Summer Fest – One Weekend, Three Festivals

sun-prairie-wisconsin-summer-feast-bacon-brew-bbq-festThe ultimate festival for food lovers, families & craft beer enthusiasts in Wisconsin.

The Summer Feast is a 3-day celebration from June 24-26th in Sun Prairie, Wisconsin (near Madison), featuring specialty cuisines, craft beers and music. Each day, Chefs focus on different flavors which makes each day of the festival unique. There are activities for kids and adults, live music, Junior Chef Competitions and much more. The Friday & Sunday events offer free admission, are family-friendly and allow for multiple food choices at affordable prices. Saturday is for adults 21 and up and is an All-You Can Eat & Drink Festival which requires an advance ticket purchase. Enjoy three of the most unique food festivals, all in one location, all in one weekend.

Friday – The Fiery Foods Festival

June 24th, 2 pm – 12 midnight

The Fiery Foods Festival is an outdoor food festival featuring spicy-hot cuisine and ice cold drinks, admission is free. Local Chefs will prepare spicy, fiery and blazing hot foods in sample-sized portions so you can try a large variety without breaking the bank. This event is fun for the whole family with activities for kids and adults. There is an Activities Tent which offers Culinary Classes, a Junior Chef Competition and other family-friendly activities. If the kids have not built a tolerance for heat, there is a Kid’s Tent which offers junior portions of pizza, chicken tenders and other “kid favorites”. Live music is included, feel free to pull up a lawn chair, spread out a blanket or sit at one of the many tables available and enjoy the free entertainment.

Saturday – Bacon, Brew & BBQ Festival

June 25th, 12 noon – 5 pm

For adults, 21 and older, advance ticket purchase is required. The 3rd Annual Bacon, Brew & BBQ Fest features Jones Dairy Farm Bacon-infused appetizers, soups, entrees, dips, drinks and desserts prepared by the area’s top chefs. While the bacon is the focus of the event, there are hundreds of craft beers to sample, tons of barbecue from local Pit Masters and live music on three stages. This festival is only open to those 21 and older so take a break from the kids today and enjoy this one with your friends.  A single ticket purchase is required to enter the festival but once inside, everything is included.

Sunday – World Food Festival

June 26th, 12 noon – 5 pm
Free admission, kid’s activities, cooking classes await you at the World Food Fest. This family-friendly event features flavors from around the World prepared by the area’s top Chefs. You can sample foods from Africa, India, Mexico, Japan and many other Countries. Join in one of the free or low-cost classes and learn how to blend spices to make your dinners explode with flavor. Kids can compete in the Junior Chef Competition and the entire family can listen to free music, play games and enjoy some quality time together. You don’t need a passport but you will think you are traveling as you sample your way around the globe.
Summer Feast Official Website: 

The Flave Awards

The Flave Awards is spicy foods contest with 50 categories (including Hot Sauces, BBQ sauces, Salsa, Wing Sauce and lots more). All the judging is held over the course of the 3 days of the Fest, and will utilize, in part, the chefs, foodies and local celebrity personalities in attendance to help with the “Blind Tasting” judging. The organizers are also offering free vending for anyone that enters the Flave Awards.

The website can be found here: Entries are only $50 per entry (pay for 3 get the 4th free or pay for 5 and 6th & 7th free) and all winners 1st-3rd will get either a trophy or nice ribbon.

Hot Sauce Festival Season Heats Up in 2016


Just when you think things couldn’t get any hotter, think again.

More fiery foods events are being set ablaze all of the U.S. this year. And while more events does not necessarily equal satisfaction and success on all levels, there are a handful of events – including a pair of new expos – that have an excellent chance of elevating the chilehead community to another exciting level. Why, you might ask? Because they are produced or co-produced by none other than Steve Seabury himself, the man behind the hugely successful New York City Hot Sauce Expo.

Both returning for a second go-around are the California Hot Sauce Expo and the NJ Taco Festival.

The California Hot Sauce Expo, scheduled for July 16th and 17th, is similar in a lot of ways to the kick-ass NYC event in its formatting, with vendors galore and spicy eating contest, just instead hosted in sunny Long Beach, CA as opposed to the cool, crisp Brooklyn streets.

The NJ Taco Festival, while alike in a lot of ways to the aforementioned expos, obviously has a more taco-centric approach, and will have more in the way of taco and food vendors, contests, Mexican wrestling, and live heavy metal music. The New Jersey event is co-produced and co-sponsored by Heartbreaking Dawns Sauces, and is slated for September 9th and 10th.

Brand spankin’ new to 2016 are events that, like the CA Hot Sauce Expo, brings spicy foods to a largely untapped market in the western United States.

On August 6th and 7th we have the Portland Hot Sauce Expo. The Pacific Northwest is going to prove they are just as fanatical about hot foods as anyone else in America, and this show is prove it.

13087859_10154773724588572_1241427133896773897_nThe Arizona Hot Sauce Expo takes that same winning formula and hopes to set fire to the Southwest on November 12th and 13th. This event is presented by both Heartbreaking Dawns and High River Sauces.

So there you have it…plenty of incendiary events to plan for if you live near one of those geographic areas. They are not to be missed.

Oh, and I’m just getting started, as there are many, many other chile pepper and hot sauce festivals being held around this great country of ours. Looks for announcements and press releases on other events in the coming weeks!

My Chilehead Calendar of Hot Sauce/Chile Pepper Events is always a work in progress. If you are running an event and want it added to the calendar and featured on the blog, please contact me and send me a press release with all of the details. Thanks!

Carol Borge to Join Chile Pepper Magazine

Carol BorgeNews courtesy of Carol Borge, producer of the Houston Hot Sauce Festival:

Exciting announcement.  As of May 5, I have a new position in the world of Chileheads.

I am very pleased and excited regarding my new position as National Sales Director for Chile Pepper Magazine. I have 15+ years experience in the Chilehead industry. I have made tons of friends and connections with “HOT” companies. Chileheads share their spicy passion for the love of food, and more, as a family with common zesty interests. A lot of you know me, or of me, in the fiery food world. I look forward to bringing great marketing opportunities to you at Chile Pepper Magazine.

I predict great things to come in this position.

Stay hot!!!

Carol Borge


A little pepper P.S. This will not effect my role with the Houston Hot Sauce Festival. I will be staying just as involved.  And doing a great job for both!!!

Patter Fam Foods Now Open!

