Lee Supply

Chef Ben Says: Cook a Chicken

2026-02-10T21:06:30+00:00

I'd be crazy if I said I haven't benefitted from the resurgence of food and barbecue in the media. You can turn on any one of a dozen channels at any given point in time and learn the finer points of supreme sauces and magic marinades.

My question then, is this: What happened to chicken? We have a billion flavorful preparations milliseconds from our eyeballs, and yet, here's what we choose:

A true culinary tragedy. One of the most basic of all grill-ables, the flavor bomb contained in the domestic chicken has left our kitchens and backyards. Chickens have taken up temporary housing in the mega-mart rotisserie machine, and are retired to a sweaty plastic box under the hot lights. This epicurean crime is compounded again and again as the infractions move from sad seasonings, to wet sloppy skin, to the dry, grey meat.

I'm not saying that there is no use for these birds in our day to day lives. I'm not judging whether they have the ability to assist in the creation of a quick weeknight meal. I AM questioning, however, how a flavorless chicken in a plastic box ended up on the center of America's dinner plate.

Evidence from around the world supporting my case? I give you the Mexican roadside chicken, the Pollo a la Brasa from Peru, and my personal favorite: The Jamaican Jerk Chicken.

So whether your fancy is assertive spice from Mexico or Peru, firey chili heat from Jamaica, or simple salt and pepper, I implore you, cook a chicken!

Jamaican Jerk Chicken

1 spanish onion, chopped
4 bunches green onions, trimmed and roughly chopped
8 garlic cloves, peeled
2 tablespoons fresh ginger, minced (about 1 ½ inch root)
4 scotch bonnet or habanero chilis, stems removed, seeds optional, sliced
4 jalapeno chili peppers, stems removed, seeds optional, sliced
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons freshly ground allspice
2 tablespoons dried thyme
½ cup olive oil
½ cup soy sauce
2 whole chickens, whole, approximately 3 ½ - 4 pounds, giblets removed, washed and patted dry

Make the jerk marinade: Combine Spanish onions, green onions, garlic, ginger, scotch bonnets, jalapenos, salt, pepper, allspice, thyme, oil, vinegar, and soy sauce in the jar of a blender or food processor. Run on high speed until the mixture is a very fine puree. Set aside. This should make approximately 5 cups. Reserve 2 ½ cups for the marinade, one for basting, one for serving and ½ for your rice and peas.

“Spatchcock” the chickens: Lay the chicken, breast side down on a cutting board. With good poultry shears or a large, sharp knife, cut along the backbone of the chicken starting at the neck, and working toward the rear.

Repeat process on the other side of the backbone. Remove backbone, and save for your stock pot. Lay the chicken flat with the breast down and press firmly in the center of the breast, breaking the wishbone enough for the breast to lie flat.

Put each chicken in a zip-top bag with 1 ¼ cups of the marinade, pressing all of the air out of the bag. Allow to marinate at least 4 hours. Preheat grill to low heat. Place the chickens, breast side up directly on the grates over the low heat. Baste generously with the marinade.

Allow to cook approximately 10 minutes, or until the underside of the birds is golden brown. Turn over and baste again with the marinade and allow to cook 10 more minutes on the breast side. Repeat until the birds are dark brown and crispy, and your thermometer reads at least 165 to 170 degrees in the leg quarters and the breast. If you are having difficulties with flare ups, or overbrowning, you can certainly use the indirect method as well. When done, remove chickens to a platter, cover loosely with foil, and allow to rest 10 minutes. Carve into pieces, serve with rice and peas. Grab a beverage, this one is gonna burn a bit!

Rice and Peas

1 tablespoon olive oil
3 tablespoons jerk marinade
1 teaspoon kosher salt
1 can coconut milk
2 cups water
2 cups jasmine rice

In a small sauce pan over medium heat, add the olive oil, swirl to coat, and then the marinade. Fry the marinade until fragrant. Add the coconut milk, water, and rice. Stir to combine. Bring to a boil, cover, then reduce to a simmer. Cook 20 minutes until all of the liquid is absorbed. Serve with jerk chicken.

Chef Ben Says: Stock is King

2026-02-10T20:39:57+00:00

Winter is coming... Oh wait, it's already here. Time to break out the puffy coat, the windshield scraper, your trusty shovel, and the stock pot.

"Chef Ben, what is this stock pot you speak of? Everyone knows that delicious stock is born in boxes!"

'You are incorrect, grasshopper. In order to make transcendent soup, one mustn't use the boxed yellow-chicken-salty-water, one must make stock. In a stock pot, out of food."

It looks like this:

All silliness aside, this discussion is fundamental to cooking. Typically, when people are asking me advice regarding cooking, they aren't looking for the quick and dirty hack method. It's not to say that good soup can't be made from premade stock. It is to say, however, that in order to be great, and truly "warm the soul", the stock has to come from scratch.

Why? For the same reason that scratch cooking always allows us to achieve better results: Points of control. Boxed stocks pretty much come one way. Fairly flavorful, brightly colored, salty, watery, and no viscosity. These are all points that can be controlled with making one's own stock.

Flavor: Homemade stock has a milder, more natural flavor. Stock reduction (cooking down) can intensify this. Also, a homemade stock can have it's flavor customized for the task at hand. Homemade stocks typically don't have salt added. Salt can be added to the finished dish.

Color: The color of homemade stock can be controlled via roasting of meats and vegetables that go into the pot. The darker the roast, the darker the stock. We can also change flavor profiles this way.

Viscosity: This is the big one. I have yet to see a premade stock product that could stand in the same room with homemade stock as far as viscosity (thickness). A properly made stock is somewhat gelatinous, and a slightly thick. This is due to dissolved collagen from connective tissue. this is what separates a rich, satisfying mouth-coating broth from one that is watery.

Let's make a pot of chicken stock:

2 pounds chicken bones
1 large onion, quartered
4 each carrots, peeled, halved
4 each ribs celery, cut in half
1 onion
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 peppercorns
2 whole garlic cloves, peeled
2 gallons cold water

Directions:

Put stuff in pot
Bring to boil
Reduce to simmer
Cook 4-6 hours
Strain

That's it. Your house will smell like magic. You'll have the backbone to make amazing soup. If your stock needs to be perfectly clear, skim anything you see float to the surface. Make soup, warm your soul.

"But Chef Ben, that's too much work..."
"No it isn't."
"Yes it is, I'm not going to sit around for 6 hours waiting for my stock to be done!"
"Ok, try this method..."

Brown Beef Stock

2 lbs beef bones
1 lb carrots, peeled and broken
4 celery ribs
2 onions, halved
10 thyme sprigs
2 bay leaves
12 peppercorns
10 sprigs parsely with stems

Preheat broiler to high. Lay beef bones out on a broiler pan and broil until dark brown, about 10 minutes. They will look like this:

Remove bones from pan and arrange your vegetables in a single layer. Broil 7-10 minutes until dark brown.

Here's what makes it so easy. Dump all ingredients into your crock pot. That's right your crock pot. Cook 12 hours on low. You can sleep. Do whatever, go nuts. Your stock will be delicious, and ready for your next recipe.

I'll be posting soon with some great soup recipes to use your newfound skill of stock making with. Because Stock is King.

Chef Ben Says: Making Salted Caramel

2026-02-10T20:17:04+00:00

Following the recent theme of simplicity, today, I'll bring you caramel. Caramel is simple, right? Sugar, water, cream, and butter. What could be easier? I'll tell you right now, if you're not into details and temperature control, this simplistic recipe will go south on you in a heartbeat, with potentially catastrophic results. So why do it? Because once you master the details, you have trained yourself to make about a hundred other items. Caramel pushes the cooking of sugar to it's very boundaries. If you can get here, you can get to any of the incredible stops along the way.

Bitterman's Fleur de Sel Caramels

1 cup heavy cream
5 tablespoons unsalted butter
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
2 big pinches Bitterman's Fleur de Sel, for finishing

Line an 8x8 inch square dish with wax paper, and then slightly oil the paper

Combine butter and heavy cream in a small saucepan on low heat until it begins to simmer. Remove from heat and set aside.

In a large saucepan, melt sugar, water, and corn syrup together on medium-high heat, until mixture begins to bubble, turns amber in color (350 degrees Fahrenheit on a candy thermometer). Remove from heat and gently stir in the cream mixture.

Place back on the burner and boil, stirring vigorously, until the mixture reaches 248 degrees F (about 10 minutes). Pour into 8x8 dish, then let sit at room temperature until cooled and slightly firm.

After 1 1/2 hours, invert dish onto cutting board. Peel off wax paper and cut caramels into 1x2 inch rectangles. Sprinkle with Fleur de Sel and wrap in 4x5 inch wax paper squares.

That's the recipe from Bitterman's website. Simple enough right? Remember the devil is in the details.

First of all, the single most important piece of advice I can give any fledgling candy maker: CLEAN CLEAN CLEAN. Your pots, lids, tools, thermometers, hands...Anything that is going to touch this sugar and water mixture must be meticulously clean. We are about to coax this crystalline structure into liquid, and it doesn't want to go. One stray crystal in the mix can cause the whole process to seize into a giant sugar brick, with your less than meticulously clean spoon as the permanant handle to your 2 pound sugar lollipop.

Anyway, I like to start my pot with the corn syrup, sugar, and water with a lid. It traps the steam and helps any stray sugar crystals wash down the sides. after 5-6 minutes of boiling, take the lid off, and no more stirring.

If you're not using a candy thermometer (I didn't have one long enough), you still need to monitor the temp. I'm using a high quality instant read, cleaned thoroughly after each dip. See the nice amber color? This volcano is about ready to erupt...350 degrees.

Be CAREFUL when adding your cream/butter mixture. It will spit and sputter. A lot. If you're not wearing something to protect your hands, it's going to burn you like napalm.

When the pot settles down, put it back on the heat and run it back up to 248 degrees, stirring constantly. This is going to make your caramel's gooey and creamy...

Pour it into your prepared pan. Carefully. Because it's super-duper hot.

Let it cool. Salt it up any way you like. Cut it into little squares or little tootsie rolls like mine. Wrap it in cute little wrappers. Eat.

Cheers,

Chef Ben

Chef Ben Says: Plank Your Salmon

2026-02-10T19:42:15+00:00

"OMG GRILLING SEAFOOD IS TERRIFYING!!!" If you ask most folks, next to big hairy spiders, creepy clowns, and fanged reptiles, grilling a piece of seafood can cause heart-pounding, palm-sweating panic. OK, that might be a little hyperbolic, but as a culinary instructor, my observation is that people would eat way more seafood if they were sure they weren't going to wreck it.

Enter the cedar plank. A simple device, popularized by Alaskans years ago as a delightful way to grill fish, while imparting a lovely flavor, with less muss and fuss. They work.

I did a little research around the interwebs before I put this post together to see what the prevailing conventional wisdom is on this method. The answers are, as usual, all over the board. I tried a few methods, and came up with what I feel combines several techniques to enhance flavor, promote positive smokiness, and ensure proper doneness. This is easy. Relax.

First things first, soak a cedar plank. You should be able to find one at the grocery, or maybe at a hardware store that carries grills. Every recipe I've seen makes a big deal on how long to soak. At least an hour, 2 hours, 12 hours, 30 minutes. Here's what I found: I kind of want this thing to burn, but I don't want it going up in flames. The easiest solution for me was just to soak it while the grill was heating up, and I prepped up my fish. I have no idea how long it was, probably 20 minutes, I really don't think it matters, as long as it's nice and wet.

Set up a two-zone fire. I use a Primo ceramic cooker, which does two-zone cooking like a boss. If you're using gas, fire up one side of the grill to high, and leave the other side off. If you're using another charcoal grill, you're going to have to figure out a way to bank your coals to one side so that they approximate this:

Light the grill and close the lid. You're going to want the thermometer in the lid to be between 350 and 400 degrees. While she is preheating, get a few things together:

2 lbs Wild Pacific salmon, approximately an inch thick, skin on, and pin bones out
2 Tablespoons soy sauce
1/2 Tablespoon grated ginger
2 Tablespoons mirin (Japanese rice wine. It's in the International section of your mega mart)
1 Tablespoon sake (Go ahead and buy a bottle, this marinade is good on almost anything)
1 Tablespoon honey

A word on quality. I'm not one to get all judgy aboout what kind of fish you buy. Atlantic farm raised salmon is everywhere. It tastes ok. It's not nearly as good for you. This is a great method to break out for the good stuff, as it's low risk and low fuss. I will, however get judgy on your other ingredients. If you run across a bottle of La Choy soy sauce, throw it away. Get into a bottle of kikkoman. Don't buy cooking wine, buy cheap, real wine to cook with.

Mix the marinade ingredients and sploosh it over the fish. You can turn them flesh side down if you want a little more soak. You can use a zip-top bag if you want better coverage. The marinade is designed to work quickly, so no overnight soaks. Most importantly, relax. This is easy. This would be a great time to grab a refreshment of choice.

When the grill is ready, pop the lid and put your cedar plank over the hottest part of the fire. Let it start to burn a little, you'll smell the aroma right away. Flip it over and drop a fish filet on the charred part of the plank. Leave the plank with the filet on it over the hottest part of the fire for a few minutes, until you get that plank smoldering, and good and ripping hot. When it's good and smoky, move it to the cool side of the grill and drop the lid. You're going to need to maintain 350-400 degrees for approximately 30 minutes.

Here's where it's ok to start to fuss. The final temperature that this fish ends up is paramount. When I super quadruple asterisked the word approximately, it's because your grill, fire and fish are different than mine. Your weather and wind conditions are different than mine. What isn't different, however, is that regardless of any of those variables, once that fish crosses 135 degrees, it's time to be Johnny (or Jenny) on-the-spot. If it goes over 140, we're headed to sawdust town.

