Hope everyone has a great Halloween today. Whether you’re tearing it up at a Halloween party or just hanging out with the kids doing the trick-or-treat thang, just try to have a good time.

If you’re looking to get your hot sauce fix and want to stick to the day’s theme, try checking out the stuff at HauntedHotSauce.com. We don’t know a whole lot about the sauces in terms of their taste, but they sure do look groovy-cool.

Popularity: 16% [?]

If you’re a diehard chilehead, saucemaker, and are just pushing the limits of what a cool birthday you can have, check out these videos from Mick Stillman of Ol’ Man Stillmanz down in sunny Australia:

Wish we could have been there to help you celebrate, Mick! Very happy birthday to you from us here at the Hot Zone Online!

Popularity: 16% [?]

February 27–March1, 2009, Sandia Resort and Casino, I-25 and Tramway NE, Albuquerque, New Mexico.

The National Fiery Foods & BBQ Show, now in its 21st year, is the largest and most visited show in the world relating to spicy foods and barbecue. Held each March in Albuquerque, New Mexico, it features 200+ exhibitor booths filled with more than 1,000 different products. The show attracts more than 14,000 trade and general public attendees from all over the world.

Overview

The 21st Annual National Fiery Foods & Barbecue Show is in its fourth year at the Sandia Resort and Casino Events Center. The venue was a huge success in 2006, 2007, and 2008 and we expect 2009 to be even better!

The advantages to the show are:

An upscale location that will attract trade buyers, with the show hall and hotel in the same large building.
Easy access at the Tramway Exit off of I-25 north of Albuquerque.
Free parking.
Golf, spa, and gaming on-site.
The show promises to deliver more business and pleasure than ever. This unique show attracts attendees and buyers from around the globe and more than 10,000 general public attendance. Exhibitors in the show can take advantage of this opportunity to meet and greet new buyers, introduce their line of products or services, and reaffirm their commitments to their current customers who will be attending the show.

The National Fiery Foods & Barbecue Show is a unique business opportunity, providing both trade and consumer exposure. This show offers both volume selling to qualified wholesale buyers, as well as the chance to do market research, raise consumer awareness of your products, and to conduct retail sales during designated consumer hours.

In addition, there are numerous opportunities for media exposure. In previous years, all major network affiliate stations in the area attended the National Fiery Foods & Barbecue Show, interviewing manufacturers and videotaping dozens of products.

Also, the show has been covered by major newspapers such as The Wall Street Journal and the San Francisco Chronicle.

More information, including attendee information can be found by going HERE.

Popularity: 17% [?]

Whether you kinda like, or really like, Blair’s hot sauces, you have to admit that hanging out with a rock star is pretty damn cool. Blair’s new sauces are now available online on his site. It’s also cool to hear that Blair’s website will be undergoing a big, much-needed renovation, and hopefully that will herald some more new products coming soon from Blair. Check out this story from his most recent newsletter:

BLAIR AND ZAKK WYLDE!

Dear Chilihead,

My name is Chris and man do I have a story to tell you. I’ve been working with Blair on many things for several years now. I’m a “behind-the-scenes” guy. Let’s rewind a week or so and relive what it was like to meet Zakk Wylde.

Blair asked me to do a casual photoshoot at his home where Zakk Wylde and his wife would be dining with Blair and his wife. They had already spent several hours together by the time I came through the backdoor.

When I came in, I was greeted by everyone. In particular, Zakk arose from his seat like a mighty viking warrior and came over for an up close handshake and one of those half-hugs that men do. Zakk is not a short guy at all he is tall and huge but for those of you who don’t know Blair in person he’s about 6′4″.

I set up my gear and could hear everyone getting along real well and that helped calm my nerves a bit. It’s not every day you’re asked to come over and photograph a music legend. And this guy IS a legend. (Pick up any of the records he’s done with Black Label Society or Ozzy Osbourne. Then try to play one of his licks on your guitar. Yeah, I didn’t think so.)

I ran around the house picking up guitars, Berserker Hot Sauce, knives, and a giant glass Death Sauce bottle. What ended up happening was nothing short of an action movie.

After my job was done and everyone stopped laughing from the insane movie we had just spontaneously shot, it was time to go outside for a breather. Blair and Zakk chatted next to Blair’s Dodge Challenger. The setting just looked right. Two guys from New Jersey that took their respective talents and really made the most of them. It’s inspiring as hell!

After Zakk and his wife departed, I had a chance to talk with Blair about all that happened that night. I left by saying “When I wake up tomorrow morning, I am checking my camera right away to make sure tonight was real.”

It doesn’t get any better than this, folks.

The new extremefood.com will be launching OCTOBER 31, 2008 and I am sure more on this story, and others, will be posted on the new Blair Blog.

Your behind-the-scenes pal,

-Chris
chris@extremefood.com

PS Blair asked me to let you know to look for an email in the next few days to order the 2008 VERY LIMITED EDITION of the Halloween Reserve.

