Resources

7 Reasons Why Rotisserie Chicken is Hard to Get Right

1. Industrial farms raise their birds fast…very fast. A one-day processing delay results in overweight birds. Achieving consistent weights in high volume chicken production is a challenging endeavor.

2. Birds must be chilled rapidly during processing. If cold water is used water can be frozen inside the bird thereby changing the cooking time required to get the bird to the desired temperature.

3. Trucks that transport birds are not evenly chilled resulting in inconsistent starting temperatures. With many birds in an oven, some will be at the desired temp while others will be under temperature.

4. Current age-old methods of measuring the internal temperature involve opening the oven and manually inserting a temperature probe into the bird at the specific depth followed by manually recording the data. If the probe is not inserted properly, at the proper depth, unreliable temperatures will be recorded, missing the true temperature deeper in the bird.

5. Human nature comes into play when there is a long line of customers waiting for birds, putting a lot of pressure on the operators to take the birds out early. With a little probe fiddling, as explained in the previous point, safety specifications can be circumvented.

6. Opening the rotisserie oven door allows heat to escape. It takes 15 minutes for the oven to come back up to temp generating additional cook time and prolonging customer wait.

7. Handwriting product temperatures and manually archiving data are tedious tasks, made worse by the inevitability of human error.

 

Luckily Wyze Temp® REVOLUTION has solved these problems. The Wyze Temp system automates temperature monitoring with 3-element wireless temperature probes, reporting meat temperatures at 3 different depths. Automatic record keeping and data archiving is done in the cloud. Never again will your birds be undercooked and unsafe, or overcooked and dry!
www.wyzetemp.com

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One Event Powers on Wyze Temp

Our partner, One Event Technology, recently published an article on data analytics, etc, in a Culver’s store. They had a lot of success with Wyze Temp.

Link: http://bit.ly/OET-WyzeTemp

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The 3 Most Widely Used Grill Types

The home grill and barbecue market is one of the hottest in the world, with total sales raking in 1.47 billion dollars in 2016 alone. Outdoor grilling has been a favorite American pastime since the early 1950s, but of course grilling as a way of cooking food goes way back. Today the three most widely used grill types are the Kamado/Egg style, gas, and regular charcoal grills.

Total Sales of 1.47 billion dollars in 2016

The Kamado style grill is modeled after an ancient Japanese earthenware cooking urn. The most popular of which is the Big Green Egg. These grills are superb smokers and roasters. Because they are so well insulated with layers of ceramic, they are great at holding steady temperatures. Prices for the most common 18” size start at about $850.00 and climb well into the thousands from there. Here’s a handy article on top Kamado grills so you can see for yourself. Some of them look like works of art to me.

A turn of a knob, the flick of a switch, and BOOM you’re cookin’

Gas grills are the top pick among the three most widely used grill types. As of last year, they still outsold charcoal grills. Devotees of these grills say they love them because they are quick, easy, and convenient. A turn of a knob, the flick of a switch, and BOOM you’re cookin’. Prices for gas grills run the gamut and most owners will tell you they’re well worth it.

Last, but not least of the top favorites, is the good ole charcoal grill. C’mon you know the classic that pops into mind is always the Weber Kettle. Heck, I had a bright yellow one for years. That thing was a tank and lasted until I moved and gave it to the new, young and gleeful, tenants. Fans say there’s a good deal to love about charcoal grills. They’re often affordable, no propane tanks to deal with, and because they require a little more work you are more invested in the cooking process. The rewards of a more distinctive flavor with that crispy outside makes it well worth the while. One staunch fan told me that he also uses his charcoal grill as a ‘poor mans’ smoker.

Still having issues picking a grill?  Check out this article for an in depth guide.

Remember, no matter what style grill sparks your fancy, it is crucial to monitor the temperature of your meats before pulling ‘em off the grill to consume.

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5 Takeaways From CES 2018

A CES Newbie Shares 5 Takeaways From the 2018 Las Vegas Show

This year the Consumer Electronics Show took place in Las Vegas from January 9th – 12th. Our own Dave Pulvermacher had the opportunity to attend the show for the first time and so I suggested we interview him about his time there. Here we go, let’s bust the myth of ‘what happens in Vegas stays in Vegas’!

