Tuesday, May 6, 2014

What is Internet Marketing?


If most of you are like me, you occasionally find yourself in awkward conversations at family gatherings where someone inevitably asks you: "So what is it exactly that you do for a living?"

I've toyed with all kinds of ways of answering this question, ranging from pure avoidance (i.e. "I am a bassoonist") to "I'm in IT." But neither of those answers is accurate or truthful.

The problem is, when I say I'm involved in Internet Marketing or "Online" marketing, for some reason they all then seem to assume that I either sell Amway or Avon products....just online.

Oh dear. How do I explain what it is that I really do without sounding like a complete Nutter?

Perhaps the best way is to throw myself out there into the wild and answer questions from real people/ So, I joined Yabbly and started a conversation. Go ahead, ask me anything. I can't promise that I'll know the answer, but I'll make a damn good job of making one up and delivering it with such effortless confidence that you'll believe whatever I say....lol. No seriously, ask me anything. If I know, I'll give you honest answer. If I don't know, I'll give you an honest answer.

Cheers! P.S. and join Yabbly.com while you're at it people. Start your own conversation!


Sunday, May 4, 2014

How to Make KC Masterpiece Barbecue Sauce

I'm not sure if most of you know this but I grew up in Kansas City. My family used to shop in the same grocery store as Rich Davis, and, for many years, Rich's signature still resided on the (now plastic) bottles of KC Masterpiece sauce sold in grocery stores after he sold his brand to Kraft.

What me and all of my old Kansas City friends know is that the KC Masterpiece sauce you get in grocery stores is not the same KC Masterpiece sauce that we grew up with and that made Rich Davis both rich and famous (at least until Kraft removed his story and signature from their packaging).

I think the biggest mistake that barbecue sauce manufacturers make is that they have people taste the sauce in isolation. In other words, they don't have people taste the sauce on meat. Hello! Meat is the whole point of the sauce. If you are tasting BBQ sauce without tasting it on meat, you are completely missing the entire point of the sauce in the first place.

Homemade Kansas City Masterpiece Barbecue Sauce on Pulled Pork with Fiesta Rice and Beans


So, because I couldn't get a great BBQ sauce at the grocery store and because I was hungry for a taste of home. I went searching on the Internet for a KC Masterpiece BBQ sauce "duplicate." I was shocked when I really couldn't find one that contained, what I felt, where the really right ingredients.

So, I took all of the "Make Your Own KC Masterpiece BBQ Sauce at Home" recipes...studied them, tasted them, and made one that I felt, really tasted like the true KC Masterpiece Barbecue Sauce recipe that I grew up with in Kansas City 30 years ago. I have many friends current and past who have experience with Kansas City barbecue so I am hoping they will chime in here, whether they love it or hate it.

One thing's for sure, it taste's a helluva lot more like home than the stuff you can buy in a bottle.

Time to throw in the pan: 30 minutes
Cook time: 2 hours to "meld" flavors and reduce.

Ingredients:

1/2 teaspoon onion powder
3/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon salt
29 ounces of tomato sauce (I use a large can of Contadina, but it would be even better when you make it fresh)
1/4 cup yellow ballpark-style mustard
1/4 cup dijon mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
2/3 cup dark molasses
1/4 cup A-1 Steak Sauce
1/4 corn syrup or honey or 1/4 cup sugar and 1 Tablespoon of water or 1/4 cup honey
1 teaspoon hot sauce
1 1/3 cup dark brown sugar (you can use light brown sugar if that's all you have)
3 tablespoons light olve oil (I use Star Olive Oil - the Light kind)
1 medium onion
4 medium cloves of garlic
2-4 tsp. liquid smoke (to taste - I use 4 tsp. of Wright's Hickory Liquid Smoke)

Method:

1) In a small bowl, mix the dry spices, black pepper, and salt. In a large bowl, mix the tomato sauce, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, corn syrup (or honey), hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

2) Place onions and garlic in a food processor and process until minced. Over medium heat, warm the oil in a large saucepan. Add the onions and garlic and saute until limp and translucent, about 10 minutes. Add the wet ingredients. Simmer over medium-low heat for 2 hours. Don't skimp on the time. In order to get the flavors to meld together properly you need to give them the right heat and the right time.

3) Taste and adjust. Add more of anything that you want a little bit at a time. It will taste a bit vinegary and tart at first, but be sure you spend at least one hour reducing the sauce down over medium-low heat. Adjust to taste.

Important hat tip to these two recipes ( I didn't copy either, but melded important aspects of each into my own):

http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

and

http://www.food.com/recipe/k-c-masterpiece-original-bbq-sauce-by-todd-wilbur-215866

Homemade KC Masterpiece Barbecue Sauce on the stove


This sauce can be safely stored in glass jars in your refrigerator for 1-2 months.


Please make this recipe and leave me comment so I can try your ideas!