Holiday Gift and Clearance Sale This Weekend! - November 26, 2012

It's coming!

It's this weekend!!!

At the NEW Central Store that is located at 5701 E. Sprague Ave, in front of the Spokane Valley Home Depot. The event will be going on from 9am till 5 pm!

Everything from Hot Springs Spas, Caldera Spas, Barbeques, Tanning Beds, Sauna’s, Water Care Products and so much more! We can’t list them all!

Make sure to stop by! Saturday, December 1st, 2012


To find out specials, please visit our NewsWaves Newsletters page!

Thanksgiving Turkey - November 21, 2012

If you are looking for something to impress the whole family,

you should look at this turkey recipe!

It all has to do with the Big Green Egg!



There will be subtle smoky flavoring yet leaving the turkey very moist and full of flavor. Leaving the family amazed by the flavor and still makes a wonderful sandwich with all the leftovers.






16 cups (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
2 heads garlic, halved
1 (12-pound) turkey
2 lemons, quartered
10 sprigs thyme
10 sprigs sage
1 cup chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder




Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer

Preheat the EGG to 350ºF / 177ºC without the Plate Setter.

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered 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 2½ 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 4 cups of hickory chips in water in a medium bowl for 1 hour.

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 lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately. Serves 8


If you would like to check out more information on a Big Green Egg, please visit our Barbecue/Grills page!





Winter Newswave Newsletter - November 20, 2012

Have you seen the latest and greatest edition of Pool World’s Newswave Newsletter?!? It was just released on Saturday November 17th.

There are a few ways that you can get your hands on it! Sign up for our newsletter to be emailed to your account! Sign up for a hard copy of the newsletter to be mailed out to you or visit our website.

There are many ways to receive it. Which way would you like to get your copy?

Check out the specials! Such as, Save $1,000 on a floor model sauna. Visit our Saunas page to see what options are possible!

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