...| | |Barbeque and Grilling | |Is there a difference? | | | |BruceSedlak | |GE-117 | | | | | There you are, sinking into your bean bag chair, channel surfing with one hand down your boxers. It’s the middle of the week and you haven’t showered in three days. You’re scarfing down the last crumbs of your sixth bag of Cheetos, when you come across the Food Channel’s coverage of a guy with an outdoor kitchen...
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...As a chef, I always migrate towards anything food-related because it’s what I know and love. I decided to take a deeper look into Louis Armstrong’s “Struttin with Some Barbecue” song and find out what’s cookin’ in his kitchen. I’ve learned that in jazz, some terms may have a double-meaning and it’s always best to check Cab Calloway’s “Hepster Dictionary” when in doubt of any words that sound a little odd. Turns out that “barbecue” in jazz lingo means girlfriend, or a beauty, so “struttin’ with a lady” makes a lot more sense now. The other song I chose to compare was the “Dipper Mouth Blues” King Oliver’s Creole Jazz Band. What makes it interesting to me is that both musicians started their art in New Orleans and both later moved north to Chicago, with Louis Armstrong playing second cornet in King Creole’s swinging band. New Orleans style jazz is similar to ragtime in that it rhythm is steady and swinging that creates a happy and warm feeling. King Oliver’s band was a swing band. The players would improvise at once, making up their own music while playing together. Even...
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...Nothing compares to a freshly grilled piece of meat to serve on a lazy Sunday barbecue with your friends. But to serve that perfect stake to your friends, you need to have a grill that can handle the load and does a good job on grilling the meat, or whatever food you put on it. Here are some tips for when you go shopping for a new gas grill. With gas grills, you can either use propane tanks or natural gas to fuel them, but you can't have both options at once. If you choose natural gas as fuel for your gas grill, you need a dedicated line from your house to the grill, which can be inconvenient for some. But on the other hand, this method costs you less on the long run. The propane tank is convenient to use because you can always keep a spare tank around in case the old one gets empty, therefore you won't have any uncomfortable incidents during the barbecue. It's easy to use this method, and doesn't require a dedicated line that runs from your house like the natural gas method does....
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...same similarities as Americans do. Their hosts expect them to dress well in public, and to carry themselves in a respectful manner at all times. African women wear a sari (A sari or saree is a strip of unstitched cloth, worn by females, ranging from four to nine meters in length that is draped over the body in various styles). Within the business world gift giving is not the norm, it is not a necessity. If gift are given they are never to be presented with the left hand, either use both hands, or the right one when giving the host a gift. When receiving a gift it is to be open immediately upon receipt. Business meetings can be held over lunch or dinner in a fine restaurant. While meals at homes of a white South African will include a barbecue by the pool called a braaivleis or braai (Afrikaans for roasted meat). The hand shake is the most common greeting even though there are different handshakes depending on which ethnic group you are dealing with. It is considered proper business etiquette use titles and surnames when addressing people. Appointments should be made starting at nine because South African are very casual in their business dealing. They do not believe in rushing business deals. They prefer situations that end up as a win-win. Business cards have no formal exchange...
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...memories that have been held on to by your brain. Food creates bonds with experiences you've had, good or bad. Me personally, whenever I smell really smoky BBQ, I remember February 2nd 2014, Superbowl 48. It was Denver versus Seattle and me and my brother were in the back yard, hours before any of our guests showed, up making preparations for the food we were about make. I was doing the final cleaning of the grill as my brother was getting his array of seasonings ready. The smell of the mesquite wood chips, the seasonings my brother diligently applied to every cut of meat, and not to be forgotten, my mother, preparing the traditional vegetarian Indian dishes to accommodate everyone, all of these smells and sights come to mind when I smell barbecue. It has been engraved in my brain to relate the smell with these fond memories. Food can build everlasting moments. In my family, where the generation before me originated from India and moved to have all their kids here in the states, food helps tie our two or even three generations together. My cousins and I, although we love traditional cooking, we also appreciate the many styles of food we are surrounded by growing up in America. My parents or in other words the generation before mine, grew up with traditional Indian meals for most of their lives. Eventually, when I started getting older and preparing meals myself, I introduced them to more American food. The food we eat has become a reflection of a mix of generations and cultures...
