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New Blair’s 2009 Halloween Reserves with Pumpkin-Shaped Bottles

New Blair's 2009 Halloween Reserves with Pumpkin-Shaped Bottles

Blair has sent out the message this morning about the new Halloween 2009 Reserves. Each one is in a unique, glass-blown bottle and contains both a vial of 16 million SHU capsaicin AND bhut jolokia (AKA “ghost chili”) powder:

Dear Chilipal,

Some Seriously Spicy Fury is brewing In Death Sauce Land on this festive Mischief Night. What better time than now to announce the release of my over the top 2009 Halloween Reserve !!!! So here it is…. Each bottle is definitely a one-of-a-kind creation. Check out this spectacular, artisan, hand-blown glass pumpkin bottle filled with Jolokia Ghost Chili and Guinness World Record-breaking 16 Million…

2010 Scovie Award Winners Announced

2010 Scovie Award Winners Announcede
Although some of the 2010 Scovie Award winners had already been contacted days ago, and their placings had been made public knowledge, the full, official list of winners have been unknown until now. The list has finally been announced and was posted up on the Fiery-Foods.com website just minutes ago. If you’re unfamiliar with them, the Scovie Awards are considered by many to be the most prestigious awards in the hot sauce and spicy food industry.

Review – Charles Vergos’ Rendezvous Famous Seasoning

Charles Vergos' Rendezvous Famous Seasoning for Memphis-style dry ribsCharles Vergos’ Rendezvous Famous Seasoning suffers from the fact that it’s not a highly versatile product. I wouldn’t expect food lovers to be able to sprinkle this stuff on salads, veggies, sandwiches, deviled eggs, or even regular grilled burgers and steaks. It started as one thing: a dry rub for Rendezvous’ delicious barbecue smoked meats, in particular pork ribs, and by God that’s what it’s good for.

It’s highly recommended that you use this on foods that you cook over low heat and do it slowly all day, with plenty of wood smoke. You know, real barbecuing. Pork shoulders, ribs, chicken and beef briskets are outstanding with Charles Vergos’ Rendezvous Famous Seasoning coated on thick. If you’re merely “grilling” (cooking fast with high heat) without smoking the meat, it’s just missing something even if this dry rub is applied. It just ain’t the same.

I picked up a bottle of Rendezvous Famous Seasoning during my trip to Memphis earlier this year to see if I could replicate the BBQ joint’s fantastic dry rub ribs at home. The following is a review of the seasoning and my efforts to achieve rib sucking nirvana…

New Hot Sauce Weekly Podcast Episode

New Hot Sauce Weekly Podcast EpisodeThere’s a brand spankin’ new episode of Hot Sauce Weekly, the first podcast dedicated to hot sauce, fiery foods, and BBQ. This episode features a great interview with Joe and Robin Leicht of Flaming Joe’s. Also, I provide my weekly sauce review, this time featuring the fabulous Ott’s Wing Sauce.

So if you’re craving great hot sauce industry coverage, be sure to download and listen to the audio podcast every week by subscribing today! You may ask, “how can I do so?” Well, you click on the RSS Feed link to download it to your feed reader or podcast catcher, or subscribe via the iTunes Feed.

Love what you hear? Please tell all your chilehead friends and family about Hot Sauce Weekly! And please vote for Hot Sauce Weekly both on Podcast Alley and iTunes – it’s super simple and it will only take you 30 seconds.

Hot Sauce Joins BBQ Joint for a Night Of Intense Food

mad-dog-hot-sauces-lineup.jpgExtreme Hot Sauce Creator Joins Forces With Greater Boston BBQ Hot Spot For A Night Of Intense Food

Extreme hot sauce company, Ashley Foods teams up with Jake’s Dixie Roadhouse for a Mad, Mad, Mad Dog Hot Food Feast.

Waltham, Massachusetts (PRWEB) October 26, 2009 – David Ashley, creator of the Mad Dog 357 Extreme Hot Sauces, is teaming up with Jake’s Dixie Roadhouse on Thursday, October 29, 2009 for a night of intense flavor, burn, and challenge to those who dare. Booked as the “Mad, Mad, Mad Dog Hot Party,” the event that starts at 7:00 pm will include a specially created menu complete with such plates as Final Rights Chicken, Hell Fire Habanero Sausage, and Grilled Liquid Fire Shrimp Skewers.

