Here are my ratings for the product reviews on tonight’s BBQ Central Radio Show (which aired 6/4/13):
FireQue Original Kentucky BBQ Sauce
15 oz. – $5.99
http://www.firebbq.net/
Rating: 4/5
Karma Sauce Sabroso Rub
$6.50 per 2.3 oz. tin
http://www.karmasauce.com/
Rating…
Two sauces with large online fanbases duked it out in last week’s matchup. High River Sauces Grapes Of Wrath took on Jungle Heat Garlic Heat, but Jungle Heat was not hot enough to face High River’s massive Wrath.
This time out, it will be newer sauce maker Puckerbutt Pepper Co. with their extreme heat Voodoo Prince Death Mamba going toe-to-toe with Heartbreaking Dawn’s flavorful 1542 Chocolate Habanero Sauce.
Like many of the UHSS match-ups, these two are very different in taste, so it’s up to YOU, the hot sauces fans, to determine the champion this bout.
You have until the End of Day on Wednesday, June 5, 2013 to make your choice.
You can view the bracket as it currently stands here.
The Audio Weekly Firecast with Scott Roberts:
Weekly Firecast Podcast Episode #36 – Insanity with Dave Hirschkop of Dave’s Gourmet
Dave Hirschkop of Dave’s Gourmet stops by and joins Scott for an interview, and discusses his origins of using chile pepper extract with his famous Dave’s Insanity Sauce, how he branched out with super-hot sauces and how he’s hit a flavor home run with his distinctive pasta sauces. Scott reviews Spicey Rooster Bourbon BBQ Sauce and dispenses a saucy tip of the week.
Links mentioned in the episode:
• Dave’s Gourmet Website
• Spicey Rooster Website
• Scott Roberts Facebook Page
• Scott Roberts Twitter Page
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Today I am reviewing Heartbreaking Dawns’s Strawberry Trail Preserves which I had asked Johnny McLaughlin to review during the North Market Show back sometime in February.
Its ingredients are strawberries, sugar, cranberries, crystallized ginger, trinidad moruga scorpion peppers, vinegar, garlic, mustard powder, and red pepper.
I would give the Strawberry Trail Preserves a…
PRESS INQUIRIES PLEASE CONTACT
JEN GILBART: 845.664.3390 / jen@gilbart.net
FOR IMMEDIATE RELEASE
Hudson Valley’s First Annual Spice-Inspired Food Fest Comes to Provident Bank Park October 12, 2013
(NEW CITY, MAY 21, 2013) The first-ever Smoke-N-Fire Food Fest™ will open its doors tofoodies and families in the Northern NYC suburbs on October 12 at Provident Bank Park in Pomona, New York.At the Smoke-N-Fire Food Fest, attendees can sample specialty foods from hot sauce and spice companies as well as food from area restaurants and produce from local farms. The event will include contests, live music, activities for children, a fire juggler and other entertainment throughout the day. Beverages, including beer and wine, will be available for purchase from Provident Bank Park concession. Admission is $5 per person and the event will run from 11 AM to 7 PM, rain or shine. Parking is free of charge.
New York City resident and local business owner Kendell Brenner began planning the Smoke-N-Fire Food Fest in 2009. “I’ve wanted to do a food festival in Rockland County for some years now,” says Brenner. “I had discussions with a number of towns about it, but after Provident Bank stadium was built I knew it was the right location for this event. It’s a first-class facility, easy to get to, with plenty of parking.”
Brenner’s goal for the Smoke-N-Fire Food Fest is to make it one of the best, sought-after annual food festivals on the East Coast. “Food festivals that have a focus on hot and spicy are fun and exciting, and they have done very well in other areas. Next year the Smoke-N-Fire Food Fest will be a larger, two-day festival, with even more food, more entertainment and a BBQ competition.”
Kendell Brenner is the owner of Chefs2Be (chefs2be.com), a culinary learning center for children as well as a culinary instructor at the Rockland County Career and Technical Education Center in West Nyack, NY. Together with his nine-year-old son Jordan, he recently launched Jordan Brenner’s Hot-Cha WAA-Cha™ Sauce & Spice Co. (jordanssauces.com). Kendell Brenner is an accredited chef and a graduate of the Culinary Institute of America who earned his MBA from Dominican College.