Contact him at blair@extremefood.com

Popularity: 17% [?]

A Good Deed in a Troubled World

It’s hard to believe that we have been at war with Iraq since 2003. It doesn’t make the front pages as often as it used to, but never the less American soldiers have given up their American way of life, their homes and families to obey their orders. Our friends at the Carolina Sauce Company, www.Carolinasauce.com have been warming up the troops and will continue to do so as long as they can afford. We chile heads have been called to duty. Everyone has opinions about the war, whether right or wrong. Our fellow Americans did not ask to turn their lives upside down. Please continue reading and help put a smile on our troops faces.

Operation Sauce Drop

The mission of Operation Sauce Drop is to deliver delicious sauces, and perhaps a little taste of home, to U.S. military personnel stationed abroad, at absolutely no cost to them whatsoever. One hundred percent of all donations received will be used solely to pay for the cost of the gift boxes and shipping to the troops, and we MATCH 100% of all donations. To learn more, or to make a donation, or if you’re in the Military and would like to sign up for a free gift box of sauce, please visit Operation Sauce Drop. If you can’t afford to make a donation but want to help, then please spread the word about Operation Sauce Drop by posting the link on blogs, discussion groups, websites etc., and emailing or telling anyone you know who might be interested.

A lot of this is a cut and paste from the Carolina Sauce Company web site, but I want to get the word out to as many sauce lovers as possible!

***Carolina Sauce MATCHES 100% of all donations!!***

» Continue Reading

Popularity: 17% [?]

Ah yes, Mild to Wild Pepper Company. A hot sauce production giant owned by golden hearted, fireman and chili-head extraordinaire Jim Campbell who’s compassion and generosity is known far and wide in the industry. I’ve been meaning to do a review of some of his products and thanks to the Weekend of Fire, I have two sauces. This is one of those sauces.

» Continue Reading

Popularity: 15% [?]

It wasn’t until we were ready to type this recipe for our Red Chile Stew when realized that we already had done a red chile stew recipe a few months ago, entitled Buckeye Red Chile Stew. As it turns out, that recipe was such a hit with us that we wanted to another one like it…this time using beef instead of chicken and trying out a few new things. Here’s the list of ingredients:

1.5 lbs beef round steak, cut into strips
2 16-ounce jars of Red Chile Sauce by My Favorite New Mexico Foods
2 large yellow onions
2 green peppers
2 cans diced tomatoes with green chiles
2 medium-large russet potatoes
1 bunch fresh cilantro
3 tsp of chopped garlic
2 tsp cumin
26 oz. beef cooking stock
2 tbsp canola oil

Another recipe that we created with simplicity in mind, this is one that anyone can make. The key is the red chile sauce, though. You need some good sauce to make this stew really tasty, and My Favorite New Mexico Foods has just the right recipe for that.
» Continue Reading

Popularity: 14% [?]

As past devotees of spicy nachos (at least, as spicy as we can make them), we found this article from STLtoday.com to be absolutely hilarious. Please pay attention to Nacho Commandment #4:

The nachos manifesto
By Bob Rybarczyk
SPECIAL TO THE POST-DISPATCH
10/21/2008

I think we can all agree that the single greatest American invention of all time is nachos. Tasty, crunchy and delicious, nachos are nature’s perfect food. Few things in life soothe the soul quite like a heaping plate of loaded, filthy, disgusting nachos. Do you know why the Early Middle Ages are often called the Dark Ages? Because they didn’t have nachos. That’s true.

Unfortunately, I’m not here today to simply sing the praises of this most elegant and luxurious of nourishments. I wish that were the case. Instead, I’m here to sound the alarm and raise awareness of a situation that I’m afraid has started to border on the catastrophic.

You see, nachos, the most peaceful and mild-mannered of quasi-Mexican foods, are being threatened. Nachos are under siege. Why? It’s simple. Too many restaurants are making nachos wrong. Not a little bit wrong. A lot wrong.

Don’t believe me? Fine. Go ahead and order nachos at your local bar and grill or McSchwinkenny’s or whatever. Heck, even try ordering them at your favorite Mexican restaurant. You know what you’ll get? A big, heaping plate of suck. You’ll wonder what you did to deserve such culinary cruelty. You’ll wonder how your ten-dollar plate of ‘chos isn’t even as good as the $2.79 gruel you can get at a drive-thru at 2:30 in the morning.

Click here to read the rest of the hilarious source article

Popularity: 16% [?]