Filter by typeFilter by dateSearch Media patter UPLOADING  1 / 1 – patter-fam-foods-now-open.jpg ATTACHMENT DETAILS  patter-fam-foods-now-openWheelersburg, Ohio – Patter Fam Foods, a full-service sauce co-packing facility, is now approved for acidic foods manufacturing.  A subsidiary of Patter Fam Sauces, LLC, it is located in the Ohio-Kentucky-West Virginia tri-state region, in the heart of some of the richest agricultural regions in the Easter U.S.

Their niche is the small producer/cottage based industry that is underserved by the co-packing industry.  They can produce in quantities as small as 10 gallons or as large as you need.  Producers can avoid the large production quantities required by most co-packers.

Patter Fam Foods is actively looking for food producers with a new product or limited budget, restaurants, or start-ups looking for a way to make their product “market ready”.  They provide consulting, branding, product development and logistic services.  They can manufacture your recipe or develop a private label line for your restaurant or food company.

As an extension of their successful Patter Fam Sauces brand, they have a proven track record for high quality food products and service.  Owner Sam Peters said, “We are dedicated to outstanding customer service and partnerships with our clients.  Our mission has always been to make every dining experience great!”

Patter Fam Foods is located at 8019 Hayport Road in Wheelersburg, OH at the intersection of Hayport Road and Old Gallia Pike.  For more information you may visit their website, or phone 740-352-2008.

I Want Your Announcements, News and Press Releases!

steve-and-lisa-seabury-with-scott-roberts-press-releasesI’ll begin this post by saying that Steve Seabury, owner of High River Sauces and producer of the NYC Hot Sauce Expo, “gets it”.

I’ve singled Seabury out as a stellar example of someone who not only is a well-liked member of the specialty food community, but also someone who knows how to effectively market himself and his efforts to heights achieved by few others in the fiery foods industry.

Yes, there are a dozen and one ways to market yourself in today’s multi-pronged society, and I urge everyone to pursue every avenue they can. Yet there exists a scarcely-utilized method of promotion that few in the hot sauce or BBQ world even think about: the press release.

Without fail, Seabury will send press releases and news for all of his ventures. He truly understands the effectiveness that a well-written and info-packed news blast can give him and his business. I urge a lot more of you to do the same!

I want to post up any news, announcements, press releases, events, contest wins, or anything that would be of great interest to the bulk of national fiery foods and BBQ fans!

I’ll promote my blog post to numerous chilehead groups, my own Facebook page with 5,250+ likes, my 23,000+ Twitter followers, and numerous other pages, groups and social media accounts.

There are a couple of things I ask that you do when submitting any type of info to me:

  1. Please write a few sentences introducing yourself and describing the goods or services you provide. Believe me, this will make you seem like an approachable human, and not as some impersonal jerk who “cold calls” or spams me an email with no explanation or description, when you should instead take a few minutes of your time to craft a personal message.
  2. No Kickstarter or crowdfunding campaigns. Read this link is you are even tempted or think that you might be exempt from this rule: A Few Quick Thoughts on Kickstarter Campaigns. Seriously.

I truly want to help out our industry and lot of very deserving small businesses. The more word we get out, the stronger we will be as a whole. So send in your press releases and announcements to my email address at scott (at) (and not my Twitter account, LinkedIn account, etc.).

I cannot guarantee that I will put up every submission, but I will do my best to post up and promote the best and most pertinent content. Thanks, everyone!


Ultimate Taco Seasoning Recipe

Scott's spicy taco seasoning recipeSo you’re looking for a good taco seasoning recipe? Maybe a variation with some spicy chile pepper kick to it? Well, my fellow foodie and internet traveler, you’ve come to the right destination!

How I came to creating this particular taco seasoning spice mix is as follows. Please bare with me.

“Mexican night” around Casa Del Roberts is a frequently-occurring and much-anticipated occasion. Naturally, whether our main vessel of holding and consuming taco meat comes in the guise of crunchy tacos, soft tacos, burritos, nachos, enchiladas, taco burgers, or even the odd Mexican pizza, the constant need for taco seasoning is mammoth. Sure, I could stock up on a handful of those decent-tasting taco seasoning pouches from my local supermarket, but sometimes I do run out of the processed stuff in the packets and need to throw something together in a pinch.

Hence this simple recipe for taco seasoning powder works wonders and tastes great!

This recipe makes about a 1/2 cup of seasoning, so you should have plenty leftover after making tacos; enough for several more applications. Just do basic math if you wish to double or halve the amounts listed below.

The majority of you probably have most if not all the ingredients already in your kitchen you will need for this.

Taco Seasoning Recipe

This is a milder version that is safe for most people. This recipe does have a touch of warmth, but nothing too drastic. For a spicier version, see the Scott’s Spicy Taco Seasoning Recipe Variation below.

Yield: Approx 1/2 cup of taco seasoning

2 TBSP chili powder
5 tsp paprika
4 1/2 tsp cumin
1 TBSP dried onion
2 1/2 tsp garlic powder
2 tsp sea salt
2 tsp black pepper
2 tsp oregano
1/2 tsp cayenne pepper

Scott’s Spicy Taco Seasoning Recipe Variation

Love hot foods? Are you a chilehead? Want your Mexican to have a little kick to it? Try this spicier version. It’s not only hotter from a chile pepper perspective, but has a bolder overall flavor, too.

2 TBSP chili powder
5 tsp cumin
5 tsp paprika
1 TBSP garlic powder
1 TBSP dried onion
2 tsp sea salt
2 1/2 tsp black pepper
2 tsp oregano
1 1/2 tsp cayenne pepper or 1/2 to 1 tsp of habanero powder (depending on your heat tolerance)


1. Mix together all ingredients in a bowl. Store in an airtight container along with your other spices.

2. Use 3 tablespoons of taco seasoning and 3/4 hot cup of water to every 1 pound of cooked meat you need (I’ve found that one pound of taco meat is enough for a normal family of four). Add taco seasoning, hot water and ground beef together in a saucepan, thoroughly blend together, and bring to a gentle boil on your stove top. Down the heat down to low and simmer until most of the water has evaporated.

NOTES: You can also use this taco seasoning recipe as a seasoning for homemade chili if you don’t have any handy, or use my basic chili powder recipe.


Grilling Wings Missouri-Style


What’s that? You mean haven’t tried chicken wing drumettes and flats “Missouri-style”? If you’re unfamiliar with this tiny little live-fire recipe twist on grilling these popular poultry pieces, it simply combines the best of grilling (hot and fast cooking) and true outdoor barbecuing (low n’ slow with a touch of wood smoke). The results are spectacular!