Here's me, CAPS LOCKED!!! IF YOU WANT TO BE SUCCESSFUL EVERY TIME COOKING FISH ON YOUR GRILL, YOU MUST USE AN INSTANT READ THERMOMETER!!! I have had countless individuals try to skirt this. It won't work. You are learning to be a great cook, and without the ability to measure how much heat you put into the food, that can't happen. This piece of fish cost 25 bucks, it's well worth the investment in a tool that tells me when it's perfect.

I temped this little beauty to 136 degrees. After a 5 minute rest, 140. Perfect. Drop it on a plate with a little asian slaw, and dinner history is made.

If only nightmares of creepy crawlies were so easily vanquished...

Cheers,

Chef Ben

Chef Ben Says: Bake A Loaf Of Bread

2026-02-10T19:23:36+00:00

Why, you ask? It's the basicity, the simplicity, the elegance. The alchemic conversion of four mundane ingredients into sublime sustenance.

Wow, you might be thinking that's awfully flowery language for a loaf of bread. I might counter that while it may seem pedestrian to some, the combination of water, flour, salt and yeast is daunting to many, even a lot of self proclaimed great cooks.

So, as with many new ventures into cooking or baking, we will start with a recipe. I will be honest, I had to look it up. I haven't used it in so long, I couldn't remember it. That's because once you practice this procedure a few times, you'll never need a recipe to bake great bread again. It's that simple.

Basic White Bread

2 cups water
1 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast (or bread machine yeast)
Around 3 cups flour

That's it. You might be inclined to whiz in a little pinch of sugar, some fancy herbs, or some grainy grains....Don't. Get yourself a few loaves of basic bread knocked out to utter perfection, then play. Little changes can make a big difference.

First, we mix. This is fundamentally the most important phase of baking anything. Fortunately, basic bread is very forgiving in this respect.

You can mix this in a bowl with a wooden spoon. Yes, you're going to work at it a bit, but going back to basics like this can also be very rewarding. I'm going to fire up my stand mixer...

First the water, then the flour, then salt, then yeast. You're mixing by hand, I'd probably start with the flour.

Keep mixing. How long? 7.47 minutes. No, wait, it doesn't work like that. We're going to continue to mix until enough flour has been incorporated to allow the dough to pull away from the sides of the bowl. Like this:

How long that takes totally depends on speed of the mixer, relative humidity, type of flour and a host of other environmental factors. when it pulls off the side of the bowl, it's ready.

Now the magic of this recipe becomes apparent. Normally, we'd let this rest and begin the lengthy, soul fulfilling process of kneading and resting. My soul feels plenty fulfilled. How about we just put this into a mostly airtight container and just let it sit on the counter for about 12-18 hours. Yup, that's right, no kneading.

I like using these Cambro Camtainers with a corner of the lid popped.

The process of kneading is the traditional method of GLUTEN (omg no!!!!) formation. Without this villified protein, delicious yeast breads wouldn't have the structure to hold the carbon dioxide, which is what makes it rise. No gluten, no bready deliciousness. The method we're using here substitutes time for kneading. Over time the gluten will form on it's own, and the finished result will be a lovely mix of large and small bubbles characteristic of a good artisan bread. So we made the dough, now to shape it.

Lightly flour about a pound of dough. I like to use this cute little strainer on a parchment lined sheet pan.

Form the dough into a ball by gently rolling the outside towards the middle, which will also stretch the surface tight.

This is looking pretty good. Adorable, isn't it?

Pinch the seam to seal the bottom...

whack a few slashes in it...

Ready to proof and bake.

Proofing is the process of letting all the beautiful little bubbles you just created re-inflate so they bake up nice and light. There are a lot of ways to do it. A little plastic wrap, and a warm corner of your kitchen is effective. A basic oven with the light on isn't a bad environment, either. There are also many ovens out there with a proof mode that lets them run at 100 degrees. I'm going to use my Miele Professional Range with Moisture Plus steam assist, and Masterchef Plus baking mode.

I'm so spoiled. Hey, this is the Lee Supply test kitchen, for Pete's sake. What can I say, we have the best toys here!

Yes, this is a balmy bath of steam gently caressing my bread loaf to perfectly risen perfection.

I swear you don't have to have this to bake amazing bread, but it sure helps.

If you don't happen to have one of these, try this method:

Get out your old cast-iron dutch oven with lid (or other very heavy pot with lid). Preheat the whole thing in your oven to 450 degrees, lid and all. When hot CAREFULLY drop the parchment paper with your proofed loaf into he preheated dutch oven. Put the lid back on. Turn the heat down to 400 degrees. Bake with the lid on for 20 minutes. Remove lid and bake an additional 25 minutes.

If you don't have a dutch oven, or suitable pot, use a bakestone preheated to 425 and bake for approximately 40 minutes.

If you don't have a bakestone, or a dutch oven, or any of this stuff, you should probably invest a little bit into your new hobby.

The result? A delightfully crispy crust. Chewy, flavorful interior. Irregular nooks and crannies to hold all of your buttery deliciousness... A beautiful loaf of bread.

Cheers,

Chef Ben

Chef Ben Says: Cook Ribs Like a Boss

2026-02-10T18:47:30+00:00

Can you smell it? That magic aroma of spring. An assertive breeze pushes around the last aromas of winter, and mixes in the fresh new smells of mulch and petrichor. Even the smell of lighter fluid burning off of a pile of Kingsford briquettes evokes memories of the taste of warm weather. Don't get me wrong, lighter fluid and Kingsford are strictly forbidden in my cooking operations, but they sure have a distinctive smell. Grilling season has arrived.

I hate to discuss "grilling season" as though there's a time of year that I stop cooking outside, because there isn't. There is no denying, however, that little plumes of smoke from various shapes and sizes of grills up and down the street is an unmistakable sign that warm weather is nearly upon us.

The inspiration of the season is obvious. Now, the question is "what to cook?" Is there something I can put on this grill that will give me some time to get these leaves raked up, while giving me enough to do to satisfy my inner BBQ Pitmaster? For the perfect combination of lazy and fussy, look no further than the cornerstone of American barbecue, the St. Louis style rib rack.

Of all the cuts of all the critters you can put on the grill, I see the most pain and frustration going into ribs. Because of their very nature, ribs are full of sinew and chewy bits that are holding the bones together. When cooked properly, all of those chewy bits melt down into the lip-smacking, tender, succulent bites that any barbecue lover can understand. I have seen an incredible number of laborious methods to achieve this tenderness. Boiling, steaming, and braising are often used as a crutch to provide a tender bite, then slapped on the grill to provide some flavor after it was all just boiled out. While these methods may get you a consistent texture, most come at a huge sacrifice of flavor.

There is an easier way. I have spent a fair amount of time fussing and formulating with rib recipes, trying to achieve a consistent "unicorn" rib. The one that is perfectly bite-through tender, with an assertive pork flavor, bedazzled with hints of spices, and lovingly glazed with just enough sauce to make them shiny. Enough already, lets get this going.

First and most critical: prepare your barbecue to run at 225 degrees for about 3 hours. I don't have time or space to detail how to achieve this on every grill out there. If you want to cook ribs, you're going to need a total of about 3 hours at 225 in the presence of smoke. Figure it out. Charcoal grills and smokers work best for this, but a gas grill can be adapted to make decent ribs.

This is my weapon of choice. A Primo XL Oval 400. Provides steady temperatures over 12 hours, and doesn't care about wind, rain or snow. Truly a beast of a bbq. I'm going to make sure it's clean, and that I have plenty of hardwood lump charcoal on hand, as well as some wood chunks, and my favorite lighter.

The charcoal/grill manufacturers probably wouldn't sign off on my MAPP gas plumber's torch as a grill lighter, but I find that it works better than anything else I've used. 30-45 seconds in one spot will yield a small controllable fire that will burn for hours.

For a quicker cook, like ribs, one lonely little hunk of apple or cherry wood is all I need to give a perfect amount of smoke for the 2-3 hours that we are going to need to cook.

These plates turn the Primo from a grill into a smoker. On traditional charcoal grills or gas grills, you're going to have to set up a heat source on one side, and a cooking space on the other.

Ready to rumble. Don't forget to use a pan, or some foil to keep your perfectly rendered fat out of your grill, or you're going to incinerate the next thing you cook. Time to close the lid and adjust the vents until I reach my 225-250 degree butter zone.

Alright, we've got heat, now it's time to see about some meat. Ribs come in several varieties. Each one has it's own special characteristics, that I'll address in a later post. For today's purposes, we're going with the St. Louis spare rib. You're going to need to pick up a couple of racks of spare ribs. A St. Louis spare is a pork sparerib with the "tips" cut off. With their increased popularity, many places have them already cut down into tidy little packages. We're going to do it ourselves.

Stuff you need to get together:

2 racks pork spareribs, as close in size as possible, they will be about 4 lb a piece
A crazy stupid sharp boning knife, and a large plastic or wooden cutting board
A small bottle of yeller mustard. Don't get fancy, I said yeller mustard
4 tablespoons Lea & Perrin's Worcestershire sauce. Don't cheap out, I said Lea & Perrin's
1 cup Barbecue rub. Don't overthink it, there's about a billion different ones out there, pick one (if it's killing you, if I'm not making my own, I buy Smokin' Guns Sweet Heat Rub)

Unwrap your ribs and start by removing any superficial fat just laying there. Don't worry about folks that say you need the fat to keep them moist. There's so much intramuscular fat in there, we're going to spend most of the time on the grill trying to cook it out.

"Square up" the ends of the rib racks by trimming off the scraggly ends. If you save trim, it will make great sausage sometime.

Locate the seam between the top of the rib bones, and the tip portion (it's a pretty well defined line on the bottom of the rack).

Cut off the tips. There are some pretty gristly tendons in there, but a good sharp knife will cut right through.

Clean as a whistle. Now the ribs can cook much more evenly. I'll show you how to cook the tips sometimes. They can be quite delicious, but you have to chew around the little hunk of cartilage in them. another day.

Lastly, pull the membrane. That thick papery sheet over the surface of the bones. Once you get it underneath it with your knife, you should be able to peel it right off. It takes a little practice to get it off perfectly clean every time.

Schmear both sides of the rib racks with mustard and Worcestershire. We're making progress.

I like to use a little rub to get going, and rub it into all of the crannies. Then I put on a thin, even layer with a shaker, no rubbing this time. This really enhances appearance.

OMG!!! Is it finally time to cook?!? Stop whining, while it took a lot of explanation, The whole process up to here took me 15 minutes. Remember, we're taking the roughest cut of meat there is and making it into magic. It's going to require a little witchcraft.

Put the ribs on the cooker in a spot that they are going to be at that critical 225-250 degree zone. If your grill does it's job, you are now able to walk away, plant some petunias, drink a beer, whatever. Just don't open that lid for at least an hour.

If your ribs look like this after the first hour, you're looking strong. Check them for any char from a hot spot, or any bones starting to show on the sides. Simply move the racks around to make sure you're cooking evenly. Then shut the lid and give them another 30 minutes or so. No peeking, "lookin' ain't cookin'".

This is a good time to put together your "wrap juice". Remember when I was telling you that boiling, braising, or steaming your ribs sucked the flavor right out of them? I'm going to show you how to make sure that doesn't happen. In a jar with a tight fitting lid, combine the following:

1/2 cup apple juice (I have actually been using black cherry juice lately, but it's not easy to find)
2 Tablespoons Lea & Perrin's Worcestershire
1/4 cup brown sugar
1/4 cup barbecue sauce
1/4 cup apple cider vinegar

Other things you'll want handy:

a few more tablespoons barbecue rub
a fresh roll of Reynold's Heavy Duty Aluminum Foil (you'll thank me when it doesn't leak)

The single most important lesson in barbecue is to test for doneness. I'm pretty sure ribs are such a mystery for so many folks because you can't poke them with a thermometer. All of the doneness cues are tactile and visual. See how the meat on these racks is pulling tight, and the bones are just starting to poke through on the backside? That means we're ready to wrap.

Tear off 4 sheets of foil approximately 3 feet long and stack them in two stacks of two. From here on out, work quickly, so the ribs don't cool off. Put a rack on each foil stack. curl up the edges into a "boat" shape, and pour half of the wrap juice into each one. Carefully seal up the foil around the rib racks, taking care to wrap them as tight as you can with no air inside.

"But Chef, aren't we braising now?" Well, yes, technically we are. But this method is pretty modified, specifically designed to enhance big bbq flavor, while providing that wet environment we need to achieve optimal tenderness. Put your foil packs back on the grill, and give them an hour in the wrap.

Time to check for doneness. Grab one of the racks with your tongs and gently lift up the end. They should be very flexible. If the bones are popping out about a half an inch, as in the pic below, you have what we call in the barbecue world, "money". Set the table, we're eating in 30 minutes.

If doneness is the most important part of good barbecue, sauce is the least important. Don't get me wrong, lousy sauce tastes lousy, but if everything else is correct, the sauce is nothing but a little shine. I like to mix the drippings from the foil packs about 50/50 with sauce of choice. Cattleman's Original is a good neutral choice. Baste it lightly on the rib racks, close the lid, and let it set up about 15 minutes.

After a 15 minute rest, it's time to cut. Flip the ribs bone-side-up on a cutting board. With a long, painfully sharp knife (otherwise you'll smoosh and shred, not good bbq) cut between the bones. It takes a little practice to get these cuts perfect.

Pile them up on a platter, serve up some slaw, break out the beans, and get to work. If there's a clean hand or mouth in the place, you've messed it up.

Cheers,

Chef Ben

Chef Ben Says: Grill Your Turkey

2026-02-10T18:15:52+00:00

As long as I can remember, my family's Thanksgiving turkey has always been the same. How is it possible that a tradition in poultry can last 45 years? Because it's utterly perfect. Because once you've sampled this succulent, sweet, lightly smoky, rich, mahogany-colored Norman Rockwell styled flavor bomb, you need look no further.

