This Carolina Reaper based hot sauce from High River Sauces has been out for some time now. If you haven’t been living in a cave, nor have been a shipwreck-survivor on a desert island, you certainly know that the Carolina Reaper was crowned in November 2013 as the world’s hottest chile pepper. Several hot sauce companies have been jumping in the bandwagon, and still are – a bit late- now doing so as this super-hot is more widely available, in order to both show their skills on how they cook a hot sauce to bring in the potential of this peppers in terms of flavour and heat, and both following the fresh marketing trend to use the keywords “Carolina Reaper” on their label as a selling point.
High River Sauces made a special hot sauce using the Carolina Reaper and named it Foo Foo Mama Choo. It could sounds like a Cantonese interjection, actually this is what Steve’s Seabury daughter said when she tried to cast a spell and change him into a dragon while playing together. This “dragon” is now a sauce, so let’s see which kind of magic has been used inside this appealing bottle, and can it or will we breath fire…
Volcanic Peppersis a company run by a gentleman by the name of Tim Bader based out of Omaha, Nebraska. Volcanic Peppers specializes in an array of hot sauces as well as super hot powders, peanuts, spice blends and even caramels. Todays review is for a sauce entitled “Death by Douglah.”
Save the Date for The Great Chicago Fiery Foods Show
It’s time for the Windy City to bring the heat!
Niles, IL, August 18, 2014: Breaking news! Today, it’s been announced that Jeremy Walsh, founder of Bigfat’s Hot Sauce, after months of research and consulting with other fiery food companies, will be hosting the first ever Great Chicago Fiery Foods Show on August 8 & 9, 2015 at the Stephen M. Bailey Auditorium located in Chicago’s popular West Loop. This show will feature some of the best spicy food vendors from across the country as well as great local companies and products. Save the date, and stay tuned for more details!
The Firecast with Scott Roberts: Firecast Podcast Episode #60 - Interview with Famous Dave Anderson of Famous Dave’s BBQ
Scott chats with one of the most influential people in all of barbecue, Famous Dave Anderson of the Famous Dave’s BBQ restaurant chain. Ken Alexander also stops by and has an in-depth discussion with Scott about capsaicin and chile pepper extract. Scott reviews Jersey Barnfire Original and Black Garlic Hot Sauces.
SMOKIN’ ED TO HOST PUCKERBUTT PEPPER PAVILION AT Q-CITY CHARLOTTE BBQ CHAMPIONSHIP
- Southeast’s Largest Sanctioned BBQ Competition Is About to Heat Up - CHARLOTTE, N.C.
(August 13, 2014) – PuckerButt Pepper Company Founder and Guinness World Record Holder for World’s Hottest Pepper, Smokin’ Ed Currie, will heat up the annual Q-City Charlotte BBQ Championship this October with the addition of Smokin’ Ed’s PuckerButt Pepper Pavilion. In this newly-created section of the 12-year-old BBQ festival (formerly Blues, Brews & BBQ), Pepperheads from around the country will descend upon Charlotte, N.C. Friday and Saturday, October 17 and 18, to sell their hot sauce and pepper products.
“PuckerButt Pepper Pavilion is the perfect addition to this well-established event that entertains thousands and has taken place for more than a decade in PuckerButt’s backyard,” said Smokin’ Ed. “I hope it will become an annual gathering of the industry’s best pepper product producers and new destination for heat lovers.” Limited to 50 vendors, spots are $500 and available on a first come, first served basis. Registration form and payment must be received by organizers no later than August 29.
Commitments to date include: CaJohn’s Fiery Foods, High River Sauces, Heartbreaking Dawns, Race City Sauce Works, Bigfat Hot Sauces, Born To Hula, Cin Chili and Volcanic Peppers. To participate, email email@example.com to request a registration form. For more information about Puckerbutt Pepper company, visit www.puckerbuttpeppercompany.com. For more info on the festival, visit www.charlottebbqfestival.com
NYC Hot Sauce Expo – Presents The Hot Sauce Hall of Fame
Steve Seabury, owner of High River Sauces and the organizer of the NYC Hot Sauce Expo, will present to the world the official Hot Sauce Hall of Fame Foundation. The Hot Sauce Hall of Fame will induct 5 people in its inaugural year and each of the following years they will induct 3 all of which have been very instrumental in the fiery foods industry. Each year the NYC Hot Sauce Expo will present and host the induction ceremony to enshrine the legends of the industry to this greatest of honors.
