5 Veggie Foil Packs Your Grill Can't Live Without

There’s that tweak with foil that makes recipes luxurious and for this reason, we choose to share a few of these packs that will leave you speechless for days.

The trick to having packs that leave unbeatable tastes and memories is to do a good mixture of vegetables and herbs and cook them to have a bit of crunch to them.

Veggie packs could be complete meals by themselves but if you are feeling a bit extra, marry it up with some grilled steak, or meat of choice.

1. Asparagus In Cheese

Asparagus is those accompaniments that you should have lying by your grilled steaks. They taste good, are crunchy and go well with everything.

Asparagus is packed with a bunch of nutrients; minerals, calcium, protein, vitamins, and fiber which makes it a go-to meal option for various dietary needs.

To top it up in taste this recipe takes these greens to a whole new level with its cheese fusion. It is an aromatic zesty and cheesy blend and will work well with any kind of beef or pork barbecue.

A trick to having the best cook, make sure to cook these with some crunch to them.

Recipe by Delish

2. Simple Garlicky Potato Packets

Have you ever wondered why potatoes are a to-make when talking barbecues? Answer: it tastes great and is filling.

Potatoes are good for kids and can be mashed if the little ones can’t chew properly.

In this recipe, Diethood kicks up the flavor with a mix of garlic and herbs which gives the potatoes an aroma of luxury.

Serve this recipe with chicken, beef or lamb, or with salads if you are a vegetarian. It works just fine.

Potatoes are energy boosters with its high carb content. Make it for lunch.

Recipe by Diethood

3. Garlic Herb Veggie with Shrimp Fusion

Oh Goodness!

If you dislike seafood, this will give you a change of mind.

The taste of shrimp never got better with the aroma of garlic and herbs. And it sits in sausages too! Everything you need in protein sits right here in this dish.

Create your own veggie blend as you like, using this recipe as a guide.

Serve with a drink of choice and enjoy all the way.

Recipe by Chelsea’s Messy Apron

4. Veggie Medley

Confused by options? Throw in your own mix of many veggies and trust your guts to have something amazing. Use this recipe as a guide.

Mix your choice of veggies; carrots, onions, sweet corn etc with a herb blend. Season with salt and pepper and proceed to pack, and grill.

It takes a very short time to make and is one of the perfect side dishes to have for any meat options.

Get all the nutrients that you need with a good blend like this. Don’t forget to pass the love around.

Recipe by Blog Lovin

5. Cauli Pack

Healthy goodness! This cauliflower mix is what you need for a simple evening.

Simple to make as ABC, and boosted with a herb blend.

For those lazy days, just toss all the ingredients in a bowl, pack and grill. It takes just 5 minutes to be done.

Over a charcoal grill, the flavoring of the cauliflower will be enhanced. Find the best charcoal grill to buy here if you need to get one for this result.

Once ready, eat it as it is or add a fish grill to it.

Have a good time enjoying and sharing this dish.

Recipe by Diethood

It’s almost here!

The Texas Hot Sauce Festival will be held September 22 & 23, 2018 on Saturday from 11am to 6pm and Sunday from Noon to 5pm at the Bayou City Event Center

What’s Gonna Be There?

Hot sauce, salsa, chips, dips, peppers, spices, marinades, rubs, jams/jelly, pickled products, condiments, soup mixes, chili mixes, wing sauces, … chunky, spicy, smooth, garlicky, sweet, fruity, peppery, smokey…  HOT  and  MILD!   Hundreds of hot and spicy products to try out from around the country.  There is also plenty of food and cold beverages, ongoing stage entertainment, a chile-dren area (including some free and some ‘pay as you go’ activities for the kids), retail vendors, arts & crafts and pepper merchandise.

Entertainment

Saturday, September 22

• 11-2  Great Scott & The Almighties
• 2-6  Zydeco Dots
• 2:30 PM Mikey V’s Carolina Reaper Pickle Eating Competition

Sunday, September 23

• Noon – 1  Willie B. & The Silverbacks
• Followed by “A Willie Good Blues Jam”

Ongoing:

Give-a-ways from the Stage during set breaks

Hot Events:

• Saturday 22 – Mikey V’s Carolina Reaper Pickle Eating Competition 2:30 PM (time subject to change)

Kids Area

• FREE Face Painting, sponsored by the Texas Hot Sauce Festival
• Games by Rost Family Entertainment

Details At A Glance

As effective as the companies that make “unitasker” gadgets can be at making the us think that their specialty product is the newest thing that we cannot live without, I tend to be more skeptical than not. I’m more firmly footed in the Alton Brown camp of thinking: if a kitchen tool is good at one and only one thing, it will tend to sit around the vast majority of the time and not be used, rendering it practically useless, and then eventually forgotten.

I recently acquired a Cave Tools Chicken Wing & Leg Rack to put through its paces out on the grill. I think it certainly qualifies as an item that is very much specialty in purpose, as it is at its core a rack on which to hold up chicken off of the BBQ grill grates, and hanging high in the air to catch more of the convection heat in the air as opposed to more of a conduction or radiating heat from the flames or charcoal below.

The rack itself has foldable stands on each side that hold up pretty sturdy with a locking mechanism. The rack contains 12 holders for chicken; specifically for yardbird parts such as “Wings, Legs, Thighs or Drumsticks,” as Cave Tools promotes in their marketing materials (although I’m not sure what the difference between “legs” and “drumsticks” are).

The U-shaped parts of the wire can hold up the knobby end of chicken legs admirably, just as long as the drumsticks in question are of medium size or larger. When it comes to chicken wings, you must have whole wings in order to drape hook the pointing part of the chicken appendage over the wire to make it stay in place. Cut wing pieces such as flats or drummies are simply too small to stay up. When it comes to thighs (or breasts for that matter) are a little trickier, as you need to find the right part of the bone and flesh to be securely held in place.

Applying rub to chicken parts, while the drip pan contains sliced onions and peppers with butter to be sauteed.

Action out on he grill.

One of the better features in my opinion is the drip pan. In it, not only can you catch fat that drips down from your chicken, but place whatever assorted chopped vegetables you want. This is a great “two birds with one stone” aspect, as you can cut some peppers and onions (as I did in my example) to be sauteed in butter and in the grease drippings of the chicken legs.

If you don’t do the sliced veggies route in the drip pan, you can still collect the chicken fat for your favorite sauce, gravy or soup.

I had also thrown some boneless chicken breasts directly on the grill to cut up and use with the peppers and onions to make fajitas later.

The height of the drip pan and rack was just short enough to place under the lid of my Weber grill. If your BBQ grill or smoker has a deep-enough lid, you should have no trouble fitting the Cave Tools Chicken Wing & Leg Rack underneath.

