Hot Sauce

I met Jordan Engman at the NYC Hot Sauce Expo.  He was scouting out the show for next year.  I think he was pleasantly surprised enough to want to come back with his new company, Mad Gringo Hot Sauce out of Barrie, Ontario Canada.  In our exchange, Jordan expressed to me a desire to do a review down the road.  We are now standing on that road and ready to do a review for Mr Engman.   Our review team consists of New Mexico’s Fiber Joe, my Leesburg, Virginia neighbors, the Schobergs and the New Jersey newbie with his first official ILIS review, Josh Bruner aka J-bru.  Before we get to the video reviews, here is a little about Mad Gringo Hot Sauce from Jordan himself as pictured below. The Mad Gringo Story I left the advertising world to travel South America. While in Mendoza Argentina, I rediscovered my true passion for cooking and realized that going back to a desk job and selling advertising was never going to be an option again. I realized that life was not just about making money but about friends, family and doing what you love. I had $50 to my name when I started making hot sauce back in February 2012 and I have grown the company to 5 retail locations, 2 local markets and have been featured on television and in newspapers in my first eight months since launching Mad Gringo line of sauces. I pour my heart and soul into the company everyday and  all profits go back into the business. Fiber Joe The Schobergs J-Bru Mad Gringo Hot Sauce Phone: 416-206-4598 www.madgringohotsauce.com Facebook: CLICK ME

Normal 0 false false false EN-GB X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-fareast-language:EN-US;} To twist a well known adage, it would seem there’s no rest for the wicked chilli sauce maker, or at least no rest for Adam the owner and creative mind behind Mr Vikki’s products. The Mr Vikki’s product range is wide & varied and Adam seems to have a panache for developing a selection of Indian and Thai themed products. What we have here is Adam’s endeavour to deliver an authentic Thai sweet chilli sauce. Looking in any supermarket shelf you’ll find many variants of sweet chilli sauces available from mainstream brands but the first difference you’ll find with these compared to Mr Vikki’s is within the ingredients list – unlike those mass produced products Mr. Vikki’s sauce has a far shorter list of ingredients and of course has no artificial additives or flavouring. Ingredients:   Red Peppers, Sugar, Garlic, Vinegar, Habaneros Chillies (3%), Onion, Ginger, Salt, Spices Bottle kindly supplied by Mr Vikki’s The sauce is a bright strawberry red colour and upon opening the bottle an enveloping aromatic fragrance of red peppers and Habanero intertwined with tones of vinegar and garlic is released. It’s a very inviting aroma for any garlic lover and the scent of the garlic seemingly grows whilst carrying the aroma of spices. The spices used therein aren’t specified but I’m sure I can detect a subtle hint of lemongrass or ginger. Pouring the sauce onto my tasting spoon reveals it has a runny jam-like consistency with tiny bits of onion, garlic and black pepper flecks contained within it. When tasting, there’s a sweet sugary hit before the natural flavours of the peppers and Habanero come through at a swift pace afterwards. Initially the heat burn hits the back of the throat but this recedes and the burn then builds and concentrates towards the front of mouth and lips. With a small percentage of Habañeros used the burn level is tame enough to be enjoyed by non chilliheads who want a stronger hit than those mass market sweet chilli sauces. The onion and roasted garlic flavours then begin to come through and although not listed as an ingredient, I can detect a mild liquorice / aniseed like taste at the end. All of the flavours have been balanced very well together; indeed in particular the sweetness from the sugar has been well controlled to ensure it’s doesn’t follow the mass market trap of totally overwhelming and overpowering all of the other ingredients. Naturally this sauce works well as a dipping sauce for such as spring rolls, prawn crackers or Thai fishcakes but it also makes for a great additive to use in stir fry, be it fish, prawn, chicken or vegetable  – a touch of this will also add a nice twist to your noodles too. Available in 140ml bottles direct from Mr Vikki’s priced at £4.25 (although at the time of writing this review it’s currently on offer for only £3.75) Flavour *******½~~ Heat ***½~~~~~~ Packaging ******~~~~ Value *******½~~ Overall *******½~~ Possibly Related Articles: Simpson’s Seeds – Gladiator Chilli Sauce Simpson’s Seeds – 7 Potty Mr Vikki’s – Red Sweet Jalapeno Chilli sauce (RSJ) ChileFoundry Newsletter — May 2010 Mad-Ass – Double Smokey

