Fire Magic Grill Girl

Let's Get Grillin' ;)

[firemagicgrillgirl]

PPC Ad Copy: Licensed to Grill

I have always loved BBQing, so I started my own Orange County, CA catering business. I have been running the Orange County local business out of my own, with friends and family helping out as wait staff and prep cooks, for a few years now. When you are small, cutting down overhead costs makes all the difference and we have managed to stay afloat.

Lately, though, I have been thinking a lot about marketing. I spend a good deal of time and money trying to some traditional marketing tactics--but I really wanted to utilize the Internet, because I have seen a lot of smaller businesses and restaurants have success with Internet marketing. Maybe I could at least cut down on my time spent on marketing personally. After all, time is money.

I really needed some quick results to keep my business up and going. Kevin Heimlich from The Ad Firm, an Orange County, CA Internet marketing firm, suggested running some PPC ad campaigns that could help me get some more traffic to my website during the slower months. People are big on BBQ during the spring and summer, but not as much so in fall and winter. 

The great thing about the PPC ads is that I could the team members management my PPC what my budget was and they would adjust bids to maximize my return on investment. Although bidding competitively may cost you more, I didn't have too much competition for my niche keywords. This meant that the cost per click (CPC) was a lot lower than I anticipated and I was able to get more out of my budget. 

Even if I knew that I could potentially get more from a higher bid, I was able to have them set the bid at an amount I thought an ad click would be worth to me. If I was a little low on my budget, I may not get as much exposure with my target audience, but I never had to worry about it costing more than what I had planned for the month. Of course, one option was for me to better define my target audience, so the team could tailor ads more so for that audience. 

Kevin said that ad copy, images, calls to action, and overall messaging are extremely important components that could impact ad performance with a given audience. We were able to test out several different ads in an ad group to see what might be better the next time around. 

Although Kevin and his team handle coming up with the creative, attention grabbing ad headlines that still meet word count limit for the PPC ads, I thought I would challenge myself to find some inspiration of my own. I found some really cool BBQ slogans and taglines already being used and wanted to share a few of them here:

1. This Grill Ain't Big Enough For the Both of Us.

2. Real BBQ Is All Smoke and Beers.

3. We Aren't Blow'n Smoke; It's Just Really Good BBQ!

4. You Poke Em...We Smoke Em.

5. Licensed to Grill (my personal favorite). 

See if you can beat these! Add in the comments your own personal BBQ slogan or tagline. Looking for a good one to test for a new ad, and always appreciate the help. I am looking forward to seeing what my readers come up with!

[firemagicgrillgirl]

How to Grill.. The right way, or the wrong way? ;) 

Definitely don't try this at home!

[firemagicgrillgirl]

From One Food Lover to Another...

  Clearly you are reading this article because the title caught your attention. It caught your attention because you are an obvious or secret food lover. Don’t worry, I have the same addiction. It’s a recurring joke with my boyfriend (who has a truck addiction) that I can follow hot guy pages on Instagram or food pages, I’d take the food any day.

 This is kind of like my diary, my open book of the foods that I love. This is merely for entertainment purposes. #Please #Dont #Judge . Oh yeah, I also have a #hashtag obsession.

 These Are the Three Nicole Cheek Basic Food Groups:

 1. Italian Food

 My guiltiest pleasure. Ever. I could eat Italian food back to back and not get tired—this is a miracle with me because I’m not a fan of eating the same thing in a couple-day span. This is, of course, unless I have leftovers which I bring to work.

 Back to the main point, Italian food (American-Italian) is what I long for. Cheese pizza, ravioli, Stromboli, calzones, spaghetti, penne, so many sauces I can’t choose one! There’s so much in this food category, that’s why I love it. Plus I’m also a quarter Italian... Here’s the ten best Italian recipes.

 Of course, back to grilling. That’s why they call me the grill girl ;) . I probably should’ve made this category more broad and mentioned all BBQ’d foods, but that’s just way too broad since you can put just about anything on a barbecue. I love burgers because no matter where you travel in America, they’re very different.