The Verdict

After about 30 minutes of a hot and fast grilling session, it was time to take the food inside.

The chicken legs were done adequately, although a touch more direct heat could have created more of a crispy skin on the legs. I also like a bit of charring, and the chicken will not get any of that hanging up on the rack.

The vegetables, on the other hand, were phenomenal! The extra cooking time and simmering and sauteeing made for perfect onions and peppers. The bell peppers developed a little hot, black roasting on the skin, and the onions were wonderfully caramelized.

So…I was pleased with the performance that the Cave Tools Chicken Wing & Leg Rack gave, while not exactly compelling me to leap out of my skin with enthusiasm. It certainly qualifies as a cooking tool that goes beyond the “unitasking,” use-it-once-and-then-forget-about-it kind of apparatus. I will definitely use it from time to time on my outdoor grilling and smoking excursions.

My rating for this is a solid 3.5 out of 5. 

This rack and drip pan are stainless steel and are 100% dishwasher safe. You can get one for yourself at https://cavetools.com/products/chicken-wing-leg-rack for $17.99 plus shipping, and you can save a cool 15% off your order by using the coupon code WING15 at checkout. Amazon Prime users can find it on that site at https://www.amazon.com/dp/B01LXT4PA9/ref=sr_1_65?ie=UTF8&sr=8-65&keywords=wing+rack&m=A3IEEDMWTA8OSP&tag=mdmrare-20.

How to Make Smoked Salmon

If you want to make the most delicious salmon recipe then you are in the right place. This article will help you in making beautiful, flaky, buttery-flavored, pink-colored smoked salmon. It has a unique taste and mesmerizing aroma which will boost your appetite. Let’s find out more about the techniques and method of smoking a salmon.

There Are 2 Ways to Smoke Salmon: Cold Smoking and Hot Smoking

There are various ways of processing salmon fish but the most popular one is smoked salmon. It a process of preparing salmon fillets by curing and hot or cold smoking. Smoked salmon is considered an expensive commodity. Hot and cold smoking are two different methods of smoking the fish. Commercially available smoked salmon is usually cold smoked.

In cold smoking the fish is not cooked and has a very delicate texture. However, in hot smoking the fish is cooked which results in reducing the moisture and makes it more firm. Hot smoked salmon has a strong taste. Smoked salmon is commonly eaten with salads and pasta. This article focuses on hot smoking of salmon. There are four major steps of smoking salmon. Now let’s get started!

Step 1: Selecting the Right Salmon

Salmon smoking is an easy but tricky job as compared to the smoking of meat or beef. The salmon fit for smoking is the one having a bright pinkish color with no stinky smell and the meat must be little firm to touch. Frozen fish is more preferable than fresh.

Step 2: Seasoning with Brine

Salmon normally does not require much flavoring, but to make it juicy and savory it should be seasoned by a dry rub or wet brine.

Dry rubs are mostly made by mixing sugar, fish seasonings, salt and black pepper. This mixture is rubbed on the salmon surface to coat the fish evenly. The dry rub is pressed into the meat of salmon so that it does not fall off while cooking.

Brine can be as simple as a mixture of salt and water. Good, common ingredients that you can use for your fish brine are kosher salt, brown sugar, bay leaves, celery stalks, fennel, onions and garlic. Simply mix up these ingredients in a large container, and go to the next step…

Step 3: Curing Process

After making the brine next step is curing. In this process the fish fillets are submerged in the brine mixture and kept in a refrigerator for around 6 to 8 hours. It is not advisable to keep it submerged for more than 8 hours as it gets more and more salty when submerged for longer amounts of time.

A vital step in smoking is the drying of fish after brining. For this purpose, the brined fish fillets are placed in a cool and breezy place or running a fan nearby. This is done to make a pellicle, which is a thin sticky surface of brine over the meat.

Finally, Step 4:  Smoking It!

The final step in smoking salmon is heating it. This review of best smokers will guide you in selecting the right smoker you need. The trick to perfect smoking lies in maintaining a steady and super low temperature. The smoker should be set to 160 degrees F, and add wood chips to produce that wonderful wood smoke. The wood used for flavor can be of apple, cherry, alder, oak, etc. I personally would avoid stronger woods like mesquite, as the heavy smoke flavor they produce can easily overpower the lighter taste of the fish. The salmon is smoked for minimum three hours until internal meat temperature is around 145 degrees F.

Smoking is all about the right temperature and time. The basic process of smoking is the same for all kinds of meat with variation of temperature and duration of cooking. The infographic below by Jack from BroBBQ gives complete information about these two factors in a descriptive manner for various types of meat. Let’s check it out!

Please include attribution to BroBBQ.com with this graphic.

High River Sauces launches new ad campaign with their Holla If Ya Hungry TV Commercial featuring Shock Taco!

Check out the bizarre but fun commercial here:

For More Info About High River Sauces Please Visit: www.highriversauces.com

Baton Rouge, LA – February 16, 2018 – The backyard barbecue blog, BBQ Dry Rubs, has been relaunched and rebranded as Meat Smoking for Beginners. Meat Smoking for Beginners is designed to help absolute rookies get started learning how to make incredible barbecue.

Any time you start trying to learn a new skill it is easy to get overwhelmed by all of the new terms and the flood of sometimes conflicting advice. Meat Smoking for Beginners tackles this problem by getting you started with simple, highly reproducible techniques for smoking meats on a Weber kettle.

If you want to learn how to barbecue then swing by Meat Smoking for Beginners and download the three free PDFs that will jump start your learning curve:

• PDF #1: How to Set Up a Weber Kettle for Smoking
• PDF #2: Masterclass on Smoking Pork Chops
• PDF #3: Introduction to Low and Slow Beef Ribs

If you are really feeling ambitious you can also sign up for the Brisket Boot Camp and get fully immersed in the Big Daddy of smoked meats.

The tagline for Meat Smoking for Beginners is, Be Awesome, Smoke Happy. What that means is that we want you to enjoy learning how to barbecue. Once you get started I promise you will get a big smile on your face.

Smoking meat is a beautiful hobby and is EASY to learn. Come visit Meat Smoking for Beginners and get started today!

Save The Date. June 23 & 24, 2018. Toyota Park in the Chicago, IL area. It’s Going To Be A Party!!

Chicagoland Will Never Be the Same!

