Stars & Stripes Kettle


 
Dave in KC said:
I have to agree with about all of that.
If you happen to live near Trader Joe's their house brand
Trader Joe's Kentucky bourbon is Buffalo Trace as well.
Pretty good stuff for $15 here in Mo.
It's very difficult to find any allocated stuff in this area.
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I haven't been to Trader Joe's for years but only remember they had wine. May have to make a special trip.
 
Mike-GA said:
Great info! Yes, I'm in the Atlanta area. I'm going to keep my eyes open for the ones you mentioned.
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Brewzle is a well known bourbon hunter on YouTube. 3 weeks ago he was in Marietta at a place called Bullocks. They have an Eagle Rare store pick that is $59, but at that time they had a bunch. Personally I would get as many as I could afford, if I lived there. Lol

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Brock Gingery said:
Hey John, I have had several people questioning how distributor specials get made. I thought I would check with you.
What I explained to them so far is that a distributor will approach a company with the idea of an exclusive model or feature at a specific price point, the company works up a feasible model that can be produced, presents it to the distributor for approval, and then produces the run.
I understand Weber may operate their system a little differently and I kept my explanation very general. Perhaps you can shed more light on the process.
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Hi Brock!

There's always nuances to every project or proposal, but you summed things up pretty well, and your explanation mirrors the actual process on a high level.

There can be a lot of back and forth to get the features and COGS versus price point to a sweet spot for Weber and the distributor, but that's just a natural part of product development.

Let me know if you've got more questions!

John
 
John Burns said:
Hi Brock!

There's always nuances to every project or proposal, but you summed things up pretty well, and your explanation mirrors the actual process on a high level.

There can be a lot of back and forth to get the features and COGS versus price point to a sweet spot for Weber and the distributor, but that's just a natural part of product development.

Let me know if you've got more questions!

John
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Thanks John, you confirmed what I expected. I've seen how certain other industries handle it, but wanted to make sure any information I was handing out was accurate.

If I had any other question it would be for the 75th anniversary, could we expect an old school buoy kettle with the daisy wheel vent configuration, metal stand? I understand the one done for Harry Soo I think it was was a one off, so maybe keep his special by modernizing the lid slightly. Just a "wink, wink, nudge, nudge, know what I mean" suggestion.

edit: or maybe make it a 26 inch flat top.
 
John Burns said:
Hi Brock!

There's always nuances to every project or proposal, but you summed things up pretty well, and your explanation mirrors the actual process on a high level.

There can be a lot of back and forth to get the features and COGS versus price point to a sweet spot for Weber and the distributor, but that's just a natural part of product development.

Let me know if you've got more questions!

John
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John,
Thanks for just showing up! I appreciate the “insider” aspect of the while process. Now….How about we see some of you cooks?😀
 
Brock Gingery said:
Thanks John, you confirmed what I expected. I've seen how certain other industries handle it, but wanted to make sure any information I was handing out was accurate.

If I had any other question it would be for the 75th anniversary, could we expect an old school buoy kettle with the daisy wheel vent configuration, metal stand? I understand the one done for Harry Soo I think it was was a one off, so maybe keep his special by modernizing the lid slightly. Just a "wink, wink, nudge, nudge, know what I mean" suggestion.

edit: or maybe make it a 26 inch flat top.
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We've been kicking around some potential ideas for a 75th, but nothing is set in stone yet.

I wouldn't expect anything resembling the old school buoy design though. We make those replica kettles occasionally, but they are technically just show pieces and aren't intended to be cooked on. The air flow isn't that great, the stand presents a tip hazard, they are a pain to move around, and the lid handle design gets very hot. There are some good reasons why George Stephen moved away from that design pretty quickly after introducing it, but there's no denying that they are very cool!
 
RLittle said:
John,
Thanks for just showing up! I appreciate the “insider” aspect of the while process. Now….How about we see some of you cooks?😀
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Haha! I've got 2 small children, so even though I have several grills I don't get to cook on them very much at the moment. I made some chicken wings on my Summit Kamado a few weeks ago, and some arrechera on my Spirit E-310 on Memorial Day, but that's been about it lately. Once my precocious 1 year old is a little bit older I'll hopefully be able to get back to grilling daily like I used to.

Last August, the Charcoal team at Weber made some smoked shot gun shells that won us the coveted Kettle Cup competition at Weber HQ. It's an annual cook out we have at the office that we've had going for several years.

The 2024 Kettle Cup featured 15 talented teams who brought their “A” game and serious heat to fuel the flame of friendly competition, but only one took home the gold: Snakes and Minions, the charcoal product team. More than 160 employees took part in the Olympic-themed contest at the Palatine HQ on Aug. 28th.

Not the best picture of what we made on our team, as they weren't done yet, but it's probably the thing I'm most proud of being a part of grilling in recent memory.

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John Burns said:
Haha! I've got 2 small children, so even though I have several grills I don't get to cook on them very much at the moment. I made some chicken wings on my Summit Kamado a few weeks ago, and some arrechera on my Spirit E-310 on Memorial Day, but that's been about it lately. Once my precocious 1 year old is a little bit older I'll hopefully be able to get back to grilling daily like I used to.

Last August, the Charcoal team at Weber made some smoked shot gun shells that won us the coveted Kettle Cup competition at Weber HQ. It's an annual cook out we have at the office that we've had going for several years.

The 2024 Kettle Cup featured 15 talented teams who brought their “A” game and serious heat to fuel the flame of friendly competition, but only one took home the gold: Snakes and Minions, the charcoal product team. More than 160 employees took part in the Olympic-themed contest at the Palatine HQ on Aug. 28th.

Not the best picture of what we made on our team, as they weren't done yet, but it's probably the thing I'm most proud of being a part of grilling in recent memory.

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That’s awesome!
 
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