 There’s so many options and it’s so customizable, I can choose exactly what I want and how much to put! Plus it’s pretty hard to screw up a burger with that fancy Fire Magic Grill, wouldn’t you say? ;)

 3. Desserts

 Another broad category, what a surprise… Ce la vie! Interestingly, I’ve got one of the biggest “sweet tooths” I know, but I’m not a huge fan of (dark) chocolate, generally speaking. And I love sour candies. To an extreme, I think.

 Desserts can include so much—ice cream, cakes, pastries, frappucinos, it’s all very unhealthy. And satisfying at the same time. What’s even better, I argue, is making it yourself and finally perfecting it. That’s like the perfect excuse to always be making and eating desserts, you’re merely practicing your technique! Of course, I stress convenience, here are the top 88 dessert recipes done by southern living. Trust me, they know their stuff!

 These Foods Got All the Nutrients We Need, Right…?

 Links In Article:

 http://cooks.ndtv.com/article/show/10-best-italian-recipes-367558

 http://luxapatio.com/index.php?plugin=Products&id=311&title=fire-magic-bbq-fire-magic-echelon-diamond-3634-grill

http://www.southernliving.com/food/entertaining/22-top-rated-dessert-recipes/view-all

[firemagicgrillgirl]

Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.

John Shelton Reed

[firemagicgrillgirl]

How To Cook The Perfect Steak

The key to this one, folks, is timing. To cook the perfect steak, you need to know at least a night in advance. If it’s short notice—don’t worry! You can still cook an awesome steak. I’ve learned everything about grilling from my dad.

For me, some of the best meals are the ones that you don’t directly follow the recipe. So when you see me posting, feel free to improvise and make it your own, that’s what makes cooking fun! Here’s my knowledge on making an awesome steak. I’m not going over the “how long you put it on the grill” type stuff. I’m talking about what really makes the meal.

These Three Tips Will Put You In Steak-Grilling Heaven:

1. Marinate, Marinate, Marinate!

People tend to underestimate this one, saying that it’s not always necessary. Trust me, even if you’re four hours away from grillin’ time, marinate that steak! It also depends on the cut of the steak—the nicer cuts don’t usually need marinades. I’m talking filet mignon and sometime even ribeyes (I usually throw something on just about every cut, though).

From my personal experience, we’ve tended to use dry marinades about four-five hours before the steak goes into the grill. Again, this depends on the type of steak, but I digress. It’s not so formal in my house—what we do is just throw the steaks on a cutting board, sprinkle a bunch of Lantana (a southern seasoning) and garlic powder across both sides of the meat. Put some plastic wrap on top, let ‘er sit, then throw it on the grill!

I know I said to marinade, but this doesn’t mean go crazy. Keep the flavors subtle, don’t add too much and overpower the taste on a delicious cut of meat. The goal here is to savor the meat, so make it something to savor!

That being said, all that’s left is to throw ‘er on that Fire Magic Grill, and let her simmer. Generally, you want the temp to be at about 145 degrees; my favorite cooked steak is the Medium. Not too red, not too brown. Perfecto!

3. Accessorize

Again, a very underestimated culinary tool is the sides which go with the meat. You want something that’s going to accentuate and enhance the flavor of the meat, while adding a little color to the plate. There are so many options in this category too, that’s what I love about cooking!

Corn, potatoes, asparagus, tomatoes, zucchini, you name it, we can grill it! It’s even more fun if you get or make some sort of sauce to put on top, I love balsamic vinaigrette. That being said, what is the perfect vegetable to serve with a steak? Again, possibilities are endless! Here’s vegetables that go great with most kinds of beef.

All This Talk of BBQ Is Making Me Hungry…

Links In Article:

http://www.lantanaoftexas.com/index.html/page4.html

http://luxapatio.com/index.phpplugin=Search&op=try_display&manufacturer=Fire%20Magic

http://www.ehow.com/info_8488102_vegetables-go-well-beef-tenderloin.html

[firemagicgrillgirl]

Tis the season ;)

I love me some steak, ribs, chicken, burgers, hot dogs, corn, potatoes, and everything that's bbq-able! My personal preference is the Fire Magic Grill, there's just such a great taste that comes with just about every type of food, highly recommend it!

Here's where to find these awesome Fire Magic Grills.

Love this infographic

[firemagicgrillgirl]

Barbecue is popular because it combines the maximum of temptation with the maximum of opportunity.

George Bernard Shaw