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Open Your Pool The Right Way!

Hello everyone!

It’s that time again! Some of you have already opened your pool, but for those of you that are just starting, here are some helpful tips to clearing your pool as quickly as possible.

When you first open your pool and the filter is running, follow these initial steps:

  1. Use BioGuard StowAway to clean and store your cover. StowAway allows you to store your cover away wet and prevents mildew from growing and helps deter insects from chewing through the cover while it is stored away for the summer.
  2. If you have a lot of algae or debris in the pool, do your best to scoop or vacuum as much of it out to waste as you can. Vacuuming to waste will bypass your filter system entirely and will exit the pool through your backwash line. Make sure the pool water level is filled close to the top of the skimmer before you start vacuuming. You will lose a good amount of water. For those of you with cartridge filters, scoop as much debris out as you can and vacuum the rest. Hose your cartridge off really well when the pressure rises 10-12 psi over your starting pressure, and have BioGuard Strip Kwik and Kleen It on hand to give your filter a really good chemical cleaning when the pool is clean.
  3.  Put your SilkGuard Complete Sticks or Tablets in your skimmer basket or chlorinator (even if you have a salt or Mineral Springs pool) at a dose of 1 Stick or 1 Tablet per 5,000 gallons. Open your chlorinator 100%.
  4.  Add some algaecide and pre-dissolved BurnOut3 or liquid chlorine. *When you pre-dissolve granular shock (or any chemical) ALWAYS fill up a bucket and add the product to water. Never put product in a bucket and then add water to it. This can cause a dangerous chemical reaction.
  5.  After you’ve added your chlorine sticks or tabs, shock and algaecide, let your filter run straight for 24-48 hours and then bring us a sample to test. In the meantime, add BioGuard Pool Opening Complete to help get rid of any contaminants that entered your pool over the winter, and remove waterline build up and biofilm.

After 24-48 hours of continuous filtration, bring a sample of the pool water taken from elbow depth away from the skimmer and returns. We will test your water so that you can balance your pH, Total Alkalinity, Calcium Hardness and Chlorine accordingly.

Once you have established a free chlorine residual and your water is clear and balanced, you are ready to swim!

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ASAP Thanks Our Local Police Officers

All of us at Advanced Spa And Pool would like to say a big thank you to all of our local police officers for their bravery and dedication. All local police officers and retired officers are encouraged to come into our store all this week and get a free 2018 Preferred Membership for 10% off all in store purchases until 2019.

We thank you for your service!

 

 

 

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SpaGuard Spa Complete Is Here!

Help us welcome the newest member of the BioGuard Complete Family- Spa Complete!

 

3-in-1 High Intensity Formula For Spas & Hot Tubs

Keeps water AMAZINGLY clear

Softens water

Keeps spa clean

Contains soothing lavender and eucalyptus extracts

Compatible with Chlorine and Bromine

 

 

Spa Complete is the final touch for any spa! Your spa isn’t complete without it!

 

Visit us at our convenient Hudson, NH location to pick up a bottle of Spa Complete!

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Christmas with the Big Green Egg and Traeger Grills

Country Christmas by the Big Green Egg

This Christmas, try Mona Lisa’s Glazed Smoked Ham with these 3 fabulous sides for a southern, country Christmas.

Ingredients

  • 1 ham, 10-12 lbs
  • 1 20 oz. can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar

Instructions

Set the EGG up for indirect cooking at 350°F/177°C. Line a 9×13 baking pan with aluminum foil.

Rinse ham with cold water, pat dry, and set aside. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Then pour the glaze over the ham.

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.

Let stand for 30 minutes, slice and ENJOY!!!

Stuffed Mushrooms Ingredients

  • 24 oz whole white mushrooms
  • 1 package Italian sausage (5 links)
  • 1 package extra sharp cheddar cheese, cut into small cubes
  • 4-6 garlic cloves, finely chopped
  • Dried parsley

Stuffed Mushrooms Instructions

Set the EGG for indirect cooking at 350°F/177°C.

Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).

Cook the sausage on the EGG for 30-45 min until done (160 degree internal temp). Remove sausage and let cool then finely chop.

Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on a perforated grid and cook for 30 minutes. Remove and let cool for 5 minutes and ENJOY!

Jannie Mae’s Country Cornbread Ingredients

  • 3 cups corn meal
  • 1 egg
  • 2 ¼ cups buttermilk
  • ½ cup canola oil

Jannie Mae’s Country Cornbread Instructions

Set the EGG up for indirect cooking at 350°F/177°C.

In a large bowl mix the cornmeal, egg, buttermilk, and sugar. You are looking for a nice firm consistency; not dry or too wet (Remember you can add but you can’t take away). Add oil to the skillet and let it get hot (about 15 minutes). Then add the ½ cup canola oil to the cornbread mixture and mix. Pour the cornbread mixture into the skillet and cook for 30 minutes or until golden brown.

Let cool for 15 minutes and ENJOY!!!

Country Collard Greens Ingredients

  • 6-8 bunches collards
  • 2 large sweet yellow onions, chopped
  • 4-6 garlic cloves, chopped
  • 8-10 smoked turkey butts
  • 3-4 turnip roots, chopped
  • ¼ cup crushed red pepper
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • ½ tbsp cayenne pepper
  • ¼ ts habanero pepper
  • Jacks Old South or your favorite rub
  • Garlic powder
  • 2 large shallots, chopped

Country Collard Greens Instructions

Set the EGG up for indirect cooking at 350°F/177°C.

