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Small Business Saturday - November 25, 2014

Thanksgiving week has finally arrived! That means this weekend is filled with three amazing days of shopping! Black Friday and Cyber Monday are full of great surprises at large retailers but our favorite day of the three is Small Business Saturday!

Saturday November 29th is dedicated to supporting your local businesses. Become inspired and support your local, American stores!

Small Business Saturday, November 29th has created the perfect opportunity to visit your local neighborhood and find a new favorite store and spend your hard earned money right in your own community! Did you know that when you shop at a locally owned business and spend $100 that $73 will stay within your community? This is drastically different from retail chains and non-local companies where only $43 out of every $100 remains in the community.

Choosing local doesn’t mean you have to ignore companies outside your local area, it just means that if you can, try to use local resources before going elsewhere. When you choose to purchase from local family owned shops, you are investing in your local community and strengthening the economy.

If you didn’t know, Pool World was established right here in Spokane Valley in 1976. We are a local family owned business with four store locations, 3 in the Spokane area and 1 in Coeur d’Alene.

For Small Business Saturday Pool World will have the following specials!

10% OFF Over the Counter Purchases

20% OFF Barbecue Accessories


Winter Newswave Newsletter! - November 24, 2014

We have released the latest and greatest edition of our Annual Winter Newswaves Newsletter! It should of hit mail boxes this past weekend throughout the Spokane and Coeur d’Alene Area.

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. Which way would you like to get your copy?

Check out the specials! It has fantastic savings such as the discounts on the Finnleo floor model saunas. If you are in the market for a new hot tub cover, there are some fantastic savings inside this Newsletter. To get your own copy, please visit NewsWaves Newletter page.


Are you ready for Thanksgiving? - November 20, 2014

Have you looked at the calendar recently? November is almost over and Thanksgiving is next week! EKKK! Have you thought about how you are cooking a bird?

If you need some new creative ideas for recipes to impress the family on Thanksgiving, you should check out the variety of recipes that are available on our website. Of course all of the recipes have to do with one of our favorite backyard accessory, the barbecue… smoker, grill or bake!

One of Pool World’s favorite recipes is Herb Butter Smoked Turkey on the Big Green Egg!

Brine:

16 cups (1 gallon) water

½ cup firmly packed brown sugar

Rind of 1 navel orange

3 sprigs rosemary

1 cup kosher salt

1-1/2 onions

½ garlic head

Herb Butter:

2 sticks of butter (softened)

2 cloves of garlic, minced

2 teaspoons of chopped rosemary

2 teaspoons of chopped sage

2 teaspoons of chopped thyme

1 lemon

Olive oil

½ onion

Preparation:

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary and salt, the quartered onions, and 1 halved garlic head. Mix until the sugar and salt has fully dissolved.

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 reseal able plastic bag or any container that is large enough to hold the turkey and liquid. Pour the brine over the turkey, making sure it’s completely covered.

Refrigerate for 12 hours, turning occasionally.

When you are ready to smoke, start the EGG and preheat to cooking temperature of 325 to 350 degrees F. Make sure to include the plate setter during the preheating.

Remove the turkey from brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with lemon quarters, and the remaining halved garlic head and onion, thyme, sage and rosemary.

Brush the turkey with melted butter and season the outside with chopped seasonings of rosemary, sage, thyme and garlic.

Place the V-Rack into a drip pan and place the turkey on the V-Rack. Place on preheated EGG, and cook for about 2-1/2 hours, adding flavor chips as wanted or needed. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue to cook till instant read thermometer registers at 165 degrees F.

To find this recipe as well as a variety of other recipes, please check out the Recipe of the Week page!

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