And if you’re unlearned about grilling wings, period, and are just used to frying them indoors, you’re missing quite a treat. The great thing about grilled wings is that the fat drips down, the skin gets lovely and crispy and you don’t have to deal with cooking with hot oil (and the disposal associated with using it). Plus, you get a delicious grilled flavor!

To first implement Missouri-style, first lay out some fresh chicken wings on a pan and place a moderate amount of cracked black pepper and salt on them.


Next, set ablaze about 50-70% of the charcoal you would normally use for the size of grill you have (this works the same for both lump charcoal and briquettes). After the flames die and coals turn gray, carefully push them to one side. This will create two heat zones inside the grill: high and low. Toss in a couple of (dry) wood chips or chunks to add a delightful touch of smoke to the wings.


After the flames die and coals turn gray, carefully push them to one side.

Place the grill grate down and carefully lay out the wings in the low temperature zone.


Keep the lid closed when cooking. Cook them for approximately 15-20 minutes on each side so that they’ll soak up some wood smoke and light amounts of heat. The skin should be getting darker. (At this point, about half way through the complete cook) remove the wings from the grill.

The skin should be getting darker.

Pour out your favorite sauce in a bowl. Buffalo sauces are always an excellent choice (I love using Defcon Sauces Defence Condition #2 Wing Sauce), but you can employ BBQ sauce, jerk sauce, teriyaki sauce, or whatever your little heart desires!

Pour out your favorite sauce in a bowl.

With a pair of tongs, toss the wings until every square centimeter of their surface is covered liberally with the sauce.


Slap these bad boys back on the grill.


When replacing the sauced wings on the grates, place them them directly over the coals and/or the high temperature zone. Cook the drummettes for approximately five minutes per side. If you’re using a thin sauce, you may wish to apply a little extra to the top of each wing. Close the grill’s lid and let the cooker do its magic.

Meanwhile, the sauce will thicken and caramelize, the skin will become extra crispy and begin to char.

Open the lid. With your meat thermometer, check one of the thicker wings; the internal temperature should read 165°F or higher. Keep in mind that while the smoke will add a touch of pinkness to the meat inside close to the skin, the flesh connected to the bone should be thoroughly cooked through and white in color. Serve with your favorite sides, grab a bundle of wet wipes, and pig out…Missouri-Style!

Video BBQ Pitmaster Courses with Dr. BBQ Ray Lampe

Debunking Six of My Most Despised Grilling and Meat Myths

steak-myths-scott-robertsHere’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 considered the best way to cook larger pieces of meat like pork and beef ribs, pork shoulder and beef brisket. BBQ can take several hours, all day, or even overnight, depending on the size of meat and your cooking schedule. BBQ also often utilizes wood smoke for an additional smoky flavor.

It should also be noted that the addition of a BBQ sauce or seasoning does not qualify any meat as being true “barbecue.” While cooks should be open to combining techniques, methods, styles and flavors as they see fit, they should be careful not to confuse the two words.

Myth #2: Searing a steak seals in the juices.

Busted. Juices can still escape a fully blackened outside layer of meat. But that doesn’t mean you have to stop searing steaks or fillets, as it actually can add a lot of good flavor. When the meat’s surface comes in contact with a super-hot grill, beef proteins will recombine with sugars to trigger the Maillard Reaction, which delivers the outside crust’s deliciousness.

Myth #3: The red or pink in barbecued meat means the meat is undercooked.

Wrong. If the outside of the meat contains a rosy color, this is a natural, healthy reaction from it being smoked. This lovely pinkness is called a “smoke ring” and gives your food an extra dimension of flavor.

Myth #4: Pork that is slightly pink will make you ill or kill you.

Usually untrue. While you should always cook pig meat to a temperature of 160°F to kill off anything potentially harmful, a fully done pork roast can still have a slightly pink center.

Myth #5: That red liquid emanating from rare meat is blood.

Busted. Meat – in particular beef – is bled out before it reaches your grocery store or butcher shop display cases. That blood-like, semi-watery juice is called myoglobin, an iron- and oxygen-binding protein found in the muscle tissue of animals and is harmless and safe to eat.

Myth #6: A barbecue fork is the proper tool for turning a steak.

Not really. Stabbing a slab of meat with a fork serves only to puncture the meat and drain out the juices. Turn your fillets, burgers, steaks, or ribs with tongs instead.

What about you? What misconceptions and falsehoods about grilling really get your goat?

Video BBQ Pitmaster Courses with Dr. BBQ Ray Lampe

Chile Pepper Magazine To Sponsor National Fiery Foods & BBQ Show

chile-pepper-magazineNews from Dave DeWitt:

“As many of you know, I was the founding editor of Chile Pepper magazine from 1987 to 1996. I was never the owner or publisher of that magazine. After I left, the magazine was bought and sold about five or six times until it ended up in the hands of McAby Media in Stafford, Texas. They have done a wonderful job publishing the magazine and a few years ago started exhibiting at our national show here in Albuquerque.



In March at the show this year, I had a discussion with Rick McMillen, the former publisher of Chile Pepper, who’s now ‘retired’ but still writes articles and columns for the magazine. His son, Sir McMillen, is now the publisher. Rick and I discussed the possibility of the magazine sponsoring the show, and Rick suggested that I write a proposal and if he liked it, he would pass it on to Sir. Yesterday, Sir and I came to an agreement, and now Chile Pepper magazine is an official sponsor of the show, and I’ll probably be writing again for the magazine I helped to found 29 years ago! It really is like a dream come true for me, and Sir has issued this statement: ‘Chile Pepper magazine is thrilled to be an official sponsor of the National Fiery Foods & BBQ Show. It only makes sense that two revered companies within the chilehead community join forces. Together we can continue to build our own brands, reach more of the ever growing chilehead community, and expose more and more Americans to the spicy lifestyle.'”


NYC Hot Sauce Expo 2016 – Screaming Mi Mi Award Winners


The NYC Hot Sauce Expo is proud to announce the 2016 Screaming Mi Mi Award winners. With hundreds of entries the winners were selected by blind taste test by New Yorks finest and brightest  in the culinary industry. The panel consisted of chefs from FOX, CBS and Food Networks, Food Critics from NYC Newspapers, Bloggers, Magazines, Hot Sauce Retailers, and some of NYC’s Top Chefs. The Screaming Mi Mi Awards have been creating a large industry buzz within the Hot Sauce Community. Past winners have received features on TV, magazines, newspapers creating a profile that has lead for their product distributed by wholesalers and national retail outlets.