You'll start by purchasing the finest free range, organic, free trade, antibiotic free, happy, well adjusted, handsomely groomed bird you can find. It will come from a farm. It will be worth the extra running around, and the expense. We get ours here.

The size of the bird is totally up to you. Ours is huge. Massive, in fact. As long as you plan on approximately a pound per person, you'll be good. That might sound like a lot, but that will allow for some leftovers. You will want leftovers. We actually get 1-2 pounds per person, to avoid the family splitting into tribal factions, waving their battle colors in attempts to stake their claim on paltry shreds of the most magnificent bird. That almost never happens any more.

There is no question that the tried and true Weber Kettle grill is the king of Turkey cookers. It's reasonably priced, lightweight, and provides a perfect convection environment. Using the indirect method (and those fancy Weber charcoal baskets if you have them), get the grill rip roaring hot with the vents wide open. We even like to line up coals like little soldiers at the front and rear of the bird, for extra even cooking.

Loosely stuff the body and head cavities with your dressing of choice (I'll provide our family's recipe in a future post). Apply a liberal salting inside and out, and a thin coat of vegetable oil to the skin. Truss to your liking, pop a cold one, and move outside.

You'll want to place the turkey in the middle of the rack, with a drip pan fitted in-between your charcoal piles below. Pop the lid on and let it sing. No peeking for a full hour. This is where you nap.

This Pteradactyl is so huge, in fact, that you can see where the lid of the grill was touching the top of the bird. This is only a concern because it was causing a poor seal. Here's how we fixed it.

This rock is holding the lid down. Can you smell what the rock is cooking? (obligatory)

Here we are at 2 hours. Halfway for this behemoth. We add some fresh coals all the way around pop another cold one. Total cooking time with strong coals and vents wide open is 9 minutes per pound. At 27.75 pounds, this is going to require a total of 4 hours 9 minutes cooking time.

As the bird nears the finish line, we like to glaze. This year, I mixed a cup of currant jelly with a cup of orange marmalade, hit it with a couple of shots of bourbon, and a couple of heavy dashes each of bitters and Worcestershire. I call it the "old-fashioned" glaze. It's yummy. When you put it on it looks like this:

I let it cook 20 more minutes to thicken up the glaze, then use that to stick on your Norman Rockwell fruit (thin orange and cherry slices). The end product looks something like this:

After a 45 minute rest, the residual moisture in this bird is sufficient to fill a kiddie-pool. The subtle smokiness mixes with the sweet glaze to create flavors heretofore not found in giant turkeys. It is the quintessential thanksgiving experience, by all means, grill your turkey!

A special thank you to my family without which there would be no occasion to create such a masterpiece. Of particular mention my late Father, who rung in the turkey worship 45 years ago, and my brother Brad, for honoring his memory year after year.

Cheers,

Chef Ben

Chef Ben Says: The Soup is Good

2026-02-10T16:29:14+00:00

In yet another follow up example of why stock is king, I'd like to whip up a batch of Pho-Ga.

"Say what?"

You heard me. Pho-Ga. A magical concoction originating from southeast Asia. And another example of a soup that can't be created properly without using real stock. Made out of food.

I did a little research about the health benefits of real stock (called "bone broth" in many health and fitness arenas), and had my eyes opened to a number of benefits I didn't know about previously. Funny thing is, your Grandmother knew it, and her Grandmother did too. We just forgot about it while we were grabbing for the box or can of salty beef or chicken water.

Stock made from real bones is good for your bones, and the joints in between. The bones are going to release a significant amount of calcium, magnesium, and phosphorous-all key nutrients for bone health. Joint health is supported from the copious amounts of collagen, gelatin, and glucosamine contained in connective tissue, and cartilaginous ends of the bones. These lovely components that give us that delightful lip-smackin' mouth feel are also making our joints happy. Oh, and Grandma was right, the high mineral content in homemade broth supports the immune system. Chicken soup can make you feel better when you're sicky-icky.

So, let's make soup. Pho-Ga is the chicken version of the Vietnamese noodle soup taking the nation by storm. It's rich, slightly salty, and subtly spiced. You can add some heat with garnishes, or just enjoy it "au naturel."

The broth construction is a little different than I have shown you before. One of the key characteristics of this soup is it's clarity. The Vietnamese have historically tangled with the French for many centuries, and the French affinity for food has rubbed off. This procedure isn't a lot different from consommé, the clearest of stocks. Here's the recipe:

Ingredients

4 chicken leg quarters
1 large hand of fresh ginger (4–5 inches) sliced into two halves, exposing the most area
1 large onion, split in half
2 tablespoons good Vietnamese fish sauce
3 tablespoons brown sugar
4 quarts water
1 small stick cinnamon
1 teaspoon black peppercorns
1/2 teaspoon fennel seeds
3 cloves
2 star anise pods
1 lb rice noodles
Sriracha, hoisin, bean sprouts, basil, jalapeños

Separate your leg quarters into thighs and legs. Grab your biggest pot, and bring about 3 quarts of water to a boil. When the water is boiling add the chicken, bring back to a boil, and cook one minute. What we are doing here is blanching. Blanching in stock terms helps to remove bacteria and impurities from the bones you are about to cook.

See that foam? That's the excess funk boiling off of the chicken. If left in the pot, that foamy funk can cloud your stock. That's why we skim other stocks. Instead of skimming this, we're just going to pull the chicken out, rinse it off in cold water, pour the water out of the pot, and clean it thoroughly.

Next we need to prepare the aromatics, ginger and onion. They need to be halved and charred black.

"Say what?"

Yes halved and charred black. You can use the direct flame of a gas burner, a wicked intense broiler, your blowtorch, a raging hot bbq grill. Don't care how you do it, but remember: no char, no pho. It just won't taste right.

Since I'm in the beautifully appointed Lee Supply Test Kitchen, I'm going to use the infrared grill on my Monogram professional range.

Return the chicken to the pot, add the charred aromatics, cover with 4 quarts of water, mix in your fish sauce, bring to a boil, reduce to a simmer and cook an hour and a half.

After your simmer time is up, pull the chicken out, let it cool slightly, pull the meat from the bones (reserve for later), return the bones to the pot, and add your hard spices. Simmer another hour and a half.

After your simmer time is done, strain the stock. Use the finest strainer you have, I'm totally in love with this little Exoglass strainer from Matfer. I told you before, I have good toys.

Cook your noodles according to the package instructions. Place a nice mound of hot noodles in a bowl. Add some of the warm cooked chicken, ladle over some of the hot delicious broth and top to your heart's content with any of the above mentioned fixins. If some self-important foodie snob tells you it's not cool to use condiments on your pho, tell them to walk away. It's your soup, and the soup is good...

Cheers,

Chef Ben

Chef Ben Says: Cook Backwards

2026-02-10T16:26:44+00:00

How often does it come about in your existence that a basic, logical tenet that you have held deeply to your heart your entire life turns out to be utter hogwash? Unfortunately, in the craft of cooking, it happens all the time.

Remember that time someone told you that you needed to sear a piece of meat at blistering temperatures before roasting it? Poppycock.

Remember the comfortable logic that searing meat "seals in the juices?" Piffle.

The truth is, searing meat at ridiculous temperatures before roasting can often be destructive, and even cause a loss of moisture. At the very least, the conventional sear/roast method can promote uneven cooking, and less than optimal textures.

Don't feel silly or mislead. I have a $40,000 culinary education that handed me the same bucket of hooey.

Then why, you may ask, do we brown or sear food at all? The answer is simple. It tastes like magic, and can increase the depth of flavor in countless dishes. The process is called the "maillard reaction", and is one of the most complex chemical reactions in all of food. Just remember, it tastes like magic.

Along with modern appliances, and modern ingredients, we are also in a world of modern techniques. Bringing science into the kitchen, as opposed to conventional wisdom, can yield some startling realities. In focus today, is the "Reverse-Sear" method.

Often done with fancy "sous vide" machines and vacuum bags, this technique has been happening for decades now. For today's purpose, a simple pork-loin chop, we can accomplish this with items found in everyone's kitchen: an oven and a cast-iron skillet.

First to do a quick "dry-brine". Combine 1 1/2 tablespoons of salt with a teaspoon of sugar, and sprinkle liberally on a couple of gigantic pork chops. By gigantic, I mean bone in, and at least an inch thick. It's ok if two people have to share one. It's really tough to get a good sear on any meat that's really thin. Now park these rascals in the fridge on a wire rack until tomorrow. If you're dying to add more seasonings, feel free, but stay away from anything that burns really easily like paprika or turmeric.

OK, it's tomorrow. Remove the chops from the fridge, pat dry, and preheat your oven to 225 degrees. Don't worry about "warming up" the chops before you cook them, or any such nonsense, because that doesn't work either.

You're going to need a trusty oven thermometer handy. Pop the chops into the fully preheated oven.

Check them in about 25 minutes. They should be at about 125 degrees. If they're not done, cook them longer, duh. When they are done, they're going to look all pallid and grey. Not delicious. But oddly enough, they are delicious. The texture of these chops is firm, and incredibly juicy. We just need to doll up that outside a bit. Pop your trustiest cast iron-skillet onto the stove, and add a tablespoon of vegetable oil over high heat.

As soon as you drop the chops into your blistering hot skillet, drop in two tablespoons of butter to go with. Leave the whole thing alone for 90 seconds.

After 90 seconds, flip the chops, and start spooning some of that buttery love all over them. It will make them browner...and butterier. Continue until you are totally in love with their buttery goodness. Then remove from the pan and set aside to rest. The whole shebang shouldn't take more than about 4 minutes for both sides, otherwise you could overcook them, and nullify my whole argument. If you're really good kids, I'll show you how to do this on the grill in a later post. But only if you're really good.

While we're at it, we should have a lovely spring pasta dish. While your pork chops are in the oven, put a pot of water on to boil. and cook some gnocchi according to the package directions. EVEN BETTER MAKE THE ONES ON CHEFBENSAYS.COM!!! Anyway, when they are cooked and drained, add them to your porky and buttery pan you took the chops out of. Add a pound of asparagus cut into 1 inch pieces, a tablespoon of chopped sage and a thinly sliced shallot. Season with S P and stir until everything starts to brown. Add a little chicken stock to deglaze, maybe a 1/4 cup.

Mix in about a quarter cup of cream and sprinkle in about a quarter cup of pecorino romano, or your favorite grating cheese. Cook 2 minutes or until the sauce looks yummy.

Plate the seared chop on top of the gnocchi, and lay your lips on the most succulent pork chop you've ever tasted, followed by a bite of spring.

Cheers,

Chef Ben

Chef Ben Says: Make Gnocchi

2026-02-10T13:45:41+00:00

Gnocchi (pronounced nyo-kee) are the most overlooked of pastas. These delectable, light, yet hearty dumplings are the most primitive of pastas. They are so easy to make, in fact, that with a little practice you can make an entire batch from scratch before your water comes to a boil.

I'd love to go into a wordy flowery description of how amazing this dish is, but in the interest of speed, we'll just get down to it.

You're going to start with:
1 Egg
1 Egg yolk
1 1/2 Cups of ricotta cheese
1 Cup flour
1/2 Cup parmesan
1 Pinch salt.

In your large mixing bowl, beat the egg and yolk lightly with a fork.

Mix in the ricotta until the egg is incorporated. Then mix in the parmesan, and lastly, the flour and salt. Once the flour hits the bowl, mix as little as possible to incorporate. Don't make a big deal, this is easy stuff.

Next, turn the fairly sticky dough onto your lightly floured counter. Divide into fourths and start rolling each fourth into a "rope" about a foot long. Like this:

Once you've got them rolled out into your ropes, it's time to cut them. I use a bench knife. Cut into about 3/4 inch chunks. Once again, no big deal, these aren't supposed to be perfectly uniform. If you want you can roll them over with a fork for that signature gnocchi look, but they taste just as good if you don't.

Your water should be boiling by now. The rest of the recipe goes like this:

- - 1 1/2 tablespoons butter
  - 2 tablespoons fresh sage, thinly sliced
  - 2 cups Italian sausage chunks, cooked
  - 1 1/2 cups chicken stock (homemade if at all possible)
  - Freshly ground black pepper, to taste

In a medium sauté pan, heat the butter over medium-high heat. Plop your gnocchi into boiling water. The gnocchi will float when they ready, about 2 minutes. This should be enough time for your butter to brown a little. Scoop up your gnocchi, drain, and put into the brown butter. They should sizzle for a couple of minutes, and start go get brown and crispy (mmmmmmm....) on the outside.

Add your Italian sausage and sage. Toss to combine, and get the rest sizzling.

Lordy, do those look good. I like them best when it's really cold outside. Anyway, add the chicken stock, and let reduce over high heat for about a minute. Add some grated cheese, cook 30 more seconds and that's it. Less than 30 minutes to glorious homemade pasta.

So, if you're looking for an amazing homemade dish that won't take you too far down the rabbit hole, by all means, make gnocchi!

Cheers,
Chef Ben

Chef Ben Says: Use Mayonnaise for Grilling

2026-02-06T19:32:10+00:00

It would be impossible to count all of the times I have been asked for a "quick tip" on grilling. I think that folks automatically assume I'm being obtuse when I answer with things like: "preheat your grill", and "make sure your grates are clean". But it's these basics that often go overlooked that can turn a sublime grilling session into belabored frustration.

So, today is your big day, aspiring grillers, because Chef Ben has a "quick tip" that is going help you make magic on your grill: Marinate in Mayonnaise.

If your immediate response is to accuse me of being off my meds: read on.

I suppose that the best way to spell out the benefits of mayo as a grilling treatment is to point out what's wrong with most of the other recipes we use to lube and flavor our precious grillables.