After having been to numerous types of shows at a variety of venues over the years, Dave thought he would know the routine. Yes, as expected, the “whirlwind of booths, advertisements, products, and flashing lights” were in abundance. He says he got that and much more. “Anyone who has been to Las Vegas knows that the hotel just “next door” is probably a 15-minute walk.” The CES show is spread out over the Las Vegas strip area. A little tip: Make sure you are wearing comfortable walking shoes. Thanks to Dave for taking the time out of his busy schedule to answer these questions.

CES Walk

  1. Where in Vegas did the show take place? It took place in 4 different locations – all over the strip. It was 2.3 miles end-to-end, as the crow flies. Part of the ‘fun’ was navigating taxi/Uber lines, which were huge!
  2. What were your initial impressions of the show? Glitzy. Alexa. Hey, Google! Google had the visual ads out in force, but Alexa was in basically every product – they really didn’t need to advertise much. However, the initial Wow factor cooled off after a few hours. I found the tech to be underwhelming in all. Lots and lots of iterative improvements, but nothing AMAZING that knocked my socks off. The displays and booths were sometimes more impressive than the products themselves.
  3. Were you there when the power outage occurred? If so, how was that incident handled? No, I was in a different part of the show at the time. Bummer, that it happened, but it certainly generated news!
  4. What was the buzz? What appeared to be the most popular technology items? Alexa and Google were everywhere, as I mentioned. But biggest, newest ‘trends’ were AI/AR/VR. Everyone seems to be promising ultra-cool experiences, but the applications are lagging in my opinion. The car tech was cool, but again nothing jumped out as being over-the-top awesome.
  5. Based on the show, what do you predict will be the hottest thing in the near future? In the near future it’ll be voice apps and products with more functionality. You might find yourself having an actual conversation with Alexa, rather than just asking for the weather. Longer term, the easiest tech to grasp is the driverless car. AI/AR/VR may be awesome, but you really have to ‘be there to believe it’. In other words, the technical aspects are more behind the scenes until you’re immersed in the virtual/artificial world.

Fantastic. Thank you again Dave for answering my questions and sharing your experience and insights. Now that you’ve attended the big show and much anticipated event of the year, tell us any closing thoughts or comments that you have. I wish I had another day. I walked 20,000 steps in one day (7hrs of show), and that included 1.5 hours getting from one end to the other. I do hope to go next year. I am still a tech nerd at heart and, while the tech revolutions weren’t jumping out at me, the show is still very impressive.

Well there you have it. Be sure to stay tuned-in for more exciting news here and through our social channels and thank you for stopping by today.

Yours Truly,

Elizabeth Sinclair

 

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WINTER BBQ & GRILLING

Wait a minute! Don’t put that grill away just yet. Come to think of it, why cover it up and tuck it away at all? It’s cold and there’s snow on the ground, you say. Bah! Minor details.

 I recall being out on a crisp winter night, breathing in the chill, and catching the distinctively delightful aroma of a working barbecue grill. Ah… heaven. I was suddenly overcome by the desire to follow my nose and hunt down the location of this tantalizing olfactory assault. Something about the scent of food being cooked outside must ignite a primal flame which is magnified on frosty winter nights, especially here in Wisconsin. Let’s face it, we Earthlings can all trace our roots back to people who cooked outside year-round.

So, for those who agree that nothing tastes as good as outdoor barbecued or grilled food, here are some helpful tips and resources to help you.

  • Safety: Do not grill in your garage or under an overhang. Put your grill in a well-ventilated area.
  • Clear: Clear the area around your grill. Shovel a path if need be.
  • Fuel: Make sure you have plenty of fuel; charcoal, wood, propane etc. Baby, it’s cold outside so you may need more to maintain temperature. Also, don’t overdo opening your grill lid. Doing so causes the temps in there to drop rapidly.
  • Dress: Speaking of temperature, be sure to dress warmly and tuck in that loose dangling scarf. We don’t want you to cook more than your food.
  • Illuminate: Dave, our Product Manager here at Wyze Temp®, uses a headlamp when night grilling. Smart to keep your hands free and see what you’re doing.
  • Wrap: Have a clean plate or container and foil to keep your food hot when you’re carrying it to the house.

Resources:

Check out Steven Raichlen’s Barbecue! Bible for more great tips and advice. Also, our friends at Weber have a bevy of knowledge to share.

We are looking forward to I Am BBQ 2018 event in March, one of our absolute favorites. We hope to see you too. Now get out there and grill!

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Sun Prairie, WI, USA

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