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Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> entertainment

 

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.


Ghost Pepper Challenges

Posted by: Lois Manno

 

Before you enter a Ghost Pepper food challenge, bear in mind: the heat doesn’t stop with your mouth or your last bite. Almost two weeks ago, a guy in Hermosa Beach, California found that out the hard way when he took the Habanero Sam’s Burrito Challenge at Amigos Tacos.

The victim, er, challenger, was a guy named John. He came in, signed the restaurant’s legal waiver for the challenge, and got to munching on the burrito. It wasn’t large in size, but it packed a punch of pure, concentrated evil. Not normal, James-Bond-villain-type evil, but more of a Hannibal Lector type. The sort that you know deep down is bad, but its surface charm draws you in and doesn’t let up for two sequels.

Find out what happened to poor John on the Burn! Blog here. We want to hear your Ghost stories too!


 

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.


BBQ Mags Very Popular in Germany

Posted by: Dave DeWitt

Tagged in: smoking , grilling , entertainment

German BBQ MagazinesFrom Harald Zoschke in Kressbronn, Germany.

Here in Germany, grilling & barbecue is getting more popular than ever, as evidenced at the newsstand. German BBQ fans can enjoy two dedicated magazines, as well as a whole bunch of special BBQ publications. "Fire & Food" is the oldest one, around since 2003 and very well presented, while "Grillmagazin" entered the market just last year. "Beef!" is a mens' cooking magazine with lots of grillin' stuff inside, and "Grillen" by giant magazine publisher Burda made its debut this year, as well as the "Grill Katalog" by German "Grillsportverein" grilling enthusiasts, also loaded with great articles on the subject. "Bookazines" by other publishers are popping up now almost every month for this years's BBQ season, and it seems like we have more rags to read while supervising that barbecue smoker than U.S. grillers!


 

 

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!


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


 

 

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.


Dave DeWittHot 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!


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.


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