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In Reply to: Next Big BBQ Thing posted by Ray Basso on February 19, 2014 at 19:26:08:
Good idea Ray, think this will be a fun one.
Here's a couple for 'ya:
1. In door ovens for the kitchen with a "smoke" feature that introduces smoke into the oven and exhausts it out of the house. Consumers will be able to use their stove as they currently do and inject various types of smoke flavor (cherry, apple, mesquite, etc.) into their food being baked, broiled, microwaved, etc..
2. Powdered/freeze dried bbq sauces the consumer just adds the liquid of their choice to; allows the consumer to "create" their own sauce by selecting the liquid used and/or combining multiple powdered/freeze dried sauces. B I G cost savings to the manufacturer in packaging and shipping costs. I've been hounding Ric Salmon for about 10 years to do this with his various formulations and market them.
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