Selling the DCB: What's Your Secret to Success?

[Kristina21]

I was just reading the thread about the dcb how much everyone likes theirs. And although I am in love with mine to the point of distraction...I can't sell it! I've had mine for a year, taken it to every show, but I have yet to sell one!!! I'm thinking its what I'm saying (or not saying).

My question to all of you: How do you sell it? What do you say or do?

Tia!

 

[janetupnorth]

Only sold 1 when it was the host special.Maybe Becky (ChefBeckyD) or Diane (quiverfull7) can answer - they've both sold many.

 

[ChefBeckyD]

Do you use it at the show?

I do the 30 Minute Chicken, and talk about how much time and money they can save using the DCB.....

 

[smspamperedchef]

What are you making it it or are you just bringing it to your shows? I make the Chicken Tortilla Casserole and it is a big WOW factor for them! I can talk days and weeks about how juicy chicken can be but they won't beleive it til they see it. Comes out of the microwave VERY juicy and they are in AWE! I also talk about the 30 min. chicken, pork tenderloin and BBQ ribs! I average about 2 per show at full price when I demo that recipe and get others "thinking" about it or wanting a show of their own.

 

[janetupnorth]

I have to agree with Becky, I sold the one I did BECAUSE I USED IT AT A SHOW.I don't haul it otherwise...you have to appeal to what the people think they need. If you can't show it or talk about it effectively, not worth bringing.

 

[janetupnorth]

Recipe please Sharon? Is it on CC?

 

[ChefBeckyD]

Recipe please Sharon? Is it on CC?

I think it's in the SB...or it's the one in the 29 Minutes cookbook...

 

[PamperedCaniac]

I made the BLT Mac N Cheese out of the 29 mins cookbook several times and sold it!

 

[janetupnorth]

I think it's in the SB...or it's the one in the 29 Minutes cookbook...

Ok, have both, will dig later...

 

[smspamperedchef]

The recipe is in the SBRC Spring/ Summer. I make this recipe a LOT and my Director asked me to do a demo at our meeting making this because I sell quite a few of them.
EVERYONE needs to make this!!! I make this recipe a LOT! VERY YUMMY and feeds a crowd!

 

[ChefBeckyD]

Here you go Janet - S/S SB 2008.

The Pampered Chef ®
Chicken Tortilla Casserole
Recipe

1 poblano pepper
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
1/4 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)

1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.


2. Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.


Yield: 6 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, Fiber 6 g

Cook's Tip: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Poblano peppers are dark green chiles with a rich flavor that varies from mild to slightly spicy. Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.

If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

© The Pampered Chef, Ltd., 2001

 

[BethCooks4U]

Do you use it at the show?

I do the 30 Minute Chicken, and talk about how much time and money they can save using the DCB.....

I talk about it's versatility and that it's great in the microwave - keeping the house cool in the summer - and is also great in the oven for those who have small microwaves or just prefer the oven. I tell them about several recipes that are fast and tasty that can be made in it and give anyone who purchase it a booklet with many recipes.

Bringing it to the shows is a great idea because people can see that it's not huge but if I don't happen to have it with me I tell them that a whole chicken and some veggies fit nicely in it.

I also point out that hosts can get it for free or half price. I remind them that even at full price it will pay for itself in no time. They can prepare a variety of meals quicker than the wait to get into a restaurant (or the drive there) where they'd spend a lot more - everyone can eat for about the cost of one entree in the restaurant. I don't know anyone who doesn't eat out because they "don't have time to cook tonight" - this one stone makes that possible!

A quick meal idea is a whole chicken with veggies around it - microwave 40 minutes (30 without the veggies). While that is cooking, make a salad and prepare the table. Dinner is done. Nutritious and yummy.

 

[ChefBeckyD]

I talk about it's versatility and that it's great in the microwave - keeping the house cool in the summer - and is also great in the oven for those who have small microwaves or just prefer the oven. I tell them about several recipes that are fast and tasty that can be made in it and give anyone who purchase it a booklet with many recipes.

Bringing it to the shows is a great idea because people can see that it's not huge but if I don't happen to have it with me I tell them that a whole chicken and some veggies fit nicely in it.

