We are mere hours away from the Peppers at the Beach tailgate party. I thought it would be good to share a review from the Machine for a company that will also be at the show. If you are coming to the show then come by the Dragonfire Sauce booth and say hello to owner and sauce maker, Rick Villafrade. You will also get to meet soon to be Guinness Book of Records holder The Machine as well, so say hi to him as well before he is too famous.

Seven-Zen is a unique blueberry-infused BBQ sauce with the super hot 7-Pot chile pepper. Their is mild version without the 7-Pot, but this BBQ sauce is by no means super hot as you will soon see from The Machine’s review. I have had this sauce, and even though I am not the biggest blueberry fan, this sauce makes me rethink my decision on the fruit.

DragonFire Foods
PO Box 3638
Easton, PA 18043
DragonfireHS@Gmail.com
www.dragonfirehotsauce.com
Facebook: CLICK ME

We have done 2 reviews for Black Swamp Gourmet over the last 2 weeks and they have been pretty solid, positive reviews, especially the Hot Cracker Spice Mix. In our last review we did their Hot Sweet & Spicy Barbeque sauce, now with some extra heat it is now X-Hot Sweet & Fiery. One of the complaints from the last review was that there wasn’t much heat in the hot. Will this X-Hot live up to it’s name or fall short for our review team. Once again we have RJ, The Machine & Derrick Wood. We will be reviewing their X-Hot Rub next week.

RJ

The Machine

Derrick Wood

Black Swamp Gourmet
Toledo, OH
Order sauce at: order@BlackSwampGourmet.com
Contact us at: mail@BlackSwampGourmet.com
Phone: 419-474-4933
www.BlackSwampGourmet.com
Facebook: CLICK ME

This is the 2nd of two reviews for the Evil Seed Sauce Company. In the first review we had some very positive reviews for their Signature Hot Sauce which you can view HERE. If you are heading to Peppers at the Beach, then look for owner and sauce maker Patrick McGill and sample his products and see if you agree or disagree with our review team.

Heynetboy

G

Ryan Graub

Evil Seed Sauce Company
7407 Goodnow Rd.
Jacksonville, FL 32216
Phone: (904) 864-6822
Email: info@evilseedsauces.com
www.evilseedsauces.com
Facebook: CLICK ME

This is our 2nd review for Bigfat’s Hot Sauce. Last week we do a review on their 308 Garlic Ginger hot sauce which you can see HERE if interested. Once again we have our review team of Ken Alexander, Zombie & Big Daddy B, and the Machine. Let us get right to the reviews…

Ken Alexander

Zombie & Big Daddy B

The Machine

Bigfat’s Hot Sauce
PO BOX 480304
Niles, IL 60714
bigfat@bigfatshotsauce.com
www.bigfatshotsauce.com
Facebook: CLICK ME

Chip Hearn gave me a lil’ whazzupdate for the Big Show to post. We have all the chicken wing contests, the vendor list, plus we also have the Karoake Rockaria contest on Saturday night sponsored by Johnny McLaughlin of Heartbreaking Dawns. Information is including at the bottom of the page on that. I will be there rain or shine on Friday afternoon, and look forward to see the growth from last year’s event. So much going on, and I will bring back to you what I can via pics and video.

3rd Annual Peppers At the Beach Tailgate Party
Friday, May 18th / Saturday, May 19th / Sunday, May 20th 2012
10 am until 4 pm daily

Sponsored by Mountaire Farms Chicken and Roger Marino. Mountaire Farms began in 1914 in Arkansas & is now a quality first, national chicken producer that is known for its support to the communities through programs such as “War on Hunger”, Scholar Athlete awards and of course, the “Chickin’ Pickin’ contests.”

And Chef Chip Hearn from Peppers.com. Chip is a multiple national champion
as a chef and for his sauces, salsas, rubs & dips. He has been seen on the TV Food
Network, Discovery TV, NBC, the History Channel, PBS, Versus TV, CBS, Good
Morning America, Outdoor Life, TNN and Wild on E as “The King Of Wings! His
team has won the American Royal and placed at the ICS World Chili
Championships! He is a past winner of the Delaware Restaurateur of the year
award and The National Restaurant Association Silver Plate Award!

Mountaire chicken is donating 20,000 of the big, juicy Jumbo Party Wings
so that all of the chefs and all of the restaurants involved will be sampling
totally FREE chicken wings made in the most unusual ways and dipped in
a series of World Champion sauces! These are the best wings on the market.

