Mouth-watering demos featuring Broil King incentive products
Nothing says “grilling season” quite like cold beer and barbecue. While there’s a science to pairing beer with the right foods, there’s also room for fresh ideas, including creative, delicious recipes that combine the best of both worlds. Broil King’s catalog of incentive products include premium grills and accessories perfect for firing up beer-infused entrees to please the crowd. In the April episode of Incentive Concepts LIVE, “Beer, Barbecue & Broil King”, four-time return guest and Grillmaster Jason Radford stopped in to show viewers how it’s done.
Grilling incentive rewards that motivate employees
In addition to Jason, regular co-host Kevin Hagan (VP of Sales) and Center Ice Brewery Owner and Operator Steve Albers joined Director of Marketing Andy Hudson for a special celebration of National Beer Day. Broil King incentive rewards grills kick off National Beer Day.
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Steve kicked off the episode with some background on Center Ice before highlighting new releases from the brewery’s Beer League collection. Throughout each recipe, he also provided insight into flavor profiles and production processes for all featured beers.
Jason dove into three mouthwatering, beer-infused barbecue recipes – a Kolsch-marinated shrimp, an IPA porkchop (infused with Center Ice’s “The Beauty” IPA), and a New York strip steak with a stout glaze.
With each dish, Jason shared insider tips for best results. For example, the Kolsch-marinated shrimp works best with shell-on jumbo shrimp, as the shell holds in moisture and prevents burning. Jason added Kolsch to a mix of garlic, ginger, Dijon mustard, and cilantro for the marinade; topped the shrimp with a simple yogurt glaze; and then grilled the shrimp on the Regal™ S420 for 1-2 minutes per side, cautioning viewers not to overcook.
Next up was the IPA porkchop. Jason sang pork’s praises and shared techniques to keep porkchops from drying out. He prepped an easy pork brine, which included “The Beauty”. The pork should be brined at least a couple hours for maximum flavor, but overnight is fine if grillers have time. He grilled the porkchop on the S420 as well and topped it off with a grilled onion and apple reduction prepped on the Regal™ Pellet 500 Grill.
The last recipe of the episode was the stout-glazed steak. Broil King’s North American-made products are known for how expertly they grill and sear steak cuts, and Jason showed why. He talked through steak marbling and the best preparation to avoid overpowering the steak’s flavor. He added some salt and garlic powder to the steak itself; created an Asian-inspired reduction with just a bit of stout; and offered a couple grilling approaches based on individual preferences.
Watch highlight reel and download recipes
In short, there were plenty of dishes and incentives to motivate employees, whether they’re barbecue fans, beer lovers, or everyone else in-between. View this episode’s highlights to see all the Broil King grills, accessories, and recipes in action, head to YouTube for the full broadcast, and download all the featured recipes here.
Corporate gift solutions for all chefs
Whether your employees are experts like Jason or novices just getting started, Broil King has them covered with corporate gift solutions.
In addition to the S420 and Pellet 500 Grills, the episode briefly highlighted the Crown 420, which has 460 square inches of primary cooking surface, electronic ignition, and four Dual-Tube™ burners. Also, a few lucky viewers had the chance to win the Imperial™ Grill Tools Set, a Deluxe Grilling Apron, a premium vest, and a vintage cooler, all part of fleshing out seasonal grilling essentials.
Corporate incentives for your team