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Recipe – BBQ Pulled Pork Nachos

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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!

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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

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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.

Ingredients:
Sugar, Orange juice, Pineapple Juice, Soy Sauce…

More Barbecuing and Smoking Myths

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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!

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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.

2016 Oxnard Salsa Festival

oxnard-salsa-festival 20162016 Oxnard Salsa Festival
23rd Annual Festival

Celebrating Salsa – The Food, the Music & the Dance!
July 30-31, 2016
Plaza Park, Downtown Oxnard
11 a.m. to 7 p.m.

Free Admission and Parking

Oxnard, CA – Get ready to spice things up during the 23rd Annual Oxnard Salsa Festival!  One of Oxnard’s signature events, the Oxnard Salsa Festival celebrates salsa food, music and dance on July 30-31, 2016 at Plaza Park, Fifth and “B” Streets, in historic downtown Oxnard.

Presented by the Oxnard Downtowners, the annual event features spicy food and hot entertainment, attracting an estimated 45,000 salsa lovers to the City of Oxnard for the two-day action-packed…

If You’re a Pizza Fan, Here is Something You Have to Look at NOW

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Kicking off on this National Cheese Day is a brand new blog focusing on one of my passions: PIZZA.

Yes, in addition to things like hot sauce, the intense heat and flavor of chile peppers, and the all-encompassing heaven-on-earth that is BBQ, I love pizza! I mean, who doesn’t? There are not many in the western world who dislike pizza; and to me, so many consider it to be the informal and unofficial “national food” of America.

To foodies like me, pizza offers sooooo many incredible options for flavor. And, that’s where a lot of debate can spring forth from the question: what is the best pizza?

CookOut NYC Little Big BBQ to Feature Ribs King of NYC Ribs Cookoff, Battle of the Sides

Cookout NYC Little Big BBQ 2016Start summer off right with CookOut NYC’s Little Big BBQ, taking place Saturday, June 18th, on the East River waterfront (enter at 23rd Street). Join 10+ meat chefs and pitmasters as they compete in a ribs cookoff (inspired by Brisket King of NYC) with daytime programming to include a “Battle of the Sides” competition ($45 all-inclusive daytime session; evening all-inclusive tickets starting at $55).

The weekend before our Little Big BBQ will be the Big Apple BBQ where chefs from all over the country will compete for best in show meats. We’re taking a page from that book and one from our own with a NYC-only chef competition that will crown (a la Brisket King) a Ribs King of NYC™ (both judges and people’s choice awards will be given out). Plus, we’ll add in plenty of vegetarian options for an all-inclusive BBQ eating and drinking experience during a daytime session that will focus on great sides that go with barbecue and the evening Ribs King of NYC Cookoff. Ticketing options include:

Saturday Evening Session – All-Inclusive Ribs King of NYC Ribs Cookoff Competition (21+)

  • 5-9PM – $100 VIP ticket – includes access to special VIP seated section on the stage plus an extra hour of…