Topping the night’s bill of fare will be extreme wings made with Ashley’s Mad Dog 357 hot sauces. For all the brave souls who feel they’re up for the challenge, the night of fiery foods will also…

Hot Sauce Hijinks in Paul Blart: Mall Cop

If you haven’t seen the low-brow, park-your-brain-at-the-door comedy “Paul Blart: Mall Cop”, you’re not missing much. It’s actually a pretty harmless little flick, but don’t go out of your way to view it. I happened to catch it with the family on cable last night, and despite the predictable, formulaic plot, there were a few memorable scenes involving spicy foods.

The first one involves our hero, mall security guard Paul Blart (played by Kevin James), in a nacho-eating contest at a bar.

Scene from Paul Blart: Mall Cop

As we learn a bit later in the movie, his opponent Leon (Jamal Mixon) runs a hot sauce kiosk in the mall and has a panache for turning up the heat. The more Blart eats of the hot pepper-covered nachos, the worse the burn gets for him.

Scene from Paul Blart: Mall Cop

When it becomes unbearable, Blart has to imbibe large quantities of…

Review – Datil Sensation Mania X-Hot Mustard, Indian Summer Hot Ketchup and Tears X-Hot Ketchup

Datil Sensation Mania X-Hot Mustard, Indian Summer Hot Kecthup and Tears X-Hot KetchupNot too long along I reviewed Datil Sensation’s Datilicious Salsa – a salsa I felt that, if you can tolerate a slight burn from the highly underrated datil chiles, is a good change of pace from your commonplace salsas, especially if most of what you purchase are large, nationally-known brands. Here comes more from the Datilicious brand: a spicy mustard called Mania X-Hot Mustard and a pair of fiery ketchups called Indian Summer Hot Kecthup and Tears X-Hot Ketchup

Mad Dog 357 Debuts Pure Ghost Edition Hot Sauce

Mad Dog 357 Pure Ghost Edition Hot SauceNew Ghost Pepper Sauce Gives Consumers True Taste of World’s Hottest Pepper

Creator of the world’s hottest sauces introduces Mad Dog 357 Pure Ghost edition, celebrating the world’s hottest pepper – The Bhut Jolokia.

Sudbury, MA (PRWEB) October 21, 2009 – Ashley Food Company, known for its world famous Mad Dog 357 Hot Sauces, has created yet another reason for extreme hot sauce lovers and collectors to make new room on their shelves. Called Mad Dog 357 Pure Ghost Hot Sauce, this new extreme hot sauce features the world-record setting Bhut Jolokia pepper from Northeastern India, also known as the “Ghost Pepper”.

“The Ghost is truly one of the most unique peppers in the world, not only for its record-setting heat but also for its unique earthy flavor,” says David Ashley, master sauce crafter and president of Ashley Foods. “The goal was to create a sauce that would bring out the Ghost Pepper’s unique qualities of extreme heat and signature flavor, without the need for additional pepper extracts…

Take Some Louisiana Flavor Home From A Tabasco Sauce Factory Tour

Tabasco Sauce Factory
Put some spice in your next trip by seeing the forest preserve where the multi-plumed Tabasco bird romps and plays. Okay, that’s not really how Tabasco sauce is made, but if you never visit its Louisiana factory, how will you know for sure? No wonder it made Travel and Leisure’s list of the coolest factory tours in the world.