The Glory of Hot It’s not the devil inside…but it’s great on deviled eggs!!! Saint Lucifer The Glory of Hot #11 Habanero Blend. Giving a taste test of this seasoning out of Philadelphia today had me guessing from the label on the nice looking table top shaker. The name alone made me think this spicy seasoning might pack some serious heat. Then I noticed the halo with horns above Saint on the label which made me go hmmm. This of course is why you taste test as a label will often keep you guessing. Ingredients: Masterful blend as it says on the label of garlic, salt, vinegar, and fiery habanero. The basic ingredients make it easy for your taste buds to understand but it sure seems like there is some smoky paprika slipped in the mix. Appearance: A nice looking reddish seasoning in an easy to use shaker top 2.4 ounce rectangular bottle. Generously sprinkles out evenly on whatever you would like to add flavor to. Looks good sprinkled on foods as a topping much the same way that you use paprika. Smell and Taste: Has a nice smoky smell and flavor with a tiny hint of tangy vinegar followed by the nice slow warming heat of habanero. Taste great on vegetables and hors d’oeuvres as well as on main course dishes. As for traditional hot sauce, St. Lucifer is a good dry alternative food topper that works great for food presentation. Ratings: FIREFLAVOR What to Expect: St Lucifer goes well with lighter dishes like baked chicken, eggs, fish, steamed vegetables, etc. Is also good on grilled foods but will take adding a little more to get the taste levels up on charbroiled items. Final Word: This is a great spicy smoky habanero seasoning to keep on the table for adding to anything you would like to kick up a notch! Always use caution when adding salt to any food so to not over salt it.  Include adding it as a finish leaving out the usual amount of salt in the preparation process.

Okay I’ve finally plucked up the guts to do this review, I will go on record right now by saying this is easily the HOTTEST sauce I have had to review.. I’ve reviewed some extracts in my time…and even some extract based sauces..well actually A LOT of extract based sauces..but this is by far the hottest to date..and the reaction my body had to it was not good! It comes from the purveyour of pain himself, Gerald Fowler of the Chilli Pepper Company…yeah, saying that name and I KNOW you are all like “wooooooah” so you KNOW this one is gonna hurt!! Ingredients: Fresh Naga Bhut Jolokia, Pineapple Juice, Vinegar, Lemon Juice, Tomatoes, Mango, Molasses, 7.3 million SHU extract, Celery, Herbs, Spices. This is the latest in Ged’s famous xx Minute Burn series, and “bloomin’ ‘eck is it ‘ot”!! (As Jane King would say!) and as you can well see, there is one ingredient in 20 Minute Burn that sticks right out! I can safely say I think I’m done with this series..the after effects of this one have left me scarred for life..it’s not a sauce I ever wish to try neat, ever, ever, EVER AGAIN! The bottle is well presented, so much so I didn’t want to open it..but I took it round to my friend Leytons house @LeytonP on twitter btw, and we cracked the bottle open right there on camera..to say we were scared of doing this review would be a massive understatement!! SO there you have it..never do it neat, ever, you have been WARNED! I spent the 15 mins off camera violently throwing up because my body just rejected it, completely and whole heartedly, and I do not blame it at all! It took me about 2-3 pints of milk to be able to talk again, and the burn took around 30 mins to fully subside..without milk I suspect it would have been longer, this stuff is hardcore! You can grab a bottle of it from The Chilli Pepper Company and its a mere £7 for a bottle of absolute suffering, I would recommend only using this as an additive, unless you’re an stark raving f**king lunatic!! A massive thanks to Leyton for sharing in my suffering, and until the next time I stuff a few million scovilles down my gullet padawanz, may the sauce be with you…always! Flavour **~~~~~~~~ Heat ******************** Packaging ********~~ Value ******~~~~ Overall *******~~~ Possibly Related Articles: The Chilli Pepper Company – 20 Minute Burn Preview Darth Naga’s Chilli Challenge 2011! Darth Naga vs 15 Minute Burn Hot Sauce The Chilli Pepper Company – 10 Minute Burn Review 2 Christmas Specials from The Chilli Pepper Company

