Money for advertising from specialty food and smaller gourmet manufacturers could lead to less television exposure for this segment of the market in light of this economic recession.
While you're watching Food Network, Travel Channel or FLN keep in mind that some of the restaurants, gourmet food vendors and wine producers actually pay a fee to appear on that TV show. "Special Thanks" mentioned in the rolling credits at the end of a program 99.9% percent of the time means that money or product was exchanged for PR or advertising. How do I know? I have been producing TV cooking shows since 1997. My story, in order to get Culinary Adventures off the ground and into your home was a very interesting one but I would only bore you with that saga, wouldn't I?!
My Dad mentioned to me the other day, he said, "that guy with the spiked hair, whenever he goes to a restaurant that placed is packed". No shit Dad! The owner of the establishment tells all of his friends, family, customers, enemies, ringers, shills and the like that he'll treat them to a free dessert or beverage if they show up for their 15 minutes of fame while the cameras are there. Funny thing is, I drove by that establishment in the Chicago burbs a few weeks after being on TV with the owners saying to Mr. Hair Spike, "we're packed liked this every day from 10am - 4pm. REALLY? I drove by at 1pm on a Tuesday afternoon and the place was dead.
Trying to get a small business owner to fork over more money to appear on a TV food show in this economy is like running into a brick wall. I know, I live it EVERY DAY.
So now what happens to quality TV food programming? The people or companies who can afford to pay will gather the majority of the exposure for their products, meaning, that usually is the giant food manufacturers and the national food brands. Also, the large publishing companies will supply us with "Star Chefs" who happened to write the latest cook book however, if you ever interview that chef he can't put two words together to make a phrase....
Thank God for the internet!!
Now on to business, to set up your Signature Catering Event (we will bust our ASSES for you) for more information about our Gourmet Bar-B-Q Sauces, or To Schedule An Interview With The Man, please contact us by simply clicking here BarBeQue Man™ Yeah Baby or pick up the phone and call us Toll Free at (866)381-4BBQ. Our sauce products are available coast to coast, so let us know how we can assist you in getting the very best Bar-B-Q Sauces to you and your customers! Distributorships Are Available To Qualified Companies or Individuals.
"From Our Pit to Your Lips"....Please remember, Great Que Takes Time, It Cannot be Rushed!
· Make sure the meat is fully defrosted and do not place the meat directly on the grill after removing from the fridge. Let the meat sit on the counter while preparing your fire. It will be no more than 25-30 minutes.
· If marinating, pat dry the meat with paper towels so the meat cooks evenly.
· If using a water smoker or an aluminum pan in the grill, always use hot water. That way the water is already hot and able to steam. You are not wasting the fuels energy of heating cold water.
· Always use a thermometer to regulate the grill or pit temperature.
· If the cooker or kettle cooking temperature needs to be increased you must add lighted charcoal to the existing fire, do not add un-lit charcoal.
· Try not to lift the cover and peek unless you are adding lighted charcoal or basting. Wood chunks (if you are using them) and charcoal should be added at the same time that you baste the meat. The more you lift, the longer it will take to cook the food.
Please if you have any questions about this in-depth topic please contact us.
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Mickey The BBQPUP was nearly 16 years old when he passed away. Man did I love that dog!