The Hot Sauce Hall of Fame enshrinement ceremony will be held on Saturday April 25th on the main stage after the Screaming Mi Mi Awards show. Inductees will receive a distinctive red jacket, an achievement trophy and will be featured on exhibit at the Hot Sauce Hall of Fame Library each year at NYC Hot Sauce Expo.
This year the 3rd Annual NYC Hot Sauce Expo will take place on April 25th and April 26th 2015.
The first group on the inaugural ballot are some of the biggest and brightest names in the industry:
Brian and Marilyn Meagher of Hot Sauce Daily are very well-known to us in the BBQ and fiery foods communities, and are like a brother and sister to some of us. They’re good people. They’ve selflessly helped promote many, many deserving companies, and it’s time to give a little back to them.
Brian is undergoing hip surgery on August 5, and he will have a recovery time of 6 to 8 weeks. Even though he is a longtime employee of the U.S. Postal Service, he unfortunately does not have any sick leave left because of previous health issues.
To help them get past this upcoming “bump in the road”, the Meaghers are asking for a little bit of financial assistance. Since we BBQers and Chileheads like to take care of our own, everyone can donate whatever they can spare to this GoFundMe page: http://www.gofundme.com/brianm.
The Firecast with Scott Roberts: Firecast Podcast Episode #59 - Michele Northrup and Tom Was of Intensity Academy, Plus a Report from the Louisiana Hot Sauce Festival
Scott has a conversation with the saucy Michele Northrup and Tom Was of Intensity Academy on their spicy condiments, their new Sauceology Group co-packing venture, and making the world’s hottest lollipops. World record hot sauce collector Vic Clinco reports in from the Louisiana Hot Sauce Festival, and Scott reviews Carmelita Chile De Arbol Con Habanero Hot Sauce.
As promised a few days ago, below is my review for Buffalo Wild Wings Ghost Pepper Sauce and Salted Caramel BBQ Sauce wings. These two wings sauces, along with their Classic Margarita Sauce is a brand new trio that’s part of B-Dub’s “Sauce Lab” – which is a slick marketing term for “limited time only” flavors for their namesake chicken pieces.
Via Ken Alexander, of FieryWorld.com and one of the Head Judges of the World Hot Sauce Awards:
“Below is a list of the winners of the inaugural World Hot Sauce Awards. The awards ceremony was held at the Lafayette, La Acadian Center, and the site of the Louisiana Hot Sauce Expo.
“The winners were selected by approximately 30 judges from across the country, including executive chefs, restaurant owners, elected officials, beauty queens, hot sauce industry experts, and enthusiasts! The judges tasted 582 separate samples and each category had multiple judges. Everyone had a “hot” time and sweating foreheads, red faces, and sniffly noses were prevalent in the judge’s ranks! The awards are listed by division and category.
“My apologies if there are misspellings along the way, but there was limited time to proofread the list in an effort to get it out to everyone in a timely manner!!! Congratulations are in order for everyone who submitted an entry and especially to the winners across very crowded fields of excellent spicy sauces, spices, confections, etc etc etc!!! So without further ado, here are the lucky winners…”
It’s time for another batch of new sauces from Buffalo Wild Wings. This time out, the chicken wing chain has a trio of new flavors: the super-hot Ghost Pepper Sauce; whch by some accounts, is hotter than their previously-hottest Blazin’; Salted Caramel BBQ Sauce, a sweet and salty blend; and Classic Margarita Sauce, a fruity alcoholic beverage-style spin put into buffalo wing form.
I will be trying these (with a formal review to follow) this coming weekend, so stay tuned! If you’re interested in these BWW wing flavor options yourself, let if be known that these are only available for a limited time only at participating Buffalo Wild Wings restaurants.