What is a marinade, anyway? If you ask a lot of folks, it's a magical potion they use to turn the mundane into the mystical. I've heard of such food miracles touting incredible transformations in flavor. The tales speak of lengthy soaks in oily/acidic/highly seasoned concoctions that penetrate the food, amping up the flavor in every bite...

"Uh Oh.."
"What's wrong, Chef?"

"Well, pretty much every authority in food or food science to write on the subject of marinades 'penetrating' deeply into food over the last 15 years or so says that this feat is a farce. Marinades don't penetrate much more than 1/8 inch into your food if you're lucky, and if you're unlucky, you'll end up pickling your bounty in acid, yielding a result that, when cooked will resemble a mushy superball."

Another facet of the marinade myth is tenderization. If I soak something chewy in the correct mixture of kitchen alchemy, it will transform to buttery and tender.

"Chef, why are you holding your head in your hands like that?"

"Because all of this misinformation is painful. Have you ever tried a chemical type meat tenderizer? The type of tenderness this yields, isn't delicate and yielding. In fact, it's so potent that you'll be able to spread your chuck roast like peanut butter. Does that sound appetizing?"

Ok, you get the point. Most of what we have learned regarding what a marinade is for, or capable of is wrong. So where does mayonnaise fit into this? We need to refocus our goals. Knowing what marinades can't do helps, but we need to figure out what they can do. Properly applied, a marinade can definitely add a whallop of flavor and seasoning into food. It can help to lubricate and keep foods from sticking the grill. It can provide a layer of oil that evens out the heat distribution for lovely crispy browning.

Let's begin: Set your grill up for two zone cooking. Season a flat-iron steak with coarse salt and cook on the cool side of the grill (approximately 225 degrees) until it hits about 120 degrees. The outside will dry a little, and the inside should be very rare.

Now, brush that rascal with mayo. Yes, mayo. Feel free to add any dry seasonings you like to it. For today's purposes, I'm going "au naturel", so we can see the results.

Now, ramp up your grill as hot as you can get it. I'd like to see you well in excess of 500 degrees if you can get there. Start laying crispy brown grill marks in 1-2 minute intervals.

See how the mayo has hung onto the meat? No drips into my grill, no flares. The flavor the plain mayo leaves is subtle, and the browning is beautiful. I wonder what else it might be good for?

Portobellos? Perfect! The mayo doesn't soak into the mushrooms like olive oil does. The protein from the egg in the mayo aids tremendously in browning. I grilled them up and mixed them with some blanched green beans, tossed with a little teriyaki, and served as a salad. Like magic with the steak. We're going to need another veggie, I think. Being that it's August in Indiana, there's only one real option:

Oh, yes I did it. Brushed some proper sweet corn with mayo. Seasoned with salt and pepper, and then stuck some grated white cheddar to the outside. Now to the grill.

Cook on all sides until brown and crispy. It should take about 15 minutes over medium heat. The mayo keeps the cheese where you put it, and aids in reducing the stick. Time to serve:

3 dishes in one hour's time, Perfectly cooked, all treated with nothing but mayo and basic seasonings. Put the Italian dressing away...

Cheers,
Chef Ben

Backflow Preventer Buying Guide

2026-02-06T18:40:37+00:00

What is Backflow and Why you may need a Backflow Preventer?

Backflow is the reverse flow of water or mixture of water and other liquids flowing into the potable water system. A backflow preventer allows water to go through in one direction but prevents it from going in the opposite direction. The backflow of unwanted liquids and (even solids) can be highly toxic and contaminate your homes potable water system. Here are some of the main reasons why having a Backflow Preventer is important.

Click to see our Backflow Preventer Products

Back Siphonage

The reverse flow in a plumbing system caused by negative pressure in your plumbing pipes. This occurs when there is a stoppage of water supply, when the flow of water gets too low, it induces a flow in the opposite direction. For example, high withdrawal rates from a fire truck pulling water from a public supply line or if a water distribution line breaks.

Back Pressure

Back pressure is the reverse in flow in a system caused by an increase in the downstream pressure above that of the supply pressure. This occurs when the downstream pressure exceeds the water supply pressure which can be from the installation of heating systems, pumps, and pressure producing systems. For example, thermal expansion from either a hot water heater or a boiler heating the water causing it to expand, as well as the increased pressure caused by a pump.

Cross-Connection

Cross-connection is the potentially harmful connection between a potable water system and a direct/indirect connection to other harmful substances. If cross-connection is not protected, a backflow incident could contaminate your potable drinking water system. A direct cross-connection could could happen if your potable water line is connected directly to a boiler and cause contamination from descaling agents or glycol.

Degree's of Hazard

Low-Hazard

When potential backflow can pollute your potable water system but not to a point where it is toxic (or a major health concern).

High-Hazard

When potential backflow can contaminate your potable water system and it becomes toxic and a major health concern.

Types of Backflow Preventers

Air Gap Backflow Prevention

A mechanical backflow prevention device that has a physical gap between the free flowing discharge end of a potable water supply line and an open or non-pressured device vessel.

Atmospheric Vacuum Breakers

Contains a float check, check seat, and air inlet port. For non-continuous pressure application, protection against backsiphonage, provides protection for low and high-hazard situations.
Click to see Products

Dual Check Valves

For low-hazard applications where a backflow preventer is not required. Will protect against both backsiphonage and back pressure of contaminated water in your potable water supply.
Click to see Products

Pressure Vacuum Breakers

A mechanical backflow prevention device that contains an internally loaded check valve with an independently acting loaded air inlet valve. When an instance of back pressure or backsiphonage occurs, both check valves close tight. If the check valve should fail, then the air inlet valve will open and allow the air to satisfy the vacuum. For continuous and non-continuous pressure application, protection against backsiphonage ONLY, provides protection for high-hazard situations.

Double Check Valve Assemblies

Contains two independent check valves, four test cocks, and two resilient-seated isolation valves. When an instance of back pressure or backsiphonage occurs, the check valves close tight. For continuous and non-continuous pressure application, protection against backsiphonage and back pressure, provides protection for low-hazard situations.

Reduced Pressure Principle Backflow Assemblies

Contains two independently acting check valves with a hydraulic pressure relief valve located between the two check valves. When an instance of back pressure or backsiphonage occurs, the check valves close tight. If the check valves fail, the relief valve opens to drain any potentially polluted water. For continuous and non-continuous pressure application, protection against back siphonage and back pressure, provides protection for low and high-hazard situations.

Drill Buying Guide

2026-02-06T16:47:44+00:00

Drill Buying Guide

Types of Drills

Corded Drills Corded drills are often lighter (no battery pack) and require a power source to plug the drill into. Corded drills are often used by professionals because they provide more power and are typically more durable than cordless drills.	Cordless Drills Click Here to see Cordless Drills Cordless drills offer mobility but are typically heavier and have a battery pack life you must consider.
Impact Drivers Click Here to see Impact Drivers Used for heavy-duty tasks, impact drivers apply more torque than a common drill.	Rotary Hammers Click Here to see Rotary Hammers Provides a pounding action along with rotation that is useful for stone, masonry, and concrete.
Impact Wrenches Heavy-duty, high-torque tool for automotive repair, equipment maintenance, and construction.	Right Angle Drills Chuck mounted at a 90-degree angle—perfect for tight, hard-to-reach spaces.

Drill Features

Brushless Motors, Built-in Lights, Built-in Levels, Side Handle are great add-on's for a better drilling experience. Brushless motors are lighter and quieter, while offering higher efficiency and allowing the drill/driver to have a better runtime with more power, greater durability, and less maintenance. Built-in lights and levels provide you with a bright area for drilling and driving and/or a precise and level first time drill. The side handle attachment will allow you to have maximum control and stability when drilling/driving.

Important Things to Consider when Buying a Drill

Type of Work

Heavy-duty

- - - For heavy-duty uses, a drill powered by an 18-volt battery will be your best bet.

General use

- - For general uses around your home, one powered by a 12-volt battery will be enough to get almost all jobs completed.

Light duty

- - For light-duty uses of a drill, a drill with a 12-volt battery will typically be enough power for any light-duty job. If you know you may need more power for certain jobs that aren't light-duty, a drill with an 18-volt battery will be enough to get any job done around the house or where needed.

Attributes of a drill

Chuck Size

- - Most cordless drills come with a ½” chuck but there are some that come with a 3/8” chuck. Typically, the larger the chuck size, the more powerful the drill.

Speed

- - A variable-speed drill with an adjustable clutch gives your the ability to use different drill bits for different drilling needs. When drilling softer materials, higher speeds and lower torque work the best. Harder materials require lower speeds and higher torque from your power drill.

Efficiency

- - Efficiency is important when taking on a drilling job. Drills can come with a keyed chuck (a key is required for tightening/loosening the chuck) or keyless chuck. If you are going to be changing your drill/driver bit a lot, a keyless chuck makes the job much easier and faster.

Type of Battery

- - - 18v: Click Here to see M18 Batteries

Water Softener Buying Guide

2026-02-06T16:08:17+00:00

Lee Supply is here to help guide you through your water softener purchase.

What is Hard water and why you may need a water softener?

What is a water softener? Water softener systems are products that use ion exchange to solve hard water problems. Hard water is water that is rich in minerals such as calcium and magnesium.

Wherever you live, there will always be a certain amount of hardness in your home's water. A water softener is the solution to that and buying the correct unit is important when appropriately treating your hard water issues. The number of people living in your home and amount of water used, are both factors when buying a water softener to treat your specific hard water needs.

How Water Softeners Work

A water softener removes the calcium and magnesium ions that make water hard by replacing them with salt/sodium via ion exchange.

1. Hard water enters your home from a main water pipe or well and goes to the water softener.
2. Resin beads in the tank attract and hold onto hard water minerals, removing them from the water.
3. Softened water exits the tank and flows throughout your home.

Types of Water Softeners

Salt-Based Ion Exchange Softener

- Uses ion exchange process to remove the hardness in water

Salt-Free Water Softener

- Uses a potassium chloride salt as a substitute of sodium

Cabinet-Style Water Softeners

- Space saving, more compact units

Dual-Tank Water Softeners

- Uses a two tank system to keep soft water flowing through your home at all times, this is ideal for big families that have large water needs.

Water Softener Sizing

The first step to sizing a water softener to a home is to have the water tested for hardness levels which is measured in Grains (of minerals) per Gallon. If you know the hardness in MG/L OR PPM for your water, but not the Grains/Gallon then you can use our converter here to determine that number. If you do not live on city water you will also need your iron levels tested. This is measured in Parts per Million. Once you have these numbers use our Calculator Here to find water softener options.

Water Softener Features & Controls

Timer controls

- Timer controls will recharge your system at a set time during the day or night

DIR controls (Demand-Initiated Regeneration)

- DIR controls detects when your resin needs (recharging)
- This will save water and salt with the system recharging itself when it needs it.

UV Lights (ultraviolet)

- UV lights are used with water softeners as another stage of water sterilization.

Water Softener Pro's & Con's

Pros	Cons
Efficient pipes and appliances Hard water has high amounts of calcium and magnesium ions, which can create limescale and damage your home’s internal heating, plumbing systems, and appliances. Hard water can damage your homes water heater, appliances (dishwasher, washing machines, ice makers), faucets, shower heads, and parts inside the toilet tank.	The Cost can be high The cost of a water softener depends on the size of your household and the type of system one chooses. Larger homes with more occupants will require a more heavy-duty system.
Better laundry, skin, and hair Hard water can build up and dry out one’s hair and skin. (Soft water can be better for people with skin conditions like eczema.)	Maintenance Water softeners require salt maintenance to keep the system functioning properly. A tank will need to be filled with salt 3 to 4 times a year. (about $25 per fill or about $100 per year)
Better smelling water Hard water tends to have a sulfurous scent. A water softener will improve your waters taste, smell, and look. Soft water does not leave mineral spots on glassware like hard water does.	Slippery feel and loss mineral content Soft water tends to leave your skin feeling more “slippery” than when using Hard water. Soft water lacks minerals (like calcium and magnesium) that are apart of one’s healthy daily intake. This can be resolved by having an unsoftened tap, or by using bottled or filtered water for cooking and drinking.
Water softener’s do not require a lot of energy Water softener’s do not require as much energy as you may think. Over the course of a year, the total energy required to run a water softener system is about the same as an alarm clock.
Can having a water softener save you money? Having a water softener will increase your energy savings from the water heater using less energy to heat water. Soft water leaves your skin feeling more “slippery”, so you will use less soap and detergent.

Water Softener Price Factors

Size of your home: The size and number of rooms in your home are an important factor in sizing your water softener. The more bathrooms and other rooms that may use soft water means the more water that will run through your water softener.
Installation: Older homes may have inadequate plumbing and may need a new piping system put in place. This as well as materials will play an important role in the final cost.
Additional features: Adding features onto your water softener system like UV lamps and leak detectors will add to your initial cost for the system.
Servicing & Maintenance: Most systems now are automatic and do not require regular servicing of recharging your water softener, while other water softeners need manually recharged quarterly. Buying salt will be your main periodic cost itself, with the average cost being around $10.

Click Here to see Water Softener's

Toilet Buying Guide

2026-02-06T14:53:33+00:00

Toilet Height

Toilet height is important to discuss when choosing a toilet.

Comfort Height toilets feature bowls that are 17" to 19" tall. A taller toilet bowl is typically more comfortable and makes it easier for someone to sit down and stand up from the toilet.

Standard Height toilets feature bowls that are typically around 14-1/2" tall.

Americans with Disabilities Act (ADA) compliant toilets can range in height and are referred to by different names by different vendors.

Toilet Shape

Toilet Bowls come with either an elongated or round front.

Elongated bowls are oval shaped and extends several inches past the front of the toilet. These are typically thought of as more comfortable.

Round front bowls are typically used in smaller bathrooms to save space.

