We all know that mobile is only getting larger and for those involved in sales and marketing efforts, you’ll see validation of what we already thought was happening…
- There are 7 billion people on Earth. 5.1 billion own a cell phone and 4.2 billion own a toothbrush. (Mobile Marketing Association Asia)
- 70% of all mobile searches result in action within 1 hour. 70% of online searches result in action in one month. (Mobile Marketer)
- 61% of local searches on a mobile phone result in a phone call. (Google)
- 52% of all mobile ads result in a phone call. (xAd)
- 64% of mobile phone time is spent on apps. (Nielsen)
- 61% of customers who visit a mobile unfriendly site are likely to go to a competitor’s site. (Karim Temsamani at IABALM 2012 via IAB)
- 98% of SMS messages sent are opened, and 83% of them are opened within 3 minutes. (Hubspot)
- SMS has 8 times the response rate of email. (Mobile Marketer)
- 50% of smartphone owners have scanned a QR code. 18% of those have made a purchase after scanning. (Mashable)
- 20% of telecom, 30% of restaurant, and 25% of movie searches are mobile. (Google)
- 9% of smartphone users use their phones to help with shopping and 74% make a purchase as a result. (Google/Ipsos)
- In 2009, 1% of internet traffic came via a mobile device. In 2010 this jumped to 4%. Today, 10% of internet traffic comes via mobile. (Kleiner Perkins)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 whole chicken, halved
- Applewood chips for smoking, as needed
In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
Place wood chips (applewood is great) in the smoking tray of the grill. If you don’t have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.
This weekend was pure magic on the grill! I believe I made the best BBQ meat ever! I prefer to use a rib roast w/o the bones (if you do have bones in the cut of meat, cover them with foil to prevent them from charring).
The first step is to add this blend of spices (rubbed) all over the meat (remember the ends too), cover in a bowl and let sit in fridge for a couple of hours or even over night is good).
Smoking on BBQ:
My preference is to use apple wood chips, which I use on a gas grill (moistened, in foil pouch). Use indirect heating method (one burner on, and place meat above unlit burner section).
Start by searing the meat on each side for 4 minutes (above the heated section) and once both sides are seared, place meat in the section above the unlit burner. I also love to add a vegetable dish (in foil pan) during the same time (potatoes, carrots, onions – in water with butter, with a splash of garlic/pepper spice).
Cook meat for about 1-1/2 to 2 hours, until the internal meat temperature reaches 155 degF.
You will love the taste of the “burnt ends”
I love to make up the dressing ahead of time and store it, then make up the salad (w/o dressing) and keep leftovers for future nights (by simply adding in the dressing). Keeps things simple, quick and efficient – which I love. Enjoy!
Wisk (or processor) the following together in a bowl;
3/4 cup of quality olive oil
juice of 2 large lemons (room temperature)
4 tsp dried oregano
3 tsp minced garlic (fresh or out of jar)
1 tsp dried basil
2 tblsp red wine vinegar
1/2 tsp salt
1/2 tsp fresh ground pepper
NOTE: make dressing ahead of time and let sit in fridge for at least a couple of hours ahead of time – this really helps the flavours to merge and makes a big difference in the taste.
1 lg head of lettuce (Romaine or mixed greens)
2 tomatoes cut into wedges
1 english cucumber (I prefer seedless)
1 red onion (slices)
1 green pepper
feta cheese chunks (to taste)
kalamata olives (to taste)