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...film I watched and felt connected to was titled The Entrepreneurial Spirit: Franklin barbecue. (2012) I chose this film because their passion for chasing the pipe dream is exactly what living out the American Dream is all about. Franklin barbecue is located in Austin Texas and run by a middle aged couple named Aaron and Stacy Franklin. Their passion for barbecue underlines some key ethical organizational challenges. People are always expecting perfection and today’s generation is impatient for perfection and desires instant gratification. Barbecue is a good representative of something subjective to each of us. The barbecue flavor I might think is good might not be as good to you and your taste buds. Not to mention, barbecue by nature is very inconsistent. Aaron grew up around barbecue as his parent’s had run a small barbecue restaurant. His passion was arguably instilled at a young age and would become his dream. As he aged, he hosted backyard barbecues where he discovered that his friends looked forward to his smoked meats. Many of those friends even encouraged Aaron to consider opening a restaurant. Together, they keep their doors open until they are sold out of their product. This means that they sacrifice time they could be investing on something else. They’ve learned that barbecue is a monstrosity of its own. Environment sustainability is an important global issue today. Franklin barbecue addresses this challenge head on in several ways. Firstly, they are utilizing recycled...
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...CASE 4: KINGSFORD CHARCOAL 1. Analyze the consumer behaviour and changes in behaviour, as it pertains to grilling. In America, making barbecue is a culinary art. Cooking Barbecue produces more than simply grilling a steak or a burger; it is associated with a fun and festive spirit. As it is written in the case, “It’s about playing with fire under an open sky, wielding a mean spatula in one hand, a cool drink in the others.” More than that, barbecue gives a great flavor to the food, and it implied being outdoors while hanging out with friends and family. Also, because the concepts itself makes the dinner very informal it procure a change of pace. Although the numbers of Barbecue events has been increasing, it is still a seasonal event as it requires the weather to be good. People have usually two options concerning their grilling methods, charcoal and gas grilling. Consumers looking for convenience, greater control over cooking temperature, short cooking time and ease of clean up, will choose to use gas grilling. The one’s interested for the hands on experience and the flavor imparted to the food will go with charcoal. According to Exhibit 6, we can see that the main change in the consumer behavior was the trends concerning the grilling methods. In fact, in 2000 gas grill shipments grew 8 percent relative to 1999, while charcoal grill shipments dropped 3 percent year over year. To conclude, the charcoal grill penetration had tended down since 1997 with only 49 percent...
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...| | Team Bar-B-Q consisting of Willie Lindsay, Lee Little, Jesse Mermella, and Joseph Preusser | 2/1/2012 | | Introduction by Joseph A. Preusser * Home of Texas' best eatin' for over 50 years, Bill Miller Bar-B-Q offers only the choicest of meats, all cooked to perfection over a fire of 100% Texas Hill Country Live Oak in a brick pit. According to the Bill Miller webpage, “all of our barbecue is cooked with 100% hill country live oak wood in a brick pit. Natural gas or electric heat is never used to cook our barbecue, only wood, heat and smoke. Bill Miller designed the original barbecue pits he used in the 1950 's and the large industrial sized ones used today -- that will cook up to 2,500 pounds of brisket at one time in 18 to 20 hours. Each of our dishes is served to you with our promise of Total Customer Satisfaction.” In 1950, on a $500 loan from his father, Bill Miller opened a small poultry and egg business. Three years later Bill Miller Bar-B-Q began as a small fried chicken-to-go restaurant. Fried chicken led to hamburgers and then to barbecue. The second restaurant opened in February of 1963. Today there are 68 Bill Miller Bar-B-Q restaurants.(About Bill Miller Bar-B-Q, 2011) * According to a personal interview with Ms Barbara Newman, the company has expanded and Bill Miller's currently now operates 70 restaurants in south Texas. All of these facilities are owned and operated by the family and the four children. There are no current plans...
