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Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> barbecue products

 

The Kansas City Barbeque Society has teamed up with TV’s Extreme Makeover: Home Edition as it pulls into East Central Kansas to build a new home for a worthy family.

The fundraiser will take place on Aug. 4, a couple of days before the home “reveal.” Read more about how you can help with this great project on the Burn! Blog here.


Hickory Smoked Peanuts? You Bet!

Posted by: Lois Manno

 

 

Vegetarians and vegans rejoice! Now you, too can enjoy the delicious goodness of a great hunk of smoked meat…without the guilt. The geniuses over at Hampton Farms have married the flavor of hickory smoke with dry-roasted peanuts for a truly addictive new snack. In fact, I’m eating them in between sentences at my computer. Read more about them here.

 


 

 

Condiment Gun

Roast My Weenie

Breast Bar

God-Grilla

You totally need every single one of these.  Really.  From top left, the Condiment Gun, from Firebox; Roast My Weenie, from the perverted folks at the company with the same name; the artistic, woodie-inducing Breast Bar, discovered somewhere on the web by Harald Zoschke (Happy Googling); and the astonishing God-Grilla, large enough to barbecue 1,000 sausages, 500 burgers, or two whole cows. Read about it on That'sNerdalicious!  And Happy Start of Summer, everyone!


Dave with Flaming HabaneroThe 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.

 

 


Burn! Masthead


The launch of Burn! digital monthly magazine.
  Get your free first copy at the Burn! booth, number 417.

Disc-It UnitThe Great Disc-It Giveaway.  Nevin of Disc-It made 3 fiery foods themed Disc-Its, and you can register at their booths, 107 & 109.

Pace LogoThe 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 LogoEat 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.

1001 CoverBook 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.


Hot Rod Grill w/Lid

When I think macho, a couple things come to mind: cars, BBQ, and showing off. If you know a Man’s Man, he probably loves all three. Put them together, and you’ve got the Holy Trinity of guy-dom.

Luckily, there’s a company out there that’s done just that. Hot Rod Grills is exactly what the name suggests. Dressed up as a high performance motor on an engine stand, the Hot Rod Grill gives new meaning to the term “Fire it up.”

It’s the only grill on the market featuring an authentic 1:1 scale for a realistic engine look, including a die-cast aluminum lid and body, two stainless steel tube burners with individual controls and a temperature gauge that looks like its part of the engine. And yes, those headers work, except the only smoke coming out of them will contain the delicious aroma of BBQ.

Grill enthusiasts and motorheads alike will flock to your front yard (because who could hide such a beautiful thing on a back porch?). Add the available spark plug corncob holders and connecting rod skewers, and you’ll be the biggest, baddest dude on the block.

Click here to see more pictures of the Hot Rod Grill.


Full Judging TablesA  record number of judges showed up for our 15th annual Scovie Awards judging on October 4, 2010 at the County Line Restaurant in Albuquerque. More than 100 food industry professionals—plus foodie media people—crowded into two sessions with six tables each and tasted about 650 products. This means that the average product entered got tasted and judged by six or more judges, an all-time record for us.

The real surprise of the judging were the eventual scores for Grand Prize Winner—the highest recorded score out of a perfect 50. For the first time in Scovie history, we had a tie to three decimal places and were unable to break it, so congratulations to our co-Grand Prize Winners, Barhyte Foods’ Saucy Mama Creamy Horseradish and Poco Dolce’s Super Chile Toffee Squares. The Advertising and Marketing Grand Prize Winner was Crazy Uncle Jesters’ Company or Product Logo/Label. A Grand Prize Winner that’s a sweet heat product is not unusual at all, as fully half of our Grand Prize  Winners have been in that category.  But horseradish finishing so strongly, that’s simply remarkable.  Complete Scovie results are posted here.

Spicy Mama Creamy Horseradish Super Chile Toffee Crazy Uncle Jester Logo

Journalist and author Larry Greenly claims he has been a judge at every single Scovie Judging—and I have no reason to doubt this. Thanks, Larry, you’re a loyal chilehead!


ThrowdownRippin’ Red Wing Sauce, the newest product from Rizzotti Foods, LLC will be going head to head with the one and only DEFCON Sauces! The gauntlet was thrown in a thread on peppersandmore.com in August, and both Rippin’ Red Wing Sauce and DEFCON have accepted the challenge.

“It is an honor and pleasure to challenge the mighty DEFCON sauces. We have nothing but respect and admiration for John Dilley and his products,” said Rizotti Foods owner John Rizzotti.Rippin Red Hot Wing Sauce

Hosted by Peppers and More, the contest will feature a blind taste test using tasters who have never tried either of the two sauces. The sauces will be judged on a list of four criteria, rating the food with a 1 to 5 number system, 5 being the best:

  1. How well does the sauce cling/stick to wings? 1-2-3-4-5
  2. Aroma? 1-2-3-4-5
  3. Color of sauce 1-2-3-4-5
  4. Overall taste? 1-2-3-4-5Defcon Sauces

To find out more about the Throwdown, visit www.scottrobertsweb.com, or read the original thread on www.peppersandmore.com!

