Suggestions for Demo?

BlueSmoke · June 2005

I'm going to do a demo for a new BGE dealer in the area, and am looking for suggestions of what to cook. My first thought is wings; my second is burgers. What suggestions do you have - what would you like to sample?[p]TIA
Ken

Bigfoot · June 2005

BlueSmoke,[p]Here is my 2 cents - just about any grill in the world can make a decent burger. If you did not want to do ribs or a butt that you mostly cook at home and transfer over(ALWAYS) a bold statement, you could do wings - or a Spatchcock Chicken (there is no denying they are GREAT and simple.[p]My thought is to do something that the egg specializes in and smells yummy with as little effort on your part as possible.[p]This sounds like fun!

GrillMeister · June 2005

BlueSmoke,[p]Pork Tenderloin with Raspberry Chipotle Sauce.
Nature Boy's Maple Glazed Salmon[p]Both are easy, quick cooks, and very impressive.[p]Cheers,[p]Ed

Mark Backer · June 2005

BlueSmoke,[p]I find that pork tenderloin or turkey tenderloin are easy and really show well, and folks love them. It seems better to cook stuff they're familiar with so they can draw their own comparisons, like burgers. [p]I have done nothing with wings, mostly because we can't find a good garlic wing recipe. Anyone got one?

The Naked Whiz · June 2005

BlueSmoke,
ABT's? How about drumsticks? How about rolled flank steak? You could slice the roll into small portions for sampling. Can you get an early enough start to do some ribs that you pull off before you do some other things which take less time? Rubs obviously cut up nicely into sample sized portions. How many cookers do you have to use? What about pizza on one cooker? You could have them premade, ready to cook maybe?
TNW

egret · June 2005

BlueSmoke,
I'm going to be doing the same thing soon. I plan on ABT's for sure. Also, pizza to demonstrate the versatility. May do ribs at home and just finish off with sauce at the store. Small steaks would be easy and tasty.
I do my ABT's with cream cheese only in center of jalapeno, wrapped in bacon and dusted liberally with DP Red Eye Express. People go wild over these things...

GrillMeister · June 2005

<p />Mark Backer,[p]Make your wings like you usually do, then sauce'em at the end with this stuff. If you like garlic, then this sauce ROCKS!

[ul][li]Quaker Steak & Lube Golden Garlic Wing Sauce[/ul]

BBQfan1 · June 2005

BlueSmoke,
Ken, as someone who's done his share of BGE demos, I echo Mark's suggestion of pork tenderloin, for a couple of reasons:
- it's reasonably priced (usually)
- little to no waste
- it presents well in slices with a toothpick for ease of sampling
- relatively quick to cook
and most importantly, lean pork is one of the most-overcooked cuts in the general population and when you do one pulled at 148 with a very slight blush to the centre with some of that great seasoning of yours on there complementing that moist meat.... Well, let me say that I have personally seen folks come into a bbq shop totally intending to buy a gas grill and leave with an Egg because of the pork tenderloins they tasted at our demo; no kiddin' on that one.
Other than that, thick chops for same reason, wings are inexpensive but they lack 'ooooh' power with most buyers, pizza is good, especially if you are willing to do your own, down in Fla seafood may not be as cost-prohibitive as it is here to do, and don't dismiss the idea of doing some crescent rolls with ham and cheese or something showing the 'hearth oven' aspect of the cooker too. If more than 1 cooker is available to you, the idea of a beer-can chicken is nice just slow roasting and it definitely has that aroma-appeal, whether you actually end up serving it or not (eye and nose candy for about $5/bird is a good sales tool; again, feature those great rubs...).
Those are the things that have worked for me/us at demos. Email me if you have any questions about your demo; I think I remembered everything that's really worked for us in the past....
Qfan

SSN686 · June 2005

Morning BlueSmoke:[p]Hey Ken, where and when is the demo? If feasible, I would be glad to lend a hand.[p]Have a GREAT day!
Jay

fishlessman · June 2005

BlueSmoke,
something like chili or gumbo or new brunswick stew that could be prepared ahead of time would be easy for serving in small cups. if there are a few cooks, a chili cookoff where some voting could take place

BajaTom · June 2005

BlueSmoke,
My favorite is a bone-in pork rib loin. I wrap foil around the ribs so they don't burn and cook direct. It comes out great. I usually Paul produmone pork rub. LOL.

Chef Wil · June 2005

BlueSmoke,
I have done a few demo's for the local dist.
in the morning I had done
bacon
sausage bisquits
breakfest burritos
breakfest pizza
and just plain old bisquits[p]lunch and afternoon[p]top sirloin roast
rib eyes
shrimp
mushrooms
smoked sausage
fresh sausage
hamburger and hot dogs for the kids
I even cook a pot of jambalaya[p]hope this helps, if you need anymore eyedears, gimme a holler

Marvin · June 2005

BlueSmoke,
I'll add one more suggestion, Ken: a stuffed pork loin. The whole thing cooks at about 15 minutes a lb; can be stuffed with anything; looks good sliced; and demonstrates how moist the Egg keeps dense meat. OTOH, all the other suggestions are first rate. Have a ball!

JSlot · June 2005

I haven't read the responses below, so I hope I'm not redundant, but I think wings are an excellent choice to show off the BGE's "grilling" side, Ken, especially if you are limited to just a couple items. First of all, most folks that grill cook a lot of chicken and one of the inherent problems they encounter is the dreaded flare-up. Showing folks that you can cook chicken on the Egg without fear of walking away for 10, 15, or even 30 minutes is one of the best selling points IMHO. Wow 'em with your rubs and sauce, too! Good luck![p]Jim

BlueSmoke · June 2005

Thanks for all the suggestions! I'll let y'all know what we end up doing and (of course) how it goes.[p]Ken

Unknown · June 2005

BlueSmoke,
Personally, I would want to sample pulled pork or something major. But I would also be curious about hamburgers since people can really compare what comes off a new cooker with what they have had in the past. So both?

Sigmore · June 2005

BlueSmoke, Where might that new dealer be? Mine in Titusville shut down the Egg selling. OH The Horror!!

BYC39 · June 2005

BlueSmoke,[p]When I rolled into the Atlanta store 16 years ago all I had to do was to try one of the wings being cooked outdoors on the sidewalk to know the EGG was for me. Plus I think the aroma of wings on the BGE cannot be beat. I would also offer up those little 2-3 ounce clear plastic containers of pulled pork. Served up that way 1 Butt will go a long way.....and for those who have to travel home to convince their spouse "he" can take one to go....

Suggestions for Demo?

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