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...when they are offering unlimited packages. One of this is the barbecue. Barbecue is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. (Mary Bellis, 2013) Internationally, Franklin Barbecue in Austin Texas trapped the number one spot in the top 5 barbecue houses surveyed last year 2012 in America. Franklin tends to an all-oak stove through the night (using no electricity), which is the foundation of Texas BBQ. Oak smoke, salt, pepper, and a little bit of elbow grease makes Franklin Barbecue the best BBQ in Texas. (Maxim, Quinn Mayers/ May 08,2013). In the Philippines, one of the prominent barbecue houses in the Philippines is the Bar-B-King located at 2nd Floor, Unioil Center, Acacia cor. Commerce Ave., Ayala Alabang, Muntinlupa. Bar-B-King Charcoal-Grilled Barbecues is a Quick Service Restaurant concept focusing on charcoal-grilled barbecues like pork, liempo, beef, steaks, pork chops, sea foods, veggies and more. The outdoor grilling or ihaw-ihaw ambiance makes a perfect balance to the cozy, cool and restaurant ambiance that drives more customers to enjoy the Bar-B-King experience. (Franphil, September 15, 2012) Moving on, in the city of General Santos, the most legendary Barbecue house is the Nadie’s Chicken House....
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...If you are the lucky owner of a big backyard, then you probably have an outdoor kitchen set up there. An outdoor kitchen is ideal for any person who wants to enjoy a family barbecue on a lazy summer Sunday. The main element of the outdoor kitchen is, obviously the grill. Most people prefer gas grills, because they are less messy and easier to use. However, even the gas grill requires some maintenance from time to time. In order to keep it in good shape for a long time, you should give it a good cleaning once in a while. This means cleaning more than just the metal grates (which should be cleaned before and after every use of the grill). However, this procedure is very simple. Here's what you need to do: 1. Clean food stains The easiest way of getting rid of food and grease stains is to turn the grill on and leave it running for 15 minutes, thus turning the excess food into ash, which will be easier to clean. After that, turn off the gas, allow the grill to cool and start the cleaning process....
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...Drexler’s World Famous Bar-B-Que Drexler’s World Famous Bar-B-Que is a family owned restaurant. Drexler’s is located in an economically disadvantaged neighborhood in Houston, Texas called the third ward. Drexler’s began in 1940’s as Burney’s BBQ which was owned by a great uncle of the present owner. In the 1950’s the great uncle passed away and the business became Greens Barbecue by and uncle. In the 1970’s James Drexler took over and renamed the business Drexler’s Bar-B-Que. Drexler’s continues to be a family affair James Drexler continued to do all the meat preparations, his mother Eunice Scott handles the other food preparation and sister Virginia Scott manages the front operations. What role do values play in how the Drexler’s Bar-B-Que interacts with its neighbors and customers? Drexler’s is influenced by Mrs. Scott with her values for running a successful business. Mrs. Scott believes in hard work, honesty, and treating people fairly. Mrs. Scott goes through the restaurant with a smile and warm greeting to customers. Drexler’s use these values to give back to the surrounding community through sponsoring a softball team and a local Boy Scout troop. Drexler’s also have helped youths from the neighborhood to go camping and visit local amusement park. The family believes that a business is obligated to aggressively seek out opportunities to help others. Is Drexler’s and effective organization? Drexler’s is an effective organization because Drexler’s takes the...
