Try the DCB: Fajitas in the DCB for 2 Months, Deals Inside!

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Discussion Overview

This thread centers around the use of the Deep Covered Baker (DCB) for preparing fajitas, with participants sharing their experiences, promotional ideas, and cooking techniques. Various participants discuss the integration of additional products and the effectiveness of different cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, plans to offer deals on the DCB, including free shipping and additional products with purchase.
  • Another participant questions the relevance of salad choppers in the promotion, suggesting alternatives like oven mitts.
  • Several users mention using salad choppers for preparing salsa and chopping cooked chicken, highlighting their utility in the fajita preparation process.
  • One participant expresses a preference for meat lifters over salad choppers for holiday entertaining.
  • Another participant shares that they provide a recipe sheet with each DCB purchase to enhance customer excitement.
  • One participant discusses their strategy of cooking some chicken in the DCB and some on the stovetop to manage cooking time for larger groups.
  • Another participant notes that increasing the cooking time allows for cooking more chicken in the DCB, sharing their personal experience with cooking six breasts successfully.
  • One participant mentions using the DCB to keep food hot while serving or transporting it, emphasizing its versatility.
  • Another participant shares a concern about offering too many discounts, questioning the impact on commission.
  • Several participants express enthusiasm for the DCB and share positive experiences from their shows.

Areas of Agreement / Disagreement

Views differ on the necessity of additional discounts and the best methods for cooking chicken in the DCB, with no clear consensus emerging on these points.

Contextual Notes

Participants share personal experiences and strategies related to cooking with the DCB, particularly in the context of hosting shows and promoting the product.

Who May Find This Useful

Consultants looking for ideas on promoting the DCB and cooking techniques for fajitas may find the shared experiences and suggestions beneficial.

Re: Dcb
chefsteph07 said:
If you have the host buy chicken tenders, you can cook the entire bag in the baker for the regular time, instead of doing 3 in the baker, some on the grill pan, etc. I just dump the whole bag in the baker. Of course, cleaned beforehand!
Click to expand...

Seriously!?! I was wondering what the time for cooking tenderloins was going to be- as I have my first Power cooking workshop thurs and have 12rsvps so dump the entire bag in there and cook for as long as the original recipe calls for?! Thanks for any replies, gotta be prepared by thursday!
 
Re: Dcb
doughmama said:
The recipes I have seen for the 30 minute chicken say to cook it uncovered and then cover it when you take it out. Yours says covered for both - anyone know which is correct? Made the fajitas but have not made a whole chicken yet.
Click to expand...

I had no clue! LOL I just got this from my director the other day! LOL Sorry if there were some typos! :-)
 
Re: Dcb
doughmama said:
The recipes I have seen for the 30 minute chicken say to cook it uncovered and then cover it when you take it out. Yours says covered for both - anyone know which is correct? Made the fajitas but have not made a whole chicken yet.
Click to expand...

I do the whole chicken uncovered and the fajitas (or any boneless skinless meat) covered.

Like Ann said - the official recipe for the 30 minute chicken is uncovered. I like it that way, because when you follow the directions, and use the seasonings recommended, you get a little bit of that crispy skin going on. Plus - people are just amazed that you can do a chicken uncovered and it doesn't splatter all over!:D
 
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