This year’s top honors goes out to Ghost Scream Hot Sauce for winning the Grand World Champion. The panel of judges gave his Shost Scream Hot Sauce the top honors of all entries.

Here are your 2016 Screaming Mi Mi Award Winners.

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Asian Style

Yai’s Thai

Chili Garlic Hot Sauce

2nd Place – Jersey Barnfire – Ginger

3rd Place – BONMi – BONMi Bonfire Sauce

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Caribbean Style

Krista’s Caribbean Kitchen


2nd Place – Dashelito’s – Undertow Caribbean Curry Hot Pepper Sauce

3rd Place – Dirty Dicks – Pepper Sauce

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Louisiana Style

Hoff & Pepper

Hoff Sauce

2nd Place – Ed’s Red – XX Hot Sauce

3rd Place – Gater Hammock – Gator Sauce

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award


Caption Foods

Old Man Gourmet Creole

2nd Place – Jersey Barnfire – Smoked Ghost Taco

3rd Place – All Spice Café – Chipotle Garlic

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Fruit Based

Dirty Dicks

Hot Pepper Sauce

2nd Place – VooDoo Chile – Psycho Tropic

3rd Place – Clamlube Brand – Authentic Black

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Fruit Based Hot

Dirty Dicks

Hot Pepper Sauce

2nd Place – Angry Goat – Purple Hippo Hot Sauce

3rd Place – Red Flag Spicy Foods – Not Dead Yet

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award


Crowley’s Hot Sauce

Haba Nice Day

2nd Place – Volcanic Peppers – Volcanic Dust

3rd Place – Heartbreaking Dawns – 1542

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award


Hell’s Kitchen

Retro Jalapeno

2nd Place – Hot & Pepper – Hoff Sauce

3rd Place – Queen Majesty – Jalapeno

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Pepper Blend Mild

Jersey Barnfire

Black Garlic

2nd Place – Lucky Dog – Brown Label

3rd Place – Friendly Fire – Tamarind & Ghost Pepper

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Pepper Blend Hot

Ghost Scream

Ghost Scream Hot Sauce

2nd Place – Rescue Me Hot Sauce

3rd Place – Purple Pam – Kiss of Death

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

XXX Hot Sauce

Cully’s Hot Sauce


2nd Place – Heartbreaking Dawns – Fervor

3rd Place – Primo’s – Swampadelic

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Chicken Wing

Defcon Sauces

Defense Condition #3

2nd Place – Defcon Sauces – Curbstomp

3rd Place – Defcon Sauces – Cluckwing Orange

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Spicy BBQ

Texas Rib Ranger

Hot BBQ Sauce

2nd Place – Tom’s Roid-Rippin’- Double RR Citrus BBQ

2nd Place – Rufus Teague – Blazing Hot BBQ

3rd Place – Southern Belle – Spicy Hickory Smoke

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Spicy Salsa

Texas Brew Salsa

Hot Iron Habanero

2nd Place – Todd’s Original – Ghost Pepper Salsa

3rd Place – Deception Salsa – Oink

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Best Hot Sauce Label

Puckerbutt Pepper Company

The Reaper

2nd Place – All Spice Café – Cayenne Habanero

3rd Place – Mikey V’s – 512 Pot Sauce

2016 NYC Hot Sauce Expo

Screaming Mi Mi Award

Grand World Champion

Ghost Scream

Ghost Scream Hot Sauce


For more information about the NYC Hot Sauce Expo please contact Steve Seabury:


Hot Sauce Hall of Fame Class of 2016


Immediate Release

March 29th, 2016

Hot Sauce Hall of Fame Class of 2016

The Hot Sauce Hall of Fame Foundation is very proud to announce the Hot Sauce Hall of Fame Class of 2016. The Hot Sauce Hall of Fame will induct 5 people all of which have been very instrumental in the fiery foods. After months of balloting, with just shy of 500 voters, the NYC Hot Sauce Expo is now proud to announce and present the Class of 2016.

This year’s group are the biggest and brightest names in the industry. One of Legend. One of inspiration. Here is your Hot Sauce Hall of Fame Class of 2016.

  1. Blair Lazar – Blair’s Sauces and Snacks: Heating up over 31 countries, printed in six languages, and Guinness World Record certified with the hottest product created, Blair’s passion for peppers is ever present. It is what fuels the fiery phenomena that’s called the Death Sauce.
  2. David Tran – Huy Fong Foods (Sriracha Sauce): Started in 1980 and has grown to be the leader in Asian Hot Sauce with his Sriracha Sauce also known to hot sauce fans as the “Rooster Sauce”.
  3. Jacob Frank – Founder of Frank’s Red Hot and one of the biggest selling hot sauces in the country. Frank’s RedHot cayenne pepper sauce was used as the secret ingredient for the first ever Buffalo Wings in Buffalo, New York, putting it on the map and starting the flavor craze that has led to consumers obsession with all things Buffalo-flavor.
  4. Marie Sharp – Marie Sharp’s & the Original Melinda’s: Owner Marie Sharp’s Fine Foods Ltd. – Started making sauce in the early 80’s and actually was the creator of Melinda’s sauces. Her sauce is the quintessential Central American hot sauce awesome flavor and great heat!
  5. Sam Garner – Texas Pete: This hot sauce was introduced to the world in 1929 and is now the 3rd largest selling hot sauce in the country.

The Hot Sauce Hall of Fame enshrinement ceremony will be held on Saturday April 23rd  on the main stage of the NYC Hot Sauce Expo.  Inductees will receive a distinctive Red Jacket and a Hall of Fame Ring.

This year the 4th Annual NYC Hot Sauce Expo will take place on April 23rd and 24th at the Brooklyn Expo Center in Brooklyn, NY.

For More Information Please Contact Steve Seabury:
Info on the NYC Hot Sauce Expo:

Get funny chile pepper t-shirts, chilehead t-shirts and hot sauce tees

The Firecast Podcast Returning For 2016 Episodes

the-firecast-hot-sauce-bbq-chile-pepper-podcast-2016There is great news for chileheads, BBQers and fiery foods fans everywhere!

After taking a brief hiatus, The Firecast Spicy Food, BBQ and Hot Sauce Podcast Show is returning soon with all-new episodes for its 2016 season! Some cool topics and guests are planned with the coverage all you foodies have grown to love.

As always, listening to The Firecast is extremely easy! There are a vast number of ways to listen, subscribe ad download the episodes on virtual every internet-enabled electronic device known to man. Go to The Firecast‘s Subscribe and Connect page to peruse all the different options you have available.