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...Kingsford Charcoal Target Market * Since three out of four US households owned a barbecue grill and over 80% of the grill ownership came from “younger, larger, and higher income families”, therefore these types of individuals would be the primary target market. (page 2) * In addition, men would be the ideal gender for the target market since “60% of barbecuers were men.” (Page 2) The men would also be “18-54 - die hard grillers” since after comparing both grilling methods of charcoal and gas, charcoal provided a more “hands on” experience as well as a better tasting flavor. The article states “from a blind test performed with 796 men and women ages 18-54 they asked to compare foods that were cooked on both gas and charcoal and the participants “preferred the taste of charcoal-grilled over gas”.(Page 8) * When it comes to taste the most appropriate target segment would be one who prefers “a real barbecue flavor, smoky flavor, and a taste like it was grilled over a fire.” (page 8) Even though charcoal takes longer to set up, it provides a better satisfaction in the taste category for the consumers. Well worth the wait. * Furthermore, two main target segments that Kingsford Charcoal should focus its efforts on are the Regular Exclusives as well as the Instant Exclusives. The benefits of targeting Regular Exclusives is that they enjoy the “hands on experience” that comes along with the quality and taste of their food. However, Instant Exclusives prefer the quick...
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...religion over, soul food basically. Something worth basing an entire culture on, for working over hot coals for through the night, for carrying down generations. Before generations of Barbeque overcame the sensible side of American cuisine, it had to become something someone could recognize. It had to be named, the whole process down to the bones. It is a debated mystery actually, as to where the term “Barbeque” first originated. It is mostly believed now to have been a term coined by the Caribbean Taino Indians which the Spaniards stumbled upon. Barbacoa is the original term for something (meat) cooked low and slow over an indirect flame, thus barbeque came to be! Albeit perhaps poorly translated, but religion worthy none-the-less. Barbecue varies by region now, while still dominating the whole country and their taste buds. The four main styles are named after their place of origin: Memphis, North Carolina, Kansas City and Texas. Memphis is renowned for pulled pork, doused in a tomato-based sauce. North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans worship beef- you’re likely to find mesquite-grilled “cowboy-style” brisket somewhere that looks like a gas station (secretly the best BBQ you’ll ever have). But why, even if BBQ transcended its way across America’s hearts, did the sauces drastically change? The answer is simpler than you might think- just like how originally pork was the only way for a southerner...
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...1. A batch process is used. A worker checks the master list for ingredients, and enters that information into the computer. The computer determines ingredient quantities, and then automatically orders the ingredients, which are automatically sent to mixing machines. After mixing, the batter is poured into a cutting machine. Individual cookies are then dropped onto a continuous band and transported through an oven. Filled cookies require an extra step. After baking, cookies are cooled on a spiral cooling rack. Cookies are inspected, defectives are removed and the remaining cookies are packaged and labelled. 2. The use of automation in the mixing process resulted in a reduction in waste; cookies are cut on a diagonal; and the company recently increased the length of its ovens (i.e., more cookies can be baked at the same time).3.All companies have a moral obligation to their employees. Small companies with local owners, particularly in a small community, are more likely to be influenced by such considerations than large companies, in large communities, even with local owners, and even less likely to be influenced if owners are distant, or uninvolved in operations. The issue is a difficult one, often without easy solutions. Cost and efficiency may favor layoffs, but ill will and the effects on morale of employees that remain are important considerations. 4. Freshness of cookies, frequent changes of label requirements, and baking to customer order are factors that favor minimal inventories...
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...1. Who are the main players (name and position)? The main players in Amy’s Bread are Amy the owner and founder of Amy’s bread. Also Toy Kim Dupree who is Amy’s manager, he handles day to day operations, and helps Amy with decisions. 2.) In what business or businesses and industry or industries is the company operating? Amy’s Bread specializes in making specialty breads and pastries. All of their baked goods are home-made, and she works with about 50-whole sale customer, as well as retail. 3.) What are the issues and problems facing the company? (Sort them by importance and urgency.) Some of the issues or problems that Amy’s Bread is facing are 1.) There isn’t enough space in current location, 2.) Due to the fact there isn’t enough space it is hurting the quality of the product, 3.) The whole-sale customers that are on the waiting list may turn their business elsewhere 4.) Competition is very high in the bakery industry. 4.) What is the primary problem for the company/organization in this case? The primary problem for Amy’s Bread is that the location and size is no longer suitable for the needs of the company. There are 30 additional whole sale customers on a waiting list that Amy would like to start working with however; there isn’t enough space for any additional production without hurting the quality of their goods. 5.) Why have the problem(s) you cite emerged? Identify the casual...
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