter
1 teaspoon vanilla
1 tablespoon whipping cream

Buttercream Frosting Instructions
Whisk together sugar and butter. Once blended, add vanilla and cream.

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.

 

Smoked Brined Turkey

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.

Place 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.

Candy Cookie Cake

Celebrate a special occasion with a homemade cookie cake with your favorite candy on the EGG! Print recipe here! 

Ingredients
2-3 types of candy
1 candy for topping
24-36 ounces cookie dough (home made or store bought)
Icing
Aluminum foil

Instructions
Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.
Cover Perforated Cooking Grid with aluminum foil and grease lightly.
If candy isn’t already bite-sized, chop it into bite size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.

Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.
Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.

Bake for approximately 25 minutes, or until cookie is golden brown.
Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of
choice.

Makes 1 cookie cake.

Braised Short Ribs

Braised Short Ribs

Ingredients

– 8 bone-in beef short ribs
– 1 tsp salt
– 2 tsp freshly ground black pepper
– 4 tbsp olive oil
– ½ cup yellow onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 3 tbsp Worcestershire sauce
– 1 cup red wine
– 2 sprigs of rosemary

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F.

Season the short ribs with salt and pepper. Heat olive oil in the Big Green Egg Dutch Oven. Sear short ribs for 1 minute per side. Remove from the Dutch oven and set aside.

Add the onion to the Dutch Oven and cook for 3 minutes or until it is translucent. Add in garlic and cook for an additional minute.

Pour beef broth, Worcestershire sauce and red wine into the Dutch oven. Bring to a simmer and add in the short ribs. Place the rosemary sprigs on top. Cover the Dutch oven and cook for 2½ hours, or until meat is tender.