The Firecast is the most listened-to show on the internet with a focus on hot sauce, fiery foods and BBQ. The program aims to feature the best and most diverse coverage of spicy food, sauces, seasoning, grilling, barbecue smoking, chile peppers, buffalo wings, chili and more, with weekly product previews and interviews with the biggest movers and shakers in the industry. New podcast episodes are released roughly twice per month.

The Firecast Podcast is downloaded on average of over 45,000 times per month, with new episodes racking up more than 12,000 downloads each.  The show began in 2010 as a YouTube video show, and transitioned into its current audio format in mid-2012.

Website Link:

The 28th National Fiery Foods and Barbecue Show is Almost Here!

28th Annual National Fiery Foods and BBQ Show in Albuquerque, NMAlbuquerque, NM – The 28th annual National Fiery Foods & Barbecue Show is drawing near as hundreds of exhibitors prepare their best gourmet foods, sauces, spices, sweet-heat treats and rubs to showcase at Sandia Resort and Casino March 4-6, 2016 in Albuquerque, New Mexico. The event will feature more than 1,000 different products from the U.S. and around the world.

The Fiery Foods Show is the country’s largest gathering of fiery food products and barbecue sauces. The 2015 event welcomed a record number of attendees and organizers of the event expect even more for the 28th annual event. This year the Fiery Foods Show will host multi-media demonstrations and a margarita challenge for the first time. Its official mascot, Chile the Kid will return, greeting guests throughout the weekend.

Multimedia presentations Saturday and Sunday will include a Tequila Demonstration by mixologist Greg Mays; Kelly Urig on her book, New Mexico Chiles: History, Legend and Lore; Dave DeWitt on his book, The Field Guide to Peppers; and Tim Ziegler on Spices & Chiles in Regional and Ethnic Cuisines.

While many exhibitors will display their award-winning selections, others will showcase first-time products. Attendees can also enjoy select Scovie Award-winning products, recognized as the top fiery food products in the world. The annual competition organized by the producers of the Fiery Foods Show is one of the most competitive blind tasted food competitions in the U.S., and receives hundreds of entries each year.

About the National Fiery Foods & Barbecue Show
The 2016 National Fiery Foods & Barbecue Show will take place March 4-6, 2016 at Sandia Resort and Casino in Albuquerque, New Mexico. Vendors from across the country will be in attendance. The show is open to the general public and trade (wholesale) buyers. Hours of the show are:

Friday, March 4
11am-4pm: trade only
4pm-8pm: trade and general public
Saturday, March 5
9am-11am: trade only
11am-7pm: trade and general public
Sunday, March 6
9am-11am: trade only
11am-6pm: trade and general public

Tickets are $15 for adults and $5 for youth 18 and younger. Advanced tickets will be available through Ticketmaster for $12, and at the Sandia Resort and Casino box office. Parking is free. For more information visit

Hot Sauce Merger – Houston Hot Sauce Festival and Louisiana Hot Sauce Exposition, Inc. Announce Alliance


Houston, Texas, 01/11/2016Carol Fox Borge of The Houston Hot Sauce Festival and Dana Romero, Chairman of The Louisiana Hot Sauce Exposition, Inc. announced today that they will be forming an alliance to manage their respective fiery food events.

The Houston Hot Sauce Festival is one of the oldest fiery events in the nation, with over 100 vendors showcasing a wide range of products and crafts. The Louisiana Hot Sauce Exposition Inc. manages The Louisiana Hot Sauce Expo in Lafayette, Louisiana and the Florida Festival of Flavor & Fire in Lakeland, Florida. Similar events that offer the same perspective. The synergy created by this alliance will solidify the efforts of bringing the top vendors in the fiery gourmet foods market to the Gulf Coast area from Texas to Florida, improving the market efforts of the vendors, and providing accessibility of these vendors to the areas served by these events.

“This opportunity to expand our efforts of the past fifteen years from the Houston Metroplex to the region of Central Florida and all the area in between is a big win for both consumers and providers of gourmet specialty food! Fiery is one of the fastest growing segments of this industry”, states Carol.

Romero stated at the signing of the alliance agreement “We are so happy to have Carol on our Board of Directors, her Houston Hot Sauce Festival is a great fit for our organization as a way to continue our goal of introducing people to the excitement these products bring to food.”

The three events are scheduled to take place as following:

The Louisiana Hot Sauce Expo held inside Blackham Coliseum, Lafayette, La. on April 16-17, 2016.

The Florida Festival of Flavor and Fire held inside The Lakeland Center, Lakeland, Fl. on June 11-12, 2016.

The Houston Hot Sauce Festival to be held inside the Stafford Center, Stafford, Tx. on Sept. 17-18, 2016.

For more information, please contact Dana Romero:

Louisiana Hot Sauce Exposition, Inc.
5000 Freetown Road
New Iberia, La. 70560

The Hot Sauce Hall of Fame 2016 Final Ballot Announcement


The Hot Sauce Hall of Fame Final Ballot Announcement

The Hot Sauce Hall of Fame is back and commissioner Steve Seabury of High River Sauces will conduct the induction ceremony live at the 4th annual NYC Hot Sauce Expo in Brooklyn, NY on April 23rd at 2 PM. This year the Hall of Fame will induct 5 people who have been very instrumental in the Hot Sauce industry. The inducted class of 2016 will receive a distinctive Red Jacket, Hall of Fame Ring and will be enshrined legendary of honors into the Hot Sauce Hall of Fame.

To be eligible for the nominating or voting process, a person must operate within the fiery foods industry for a minimum of 3 years. These people also known as the Selection Committee, consists of hot sauce companies, retailers, distributors, exporters, chile pepper growers, media and restaurateurs who specialize if spicy foods and hot sauce. The Selection Committee will be polled by email from the Hall of Fame’s Senators Board in which the board will eventually narrow the Selection Committee’s ballots down to the final list to 10.

After months of debating and voting from the  Selection Committee, the committee have narrowed down their final nominations to some of the biggest and brightest names in the industry.

The Final Ballot Nominations:

Alvin Baumer – Crystal Hot Sauce: Started in 1923, Crystals has become a Louisiana institution and is one of the fastest growing condiment manufacturers in the country with over 4.5 million gallons of hot sauce each year.

Blair Lazar – Blair’s: Heating up over 31 countries, printed in six languages, and Guinness World Record certified with the hottest product created, Blair’s passion for peppers is ever present. It is what fuels the fiery phenomena that’s called the Death Sauce.

David Ashley – Mad Dog: Owner of Ashley Foods. David has been creating hot sauce for well over 20 plus years and was one of the first to sell extract sauces with his 357 Mad Dog Hot Sauce.