There is NO charge to attend
There is NO charge to sample the foods, wings and products
There is NO charge to go home with chef signed recipes
There is NO charge to sit down with over 75 famous chefs from all over the East
Coast and as far away as Texas, Florida, North Carolina, New York, Ohio etc.
All of the (over 3000 different) zesty products will be available to purchase

At other shows, you pay to enter, pay to eat and pay to sit in a large auditorium to watch
chefs put on cooking demos. Here, not only is it FREE, but you are face to face with all of the chefs, so that recipe, saucing and cooking method ideas may be shared, during continuous cooking demos! Mountaire chicken professionals will also be on hand to explain chicken cuts and how to purchase the freshest available chicken!

At other wing shows, you might have a best of show contest, a hottest contest or a
who can eat the most contest. At this Show, our contest diversity will simply blow you away! At other wing shows, a few, “famous” judges will decide the winners. At this Show, the attendees will be chosen to judge – YOU make the decisions. How many entrees do we expect? Well, at the 2011 show, the Most Unusual Wing category alone had 35 entries from the chefs attending the show and from local restaurants!

Most Unusual Chicken Wings
– Sponsored by Chef Johnny McLaughlin from
Heartbreaking Dawns. Johnny hails from New York State and is known
to never turn down a cooking challenge! Many of you have seen him as a
guest chef cooking strange and complex dishes. At this event last year he
wowed the crowd with a Python gumbo. One his best You Tube videos
features him cooking Yak. His most recent TV appearance was as a
contestant on the TV Food Networks show Chopped! Let’s hope that he
treats us to some Scorpion pepper Blondies at this show. Co-sponsored by
Chefs Thom and Nancy Edwards of Captain Thom’s Chili Pepper Co in
Canton, Maryland. The Captain has won an amazingly high number of
National Sauce, Chili, Jerk, Rub & Pepper Blend Championships! He and
his Bacon Ketchup have been featured on many different TV shows!

Rules: There are basically none. The most unusual entry can be based on taste,
sauce, rub, cooking method or presentation. It can be very visual & may
be shown to the judges in any way. It can be anything that the chef thinks of! Mountaire is supplying the Jumbo Party Wings, but each chef can choose to use other wing varieties or concepts. Every entry must have a minimum of 25 specific tasting pieces. All entries must be presented with the dishes “name” and a specific ingredients, cooking method and recipe card.

Judges: Chef McLaughlin will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Johnny ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste with individuals in their booth.

2011 Winners:
1st Place – Bethany Blues Restaurant – Bourbon marinated, chicken drummies wrapped in bacon
2nd Place – Betty’s Restaurant – Baked wings, dipped in waffle mix re-cooked and drizzled with maple syrup
3rd Place – Timothy’s Restaurant – Rubbed in Parmesan cheese and served with a garlic, Parmesan white sauce
4th Place – Cake Bar Restaurant – Strawberry Chicken Wings, marinated in strawberry syrup & topped with strawberries

Best Restaurant Style Chicken Wings
– Sponsored by Chef Kevin Roberts from Bethany Blues Restaurants, two time winner of the Best Ribs in Delaware Contest, as well as third place winner at the Maryland State Rib
Championships and fifth place winner at the American Royal National Championship. Bethany Blues has won national sauce and marinade championships at The National Barbecue Association Championship in Houston, Texas, and at the American Royal in Kansas City. A national audience watched them on the Discovery TV Channel and on the TV Food Network. Co-sponsored by Chef Suzanne O’Melia from Suzanne’s Kitchen. Suzanne won a Golden Chili Award from the Zestfest in Dallas, Texas and a Scovie National Championship from the Fiery Food Show in Albuquerque, New Mexico. Her recipes are always cutting edge, fun zesty foods!

Rules: All entries must come from a specific restaurant and will be judged as the official Best of Delaware – Delaware State Champion! We are looking for chef inspired wings that could grace the table of any restaurant, and be served at “normal” restaurant prices. Mountaire is supplying the Jumbo Party Wings, but each chef can choose to use other wing varieties or concepts. The restaurant does not have to be from the Rehoboth Beach area. We are currently expecting entries from Dover, Pennsylvania and Maryland. There are no cooking, saucing or presentation rules. Every entry must have a minimum of 25 specific tasting pieces. All entries must be presented with the dishes “name” and a specific ingredients, cooking method and recipe card.

Judges: Chef Roberts will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Kevin ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste
with individuals in their booth.

