Marketing and Grilling: The Unspoken Similarities (Special Summer Edition)
We've all been there, at a summer BBQ where the grill master is giving us the step by step process for his grilled masterpiece. "First, I brine it with this, then I rub it with that. I give it two smacks, but not three, and then put the meat on the grill at a 45 degree angle, two inches from my lucky burner. I put on approximately 4 ounces of sauce per pound of meat minus the percentage of fat followed by letting it cook for chug two beers minutes and BAM! The perfect pork ch
Marketing and Grilling: The Unspoken Similarities (Special Summer Edition)
We've all been there, at a summer BBQ where the grill master is giving us the step by step process for his grilled masterpiece. "First, I brine it with this, then I rub it with that. I give it two smacks, but not three, and then put the meat on the grill at a 45 degree angle, two inches from my lucky burner. I put on approximately 4 ounces of sauce per pound of meat minus the percentage of fat followed by letting it cook for chug two beers minutes and BAM! The perfect pork ch