I also point out that hosts can get it for free or half price. I remind them that even at full price it will pay for itself in no time. They can prepare a variety of meals quicker than the wait to get into a restaurant (or the drive there) where they'd spend a lot more - everyone can eat for about the cost of one entree in the restaurant. I don't know anyone who doesn't eat out because they "don't have time to cook tonight" - this one stone makes that possible!

A quick meal idea is a whole chicken with veggies around it - microwave 40 minutes (30 without the veggies). While that is cooking, make a salad and prepare the table. Dinner is done. Nutritious and yummy.

Yeah - what Beth said....I'm just too lazy today to type it all out!

 

[chefann]

And once you get a customer or two who have it and love it, use them when they attend your shows! Ask them what they make in it, and how much they love it.

 

[Kristina21]

Do you use it at the show?

I do the 30 Minute Chicken, and talk about how much time and money they can save using the DCB.....

What are you making it it or are you just bringing it to your shows? I make the Chicken Tortilla Casserole and it is a big WOW factor for them! I can talk days and weeks about how juicy chicken can be but they won't beleive it til they see it. Comes out of the microwave VERY juicy and they are in AWE! I also talk about the 30 min. chicken, pork tenderloin and BBQ ribs! I average about 2 per show at full price when I demo that recipe and get others "thinking" about it or wanting a show of their own.

In answer to you both...no, I don't make anything in it, I've just brought it along and babbled about it. I think that's what I'm missing...I need to show it as a piece that's more then just a stone but a money and time saver. and at $65 a piece, this is something I need to be proficient at selling.

 

[jillbean]

As of late my mom can't quit talking about the pinto beans that she makes in hers and that you can take the roast out of the deep freezer and make it in about 2 1/2- 3 hours. She is my poster child.
Would you like to borrow her?

 

[jillbean]

I think that this needs a cookbook all it's own!

 

[mrssyvo]

I am doing the Easy Chicken Fajitas all month at my shows, and also in September.

 

[Christ Follower]

Where is the easy chicken fajita recipe? That sounds good!

 

[pamperedpals]

Where is the easy chicken fajita recipe? That sounds good!

I second that question.

 

[rwispampered]

Does she do the bean in the microwave?

 

[jenniferm]

I think that this needs a cookbook all it's own!

I agree. It does need one for just it.

I cook a chicken in it at the show also, been doing it since May and have sold one at EVERY show since.

 

[ChefBeckyD]

Here it is! Thanks to Linda who typed it up all nice and pretty!:thumbup:

 

[pampered_parties]

Thanks for the great ideas! I can't wait to try them out!

 

[redsoxgirl]

I made the ribs last year and sold a few.
You definitely have to use it to sell it in my opinion!

Isn't there some apple/bread pudding sort of thing that would be good for fall?

 

[redsoxgirl]

I agree. It does need one for just it.

I cook a chicken in it at the show also, been doing it since May and have sold one at EVERY show since.

do you do that as your show or just as an extra "Hey - check this out!"?

 

[jillbean]

No, she does the beans in the oven.

 

[ChefBeckyD]

I made the ribs last year and sold a few.
You definitely have to use it to sell it in my opinion!

Isn't there some apple/bread pudding sort of thing that would be good for fall?

Caramel Apple Bread Pudding - it is sooooo good!

he Pampered Chef ®
Caramel Apple Bread Pudding
Recipe

1 loaf (16 ounces) egg bread, such as challah (about 12 cups cubed)
3 red baking apples such as Jonathan
1 lemon
1 tablespoon butter
2 cups plus 1 tablespoon milk, divided
1 cup heavy whipping cream
6 eggs, lightly beaten
1/2 cup firmly packed brown sugar
1 teaspoon Double-Strength Vanilla
1/4 teaspoon salt
1 package (14 ounces) caramels (about 48), unwrapped
1/2 cup toasted pecan halves
Apple Blossom Garnishes (optional)

1. Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane® Adjustable Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened.


2. Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Mix 'N Masher. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 'N Scraper®.


3. Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Pocket Thermometer registers 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef's Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.


Yield: 16 servings

 

[leftymac]

I second that question.

Do a file search for "fajitas" and you'll find numerous ones.