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Learn to cook BBQ at home with Dr. BBQ Ray Lampe!


Grilling Tips From Rocky Stubblefield, Plus Exclusive Stubb’s BBQ Giveaway!

stubbs-bbq-rocky-stubblefield-giveaway-contestJuly is National Grilling Month, and it’s is the perfect time for backyard cooks to fire up 2016’s hottest Bar-B-Q trends. Barbecue expert Rocky Stubblefield of Austin, Texas-based Stubb’s Legendary Bar-B-Q offers tips for these top trends to try now:

  • Boosted burgers: Create over-the-top burgers by coating each patty with Stubb’s Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat!
  • Steak stand-ins: No barbecue is complete without coleslaw, so deconstruct the classic with grilled cabbage “steaks” marinated in Stubb’s Chicken Marinade for 15-30 minutes, then grilled over medium-high heat 3-4 minutes each side. Baste with 3/4 cup Stubb’s Sweet Black Pepper Anytime Sauce mixed with a quarter cup of mayo in the final minutes of grilling and serve with shredded carrots and finely chopped onions on top.
  • Smoky heat: Get just the right amount of heat to suit your taste by mixing in your favorite hot sauce with Stubb’s Original or Sticky Sweet Bar-B-Q Sauce, then heat together in a pan, adding hot sauce to taste. Throw in a little finely chopped onion for some extra tang and texture.
  • Smoking is the new grilling: For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks…

Enter Hot Sauce Depot’s Awesome High River Sauces Giveaway Contest


Hot Sauce Depot is having a contest to give away a bottle of 1032 K Hot Sauce, the scientifically engineered hot sauce developed by GE, Thrillist, and High River Sauces. Only 1,000 bottles of this limited edition sauce were produced, and it sold out shortly after going on sale back in April. The 1032K Sauce is part of a prize pack courtesy of Steve Seabury of High River Sauces.

The contest is going on throughout July, and all you have to do to enter is…

McDonald’s to Test Sriracha Menu Items


If you hadn’t known before, McDonald’s has often used its San Diego-based restaurants as a testing ground for a handful of new ideas. What’s next on the world’s largest burger chain’s list for keeping up with the tastes of the country? Sriracha and Big Mac Special Sauce.

The special spicy sandwich is slated to be made with white cheddar, kale, spinach, crispy onions, tomato and a secret blend of Sriracha and traditional Big Mac sauce. The flavor option is…

Recipe – BBQ Pulled Pork Nachos


Do you think pulled pork is only good as a sandwich? Think again. This recipe for BBQ Pulled Pork Nachos from Stubb’s Legendary Bar-B-Q is absolutely killer! There’s a warning: once you make these BBQ Pulled Pork Nachos, you will constantly crave them day and night.

Cooking these is a relatively simple process. The only “hard” thing to do is smoked a pork shoulder. But if you’re a BBQ aficionado, chances are good that you having something going in your smoker every weekend anyway. Let’s get to the goods…

Recipe – Homemade Flour Tortillas

recipe-homemade-flour-tortillasIn a pinch, I admit that I’ll use the thin, rubbery, store-bought flour tortillas for burritos, soft tacos or wraps. If I really want something that pops with freshness, texture and flavor, nothing beats making some homemade flour tortillas for my Mexican-style meals.

Here’s a simple recipe for homemade flour tortillas that anyone can do – even the laziest cook out there! After one or two tries, you’ll have this down pat. In fact, you’ll get the craving for these for whenever you’re concocting your own south-of-the-border recipes…

Help a Fellow Chilehead Out!


Many of us old school chileheads remember the one and only Jonathan Passow. He and his wife Anna have recently moved from their native Ohio to settle down in Northern California to embark on their dream: run a small, self-sufficient, organic farm.

PS Farms is what they’re calling their new venture, and they’re looking for your help! This is one crowdfunding campaign that I can get behind and help promote, because Jon’s a great guy. Jon and Anna have a clear vision and plan for their farm, and much of it is laid out on their GoFundMe page, including chicken egg production and chile pepper cultivation.

Watch Jon and Anna describe their dream in…

My BBQ Pit Boss Tool Belt Interview

PitBossBelt-interviewI recently did a website interview with the guys over at The Pit Boss BBQ Tool Belt blog. The topics focused mainly on my experience and preferences when it comes to BBQ and grilling. At times I really had to use my ol’ noggin, because I had never contemplated more than a few things, such as who my BBQ “hero” might be, or what grilling tool I wish was developed. Thanks to Mike, Jason and Craig of The BBQ Pit Boss for their intriguing probing questions!

