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Maverick Industries, Inc. to display its line of cooking products at the National Hardware Show
Maverick will be joined by global grilling authority Steven Raichlen as it displays its latest cooking accessories & app-enabled thermometers and grills food based on recipes from the award-winning author at Booths 3734 & Outdr521.
By: Maverick Industries, Inc.
Maverick's solutions will be on display in the Homewares Exhibit (Central Hall, Booth 3734), as well as the Tailgate, Backyard & BBQ Exhibit (Silver Lot, Booth Outdr521) where the company will be joined by award-winning author, journalist and PBS television host Steven Raichlen.
The company behind some of the preferred kitchen thermometers and timers by chefs at Le Cordon Bleu®, Maverick creates digital solutions that deliver accurate and reliable temperature readings to foster food safety. The brand will bring its latest app-enabled thermometers to Las Vegas, including:
· ET-735 Bluetooth Barbecue Thermometer:
· ET-737 Bluetooth App-Enabled Thermometer:
· ET-11 Direct Connect Roasting Thermometer:
For more information about Maverick's connected cooking devices, visit www.ichefthermometers.com.
Among its full range of digital food thermometers and cooking accessories, other products on display include:
· PT-50 Two-Way Thermocouple Thermometer:
· PT-100 Pro Temp Commercial Thermometer:
· ET-733 Wireless Thermometer:
· TM-10 Grill Minder: This weather-resistant timer attaches to most gas and charcoal grill handles to tell the user how long it has been since they last lifted the lid, in addition to how long their food has been on the grill.
A proud sponsor of Steven Raichlen's Project Smoke on Public Television, Maverick will host the New York Times bestselling author at its booth in the Tailgate, Backyard & BBQ Exhibit (Silver Lot, Booth Outdr521), May 4-5. Show attendees will have the opportunity to meet Raichlen, sample deliciously grilled recipes, see the latest Maverick products, and enter to win a signed copy of his new book, PROJECT SMOKE.
Maverick Industries, Inc. will be exhibiting in Booths 3734 + Outdr521 during the National Hardware Show. For press inquiries or to schedule an appointment, contact Nicole Cobuzio at email@example.com.
About Maverick Industries, Inc.
Founded in 1981, Maverick Industries entered the home appliance market with an innovative line of electronic barbecue grills designed and manufactured in New Jersey. Over the past 30 years, the company has expanded its product line to become one of the largest producers of digital thermometers in the United States. Maverick's latest WiFi and Bluetooth-enabled BBQ and roasting thermometers offer a connected cooking experience, delivering accurate and reliable temperature readings that foster food safety. To learn more about Maverick's innovative line of high-quality consumer and professional cooking products, visit www.maverickhousewares.com.
More information about Maverick's app-enabled thermometers can be found at www.ichefthermometers.com.
Connect with Maverick on Facebook, facebook.com/
About Steven Raichlen
Steven Raichlen is the author of The Barbecue! Bible®, How to Grill, Planet Barbecue!, and six more live-fire cookbooks that have won James Beard and IACP awards. His latest book, PROJECT SMOKE, will be available in May 2016 and offers a comprehensive guide to smoking delectable meats, vegetables, seafood, poultry, beverages and desserts. Raichlen has written for The New York Times, Esquire, Food & Wine, and Bon Appétit, and he teaches Barbecue University classes at the Broadmoor resort in Colorado Springs. His TV shows include the PBS series Steven Raichlen's Project Smoke; Primal Grill; and Barbecue University and the French language show Le Maitre du Grill. Raichlen has lectured on the history and culture of barbecue at the Smithsonian Institution, the Library of Congress, and Harvard University. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris.