The Official Scott Roberts Web Site

FireTalkers: Interview with Blair Lazar of Blair's Sauces and Snacks

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-06 07:00:41

Whether or not you're a fan of his products, you have to admit that few people have had the impact and garnered a cult-like following quite like Blair Lazar of Blair's Sauces and Snacks. I was recently given the opportunity to have an extended conversation with Blair, and he was candid, gushingly accommodating and extremely passionate as we spoke. We touched on several topics, including his reserves (which struck a nerve when I mentioned some were critical of the prices for which they were being sold), being on the internet, his collaboration with rock guitarist Zakk Wylde on the Berserker Sauces, and the fiery foods business.

Scott: For those who have never heard it, what was the "Reader's Digest" version of how you created the Wings of Death challenge while working as a bartender on the Jersey Shore?

Blair: Well, that's the inception of my Death Sauce back in '89, you know bartending, serving drunks on the Jersey Shore. This was before what's happened in the last 20 years, with the proliferation of spice. I think there's something really exciting about watching somebody eat something hot, and that's just as "simpleton" as I can say it. I think when you're serving people liquor, and it's 2 o'clock in the morning, what can you really do that's legal to get them to leave? You can say, "hey, if you can eat my wings you can hang all night at the bar." I would make four of the hottest wings you could possibly find, and tell them...

Sub Sandwich Review Face-Off: Subway Buffalo Chicken Versus Domino's Sweet and Spicy Chicken Habanero Sandwich

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-05 23:42:04

The spice invasion has begun. Oh, you as a hot sauce fan may think that the current trend of fiery fast food sandwiches are a feeble attempt at best at approximating the capsaicin-heavy, tongue-scorching food items we all know and love. The spicy chicken sandwiches at Wendy's and McDonald's, the Angry Whopper at Burger King, and the Buffalo KFC Snacker, plus many others, may have disappointed heat lovers, but at least the foot is in proverbial door. A pair new sandwiches, the Domino's Sweet & Spicy Chicken Habanero Oven Baked Sandwich, and the Subway Buffalo Chicken Sub have furthered the push of spicier fare into the mainstream, but are they worthy of your money?

The Hot Pepper Awards 2009 - Winners Announced

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-05 06:19:44

The winners have been announced in The Hot Pepper Awards 2009 competition, which is presented by TheHotPepper.com forums. Click here for the full listing of categories and prize recipients. Congratulations to the winners!

Review - Gunther's Gourmet Salsas

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-04 10:15:44

Gunther's Gourmet was one of the highlights of the 2009 Weekend of Fire. A large percentage of vendors at that show featured products that were all over the map; some were excellent, while food items had totally missed the mark with what they were attempting to accomplish. Thankfully for Gunther's Gourmet they were not in that "hit-or-miss" category. Most of the 10+ salsas the company had on display for sampling were above average and were never anything less than high-quality. And although they produce a handful of admirable marinades & vinaigrettes, it was Gunther's wide selection of salsas that impressed me.

Mike Lampros, one of the two brothers that run Gunther's Gourmet, had recently provided a sampling to me of a quartet of salsas (three of which are award-winning): Jalapeño Salsa Fresca, Spicy Ginger Pineapple Salsa, Fiery Peri-Peri Dark Cherry Salsa, and Fiery Cranberry Habanero Salsa Here are my thoughts on these...

Firetalkers - Interview with Jim Campbell of Mild to Wild Pepper Company

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-02 21:53:00

I've respected Jim Campbell for a long time. The guy's done a great many things which make him an excellent all-around ambassador of the fiery foods industry. If you're relatively new to the hot sauce world, you may or may not know that he has worn many hats (no pun intended) in addition to running the Mild to Wild Pepper and Herb Company. His day job is being a firefighter with the Pike Township Fire Department in Indianapolis, Indiana, which instantly earns him the title of "hero" in my book. Jim has founded the Step Up for Charity organization a not-for-profit group that raises funds for charitable organizations, and he once held the world record for stair climbing (106,000 stairs in one 24-hour period!) that he used to help promote this great cause. On his commercial fields, he grows chile peppers that supplies chiles to a large segment of the U.S. specialty hot sauce market. On his fields he also hosts the annual Woodstock-like "Open Fields" pepper event every fall, where chileheads converge for a weekend to pick chiles and to celebrate the spicy life. Overall, Jim is an intriguing individual, so I'm pleased to have been able to ask Jim a few questions, and he was more than happy to provide his often humorous, always knowledgeable insight...