The Audio Weekly Firecast with Scott Roberts: Weekly Firecast Podcast Episode?#38 -?Hot Sauce Festival Chat with Dana Romero The Chairman of the most recent Cajun Hot Sauce Festival, Dana Romero, stops by the Firecast for a fiery interview. Dana discusses his ambitious plans for the upcoming International Hot Sauce Festival, which is slated to be held in a different city every subsequent year, plus his concept for a World Hot Sauce Awards. Regular guest Ken Alexander chats with Scott about the proliferation of spicy foods in the mainstream diet, Scott reviews Red CAT-astrophe Hot Sauce made with red wine, and tells you how to achieve bite-through skin in your barbecued chicken. ?Links mentioned in the episode: ??International Hot Sauce Festival Facebook Page ??Louisiana Hot Sauce Festival ??Cajun Hot Sauce Festival ??Red CAT-astrophe Hot Sauce ??Ken's Fiery World ??Scott Roberts Facebook Page ??Scott Roberts Twitter Page Listen Instantly! Click Above to Listen to This Episode Now! Download this episode | Subscribe via iTunes | Subscribe via RSS FeedCopyright 2012 ScottRobertsWeb.com.

As members of the Grillerhood, we get to sample and evaluate some of the newest products from the venerable McCormick Spice Company. Grill Mates Smokin’ Sweet Tea Marinade This naturally flavored marinade mix features a unique smoky blend of sweetened tea, spices and lemon. Each 1.25 ounce envelope makes 1/2 cup of marinade – enough for 2 pounds of chicken, pork or steak. Nice blend and texture We prepared the Grill Mates Smokin’ Sweet Tea Marinade per the instructions on the envelope using 1/4 cup of canola oil, 2 tbsp. water and 2 tbsp. cider vinegar. Mix marinade mix, oil, water and vinegar in small bowl. Reserve 2 tbsp. marinade for basting*. Place meat in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor**. (Marinate seafood no longer than 30 minutes). Remove from marinade. Discard any remaining marinade. Grill or broil until cooked through, basting with reserved marinade halfway through cooking. Discard any remaining marinade. Boneless, skinless chicken breasts We let the chicken breasts marinate for just a little over 5 hours. Then we simply grilled the chicken breasts, basting halfway through with the marinade, and served with some home-made mustard potato salad and tomato cucumber salad. Final thoughts: There’s an old adage about not cooking with any wine that you wouldn’t drink… well, that doesn’t hold true with rubs and marinades. Because as we tasted this marinade straight up, we were not impressed. Fast-forward to the finished grilled chicken… and wow! It was delicious. And we’re saving the left-overs for grilled chicken salads for lunch this week. The outside char was remarkable, the chicken was moist and flavorful, and the end result was just stellar. We thought that the next time we use McCormick’s Grill Mates Smokin’ Sweet Tea Marinade, would be on chicken tenders – to increase the surface area, get more char on the edges of the chicken, and for an even better left-over batch of chicken for salads. Tips * We reserved 4 tbsp for basting, and even then, it was just shy of enough. Our suggestion would be to reserve 5 or 6 tbsp. of the marinade for this recipe. ** 15 minutes for any marinade is not enough, and I don’t care what meat or recipe you are using. A few hours minimum is necessary. We went with 5+ hours here, as that just worked for us time-wise. Serving suggestion – Smokin’ Peach Marinade Prepare marinade as directed, using 1/4 cup of peach preserves in place of the oil. Serve chicken or pork with peach halves. Disclaimer: We received this product courtesy of the manufacturer for review. The post McCormick Grill Mates Smokin’ Sweet Tea Marinade appeared first on HotSauceDaily.com. Related posts: McCormick Grill Mates Grillerhood on Facebook – Enter our Giveaway Ribs with Powderpuff Rib Rub (Celery Salt, Paprika, Garlic flakes) – recipe Pickapeppa Jerk Seasoning Chicken Recipe with Bone Suckin BBQ Sauce