Come to Toyota Park in Bridgeview, IL for this two-day Fiery Foods Festival to get the ultimate endorphin rush. The weekend promises to be like no other. The 1st Annual Chi-Town Hot Sauce Expo features FREE Hot Sauce Tastings from the BEST Hot Sauce Companies around the World, The Stage of DOOM, Booze & Infuse Cocktail Competition, Guinness Book of Records Reaper Eating Contest, Chihuahua Beauty Pageant, Craft Beers, Specialty Cocktails & So Much More!!

More details to come soon. Get the latest updates at https://www.facebook.com/chitownhotsauceexpo.

Gringo Bandito has released the 2017 edition of their wildly popular Private Reserve hot sauce. Produced in a single batch, the sauce is bottled with a new label design and now available in Super Duper, Just Super and Cheapskate packages. The Private Reserve is always a huge success for Gringo Bandito, with its limited production selling out quickly.

Each year, the Private Reserve recipe is put together as a unique offering for Gringo Bandito’s dedicated customers and hot sauce enthusiasts alike. The recipe for 2017 heats up with a blend of award-winning blue agave tequila, lime juice, yellow habaneros and red fresnos. The “Super Duper” package includes an autographed bottle of the hot sauce in a unique stand up wooden pine box, a custom t-shirt, guitar picks and more. One lucky winner who purchases the $75 Super Duper package will win a one of a kind signed giclee print of this year’s label art.

Available today, the private reserve can be purchased via Gringo Bandito’s website at www.GringoBandito.com

Private Reserve Tiers Available:

Super Duper ($75): Stand up wooden pine box with a NEW see through cover to display your 2017 Private Reserve bottle autographed and numbered hot sauce bottle with teal metallic label, cheapskate bottle, custom t-shirt, black guitar pick, custom guitar pick, button, certificate of authenticity and chance to win a signed one of a kind giclee print.

Just Super ($40): Stand up wooden pine box with a NEW see through cover to display your 2017 Private Reserve bottle, hot sauce bottle with teal metallic label, cheapskate bottle, black guitar pick, custom guitar pick, button and certificate of authenticity.

Cheapskate ($15): PR bottle in a paper bag with a red bow around the neck. Image: Picture of foil label and cheapskate bottle.

The Mad Anthony product lineup, 2017, from left to right: Fiery Hot Mustard Sauce, Original Style BBQ Sauce, Original Hot Sauce, and XXXtra Private Reserve Hot Sauce.

As a few of you chileheads know, I was a huge Van Halen fan in a “past life.” I won’t bore you with how much I ate, breathed and slept the band (thankfully, not slept with the band) during my younger and leaner days. I will state, though, that even though my fanaticism for the mighty Van Halen has waned quite a bit as I’ve approached middle-age-hood, I’ve still carried over a bit of the “5150” spirit because of former VH bassist Michael Anthony‘s involvement in the hot sauce world.

I interviewed Mike (or “Mad Anthony” as he is sometimes referred to) a while back, and he revealed that his passion for fiery foods started off around the age of 17 or 18 when he first started dating his now long-time wife Sue, and he saw his future father-in-law douse his eggs in hot sauce. Mike splashed a little liquid fire on his own food, and before long, he was carrying around bottles of Tabasco everywhere he went.

Fast forward to the early ’00s when Michael Anthony teamed up with my friend Michael Greening of Mike & Diane’s Gourmet Kitchen, (the producer of one of Mr. Anthony’s favorite hot sauce lines, Ring of Fire) to concoct his own spicy condiment. Through Greening’s genius kitchen skills and Anthony’s astute palette, the two were able to develop a world-class condiment in the original Mad Anthony’s Hot Sauce. Since then, an XXXtra Private Reserve Hot Sauce, a Fiery Mustard and two BBQ Sauces (one regular and one Extra Hot) were added to the Mad Anthony lineup.

Since then, Michael Anthony has switched from Mike & Diane’s Gourmet Kitchen to another co-packer to meet production demands. As VanHalenStore.com touts, these sauces are “new and improved.” Since this implies reformulation of some kind, I wanted to give these a fresh and honest review for 2017 and see if the quintet of sauces fare better or worse in my mind than how I’d previously remembered them.

A huge thanks go to Jeff Hausman of the Van Halen News Desk and VanHalenStore.com for hooking me up with these products!

Mad Anthony’s Hot Sauce

Ingredients: Pimientos, Vinegar, Red Pepper Puree, Habanero Chiles, Garlic, Tomato Sauce, Spices, Salt, and Sugar.

Aroma:
3.5 out of 5. A recondite and heavy aroma of garlic, spices, chiles, and a hint of onions and tomatoes.

Appearance and Texture:

4.5 out of 5. Thick, meaty and has rich red hues, this original hot sauce has a wonderful body and heft to it. Similar to the aforementioned Ring of Fire sauces, it’s nicely clumpy (with only minor separation between the watery ingredients and more solid components), this sauce has top-notch stickability on which any food you pour.

Taste Straight Up:

4 out of 5.  There’s a deep, playful dance that the various chile peppers, tomatoes, and herbs & garlic are performing with each other. It seems worlds away from where the popular “pepper-colored vinegar” sauces the TABASCOs and Frank’s RedHot of the world are entrenched. While describing this as a sort of spicy tomato sauce or marinara sauce is a gross over-exaggeration, it does hint of being influenced by Italian flavors throughout the complex web of pepper puree, dark pimientos, habaneros and black pepper.

Taste on Food:

4.5 out of 5. That previous description may make Mad Anthony Original Hot Sauce sound like it would be home primarily on lasagna, but I actually think it’s awesome on Mexican! Try this on burritos, chiles rellenos, tacos, and more. Oh, and this condiment is outstanding on burgers and as a dipping sauce for fries! If you splash this on eggs, it will elevate your breakfast to strange new euphoric levels of which you’ve never dreamed!

There are a few things that it’s not best suited for: chicken tenders, plus most Asian food. You can’t win ’em all, but if you use Mad Anthony Original Hot Sauce on the above items that do work, you’ll be making out like a champ.

Heat:

2.5 out of 5 on a scale of 1 to 5, with 5 being the hottest. Michael Anthony does love his heat, and this “regular” version of his sauce packs some decent spiciness that will please most general chilehead tongues.

Final Thoughts: 

Mad Anthony Original Hot Sauce is a complex, peppery and spicy product that would be a good “table sauce” for most heat fans.

Mad Anthony’s XXXTRA HOT Private Reserve Hot Sauce

Ingredients: Pimientos, Vinegar, Red Pepper Puree, Habanero Chiles, Garlic, Serrano Chiles, Tomato Sauce, Spices, Salt, Chile Pepper Extract, Sugar.

Aroma:
3.5 out of 5. Very similar to the above Mad Anthony Original Hot Sauce, but with a little more brightness and noticeable pungency from the increased proportion of chile peppers.