Link: http://pitbossbelt.com/wp/bbq-pit-boss-vs-marcel-proust-grilling-guru-interview-with-scott-roberts-scottrobertsweb-and-weeklyfirecast-com

Review – California Habanero Blends Ginger Garlic Habanero Hot Sauce


Here’s a sauce that I think has a very narrow scope. California Habanero Blends Ginger Garlic Habanero Sweet Mild Heat Hot Sauce certainly wouldn’t be as versatile as it touts itself to be on the bottle, but for what it does do, you may discover it that it adds that little bit of difference you’re craving to spice up hum-drum meals.

Sugar, Orange juice, Pineapple Juice, Soy Sauce…

More Barbecuing and Smoking Myths


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…

These are the Top 5 Best Spicy Snacks Available Today

best-spicy-snacks-fiery-foods-hot-potato-chipsIt’s time to revisit a subject (and maybe the first in a series of similar topics) for discussion here in the chilehead world: what are my favorite spicy snacks in the world?

On previous lists on this very topic in years past, I have included spicy sweets among fiery snacks. I decided to forgo the mention of candies, chocolates, confections, sweet baked items, and caramel sauces and hot syrups on this top 5 rundown, and instead will go for the more salty-based variety of munchies. This includes chips, baked or fried products made from potatoes, corn, wheat, or meat jerky.

As I was compiling this list, I discovered that a few “shoe-ins” unfortunately had to be left out as the manufacturer either stopped production of the item or the company went out of business altogether. It’s sad, but most of you know that the fiery foods industry can be a fickle and tough one to remain successful in, and sometimes the products for whatever reason did not gain the audience they deserved.

So, without further ado, here are what I think are the best chile pepper-laden snacks on the market today in order…

Win Tasty Prizes in the “Show Off Your Meat” Video Contest!


The sun is shining, which means it’s prime grillin’ time outdoors with family and friends! It also means tubs of ketchup, mayo, mustard and artificially flavored BBQ sauces go flying off the shelves. Stop the numbing of our collective taste buds! Don’t cook naked meat then try to cover it up with condiments. Instead, jazz things up with healthy and additive free Sauce Goddess spices and sauces. Show us how you stand up to the cover up and show off your meat!

Now through September 2, 2016, you can submit a video that depicts what showing off your meat means to you. The top 10 with the most votes will move on the final round where three winners will be determined by a panel of celebrity judges. There is no limit to the number of videos you can submit, but keep them all PG-rated so we can share with the world. Prizes will be given to the finalists with additional awards going to first through third place. For more information, go to…

Local Sauce Storms on to Festival Scene – HoneyBlaze

honeyblaze-wing-sauce-logoThe Florida Festival of Flavor & Fire will be made tastier this year with the addition of the highly awarded HoneyBlaze Buffalo Sauce. Riverview native Miller Townsend, creator and owner, takes his sauce to Lakeland next weekend representing Tampa as vendors flood in from all around the country.

“We’ve had great success at festivals,” Townsend said. “People tell me they fall in love with HoneyBlaze even before first taste but at first smell.”

HoneyBlaze is manufactured in Tampa but has seen explosive growth in…

What is Nashville Hot Chicken?

nashville-hot-fried-chickenAssimilation of spicy food into regular American culture is in full swing. Led by popular trends such as the sriracha craze, fiery cuisine is completely unavoidable now.

In all of this, there is one smaller trend in spicy foods that has seemingly come out of nowhere that, for a lot of foodies and chileheads, remains mysterious. And that is “Nashville Hot” or “Nashville Hot Chicken.” Nationwide restaurant chains such as KFC and O’Charley’s have picked up on this style and have introduced menu items based on it.

“What precisely is Nashville Hot Chicken?”, you may be asking yourself? Nashville Hot is a type of fried chicken that is typically marinated in buttermilk, breaded and seasoning, and fried in a deep fryer, pressure cooker, or sometimes pan-fried. What makes Nashville Hot Chicken stand out from other forms of Southern fried chicken is the application of a dark, decadent, chile pepper-based paste made from lard and cayenne pepper powder. This paste is what separates regular buffalo chicken in that the buffalo style usually gets its spiciness from a hot sauce sauce.

The typical, traditional way of serving Nashville Hot Chicken dates back to the 1970s, and most recipes have included chicken parts (legs, thighs, or wings) or pieces (such as breast strips) that are served on white bread and topped with pickles. That has inspired other culinary variations, like Nashville Hot Chicken nuggets, sliders, salads, and even pork ribs at dining outlets such as the aforementioned chains, and Nashville Hot Fish in local Tennessee restaurants. How big will this trend be? Well, KFC’s addition in select markets in early 2016 have made executives rave about Nashville Hot as, “the most successful product testing in the company’s recent history,” so this may become a household term within the next 5-10 years.