Normal 0 false false false EN-GB X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-fareast-language:EN-US;} Simpsons Seeds are a small company, based in West Wiltshire, who specialising in supplying a variety of vegetable and chilli seeds. Matt Simpson is well known amongst the chilli community having written a book ‘Chilli, Chili, Chile’ which has provided many amateur growers with an abundance of information and advice on growing chillies. Matt’s expertise isn’t just for growing chillies though and he’s also a dab hand at making sauces with the chilli crop that his green fingers help to cultivate. As with other Simpson Seeds sauces, labelling is straight forward and simple, being a white background with black text… no glitz nor glam just wholesome artisan with a clear list of list of ingredients, company info & best before date being presented. Ingredients: Sugar, Red Wine Vinegar, Fruit Juice, Peaches, Trinidad Habanero Chillies, Honey, Lime Juice, Balsamic Vinegar, Salt. Bottle kindly supplied by Simpson’s Seeds Gladiator is a caramel amber colour and looking at it more closely I can see that it’s almost a completely translucent sauce with only a few seeds interspersed within it. It has a fruity, tangy aroma rather like tomato with hints of peach. Whilst the peach aroma I expect given it is listed as one of the ingredients strangely tomatoes are not – perhaps the fruit juice used therein is tomato juice? There’s also some sharpness from the red wine & balsamic vinegars which remain after the initial fruity hit. Pouring some onto my tasting spoon I can see that the sauce has a smooth almost syrup like consistency, rather like the texture of some cough mixtures and I imagine the honey content has help to give it this viscosity. The initial hit when tasting is the sweet flavour of the honey before the fruity flavours begins to emerge and some sharpness come through at the end. Heat for me is a little bit disappointing for a sauce utilising Habanero chillies. The burn level is surprisingly low and the longevity of the burn is brief, passing swiftly after consumption; however what lingers for some time afterward with this sauce is a pleasant fruity sweet aftertaste. I think Gladiator would make an excellent alternative to a barbeque sauce – its fruity, sweet flavours would be well suited as a sticky glaze to brush over chicken wings or ribs.  Indeed with its honey properties I think it would also work well as a glaze on many pork based dishes: – roast ham / gammon, pork belly or pork shoulder joint, where I believe on the latter it would make for some really tasty crackling. Available for £4.00 for a 140ml bottle available directly from Simpsons Seeds  Flavour *******½~~ Heat ***~~~~~~~ Packaging *****~~~~~ Value ******~~~~ Overall *******~~~ Possibly Related Articles: Simpson’s Seeds – 7 Potty Mad-Ass – Double Smokey Event Review – Simpson’s Seeds – Day of Fire and Spice Twisted 7 Sauces – Chocolate Sorz South Devon Chilli Farm – ’15′ Chilli Sauce

As you folks may recall, I was at the New York City Hot Sauce Expo a few months back.  While there, I ran into Ed Currie of Puckerbutt Pepper Company.  My man offered me a sample of a red mash from a plastic container.  There’s a way most people would handle that situation, and then there’s my way.  Far be it from me to decline unusual-looking food from suspicious-looking containers proffered by a man with a smirk, so I took a dip.  At Ed’s insistence, I took more than a dip, and moved on to a heaping Tostito’s Scoop full.  As it turns out, it was Carolina Reaper mash.  CBS happened to be there shooting some footage for a piece on Ed’s journey and peppers, and managed to capture some of me eating his mash.  But don’t watch for me; watch for the man himself.  Enjoy Ed’s story.  Eat a pepper, save a life.

I did this “Mysterious Meat Thing” review with my Dad and a little bit with my Mom, in a time during my Dad’s fight with Cancer where he was feeling better. It ended up being a very funny videp and something I can look back at and smile remembering my Dad. Later that year he passed away when the Cancer spread and ultimately won the fight. On Father’s Day, I want those people out there to embrace their Dad not only today because it’s their day, but to treat him as if everyday was his last with you. Even if it is just an everyday appreciated word of love and/or caring gesture. We all have our fights, arguments, as I did with my Dad, but in the end I know he loved me and did his best to guide me to do the right things in life. I honor him today as I look back at this video and share this memory with all my friends out there. Happy Father’s Day. Love ya Pops!

Schweaty Sauce by Race City Sauce Works hits a HOME RUN!! Ingredients: crushed tomatoes, tomato juice, tomato puree, RCSW Sambal (crushed fresh chiles [Thai, Chocolate Habanero, 7 Pot Douglah, Piri Piri, yellow Bhut Jolokia, red Bhut Jolokia,], garlic vinegar, mustard seed, lime pickle [lime pieces, salt, chile powder, lime juice, fenugreek powder, and turmeric powder] [...]