Appearance and Texture:
5 out of 5. With less separation than the Original Hot Sauce, this XXXTRA HOT Private Reserve Hot Sauce hit a winning bulls-eye in thick consistency and viscosity when pouring. Scotty here is very pleased!

Taste Straight Up:

3.5 out of 5. It’s interesting what a fresh perspective has on something. Eight years ago, I was nuts about the initial taste of XXXTRA HOT Private Reserve Hot Sauce. Now? The presence of chile pepper extract (with a weird chemical-like tone running through it) has turned me off of this slightly. While it is by no means dominant, this bit of “off taste” brings this otherwise killer brew of spices and flavors down a few notches.

There are still the admirable intricacies in XXXTRA HOT Private Reserve Hot Sauce that are found in the Original Hot Sauce: the swirling morass of tomatoes, pimentos, chiles, and hints of garlic punch. At its base, it’s still a good product, only with amped-up notes of habaneros that bring up both the heat and taste.

Taste on Food:

4 out of 5. Being based on the Original Hot Sauce, this hotter version does about the same job on similar foods. Luckily, the slightly irritating presence of chile extract is diminished more, bringing the overall flavor of the XXXTRA HOT back up a notch.

Heat:

4 out of 5 on a scale of 1 to 5, with 5 being the hottest. NOW WE’RE TALKIN’! If you’re craving moderate fire, then stick with Mad Anthony’s Original Hot Sauce. XXXTRA HOT Private Reserve Hot Sauce is an elixir that appeals to the hardcore heat freak who want a taste to match the burn. The fire takes a second or three to build, but when it does, there’s a mighty good fire going on wherever it hits. Yes, there are much hotter sauces, but this will not disappoint.

Final Thoughts: 

This sauce has dropped a bit from the hallowed heights I once held it at. Yet it still remains a solid product through and through.

Mad Anthony’s Original Style BBQ Sauce

Ingredients: Ketchup, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less than 2 percent Onion Powder, Garlic Powder, Natural Flavors, Molasses, Cider Vinegar, Fig Concentrate, Dehydrated Onion, Distilled Vinegar, Spices, Salt, and Natural Hickory Seasoning.

Aroma:

3 out of 5. Smoky and sweet, this smells like a good, standard barbecue sauce.

Appearance and Texture:

3.5 out of 5. Mad Anthony’s Original Style BBQ Sauce is a darker brown tonic with medium pourability and a good, puréed feel to it.

Taste Straight Up:

3.5 out of 5. This BBQ sauce lies on the side of flavor spectrum that favors bolder, richer, sweeter notes; definitely a Kansas City-style topping! There is nothing exotic about this BBQ topper, just a good, straightforward sauce.

If the hot sauces weren’t enough of an indication (and we would expect them to be fiery), Mr. Anthony is indeed a chilehead of the highest order, as this barbecue sauce is very much away from the milder side of the heat spectrum.

Taste on Food:

3.5 out of 5. Versatility rules the day with Mad Anthony’s Original Style BBQ Sauce, as anything I threw at it did admirably well with the sauce. Some barbeque products excel in being a product for the masses, while others benefit from being a more specialty product. This is more the former, tasting favorable on grilled wings, chicken thighs, burgers and pulled pork from my Weber Smokey Mountain.

Heat:

2.5 out of 5. If you don’t care for your regular BBQ sauce to contain a good deal of heat to it, then stay away from this one. But I enjoyed the low flash of chile pepper fire lurking beneath the rich amalgam of flavors.

Thoughts: 

Because a flavor expert (Mike & Diane’s Gourmet Kitchen’s Michael Greening, mentioned above) helmed the creation of Mad Anthony’s Original Style BBQ Sauce, it would have had a ridiculously slender chance of failing. This succeeds at being an enjoyable and satisfactory sauce for the masses.

Mad Anthony’s Xtra Hot BBQ Sauce

Ingredients: Ingredients: Ketchup, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less than 2 percent Onion Powder, Garlic Powder, Natural Flavors, Molasses, Cider Vinegar, Fig Concentrate, Dehydrated Onion, Distilled Vinegar, Spices, Salt, and Natural Hickory Seasoning

Aroma:

3 out of 5. Much like the Mad Anthony’s Original Style BBQ Sauce, with only a hint more of a pungency.

Appearance and Texture:

3.5 out of 5. No noticeable difference between this and the Original variety: a deep brown liquid that tells you it’s going to have that darker and sweeter sugar and molasses punch.

Taste Straight Up:

3.5 out of 5. A sweet, smokey blend of lots of the perfect hints from all the main and supporting players…tomato from the ketchup…sweetness from the HFCS…and lots of savory notes from onion, garlic and other spices.

And, the fire! No, this won’t compare to some of the ghost pepper, trinidad scorpion and carolina reaper BBQ products out there in the market, but this is a formidable spicy sauce that would be too hot for non-chileheads.

Taste on Food:

4 out of 5. Ah…this stuff improves slightly while on food! I can’t exactly put my finger on it, but the additional heat in conjunction with the deliciously complex flavor profile make this a winner on all your grilled and smoked meats.

Heat:

3.5 out of 5. Mad Anthony’s Xtra Hot BBQ Sauce boasts some serious wallop with a serious burn. Michael Anthony wanted real heat with his Xtra Hot BBQ Sauce, and that’s certainly what you’ll find here. If normal, milder levels of chile-laden fire are more your speed, then go for his Original BBQ Sauce.

Thoughts: 

My favorite out of the two barbeque offerings from Mad Anthony. A killer, all-purpose, Kansas City Style dipper and topper for all your outdoor cooked meats.

Mad Anthony’s Fiery Mustard Sauce

Ingredients: Organic Yellow Mustard (Organic Grain Vinegar, Water, Organic Mustard Seed, Salt, Organic Turmeric, Organic Paprika, Organic Spices), Mad Anthony’s Hot Sauce (Pimentos, Distilled Vinegar, Sweet Red Bell Peppers, Habanero Chili Pepper, Roasted Garlic, Tomato Puree, Sea Salt, Ancho Chili Pepper, Crushed Red Chili Pepper, Black Pepper, Cane Sugar, Spices, Onion Powder), Distilled Vinegar, Spices, Sugar, Salt.

Aroma:

4 out of 5. Mustards, in general, are some of the last things I would ever offer up as being pleasant smelling. Yet this was pleasing to the nostrils with sweet and savory notes twirling about with some standard prepared yellow mustard scents.