Dave Lutes – Hot Shots Distribution: Founder of Hot Shots Distribution. One of the original hot sauce distributors and one of the biggest. Still operating for almost 20 years.

David Tran – Huy Fong Foods (Sriracha Sauce): Started in 1980 and has grown to be the leader in Asian Hot Sauce with his Sriracha Sauce also known to hot sauce fans as the “Rooster Sauce”.

Jacob Frank – Founder of Franks Red Hot. The first bottle was produced in 1920 and later became the secret ingredient for the Buffalo Wings in Buffalo, NY. “I Put That $#!t on Everything!”

Jose-Luis Saavedra, Sr. – Tapatio Salsa Picante Hot Sauce: Started in 1971 in Vernon, CA. Celebrating 45 years of making in 2016 it has now grown into one of the biggest family owned hot sauce companies in the country. It’s a sauce that’s…very saucy!

Marie Sharp – Marie Sharp’s & the Original Melinda’s: Owner Marie Sharp’s Fine Foods Ltd. – Started making sauce in the early 80’s and actually was the creator of Melinda’s sauces. Her sauce is the quintessential Central American hot sauce awesome flavor and great heat!

Sam Garner – Texas Pete: This hot sauce was introduced to the world in 1929 and is now the 3rd largest selling hot sauce in the country.

Si Brown – Louisiana Brand Hot Sauce: Founded in New Iberia, Louisiana in 1928. The brand now features the word, “Original” in its name along with the famous Red Dot. The hot sauce is known for being full of flavor without an overwhelming amount of heat.

How You Can Vote

If you meet the above requirement of having operated in some capacity on the fiery foods industry for at least three years, then you can download and fill out the ballot below, available in PDF format:

PDF Ballot PDF 


There are two ways to vote:


1. Right click on the link above and save to your computer.
2. Fill out all fields electronically and select the five nominees you feel most deserve to be in the second year class of the Hot Sauce Hall of Fame
3. Email ballot to Steve Seabury:

Postal Mail

1. Right click on either link above and save to your computer.
2. Print out form and fill out all fields and select the five nominees you feel most deserve to be in the first year class of the Hot Sauce Hall of Fame
3. Mail printed out ballot to the address below:

High River Entertainment
24 Saber Drive
Kings Park, NY 11754

All Ballots Must Arrive By March 15th 2016!

For more info on the Hot Sauce Hall of Fame please visit the NYC Hot Sauce Expo Website:


Review - Doc Love The System Dating DictionaryIn the grand matters of life and love and dating, I’m definitely not a pick up artist. I’m not looking for “friends with benefits” or a “no strings attached” sexual relationship (quite frankly, that concept sickens me) or a one-night stand.

Instead, Scott Roberts is a regular, down-to-earth, single guy and a full-time dad to two teenage boys looking for for “the one”. I’m seeking a healthy, long term relationship with a women that will hopefully will lead me and this lucky lady down the church aisle one of these years.

I’m fairly confident, well-adjusted, doing well in my job, I love to laugh and be funny, and I’m decent-looking. But is that enough to traverse the pitfalls of dating and is it enough to keep women interested and happy? And come to think of it, what actually does make woman happy? Can anyone on planet earth really understand women?

What is The System?

Author and “love coach” Doc Love claims that he does indeed understand women, and is perhaps the first in 6,000 years to do so. Over a span of 40 years, Doc Love has interviewed over 10,000 women and asked them honest and direct questions about what it is that keeps them around certain men and what makes them leave other men. He has not only taken to account what women have said about their feelings, but more importantly, what they’ve said about their actual actions.

This is key to Doc Love’s teachings, and he’s amassed his findings in a book called The System – The Dating Dictionary. Doc has sent me a free copy for review, let me tell you, it is an eye-opener! It’s an all actions-based strategy where men will make decisions based on things that Doc has dubbed the Bottom Line Factor and the Reality Factor in females, which help you gauge a woman on her actions based on her all-important Interest Level in you.

For instance, if a woman has high Interest Level in you, she will be more affectionate, nag you less, be more open and flexible, always manages to find a way to be with you and never breaks dates regardless of how difficult her circumstances are, has a good attitude just about all of the time, and is generally positive, happy and supportive of you. If a woman has low Interest Level in you, she will tend to cancel dates with you, will nag you or criticize you, will not be affectionate towards you, and will tend to be moody and distant. You don’t go by what the woman says, but go by what she actually does, to figure all this out.

It is the actions of the man that will determine what a woman’s Interest Level is, and can actually be raised and lowered by male traits such as Challenge, Confidence and Self-Control. Positive attributes like affection, romance, humor, and respect can raise that Interest Level (making the likelihood of a woman falling in love with you greater) into the stratosphere, while negative ones such as jealousy, lack of patience, lack of self-control, and negative talk can drop her Interest Level in you like a rock.

The System will also teach you how to filter out the bad women that unfortunately pollute the dating pool. I cannot stress how crucial it was to learn this! There are lots of mercenaries/gold diggers, mentally ill women, women loaded with baggage, users and “professional daters”, feminists, and more all prowling around, and men need to learn how to spot the “red flags” immediately to save themselves time, money and trouble.

I have used this in my own life (with a recent relationship that ended, plus an ex-girlfriend who tried to squeeze her way back into my life), and the results were incredible. Before knowing the teachings of The System, I might have succumb to either of the women’s advances and rationalized their weird behavior and actions (therefore getting back into bad relationships with them). But thanks to The System, I have learned how to say “no!” to poisonous females like this in my life.

What this book is and is not…

Doc Love’s The System is not…
– A book that tells you how to “conquer” or seduce women
– A book that tells you how to “trick” women into liking you or having sex with you
– A book with smooth or suave pickup lines or strategies on how to up your “game” with women

Here’s what The System actually is: a common sense guide that will lead you through dating in hopes that you will have a monogamous, long-term relationship that will ultimately lead to a happy, divorce-free marriage. In fact, concepts like sex (as important as it is to a healthy marriage) isn’t really a key in The System.

This book teaches you to SHOW your love to a woman, not just tell her. It will give you the know-how to be not a “bad boy”, not a “wimp”, but gentle “good guy” with cool confidence and humor that women truly want to be around and more importantly, keep around. It will help your chances in having a lady’s loyalty, honestly and trust skyrocketing in you.