The free hour-long tour of this family-owned company includes a video about the special peppers that are used to make Tabasco sauce—Louisiana seedlings were shipped to Latin America to ensure brand continuity—and a glimpse inside the bottling and packaging process. You don’t get to see the barrels where the sauce is…

FireTalkers: Interview with Danise Coon and Dr. Paul Bosland of the Chile Pepper Institute

Dr. Paul Bosland and Danise Coon of the Chile Pepper InstituteFor over 15 years, the Chile Pepper Institute at New Mexico State University in Las Cruces has done some of the most advanced work on scientific breeding and genetics of chile peppers in the world. I’ve recently asked Danise Coon and Dr. Paul Bosland of the CPI some questions on a plethora of topics. If you’re unfamiliar with them, Danise Coon is the Program Coordinator and Assistant Director at the Institute. Dr. Paul Bosland is the co-founder and Director of the Institute, a Regents Professor in horticulture, one of the world’s foremost authorities on chile peppers, a book author (his latest tome is The Complete Chile Pepper Book, which he co-penned with Dave DeWitt), and famously was the one who discovered the Bhut Jolokia, which was named the world’s hottest chile pepper by Guinness World Records.

Danise and Paul gave answers on a variety of matters such as the Chile Pepper Institute itself, the world of chile peppers, their Holy Jolokia Hot Sauce co-created by CaJohn’s Fiery Foods, Dr. Bosland’s new book and if the Trinidad Scorpion pepper has any chance of surpassing the Bhut Jolokia in terms of heat…

Chileheads to Follow on Twitter

Chileheads to Follow on TwitterUnless you’re a Twitter veteran, you may or may not know that for the longest time the chilehead community has been slow to adopt the social networking service. There has been a large contingent of both the BBQ world and foodies in general populating Twitter, but they’re not specifically hot sauce and chile pepper fanatics. Thankfully, that’s beginning to change.

Below are what I consider to be the most interesting fiery foods people to follow on Twitter. They’re manufacturers, bloggers, spicy foods fans, and chile experts. Some may post or tweet a lot (perhaps a bit too much in a few cases!) and some hardly post at all, but I think they’re all worth a look.

Please keep in mind that these are only hot sauce/chile related folks listed. If you’re interested in BBQ Twitterers, a good “starter” list can be found here

Chile Pepper Industry To Increase Production

Chile Pepper Fields
Better news than from nearly one year ago, when New Mexico’s chile yield was down due to disease:

Chile peppers are a hot, spicy subject among growers and researchers in the Southwest and West.

Cheaper foreign competition has robbed the market for U.S.-grown chiles. U.S. planted acreage fell from 35,100 acres in 2000 in New Mexico, Texas, California, and Arizona to 27,900 acres in 2008. Chile production in the Southwest alone totaled about 35,000 acres in the 1990s….

Jake Melnick’s Battle Of The Bhut XXX Wing Eating Contest

Jake Melnick's Battle Of The Bhut XXX Wing Eating ContestJake Melnick’s Corner Tap in Chicago, Illinois wants to know – can you handle the heat? Jake’s signature XXX Hot Wings are made with two of the hottest peppers in the world, the Red Savina Habanero and the Bhut Jolokia, the later of which currently holds the title of hottest chile pepper in the Guinness Book of World Records. Jake’s is opening up the playing field with their first-ever “Battle of the Bhut,” XXX Hot Wing Eating Contest, Thursday, November 5 at 6 p.m.

Jake’s is currently seeking contestants for the “Battle of the Bhut,” which is open to wing fans and heat-seeking enthusiasts alike. The winner will walk away with…

The Burn Buzz – Spicy Food News 10/16/09

The Burn Buzz - Spicy Food News 10/16/09Sizzlin’ it up with a fiery new edition of The Burn Buzz, where I list hot n’ interesting links about spicy food and BBQ that have been floating around on the intertubes lately…

chile pepperHot Sauce Banned From Show – The 10 Minute Burn Extreme Hot Sauce was removed from sale at the Brighton, UK Fiery Foods Show

chile pepperAmerican Royal Barbecue Winners – From the 30th annual BBQ competition held in Kansas City, MO

chile pepperPeppers Can Help With Neuropathic Pain – Maybe, a Little

chile pepperUSDA to Block Dutch Peppers Via Canada

chile pepperIllinois Real Estate Agent Wins World Chili Cookoff in Charleston, WV

chile pepperTaco Bell Tackling Cupcakes and Smoothies?

chile pepperWing Zone Inducted into Buffalo Wing Hall of Flame