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Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> new content

A red jalapeño podQ: I heard about some guy who has developed a jalapeño pepper with no heat. Why would anybody do that?

A: Who knows what evil lurks in the hearts of men? Some manufacturers of hot products prefer to use heatless chile varieties and add heat later during processing through the addition of concentrated capsaicin oleoresin. This provides a measurable, more consistent heat level throughout the product run.

Read more on the Burn! Blog here.

 

 


 

Over the July 4th weekend, a new world's record for the biggest burger was set, featuring 777 pounds of beefy fun. We congratulate the folks at Juicy’s for the record, with one caveat: while it may have passed muster (or mustard!) by California standards, and it may have been a whopper according to the poofs at Guinness, here in New Mexico we all know that a real hamburger has green chile slathered across the patty! Read all about the World's Largest Commercially Available Hamburger on the Burn! Blog.


Cool Down on the Fourth with A Firecracker

Posted by: Lois Manno

Tagged in: recipe , new content , holidays , beverages , alcohol

 

Riazul FirecrackerThis drink looks too good to be legal...but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan's West Village. Check out the recipe on the Burn! Blog here.

 

 



burgers smoking on a grill
Grilling authority Chef Mike Stines shares his recommendations about using wood chips with a gas grill. Read all about it on the Burn! Blog here.


 

Naga Viper, Courtesy of Gerald FowlerWhenever someone tries to lay claim to the biggest, best, or most intense record for pretty much anything, they run the risk of being challenged.

When the subject is the world's hottest pepper, the stakes are high, both monetarily and in terms of publicity. If you've ever dealt with chileheads, they can be every bit as fanatical and obsessed about their chosen passion as the worst lovesick stalker.

That being said, it's not surprising that a storm of controversy currently surrounds several chile growers who are vying for the "world's hottest chile pepper" title. Read this article on Popsci for more about the conflagration, what happens when you ask a beer company to rule about peppers, and an answer to the question, "can eating them kill you?"


SuperSite Comments Made Easier

Posted by: Dave DeWitt

Comment ImageTo encourage and promote comments on the SuperSite and Dave's Fiery Front Page Blog, we have eliminated the necessity to register and login to comment.  Comments will still be moderated before posting, but we will do that daily, so please feel free to comment as you like all over the SuperSite.


Chile Podcasts LogoSunbelt Shows, Inc., owner of the Fiery Foods & Barbecue SuperSite, has announced the launch of Dave DeWitt's Chile Podcasts, a weekly audio show that features interviews with the top leaders and characters in the fiery foods and barbecue industries.  The theme of the first series of three podcasts is "SuperHot" and features interviews with James Beck of EatMoreHeat.com, famous for his tortured consumption of the Apocalypse Burger and others; Dave Hirschkop of Dave's Gourmet, manufacturer of Dave's Insanity Sauce; and chemical engineer Marlin Bensinger, the world's foremost expert on capsaicin. The first three interviews have been recorded and are in post-production.

"These first Chile Podcasts give everyone a chance to listen to people they've only read about," said DeWitt, "and get an insider's view of what's going on behind the scenes in the world of superhot peppers and products."  Producing the Chile Podcasts is David Wolf of America Markets Media in Albuquerque, who said that the first one will be posted "very soon."  Illustrated transcripts of all the podcasts will also be posted.


New Issue of Burn! Available

Posted by: Dave DeWitt

Burn!-May-June-2011Hey all you lovers of peppers, smoke, and sauce, the new issue of Burn! Magazine is on the virtual newsstand and ready for reading.

I hope you’ll enjoy the newest issue. It’s chock full of great information like a how-to for making your own pastrami, an article all about salsa, recipes for Cinco de Mayo, a recap of the 2011 National Fiery Foods & BBQ Show, and much more. I even share the story of how hot sauce saved my marriage.

If you liked the debut issue, you’re going to love issue #2. Click here to subscribe!

Lois Manno, Burn! Magazine Editor


2011 Brings Media Expansion for Us

Posted by: Dave DeWitt

 

Burn! LogoHere at Sunbelt Shows, the SuperSite's parent company, we are really looking forward to the coming year because of the new media projects we're launching—a digital magazine and a book publishing division. We owe it all to technological advancements that now make it easier than ever to publish digital products, so we're proud to announce Burn! digital magazine, and digital books through Sunbelt Media, our book division. But Sunbelt Media will also have printed books, because we are not abandoning a very popular medium that's been around for 600 years or so.

In the next year, look for chilehead and BBQ books from me and from other writers on our team, Sunbelt Media Logoincluding a facsimile release of the original Callaloo, Calypso & Carnival: The Cuisines of Trinidad & Tobago, first published in 1993; The Hot Sauce Bible: New Testament; and The Vegetarian Chilehead, a large collection of spicy meatless recipes. Hopefully, we will be able to complete Barbecue Apocalypse: Spiced-Up Q with an Attitude, but that might have to wait until 2012.  Burn! digital magazine, a subscription-based monthly, will absolutely blow your mind! Read all about it here.  And cheers to a wonderful 2011!



Digital Magazine Survey Results

Posted by: Dave DeWitt

 

Burn!The final results of our digital magazine survey are in and the survey is now over. Thanks to everyone who participated and we now have a clearer view of what people are looking for in a monthly digital magazine.  As far as the basic information goes, the total respondents to the survey was 184 and the gender totals are 71% male and 29% female.  Only 19% are under 35 years of age while 81% are 36+, including 47% over the age of 46.  When asked if they would subscribe to a monthly digital magazine from the SuperSite publishers, 52% said maybe, 38% said yes, and 10% said no. (This by itself is very encouraging.)  We also asked if readers wanted a male-oriented magazine (15.2% said yes), a world travel and food magazine (12.1% said yes), a recipe-oriented magazine (12.1% said yes).  By far, recording 60.6%, people basically want us to continue what we started in 1987 with Chile Pepper magazine, continued in 1997 with Fiery Foods & BBQ, and are still doing with the SuperSite, namely a magazine devoted to chiles, fiery foods, and barbecue with articles, recipes, and how-to, so that's exactly what we intend to do.  We finally asked people to choose their three favorite cuisines, and the results were very revealing:

Mexican, 52.5%
American Barbecue, 49.5%
American Southwest, 47.5%
Asian, 40.4%
Creole/Cajun, 34.3%
Italian, 34.3%
Caribbean, 19.2%
India, 17.2%

So, in April, 2011, we will launch Burn! For Lovers of Peppers, Smoke, and Sauce, and the first issue will be introduced at the National Fiery Foods & Barbecue Show, March 4-6.  More details are coming soon, so stay tuned!


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