2011 Winners:
1st Place – Timothy’s Restaurant – Triple Threat, sweet and tangy wings, topped with tons of fresh garlic
2nd Place – Irish Eyes Restaurant
3rd Place – Bethany Blues Restaurant – Wings that were smoked while still on the whole bird. They were then detached, sauced with a tangy, nutty concoction and finished on the grill.
4th Place – Kickin’ Chicken Restaurant – Boneless chicken wings with a Thai teriyaki sauce!

Best Buffalo Style Chicken Wings
– Sponsored by Chef Charlie Pollard from Kickin’
Chicken Restaurants, three time winner of Delaware Today Magazines’
Best Wings in Delaware. This Downstate Delaware poultry purveyor is
famous for their flavored boneless wings! Co-sponsored by the national spicy
guru from ILoveItSpicy.com, the one and only Buddah. Buddah is famous for his wild national cooking contests and for promoting the spicy foods industry!
His knowledge of this zesty industry is second to none.

Rules: The base flavors must be the original Buffalo Chicken concept, invented at the famous Anchor Grill in Buffalo, New York. But, since most chicken wing restauants are now serving many different flavor combinations, some lee-way will be given by the judges!

Judges: Chef Pollard will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Charlie ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can
taste with individuals in their booth.

2011 Winners:
1st Place – Heartbreaking Dawns – Loup Garou Cajun Ghost Key Lime Buffalo Wings

2nd Place – Defcon Sauces – Defcon Condition 2 Mild Party Wings

3rd Place – Ledo Pizza Restaurant – Buffalo Style Wings with famous Ledo Chunk Blue Cheese Dip
4th Place – Wings To Go Restaurant – Wings To Go Hot Wings

Best Smoked Chicken Wings
– Sponsored by Chefs Barb and Bill Milroy, the Texas Rib Rangers, from Denton, Texas. Multiple World Champions in many different categories Winners of Best Ribs in the World & American Royal Champions! Most recently seen on Speed TV at the Las Vegas Motor
Speedway and on Good Morning America! Winners of 28 different State Championships and over 500 cooking trophies and awards. 2000 National BBQ News National Caterer of the Year, as well as World BBQ Sauce, Marinades and Rubs Champion! Co-sponsored by Chefs Ray and Susan Greene from Ole Ray’s BBQ Sauces in Goshen, Ohio. Ray has won 100’s of
National sauce awards, including The Best of The Best BBQ Challenge, the National BBQ Association Awards of Excellence, The Chili Pepper Magazine Golden Chili Award, the American Royal & the National Fiery Foods Show!

Rules: All entries must be smoked at some time during the cooking process. The wings must have a distinct smoke flavor and coloring. If a potential entry needs help with this category, please see Barb or Bill ahead of time!

Judges: Chef Milroy will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with Bill ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they taste and feel about each and every entry!It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste with individuals in their booth.

Best Chicken Wing Presentation
-Sponsored by Chef David Letterman from Bonfatto’s
Restaurant in State College, Pennsylvania (Where REAL people come to eat!). His family began in the foodservice business in 1910 and actually invented the famous Bonanza Sub back in 1958. Winner of countless national and regional wing sauce contests and festivals, David and Sherri know what it takes to showcase the “Perfect Wing.” Co-sponsored by Chef/drummer Butch Feeser of Cape Seasonings from Lewes, Delaware. Butch strives to find new rhythms while inventing the perfect taste sensations! His award winning snacks are really a fun treat, making it easy to advocate that “people should play with their food, it’s an art form, like painting, just like music!”

Rules: This is a new competition this year, and we are not really sure what to expect. Presentation ultimately means something visual and some concept that makes me want to reach out and eat the first wing. But it also must taste great. Any chef might wish to re-enter a recipe from one of the previous contests and to “Jazz it Up” somehow.

Judges: Chef Letterman will choose 20 judges directly from the audience. If any spectator wishes to “sign up” with David ahead of time, please do so. Each judge will taste all of the entries and judge first through fifth places based solely on what they believe is the ultimate best wing presentation! It is a personal decision for each judge. The maximum available score will be 100 points, based on 5 points for first place, 4 points for second, etc. When the judges have completed their routine, the crowd may then eat all of the rest of the entries. Chefs who “expect” to place should make extra, so they can taste with individuals in their booth.