Toilet Models

When choosing a toilet, you must take into consideration how many pieces the toilet has and how it is mounted in the bathroom.

1-piece toilets are typically heavier in weight and have a sleeker design. These types of toilets are easier to clean, faster to install, and can be more compact in size.

2-piece toilets are typically less expensive and allow you to mix and match different tanks and bowls with various heights, styles, and rough-in sizes. These types of toilets allow you to maneuver pieces of the toilet for an easier install.

Wall-hung toilets are typically more modern and minimalistic than a 1- or 2- piece toilet. These types of toilets take up no floor space in your bathroom and are smaller in in size.

Single vs. Dual Flushes

Single flush toilets are the most common type of toilet found in older homes and buildings. They have one flush mechanism which means all types of waste are flushed with the same amount of water.

Dual flush toilets have two flush mechanisms that give you the option to flush with more or less gallons of water. They are more environmentally friendly than a single flush toilet and can lead to lower water bills over time.

The majority of residential toilets are gravity-fed operated, meaning that they rely primarily on the force of gravity to remove the waste. When the toilet handle is pushed, the flush valve inside the toilet tank opens and releases water into the bowl. This fills the trapway (also called the siphon outlet) with water and creates a siphon that pulls the waste out of the bowl, through the trapway. From there, it’s out to your sewer or septic system.

In toilets like these, the trapway fills with water during the flush and initiates a siphon effect that "pulls" material out of the bowl. At the same time, the water entering the bowl from the tank "pushes" material out of the bowl. This simultaneous pushing and pulling evacuates the bowl during flush.

There are also power assisted models where a motor pushes the water into the bowl from the tank and “washdown” models where all water enters through the rim of the bowl.

Measure the Rough-In

A toilet rough-in size is the distance from the finished wall surface to the center of the toilet mounting flange. This is standardized to 12 inches but can also be 10 inches or 14 inches. It is important this number is accurate when choosing a toilet.

Toilet Seats

Open vs. Closed Front

Toilet seats come with either an open or closed front.

Closed front toilet seats are a complete loop and is closed in the front. These seats are typically used in homes and have a lid that keeps young children and pets out of the toilet bowl.

Open front toilet seats have a gap in the front of the seat. Open front seats are primarily used in commercial application and in fact, the Uniform Plumbing Code, section 409.2.2, says that all toilets seats, with the exception of those in private homes, must have open fronts. Also, most commercial application seats will not have a lid (less cover). Open front seats are often less expensive and considered as more sanitary.

Wood vs. Plastic

Toilet seats are typically made of either wood or plastic. However, people looking for cleaning and hygiene as priorities may prefer plastic.

Plastic toilet seats are the most commonly used and tend to be less expensive than wood seats. They are easy to clean and you don't have to worry about it wearing down over time. Some plastic seats are formed with an anti-microbial agent in the plastic. This helps inhibit the growth of odor causing bacteria, mold and mildew and are used in Hospitals and other Institutional places.

Wood toilet seats typically are more durable than plastic seats and tend to be more expensive. Wood seats need to be treated to stop them from absorbing moisture.

Hinge Type

Easy Clean: One of our most popular types of seats is the Easy Clean series. These can be identified on Bemis Seats with an “EC” on the end of the model number. These seats are designed so they can very quickly be removed from the bowl and cleaned. One possible disadvantage to this type of seat is that they may not secure to the bowl as tightly as other types of seats.

Top-Tite Seats: Another version of hinges on a toilet seat is the Top-Tite series from Bemis. These seats cannot be quickly removed for easy cleaning but may form a tighter connection to the bowl. The Top-Tite series can be identified by a “TTT” on the end of a Bemis model number and is designed to never loosen.

Self-Sustaining Hinge: This is a hinge type that holds the seat in an upright position. These can be identified in Bemis seats by an “SSC” in the model number.

Metal Hinges: There are also metal hinges as well that offer design aesthetic

Other Features

Slow Close Seats: One feature a seat may have is a slow close feature. This type of toilet seat will not allow the lid to slam shut. This makes the seat quiet and ideal beside a bedroom or other living areas. Because it doesn’t slam it protects the bowl as well. The slow close also helps avoid the seat falling on a toddler’s fingers. This can be identified by a “SLOW” in Bemis seat model numbers.

Lighted Seats: This type of seat features a light within the toilet bowl that allows you to find the toilet at night, or in the dark.

Luxury Toilets

A bidet is a fixture designed for increased hygiene. These fixtures spray water on the user and are intended help wash the user after use. These are more common overseas. If a homeowner doesn’t want to install a completely separate fixture in their home there are seats that act as bidets. The water for these seats is supplied by installing a tee on the supply line before the tank.

Lee Supply Ultimate Guide to Milwaukee M12 & M18 Battery Compatibility

2026-02-06T14:07:09+00:00

With an expansive line of cordless Milwaukee tools available, it can be daunting to figure out which battery is best for your tools.

Which Milwaukee Battery Pack Do I Need?


CP Batteries	XC Batteries	HD Batteries
(Compact)	(Extended Capacity)	(Heavy Duty)
Available for M12 & M18 tools	Available for M12 & M18 tools	Available for M18 tools only

5 Li–ion Cells	10 Li–ion Cells	15 Li–ion Cells
Designed for light demand jobs. Offers a faster charge time ranging from 42 – 65 minutes with a standard charger. View Charging Chart.	Designed for lunger runtimes and greater power for all levels of demand.	Designed to provide for the highest demand jobs.
Example compatible products: Screw Guns, Cable Cutters and Drain Snakes.	Example compatible products: Hammer Drills and Jig Saws.	Example compatible products: Impact Drivers, Right Angle Drills, Pole Saws and Trimmers.

Milwaukee M12 Battery Compatibility

If you are asking which Milwaukee M12 battery is compatible with my M12 cordless tool, you are in luck because ALL M12 batteries are compatible with ANY M12 tool. You can also use any M12 battery with your Milwaukee M12 Fuel tools. View the reference chart below to determine which M12 battery would be best for your Milwaukee M12 power tool.

Milwaukee M18 Battery Compatibility

Again, Milwaukee is making this super simple by making ALL M18 batteries compatible with ANY M18 cordless tool. You can also use any M18 battery with your Milwaukee M18 Fuel tools. View the reference chart below to determine which M18 battery would be best for your Milwaukee M18 power tool.

Tech Tips: The Scam That Tricks Millions

2026-02-05T19:35:49+00:00

Phishing: The Scam That Tricks Millions - and Why It's More Dangerous Than Ever

If you think scams are easy to spot, you are exactly who attackers are counting on. Modern phishing attacks no longer look fake. They look professional, calm, and believable. Artificial intelligence (AI) has changed the game—and scammers are winning more often than ever. Over 80% of data breaches begin with a phishing message. More than 90% of ransomware attacks start with a single click, reply, or phone call. AI-powered scams are clicked up to three times more often than older scams. Even trained employees fall for these attacks more than one out of every four times. Phishing does not succeed because people are careless. It succeeds because people are human.

■■ REALITY CHECK: If attackers reach you, they already believe you are a possible victim.

What Is Phishing?

Phishing is a scam where criminals pretend to be people or organizations you trust. Their goal is to push you into acting before you think.

■■ STOP & THINK: Speed is the attacker’s advantage. Slowing down is yours.

The Many Faces of Phishing (From Most Common to Least Common)

Email Phishing The most common method, using urgent and realistic emails.
Text Message Scams (Smishing) Short, urgent texts designed to make you tap quickly.
Targeted Phishing (Spear Phishing) Personal messages using your name, role, or coworkers.
Phone Call Scams (Vishing) Live calls pretending to be IT, banks, or your boss. AI voice impersonation now allows attackers to sound exactly like real people you trust.
Executive Scams (Whaling) High-pressure attacks aimed at leaders.
QR Code Scams (Quishing) Least common, but growing fast.

Why Phishing Works So Well

Phishing attacks human behavior. Fear, urgency, and authority shut down careful thinking.

Impact on Individuals

Victims lose money, identities, and access to personal accounts.

Impact on Companies

One mistake can lead to data breaches, ransomware shutdowns, and financial loss.

What To Do If You Are Not Sure... Pause.

Do not click. Verify independently. Report suspicious messages.

■■ STOP & THINK: Speed is the attacker’s advantage. Slowing down is yours.

Final Thoughts

Phishing is not a future threat—it is happening every day to real people and real companies. Attackers do not need to be perfect; they only need one moment of trust. The most dangerous belief is thinking, 'I would never fall for that.' Smart, experienced people are fooled daily because phishing is designed to feel normal. The good news is that one habit stops most attacks: slowing down. Urgency is a warning sign, not a command. Security is not about fear—it is about awareness. When you pause, question, and verify, you protect yourself and everyone around you. When in doubt, stop. Ask. Verify. That pause can prevent months of damage.

The State of: 2026 a Year for Changes

2026-02-05T19:16:41+00:00

2026 a year for changes

As the new year begins, many businesses are navigating an economic landscape that continues to evolve. Rising costs, tighter timelines, and higher expectations have become the norm. In this environment, choosing the right partners, labor, and business plan becomes more important. These challenges are where the need for change come from.

Using Technology to Serve You Better

Technology, including artificial intelligence, is changing how business is done across every industry. We view these tools as a way to improve accuracy, efficiency, and service—not to replace personal relationships. By combining experienced professionals with modern tools, we are able to respond faster, plan more effectively, and provide better insights while still delivering the hands-on service our customers expect. Some examples include… using ai for product cross and look up, scrubbing inventory, looking for changes in movement and order entry with less labor for all involved. Different services like 1 hour delivery within radius of our branches will help reduce runs to branches for parts as well as lowering necessary stock levels on your trucks. One hour quotes for plumbing and HVAC with guaranteed products in stock will help with securing quick commercial or residential jobs, and the list goes on.

A Reliable Partner for the Year Ahead

The year ahead will bring both challenges and opportunities. Our approach is to stay proactive, informed, and prepared so we can help our customers do the same. By investing in our people, embracing smart technology, and continuously improving our processes, we aim to be a partner you can rely on - no matter what the economy brings. As we move into the new year, we look forward to continuing to earn your trust and working together toward long-term success.

Winter Home Prep: Prevent Frozen Pipes in Extreme Cold

2026-02-05T18:44:32+00:00

Single-digit temperatures put your home at risk for frozen pipes, furnace strain, heat loss, and costly water damage. The best protection is early preparation. Use this expert winter home maintenance guide to safeguard your plumbing, heating system, and exterior fixtures—and learn exactly what to do if your pipes freeze or burst.

1. Protect Your Pipes Before the Temperature Drops

Keep Water Moving to Prevent Freezing

Allow a slow drip from faucets, prioritizing faucets along exterior walls, to reduce the risk of frozen pipes. Also consider bathrooms over garages, crawl spaces and basements.

Open Cabinets for Better Heat Circulation

Open kitchen and bathroom cabinets to allow warm air to circulate around plumbing.

Keep a Consistent Indoor Temperature

Always keep your thermostat above 65°F during extreme cold. Keep heat consistent overnight. If possible, maintain stable temps in basements and utility rooms.

Insulate Vulnerable Pipes

Use pipe sleeves, fiberglass wrap, or heat cable (rated for indoor or outdoor use) on pipes located in:

Under kitchen/bathroom cabinets along exterior walls
Crawl spaces
Garages
Basements
Attics

Pipe Insulation Options

Heat Cable Options

2. Protect Exterior Faucets and Outdoor Plumbing

Disconnect Hoses Completely

This is non-negotiable. Even a small amount of water trapped inside a connected hose can freeze and burst interior pipes.

Install Insulated Faucet Covers

Foam faucet protectors provide cheap, effective insulation.

Shut Off Exterior Water Lines

If your home has a dedicated shutoff inside:

Turn it off.
Open the exterior faucet to drain lingering water.
Leave it open through the freeze.

3. Support Your Heating System During Extreme Cold

Replace Your Furnace Filter

Restricted airflow forces your furnace to work harder and can lead to system failure during the coldest days.

Check Vents, Registers, and Air Returns

Make sure nothing is blocking airflow.

Seal Drafts Around Windows & Doors

Options include:

Use temporary plastic window film to cut drafts in older homes.
Weatherstripping
Door sweeps
Thermal curtains
Low-expansion spray foam around trim gaps

What to Do if Your Pipes Freeze (Step-by-Step Guide)

Scenario 1: Frozen Pipes With No Burst

Keep faucet open.
Warm the pipe using a hair dryer, space heater, or warm towels.
Never use flames or torches.
Increase room temperature.
Call a plumber if you can't locate the frozen area.

Scenario 2: Frozen Pipe Likely Burst, But No Leak Yet

Shut off water at the main valve.
Turn off water heater.
Open faucets to relieve pressure.
Warm pipes only after water is off.
Call a professional immediately.

Scenario 3: Pipe Burst With Active Leak

Shut off main water supply immediately.
Turn off electricity in affected area if water is near outlets.
Drain remaining water.
Begin cleanup.
Document for insurance.
Call a plumber immediately.

If You’re Traveling During Extreme Cold

Keep thermostat at 65°F or higher.
Shut off main water supply.
Drain faucets.
Ask someone to check the home daily.

Make the Holidays Hassle-Free with Wolf's Gourmet Mode

2026-02-05T16:53:34+00:00

Make the Holidays Hassle-Free with Wolf’s Gourmet Mode

The holidays are a time for gathering, celebrating, and – let’s be honest – putting your kitchen and your cooking prowess to the test. Whether you're hosting a crowd or preparing a cozy meal for close family, the kitchen becomes the heart of the home now more than ever. With many dishes to juggle and expectations to meet, even seasoned home cooks can feel the pressure. That’s where Wolf’s Gourmet Mode comes in.

