This will be a two part series on how to make my wurl famous Gatorman Deer Jerky. Here in part one I will cover proper preparation of the venison for it’s use in making jerky.

Step One: Meat Selection

First and foremost, you must acquire suitable venison to be used as jerky. The first step in acquiring your venison is finding a suitable location with quality meat. Use of game cameras on either private property (after acquiring proper permission for access), or public hunting lands will aid in your search. Take note that proper scouting can be a time consuming process. The more time and effort you put into this step can shorten the deer jerky making process considerably.

Step Two: Meat Acquisition

Once you have located your quality venison, it’s now time to take it home. As simple as this step seems, it’s very important to remember a couple of key things.

First of all, patience is key. Just because you put in countless hours in step one, that doesn’t mean that it’s gonna be as simple as walking in at the times the camera info provided and bagging your deer. No sir. One thing you gotta remember, nobody ever told the deer that you were coming. Some days they may have a change of heart about where they’re headed and they sure as heck won’t tell you about it. So be prepared to have to wait it out for a while before they finally show up.

Secondly, when the time arrives, always remember that shot placement is key. One shot, placed properly for a quick kill, and with minimum damage to your jerky meat. Nobody likes their jerky full of bullet holes.

Step Three: Processing

Choose a local facility that is clean, offers many choices of processing (especially one that will slice and package specifically for jerky if you don’t want to slice it yourself.), and has a good reputation among the local hunters. This part of step three is best performed as part of step one so as to make the transition time from the woods to the processor a little quicker.

Once you know who your processor will be, it’s just a matter of dropping off your fresh venison and waiting for a call within a week or so to let you know that it’s ready to take home to finish the jerky making process.

That should about cover it for part one, stay tuned for part two in which I will cover the drying process. Look for part two in about a week to a week and a half.

_______________________________________________________

_______________________________________________________

Share/Save

Related posts:

1. Homestyle Jerky From The Gatorman…A Different Kind Of Review
2. A Care Package From ChileHeadEd & The Source Jerky
3. Bring On The Jerky!!

Mmmm, Wasabi Peas. Yummy! These things are addicting! I’ve gone through two cans of them already today. I buy these at Wally World nearly every time I go for groceries. I’ve never tried any other brands, just the Hapi.

Not a review, but just wanted to share the goodness of the Wasabi Peas!

_______________________________________________________

Share/Save

Related posts:

1. Hudd Shares Some Chilehead Love, And Swaps Some Sauce With Happy Death!
2. TTF Hot Sauce Photo Contest Reminder
3. New York City bureaucrats attempt to impose population-wide salt reduction

In addition to the preview of The Hot Sauce Collector’s Guide shown above, here’s another link or two for some interesting books that I found using the search.

HOT! – Make Your Own Sauce by Justin Thyme (limited preview)

Some like it hot: spicy favorites from the world’s hot zones by Clifford Wright (limited preview)

The Boston Cooking-School cook book by Fannie Merritt Farmer (full view)

So take advantage of this great resource and go to Google Book Search to see what you can dig up!

_______________________________________________________

Share/Save

No related posts.

_______________________________________________________

By Kim Segal and John Zarrella
CNN

TAMPA, Florida (CNN) — Some Florida minimum-security inmates want to know: Can you handle the heat?

Hot sauce heat, that is — Jail House Fire Hot Sauce, cooked up by inmates at the Hillsborough County Jail and now offered for sale.

The idea to make Jail House Fire Hot Sauce came from a Cuban former inmate who thought food in the big house was bland……

CLICK HERE to read full source article.

_______________________________________________________

Share/Save

Related posts:

1. The Ring of Fire: The best and hottest hot sauce
2. Surgeons extricate hot-sauce bottle from state inmates …….
3. Press Release: CaJohn’s and Engine House 13 Limited Ed. Hot Sauce Collectibles

_______________________________________________________

Sandi says:
July 30, 2009 at 6:43 pm (Edit)

Who has a good eye for identifying peppers?
I have a plant in the garden that came from CCN with my order..but it’s not the sub plants or anything that I ordered. The tag said Jolokia..but it’s not…doesn’t match any of the other plants..just very strange..it’s had peppers on it for a week. Just tried one and it’s screaming hot!! But I have no idea what it is.
Would like to send pics of the plant and the peppers off it just to know what it is.

This is the north side of the garden and my mystery plant..all the others around it are Red Savinas and Jolokia’s..can you spot the mystery plant?

The plant is so much bigger than the rest and greener too. Don’t know what to make of the pepper…except it is hot!!

What’s your thoughts?

The peppers almost look like a funny 7 pot but they are too long….

-Sandi

_______________________________________________________

Share/Save

Related posts:

1. Peter Pepper Pecked a Pick Of Jolokia Peppers …..

Man this makes me hungry! Definitely somewhere you wouldn’t want to go without some good ‘ol Hot Sauce!

By A. Pawlowski
CNN

Thousands of people converge on the small town of Marlinton, West Virginia, each fall for a feast whose main ingredients were unlucky enough to crawl, slither or lurk too close to a speeding car.

It’s RoadKill Cook-Off time, where past years’ crowds have sampled dishes like Pothole Possum Stew, Fricasseed Wabbit Gumbo and Smeared Hog with Groundhog Gravy.

