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Pool & Patio Center is Tuscaloosa’s oldest pool & spa company. Family owned and operated since 1972, they have over 85 years of combined service in the pool and spa industry to handle any of your pool supply needs. Their retail location offers a full line of associated fun time products to meet the expanded needs of their customers who value the concept of family entertaining at home. Visit their retail store to find complete pool chemical and supply resources. While you are there, take a look at their Hot Spring Spas, Big Green Egg, and many other products to turn your backyard in to an oasis.

Their service department is one of the most experienced in the area. The list of services offered is very comprehensive. They offer swimming pool liner replacements, safety cover installations, weekly maintenance (both pool and spa), equipment repairs and replacements, swimming pool inspections and leak detection, just to name a few. Pool & Patio Center has the best trained technicians to serve you and they take pride in what they do.

Motto: “Making back yards better.”

Founded: 1972

Led by: Randy and Tonia Simpson

Why They’re Unique: Your home is a reflection of your lifestyle and your haven to escape the stresses of everyday life. Pool and Patio Center loves helping home owners spend fun-filled sunny days with family and friends beside a refreshing, simmering pool that transitions into the centerpiece of evening conversations that reflect the moonlight. Their mission is keeping their customers pool water crystal-clear that compels them to escape into their own private oasis.

They Can Answer Questions Relating to:
1. How do I maintain proper chemical levels in my pool?
2. What options are available to keep my pool clean?
3. How do I open and close my pool for the season?

Meet The Expert

Randy and Tonia Simpson

1. Don’t make the mistake of back washing too long or too often. Only backwash your pool when indicated by a change in pressure and only as long as it takes the water in the sight glass to run clear.

2. Waste water average is calculated between November and March so the best times to refill your pool are between Spring and Fall.

3. Regularly using a pool cover reduces evaporation up to 95%.

4. If you suspect your pool may have a leak, place a bucket filled with water on the top step (add a brick or rock for additional weight). Mark the water level on both the inside and the outside of the bucket. 24 hours later, check to see if both mark levels are the same. If you notice a greater drop on the outside of the bucket, a leak in the pool is indicated.

Need some recipe inspiration for food to serve on your new patio?  Have a Big Green Egg Grill?Look no further!  These are great recipes for entertaining, enjoy!


4 (4 oz) tenderloin steaks
2 tablespoons olive oil
1 small onion, finely sliced
2 garlic cloves, minced
1 tablespoon fresh thyme, minced
12 cherry tomatoes, sliced in half
½ cup Marsala wine
¼ cup low sodium beef broth
2 tablespoons dijon mustard
2 cups half & half
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
2 tablespoons basil, chopped
1 box penne pasta
Fresh parmesan cheese for serving
Set the EGG, the best outdoor grill, for direct cooking at 650ºF / 343ºC.
In a large sauté pan over medium heat add olive oil and the onions. Cook for about 5 minutes, stirring occasionally, until they are golden brown. Add in cherry tomatoes, garlic and thyme and cook for about 6 minutes. Keeping the heat on medium, stir in the marsala wine, deglazing the pan. Add the beef broth and the dijon mustard and whisk until it is all incorporated. Whisk in half and half then season with salt and pepper and lower the temperature. Cook for about 5 minutes, or until the sauce starts to thicken.
In a large pot of boiling water cook the penne pasta (add 2 tablespoons of salt) for about 11 minutes or follow package directions. Drain (except for 1 cup for reserve). **If too thick then add in some of the pasta liquid.
Add the tenderloins to the center of the cooking grid on the EGG. Grill for 3 minutes one side (time it for 3 minutes – DO NOT touch the meat) then flip and shut off the EGG and let the tenderloin grill for 3 minutes (or more if you want your steak well done).
Add pasta into the sauce pan and coat with the Marsala mixture for 1 minute. Remove from heat, add the steaks and basil and serve immediately with parmesan cheese.




2 lbs. (16-20) raw shrimp, peeled and deveined
Shrimp Marinade (recipe follows)
Dave’s All-Purpose Fish Seasoning (recipe follows)
Famous Dave’s Sweet & Zesty BBQ Sauce
Mango Salsa (recipe follows)
Fresh Limes


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

Peel and de-vein shrimp; place in a large plastic bag.

Prepare marinade. Pour marinade into plastic bag with shrimp, seal and refrigerate for at least 2 hours. After 2 hours, drain shrimp into a sieve over a bowl, and discard the marinade.

Skewer shrimp with metal skewers or wooden skewers soaked in water. Lightly season shrimp with Dave’s All-Purpose Fish Seasoning, and spray with a non-stick cooking spray. Grill shrimp — this won’t take long and once they start looking opaque they are done. Baste with straight Sweet & Zesty BBQ Sauce just before taking off the EGG; okay! enough to caramelize the sauce.

Arrange Mango Salsa in the center of a large platter and place BBQ shrimp on top. Take a few lime slices and spritz lime juice over the shrimp. Garnish the edge of your platter with lime wedges.

Make your own condiments following this guide:

Dave’s BBQ Shrimp Marinade

1 cup Famous Dave’s Sweet & Zesty BBQ Sauce
1/4 cup light olive oil
1 cup pineapple juice
1/4 cup pineapple juice concentrate
1/2 cup lime juice
1 Tbsp. Sriracha hot chili sauce
In a bowl, mix BBQ sauce, olive oil, pineapple juice, pineapple concentrate, lime juice, and chili sauce together.

Dave’s All-Purpose Fish Seasoning

2 Tbsp. kosher salt
1 Tbsp. granulated garlic
1 Tbsp. lemon pepper
1 Tbsp. Aleppo chili pepper
2 tsp. chili powder
2 tsp. granulated onion powder
1 tsp. crushed dry basil
1 tsp. crushed dry oregano
1 tsp. fresh ground fennel seed (do it yourself from seeds)
1/2 tsp. fresh ground black pepper
In a small bowl, mix ingredients together to create an amazing chicken or fish seasoning.

Mango Salsa

1 cup of mandarin oranges, chopped, drained (reserve syrup)
2 tsp. Ball Fruit-Fresh Produce Protector
1 cup fresh pineapple, chopped (reserve juice)
2 shot glasses of Grand Marnier
1 cup of mango, chopped
1 cup red bell pepper, chopped
1 cup red onion, chopped
2 jalapeños, diced
3 cloves garlic, minced
1 tsp. kosher salt
1 cup of avocado, chopped

Drain mandarin oranges, rough chop and reserve ½ cup of packing syrup. Add Ball Fruit-Fresh Produce Protector to mandarin orange syrup and mix well.

After coring pineapple, reserve the juice. Add ½ cup of pineapple juice to mandarin orange juice. Add Grand Marnier to this mix and set aside.

In a large bowl, add mangos, mandarin oranges, pineapple, red bell peppers, red onion, jalapeños, garlic, and kosher salt and gently toss to mix. Set mango mixture aside.

Chop avocados, add to mandarin orange mix and set aside. Add the avocado mixture to the mango mixture and gently fold … be careful not to smash the avocados. Serve immediately. Serves 5.


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