2012 Delaware State Wing Eating Champion
– Sponsored by Chefs John and Maggie Dilly, from Defcon
Sauces in Millburn, New Jersey. Winners of 53 National sauce awards, including 10 Golden Chile Championships. Most recently featured on the TV Travel Channel. Famous for their totally one of a kind TV Food Network outfits & the now viral You Tube videos of the world famous Deathmatches! I dare you to look John directly into his eyes!

Rules: Twelve people will be chosen from the audience to see who can eat ten wings
the fastest. These will not be “normal” wings. Instead they will be the hottest
wings that Chef John can come up with. These wings are so hot that I can’t
eat even one.

Judges: The stopwatch doesn’t lie, but it is real close, Chef John will be the final
decision maker!

Russian Roulette Wings
-Sponsored by Chef John Rizotti, from Rippin Red, in Abington,
Maryland. John is committed to creating the best tasting wing sauces that money can buy. Rippin Red has won national awards from the National Fiery Foods Show in Albuquerque, The National Zestfest in Texas and The Hot Pepper Awards! Co-sponsored by Chefs Brian & Marilyn Meagher from HotSauceDaily.com, in Ocean City, Maryland, the official “Hot Sauce. Recipe, BBQ & All Things Hot & Spicy Blog.” Also, the first podcast dedicated to
the Hot Sauce & Fiery Foods community is now at HotSauceWeekly.com.

Rules: Twelve people will be chosen from the audience to see who can eat ten wings
the fastest. These will not be “normal” wings. Instead, eight of them will be
very mild and extremely tasty wings made with a sauce containing Mountaire
BBQ Sauce, Lone Star Beer Barbecue Sauce and Georgia Peach & Vidalia Onion Hot Sauce. The other two wings will be made with a sauce containing You Can’t Handle This Hot Sauce, Predator Hot Sauce and Heartbreaking Dawns Cauterizer Hot Sauce. Contestants will not know which wing flavor they will be picking up, hence the Russian Roulette!

Judges: Whoever finishes eating all of their wings first wins …… Oh, unless the
Bone Inspector decides that enough meat on any particular wing has not been “finished” and Rachel (the Bone Inspector) will then ask that the contestant actually finish eating that particular wing.

Guinness World Record

It is now official. Chef James Wreck and his team from EatMoreHeat.com in
Houston, Texas will be filming, LIVE, three different attempts at setting a
World Pepper Eating Record.

Steve “The Machine” Smallwood from Cincinnati, Ohio claims that at least two of
these World Record attempts are “In the Bag.”

The current World Record for eating the most fresh Naga Jolokia Ghost Peppers
in one minute time is three peppers. Three might not seem to be very hard to
accomplish, except for the fact that the Guinness Book rules state that each
individual pepper must be chewed and swallowed before the next can be attempted.
I dare you to bite into a Ghost Pepper, let alone try to eat more than three in a
Minute!

The current World Record for eating the most fresh, green Jalapeno Peppers in a
one minute time period is twenty-one peppers. Steve says that this one might be a little tougher to beat, but he will give it a shot!

The newly certified HOTTEST PEPPER IN THE WORLD currently has no
World Record attempt, as of yet, so Steve will set the record and wait to see who can beat it. The Trinidad Moruga Scorpion Pepper has been tested by the New Mexico State University Chili Institute at 2,009.231 SHU on the Scoville Scale. Can you
Imagine just taking a bite of Million Scoville Units, let alone eating a quantity?

XECUTION ELIMINATION STATION

Chefs John & Sue Hard from CaJohn’s Fiery Foods in Westerville, Ohio specialize
in “Award Winning Flavor with Fire.” They have won over 500 Regional, National and International Awards with a remarkably large number of different, tasty sauces. Chef John also seems to always be on the cutting edge of new and innovative sauce concepts!

The Xecution Station brings you a tasting bar “where a tiny drop is not a taste.”
You start at the right side of the station by tasting a sauce such as Cajones Habanero Sauce and then you continue to taste six more sauces of increasing heat level, one at a time, until you either TAP OUT at a specific level or actually finish the seven sauces!
Examples of the next six sauces could be: #2 Fatalli Fire Double Strong – #3 Jolokia
Sauce 10 – #4 Vicious Viper – #5 Lethal Ingestion – #6 Mongoose Extreme – #7 Black Mamba XXXX

Chilehead Karaoke Rockaria Party
- sponsored by Johnny McLaughlin of Heartbreaking Dawns
Trophy presented to “Master of the Mic” from ILoveItSpicy.com.