Appearance and Texture:

3.5 out of 5. Mad Anthony’s Fiery Mustard is super-duper thick – perhaps too thick to get out of the glass bottle (maybe it would be a bit easier to extract of it came in a classic plastic squeeze bottle). It’s a darker yellow-tinted condiment speckled with finely-crushed pepper fragments and spices.

Taste Straight Up:

4 out of 5. Let me tell you right away that I have particular preferences when it comes to mustards. I love spicy mustards with loads of flavor with a base of smoothness and sweetness of honey. I also like your good ol’ basic yellow ballpark mustards. Most others…well, it really depends. I’m not a fan of horseradish, nor am I a lover of pure, pungent mustard seed (which has a powerful, nasal-blasting flavor similar to horseradish ), and I don’t care for mustards heavy in harsh vinegar or ones that have an eggy, mayonnaise base. Yeah, I’m picky, so it had better be in my preference zone.

Mad Anthony’s Fiery Hot Mustard Sauce is luckily within those confines of my taste palette.  A glance at the ingredients list shows that it’s a combination of organic yellow mustard and Mad Anthony’s Original Hot Sauce. I don’t know what proportions of each are included in this, but whatever amounts exist of the mustard and the hot sauce, they just flat-out work.

There is the bright, vinegary bluster that hits you immediately, with rich peppery elements popping on your tongue a few seconds later. Although I would have loved Mad Anthony’s Fiery Mustard to be a touch sweeter, it’s still delightfully complicated and tasty enough to do the trick. I couldn’t wait to try this on food!

Taste on Food:

4.5 out of 5. It gets even better on food! Hot dogs, smoked sausages, ham sandwiches and soft pretzel bites all benefit greatly from this condiment. It’s already one of my favorite mustards, and plan to keep it in my rotating arsenal of mustards that I use.

Heat:

2.5 out of 5. This possesses a nice, comfortable, medium heat that doesn’t disappoint, just as long as you’re not looking for a brush fire in your mouth.

Thoughts: 

With a slight amount of tweaking, this could be the perfect mustard.

In Conclusion

Mad Anthony’s five sauces prove that they simply aren’t just pedestrian or novelty sauces with a celebrity’s name slapped on them. Thanks to the initial collaboration between Mike Greening and Michael Anthony, they made sure they came up with a stable of aces in these.

If you’re interested in the Mad Anthony lineup and get your taste buds soaring, you can pick up the whole set at http://www.vanhalenstore.com/page/VH/CTGY/Mad.

Yeah, to many of you, this comes as absolutely no surprise.

After long, careful consideration, I’m going to officially end The Firecast Podcast after being dormant for a year and a half. That doesn’t mean that at some point in the future I won’t sit down in front of a microphone again to record anything. But the current run of episodes has officially come to a close.

If you’re a current subscriber to The Firecast’s feed, I may still post up other interviews I have done through other media sources, so the feed itself may not be completely dead.

Why Quit?

I could easily fill half of an encyclopedia on why I’m closing shop when it comes to this foodie podcast. Time, other interests (many of which are discussed over at my new blog), and…honestly, I feel that the overall camaraderie in the fiery foods world, the chile pepper community, and the hot sauce blogging community have deteriorated and made a turn for the worse. The sense of “family” is not there anymore, and many friendships I once enjoyed have shriveled up, much to my dismay. It’s tough. It’s hard to put your heart into something when this happens.

Anyway, you can read more of what has been going on in my life right here.

Thanks!

I’d like to thank all the past sponsors, including:

• Sucklebusters
• Heat Hot Sauce Shop
• American West Beef Company
• Dr. BBQ’s Low & Slow BBQ at Home Online Barbecue Class
• Chilehead Tees

I’d like to thank all my past guests, many of them heroes and mentors from the worlds of barbecue and hot sauce.

I want to thank my co-host for the Ken’s Fiery World segment, Ken Alexander, for the great conversation, tips, knowledge and perspective that he’s provided. Ken is easy one of the nicest, most genuine guys around, is a true brother in Christ, and a fiery foods fanatic. His website can be found at http://www.fieryworld.com.

I’d like to thank Michael Greening of Mike and Diane’s Gourmet Kitchen, makers of Ring of Fire Hot Sauces, for the handful of appearances on The Firecast. Mike has provided outstanding information on the food business. If you haven’t heard some of his appearances, I urge you to go back in The Firecast archives and take a listen, especially if you’re an up-and-coming hot sauce or BBQ sauce maker.

I’ve got to tip my hat to my old comrade at 2GuysTalking, Mike Wilkerson. Although we have had many (what is said in the industry) “creative differences,” Mike was a stellar help and resource early on in our pairing up.

I also want to give a shout-out to Greg Rempe of the BBQ Central Show, for advice and guidance that he’s provided. I’m still a semi-regular guest on his excellent show as the official BBQ sauce and rub reviewer, so you can still tune into that if you’re just dying to hear me every once in a while.

And lastly…I want to THANK YOU, the listening audience! Without your YouTube viewership, your support of the audio podcast, and your love and dedication over the years, none of this could have been possible. You guys rock!

So, this is The Firecast Podcast signing off. Thank you, everyone. God bless you, Jesus saves, and until next time, KEEP IT BURNIN’!!!

Nature’s Lift Chocolate, LLC

The company has begun the process of bringing two new products to market.

Rock Hill, S.C.; June 24, 2017 – After year long testing and research, start up company, Nature’s Lift Chocolate is bringing to market a chocolate bar and cocoa powder mix that will rebuild, restore and renew your body.  Both products are all natural, non-gmo, organic, vegetarian, low in fat and sugar.  The cocoa powder mix is also sugar free and vegan.

The products are designed to give you vitamins, minerals, nutrients, anti-oxidants and more for your body to perform and function at top efficiency.  Imagine changing your life in just five days with the 5-day challenge.

Nature’s Lift Chocolate is helpful with:

• Pre & Post Workout
• Arthritis
• Aches & Pains
• Peri & Post Menopausal Symptoms
• Menstrual Symptoms
• Sustained Energy
• Blood Sugar Levels
• Oxygenation of Blood and Muscle
• Mental Focus
• Daily Supplement
• Enhanced vitamin, mineral and nutrient absorption

Nature’s Lift Chocolate has begun the funding process to secure $300,000 to be used for startup expenses, microbiological testing, production, labeling, marketing, trademarks and trade shows.  

Our funding efforts are going on now, for the next 30 days on the Indiegogo site.  

https://www.indiegogo.com/projects/nature-s-lift-vitamin-enriched-chocolate-energy-fitness-health#/ Alternatively, if you have an interest in an equity investment in Nature’s Lift Chocolate, contact the company directly for the business plan and equity options.

