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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…

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…

Hot Sauce Giveaway Contest Drawing

I wanted to have a contest for all those unable to visit the recent Fiery Foods and BBQ Show (I’ve been in the same boat many times!) because this website is for everybody in the greater chilehead community, not just those who get to attend hot shows all the time. So I decided to give away a prize pack for one lucky individual. This past Saturday I posted a video of myself holding up a phrase on a sheet of paper and to enter the contest all one had to do was simply e-mail me that phrase.

51 people submitted entries in the time allotted, and I put their names on slips of paper in a bowl for the drawing. Watch the video to see who wins…

This is not affiliated with the National Fiery Foods and Barbecue Show or Sunbelt Shows, Inc.

Fiery Foods Show At-Home Giveaway Contest

You could win this awesome hot sauce prize pack if you copy the phrase I hold up on this sheet of paper verbatim (include any punctuation, hyphens, cross every t and dot every i). You can be eligible only if you are not attending any of the 3 days of the Fiery Foods Show in Albuquerque, NM in 2010. Send the phrase to the e-mail address in this video to enter. You have until 11:59 PM Central Time Monday, March 8, 2010 to enter. Any e-mails received after that date and time will be disqualified.

This is not affiliated with the National Fiery Foods and Barbecue Show or Sunbelt Shows, Inc.

Can’t Make it to the Fiery Foods Show? Here’s a Contest Giveaway Just For You

Giveaway Contest Hot Sauce Prize PackAre you feeling bummed that you won’t get to attend this year’s Fiery Foods and BBQ Show? Here’s something that might lift your fiery spirits – I’m having a contest that’s open for those who are stuck at home or work during the FFS. This is a cool little giveaway that will include the following as the hot sauce prize pack for the winner…

Super Bowl Box Contest

Super Bowl Box ContestThat’s right guys and girls it’s that time of the year again. Peppers and More is proud to be hosting its second annual “Super Bowl Box Contest”. The entry fee will be the same as last year – one bottle of hot sauce or any one product that is spicy. This will entitle you to get 2 boxes in their pool.

Prizes will be divided into four baskets and given away at the end of each quarter. In the event of someone winning multiple quarters they would ask that you donate your second prize to our troops overseas. This is not required but what better way is there to help out the men and women that sacrifice for us everyday. They will have the boxes set up on the old forum so that it will be much easier to keep track of. Please click here for more details.

Chile Pepper Book Contest Drawing – Winner Announced!

Out of the 52 people who entered the Complete Chile Pepper Book Contest, six answered all 4 questions correctly. These peoples’ names were put into a cup and were chosen at random. Here is my oldest son picking out the winner:

Thanks for everyone who entered!

If you’re wondering what the answers to the questions were, here they are:

1. What is the most widely grown pepper in the world? Answer: Bell Peppers (capsicim annuum).

2. What explorer is credited for first calling chiles “peppers”? Answer: Christopher Columbus.

3. In what city and state is the Chile Pepper Institute located? Answer: Las Cruces, New Mexico.

4. What chemical compound makes chile peppers taste hot? Answer: Capsaicin.

Even if you didn’t win, you can tell pick up a copy of Bosland and DeWitt’s The Complete Chile Pepper Book at Amazon. It makes a fantastic gift for gardeners, chileheads and hot sauce fanatics alike.

Win a Free Copy of The Complete Chile Pepper Book

The Complete Chile Pepper BookAs promised, I’m giving away a copy of Dave DeWitt and Dr. Paul Bosland’s new book The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking that was generously donated by Dave himself. To enter, simply go to the signup page and answer four trivia questions below. You have from now until the end of day on December 31st to enter. I will choose one entrant from random and ship it to wherever he or she is in the world.

Here are the trivia questions:
1. What is the most widely grown pepper in the world?
2. What explorer is credited for first calling chiles “peppers”?
3. In what city and state is the Chile Pepper Institute located?
4. What chemical compound makes chile peppers taste hot?

Go to the official form to see the rules and details and to enter the contest!

I consider the book to be a must-have and it is now available from Amazon.

FireTalkers: Dave DeWitt on His New Book, The Complete Chile Pepper Book

The Complete Chile Pepper Book by Dave DeWitt and Dr. Paul W. BoslandThe last time I interviewed Dave DeWitt for this site, the focus of the questions and answers was to help dispel some of the annoying myths about chile peppers and hot sauces that continue to float around in popular culture.

This time out, it’s to talk about his latest literary excursion, The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking, which he co-authored with a longtime colleague and fellow chile expert, Dr. Paul Bosland of the Chile Pepper Institute. Dave has penned over 35 books during his storied career, most of which have covered spicy foods and the culinary arts. I happen to think that The Complete Chile Pepper Book is not only Dave’s best, but also the most comprehensive tome ever written on the subject of genus capsicum. I purchased my copy back in September, and there’s hardly a week that goes by that I don’t open it up and refer to it for one reason or another. One needn’t even be a gardener or a hardcore spicy food cook to benefit from the book; there’s enough great information from this book that would interest even fair-weather pepper fans.

The Complete Chile Pepper Book is available from Amazon, and is a beautifully-photographed, full-color, hardcover edition that makes a must-have Christmas gift both for you or the chilehead in your life.

Scott: Everyone in the chile world knows of you and your expertise in all things spicy, but how did you first get into fiery foods?

Dave: After I moved to New Mexico in late 1974, I vowed to start my freelance writing career and starting writing articles on New Mexico food and travel, which led me directly to chiles. I discovered that there was not much available research on the subject, so I went to libraries all over the state and photocopied the librarians’ files.