Vendor’s List

Extreme Foods

Texas Rib Rangers

Defcon Sauces

Heartbreaking Dawns

Captain Thom’s Chile Pepper Co.

Bonafatto’s Wing Sauces & Marinades

Rizzoti Foods – Rippin’ Red

Suzanne’s Kitchen Pepper Jelly

Fat Kid Sauces

High River Sauces

T-Rev’s Stiff Willi Chili Co.

Cajun Island Sauces

Cape Seasoning

Ashburn Sauce Co.

Red Lion Spicy Foods Co.

Eagle WingZ

Progressive Sauces (JT Pappy’s)

The Murph’s Bloody Mary

Crazy Steve’s Pickles & Salsa

Tom’s Roid Rippin’ Hot Sauce

DragonFire Sauces

Red Hawk Premium Peppers

Mr. Bar B Que

CaJohn’s Fiery Foods

Crazy Uncle Jester’s Inferno World

Griffin Wing Sauces

ASAP Designs

Ole Ray Sauces

Wicked Cactus Sauces

Deano’s Jalapeno Chips

Backyard Jams & Jellies

Madison Chocolatetiers West

Matteo’s Restaurant

Born To Hula Hot Sauce

Black Woods Wings

Patter Fam Sauces

Evil Seed Sauce Co.

Wy’S Wings

Rivas Salsa

Restaurants

Bethany Blues

The Starboard

Port

Cake Break

Kick ‘N Chicken

Smitty McGee’s

Cake Bar

Stiper Bites

Fins Raw Bar

Famous Dave’s

Charcoal Grill

Wings To Go

In the historic & scenic river town of Madison Indiana, lies a gem of chile pepper culture- the Indiana Hotluck & Fiery Foods Expo. It will be celebrating it’s 17th year of existence next year, and this post concerns a description and re-cap of this years, the 16th.

For those of you that have never heard the term before, a ‘hotluck’ is like a potluck but featuring spicy dishes. Hotlucks have a long history on the email group [CH] Chileheads, and have been held all over the country. Most are simple affairs, hosted by chileheads in their own home. The ‘cost’ of admission is to simply bring a chile related dish, a recipe (if you can’t cook), or to just bring a plain love of spicy things and the willingness to chat about all things chile with anyone & everyone. The Indiana Hotluck was built on that tradition with a few differences. The first of these is that it is hosted at a commercial establishment- the Thomas Family Winery- and is a two day long event, featuring the hotluck on Friday evening and the Fiery Foods Expo on Saturday. The Winery is run by Steve & Elizabeth Thomas, both of home are chile afficianados themselves. More information on the winery can be found here: http://www.thomasfamilywinery.us/ The first day of the event (evening, really) is the ‘hotluck’ portion. Folks from a three state radius bring in all manner of spicy and not so spicy foods. Wander up & down the tables & eat anything you like! The second difference is that the hotluck also features a fiery foods expo, showcasing several small chile and spicy foods manufacturers. In any given year you might find CaJohn’s Fiery Foods, Urban Chef’s, Mild to Wild, Tiki Jenny’s Salsa, Hoboken Eddie, or any of several other folks vending their wares on the second day. Live music is provided Saturday evening, and the leftovers (if there are any) are brought out for lunch. Steve Thomas usually serves up brisquet or pork butt for dinner that has been slow cooked and smoked the entire day. Indeed, the aroma of hickory smoked pork usually entices quite a few folks in off the street who just happen to be wandering by! Quite a number of chileheads gather for this event, most of whom have been attending for years. I expect you’ll see several of them post here. Another difference at this event is the presence of a salsa competition. This is strictly for amateurs, and has had as many as 32 fresh made salsas entered into the event.

So, if you’re in the mood for a great get away weekend that features an incredible array of spicy foods, wines, a beautiful old river town, and most of all GREAT PEOPLE, keep an eye out next year for the 17th Annual Indiana Hotluck and Fiery Foods Expo.

Pics (with comments) are here: Facebook Pics

-Jim C
www.StepUpforCharity.org

This is our 4th review for Half Moon Bay Trading Company. We started off with their new garlic pepper sauces, one with jalapeno and the next with habanero and we moved to a tropic pepper sauce in their infamous Iguana line. You can go to the reviews by clicking any of the product names below:

Garlapeno
Garbanero
Iguana Tropic Thunder

Our 4th and last review is for another tropical sweet sauce with pineapple and guava from their honey-sweetened Bee Sting product line.