Applying The System

The System can a real life changer. But the difficult part is applying it to your life. You need to forget about the endless tons and tons of bad advice you’ve been brainwashed into believing over the years. Wise old Yoda once said, “you must unlearn what you have learned!” It’s a matter of removing the erroneous crap you’ve learned previously, and “rewiring” your brain (and your heart) to act and think differently.

Doc Love recommends to read the entirety of The System – The Dating Dictionary once a week at least fifteen weeks in a row, and then seven pages a night after that. That may sound unreasonable and daunting, but The System is not an extremely long book, and it’s broken down into very short chapters (some of them are less than a page long), making it very digestible even for the most unmotivated readers.


If there are any gripes about the book at all, it’s that the topics are listed alphabetically (hence the phrase, “Dating Dictionary“). Maybe if there was a way to perhaps get the topics arranged in a more chronological fashion, from getting the woman’s phone number to the first date to getting into a steady relationship to maintaining a healthy marriage, it might be helpful in some aspects. But as I’ve already mentioned, since Doc recommends multiple readings of THE SYSTEM to get the information to sink in, plowing through the book from front to back and covering all the subjects multiple times, you slowly still get a sense of knowing what to do at all points of dating.

Also, the cover art of The System – The Dating Dictionary could use some updating. With the stark black and red colors, the dated ’80s/’90s fonts, and a pair of women’s legs adorning the front, it looks more like this would be a cheap, sleazy “pick up artist” book than what it actually is: a modern, essential guide that every man on the face of the planet should study and memorize.

But these are just very minor complaints. Don’t let them deter you from getting a copy of The System.

In Summary

This book is a gold mine…no, a diamond mine, and I think it should be required reading for all men. The $99 price tag may seem a little steep for a paperback book, but think of how much cash you would blow on a couple of dates, or going out for a few nights out on the town (a nice dinner, some glasses of wine…). Sacrificing even two dates is more than worth it, especially if those two dates are with a woman who’s non-receptive to you and the dates never lead to anywhere.

And what about men hope are already in a relationship, whether be a marriage or a long-time girlfriend? Well, I think this book is a must-read for them, too, especially if your woman has begun to get distant, grouchy, nagging, inaffectionate, or in constant “PMS” or bickering mode with you. There’s something every man can benefit from.

The System comes highly recommended from me.

Rating: 5star

To purchase The System – The Dating Dictionary, simply go to For the $99 price (plus shipping), you get a copy of the book, a CD called “The Interview”, which is Doc Love giving a good, general overview of The System, and a CD titled “The Speech”, which has Doc giving a seminar presentation in front of a group of men and woman, covering even more nuggets of juicy info.

So buy it. Learn it. Know it. And love it.

Hottest conference in town, NMSU’s annual New Mexico Chile Conference set for Feb. 1-2, 2016

2016 New Mexico Chile ConferenceRegistration is now open for the world’s largest conference dedicated to chile peppers, the 2016 New Mexico Chile Conference. The event runs Feb. 1-2 at Hotel Encanto de Las Cruces and is hosted by New Mexico State University’s Chile Pepper Institute. Conference registration and additional details are available at

This year’s conference will focus on the use of drones in agriculture, new regulations and research into food modernization safety, current chile marketing strategies and updates on mechanization as well as insect and weed control. There will also be updates from the New Mexico Chile Association and the Chile Pepper Institute Development Leadership Council.

“The New Mexico Chile Conference brings together growers, producers, processors and researchers from all over the world to learn about the latest innovations and research in the chile pepper industry,” said Danise Coon, senior research specialist at the Chile Pepper Institute. “This year’s guest speaker, Jerry Miller, from High Desert Consulting, will highlight opportunities in using drones in agriculture.”

Conference pre-registration is $110 for individuals and $450 for a vendor booth. Walk-ins are $120 for individuals and $475 for booths. For further information, contact the Chile Pepper Institute at 575-646-3028.

Firecast Podcast Episode #87 – Dana Romero on the CABOOM! CaJohn Hard Documentary

firecast-podcast-ep-87-dana-romero-louisiana-hot-sauce-expo-cajohn-caboom-documentaryListen Instantly!

Click Above to Listen to This Episode Now!

Episode #87 – Dana Romero on the CABOOM! CaJohn Hard Documentary

Dana Romero, producer of the Louisiana Hot Sauce Expo and the World Hot Sauce Awards, chats to Scott about the upcoming documentary on John “CaJohn” Hard titled CaBOOM! Also, Ken and Scott review Born to Hula Smokehaus Salsa.

Links mentioned in the episode:

The Firecast is Sponsored in Part By:

  • Heat Hot Sauce Shop – Get $4.95 flat rate shipping on ALL US orders! Plus, Heat Hot Sauce Shop offers a great Hot Sauce of the Month Club, which you can sign up for and get 10% off with the keyword “FIRECAST”.
  • Chilehead Tees – Are you a heat freak? Whether you love hot sauce, chile peppers, buffalo wings, BBQ, bacon, or anything dealing with fiery & spicy foods, this is the place to get t-shirts and swag to show off your obsession.
  • 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:

Listen Instantly!

Click Above to Listen to This Episode Now!

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4th Annual NYC Hot Sauce Expo Announcement


November 22,  2015

The New York City Hot Sauce Expo Announcement

New York’s own High River Sauces proudly presents the 2016 4th Annual New York City Hot Sauce Expo on April 23rd & 24th. The NYC Expo will feature up to 50 artisanal hot sauce makers from all over the United States and as far as Canada, Mexico, Panama and New Zealand. The NYC Hot Sauce Expo has grown into an International Hot Sauce celebration. Witness the action packed event with hot sauce tastings from each vendor, eating challenges, spicy food vendors, crafts and plenty of odd ball entertainment for the whole family.

This year’s Expo’s poster artwork [to the right] was inspired by the inaugural class of the Hot Sauce Hall of Fame. The members are depicted as Ghost Pepper Busters saving the world of the scariest of all peppers. From left to right are the mighty Edmund McIIhenny, Chip Hearn, Dave Hirshkop, Dave DeWitt and John Hard.

The NYC Hot Sauce Expo will feature the East Coast vs West Coast Bloody Mary Mix-Down. The winner from the CA Hot Sauce Expo will compete against NYC top bartenders to a winner take all Battle Royal. Think you have what it takes to be crowned theGuinness Book of World RecordsReaper Pepper Eating Contest, the World’s Hottest Pepper. Each of the past 2 years a new world record has been posted. Will there be a new world record this year? Also on hand for the weekend is the Induction Ceremony for the Class of 2016 Hot Sauce Hall of Fame, The Screaming Mi Mi Awards, famous Grimaldi’s Volcanic Pizza Eating Challenge, the Ghost Pepper Taco of Doom Challenge and many others.