2009 Original Terlingua International Championship Chili Cookoff

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-02 06:44:06

The 2009 Original Terlingua International Frank X. Tolbert - Wick Fowler Championship Chili Cookoff is just a few days away. The 43rd annual event is taking place on November 5 - 7 in Terlingua, Texas where an expected 10,000+ chile fans will converge to watch entrants compete in one of the largest non-ICS chili contests on earth. To get the scoop, go to http://www.abowlofred.com.

Texas Pepper Conference on November 12 - 13, 2009

scott@scottrobertsweb.com (Scott Roberts) — 2009-11-01 19:28:17

The following info comes form Dr. Kevin Crosby, Dr. Juan Anciso, and Dr. Ben Villal�n:

The Texas pepper research is fine and doing well in Weslaco, Texas. The Texas Pepper Foundation (TPF), dissolved after 32 years, was organized in 1976 with over 300 members from 25 different states, several other countries including Mexico and Canada who recognize the importance of peppers (chile, chilli) as the number one spice ingredient in the world. Members included research and extension scientists, growers, producers, seed and chemical industry and major food processing firms. TPF members supported the genetic improvement of peppers being conducted at TAES Weslaco previously by Dr. Ben Villal�n and now by Dr. Kevin Crosby and several other scientists throughout Texas. TPF sponsored periodic conferences, field days, and financial research support. This was one of the last major public assisted pepper improvement organizations in the U.S.A. Dr. Crosby has released several outstanding pepper cultivars with more to come, since Dr. Ben retired in 1996.

A Scientific Texas Pepper Conference and Field Day is Being Planned and Organized for November 12 - 13, 2009 at the Weslaco Research Center...

New Blair's 2009 Halloween Reserves with Pumpkin-Shaped Bottles

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-31 08:22:43

Blair has sent out the message this morning about the new Halloween 2009 Reserves. Each one is in a unique, glass-blown bottle and contains both a vial of 16 million SHU capsaicin AND bhut jolokia (AKA "ghost chili") powder:

Dear Chilipal,

Some Seriously Spicy Fury is brewing In Death Sauce Land on this festive Mischief Night. What better time than now to announce the release of my over the top 2009 Halloween Reserve !!!! So here it is.... Each bottle is definitely a one-of-a-kind creation. Check out this spectacular, artisan, hand-blown glass pumpkin bottle filled with Jolokia Ghost Chili and Guinness World Record-breaking 16 Million...

2010 Scovie Award Winners Announced

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-29 11:58:39

Although some of the 2010 Scovie Award winners had already been contacted days ago, and their placings had been made public knowledge, the full, official list of winners have been unknown until now. The list has finally been announced and was posted up on the Fiery-Foods.com website just minutes ago. If you're unfamiliar with them, the Scovie Awards are considered by many to be the most prestigious awards in the hot sauce and spicy food industry.

Review - Charles Vergos' Rendezvous Famous Seasoning

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-28 22:25:15

Charles Vergos' Rendezvous Famous Seasoning suffers from the fact that it's not a highly versatile product. I wouldn't expect food lovers to be able to sprinkle this stuff on salads, veggies, sandwiches, deviled eggs, or even regular grilled burgers and steaks. It started as one thing: a dry rub for Rendezvous' delicious barbecue smoked meats, in particular pork ribs, and by God that's what it's good for.

It's highly recommended that you use this on foods that you cook over low heat and do it slowly all day, with plenty of wood smoke. You know, real barbecuing. Pork shoulders, ribs, chicken and beef briskets are outstanding with Charles Vergos' Rendezvous Famous Seasoning coated on thick. If you're merely "grilling" (cooking fast with high heat) without smoking the meat, it's just missing something even if this dry rub is applied. It just ain't the same.

I picked up a bottle of Rendezvous Famous Seasoning during my trip to Memphis earlier this year to see if I could replicate the BBQ joint's fantastic dry rub ribs at home. The following is a review of the seasoning and my efforts to achieve rib sucking nirvana...

New Hot Sauce Weekly Podcast Episode

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-27 20:00:09

There's a brand spankin' new episode of Hot Sauce Weekly, the first podcast dedicated to hot sauce, fiery foods, and BBQ. This episode features a great interview with Joe and Robin Leicht of Flaming Joe's. Also, I provide my weekly sauce review, this time featuring the fabulous Ott's Wing Sauce.