The Pepper Boys

Xero

Firehead Thomas

Half Moon Bay Trading Company
P.O. Box 330718
Atlantic Beach, Florida 32233-0718
(904) 246-9493
1-888-44-SAUCE
www.halfmoonbaytrading.com
Facebook: CLICK ME

Once again we have RJ, The Machine and Derrick Wood as our review team for this Black Swamp Gourmet product. Last week we reviewed their award-winning Hot Cracker Spice Mix which you can see HERE. Behind their company is their love of making BBQ sauce. Just come to the event and you will see their passion. The name of this barbeque sauce says it is their Sweet & Spicy style while it is their “hot” version. Their “X-Hot” version of barbecue sauce says it is Sweet & Fiery. We will do their X-Hot version next time.

RJ

The Machine

Derrick Wood

Black Swamp Gourmet
Toledo, OH
Order sauce at: order@BlackSwampGourmet.com
Contact us at: mail@BlackSwampGourmet.com
Phone: 419-474-4933
www.BlackSwampGourmet.com
Facebook: CLICK ME

We have another new company trying to be heard in this big and growing world of spicy products. Meet Furch’s Sauces from Black Hills, South Dakota. This is their only product in their line right at the moment. Our review team for this product will be Ken Alexander, G and the Pepper Boys. First a little about Furch’s Sauces…

Furch’s Background

Furch’s Sauces started in the kitchen in a home in the beautiful Black Hills, South Dakota. By trial and error, the “Ghostly Habanero” version of the sauce emerged. Made with all natural ingredients, no preservatives and the labor of love, Furch’s Hot Sauce is unique.

Furch’s “Ghostly Habanero” hot sauce is made with the Jolokia Ghost Pepper, listed in the Guinness Book of World Records as one of the hottest peppers on the planet. Combined with other all-natural ingredients, Furch’s Ghostly Habanero Hot Sauce is simply one of the most delicious, extreme heat sauces available.

Our Story…

The “Ghostly Habanero” hot sauce has a story. Made at the mother’s house of the inventor one hot summer afternoon, the mother was intrigued. “How hot could it possibly be?” was the question she asked. “Probably hotter than anything you have ever had, mom,” said the son. She hovered and watched as her son concocted his brew. The mother snuck around the corner, quickly dipped her finger in the pot, and placed the finger in her mouth. Instantly, she began to simmer. She had the look of cuss words in her eyes as she stared at her son. The son tried not to laugh and was genuinely concerned. After several minutes, the mom simmered down, but swore she would never try the sauce again.

Who We Are…

Furch’s Sauces was created from the passion of hot sauce. This is the greatest strength. Take something you love and share it with others. The creative side includes a man with a passion for “heat” in what he eats and the business side includes a woman with a degree in Business. The two combined make for a great team.

Ken Alexander

G

The Pepper Boys

Furch’s Sauces
PO Box 9753
Rapid City, SD 57709
Phone: 605-484-2792
For questions or comments please email: yellfire@furchssauces.com
For wholesale ordering information, please email: furchssauces@yahoo.com
www.FurchsSauces.com
Facebook: CLICK ME

Without being a part of this review and not ever having tried this product, I do love a lot all ready about the Evil Seed Sauce Company. Firstly the company name and all the product names and labels are very cool. The look of their website is great, especially the SINterfold pics, and even the dramatic evil sound that kicks up when you first go their site fits right into their theme nicely. Of course that is just image, but for my tastes and love of creative Horror stories and movies I am excited to try their sauces. Luckily for me and all those other interested parties, they will be appearing at the Peppers at the Beach Show in a couple of weeks May 18-20th in Rehoboth Beach, DE. Come meet Patrick McGill the man behind Evil Seed Sauce Company.

For this review and the next one for their Hell Peach Hot Sauce our review team is Heynetboy, G, and Ryan Graub. We will have the Hell Peach review next week right before the show. As for their Signature Sauce it is described in their evil style of phraseology as “A unique blend of peppers & pain, this pure black hot sauce will satisfy the darkest of souls”. Yeah it was a mystery to our review team too until trying it out. Here is a little about Evil Seed Sauces…

Being a family-owned and operated business, we’re able to offer you & your taste buds just what you’ve been looking for. Our savory sauces are a mixture of heat, flavor & imagination and we firmly believe there’s a hot sauce for every occasion. That’s why our goal is to make all of our customers happy with every meal. At Evil Seed Sauce Co., we really care about the products we sell, and we’€™d like to share all of our evil creations with you. We look forward to hearing from you soon, and remember…LIVE GOOD. EAT EVIL.

