hardscaping

Transform Your Client's Courtyard into a Private Outdoor Living Space in York, PA

Transform Your Client's Courtyard into a Private Outdoor Living Space in York, PA

If your client’s York, PA, home features a courtyard, you may be looking for ways to make that prime feature more functional, aesthetically pleasing, and private. Here are landscape design ideas for transforming a courtyard into a beautiful outdoor living space that will be used often.

Choose these Unilock Wall Units for Your Retaining Wall Projects in York, PA

Choose these Unilock Wall Units for Your Retaining Wall Projects in York, PA

A retaining wall can sometimes be simply a functional and necessary way to remedy a steep slope in your client’s landscape, but other times it can serve to add some much needed dimension and interest. While natural stones are quite beautiful, they can also add cost to a project because they are heavier to transport and require a lengthier construction time. Unilock wall units have all of the charm and appeal of natural stones, but they can significantly shorten the installation time for a York, PA, retaining wall project.

How to Help Clients Select Hardscape Materials in York, PA

How to Help Clients Select Hardscape Materials in York, PA

Helping a client pick their favorite hardscape materials is one of the first steps toward building a good relationship during the build. It’s a chance for you to show your knowledge of pavers that will match their style and to steer them toward materials that they are sure to love. In York, PA, use these tips to help make sure the customer will get the landscape they’re imagining.

Finding a Hardscape Dealer for your York, PA Front Porch

Finding a Hardscape Dealer for your York, PA Front Porch

If your next project involves building a front porch in York, PA, choosing high-quality materials will be one of your next steps. It’s the only way to create a front porch that is both functional and attention-grabbing. With a hardscape dealer such as Watson Supply Inc., you can browse through a variety of materials for making this kind of a front porch.

The Advantages of Using Concrete Wall Units to Build Retaining Walls in Lancaster, PA

 The Advantages of Using Concrete Wall Units to Build Retaining Walls in Lancaster, PA

You’re spoilt for choice when it comes to materials for customizing your Lancaster, PA, landscape designs. From sleek concrete blocks and large stone slabs to small, charming natural stone pieces and burnt bricks, there is a vast range of materials at your disposal. However, this can make choosing the right material for a particular feature a little more difficult than if you were presented with more limited options.

Spare ribs and MOINK balls on our new Primo Smoker/Grill

Since becoming a distributor of Primo Smoker/Grills, we thought it would only be fair to cook on them (a lot). We decided that today would be a good day to cook some spare ribs low and slow, along with some MOINK balls (bacon-wrapped meatballs).  We certainly can't let this food go to waste, so I guess we are just going to have to eat it.  Here's my view after the ribs cooked for about 2 hours and the MOINK balls just went on.

And here are the ribs just about ready to come off.  (Sorry, the MOINK balls are long gone, so no photo of those)

I hope you enjoy your lunch as much as I'm going to enjoy mine...  What's YOUR favorite thing to cook on your grill?  Leave your comments below.

Outdoor Cooking Recipe #8 Grilled Atlantic Salmon

Welcome to our Outdoor Cooking Recipe Series!  We just had another Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food has turned out so good that we wanted to share all the recipes with you!  The menu for our third demo consisted of Grilled Atlantic Salmon, Blackened Sea Scallops, Herb Roasted Chicken, and Roasted Fingerling Potatoes.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #8:

 and this is what the finished product looks like!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please email chris@watsonsupplyinc.com to put your name on the list.  As soon as we have more demonstration dates selected, we will let  you know.  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #7 Herb Roasted Chicken

Welcome to our Outdoor Cooking Recipe Series!  We just had another Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food has turned out so good that we wanted to share all the recipes with you!  The menu for our third demo consisted of Grilled Atlantic Salmon, Blackened Sea Scallops, Herb Roasted Chicken, and Roasted Fingerling Potatoes.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #7:

and this is what the finished product looks like!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please email chris@watsonsupplyinc.com to put your name on the list.  As soon as we have more demonstration dates selected, we will let  you know.  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #6 Marinated Flank Steak

Welcome to our Outdoor Cooking Recipe Series!  We are gearing up for the next in our series of Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food at the first one came out so good that we wanted to share all the recipes with you!  The menu for our upcoming second demo consists of Chipotle Shrimp and Andouille Sausage Kabobs with Avocado Sour Cream, Marinated Flank Steak, Roasted Peppers with Basil Vinaigrette, and Russet Potatoes with Cilantro Butter.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #6:

and this is what the finished product looks like!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register.  http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #5 Shrimp and Sausage Kabobs

Welcome to our Outdoor Cooking Recipe Series!  We are gearing up for the next in our series of Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food at the first one came out so good that we wanted to share all the recipes with you!  The menu for our upcoming second demo consists of Chipotle Shrimp and Andouille Sausage Kabobs with Avocado Sour Cream, Marinated Flank Steak, Roasted Peppers with Basil Vinaigrette, and Russet Potatoes with Cilantro Butter.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #5 (in two parts):

and this is what they will look like (this picture shows green peppers instead of cherry tomatoes, but you get the idea)!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register.  http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #4 Roasted Potatoes with Shallots and Fresh Tarragon

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #4:

and here they are!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #3 Fire Roasted Asparagus with Toasted Almonds

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #3:

and here is what it looks like before cooking,

and after cooking.

