National Barbecue Month is almost over! - May 27, 2016
May is almost over and if you haven’t celebrated National Barbecue Month; you have a few more days to do so!
Pool World is known for carrying some of the most popular and premium grill brands and accessories!
Weber’s Recipe looks amazing!
2/3 cup balsamic vinegar
2 teaspoons packed light brown sugar
1 garlic clove, smashed and peeled
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon mustard powder
½ teaspoon crushed red pepper flakes
4 New York Strip Steaks, each 10 to 12 ounces and about 1 inch thick. Trim off nearly all of the extra fat around the perimeter.
- In a small saucepan over medium-high heat on the stove, bring the glaze ingredients to a boil. Reduce the heat and simmer until the glaze is reduced by about half, 3 to 5 minutes, watching carefully that it does not boil and burn. Remove from the heat and let cool and thicken slightly. Discard the garlic.
- Combine the rub ingredients, and then season the steaks evenly with the rub. (Do not brush the steaks with oil.) Allow the steaks to stand at room temperature for 15 to 30 minutes before cooking.
- Set the cooking grate aside; you will not be using it for this recipe. Make sure that the bottom vent on the grill is open. Place a chimney starter on the charcoal grate, and pack and fill it over the brim with all-natural lump charcoal (do not use briquettes). You need enough charcoal that, when ashed over, it will fill two-thirds of the charcoal grate. Place newspaper or paraffin cubes underneath the chimney starter (do not use lighter fluid), ignite it, and let the charcoal burn until lightly covered with white ash. Wearing insulated barbecue mitts or gloves, turn the coals out onto the charcoal grate. Break apart the larger pieces of charcoal to create a relatively even bed of coals. Using a sheet pan, fan any loose ashes from the coals.
- Place the steaks directly on the coals. Put the lid on the grill, open the top vent on the lid, and cook until the steaks are browned and have reached your desired doneness, 6 to 7 minutes for medium rare, turning once and using a spatula to knock off any coals that may cling to the meat. Remove from the grill and let rest for 5 minutes. Just before serving, season the steaks with salt and drizzle with the glaze. Serve right away.
Get outside and enjoy this sunshine! Maybe you don’t have a grill or maybe you are looking to upgrade, come check out our Barbecue/Grills page.
Traeger Shop Class - May 23, 2016
Come join Pool World this weekend for a Traeger Shop Class! Cameron Treu; owner of Bam Bams Restaurant, a Traeger Pit Masterwill be onsite hosting a private class to share his knowledge on barbecuing and smoking with a Traeger Grills.
To Register for this class, please visit: www.traegergrills.com/shopclass528
Saturday, May 28th from 1 PM to 5 PM.
***SPACE IS LIMITED TO 50***
***CLASS IS FILLING UP FAST!!***
If you attend this class, you can expect to learn four different techniques for four major types of meats! Come and join the fun! Learn how to smoke up seriously delicious barbecue.
The $100 registration covers everything you will need for the class PLUS a Traeger Swag Bag valued over $100.
Happy Cinco De Mayo - May 05, 2016
Today is Cinco De Mayo, a day to celebrate the Mexican Army holding off French Troops in the Battle of Puebla in 1862. In celebrating, it was only fitting to find a delicious recipe for dinner tonight!
Mango Chipotle Shrimp
- ¾ cup KC Masterpiece Original Sauce
- 1 teaspoon chipotle sauce
- 1 tablespoon chopped garlic
- ½ cup mango chunks, frozen, thawed
- 2 lbs. shrimp, peeled, deveined
In a food processor or with a small bowl and form; take the thawed mango chunks and turn them into a puree texture. Once the puree texture has been achieved, add the barbecue sauce, chipotle sauce, and garlic. Mix all ingredients until the mixture is consistent all the way through.
Place the wood skewers into water and allow them to soak for about 30 minutes. This will prevent them from burning. While these are soaking, separate the barbecue mango sauce into two separate containers. One of these will be used for marinating the shrimp and the other will be used for serving.
Place the shrimp into the barbecue mango sauce for 20 to 30 minutes. Once shrimp has marinated, skewer the shrimp and grill on medium heat. The shrimp skewers should take about 3 minutes per side. Once you flip the shrimp, brush with barbecue mixture.
Once shrimp has been cooked, remove from the grill and serve with additional sauce.