Designed to take the guesswork out of meal preparation, Wolf’s Gourmet Mode features nearly 50 presets for popular dishes. Simply follow the on-screen selections and prompts, and Gourmet Mode automatically selects the correct cooking mode and temperature, recommends the correct rack position—even provides feedback when using the temperature probe. It’s like having a sous chef built into your oven, and it’s especially powerful during the holidays when precision and timing are necessary.

Three Holiday Favorites, Made Effortless

To demonstrate what Gourmet Mode can do, we’re spotlighting three of our favorite holiday recipes from Wolf that demonstrate how this feature simplifies cooking without compromising flavor.

Prime Rib Roast

Roasting a prime rib can be intimidating, but Gourmet Mode makes it foolproof. Simply select the preset for Meat > Beef > Prime Rib, and your desired doneness, insert the temperature probe, and the oven takes care of the rest—no second-guessing or frequent checking needed.

Whole Roasted Cauliflower

This showstopping side dish gets a gourmet upgrade with Wolf’s Gourmet Mode, which ensures even browning and a tender texture.

Mixed Berry Pie

Holiday desserts demand precision, and Gourmet Mode delivers so your double crust pie comes out with a flaky, glossy crust and evenly done filling.

Why Customers Love Gourmet Mode

Wolf owners rave about the confidence Gourmet Mode gives them in the kitchen. It’s not just about convenience, it’s about consistency. Whether you’re cooking for two or twenty, Gourmet Mode helps ensure every dish is a success and lets you focus on other aspects of your gathering, like your guests.

A Smart Investment for the Season and Beyond

For customers considering a new range or oven before the holidays, Wolf’s Gourmet Mode is a compelling reason to upgrade. It’s not just a feature, it’s a solution—one that transforms holiday stress into holiday joy, and everyday meals into memorable moments.

Contact Lee Supply to learn more about offerings from Wolf featuring Gourmet Mode.

Tech Tips: Digital Assets

2026-02-05T16:25:50+00:00

Plan ahead for your digital life.

To avoid locking out your loved ones upon your death, designate legacy contacts for your cloud-based accounts and notify those people. This makes it easier for heirs to retrieve photos and other important documents you may have stored.

Finally, have a conversation with your family about your digital assets. It’s not enough to simply pass along login credentials. Do you want your accounts memorialized? Deleted? Should people be able to download your data? Make your wishes known.

Apple

You can designate a legacy contact from the settings on your iPhone, iPad, or Mac under Password & Security. You may name more than one person.

When you’re gone, legacy contacts can access photos, messages, notes, files, apps, and device backups without knowing your Apple ID password. They cannot access purchased movies, music, or books, or any data stored in your iCloud Keychain, such as payment information and passwords.

What they’ll need: Your digital next of kin must provide Apple with your death certificate and the 88-character alphanumeric access key generated when you name them as a legacy contact. If you’re a legacy contact yourself, it’s smart to store a copy of this key in a safe place.

Google

Google allows you to decide what happens to your account after it becomes inactive. Go to myaccount.google.com, select Data & Personalization, then choose “Make a plan for your account.”

From there, Google’s Inactive Account Manager lets you name trusted contacts and choose which data—emails, photos, documents, and more—you want to share.

Facebook

Facebook allows you to name a legacy contact to manage your profile if it’s memorialized. (Instagram accounts can also be memorialized, but legacy contacts aren’t currently supported.)

Legacy contacts can download a copy of what you’ve shared on Facebook, update your profile and cover photos, and request account removal. They can’t log in, read your messages, or add or remove friends.

LinkedIn and Twitter

These platforms don’t offer legacy contacts, but survivors can request the removal of a deceased person’s account on both LinkedIn and Twitter.

Tech Tips: Common Phishing Scam Examples

2026-02-05T16:00:39+00:00

Examples of Common Phishing Email scams:

1. The Fake Invoice Scam

Let’s start with arguably the most popular phishing template out there - the fake invoice technique. Like many phishing attacks, this scam relies on fear and urgency, pressuring an end user to submit a payment for goods or services they’ve never even ordered or received.

Finance departments are the obvious targets for this sort of attack, although there are plenty of potential victims that could be duped.

2. Email Account Upgrade Scam

Faced with having your account expire unless immediate action is taken, the email account upgrade scam can appear to come from trusted email providers like Microsoft and Google, or simply from your company’s IT department.

As you can see, nothing harmful stands out from this email. There are no stand-out grammatical errors, no elaborate requests, and the link itself would appear to direct to a safe “https” web page to an unsuspecting user. A useful tip is to hover over the link itself when being asked to give personal details - as the text itself often doesn’t represent the true destination of the link.

3. Advance-Fee Scam

Perhaps receiving an email from a foreigner begging for your help in recovering a trapped chunk of money is a laughable excuse for an elaborate story. But don’t be fooled, this scam has been around for a while, and there’s a good reason - it works.

In the email, the scammer will offer you a large sum of money in exchange for your bank details. Not only will you not receive a dime from this kindly Prince, but you will also see a chunk of your money go in the opposite direction.

4. Google Docs Scam

One of the most recent high-profile phishing techniques, the Google Docs scam offers an extra sinister twist as the sender can often appear to be someone you know.

This ultra-sophisticated email encourages you to click on its link in order to view a ‘document’, which then takes you to an almost identical version of Gmail’s login page. Once an account has been selected, you’re then invited to grant access to your Google account, meaning the attacker has free rein.

5. PayPal Scam

With around 200 million users, PayPal is an incredibly lucrative tool for a cyber-criminal. As well as its high volume of accounts, PayPal offers fraudsters the chance to take advantage of a platform linked directly to their credit card or bank account.

These emails often include the PayPal logo, plus a convincing chunk of fine print at the bottom of the email. Again, this scam tries to enforce panic mode into its victims, often with a “There’s a problem with your account, please click here to fix it” kind of message. Beware, they also contain legitimate-looking fine print.

6. Message from HR Scam

We all (hopefully) trust our HR team, especially when it comes to receiving highly important emails relating to company-wide or personal updates. The problem is, cybercriminals know just how much trust we place in our HR colleagues.

An HR email scam often contains a malicious attachment or link that, once clicked, will install malicious software onto your computer or device. Encourage colleagues to ask the HR sender directly whether a request for personal information is legitimate before pressing send.

7. Dropbox Scam

The same old story of encouraging users to click a link, yet a whole new platform to utilize. Dropbox, the online sharing and storage platform, has grown massively in popularity over recent years - and so too have its fraudulent copycats.

The Dropbox phishing email usually works by informing a user that the ‘file’ which has been emailed to them is too large, and needs to be opened with a quick “click on this link”. You’ve probably guessed by now that a fake Dropbox landing page is waiting… and you’d be right. What you might not have guessed is that this page can actually be located within Dropbox itself - waiting patiently to harvest your details.

8. The council Tax Scam

The council tax scam is a particularly frustrating attack, as it can use a variety of clever messages that convince you to part ways with your details.

From the UK Gov website, here are a few more examples of what a fraudulent tax email may contain:

It insists you’re in the wrong Council Tax band and are owed back payments on your Council Tax bill, when in fact your band is correct.
It says they’re from the local council or Valuation Office Agency (VOA) and ask for your bank details so they can provide a refund.
Claim that the VOA charges you to challenge your Council Tax band.
Claims that taxpayers must, by law, be represented by an agent to challenge their band.

End users are encouraged to click the link inside the email, to be directed to a legitimate page (i.e., Microsoft) where they are quickly able to update their password. Any credentials entered on this page will be sent straight to the cyber criminals at hand.

9. Unusual Activity Scam

When receiving an email or text stating that there has been “suspicious activity on your account”, alarm bells start ringing at full pace. That’s why this scam works so well for scammers, as victims aren’t just faced with urgency and panic - they’re also faced with confusion.

This is just one example of where an unusual activity scam can come from. Any app, website or platform - whether it be your bank or even your Instagram account - can be used by an attacker for this damaging technique.

Sources: https://blog.usecure.io/the-most-common-examples-of-a-phishing-email

Flu Season and The Quality of Air in Your Home

2026-02-05T13:28:24+00:00

Prepare Your Home for Cold and Flu Season to Stay Warm and Healthy

There is no question winter germs affect everyone. The cold winter days are here which means the flu and other germs could be knocking at your door for an unwelcome visit. Is your home prepared to fight the germs? As we tend to spend more time nestled inside our homes during the winter months, you’ll want your home to produce good, quality heat and clean air. We often hear about the quality of air outside, but how often are you ensuring the quality of the air inside your home? Your HVAC system holds a great level of responsibility regarding your health. Learn with Lee as we list some key upkeeping tips for your HVAC so that you and your family can stay healthy during the cold and flu season.

Upgrade Air Filter/ Filtration

One of the best ways to assess the quality of air in your home is to check the filtration. When used properly, HVAC filters can reduce airborne contaminants including viruses in your home. Air filters should be regularly inspected and changed every 90 days or 3 months to facilitate the smooth flow of air into and from your furnace. Moreover, regular filter changes help preserve energy efficiency and reduce wear and tear on your furnace system. You’ll also want to ensure that your HVAC filtering system has a MERV (Minimum Efficiency Reporting Values) Rating recommended for your home and needs. This rating helps to identify your filter's ability to remove a variety of particles from the home including; Pollen, Dust mites, Bacteria, Sanding dust, Textile/carpet fibers, Mold/spores, Dust lint and Cement dust. This value is important when comparing different filters and we have this table to help you determine the right filter for your home or business.

Choose the right filter by understanding the MERV ratings:

MERV Ratings	Typical Uses	Works against
MERV 1-4	Residential, Standard AC Units(Window/Wall)	Pollen, Dust Mites, Clothing & Carpet Fibers
MERV 5-8	Commercial/Industrial, High Demand Residential, Paint Booth Inlets	Mold Spores, Human Hair, Mold/Plank Spores, Pet Dander, Cement Dust, Bacteria, Hair Spray
MERV 9-12	Higher Demand Commercial, Hospitals, Peak Demand Residential	Auto Emissions, Lung Damaging Dust, Insecticide Dusts, Smog, Bacteria, Legionella, Welding Fumes
MERV 13-16/HEPA	Peak Commercial Demand, Hospital Surgery Zones, Patient Care, Smoking Lounges	Burning Wood, Tobacco/Cooking Smoke, Smog, Bacteria/Viruses

Additional tips for knowing when to change your air filter:

If you have one dog or cat:

For 1-2" thick filters: change every 2 months
For 4" thick filters: every 4 months
For 5" thick filters: every 6 months

If you have more than one pet:

For 1-2" thick filters: change every month
For 4" thick filters: every 2 month
For 5" thick filters: every 3 months

Also note:

If you have smokers in your home, you will want to follow the same filter replacement schedule as seen above for having one or more pets in your home.
Frequently open windows and doors will increase the amount of dust and air contaminants in your home and may call for a more frequent air filter change.
If you have allergies, you will benefit from more frequent air filter changes.

To change and replace your air filter, click here for your options.

Humidity Control – Humidifier

Winter air tends to be very dry, which can irritate respiratory ailments, causing you and your family to be more susceptible to sickness. Installing a humidifier will take care of the dryness, however, it’s important that you don’t over-humidify your home and end up with an environment that’s perfect for mold and pathogens to grow. For your humidifier options by Lee, click here.

Add an Air Purifier to Your Home

An air purifier is an essential component of your HVAC system to avoid the buildup of dust, mold, bad smells, bacteria, and viruses in your home. Adding a whole-house air purifier, if not already in your HVAC system, is an effective way to improve the quality of air in your home and promote health for you and your family. Visit your nearest Lee Supply location or find a new UV Air Purifier here. While an air purifying system in your home may help rid the winter germs, you’ll want to ensure you are still cleaning surfaces, carpet areas, and maintaining a bacteria-free environment.

Cleaning, Disinfecting, and Sanitizing

While doing all the above is vital to ensure clean air is flowing throughout your home, the first line of defense is to clean and disinfect your home more than usual. Cleaning, disinfecting, and sanitizing surfaces and objects that are touched often, is always necessary when preventing the flu and other sicknesses.

Thanks for reading and following along. We hope that you stay warm and healthy this winter season.

For HVAC accessories, humidifiers, or air purifiers to maintain the quality of air in your home, click here.

Holiday Gift Guide and Product Wishlist 2022

2026-02-04T18:53:06+00:00

Holiday Gift Guide 2022

It’s the holiday season! Greetings, gathering, giving, and…gifting are upon us. Being an awesome gift-giver isn’t on everybody’s resume. The trick is to first understand the receiver’s likes and interests, then find the perfect gift that they didn’t know they needed. At Lee, we know that unique gift ideas are often difficult to think of. Luckily, we’ve prepared a holiday gift guide or product wish list for you so that your friends and family are fulfilled with great surprises and happiness.

The Lee Holiday Gift Guide is compiled of home kitchen and bath goods and accessories, that make excellent gift ideas that the entire household will be able to enjoy. From countertop appliances like the Café Couture Air Fryer and the GE Profile Opal Ice Machine to select Milwaukee Tools and accessories, Lee Supply has a multitude of products that will look great under the tree. Follow along as we list some of the most popular and favored items for the home this season.

Moen Six-Function Showerhead

The Moen Engage Matte Black Six-Function Standard with Hand Shower offers a distinctive design and works well with any décor. With gracious and uncomplicated style features, the Engage collection has an ageless yet fashion-forward presence. The matte black finish is the perfect complement to modern spaces. With six functions including pause, wide-coverage, downpour, relaxing massage, massage, soothing massage, and rinse, this showerhead works seamlessly with today’s lifestyles and could be one of the best, unexpected but most needed gifts of the year.