No other chocolate company has any product to rival Nature’s Lift products.  Use them to naturally boost your energy and overall wellbeing as a daily supplement.

Although the products are not a cure, the natural vegetable-based ingredients can reduce symptoms associated with many ailments.

Help Nature’s Lift Chocolate help you.  Rebuild~Restore~Renew

Thank you,
Renee and Chef Ricky
Nature’s Lift Chocolate
(973) 975-6452

WEDNESDAY, JUNE 28^th FROM 4:30-9:30 PM, EVERTS PARK

Highlights include assorted spicy food creations and Inferno Fest Eating Contest

HIGHWOOD, IL (JUNE 28, 2017) – Celebrate Highwood is fired up to announce the return of Inferno Fest on Wednesday, June 28^th, from 4:30-9:30pm in Everts Park (130 Highwood Avenue). Back by popular demand, Inferno Fest will test the taste buds of the most fearless food enthusiasts with the hottest and spiciest foods and beverages. For those worried they may not be able to handle the heat, have no fear, the event will take place in conjunction with all the fabulous vendors at the weekly Highwood Evening Gourmet Market.

The fun, fiery Inferno Fest will feature such spectacular creations as spicy pasta dishes, peppery nuts and popcorn, piquant tacos and salsa, hot wings, and many more daring dishes to taste. Furthermore, Celebrate Highwood is inviting all of the bravest souls to compete in its Inferno Fest Eating Contest and test their limits to see how many spicy tamales from La Casa de Isaac they can eat in just 5-minutes without crying for the ‘Milk Angels’ to swoop in and rescue sweltering mouths with an incredibly delicious, cool glass of milk.

The Inferno Fest Eating Contest commences at 7 p.m. at the gazebo. All venturesome competitors are required to complete and sign a participation waiver prior to the contest. The entry fee to participate is only $10, with a $200 Visa gift card going to the winner courtesy of Celebrate Highwood. All entrants will receive a complimentary bottle of hot sauce from event sponsor, Pepper Palace, the planet’s #1 hot shop that believes food should be memorable with a taste that consumes you and creates a “Spice Life” experience with their small batch, handcrafted, natural, and award winning products. See if you can stand the heat and sign up for the competition before it’s too late!

This great event is sure to add a fiery kick to your summer night. Fabulous live music and an assortment of unique fiery foods will create an entertaining atmosphere at Inferno Fest while visitors sample the hottest foods on the North Shore.

For more information, visit celebratehighwood.org or Celebrate Highwood on Facebook.

ABOUT CELEBRATE HIGHWOOD:

Formerly, a collaboration between the City of Highwood and the Highwood Chamber of Commerce, the newly established 501(c)(3) Celebrate Highwood produces events that cater to the wants and needs of the citizens, businesses and visitors of Highwood. The goal is to build strong community spirit and establish Highwood as the prime entertainment destination for dining, festivals and events on the North Shore through inter-organizational collaboration, sharing resources and promoting the City as a wonderful place to live, eat and play. For more information on all of Highwood’s festivals, please visit www.CelebrateHighwood.org, www.facebook.com/celebratehighwood, or call 847-432-6000.

www.theFlaveAwards.com

ALSO!! With your entry into the “Spicy Flave Awards” you’re given the opportunity to vend at the Midwest Fiery Foods Fest/ Bacon, Brew & BBQ Fest for FREE!!! You don’t need to attend the event to enter the contest. We feel this is an amazing and cost effective event that will allow companies the opportunity to introduce and sell products to attendees over the course of the weekend plus gain national recognition. NOTE, even if a vendor is unable to attend, their product will be offered for sampling in a Flave Awards Sponsored Sampling Tent for the entirety of the weekend.

This year’s Midwest Fiery Foods Fest, to be held June 23rd-25th at Angell Park Speedway in Sun Prairie, WI. is shaping up to be the best yet! Saturday will expand upon the all-you-can-eat & drink tradition of the Bacon, Brew & BBQ Fest and Sunday’s activities will include an expanded Family Friendly day filled with music, food, bouncy houses, human foosball and much, much more! Don’t forget the spicy foods samples & vendors available all weekend long…
Also, new this year! Saturday & Sunday will also include 4 different “Spicy Foods Eating Competitions” featuring regional favorites Blazing Brats & Spicy Bacon plus old favorites Cheese Curds & Atomic Wings!
For more information on the event and the Midwest Fiery Foods Fest go to:
http://summerfeast.org/fiery-foods/

As previously mentioned, we think this is an exceptional opportunity to bring national attention to your product(s) as the competition results are publicized through a variety of internationally recognized websites and publications. Take a look at the categories and rules here:

www.theFlaveAwards.com

Let me know if you have any questions and we look forward to working with you and checking out your products!

The Hot Chicken Slider is available either fried or grilled and is topped with hot sauce and fried pickles. The Bacon & Smoked Cheddar Chicken Slider features fried grilled chicken topped with cheddar cheese and hickory-smoked bacon.

These new chicken sliders join White Castle’s Crispy Chicken Breast Slider and Savory Grilled Chicken Slider.

Grand Champion Winner!

CONGRATS To :

Dirty Dicks Hot Sauce

In addition to the prestigious honor of being the 2017 Screaming Mi Mi Grand Champion, Dirty Dicks also won:

50 Case purchase from Peppers.com distribution
Hot Sauce featured in June subscription of Fuego Box
Full Page Ad in Chile Pepper Magazine
1 Year of Free banner advertising on the Official Scott Roberts website: www.scottrobertsweb.com
Free 10 x 10 Booth at the 2018 NYC Hot Sauce Expo (or another High River presenting Expo)

A Big Time Congrats To All of the 2017 Winners!!

The panel of Judges that include celebrity chefs from CBS, FOX & Food Networks, writers from Bon Appetit Magazine, Rachael Ray Magazine, Food Network Magazine, Huffington Post, NYC Newspapers, NYC Food Bloggers, Sirius XM Radio, NYC Chefs and other industry professionals.