In a Dutch oven add all of the ingredients except the collards. Cover with water making sure to cover the turkey butts (about 8 cups). Boil down by half or until the turkey butts are falling off the bone. Remove turkey butts and when cool remove the meat and discard the bones. Place turkey meat back in Dutch Oven. At this point it is important to taste your base to make sure it is to your satisfaction.

Slowly add the collards to the base using a wooden spoon to work the greens. Note: Do not add additional water during this process – let the greens cook down (about 30 minutes). Continue to add greens using the same method until all of the greens are in the Dutch Oven. Cook for an additional 90 minutes and check for tenderness.

ENJOY!!!


 

And for desert by Traeger Grills…

DRUNKEN PEACH COBBLER

Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t-be-late kind of dessert. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey.

 

INGREDIENTS

PIE FILLING:

  • 1/2 CUP BROWN SUGAR, PACKED
  • 2 TBSP. CORN STARCH
  • 1/2 TSP. CINNAMON
  • PINCH SALT
  • 4 TBSP. BUTTER
  • 6 LARGE PEACHES, PITTED, PEELED, AND SLICED

PIE CRUST:

  • 1/8 CUP BOURBON WHISKEY
  • 3 CUPS ALL-PURPOSE FLOUR
  • 4 TSP. SUGAR
  • 1/2 TSP. SALT
  • 2 STICKS BUTTER, CHILLED
  • 4 TBSP. VEGETABLE SHORTENING, CHILLED
  • 5 TBSP. WATER, COLD

PREPARATION

FILLING:

In a large saucepan, melt the butter.

In a separate bowl, combine sugar, corn starch, cinnamon

Add sugar mixture to peaches and cook, stirring constantly until thickened.

Remove from head, add the Bourbon. Stir and let cool.

DOUGH:

Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.

Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.

After it has chilled, divide the dough in two, one part being slightly larger than the other.

Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang

Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.

Pour the peach mixture into the bottom dough.

One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.

Brush the top with milk.

When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.

Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!

 

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Alternative Uses For Pool Noodles

We still have plenty of pool noodles in stock!

Here are some clever ways to use your pool noodles, or pick up a couple for when you can’t use them in the pool.

  1. Lightsabers! With the new Star Wars movie just coming out, this one is kind of obvious. We’ve all used a pool noodle as a lightsaber at some point in our lives. Admit it. All you need are a few pool noodles and some duct tape!

 

2. Boot Savers– Keep your boots from flopping over and creasing with a pool noodle. Just cut to the length of the boot.

 

3. Life sized pool noodle Lincoln Logs- Spray paint your pool noodles, cut them to the size you want, cut out notches, and you’ve got the coolest play set ever. 

 

4. Pool Noodle Christmas Wreath- Use one or two pool noodles as the base and attach ornaments and decorations to it for a simple and cheap beautiful Christmas Wreath.

 

5. Pool noodle tic tac toe- Make a giant tic tac toe game, or just make pieces out of the pool noodle. Customize the game exactly how you want it!

 

 

Come pick up some of the pool noodles we have left before they’re gone! The fun and possibilities are endless!

 

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All Toys On Sale!!!

All of our toys are on sale!

Pool season or not, they make great toys for the hot tub, for indoor pools, or for snow! Stop by and take advantage of the substantial savings before they’re gone!

Don’t miss out on this sale! Come visit us and see all of our Solstice, Swimline, Melissa and Doug toys and more!

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EGGcellent Recipe!

Did you know that you can cook PIE in your Big Green Egg?! My mouth is watering!

Peach and Blueberry Summer Pie

Two summer favorites in one delicious pie.

Ingredients

  • ¾ cup sugar
  • 6 tbsp all-purpose flour
  • ¾ tsp ground cinnamon
  • ⅛ tsp allspice
  • 4-5 peeled, sliced fresh peaches
  • 1½ cups blueberries
  • 1 tbsp butter
  • 1 egg
  • 2 pie crusts, homemade or store bought
  • Extra sugar and cinnamon for topping

Instructions

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Mix sugar, flour, cinnamon and allspice together in a large bowl. Gently fold in blueberries and peaches.

Pour the filling into an uncooked pie crust. Cut the butter into small pieces and distribute evenly over the top of the filling.

Use the second pie crust to create a lattice and cover the pie. Lightly brush the lattice with one beaten egg. Sprinkle sugar and cinnamon over the pie.

Cook at 400°F for 30 minutes; reduce the heat to 375°F for an additional 25 minutes.

Let the pie set for about 4 hours before eating. Enjoy!

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Don’t fall behind!

Hello Everyone!

This is just a friendly reminder to everyone part of the Tru-Blue Promise- now that all the parties are mostly over make sure to continue your weekly maintenance program. It is very important, even when people may not be in the pool as much, to continue the program steps and guidelines to keep your pool crystal clear all season.

You must be using one of the following in each group:

Step 1/Sanitizers – all SilkGuard® products (1” SilkGuard ®Tabs, 3” SilkGuard® Tabs, SilkGuard® Sticks, Smart SilkGuard® Sticks) (Basic Tabs do not qualify)

Step 2/Shock – Smart Shock®, Easy Shock N’ Swim®, BurnOut® 3, BurnOut® 35, BurnOut® 73

Step 3/Algicide – Back Up® 2, Algae All 60®, Banish®

Step 4/Plus – Optimizer Plus, Pool Complete

Don’t forget – you must also bring a sample of your pool water in at least once a month to qualify for the Tru-Blue Promise.

Never miss a moment in your pool with BioGuard!

If you aren’t yet part of the Tru-Blue Promise, you can still sign up! Come talk to your BioGuard Water Care Experts ASAP for more information!

 

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