IMPRESSIONS FROM THE 13th ANNUAL
NATIONAL FIERY FOODS & BARBECUE SHOW

MARCH 2-4, 2001                        Page  2 of 2   Go to Page 1

 This is what the aisles looked like most of the time Saturday and Sunday afternoon. Fortunately, most of the exhibitors brought enough "hot stuff". And the Albuquerque folks were glad the show was back in town.

 Why didn't we think of this first?
Jon Allen and Tahiti Joe bundle their  hot sauces with an improved toilet paper roll dispenser. The patented holder includes a handle (see arrow), so you can push it easier in and out of the wall holder. This of course only makes sense if your sauces sport names like "Wet Fart" and "Crapper Jon". 

Another product that caught our attention was "PBJ for Adults": A combo of spicy peanut butter and habanero rosemary jelly (by CaJohns and Austin Slow Burn).   

 A completely different world of adult
products was on display at The Gifted
Cowboy's booth. Bernie has not only a
great hot shop in Virginia City, Nevada
(yup, that's were Bonanza played for
decades). He also has his own line of X-rated
hot sauces with names like - oh no, we can't say that here. And his inflatable booth staff
was most likeky among the most cost-efficient
at the show.

Hundreds of interesting sauces were for sale at Hot Shots' booth. Few people know more about this business than Dave and Kathy Lutes.   

 No wonder HongryHawg's Hiram Davis is smiling: He came up with "Dubya's Dust" last fall, and after long months of suffering through endless Florida recounts (remember the "chads"?), he eventually had a winner on his hands with "the world's first dry hot sauce". Sure enough Hiram sent a case of his dry spice to the White House ... 

 Chile Education: Nigel Holman of the New Mexico Farm and Ranch Heritage Museum demonstrates the Interactive Chile Kiosk, developed by the NMSU Chile Pepper Institute. On an iMac equipped with a touch screen, animated chile characters teach about the characteristics and uses of the hot pods, narrated by the Pope of Peppers himself, Dave DeWitt. Way cool!

 No wonder J.P. was laughing: In addition to classics like Tejas Tears, Sgt. Pepper introduced a whole line of new products.

While Heaven on Seven Restaurant's chef Jimmy Bannos had his cooking demo on stage, his staff dished out samples at their booth. Among their products, we spotted a spice named Angel Dust ...  

 There were also quite a few non-food chile products at the show. For example, Peter Ingrassia of Desert Dreams Studio from Santa Fe showed off his colorful chile pepper and Southwestern themed ceramic tiles.

As their company name implies, Arizona Chile Roasters demonstrated their roasters, one of the most important tools during chile harvest season in New Mexico. They also had small gas- powered, manual crank units suitable for home use. Mhhhmm, the smell of freshly roasted green chiles! 

 One of the great moments in fiery-foods history: Crazy Mary meets Gecko Gary. Did they discuss which costume is easier to handle in case nature calls? Look how they are posing!

Well, friends, it's time to say good-bye. See ya'll next year at the 14th Annual National Fiery Foods & Barbecue Show, March 1-3, 2002!
Mark your calendars - we'll be baaack!