Our 23rd annual show was jammed with people and happy exhibitors. We will release attendance figures as soon as we get the final count from Ticketmaster, but all initial indicators predict another record crowd. Additionally, there were a few other accomplishments:
The launch of Burn! digital monthly magazine, here.
The popularity of El Pinto's new Scorpion Salsa, here.
The live broadcast of the show from Eat More Heat, with more than 40,000 viewers, here.
From the producers of the show, we thank everyone responsible for making the show a huge success: exhibitors, attendees, the general public, and the media.
Hot spot EatMoreHeat.com is using the wave of the future to broadcast the Fiery Foods Show LIVE! Check out their Stickam live broadcast of the show floor, and tune in for interviews with exhibitors, their products, and other special guests. The show starts this morning at 10 AM with Pope of Peppers Dave DeWitt – don’t miss it! During the live broadcast, they’ll also be giving away free one-year subscriptions to Burn! Magazine. The winners will be selected by each segment guest and will be awarded to the viewer that asks the best question during their segment. If you’d like to submit a question, register for a free account at Stickam.
AND THIS JUST IN: Saturday's live feed brought in 20,000 viewers! Check out what it's all about here, or learn more about today's schedule from Eat More Heat!
In honor of the debut of Burn! Magazine, we're giving away the first issue for free! But that's not all! We're giving away three disc-it grills, gift boxes from The Spice House, and six jars of the special edition El Pinto Scorpion Salsa! Stop by booth 417 at the show for details.
If you can't make it to the Fiery Foods Show this year, you can still register for these awesome freebies - fill out your name, email, and phone number here! We'll notify you via email if you've won! And don't forget to visit the Burn! website at www.burn-magazine.com to get the first issue FREE!
Visit the Burn! Magazine blog to see Saturday's winners! Click here.
The 23rd annual show, beloved by foodies in the Southwest and elsewhere, takes place at the lovely Sandia Resort and Casino at the Tramway exit of I-25 north of Albuquerque. For the fifth year in a row, the show is sold out of exhibitor space. This year, we have a record number of trade buyers attending, and will feature the following highlights.
The launch of Burn! digital monthly magazine. Get your free first copy at the Burn! booth, number 417.
The Great Disc-It Giveaway. Nevin of Disc-It made 3 fiery foods themed Disc-Its, and you can register at their booths, 107 & 109.
The Pace Chef's Challenge, featuring three Albuquerque chefs vying for the "best dish made with a Pace brand of salsa." It happens at 2 pm each day in the rotunda area at the east end of the main lobby.
Eat More Heat Live. Broadcasting live from the show on Stickam.com during show hours Saturday and Sunday. Next the the El Pinto booth in the main lobby.
Book Signings. I'll be signing copies of my three latest books in the Rio Grande Books booth (315), each day at 3pm.
The doors open to the general public at 4 pm Friday. See you at the show! Complete show information is here.
We just finished producing the new TV commercial for the National Fiery Foods & Barbecue Show. It's the first high def spot we've ever done for the show, and so we did a little Monty Python animation for it. Written by Wayne Scheiner, voiced by Wayne and me. The animation was done at :30 Second Street in Albuquerque.
For the fifth year in a row, the 23rd annual National Fiery Foods & Barbecue Show is sold out of exhibitor space! Thanks to all of our loyal customers and the new exhibitors as well. Join us March 4-6 for the show at Sandia Resort and Casino. The bravest of spice fanatics will also have the opportunity to sample El Pinto Scorpion Salsa, a product made with the new hottest chile pepper in the world, the New Mexico Scorpion. The New Mexico Scorpion measures 1.2 million Scoville Heat Units (SHU) according to tests conducted by a third-party laboratory and is currently under consideration by Guinness World Records™ for the “World’s Hottest Chili” record. Myself, Marlin Bensinger, Chemical Engineer; and Jim Duffy, grower, are pursuing the record.
Other exciting happenings at the show include a daily Disc-It grill raffle giveaway. The Disc-It, customized for the Fiery Foods Show with a chile pattern and inscription, has a unique wok shape that makes it ideal for outdoor cooking and grilling. Disc-It’s are manufactured locally in northwest Albuquerque. The show will also be streamed live for the first time ever on Saturday and Sunday. The live stream can be viewed at www.stickam.com during public show hours on March 5 and 6. More show details are here.
Scorpion bedding plants are available from ChilePlants.com, here. Seeds are available in the Store at Refining Fire Chiles, here.