Screaming Mi Mi Winners Full Listing:

Asian Style
1^st Place
BONMi NYC Kitchen
X BONfire

2^nd Place
WUJU Hot Sauce
Extra Hot

3^rd Place
Nam Prik
Nam Prik Chile Hot Sauce

Caribbean Style

1^st Place
Burns & McCoy
Exitium

2^nd Place
Demerara
Demerara Premium Hot Sauce

3^rd Place
Lazy Soul
Lazy Soul Hot Sauce

Chipotle

1^st Place
The Lucky Taco Imperio
Lucky Taco Chipotle Hot Sauce

2^nd Place
Hoff & Pepper
Hoff’s Smoken Ghost

3^rd Place
Jersey Barnfire
Smoked Ghost Taco

Fruit Based

1st Place
Eaglewingz
Pineapple Teriyaki

2^nd Place
WUJU Hot Sauce
Original

3^rd Place
Hell’s Kitchen Hot Sauce
Pepper Pastry

Fruit Based Hot

1^st Place
Dirty Dicks
Dirty Dicks Hot Pepper Sauce

2^nd Place
Caldo Sauce
Molton Melon Hot Sauce

3^rd Place
Demerara Hot Sauce
Premium Hot Sauce

Habanero

1^st Place
Yeak Inc.
Chruk

2^nd Place
Towson Spices
Segen Sauce

3^rd Place
World Famous Hot Sauce
LBI Love Potion Extra Garlic

Jalapeno

1^st Place
Hellfire Hot Sauce
Gourmet Green

2^nd Place
SoCal Hot Sauce
The Original Avocado  SoCal Guac Sauce

3^rd Place
Caldo Hot Sauce

Louisiana Style

1^st Place
Hoff & Pepper
Hoff Sauce

2^nd Place
Volcanic Peppers
Chocolate Lighting

3^rd Place
Handsome Devils Co.
De Arbol

Pepper Blend Hot

1^st Place
Lucky Dog Hot Sauce
Black Label

2^nd Place
Kitchen Garden Farm
Ghost Pepper Sriracha

3^rd Place
Purple Pam Hot Sauce
Kiss of Death

[GARD]

Pepper Blend Mild

1^st Place
Jersey Barnfire
Garden State Green

2^nd Place
Hellfire Hot Sauce
Gourmet Green

3^rd Place
Jersey Barnfire
Black Garlic

Reaper Pepper

1^st Place
Elijah’s Xtreme Gourmet Sauces
Reaper Sauce

2^nd Place
Scotty O’ Hotty
Reaper de Muerte

3^rd Place
Puckerbutt Pepper Company
Purgatory

XXX

1^st Place
Grim Reaper Foods
The Raven Hot Sauce

2^nd Place
Primo’s Peppers
Swampadelic Sauce

3^rd Place
Cobra Chilli
Fever Chilli Paste

Chicken Wing

1^st Place
Defcon Sauces
Defcon Condition #3

2^nd Place
Culley’s Hot Sauce
Culley’s Buffalo Wing Sauce

3^rd Place
Bonfatto’s Artisan Sauces
Fire In The Hole

Spicy BBQ

1^st Place
Culley’s
Rib N Chik’N

2^nd Place
Texas Rib Rangers
Hot BBQ Sauce

3^rd Place
Texas Rib Rangers
TRR Spicy BBQ Sauce

Salsa

1^st Place
Kitchen Garden Farm
Tomatillo Salsa

2^nd Place
Salsa Del Diablo
Satan’s Tears

3^rd Place
Cajun Tex Salsa
5 Pepper Extreme Hickory Smoked Salsa

Best Label Artwork

1^st Place
Hoff & Pepper
Hoff’s Smoken Ghost Sauce

2^nd Place
Clamlube Brand Hot Sauce
Sea Ghost

3^rd Place
Lucky Dog
Year of The Dog

National Grand Champion
Dirty Dicks
Dirty Dicks Hot Pepper Sauce

[GARD]

Hot Sauce Hall of Fame Class of 2017

After a long period of anticipation, the Hot Sauce Hall of Fame Foundation is very proud to announce the Hot Sauce Hall of Fame Class of 2017. The Hot Sauce Hall of Fame will induct 4 people all of which have been very instrumental in the fiery foods, which will take place at the NYC Hot Sauce Expo on April 22nd and 23rd at the Brooklyn Expo Center in Brooklyn, NY.

This year’s group continues to celebrate and honor the biggest and brightest names in the industry. Here is your Hot Sauce Hall of Fame Class of 2017!

1. Luther Hearn – Peppers: Luther has built one of the biggest distributors in the United States that specializes in Hot Sauce, BBQ Sauce and Salsa. Peppers.com was one of the original websites to sell hot sauce and related products.
2. Dave Lutes – Hot Shots Distribution: Dave was founder of Hot Shots Distribution. One of the original hot sauce distributors and one of the biggest. Still operating for almost 20 years.
3. Wilber Scoville: Wilbur was an American pharmacist best known for his creation of the “Scoville Organoleptic Test”, now standardized as the Scoville Scale. He devised the test and scale in 1912 while working at the Parke-Davis pharmaceutical company to measure pungency, “spiciness” or “heat”, of various chile peppers based on the amount of the chemical capsaicin found in them.
4. Buddy Taylor – Gator Hammock Hot Sauce: Buddy started this influencial hot sauce company in 1989. Buddy has created a full line of sauces that have won numerous awards within the fiery foods industry. With over 25 years in the business, his sauces are available nationwide.

The Hot Sauce Hall of Fame enshrinement ceremony will be held on Saturday April 22nd  on the main stage of the NYC Hot Sauce Expo.  Inductees will receive a distinctive Red Jacket and a Hall of Fame Ring.

For More Information Please Contact Steve Seabury: steve@highriversauces.com
Info on the NYC Hot Sauce Expo: www.NYCHotSauceExpo.com

Previous Hot Sauce Hall of Fame Inductees:

Dave DeWitt
Jacob Frank
Sam Garner
John “CaJohn” Hard
Chip Hearn
Dave Hirschkop
Blair Lazar
Edmund McIlhenny
Marie Sharp
David Tran

[GARD]

From guest writer Jane Grates:

Acting parent for a fully grown up bearded man or a tattooed lady can he horrifying. I mean how I even start telling you on when to brush your teeth, how many tequila shots you should take, or even flush down the toilet when you are done with your business inside! Is that not downright appalling?

However, there is one thing I know I can never go wrong with, BBQ! Yeah, I SAID THAT.

With the Christmas season over, you may have committed to healthy eating right? But let’s be frank, BBQ is famous for its atrociously unhealthy eating line up. You may have ended in this purgatory and now the extra pound you gained are giving you a sleepless night.

All is not lost. BBQ can be low in calories, healthy, and finger licking good. Grilling has been proven to be a great way to cook meat without adding any fat and at the same time sizzling away the excess fat. Forget the greasy sausages – think outside the box. Also is a sweet gift for family members.

I have compiled a list of 5 days foolproof nuggets that may hold you in good stead once confronted by the myriad possibilities of BBQ eating.