So if you're craving great hot sauce industry coverage, be sure to download and listen to the audio podcast every week by subscribing today! You may ask, "how can I do so?" Well, you click on the RSS Feed link to download it to your feed reader or podcast catcher, or subscribe via the iTunes Feed.

Love what you hear? Please tell all your chilehead friends and family about Hot Sauce Weekly! And please vote for Hot Sauce Weekly both on Podcast Alley and iTunes - it's super simple and it will only take you 30 seconds.

Hot Sauce Joins BBQ Joint for a Night Of Intense Food

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-27 11:07:37

Extreme Hot Sauce Creator Joins Forces With Greater Boston BBQ Hot Spot For A Night Of Intense Food

Extreme hot sauce company, Ashley Foods teams up with Jake's Dixie Roadhouse for a Mad, Mad, Mad Dog Hot Food Feast.

Waltham, Massachusetts (PRWEB) October 26, 2009 - David Ashley, creator of the Mad Dog 357 Extreme Hot Sauces, is teaming up with Jake's Dixie Roadhouse on Thursday, October 29, 2009 for a night of intense flavor, burn, and challenge to those who dare. Booked as the "Mad, Mad, Mad Dog Hot Party," the event that starts at 7:00 pm will include a specially created menu complete with such plates as Final Rights Chicken, Hell Fire Habanero Sausage, and Grilled Liquid Fire Shrimp Skewers.

Topping the night's bill of fare will be extreme wings made with Ashley's Mad Dog 357 hot sauces. For all the brave souls who feel they're up for the challenge, the night of fiery foods will also...

Hot Sauce Hijinks in Paul Blart: Mall Cop

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-26 21:23:47

If you haven't seen the low-brow, park-your-brain-at-the-door comedy "Paul Blart: Mall Cop", you're not missing much. It's actually a pretty harmless little flick, but don't go out of your way to view it. I happened to catch it with the family on cable last night, and despite the predictable, formulaic plot, there were a few memorable scenes involving spicy foods.

The first one involves our hero, mall security guard Paul Blart (played by Kevin James), in a nacho-eating contest at a bar.

As we learn a bit later in the movie, his opponent Leon (Jamal Mixon) runs a hot sauce kiosk in the mall and has a panache for turning up the heat. The more Blart eats of the hot pepper-covered nachos, the worse the burn gets for him.

When it becomes unbearable, Blart has to imbibe large quantities of...

Review - Datil Sensation Mania X-Hot Mustard, Indian Summer Hot Ketchup and Tears X-Hot Ketchup

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-25 21:08:28

Not too long along I reviewed Datil Sensation's Datilicious Salsa - a salsa I felt that, if you can tolerate a slight burn from the highly underrated datil chiles, is a good change of pace from your commonplace salsas, especially if most of what you purchase are large, nationally-known brands. Here comes more from the Datilicious brand: a spicy mustard called Mania X-Hot Mustard and a pair of fiery ketchups called Indian Summer Hot Kecthup and Tears X-Hot Ketchup...

Mad Dog 357 Debuts Pure Ghost Edition Hot Sauce

scott@scottrobertsweb.com (Scott Roberts) — 2009-10-24 20:27:41

New Ghost Pepper Sauce Gives Consumers True Taste of World's Hottest Pepper

Creator of the world's hottest sauces introduces Mad Dog 357 Pure Ghost edition, celebrating the world's hottest pepper - The Bhut Jolokia.

Sudbury, MA (PRWEB) October 21, 2009 - Ashley Food Company, known for its world famous Mad Dog 357 Hot Sauces, has created yet another reason for extreme hot sauce lovers and collectors to make new room on their shelves. Called Mad Dog 357 Pure Ghost Hot Sauce, this new extreme hot sauce features the world-record setting Bhut Jolokia pepper from Northeastern India, also known as the "Ghost Pepper".

"The Ghost is truly one of the most unique peppers in�the world, not only for its record-setting heat but also for its unique earthy flavor," says David Ashley, master sauce crafter and president of Ashley Foods. "The goal was to create a sauce that would bring out the Ghost Pepper's unique qualities of extreme heat and signature flavor, without the need for additional pepper extracts...