Heynetboy

G

Ryan Graub

Evil Seed Sauce Company
7407 Goodnow Rd.
Jacksonville, FL 32216
Phone: (904) 864-6822
Email: info@evilseedsauces.com
www.evilseedsauces.com
Facebook: CLICK ME

I met owner and hot sauce makers Jeremy & Kat Walsh at Bowers, PA for their Annual Chile festival. Good people they is. We even chided Jeremy to try out a freshly picked Trinidad Scorpion pepper for our video entertainment. You can view that HERE if you want a chuckle. A few months later Jeremy hit me up to do some reviews for 2 of his product line. Besides the 308 we are doing for this review, we will also be tackling the 408 Jamaican-Style Hot Sauce which you will see next week. For these reviews we have Ken Alexander, Zombie & Big Daddy B, and the one and only Machine.

A little about Bigfat’s Hot Sauce

It all started in Chicago back in the early 90′s. I was a bachelor cooking for myself and always experimenting. One summer, after a particularly good crop of home grown tomatoes was available I started making salsas with the sole goal of making my roommates and family sweat. It turned out they tasted pretty good to boot so I thought to myself, what else can I do?

It wasn’t long before I realized I had a lot more fun playing around with hot sauce recipes. Years of playing with my food and mixing up all the flavors on my plate as a kid finally paid off. Most were pretty basic when I first started out but I learned pretty quickly how fun it was watching friends try it and seeing the look on their faces. Unfortunately I didn’t have a video camera to record all of the reactions.

It was around this time that my brother brought home a bottle of sauce that was supposed to be crazy hot. It was but the taste wasn’t anything that made me ever want to try it again. I told myself I would never make a sauce like that. If I’m going to make sauce it’ll be something that I love eating.

After a while some co-workers and I started having sauce competitions. It was a great way for me to iron out my recipes and get good feedback. I experiemented to keep things interesting and learned a lot of what not to do when it comes to hot sauce.

Eventually I came up with my first official Bigfat’s hot sauce which is today Bigfat’s 1o8 habanero hot sauce. I used it at parties and family events and especially a yearly fish fry. People told me I should sell it but I never took it too seriously.

Eventually my wife and I moved to the Big Island of Hawaii. It was here that I really started having fun with hot sauce. I guess the beautiful tropical weather gave me the creative boost I needed and soon I had put together a bunch of sauces that I was very excited about. After testing them out on co-workers once again I took eight of them and started my line of Bigfat’s hot sauce. I turned my passion into a real business and began selling Bigfat’s at a local street fair. It went over very well and the word started getting out.

In 2010 we moved Bigfat’s back to the mainland where it all began. We have five of our eight sauces available and soon we’ll have more. We’re excited about getting our sauce out there for everyone to try and we know you’ll be pleased when you do.

I’m always striving for the best tasting sauce around and one that’s a little bit different than the usual. Using the freshest ingredients I can find is important and with one taste you’ll know why. Everybody has a favorite hot sauce, Bigfat’s is waiting to be yours.

Thanks,
Bigfat

Ken Alexander

Zombie & Big Daddy B

The Machine

Bigfat’s Hot Sauce
PO BOX 480304
Niles, IL 60714
bigfat@bigfatshotsauce.com
www.bigfatshotsauce.com
Facebook: CLICK ME

Shauna Jellsey of TATS Sauces & Marinades, our winner of the 2012 Feast Your Eyes on This Spicy Cooking Challenge put this together with her TATS film editing team. The best part for me is the final scene. Thanks Shauna for this special look behind the scenes, and the shout out. I appreciate it very much.

TATS Sauces & Marinades
P.O. Box 446
Wildomar, California 92595
Phone: (951) 595-0932 or (661) 755-1537
Email: sales@tatsoriginal.com
www.tatsoriginal.com
Facebook: CLICK ME

G³ now in it’s 3rd year didn’t really change much this year with the majority of the vendors, but as always Michael Lampros of Gunther’s Gourmet supplies us with a few products to sample and makes us feel extremely welcome. He sets up with spicy products to sample and purchased over 80 lbs of chicken wings and a mother lode of mozzarella sticks. Mark Weiler of Wy’s Wings supplied us with non-stop wings on demand as he toiled over a fryer all day long as well as keeping up with interested customers. We were extremely grateful for his efforts, thanks Mark!