More information and regular updates on the Smoke-N-Fire Food Fest can be found online at http://www.facebook.com/NYSmokeNFire. Companies interested in participating may contact the event organizers via e-mail at info@nysmokenfire.com or download vendor registration materials at http://www.nyfoodfest.com.
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Today, I am reviewing Lucky Dog Hot Sauce‘s Mild, Medium, and Hot sauces. Or Green, Red and Orange labels, in that order.
The first sauce I will now talk about is the Lucky Dog Mild Fire-Roasted Pepper Sauce.
Its ingredients are distilled vinegar, onions, roasted chile peppers, roasted garlic, water, carrot juice, chile peppers, sea salt, sugar, carrots, lime juice from concentrate, and dried chile peppers.
The Audio Weekly Firecast with Scott Roberts:
Weekly Firecast Podcast Episode #35 – John “The Creator” Dilley of DEFCON Sauces Chats Chicken Wings and More
John Dilley, AKA DEFCON Creator, of New Jersey-based Defcon Sauces, talks to Scott about world domination through buffalo wing sauces! John discusses the origins of his award-winning products, his famous Deathmatch wing-eating contests, his attention-grabbing marketing efforts, how to make the perfect fried chicken wings, and dishes out advice for young, up-and-coming hot sauce companies. Scott also suggests roasting chile peppers in his Foodie Tip of the Week, and reviews Southern Recipe brand Hot n’ Spicy Pork Rinds and Cheesy Jalapeno-Flavored Cheese Curls.
Links mentioned in the episode:
• DEFCON Sauces Website
• Southern Recipe Snacks
• Scott Roberts Facebook Page
• Scott Roberts Twitter Page
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It was certainly a case of the underdog David overcoming Goliath in the battle held earlier this week between heavy cult favorite Huy Fong Sriracha and “little guy” Dragon’s Blood Elixir Unique Destiny Sauce. As much as foodies go ga-ga the rooster sauce, Dragon’s Blood Elixir was able to gather enough votes to emerge as the victor.
The sauces going toe-to-toe this time out will be Bigfat’s 608 Pineapple Habanero Hot Sauce and another offering from Ladybird & Friends, their “regular” Ladybird Hot Sauce. 
In this duel, I have no prediction which way it will go. Remember, it is up to YOU to decide!
Vote below! You have until the End of Day on Saturday, May 25, 2013 to make your choice.
You can view the bracket as it currently stands here.
The most recent duel between Puckerbutt Definitely Reaper Puree and CaJohn’s Oaxacan Hot Sauce, no pun intended, was a heated one! Puckerbutt possessed a sizable lead through most of the match-up, but in classic Ultimate Hot Sauce Showdown style, CaJohn’s with their equally classic Oaxacan sauce pulled out ahead to claim a Second Round spot.
Today’s duel is going to be an interesting one! The wildly popular and almost cult-like garnering Huy Fong Sriracha Sauce, AKA “Rooster Sauce”, is the “Goliath” looming large over the “David” of Chef Doug Crane’s Dragon’s Blood Elixir Unique Destiny Sauce. 
As you could probably guess, Sriracha is the heavy favorite, as it’s now available in the majority of American supermarkets, and it’s by far the most “nationally available” of all sauces in the Ultimate Hot Sauce Showdown. And although it doesn’t have 1/100th of the notority of Sriracha, the absolutely wonderfully-tasting (and, uh, unique) Dragon’s Blood Elixir Unique Destiny Sauce is raved about in hardcore chilehead circles, and the “silent hoardes” of diehard hot sauce fans could possibly help Dragon’s Blood pull off a victory.
Vote below! You have until the End of Day on Wednesday, May 22, 2013 to make your choice.
You can view the bracket as it currently stands here.
The Audio Weekly Firecast with Scott Roberts:
Weekly Firecast Podcast Episode #34 – Adam Fehr of Endorphin Farms Talks About Co-Packing Sauces
Adam Fehr, general manager of Florida-based co-packing company Endorphin Farms, answers questions about using a co-packer and when a young hot sauce or BBQ sauce maker should use a third-party company to bottle their products. Weekly guest Ken Alexander lists what he thinks are the top best hot sauces for beginners, and Scott offers a fiendishly tricky suggestion for his Foodie Tip of the Week.