Café Countertop Small Appliances

GE Café carries a stylish line of countertop appliances that work well in small and/or design-focused spaces. The GE Café Couture Oven with Air Fry and Copper Accents does wonders as a countertop appliance. With finish/color options such as stainless steel and matte white, the Café Oven and Air Fryer fits well with existing appliances in the kitchen. Many features make up this unique countertop appliance including 14 different cooking modes like CrispFinish, Bake, Broil, Roast, Toast, Bagel, Pizza, Cookies, Proof, Dehydrate, Slow Cook, Reheat and Keep Warm. Ability to accommodate 12" pizzas, 9" x 13" cake pans, 2 qt. casserole dishes and more in a spacious cooking cavity that's sized for party-style fare, this makes for a fun gift during a gathering!

The Café Bellissimo Semi-Automatic Espresso Machine Frother is barista-quality espresso in your kitchen. With over 15 incredible features and 16 different output settings, there isn’t much this smart espresso machine can’t do. WiFi connection with the ability to customize drinks, an Italian made 15-bar pump, a steam frother, and a built-in conical burr grinder & adjustable grind size, are just a few of the features that make it a perfect wish list product!

Toto Washlet Toilet Seat

One of the most unexpected gifts this year could be the Toto Washlet Toilet Seat. With a variety of toilet seat options, a bidet/washlet toilet seat has features including gentle aerated warm water, a heated seat with temperature control, air deodorizer, dual-action spray, and a convenient slim wireless remote with an illuminated touchpad. As an alternative, check out a standard heated toilet seat - Bemis Radiance Multi-Setting Warming Seat! Truly enhance the bathroom experience with the bidet toilet seat; it’s the sweet life upgrade that your loved one will no longer be able to live without.

Lighted Mirrors

Enhancing the bathroom experience comes in many forms. With a flat edge that gives the mirror a seamless and clean look, lighted mirrors are a growing trend in design adding a helpful feature that many do not realize could be a great benefit to their lifestyle. Providing consistent and even light, the Kohler Sterling Sunfield Lighted Mirror contains LED bulbs that have a life expectancy of 59,000 hours. For an alternative that can be used anywhere in the home, the Fleurco Luna Dione Lighted Mirror is a great option for a full-length lighted mirror.

GE Countertop Ice Maker

Another fan favorite, perfect for gatherings or when there is a large amount of drink consumption, is the GE Profile Opal Nugget Countertop Ice Maker. With the ability to produce 24 pounds of quality ice per day, there will never be a shortage of ice in the home. The person receiving this gift will have an ice maker with a WiFi scheduler with voice control, and rapid production that generates ice within 15 minutes or less. It’s convenient, hygienic, and allows you to give a great gift that will get a ton of use.

Delta Glass Rinser

Kitchen gadgets that make your daily life faster and easier, are highly sought items. The Delta Arctic Stainless/Metal Glass Rinser thoroughly rinses residue in seconds, with high-pressure water jets that reach where you can’t. From baby bottles to wine glasses to travel cups, it conveniently rinses virtually any drinkware, so you can spend less time soaking and scrubbing. Its sleek, low-profile design coordinates with any faucet as there are seven finishes to choose from. There is someone you know that needs this item…it could be you! Introduce the power of convenience to your kitchen or give a gift of convenience that will brighten the lifestyle of your loved one.

Milwaukee Tools

Always a good gift option for the hands-on “do-er” in your family, are Milwaukee Tools and Accessories. Choose from a variety of power tools, hand tools, batteries, work gear, and tool kits to make their future jobs a little easier with the right equipment at the highest quality.

There’s no such thing as the “perfect” gift, although, we think these items are top candidates. While there isn’t an answer key to holiday shopping for your friends and family, we hope that the Lee Holiday Gift Guide has helped to spark ideas for your holiday gift-giving. Shop any of these items at the respective links above. Thanks for reading the Lee Holiday Gift Guide and following along!

Recipes for Thanksgiving Dinner Menu

2026-02-04T15:36:20+00:00

Thanksgiving Menu by Lee Supply

There are exactly two weeks until Thanksgiving 2022, are you prepared? With so many great Thanksgiving main and side dish options, preparing the perfect menu can be overwhelming. Luckily, we have you covered with the ideal Thanksgiving lineup that will WOW your friends, and family, including the random second cousins that show up. The following recipes are specially designed by a few of our appliance vendors including GE Appliances, Café Appliances, Sub-Zero Wolf, and Bluestar. The following recipes aim to create a holiday that is worth savoring as you gather and enjoy a complete Thanksgiving Day meal that could last throughout the weekend.

Main: Chef Ben Says - Grill Your Turkey

Lee Supply’s Chef Ben and his family have been grilling the centerpiece of Thanksgiving for almost 50 years. Purchasing the finest, free-range, organic turkey can be a challenge, but Chef Ben recommends visiting your local farm or country store to ensure the turkey is as fresh as possible. With a large bird that is sized enough for leftovers, a perfect glaze, and a sufficient amount of grill time, you’ll have a main dish that the table will love. It is the quintessential Thanksgiving experience, by all means, grill your turkey!

Stuffing: Sausage Stuffing from GE Appliances

A great stuffing must have a ton of flavor and a moist consistency. The sausage stuffing recipe suggested by GE Appliances goes beyond the traditional Thanksgiving stuffing as it produces a lightly crusted and golden top, a soft underneath, and a rich buttery flavor, paired with your choice of Italian sausage. You can change the ingredients to your liking, such as adding herbs and poultry seasoning for a well-seasoned balance.

Rolls: Parker House Rolls from Sub Zero Wolf

We have the turkey and stuffing, now we need rolls. Generally, quite buttery, soft, and slightly sweet with a crispy shell, the rolls will be gone before you know it! With many variations to the legendary, pillowy roll, Parker House rolls, get their name from their signature folded shape made by flattening a ball of dough and folding it in half. Legend has it that an angry hotel baker at the Omni Parker House Hotel in Boston, MA, threw a batch of unfinished rolls into the oven after an altercation with a hotel guest.

Side Dish 1: No Bake Mac & Cheese from Bluestar by All-star Chef Michael Symon

You’ll be entertaining like a pro this year with this recipe from Iron Chef and Bluestar All-star Michael Symon. One of his holiday favorites, the no-bake mac and cheese makes for a delightful and silky pasta with a crisp and crunchy breadcrumb topping. Watch below to see the Chef in action as he demonstrates how to prepare this side dish!

Side Dish 2: Brussel Sprouts with Caramelized Shallots and Bacon from Sub Zero Wolf

While brussels sprouts tend to be a classic childhood dread, with superb seasonings or glaze, a good roast or grill, and the perfect vegetable combo, they can be a delicious crowd-pleasing dish. Try this recipe out this Thanksgiving and let us know what you think!

Side Dish 3: Butternut Squash Risotto from GE Appliances

An unsung hero of the holiday season, butternut squash, has a sweet, nutty taste like that of a pumpkin. Used in several ways and paired well with both sweet and salty flavors, butternut squash is one of the most versatile vegetables. The creamy risotto combined with sweet butternut squash, fragrant sage, and rosemary is a perfect dish to usher in the cool days of Fall.

Side Dish 4: Sweet Potato Gratin from Café Appliances

Sweet potatoes are the trademark side dish of a traditional Thanksgiving dinner. With the naturally sweet, and simple flavor of sweet potatoes, paired with Yukon gold potatoes, topped with fresh herbs, a silky sauce, and plenty of cheese, you’ll be happy you included this dish in the lineup. This indulgently, cheesy spin on sweet potato casserole may have your guests coming back for seconds.

Dessert 1: Apple Cranberry Crisp from GE Appliances

Finally…the desserts! Cranberries and apples are in season, and they’re a perfect combo for a Thanksgiving dessert. The fruity flavor complete with a chewy-oat topping will please everyone at the table.

Dessert 2: Cherry and Blueberry Cobbler from Sub Zero Wolf

Two desserts are better than one. While these fruits aren’t exactly in season anymore, they are still packed with flavor and juice. The cherry and blueberry flavors coupled with a soft, buttery, biscuit-like golden crust make this dessert a showstopper. Be sure to try it and let us know how it turns out!

Thanks for reading and following along. If you prepare this menu or any of the recipes for your Thanksgiving gathering, please share and tag Lee Supply! To browse the appliances that these recipes are specifically designed for, click here.

4 Gameday Recipes for the GE Cafe Couture Oven with Air Fry

2026-02-04T14:39:56+00:00

The heart of football season is upon us. Are you running out of gameday recipes for family and guests? Café Countertop Appliances like the Café Couture Oven with Air Fry may just be what you need. With 14 cooking modes, 6 quartz heating elements, WiFi connection, and a large capacity to accommodate 12’’ pizzas and 2 qt. casserole dishes, you’ll be able to easily make delicious dishes for everyone. You can even use the CrispFinish™ feature to caramelize, melt, or brown a signature dish with the perfect finish. Other cooking modes like reheat, slow cook, dehydrate and keep warm allow you to focus on the game with the peace of mind that the Couture Oven is doing the work. Lee has you covered for the rest of the season and into the holidays with the following gameday recipes. Learn with Lee and read through our selection of recipes that are perfect for the Café Couture Oven with Air Fry.

Pigs in a Blanket with Honey-Dijon Dipping Sauce

Cook Time: 10-15 Minutes - 6 servings

Ingredients:

1 8-ounce can of refrigerated crescent roll dough
1 14-ounce package of cocktail-sized smoked sausages, patted dry
1 large egg
Everything Bagel Seasoning (optional)

Honey Dijon Dipping Sauce:

¾ cup Dijon mustard
¼ cup honey

How to Make It:

Set the Air Fry at 325 degrees for 10 minutes.
Spray the air fry basket with cooking spray.
While cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three smaller triangles.
Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Places the rolled sausage on the prepared air fry basket. Repeat with the remaining dough triangles and sausages.
Whisk together the egg with 1 teaspoon of water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with everything bagel seasoning, if desired.
Cook for 6-8 minutes, or until crescent tops are golden brown.
Make the dipping sauce: stir together the mustard and honey in a small bowl until smooth.
Serve the pigs in a blanket warm with dipping sauce.
ENJOY!

Pimiento Cheese-Stuffed Peppers

Cook Time: 12 minutes – 6 servings

Ingredients:

2 cups grated sharp cheddar (8oz.)
¼ cup well-drained, jarred, diced pimento peppers
½ cup mayonnaise
1 tbsp. Louisiana-style hot sauce or ½ tsp. cayenne pepper
1 garlic clove, minced or pressed
½ tsp. fine sea salt
12 multi-colored mini sweet peppers, halved lengthwise and seeded (leave stems on)
½ cup panko breadcrumbs
2 tbsp. hot honey

How to Make It:

In a medium bowl, stir together the cheddar, pimientos, mayonnaise, hot sauce or cayenne, garlic, and salt.
Spoon the pimiento cheese into the halved peppers. Place the breadcrumbs on a plate, then gently press the pimiento cheese of the peppers into the breadcrumbs. Place the peppers on the baking pan, leaving a little space between them.
Place the baking pan in the upper third of the oven and Air Fry at 400 degrees until starting to brown, about 10 minutes. Use Crisp Finish to cook the peppers until bubbly and well-browned (1-2 minutes more).
Serve warm, drizzled with hot honey.
ENJOY!

Tips:

For less of a mess when filling the peppers, transfer the pimiento cheese into a piping bag and pipe the mixture into the peppers.
Hot honey is simply honey with chili peppers added. You can find hot honey next to regular honey at the grocery store.

Avocado Street Tacos with Pickled Red Onions and Crema

Cook Time: 20 min – Total Time: 35 min - Servings: 4

Ingredients

For The Pickled Red Onions:

1 medium red onion, very thinly sliced
1 cup apple cider vinegar
1 tsp. fine sea salt
1 tsp. sugar

For the Avocados:

1/3 cup all-purpose flour
2 tsps. fine sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
2 large eggs
1 ¼ cups panko breadcrumbs
2 large, firm-ripe avocados, pitted and cut into 8 wedges each
Cooking spray

To Serve:

16 small 4 ½ yellow or white corn tortillas
2 cups finely shredded green cabbage
½ cup Mexican crema
Chopped fresh Cilantro
Lime wedges

How to Make It:

In a medium saucepan, combine the onion, vinegar, salt, and sugar. Bring to a boil, then reduce the heat to simmer, uncovered for 3 minutes. Pour the onions and liquid into a bowl and stir in ½ cup ice cubes, set aside.
Have ready 3 wide, shallow bowls. In one, stir together the flour, salt, garlic powder, onion powder, and cumin. In the second, whisk the eggs well. In the third, spread out the breadcrumbs.
Coat all the avocado slices with the flour mixture. Using one hand, dip the slices in egg to coat, then place the slices into the panko a few at a time. Use your clean hand to sprinkle panko over the slices, pressing gently to help it adhere. Transfer the coated avocado slices into the air fry basket and repeat the process until all the slices are coated with panko.
Spray both sides of the avocado slices with cooking spray. Place the basket in the center of the oven and air fry at 400 until browned, about 15 minutes. In the last 5 minutes of cooking, stack the tortillas, wrap them in oils, and place in the lower third of the oven in the rack to heat.
To serve, top the tortillas with a little cabbage, 1 avocado slice, and some pickled onion.
Drizzle with crema, sprinkle with cilantro, and serve immediately with lime wedges on the side.
ENJOY!

Tips:

Serve these tacos as a meatless main dish or an appetizer.
To make this recipe gluten-free, look for gluten-free panko breadcrumbs, and substitute a cup-for-cup gluten-free flour blend for the all-purpose flour.
If you can’t find crema, use sour cream, thinned with a little bit of lime juice.