I was joined by the Schobergs- Alex and Lauren, on occasion Marilyn Meagher of HotSauceDaily/Weekly, Nick Lampros (Michael’s Brother and co-owner of Gunther’s Gourmet) and Cosbie who was one of the few true chileheads at the event whom helped us last year. We have several different types of products as you will see, and we used our rating system as always, but some of the sauces were just not meant for wings as we noted in our reviews.

A big thank you to the Lampros Brothers and all the vendors who made us feel like a part of the family. Thanks for the welcome! Please check out the great coverage from Brian & Marilyn Meagher on HotSauceDaily with their awesome picture gallery and you can listen to their podcast by visiting their website.

Miss Jenny’s Habanero Bread & Butter Pickles

Bigg Riggs’ Sweet Onion Wing Sauce

BlackWoods’ Dante’s Inferno Wing Sauce

Prehistoric Wing Sauce

Mad Hatter’s Habanero Pineapple Super Condiment

Csigi Gourmet’s Prototype Sauce

Volcanic Peppers LAVA Scorpion BBQ Sauce

Oregon Trail Jerky’s Beef Sticks- Barbeque Seasoned, Sweet & Spicy, Teriyaki

This is the 3rd year of this very special event. It started out as an idea on how to give up for Michael Lampros of Gunther’s Gourmet, but now has turned into an event where everyone who attends helps each other. Vendors alert their contacts, buyers, wholesalers in the hopes they will come to check out the competition. Yes, the competition. Actually there is no competition in a sense at Gunther’s Gourmet Gala. Everyone relies on each other for their success. How many shows work like this? Plus the vendors are only charged $35, and that is to cover the food and drink costs. Michael cooks up to 80 lbs of wings and cheese sticks, and even has the blender going to serve up icy cold beverages.

I am lucky enough to be the only vendor that has a chance to attend all 3 of the Galas, so I can judge the growth and success of the show. I am joined by fellow reviewers the Schobergs who are making their debut at any fiery food event. Plus Brian & Marilyn Meagher from Hot Sauce Daily/Hot Sauce Weekly will coming as well. We will the event via video and see what we come up with in the way of live reviews with all the wing sauces that were sent to Richmond for the event. Going to be fun.

Vendors List (might be new ones from my last check)

Featured Vendors:
Salsas:
Gunther’s Gourmet Groceries
Sabrosa Salsas

BBQ:
BBQ Brothers
Jerry’s Backyard BBQ

Wing Sauces:
Wy’s Wings

Hot Sauces:
Dragonfire Sauces

Dry Rubs/Spices:
Cape Seasoning
Capsaicin Solutions

Sweets/Desserts:
Biscotti Goddess
Red Rocker Candy

Jelly/Pepper Jelly:
Cyndi’s Jellies

Peanut Butter/Granola:
Puck’s Gourmet Co.

Asian Inspired Marinades:
Palcha Products

Jewelry:
Boo Bug Jewelry

Beverages:
Keep It Simple Syrup® – K.I.S.S.
Revolution X/Mr. Patrick Henry’s

Music:
Vince Newton Band

Gunther’s Gourmet Gala
When: Saturday: May 5th, 2012
Time: 1-7 pm
Where: Gunther’s Gourmet Office & Warehouse
3530 Mayland Court
Richmond, Virginia 23233
Phone: 804-240-1796

It is great when we get spicy things for review other than the traditional bottle of spicy stuff. Not just something different, but different in the way of beer cheese different. A few years back friends of mine from Kentucky, Mia & Ethan, (from the good ol’ days of TastetheFear), introduced me to the tastiness of beer cheese. I thought it was Heaven enveloped in cheese. It was not spicy, but it was way good. Fast forward a few years later, I find some at the Fiery Food Show in Big Russ Beer Cheese. Plus they had a spicy blend to boot. Their website needs some tinkering, but the pics on their recipes page are awesome to look at. This is a PDF file so make sure you have the resources to open it: CLICK ME

For this review we have our Albuddahquerque krewe of Fiber Joe and co-worker Gregor, Firehead Thomas, and Xero with his friend Joe. Enjoy!

Fiber Joe

Firehead Thomas

Xero & Joe

Big Russ Premium Beer Cheese
PO Box 14
Beaver Dam, KY 42320
Email: Shayla@BigRussBeerCheese.com
Phone: 270-274-4102
www.bigrussbeercheese.com
Facebook: CLICK ME