Links mentioned in the episode:
• Endorphin Farms Website
• Ken Alexander’s Fiery World Site
• Tabasco
• Valentina
• TryMe Tiger Sauce
• Sriracha
• Born to Hula
• Frank’s RedHot
• Defcon Sauces
• CaJohn’s Oaxacan and Quetzalcoatl
• Cholula
• El Yucateco
• Captain Thom’s
• Smoke Canyon
• Peppers
• Mike and Diane’s Ring of Fire
• Tom’s Roid Rippin
• Scott Roberts Facebook Page
• Scott Roberts Twitter Page
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If you’ve never had buffalo chicken dip and crackers, then you don’t know what you’ve been missing. This stuff is frickin’ additive and is guaranteed to be the hit of any party or get-together. Just imagine creamy, spreadable buffalo wings in bitesize form without the mess.
Ingredients:
2 10 Oz. Cans of Chunk White Chicken, Drained
2 8 Oz. Packages of Cream Cheese, Softened
1 1/2 Cup Cheddar Cheese
1 Cup Ranch Dressing
3/4 Cup of Hot Pepper Sauce (Preferably Frank’s Hot Sauce or a comparable Louisiana-style/cayenne sauce)
1 Box (Approximately 8 Oz.) of Crackers or Chips (see…
The Audio Weekly Firecast with Scott Roberts:
Weekly Firecast Podcast Episode #33 – Derrick Riches of BBQ.About.com Offers Grilling and BBQ Tips and Tricks
Prepare to go to outdoor cooking school as grilling and barbecue expert Derrick Riches, administrator of one of the most trafficked BBQ websites, bbq.about.com, chats with Scott and reveals all about the art and science of grilling and smoking, and covers everything from how to purchase the best grills and hardware to how to properly cook many types of meat. Regular contributor Ken Alexander gives tips on how to travel with hot sauce and seasonings in order to eat heat on the road. Scott gives a so-simple-it’s-ridiculous tip on how to detect a grill’s temperature using only your hand, and also reviews Gator Hammock Gator Hot Sauce.
Links mentioned in the episode:
• BBQ.About.com
• Meat Temperature Chart
• Ken Alexander’s Fiery World Site
• Gator Hammock Sauces
• Scott Roberts Facebook Page
• Scott Roberts Twitter Page
Listen Instantly!
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Talk about a blow-out of mega proporations! Last week’s tournament face-off between Ladybird & Friends Ladybird Hot Sauce and Bigfat’s 608 Pineapple Habanero Hot Sauce resulted in the most lopsided victory yet in the Ultimate Hot Sauce Showdown, with Bigfat’s putting some major league hurt on their opponent and advancing to Round Two.
Today’s duel will most likely prove to be a bit closer in vote counts as a pair of spicy condiment companies with enormous fan bases go head-to-head. High River Sauces Grapes Of Wrath will duke it out with Jungle Heat Garlic Heat Hot Sauce.
Both products are worthy adversaries with highly differing flavor profiles.
Who will emerge the champ of this bout? Again, it is you, the hot sauce fans, who get to decide! You have until the End of Day on Wednesday, May 29, 2013 to make your choice.
You can view the bracket as it currently stands here.
I don’t know about you, but just about any excuse to try out new hot sauces is a good one for me! Even though I’ve tasted innumerable spicy food products, I’m always on the lookout for “the next big thing”, or at least come across something with a slightly different spin on some classic flavor combinations.
One very advantageous method to getting you and your fellow local chileheads to try some new hot sauces is to start your own hot sauce club. Not only will you be exposed to some potentially awesome fiery foods products with a hot sauce club, but you can meet some really great people in the process.
You may be asking yourself, “How do I create such a club for chileheads? What would we even do in such a gathering?” This handy guide on how to start a local hot sauce club will aide you and your spicy food friends to greater exposure to hot sauces as well as having a bit of fun in the process…