Spicy Air-Fired Shrimp

Cook Time: 25 minutes – Servings: 4

Ingredients:

1-pound extra-large shrimp, peeled and deveined with the tails attached
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. black pepper
2 large eggs
1 cup panko breadcrumbs
Cooking spray

How to Make It:

Combine the flour, salt, and pepper in a shallow bowl. In a second bowl beat the eggs. Put the panko breadcrumbs in a third bowl.
Holding on to the tail, dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the panko, gently pressing to adhere.
Arrange shrimp in a single layer on a parchment-lined dark-coated, non-stick baking sheet. Coat liberally with oil spray. Do not overcrowd the pan.
Air fry at 400 degrees for 10 minutes, flip and cook for two more minutes.
While the shrimp are cooking make the spicy sauce by combining mayonnaise, sweet chili sauce, Sriracha sauce, and garlic.
Drizzle with spicy sauce and serve immediately.

Chef’s Notes:

This recipe calls for Extra Large shrimp or 26/30 shrimp. The numbers refer to the shrimp count per pound. You can use smaller shrimp in this recipe, but the cooking time may vary based on the size of the shrimp.

Thanks for reading and following along. If you make any of these recipes for your gameday, please share and tag Lee Supply! To purchase a Café Couture Oven with Air Fry, in matte white, matte black, or stainless steel, click here.

Top Load vs. Front Load washers: Which is Better?

2026-02-03T21:09:19+00:00

Top Load vs. Front Load washers: Which is Better?

While you may think that you have considered all the different factors when choosing your laundry appliances - brand, features, laundry room layout, size/capacity, etc. - your laundry habits and lifestyle are the main aspects that you should consider when choosing a washer. The physical appearance and design affecting the way we load and unload items into a front-load washer, versus a top-load, is not the only difference between the two. Learn with Lee as we analyze the differences between a top and front load washer, ultimately begging the question, which is better?

Differences
We know that how you manage your everyday life depends on what you value. If your time is valuable to you, a top load washer could be what you need as it tends to produce a shorter cycle time. Rather, if water usage is more valuable to you, a front-load washer may be better for you. Compare the following differences to determine which washer type is better suited for you.

Clean type:
Top load washer – Uses an impeller or agitator to move clothes in a wash basket; this cleaning type may cause wear and tear to your clothing items.

Front load washer – Uses a tumble motion to clean items; a mechanism like that of a traditional tumbling dryer. The tumble motion tends to be gentler on clothes.

Comfort & Convenience:
Top load washer – The bottom of the washer may be difficult to reach for those with shorter stature. Top load models tend to require less maintenance overall and faster cycle times
Front load washer – Can stack and save space with a dryer pair for small or vertical spaces.

Settings Location:
Top load washer – Includes a backguard on the top rear surface of the washer. Depending on the model, some top load washers may include a deep-water wash setting.
Front load washer – Providing more spin speeds and settings than a top load, the controls are usually located on the front of a front load washer.

Capacity:
Top load washer – Tend to have a larger capacity, as larger loads won’t put as much strain on the washer’s bearings. Some brands specialize in a larger capacity model option.
Front load washer – Tend to use less water and they are usually available in larger capacities. Without an agitator crowding space, a front load tends to hold more items and clothing, although too large of loads may cause wear and tear that can lead to repairs down the road.

Efficiency:
Top load washer – Generally faster cycle times on select models, although they typically use more water and energy with deep fill and deep-water wash setting options on most models. Note: If you are looking to save money and energy, washing your clothes with cold water can make your top load washer more efficient.
Front load washer – Generally more efficient using less water, models that use high-efficiency (he) detergent use lower water levels and concentrated cleaning, so you don’t have to use as much detergent.

So, which is better?
While there isn’t a proven answer for which washer type is better, after comparing the two washer types with your lifestyle values in consideration, you should have a clear idea of what will work best in your home. Some final thoughts from Lee as you make decisions toward completing your laundry room are the benefits of each washer type.

Top load washer benefits:
Fast cycle times available
Choice between agitator or impeller washing designs
Deep Water Wash functionality on select models
View top load washers by Lee here

Front load washer benefits:

Leader in high-efficiency cleaning
Generally uses less water
Can result in shorter drying times
Gentle on clothes

View front load washers by Lee here

Sources: Whirlpool Laundry, Maytag Laundry

How to Care For Your Glass Cooktop

2026-02-03T20:01:45+00:00

Glass surfaces thrive on little to no spill or splatter. Although it is the ideal way to maintain your well-sought-out kitchen appliance, we know that it’s nearly impossible to make a minimal mess while cooking. There are a few rules of thumb to follow, and tips for the right products and supplies to use to make your life with a modern and sleek glass cooktop as easy as possible; Learn with Lee as we share tips and recommendations for cleaning glass top stoves.

Watch how to remove stains and restore your glass cooktop surface.

Every Day Use

It’s vital to wipe any spill or splatter immediately after it hits to avoid the contents burning onto the surface. Most importantly, once the surface is cooled, the glass should be wiped down with a soft/microfiber cloth or sponge that’s moistened with vinegar, water, or lemon juice after each use to avoid deep cleaning in the future.

It’s also important to note that you should never use a scouring pad, bristle brush, or metal pad, as they can scratch the surface. Other items that can sometimes scratch the cooktop surface with movement, are cast iron cookware, and skillets/pans with rounded edge bottoms as they are rough.

Steps for everyday cleaning:

Add a small amount of liquid cleaner to the cooktop top and quickly spread a thin layer over the surface of the stove.
Allow the cleaner to set for about a minute. It should change from a liquid to a milky-white, dry consistency.
Use a clean, soft cloth to wipe the top thoroughly. Pay attention to any areas that feel rough to the touch; those will be addressed in deep cleaning.
Once the cleaner has been removed, wipe down the surface of the stove again using a dry soft cloth.
The stovetop should feel smooth. If not, repeat the process.

Looking for a new cooktop? View our selection

Deep Cleaning

If after preparing and enjoying a meal, you’ve forgotten to wipe down the cooktop, you will most likely have leftover, burnt, or stuck-on stains that need a bit more attention. While it may be tempting to use a traditional "glass cleaner" like Windex, avoid using these as they can damage the glass and release ammonia. What you can and should use to get the "gunk" and grime off your glass cooktop, are nonabrasive cleaners paired with a soft, dry cloth to extract the buildup. Nonabrasive cleaners such as Bar Keepers Friend Cooktop Cleaner and Cerama Bryte Cooktop Cleaner paired with a soft cloth or a good old Mr. Clean Magic Eraser should do the job. If the burnt stains are not budging, Weiman Cook Top Cleaner & Polish Kit and Affresh Cooktop Cleaning Kit come with a special scraper to directly remove the residue. While using a scraper is a highly debated topic in the cleaning of glass stove tops, using a special scraper that is in the glass cooktop cleaner kit used carefully and correctly, is recommended for stubborn, burnt-on cases. If the steps listed below, do not work for your glass cooktop, browse all of your glass cooktop options supplied by Lee here.

Steps for deep cleaning:

If you have a scraper, now's the time to put it into action. Gently scrape any food, residue, or burnt-on stains from the glass until it's completely removed.
Apply the liquid cleaner to the stained area, but don't let it dry. For burnt-on stains, the cleaner is used as a lubricant instead.
Use a clean, soft cloth to wipe the top thoroughly. The stovetop should feel smooth and look polished; if not, click here to browse your cooktop options supplied by Lee.

Sources: GE Appliances, Architectural Digest, HGTV, Whirlpool - Chef Ann

Find The Right Disposal For Your Kitchen

2026-02-03T19:45:24+00:00

What’s going down in your kitchen?

MOEN Garbage Disposals: Did you know you can have a garbage disposal that is specifically made for your needs? Moen garbage disposals are offered in four different sizes of horsepower, specially designed to meet the needs of each kitchen. With higher horsepower, you’ll be able to grind a wider variety of kitchen scraps while preparing and cleaning efficiently. The following garbage disposals, specialize in the cleaning of different foods and offer different performance features based on what you need.

MOEN Provides A Garbage Disposal Specifically For Your Needs

The Chef™ Series

Designed specifically for the creative cook in your kitchen and their need for the strongest cleanup available.

1 Horsepower

Cleans the following:: Raw & Cooked Meat; Chicken Bones; Large Fruit Pits; Corn Cobs

The Host™ Series

Designed for those who host friends and family regularly and need more advanced cleanup power.

3/4 Horsepower

Cleans the following:: Small Fruit Pits; Lemon Rinds; Banana Peels; Cooked Meat

The Prep™ Series

Designed for basic meal prep slicing, dicing & chopping while providing a little extra help with cleanup.

1/2 Horsepower

Cleans the following:: Celery; Potato Skins; Seeds

The Lite™ Series

Designed best for those who want cleanup to be simpler with little to no cooking from scratch.

1/3 Horsepower

Cleans the following:: Soft Foods; Cereal; Fruit Skins

Cleaning and Maintenance: The Moen garbage disposals are made with a 360-degree clean rinse design, that guides the water for a complete rinse and odor-free maintenance. All Moen disposals feature the VORTEX™ POWERED permanent magnet motor, which enables finely ground particles and helps to reduce jamming.

Installation and Cabinet Space: Moen's pre-installed power cord makes installation simple but can also be quickly removed where hardwiring is desired or required by code. No separate cord purchase is needed. The GX Series and GX Pro series will fit most cabinets and will not take up a large amount of space however, you will still need to consider the height between the sink and the cabinet floor as well as the width of the disposal.

So, what’s going down in your kitchen?

Click Here to see our selection of Garbage Disposals

How to Add Salt to a Water Softener?

2026-02-03T19:14:34+00:00

Here are a few steps and tips on how to add salt to a water softener:

How to add salt to a water softener?

Locate the brine tank, open the lid and pour the salt in. Making sure you are regularly refilling your brine tank with the correct salt is one of the most important things you can do to make sure your water softener is running properly.

How much salt goes in a water softener?

Depending on the size of the brine tank, you should probably need to use somewhere between 6 and 8 pounds of salt for every regeneration cycle.

What type of salt should you use?

The two primary types of salt you should use are sodium chloride and potassium chloride. Sodium Chloride salt is perfect for those looking for an inexpensive, easy-to-get, and effective choice that can be used in any water softener (if you have a sodium-related health concern, then you should not use this type). Potassium Chloride salt is a better option for those who may have sodium-restricted diets, or may just feel more comfortable using a non-sodium based salt.

Link to our Water Softener salts

How often should you add salt to a water softener?

Inspect the brine tank

Homeowners should check regularly on the water softener’s salt supply. If the salt level in the brine tank is below the halfway mark, you should refill it and establish a schedule for doing this. Also, if the water level in the brine tank is above the salt, or the salt inside looks wet, then it is time for you to refill your brine tank just over halfway full.

Understand your water softener’s age

A water softener’s age plays a role in how much salt it uses. Water softener’s that are more than 10 years old, will generally use more salt than a newer system. Newer systems may have low salt indicators or remote monitors within the brine tank, which will notify the homeowner when your salt level is running low.

Check for salt bridging and mushing

Salt bridges are a layer of salt covering an air pocket beneath it, making it seem like there is more salt than there actually is. If your salt level appears to not be going down throughout time, this may be an indicator of a salt bridge.

Salt mushing is an issue that may occur where the salt at the bottom of the brine tank causes clogging, resulting in poor regeneration and then hard water being dispersed from the water softener.

Click Here to see our selection of Water Softeners

Lee Supply

Chef Ben Says: Cook a Chicken

Chef Ben Says: Stock is King

Chef Ben Says: Making Salted Caramel

Chef Ben Says: Plank Your Salmon

Chef Ben Says: Bake A Loaf Of Bread

Chef Ben Says: Cook Ribs Like a Boss

Chef Ben Says: Grill Your Turkey

Chef Ben Says: The Soup is Good

Chef Ben Says: Cook Backwards

Chef Ben Says: Make Gnocchi

Chef Ben Says: Use Mayonnaise for Grilling

Backflow Preventer Buying Guide

What is Backflow and Why you may need a Backflow Preventer?

Back Siphonage

Back Pressure

Cross-Connection

Degree's of Hazard

Low-Hazard

High-Hazard

Types of Backflow Preventers

Air Gap Backflow Prevention

Atmospheric Vacuum Breakers

Dual Check Valves

Pressure Vacuum Breakers

Double Check Valve Assemblies

Reduced Pressure Principle Backflow Assemblies

Drill Buying Guide

Drill Buying Guide

Types of Drills

Corded Drills

Cordless Drills

Impact Drivers

Rotary Hammers

Impact Wrenches

Right Angle Drills

Drill Features

Important Things to Consider when Buying a Drill

Type of Work

Attributes of a drill

Type of Battery

Water Softener Buying Guide

Lee Supply is here to help guide you through your water softener purchase.

What is Hard water and why you may need a water softener?

How Water Softeners Work

Types of Water Softeners

Water Softener Sizing

Water Softener Features & Controls

Water Softener Pro's & Con's

Water Softener Price Factors

Toilet Buying Guide

Toilet Height

Toilet Shape

Toilet Models

Single vs. Dual Flushes

Measure the Rough-In

Toilet Seats

Open vs. Closed Front

Wood vs. Plastic

Hinge Type

Other Features

Luxury Toilets

Lee Supply Ultimate Guide to Milwaukee M12 & M18 Battery Compatibility

With an expansive line of cordless Milwaukee tools available, it can be daunting to figure out which battery is best for your tools.

Which Milwaukee Battery Pack Do I Need?

CP Batteries

XC Batteries

HD Batteries

Milwaukee M12 Battery Compatibility

Milwaukee M18 Battery Compatibility

Tech Tips: The Scam That Tricks Millions

Phishing: The Scam That Tricks Millions - and Why It's More Dangerous Than Ever

■■ REALITY CHECK: If attackers reach you, they already believe you are a possible victim.

What Is Phishing?

■■ STOP & THINK: Speed is the attacker’s advantage. Slowing down is yours.

The Many Faces of Phishing (From Most Common to Least Common)

Why Phishing Works So Well

Impact on Individuals

Impact on Companies

What To Do If You Are Not Sure... Pause.