The 4th  Annual New York City Hot Sauce Expo

April 23rd & 24th

Brooklyn Expo Center

79 Franklin Ave

Brooklyn, NY 11222

“I am so excited for the upcoming Expo. It’s one of the best weekends of the year. Meeting like-minded people, enjoying spicy foods and celebrating the pepper is what life is all about. I just love it!!” states Steve Seabury owner of High River Sauces and Expo organizer. Mark your calendar and get ready for the most insane food show on planet earth.

For more information about the 4th Annual New York City Hot Sauce Expo please contact Steve Seabury:

Official website:




5th Annual Super Spicy Holiday Sale


Black Friday, Cyber Monday, and Christmas Season Deals

The big sale is back, and we will update it as we get new additions to our listings. It usually grows as we get closer to the holiday, so if you are shopping or curious of what will be offered, then keep coming back. If you are a company that would like to add your sale to our listing, then please either email me your whole sale as you wish it to be listed, and I will link to your website or sales page OR you can post below in the comments. We will also we sharing this listing with some other chile blogs and numerous Facebook groups.

It is very important to note that we only want to include companies that have met all the legal requirements to sell products online and ship across the US. I can not speak of international law, so companies wishing to ship outside the US are free to do so at their own discretion. We encourage our Chilehead friends to support these small market companies and the small market companies to support the Chilehead Community.


Currently running BOGO (By One, Get One) on 4 new rubs, no coupon required:
Gators Cajun Seasoning, Chicken Wing Seasoning, Texas Brisket Rub, and Texas Pecan Rub
Black Friday – Save 25% site wide, coupon code black.
Cyber Monday – Free Shipping on orders over $40, coupon code free.


FREE Shipping on orders over $45 with code “ILOVEITSPICY”.
10% off any membership to our Hot Sauce of the Month Club with code “CHILEHEADS”. Our monthly memberships automatically ship for free, plus members get unlimited free shipping on all orders from our online shop. It’s a great way to find new small-batch hot sauces, and it makes a really great gift.
Plus, we offer flat rate $4.95 shipping on all other orders and free shipping on all gift sets, no code required.


Our Paulina’s Peri Peri Hot Sauce & Syrena’s Seduction Jerk Hot Sauce are available along with everything else. We have in place 15% off of anything through December 30! However, I don’t have free shipping set up. Have to use code Sea15.


30% off all Marie Sharp’s Sauces and 30% off all Pappy’s/Kentucky Bourbon Q Sauces all day Black Friday November 27.


Starting today get your Hot Sauce Bling on with 50% off everything with coupon code: TURKEY.


We will be running our annual 50% off Holiday Sale starting Friday November 20th through Cyber Monday November 30th!


Starting now thru the end of the year.
Hot Line Pepper Products will be offering 25% off all products with our “SAVE25 ” coupon code plus discounted shipping over 4 bottles and FREE swag and products in every order! The more you buy, the more you save and get!


Buy a 6 Pack and receive a free shirt. Sale starts om 11/26 and runs through 12/20.


We are offering Free shipping and a 2 Pack of Cracker Spice with the purchase of 4 or more items!! Sale runs from November 24th to December 20th. Specify cracker or Hot cracker spice – or 1 of each!! No coupon code necessary.


We shun the traditional/corporate-driven “1-day sale” this year – Small Business Saturday, Black Friday, and Cyber Monday? Ha!

From NOW through December 20th (or while gift packaging lasts) all 4-pack gift boxes have been discounted for FREE shipping & FREE gift box! No coupon code needed! Supplies are limited (~180 left) so don’t wait until the last second to order!


40 % off everything in our store from Black Friday, November 27th through Cyber Monday, November 30th.


20% off everything plus free shipping on all orders over $35. Use coupon code FREE35. That’s a Lenny Award winner and back-to-back first place Scovie winner for as little as $5.59/bottle with free shipping! Sale runs 11/20 through 11/30.


Fat Cat will be offering 30% off all orders through our website from Black Friday through Cyber Monday — use coupon code “HOLIDAYS” to redeem discount. Free shipping on all orders over $50!


We have put together some awesome HOLIDAY DISCOUNTS this year and are introducing FREE SHIPPING on many of our items for the first time, here are the details:

2015 SPECIAL HOLIDAY SALES through December 31st:

Get 15% OFF any order over $49 by using the discount code “HolidayGifts2015”.

In addition, we are offering a special holiday 2-pack sale on our Gourmet Condiment Gift Set, BUY ONE GET THE SECOND AT 50% OFF!

Get FREE SHIPPING on orders of 3 or more items and FREE SHIPPING on all GIFT ITEMS. Shipping discount will be applied automatically in your shopping cart.

Check out the ONLINE STORE and GIFT IDEAS section of our web site for details.


From now until December 31th
Plus free shipping with a $50 order
coupon code- iloveitspicy
Use coupon code BLKFRDY33 to get 33% any item on Black Friday.
Black Friday/Cyber Monday Sale
15% off sitewide black Friday through cyber Monday
Use Code: black
expires Monday, November 30 11:59pm est
*cannot be used with any other offers.


We have free shipping on our website orders now through December 31, 2015. Also free Crispie Creepers with orders over $25. The Crispie Creeper is our spicy version of a chocolate dipped Rice Krispie Treats.


Happy ThanksEverything! We are starting the holiday season off with a
special offer of 20% off everything in the store – that includes hot sauce, bbq sauce, wing sauce, jerk sauce, honey, gourmet oils, vinegar, mustard…and more!

Enter code: THANKS20 now thru Monday, November 30!

We wish everyone a very happy and saucy holiday season from your
friends at

Use coupon code HSDBS5 to receive 20% off any on line order from our web site – Coupon code is good through Dec. 31, 2015.
You Know You’re Gonna Want Some…stock up now!
Passion Pickles® for the Holidays! SAVE THE JUICE…SAVE THE DAY!
Free shipping on any domestic on line order $75 or over.

Made with Love is offering FREE SHIPPING on all orders over $75.00 of our “World Champion Wing Sauce” “Alaskan Umami Sauce”, it comes in Mild, Hot & Extra Hot and is good on just about everything!
We also have a Mandarin & Sesame Vinaigrette and Marinade that is heavenly on seafood, good with chicken & salads. Our products are made with high quality, all natural ingredients, soy free and gluten free.

We look forward to filling your Cyber Monday order on Nov 30, 2015 – the code will be CYBER2015 and you can save 40% off retail prices.