Na het terugkrijgen vanuit mijn Gerookte ervaring Jolokia was ik campgrounds benieuwd nogmaals, struikelend over iemand dat de affiches in de afgelopen jaren Open Gebieden toont. Ik realiseerde dit niet, maar een zeer handige ontwerper maakt spoof affiches voor elk van de jaren. Dit jaar was Harry Podder en had Jim Campbell met een Habanero gevormd litteken op zijn voorhoofd en holding een Cayennepeper voor wand.
De vorige Open Affiches van Gebieden.
Nu de zon uit voor een paar uren was geweest had de modder een weinig uitgedroogd zodat was het minder verraderlijk gaan plukkend op het gebied. Meer Jolokias werd gevonden en ik munched op wat meer Bulgaarse Wortelen aangezien ik plukte. De mens, die dingen is smakelijk!
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Na een fatsoenlijke nacht van rust, wekte ik tot een lichtjes koude en zeer foggy ochtend. As groggy as I was, I was quite eager to get out there because today was the true start of the event. But first thing’s first…coffee.
A foggy morning in the fields.
I went to my car (aptly named Ol’ Blue) and proceeded to get out and light my Coleman. Right when I placed the pot of water on it to boil, someone walked by me and said, “We’ve got coffee already ready at our tent. Stop on by”. I packed everything back up and went over with my cup.
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Well, we need to give credit to Scott Roberts for posting this first, but we just have to publish this ourselves. We watched the show on the night it originally aired, and you out there in Internet-land can view it without having to endure the silliness that the rest of that show happened to have. Certainly a great feature for DEFCON Sauces, but there are some other fave industry people in there as well.
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Every year, a select few chili-heads get invited to the “Woodstock” of the pepper realm, Jim Campbell’s Open Fields. This year I saved up, requested time off, got the directions (it’s a secret location somewhere south of Indianapolis, Indiana…the place doesn’t even have an address it’s so secret), packed my bags and gassed up. At 9AM on Friday, I left for what was scheduled to be a 6.5 hour drive. By 10:30 AM I was fed up with horrible drives.
”Thanks for visiting Ohio…why you came here in the first place is beyond us.”
I landed in downtown Indianapolis at 2PM, way ahead of schedule! My first stop was Alcatraz Brewing Company where I picked up some food and a sampler of all their beers. Turns out they had a bunch of hot sauces behind the counter (mostly extract) and I got to try them all. The bartender’s jaw just dropped to the floor when I wasn’t burned up by their sauces. Over all, they had a pretty good selection, the place was decent, food was decent and a little on the high end, but the beers were well crafter and the help was friendly.
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I’m finally getting an opportunity to do something I’ve been dieing to do for a while. Last year I missed out on going to Jim Campbell’s Open Fields. For those that don’t know, Jim Campbell and his pepper farm has supplied a lot of the major industry players with peppers for their products.
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Since I’m heading out to Jim Campbell’s Open Fields on Friday, I felt it’s appropriate to review one of his products I got at this years Weekend of Fire. Up on the review block today is Mild to Wild Pepper & Herb Co.’s Chipotle Sauce which comes in a conveniently unbreakable (at least by my efforts) plastic bottle.
Mild to Wild Pepper & Herb Co. Chipotle Sauce Ingredients: Tomato sauce (brown sugar, vinegar, tomato paste), Chipotle peppers, spices, corn starch.
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Watch tonight on “Extreme Conventions” on the Travel Channel at 8pm EDT, as they cover the 2009 National Fiery Foods & Barbecue Show from this past March in all its hot and spicy glory. John Dilley from DEFCON Sauces told us that they saw that “their film crew showed up at Fiery Foods in Albuquerque last March and got some great shots and interviews with various hot sauce manufacturers.”
So, set your DVR or TiVo now!
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Finally had a chance to sit down and cook up a nice steak (I’ve been lax in my BBQ duties this year) so what better opportunity than that to use Sauce Goddess BBQ Sweet Heat Rub Rub. No, that’s not a typo, they have rub on there twice.
Sauce Goddess BBQ Sweet Heat Rub Rub Ingredients: Sugar, salt, spices, dehydrated garlic and onion, paprika.
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We’re excited to see one of our own chilehead brethren do well with his career, and Scott Roberts has taken the plunge in a big way. This article reprinted in its entirety with permission.
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When CaJohn calls you over to try someone’s sauce, you tend to listen. Just such a situation happened at this year’s Weekend of Fire. CaJohn called me over and said, “Passow! Try this sauce.” The sauce in question was called Grizzis Anal Ambush and is a homemade hot sauce by a man named Jack Sturgill. It is amazing and I’m lucky to have gotten a whole quart jar of it for review. The time has come to get ambushed!
Grizzis Anal Ambush Ingredients: Tomato juice, ketchup, brown sugar, onions, cinnamon, Habaneros, Jalapenos, Banana Peppers, Tabasco Peppers, Habanero extract, Ghost Pepper, Red Pepper, salt, Cajun spices, and garlic.
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