Forums

Hi, y'all, it's been a long time, but I have been busy cooking and growing stuff. I just want to post about Johnny Harris's barbecue sauce, which I discovered many years when we visited Savannah and Johnny Harris's restaurant was still open. Went there on a local recommendation for barbecue, and while the barbecue itself was, I guess, okay, but the sauce was, I thought, really remarkable. When we got home back to Shreveport (our home at the time) I started trying to replicate it, and never could get close. The internet was just starting to blossom with online discussion groups, and I joined a barbecue forum, and got around to a discussion of barbecue sauce and I. mentioned Johnny Harris's and failed attempts to replicate it. A nice woman on the forum gave a "cheater recipe" for it that came pretty close, and it became the base for my experimenting to make something closer to my own making. Over the years, I would experiment and tweak the recipe, gradually evolving it. It still didn't taste exactly like Johnny Harris's, which I was buying through mail order (the restaurant has closed in 2016, I think, but the name and recipe for the sauce was sold to a 3rd party, and the sauce is still produced and marketed over the internet, along with several other sauces (they do a great job on the shipping end, BTW.) Then, a couple of months ago the Johnny Harris Cookbook came out, and much to my surprise, they published the barbecue sauce recipe: sauce recipes are usually closely guarded secrets. It is not much like anything I would have expected. So here's my recipe, below, and I attached a photo of the recipe from the Johnny Harris's cookbook.   Johnny Harris- Style Barbecue Sauce   2 tbsp chili powder 2 tbsp fine ground black pepper 2 tsp white sugar ½ tsp salt   4 cups catsup 1 cup yellow mustard 1/4th  cup Worcestershire sauce 1/2 cup real cider vinegar (may experiment with other vinegars, like champagne vinegar or sherry vinegar) ¼ to ½ cup packed brown sugar (prefer dark) (May substitute honey, and add dark molasses. Should be to your taste. 2 tbsp butter 3 Tbsps fresh lemon juice   Directions: Combine catsup in mustard in large pot. Warm on low heat. Stir in all ingredients except butter and lemon juice and mix thoroughly. Cook on low and stir frequently until well blended- 15 minutes.   Remove from heat. Cool for 15 minutes. Add butter, stir until thoroughly blended. Add lemon juice to taste.   Best if heated before using. Do not boil.   This is the base recipe, and it is good for all meats- beef, chicken, pork, etc. I also usually use both honey and dark molasses (as above) for the sweetener. Taste at the end and add more honey or sugar or salt if needed. You could add cayenne pepper or hot sauce if you wanted it hotter- most of the heat in the recipe comes from the black pepper. I have also added several shots of espresso sometimes; tried dark chocolate once to good result; tried adding (separately orange marmalade or raspberry jam to give it a more fruit base.) You can also experiment using different vinegars (like champagne or Spanish sherry), but this is usually a lot more expensive for very subtle difference. You could also try adding a little cinnamon, Chinese five-spice, or both (not more than a teaspoon.) CDC1B288-7AE2-42F5-AA63-4AA328FF67EB.heic

Exactly. I've fed 60 to 100 people various times from my KK23; pork shoulder goes furthest but brisket goes a long ways. One can fit many ribs. When we want to grill for 80 we rent. While I can appreciate the thrill Dennis took in designing larger sizes, and the thrill others take in buying them (I've seen a few in person), I've never felt any desire for a bigger KK myself (or a bigger car; again when I need one I rent). I'm sure the smaller models are also useful, but again I can't imagine it (or driving a Fiat). Promoting all sizes makes sense preaching to the choir. With a new opportunity like this, I'd put the KK23 front and center, and promote its capacity for anything but grilling. Anyone in this market already has experience grilling, and equipment they can turn to: A kettle, or (!?) a rectangular gas grill.

Do you  want a firebox that is going to last you a lifetime? 

I have some potential FAQs and forum folk could help with answers:   1. I'm sold, I love your product but I don't know how to convince my spouse/inheriting child/my bank manager that this is a good idea.  What is a killer strategy that works every time? 2.  What do new owners say surprises them the most when they first start to use their KK? 3. What do KK owners most like about the KK?  

I don't think the folks on this forum are the ones to ask for FAQ suggestions. My suggestion would be to ask for questions within the videos. That said, it should be recognized that the KK isn't a product for everyone, as not everyone appreciates working with an excellent tool enough to see the value relative to the price.

When I look back almost 8 years ago I think what drew me into KK's was from watching video's of others preparing food on the KK, that look it first presented, it's limitless expanse and the longevity associated with it. So looking nostagically back decades beyond that I remeber in the 70' s wanting a Japanese HiFi reciever, the price tag at the time scared me off, it was more than I could afford.....simply an impossible venture for me at the time. Some where along the line, today I have 3...go figure, the thought was planted and remained. What it all means is as people look at your video, their saying I'm interested, very interested however, after seeing the price they pull up short. You have people on the hook, you got them on the look the science and longevity, you just got to crack the deal. So you've essentially target margeted these folks, convinced them, and have them waiting in the wings.  The psychology in a person buying a used or new car or anything of considerable value is motivation, getting them to forget the obstacles and to see the positives. You've certainly gotten their interest perked, then realizing the shortcomings in folks looking the other way and choosing to buy a KJoe or BGE is because they're selling out to a price point. They're just convincing themselves in the short run it's what they want regardless of quality. All I can say is, it's like 5698 mentioned about specifics, it's as to why they cost what they cost. You do realize sex sells, a pretty  girl in a bikini standing next to a KK makes a point or a vintage car with perfectlines aside a KK asking "which would you rather be driving." You could hire Toney to flip burgers while a Komodo dragon sits idly by waiting for scraps. You've done soo well all over the world, meaning people see those videos, the more they see the more they want. Chin up Dennis, you done good, but you can do better. That's my rant, motivator and laced with subliminal messages, time for popcorn.  

People look at the website and all they see is the 10k price for the 42. Ive recently tried to discuss that a fully loaded KJ is roughly $3500, and a kk23 is less than $1500 more, which to me is a much greater value. My point is i think you might discuss price points, and some specifics as to why they cost what they cost. Sent from my iPad using Tapatalk

buy ads and up the views even more while you have the momentum..

The first thing people ask me is what makes the KK better than a BGE. 

The KK Basics Video has gone viral.. 700K views..  547k in the last 90 days! https://www.youtube.com/watch?v=ADc2EfP8GnI 50% we’re gone in the first two minutes, but 21% watched the full 25 minutes, that’s almost 115k full 25-minute views in the last 90 days. I want to make an FAQ video. Please give me ideas for some questions you think should be included.. Thanks in advance for your help.