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #2 Herb Roasted Pork Tenderloin

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #2:

and here is the final product...

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #1 Blackened Sea Scallops

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #1:

and here is the final product, and some very happy guests...

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register.  http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Our Brick Oven Cooking Demo was a great success!

JoeMishlerB&W
JoeMishlerB&W

On May 15, Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA put on a cooking demonstration at the Watson Supply warehouse in Harrisburg.  Everything was cooked in a Chicago Brick Oven, which is a wood fired oven that is used outside.  The point of the demonstration was to show that wood fired ovens are extremely versatile cooking tools, and tons of fun to use, too.  Many people think that wood fired ovens are only good for making pizzas.  Wow, did Joe prove THAT wrong!

Our guests got to experience first hand how to prepare and cook Blackened Georges Bank Scallops, Herb Roasted Pork Tenderloin, Fire Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.  Since we had some extra time, we also prepared a dutch oven chicken and a couple of pizzas (which are cooked right on the floor of the oven).

Everybody had a great time, and we all learned a lot about cooking, particularly the capabilities of the Chicago Brick Oven.  If you have ever thought about getting one of these (or are thinking about it now!), why not attend one of our upcoming cooking demonstrations?  Click on this link to go to the registration page.  http://outdoorcooking.eventbrite.com

Here is the menu for our next demonstration, which will be held on June 17th:

  • Chipotle Shrimp & Andouille Sausage Kabobs with Avocado Sour Cream
  • Marinated Flank Steak
  • Fire Roasted Peppers with Basil Vinaigrette
  • Roasted Russet Potato with Cilantro Butter

Here are a few pictures from our May event...

Our guests learned from an accomplished chef...
Our guests learned from an accomplished chef...
who didn't hesitate to share his cooking secrets.
who didn't hesitate to share his cooking secrets.
Here is Joe discussing the preparation that went into the chicken.
Here is Joe discussing the preparation that went into the chicken.
Ready to go into the oven!
Ready to go into the oven!
Asparagus makes a great side dish to the Pork Tenderloin.
Asparagus makes a great side dish to the Pork Tenderloin.
Here is the chicken and the asparagus in the oven, with room to spare.
Here is the chicken and the asparagus in the oven, with room to spare.
Checking on the progress
Checking on the progress
If only you could smell this...
If only you could smell this...
Doesn't that look delicious?
Doesn't that look delicious?
We didn't waste any time digging in.
We didn't waste any time digging in.
Here is the marinated pork tenderloin
Here is the marinated pork tenderloin
Ready to hit the fire!
Ready to hit the fire!
Life is good.
Life is good.
We can talk later....
We can talk later....

EasyPro Joint Stabilizer makes short work of finishing a patio, even in the rain!

One of our contractors recently installed a (roughly) 500 square foot patio using Techo-bloc's Blu 60 in the Sandlewood color.  For most contractors, one of the final steps to finish this project would have been the installation of polymeric sand into the joints between the pavers. Problem: it was supposed to rain later in the afternoon on the day that the job was supposed to be finished.  (With regular poly sand you cannot apply it when it is going to rain.)

Solution: EasyPro joint stabilizer by Unilock.  Not only can EasyPro be applied when it is going to rain, but it is actually applied with water!

The whole joint stabilizing process took about 1 hour to finish the 500 sq ft patio.  Here are some pictures from the job:

Blu60 w/ Grey EasyPro1
Blu60 w/ Grey EasyPro1
Blu60 w/ Grey EasyPro2
Blu60 w/ Grey EasyPro2
Blu60 w/ Grey EasyPro3
Blu60 w/ Grey EasyPro3

So don't let a little rain get in the way of finishing your hardscape project! Here is a video showing how easy this product is to use:

What do you think?  Please leave us a comment below.  We have some EasyPro on display at our warehouse, come on in and take a look!  While you're here, you can check out our 2800 sf hardscape display, our multiple water features, and see our selection of landscape lighting fixtures.

Nothing beats pizza made with your own sauce!

Joe Mishler B&W

Joe Mishler B&W

We recently had the privilege of enjoying some pizzas cooked by Joe Mishler on our Chicago Brick Oven using Joe’s own sauce recipe. Joe is the Executive Chef at Devon Seafood Grill in Hershey, PA, so you could say that he knows cooking! The pizzas were some of the best we’ve ever tasted. Joe was nice enough to share his sauce recipe with us so that we could share it with you. Use this recipe as it is, or feel free to adjust amounts or ingredients to make it your own. Keep in mind, the fresher the ingredients, the better the sauce will taste. Also, cooking outside on a wood-fired oven adds smoky flavor and makes the whole experience even better. Enjoy! Pizza Sauce

15 oz can of tomato sauce 1 tbsp dry basil 1 tsp dry oregano 1 tsp onion powder 1 tsp garlic powder (add extra for garlic lovers) 1 tsp kosher salt 1 tsp black pepper 1 tsp crushed red pepper (optional)

Mix all together and blend well. For best flavor, make sauce 2-3 hours before use

Makes 4-5 16 inch pizzas

Chef using ladle to spread sauce on a pizza

Chef using ladle to spread sauce on a pizza

Pizza in wood oven

Pizza in wood oven

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