myths – Scott Roberts Hot Sauce, BBQ and Spicy Food Blog

More Barbecuing and Smoking Myths

bbq-grilling-meat-myths-ribs

Not too long ago, I debunked six of my most despised grilling and meat myths. It’s once again time to dispel another round of meaty myths plaguing backyards and BBQ circles alike.

Myth 1: If You Cook Briskets Fat Side Up, the Fat Will Melt and Penetrate and Moisten the Meat

This is not a debate on whether you should smoke beef briskets with the fat cap up or the fat cap down. There are plenty of examples of contest winners and BBQ experts using either method, and strong pros and cons exist for both viewpoints. If…

Debunking Six of My Most Despised Grilling and Meat Myths

Here’s a piece I did for Char-Broil a few years back.

Some say that “ignorance is bliss,” but being unlearned about certain aspects of grilling and barbecuing does not make me a happy camper. So, I wanted to help educate the masses and put an end to common mistakes by debunking six (despised) grilling and meat myths.

Myth #1: Grilling and barbecuing are the same thing.

False. Many novice backyard cooks use the terms interchangeably when they’re actually NOT one and the same. Grilling involves very fast cooking over a high heat (300°F or higher), and is optimal for steaks, seafood, burgers and dogs. Barbecuing, on the other hand, is very slow cooking over a low heat (usually between 225° – 275°F) and is…

My Spicy Foods Interview with Foody Direct

I was recently interviewed by Foody Direct as part of their Expert Interview program. Click here to read the interview and let me know what you think!

These types of conversations are often fun to do, and this was no exception. I talk about my introduction into fiery foods, chile pepper myths, and where I think spicy foods in general are headed. Check it out!

Firecast Podcast Episode #72 – Chile Pepper Myths and Science, Featuring Dr. Gillian Dagan of ABC Research Laboratories

Listen Instantly!

Click Above to Listen to This Episode Now!

Episode #72 – Chile Pepper Myths and Science, Featuring Dr. Gillian Dagan of ABC Research Laboratories

In this special extra spicy hot, capsaicin-injected episode, Scott chats with Dr. Gillian Dagan of ABC Research Laboratories, and discusses topics such as what a food lab does and the rundown on HPLC testing to determine where things fall on the Scoville Heat Scale.

Scott also dispels several chile pepper and hot sauce-related myths, and reviews both Chili Hellion Smoked Habanero Powder and the NatureBox snack service.

Links mentioned in the episode:

The Firecast is Sponsored in Part By:

Sucklebusters – Texas BBQ Rubs, BBQ Sauces & Texas GunPowder! SuckleBusters is preferred by competition BBQ Cooks, and has won numerous awards including back-to-back 1st Place sauce wins at the American Royal – the World series of BBQ competitions.
Dr. BBQ’s Low & Slow BBQ at Home Online Barbecue Class

Other Links mentioned in the episode:

The Firecast Podcast Page on iTunes – please rate and review!
Scott Roberts’ Blog
Scott Roberts Facebook Page
Scott Roberts Twitter Page
Scott Roberts’ YouTube Channel

Listen Instantly!

Click Above to Listen to This Episode Now!

Download this episode | Subscribe via iTunes | Subscribe via RSS Feed

FireTalkers: Busting Chile Myths with Dave DeWitt

Here is s re-publication of a popular blog post from 2009. Enjoy!

It seems as though when I go both online and in the “real world,” whenever I mention the fact that I’m into chile peppers and hot sauce, there’s a good chance that the people I meet will drudge up a misconception, myth, or urban legend about the subject. To help clear the constant confusion, I’ve for the longest time wanted to make a blog post that would take on the most common ideas and separate the fantasy from reality.

To accomplish this, I’ve asked Dave DeWitt to help out and verify if any of these chile pepper and hot sauce myths are true. Dave is more than qualified to answer, as he is one of the world’s foremost experts on chile peppers – he’s written more than 35 chile-related books, is a board member of the Chile Pepper Institute at New Mexico State University, producer of the Fiery Foods and BBQ Show, therefore rightly earning the nickname “The Pope of Peppers”. His brand new book, The Complete Chile Pepper Book, is now available on Amazon, and you can visit his Fiery Foods and BBQ SuperSite for a vast wealth of spicy information.

Scott: The capsaicin found chile peppers and hot sauces can irritate parts of the body, such as the skin, eyes, mouth and tongue. As some people have claimed, can you actually get a blister from capsaicin contact?

Dave: Yes, it’s called contact dermatitis. Like with poison ivy, some people are more sensitive and some are even immune…

Weekly Firecast Episode #22 – Madison Chocolatiers West Interview, Plus Busting BBQ, Grilling and Meat Myths

Weekly Firecast Podcast Episode #22 - Madison Chocolatiers West Interview, Plus Busting BBQ, Grilling and Meat Myths The Audio Weekly Firecast with Scott Roberts:

Weekly Firecast Podcast Episode #22 – Madison Chocolatiers West Interview, Plus Busting BBQ, Grilling and Meat Myths

Scott talks with Renee Rohrbach and Chef Ricky Sanders of The Madison Chocolatiers West, and talk about some of the unique, gourmet chocolates and confections that they create, including ones with trinidad scorpion chiles and ghost peppers, plus cover Scott’s favorite dessert product of 2012, the C3 Cinnamon Cayenne Caramel Sauce. Scott also tackles some of the most widespread BBQ, grilling and meat myths and gives the facts instead. Kelly’s Jelly Habanero Pepper Jelly is the review subject.

Links mentioned in the episode:

• The Madison Chocolatiers West Official Site
• The Madison Chocolatiers West on Facebook
• ZestFest Website
• ZestFest Midwest
• Kelly’s Jelly
• The Following Podcast on the 2GuysTalking Network
• Scott Roberts Facebook Page
• Scott Roberts Twitter Page

Listen Instantly!

Â Click Above to Listen to This Episode Now!

Download this episode | Subscribe via iTunes | Subscribe via RSS Feed