There are a myriad of solutions and variations when it comes to clean your BBQ grill or smoker grates. Heat and moisture can certainly help, but it almost always take something abrasive to remove the burnt and stuck-on food from the grate wires. I’ve actually been a fan of taking balls of waded-up aluminum foil and scraping the offending crust from the grill, but I’ve always had a good grill brush on standby for a different kind of attack on burnt-on grime if needed.
But what type of grill brush do I think is best? The verdict is still out in that department for me, as I’ve had a full array of mixed results from all types.
Rizzi at Mr. Grill has recently sent me their Brass Grill Brush to put through its paces…
In cooking, consuming and dealing with fiery cuisine, especially the liquid seasonings that give flavor and heat to dishes, you’re going to stumble upon dozens of interrelated names and terms. Some of their meanings may be obvious, but chances are good that if you’re newer to the world of spice you may get hung up on a few.
For the novice foodies and beginner chileheads, I’ve given definitions of a lot of these words you’ll encounter. The following list is certainly not comprehensive, yet still should cover most of the terms encompassing the wide world of spicy sauces, condiments and liquids.
In its most basic meaning, a hot sauce is simply any sauce that uses hot chile peppers as one of its mean ingredients to give it a spicy taste. Diving deeper into what the definition of hot sauce is, it can technically mean any type of pepper-based substance ranging from watery liquids to thicker condiments all the way up to a thin paste in terms of consistency. Hot sauce can have an almost unlimited number of supporting ingredients including tart, sugary, fruity, salty, smoky or tangy ones. It also should be noted that technically salsas are considered to be hot sauces, albeit much thicker ones. Also referred to as pepper sauces and chile sauces.
The El Paso, TX area’s biggest cycling event, the 33rd annual Chile Pepper Challenge, offers rides of 10, 22, 40, 62 and 100 miles on Sunday, Sept. 28, 2014. All rides will begin and end at La Viña Winery in La Union, N.M.
This is the 3rd year the Challenge has been based at the winery, 4201 S. N.M. Hwy 28. The winery will also be the site of the Chile Pepper Fiesta after the ride. The Fiesta is an event for the entire family. We will have live music by El Paso’s favorite salseros, Azucar, DJ…, and plenty of food and beverages. The event is sponsored by the El Paso Bicycle Club.
All rides incorporate the region’s favorite cycling route, N.M. Hwy 28, which runs through chile and cotton fields, pecan orchards and historic Mesilla Valley communities.
The rides begin with the 100-mile event at 7:30 a.m.; the 62-mile event begins at 9 a.m.; the 40-mile ride begins at 9:30 a.m.; the 22-mile ride begins at 10:30 a.m.; and the 10-mile fun ride begins at 10:45 a.m. All route maps and other details are posted at www.chilepepperchallenge.com.
The Chile Pepper Festival, which takes place every September outside of Bowers, Pennsylvania, is a highly underrated but rapidly growing gathering for chileheads featuring foodie booths of all kinds, pepper contests, and actual chile fields from which show attendees can pick pods.
Our friend and fellow heat freak and griller “Firehead” Thomas Gately had attended the Chile Pepper Festival this past September 5th and 6th and got some great overview clips that he’s compiled together into this short video:
The Firecast with Scott Roberts: Firecast Podcast Episode #61 – NFL Veteran Reggie Kelly of Kyvan Foods
Former member of the Atlanta Falcons and Cincinnati Bengals, Reggie Kelly, stops by the Firecast to talk about his new lineup of BBQ sauces, salsas, apple butters and jambalaya starters under the Kyvan Foods moniker, how he is steeped in Southern cooking, and what kind of barbecue is preferred in his home state of Mississippi. Also in this episode, hot sauce veteran Mike Greening of Mike and Diane’s Gourmet Kitchen returns to dispense valuable advice to those starting up sauce companies by getting FDA approval and having a solid backup plan in case a recall is needed on your food product if things go awry.
Rudy Reviews is back with a Sriracha sauce for you! Today’s offering comes to you from Organicville Foods located in Yanceyville, NC. Organicville Foods started almost ten years ago by Rachel Kruse and they pride themselves on producing a ton of products that range from dressings, salsa, pasta sauce as well as a host of others – all of which are certified gluten-free as well as certified vegan.
Sriracha sauce was first made in Thailand and it gets it’s name from a coastal city in the Chonburi Province on the eastern coast.
People often mispronounce Sriracha sauce calling it “SIRacha” or SREracha”, but it’s actually pronounced “SEEracha”.
The ingredients used to produce Sriracha is comprised mostly of the same ingredients and vary with the presence of elements used. Let’s take a glimpse at Organicville’s contribution, Sky Valley Sriracha Sauce.
Now here is a Kickstarter campaign I can definitely get behind! Our friends over at the the Scoville Food Institute are hoping to launch their new SCOVILLE SALSA STARTER™, which is a premade salsa mix that only calls that you add either fresh or canned tomatoes, blend it up in a food processor, and out comes delicious and spicy salsa!
To fund this tasty little venture yourself, just hop on over to Scoville Food’s Kickstarter page:
Scott gives an informal announcement that he’s introducing a sporadic, periodic and short n’ simple Hot Bites video series on his YouTube channel. News, views and sometimes sauce and chile pepper reviews will be featured in these fast-paced episodes.
What’s new this time out? He’s officially breaking the “single reviewer” blog format for ScottRobertsWeb.com by bringing aboard other fiery foods reviewers Rudy Forsberg and Matt Le Gall, who will be ocassionally penning their own views on hot sauce brands. Scott also reminds everyone to take a look at his Firecast Post show, which is the only online audio program focusing on spicy foods and BBQ.
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!