Monday: Healthy Barbecued Pork Ribs

Ingredients

• 1 cup tomato sauce
• 4 lbs. pork ribs
• ½ Cup aged balsamic vinegar
• ¼ Cup olive oil
• ¼ Cup honey
• 1Tablespoon paprika
• 2 Tablespoons garlic powder
• 2 Tablespoons onion powder
• Salt to taste
• Pepper to taste

Preparation

• Marinate the pork ribs in the sauce making sure they are sufficiently covered.
• Warm the BBQ and put the ribs on the grill.
• Cook the ribs on both sides making that both sides are cooked
• Once the thermometer reaches 165 F remove the ribs from the grill
• Pour extra sauce and allow them to sit for 15 minutes working its way through the ribs 

Tuesday: Chicken and Shrimp Skillet

Ingredients 

• 1 lb. skinless chicken breast, deboned and cut into small cubes
• 2 Tablespoons garlic powder
• 1 Medium red bell pepper
• 2 Tablespoons ground cumin
• 1 Medium red bell pepper
• 1 Medium orange bell pepper
• 4 Limes
• 2 Tablespoons olive oil
• 1 Bunch fresh cilantro
• 1 lb. pre-cooked shrimp
• 4 chopped avocados
• Salt to taste
• Pepper as needed

Preparation

• In a plastic bag, combine the chicken, cumin bell peppers, garlic powder, squeezed lime juice, oil, and cilantro. Mix sufficiently.
• In the barbeque pan pour the plastic bag contents and cook for 30 minutes. Add the pre-cooked shrimps and cook for 10 more minutes.
• Transfer in a large bowl, add the avocado and sprinkle some lime juice.
• Indulge 

Wednesday: BBQ Rosemary Sweet Potatoes

Ingredients

• 3 Large sweet potatoes (Peeled, washed and sliced)
• 2 Tablespoons olive oil
• 2 Tablespoons chopped rosemary
• 1 Tablespoon garlic powder

Preparation

• Peel and cut the potatoes into very thin slices.
• In a plastic bag place all ingredients in a plastic bag and thoroughly mix ensuring that the sweet potatoes are covered.
• Cover with aluminium foil and place the potatoes on the grill. Cook until they start to fall apart.
• Serve with your favourite gravy

[GARD]

Thursday: Portobello Mushroom Burgers with lemon

Ingredients

• 1 Large portobello mushrooms
• 1 Tablespoons olive oil
• ½ Tablespoon garlic powder
• ½ Tablespoon onion powder
• 1/8 cup lemon juice
• 1 lemon Zest

Preparation

• Mix the mushrooms, oil, garlic powder, onion powder, lemon juice, and the lemon zest in a disposable plastic bag and shake to mix.
• Place on the BBQ pan until the mushrooms are soft.
• Assemble the burger with your favourite bun.
• You are good to hit the road. 

Friday: Healthy Barbequed Carrots

• ½ Pound baby carrots
• ¼ Tablespoon black pepper
• ¼ Tablespoon onion powder
• ¼ Tablespoon garlic powder
• ½ Tablespoon olive oil

Preparation

• Mix all the ingredients in a plastic bag until properly mixed
• Spread an aluminium foil and place the carrots
• Cover with the grill lid and cook for 30 minutes
• Pierce with a fork to see whether they are ready
• Serve 

BBQ moments are to live for. It’s simply from one adventure to another. And the magic is incomplete without doing experiencing it with family and friends in the backyard watching the sun go down. I hope the above recipes will come in handy in revolutionizing those magical moments.

I also don’t mind knowing what BBQ recipes blow your mind. Comment below and I will gladly go through them.

Writer’s Bio:

Jane Grates

Jane is the Cofounder of Sleeklens. During her career, she has traveled all over the world and have now decided to settle down in San Diego, California. She spends most of her time doing kitchen stuff reviews and owns several health and home sites such as Monica’s Health Mag, Jane’s Kitchen, Fishing Gadgets Hub, & GearWeAre.

[GARD]

Tasting The Heat is currently the best media show ANYWHERE that does hot sauce reviews, interviews and live shows for small batch gourmet hot sauce and spicy food makers. I consider Tasting the Heat host Kendall Stadler to be the man who is most suited for picking up the mantle once held by people like Brian & Marilyn Meagher and also myself with our various fiery foods industry podcasts and YouTube videos.

Kendall is currently raising money to help cover the costs of attending the New York Hot Sauce Expo, April 22 & 23-2017. This is one of THE premier fiery food events on the planet! If your’re a fan of Tasting The Heat, we’re sure you can easily imagine the excitement of being able to deliver live interviews with sauce and fiery food makers, as well as showcasing some of the products.

Kendall is asking you, the chileheads, to please help him further help the many AWESOME small batch gourmet fiery foods companies by sharing and spreading awareness of this growing industry. In addition to his Tasting The Heat website, Kendall is doing regular interviews, live feeds, and podcasts to help spread the word!

His initial goal is to raise $1000.00 to help cover travel expenses to the NYC Hot Sauce Expo through a GoFundMe campaign.

Any money above that goal will go toward upgrading equipment for higher quality live broadcasts, podcasts and more!

GoFundMe link: https://www.gofundme.com/support-tasting-the-heat

Other Tasting the Heat links:

https://www.tastingtheheat.com
https://www..facebook.com/tastingtheheat/
https://www.youtube.com/channel/UC50nQ0Zmnzi-oBSUozkpw7A

[GARD]

Zach’s Chili Challenge

An Event of The Morgan Adams Foundation

Details:

McNichols Civic Center Building
144 W. Colfax Ave. Denver, CO 80202
Saturday, March 4, 2017, 5:00 – 9:00PM

Zach’s Chili Challenge is a competition between Denver chefs who will Bring the Heat and Bring the Hope to help fund children’s cancer research! There will be four categories of chili, six categories of beer, and six categories of spirits which will be voted on by attendees and a handful of local Denver celebrity judges. Don’t miss this great event and one-of-a-kind chili cook off!

Tickets:

General Admission: $50 Includes entry to event, commemorative tasting glass, voting vouchers, and tickets for drawings held every 30 minutes.

VIP: $100 Includes early entry and tastings beginning at 5:00pm, additional voting vouchers and drawing tickets, and access to an exclusive VIP lounge.

Website:

morganadamsfoundation.org/zachschilichallenge

Cancer is the leading disease-related cause of death in children– 1 in every 330 kids is diagnosed with cancer across the US each year. And yet pediatric cancer research is seriously under-funded.

The Morgan Adams Foundation helps fill the gap between the limited pediatric cancer research dollars available and critical projects that might otherwise go unfunded. By providing seed, bridge gifts, and grants for research exploring more effective and less-toxic therapies for the treatment of pediatric cancers, we are funding hope.

[GARD]