Last week, a judge at the Fiery Foods Challenge, a spicy food contest held in conjunction with Texas-based festival, ZestFest 2011, was hospitalized after sampling an entry. The blind entry in the hot sauce category was described as a “nightmare in a bottle” by another of the contest judges. Speculators have suggested the sauce may have contained the extract capsaicin, the chemical that gives chile peppers their heat.
“Our best wishes for a swift recovery go out to the judge injured in the Fiery Foods Challenge this week,” said Dave DeWitt, owner and producer of the Fiery Foods and Barbecue Show in Albuquerque, New Mexico. “Safety is the most important thing when testing fiery foods. Chemical additives such as capsaicin only increase the necessity for proper precautions.”
“At the Fiery Foods Show, exhibitors are required to have warning signage at their booths and to taste only on the end of toothpicks,” said DeWitt.
In addition to producing the Fiery Foods Show—the largest hot foods trade show in the country, DeWitt also hosts the annual Scovie Awards, a contest that judges the best food products in the hot foods industry. Judges who participate in the superhot category of the Scovies (including products containing the capsaicin extract) are required to sign a waiver before the contest and to test products separately, overseen at all times by a designated monitor.
Judges at the Scovies are provided with several different, thick coolants, such as yogurt and ice cream—the same cooling agents that members of the public should use when tasting fiery foods. Dairy and alcohol products are particularly effective in counteracting the heat associated with chile peppers; capsaicin dissolves in the fats contained in dairy. Water is a relatively useless cooling agent. Other methods used to combat the heat from peppers include tasting small samples in order to gauge heat levels, and building a tolerance to heat over time before tackling superhots.
With the proper precautions, the general public can avoid overexposure to the “fire” in fiery foods and enjoy the spice of life.
Check out this video from Dave DeWitt on how to avoid chile pepper burnout!
Sandia Resort and Casino is the ideal location for an event like the National Fiery Foods & Barbecue Show. It simply has everything you could want away from home. A spectacular location at the foot of the 10,600 foot-high Sandia Mountains, plus a great view of the city makes for relaxing surroundings. The large rooms offer:
King size or Queen size bed
32" flat screen TV
Separate soaking tub
Oversized walk-in shower
Nicely sized vanity
Complimentary Wireless and Wired Internet access
Gilchrist & Soames bath amenities
To make your reservation at Sandia Resort, call the resort directly at 505-798-3930 or toll-free at 877-272-9199. Make sure you specify that you are with the National Fiery Foods & Barbecue Show to get the special rate. Deluxe Guest Rooms – $165.00/night for one king, $175.00/night for two queens.1 Bdrm Suite – $349.00/night. Rooms are filling up fast, so make your reservation today. For detailed information on Sandia Resort and Casino, go here.
There has been misinformation flying around on certain Chilehead blogs about the National Fiery Foods & BBQ Show. Some folks have been trying to compare our show with a competing show in Texas (which was recently purchased by new people who just managed to put up a website, and no longer has the backing of a certain food magazine that can’t seem to publish a magazine any more).
One comment claimed that the National Fiery Foods & BBQ Show was much larger (that part is correct), but the show in Texas was ‘more fun’ because of free alcohol and parties. Question: exactly why do companies exhibit at shows? Is it to have fun and get free booze? Or is it to promote your product to the largest possible audience? That’s the difference between a festival and a trade show.
Exhibiting at any show is costly and time consuming. Sometimes it’s a lot of fun. So if you’re going to spend that money, doesn’t it make sense to direct your energy where you’ll get the most bang for your buck? The Fiery Foods & BBQ Show is the place.
And about that imagined absence of buyers at the Fiery Foods & BBQ Show. We’re in our 23rd year, and every year our buyer list expands—you do the math. It’s a proven fact that many buyers come to our show every year and make their buying decisions based on what they see.
We appreciate everyone who participates in the Fiery Foods & BBQ Show, either as a buyer, exhibitor, or attendee. Trying to decide which show will be the best for your company? That’s your call. But at the end of the day, Albuquerque is still home to the biggest, the longest running, the Hottest Show on Earth!
It's "Fiery Foods Show or Bust" as James Beck and his cohorts drive the Spicy RV from Houston to Albuquerque. Spicy RV’s first Friday night we descended uponChunky’s Burgersin San Antonio, Texas. It would be safe to say Chunky’s was catapulted to national fame when Adam Richman from The Travel Channel’s Man vs Food took up the Four Horsemen challenge. James Beck of EatMoreHeat had to throw his hat into the ring and see what this burger was all about.