Learn more about the challengers: DEFCON Sauces and Rippin' Red Wing Sauces.


Chef Hymie Grandé

Thanks to Jamie Faitelson, a.k.a. Chef Hymie Grandé, diabetics now can choose from a trio of barbecue sauces with no high fructose corn syrup or processed sugars. The sauces are vegan friendly and all natural. It is also the first BBQ sauce to carry the American Diabetes Association mark on the bottle’s label, meaning it meets the ADA specifications.  Chef Hymie Grandé also donates a portion of the proceeds from every bottle sold to the American Diabetes Association. “Chef Hymie Grandé sauces are a unique blend of everything you would want in a barbeque sauce or rub. They taste great, but don’t have all the processed sugar or high fructose corn syrup that nutritionists everywhere are in agreement is so bad for you, says Faitelson.  He adds, “We use agave syrup as a natural sweetener—although it is much more expensive—but isn’t a healthier sauce with great taste worth it?”

You can order the barbecue sauce online here. If you live near New Jersey, the website has a list of stores that carry the sauces as well.


New Ideas with Barbecue

Posted by: Dave DeWitt

Yes, barbecue has a great historical tradition and many BBQ cooks use techniques several hundred years old.  That said, you can't keep restaurateurs from experimenting.  Here's what innovative restaurant chefs are doing with barbecue these days.

BBQ Omelet ($9.50): Slow-roasted pulled pork and smoked Gouda cheese folded into an omelet.
--Old Vine Cafe, Costa Mesa, Calif.

Pulled Rib and Brisket Chili ($5.95): Award-winning chili with beef and pork, loaded with sour cream, Cheddar cheese, onions and jalapeños.
BBQ Quesadilla ($9.95): Tortilla stuffed with chopped brisket, pulled pork or chicken, with peppers, onion, Cheddar cheese, Memphis sauce, guacamole, sour cream and pico de gallo.
--Old Glory Bar-B-Que, Washington, D.C.

BBQ Spring Rolls ($7.95): Rolled chopped barbecue served with chili glaze.
The North 40 Salad ($9.95): Brisket, Jack cheese, bacon and mesclun greens.
--Jake’s Dixie Roadhouse, Waltham, Mass.

Dixie Chips ($6.95): Tri-color tortilla chips with pulled pork spiced with a blend of chili seasonings and mixed with black beans, corn, barley and tomatoes. Salsa, jalapeños, sour cream and Cheddar cheese top it off.
Bar-B-Q Rueben ($7.50): A traditional Reuben sandwich with a twist: smoked corned beef.
--One-Eyed Jacks Mokehouse Grill, Lockport, N.Y.

Brisket Chowder ($2.99): Slow-cooked brisket, potatoes, green onions and sour cream.
--Brisket Basket, St. Petersburg, Fla.

Lone Spur Pasta ($11.50): Smoked chicken or Cajun shrimp with penne pasta and fajita vegetables in chipotle-Alfredo sauce; served with Texas toast.
--Lone Spur Grill and Bar, Minnetonka, Minn.

Rattler’s Minis ($6.99): Barbecued meatballs or barbecued tri-tip on a freshly baked roll.
--Rattler’s Bar B Que, Santa Clarita, Calif.

Pig Skins ($6.99): Four half potato skins filled with pulled pork, cheese and jalapeños with a side of  barbecue sauce.
--Hog Heaven Open Flame BBQ, multiple locations

BBQ Nachos ($9.95): A huge portion of fresh tortilla chips topped with BBQ beans, Cheddar cheese, barbecue sauce, sour cream, guacamole and house-made pico de gallo.
--Southern Hospitality, New York City

Toasted Ravioli “St. Louis Style” ($11.95): ravioli with braised pork and smoked-tomato sauce.
--Blue Smoke, New York City


For quite a while I've wanted to offer manufacturers of spicy and BBQ products a way to test to see if their new products can compete successfully in the Scovie Awards and in the marketplace, but I didn't really have the time to devote to the project.  To the rescue comes James Beck of Houston, who has launched a site devoted to that very subject.  James, a hard-working young entrepreneur who was formerly a business and financial consultant, has decided to focus his life on the fiery foods and barbecue industries--sounds like me 25 years ago!  So we have teamed up for New Product Reviews, a for-now free service that judges the latest products according to the same criteria as the Scovie Awards, and James will publish the results on his EatMoreEat.com site. Welcome aboard, James!


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