Author: Scott Roberts

Although we can love many types of smoked meat, there can be only one favorite! So the question I’m posing today is, What’s your favorite kind of smoked barbecue meat, cooked low n’ slow??

Okay, I’ve never been heavily into infused cooking oils. In my humble opinion, there is nothing inherently wrong with the concept of a flavored oil, but if I use them for cooking, sauteing or frying, I prefer a much “cleaner” taste out of my oils, and instead let other added ingredients take the wheel when it comes to flavor. And if I use oils as a “straight” component – such as being drizzled on top of my dishes as a condiment or flavor enhancer or as an ingredient in a meal – it’s usually sparingly.

Because of that, it’s hard for me to get enthusiastic about a chile oil. So much, that in the past I’ve often turned down offers to review products like that because I don’t know if I’m really the best person to do the job (much like I really don’t dig bloody mary mixes).

It was after I looked at Red Hot Motor Oil’s Kickstarter campaign page when I changed my mind and told myself that I’d give this a shot. It looked slightly beyond your “oil with chile seeds and flakes” that is common to so many Asian dishes or a myriad of other cuisines – both in look and presentation (from a marketing perspective) it piqued my interest big time. So I had Cindy Arlantico, the maker (along with her husband Reggie) of Red Hot Motor Oil, shipped a sample jar to me to test out.

Want more great fiery conversation? Join these Facebook foodie groups…

Fire Talkers at https://www.facebook.com/groups/firetalkers/ is for all fanatics of hot sauce, fiery foods and chile peppers o’plenty.

BBQ Friends at https://www.facebook.com/bbqrebelspage for those of you who love smoke, rub, meat, and cooking things the old-fashioned, outdoor, live-fire way! Lots of foodie photos posted, scrumptious recipes, and jam-packed full of great barbecue chat.

And don’t forget to like the official ScottRobertsWeb.com Facebook page at http://www.facebook.com/scottrobertsweb for juicy updates, reminders of blog posts, plus a lot of other fun and informative goodies you won’t find anywhere else, including this very blog!

I believe that the “golden age” of hot sauce collectibles has already passed, and probably peaked around 2009.  Does by no means indicates that collecting is over with (witness super collector Vic Clinco and his gargantuan accumulation of sauce bottles) and the number of “fun” themed and novelty hot sauces may actually continue to grow. There may be some of these that are legitimately good tasting and made for daily consumption, but you have to admit it…most of these novelty sauces are for looking at only…

Our friends Vid Lynch and Benjamin Smith of Torchbearer Sauces appeared on ABC’s Good Morning America earlier this week to promote their flavorful (and sometimes nuclear hot!) product line.

A huge thanks to Brian Meagher of Hot Sauce Daily for grabbing this video and making it embeddable.

It’s food hack time! This one is a simple trick that allows you to heat up two bowls in the microwave simultaneously: put a ceramic coffee mug underneath one of the bowls to elevate it. Simple but awesomely effective.

Spicy Guac available to purchase for a limited time beginning May 6

ATLANTA, GA (May 1, 2014) – Moe’s Southwest Grill®, the fun, engaging fast-casual restaurant best known for its fresh, made-to-order southwest fare, is kicking things up a notch on the heat scale by introducing its new spicy guacamole and treating guests to a FREE 2 oz. serving all day on May 5, 2014 – better known as Cinco de Moe’s.

Moe’s new spicy guacamole is made fresh, in-house with Hass avocados, tomatoes, cilantro, habanero peppers, garlic, lime juice and jalapeños. Guests are encouraged to enjoy it with their entrée or paired with freshly made tortilla chips.

“We always look forward to Cinco de Moe’s, a day we…