Dr. GONZO’s Uncommon Condiments has a full line of products, many of which are peppermashes, sauces, and other condiments, but they also have a delightful beef jerky on their menu of stuff. The Good Doctor sent me a bag of their “Industrial Strength” One Hump Jerky to try and I was all-too-happy to fill my beef jerky craving with a bag of this spicy snack food. Here’s the website description:

BT Smokehouse of Sturbridge, MA has produced a great batch of all natural beef jerky for us using our “Industrial Strength” Supermash and our One Hump Dry Rub No. 2. We call it our “Industrial Strength” One Hump Jerky. This jerky is great for those quiet moments when your alone with a cold beer and yer free hand is just ichin’ fer somethin’ to do. It has a nice tingly heat on the back end that will have you reaching for more (Jerky & beer). Take it camping, fishing, hunting, riding, beaching, biking, road tripping etc. Available in ¼ pound packs with the almost legal label. Enjoy ‘em but don’t forget to share with your friends!!

Ingredients: soy sauce, wuhstashear sauce, molasses, whole grain mustard, onions, garlic, “industrial strength” supermash & one-hump dry rub no. 2

Taste: This is a dryer, more crispy jerky than most and you get a seemingly fair amount of it in this four-ounce package. The one overriding thing I can say about this jerky is that it’s definitely left-of-center from a majority of other jerky products I’ve tasted. Not overly hot (perhaps 2/10 to me), it has flavor in abundance…much of it owing to the fabulous peppermash and spice mix that is used in making the jerky. Seldom have I ever thought that mustard, onions, and garlic would be good with my jerky snacks, but such is the case with this. Definitely different, but in this case different was definitely good to me.

Overall recommendation: Very munchable and healthy, I liked this product as a change of pace compared to other jerky recipes I’ve had. Dry, spicy but not hot, and very tasty, four ounces of this jerky will only make you want another bag. Try some for yourself. Enjoy!

Popularity: 16% [?]

The Gage Hotel Presents: “Venom Verde”

Ingredients: Tomatillos, Onions, Roasted Poblano and Green Bell Peppers, water, Roasted Jalapeno and Serranno peppers, Salt, Garlic, Garlic, Cilantro, Spices

This is a new brand of salsa from Chef Paul Peterson who made a name for himself running the Little Texas Bistro in Budda, Texas. Now he makes his living as the executive chef of the historic Gage Hotel in Marathon, Texas. With their help he has launched two new salsas of his own recipes.

As an aside, I competed with Peterson in the Austin Chronicle Hot Sauce Festival in 2006. He came in 2nd place in the special variety category. I placed first. Because of this association, I was eager to try his products. So, how do these stack up? Let’s get to it…

Packaging: The black labels on these 16 oz. Jars features a toothy serpent wrapped around a chile pepper, done in a cartoon style. It stands out on the shelf.

Appearance: A nicely thick salsa showing a lot of tomatillo seeds and black specks from fire-roasted peppers. The consistency lends I self well to scooping up nice helpings on chips.

Aroma: Mostly tomatillos with hints of roasted bell peppers. Maybe a little citrus but there’s none listed on the label. Nice overall.

Taste: Mellow. Tomatillos, of course, and the taste of roasted peppers. It does not have the “brightness” of most of the “verde” sauces I have had which could be attributed to the lack of lime juice or vinegar. I could see this making a good enchilada sauce if mixed with a littlw sour cream.

Heat: Practically non-existent. There’s a little tingle there but not much. It should be popular with “heat-sissies” ( like my wife, who loves this sauce) but for a salsa with “Venom” in it’s title, I was sorely disappointed.

Overall: A tasty “mellow” green salsa that can be enjoyed by everyone. I can see it being used to cook chicken or pork in addition to it’s primary role as a “chip dip”.

Grade: B-
( on a 1-10 Scale)
Taste 7
Heat 2

The Gage Hotel Presents: “Ragin’ Serrano Rojo”

Ingredients: Tomatoes, Onions, Roasted Poblano and Red bell peppers, Tomato Puree, Water, Roasted Serrano and Jalapeno Peppers, Salt, Chile powder, Garlic, Cilantro, Lime Juice, Spices

Packaging: The black labels on these 16 oz. Jars features a flaming chile pepper with a devil’s features, done in a cartoon style. It stands out on the shelf.

Appearance: Read and somewhat watery. Perhaps water as an ingredient wasn’t needed here.I see chile skin, chile seeds and black flecks; evidence of fire-roasting.

Aroma: Chiles, Tomatoes and some citrus. Could it be that I can actually smell some heat here?

Taste: Yum. This is a really good tasting salsa. The 4 different chiles ( plus chile powder) play together well with the tomatoes, garlic and lime juice. The roasting is a real plus here as well. I’m impressed.

Heat: Yes. Yes. Yes. There’s actually some heat here. It’s not burn your mouth hot but a nice warm sensation that builds with repeated doses. Good job!

Overall: A very nice tasting salsa with a well balanced but unique flavor profile and enough heat to avoid being boring. My only caveat is that it’s a bit too runny which makes it hard to get a good chip-full.

Grade: A-

( on a 1-10 Scale)
Taste 8
Heat 5

Popularity: 16% [?]

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