Read more from the original CNN source article by CLICKING HERE.

Be sure to check out the pics in the article, Spam sushi anyone? Below are the links to each of the festival pages covered in the article above.

Roadkill Cook-Off
Spam Jam
Gilroy Garlic Festival
BugFest

Share/Save

No related posts.

Remember, your submissions are always welcome and encouraged on TTF. Whether it’s an article or news story about things hot and spicy, a recipe, a review of a sauce, pics of dinner, or just something you would like to tell everyone about yourself or something you’ve done or planning to do. Send it on in! – DK

Indian Woman Eyes Chili-Eating Record
By WASBIR HUSSAIN, AP

GAUHATI, India (April 10) – The “ghost chili,” the world’s spiciest chili, seems to suit her palate.
A 28-year-old Indian woman smeared its seeds on her eyes before gobbling up 51 fire-hot chilies in two minutes for an entry into the Guinness World Records, organizers said Friday.

Anandita Dutta Tamuly performed the feat Thursday, cheered on by celebrity British chef Gordon Ramsay who was visiting India’s northeastern Assam state for a television shoot for his new global food series.

The thumb-sized chili pepper was accepted by Guinness World Records in 2007 as the world’s spiciest chili. It is eaten in India’s northeast as a cure for stomach troubles and a way to fight the crippling summer heat.

The chili has more than 1,000,000 Scoville units, the scientific measurement of a chili’s spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000. Ramsay tried a bite of the chili — and ended up regretting it.

“It’s too much,” he shouted as he pleaded for water from a stage in Jorhat, 200 miles (300 kilometers) northeast of Gauhati, the Assam state capital.

Tamuly cried too but for a different reason.

CLICK HERE for source article

Share/Save

Related posts:

1. Bhut Jolokia: The World’s Hottest Chili
2. World Record Setting 357 Mad Dog Ghost Pepper Hot Sauce

There was some discussion in the Justin’s Corner- Marie Sharp’s Belizean Heat post brought up by Sam about the distinction between Marie Sharp’s sauces and a brand by the name of Melinda’s.

Due to the interest displayed in that post, and a contibution of a link from thakswet, I thought the subject deserved it’s on discussion area. Here’s the story that thakswet contributed. It makes for some interesting reading. I think thakswet put it very well in his email to me when he said “I think that interview is Marie’s most open and honest about the issues surrounding Melinda and Marie.”

BELIZEmagazine.com: Please tell us where and what year were you born. What was it like as a child, growing up in your home town? How has the town/district changed since your youth?

Marie Sharp: I was born in 1940 in Belize City. Actually my parents are San Pedranos, my parents migrated to Belize City the same year I was born. They were originally from San Pedro, Ambergris Caye

My parents were separate when I was 8 years old, I came to live with my father , he migrated from Belize city to Dangriga and I came to live with him when I was about 9 years old for better education, because out in San Pedro most of the people only spoke Spanish and the schools were not very good, so for my educational purposes, my mother decided to send me to my dad so I can go to an English speaking school.

Growing up was okay, even though I was with my father and my stepmother. My father was a merchant, he had a general store, I had a good childhood.

Dangriga has changed a lot. When I came here almost 55 years ago it was only like a very small village, we had two paved streets, front street and middle street, all the back streets were just dirt roads. But it was very very very nice being in Dangriga at that time. People were so friendly, we knew all of our neighbours, it was just like one big happy family. I even learned to speak Garifuna. I was very good at learning languages, I spoke Garifuna very quickly.

BELIZEmagazine.com: How did you get started in the business that made you so successful?

Marie Sharp: I married my husband, he was the farmer. His parents owned this property that is a 400-acre farm – Melinda estates limited. We used to spend all our free time on the farm, planting things, all the fruits that could grow in Belize, we planted some of. One of my sisters said, why don’t you plant some peppers for Dr. Gordillo? He was a medical officer and at that time he was making a habanero pepper sauce that he was selling on the local market. He said he had a lot of difficulties finding peppers. I said, this is not a problem at all, so I came to the farm and planted peppers.

Unfortunately when I took my first load of peppers to Dr. Gordillo he said “Ai hija, my daughter, I will only use a little bit”, and I got stuck with all this habanero peppers, no market, nowhere to dispose of it and I had to bring it all back home. You have to take into consideration that I had a full time job as an executive secretary with the citrus company of Belize at the time – I worked with them for over ten years. I had a full time job and this was only done in our spare time, on holidays and weekends.

So I came back home with the peppers, took out my little home blenders and decided to mash peppers like crazy. I went trough a couple of dozens of those blenders and I started filling up my garage with drums of pepper mash. My husband said, “What are you going to do with all the peppers, the cars can’t even fit in the garage anymore. What are you going to do with all of that?” Then I started coming home and playing around with sauces at night. After I fed the family and got them out of the way, I stayed in the kitchen and I started making my own sauce.

I had about six different varieties of sauced that I made. I had even one made form cabbage, one from cho-cho, and I had this carrot base and I had one from papaya.

I gave them away to friends, and one of my friends said to me, this is the carrot base one he was talking about, he said “Marie why don’t you market this? This is better than anything we have on our local market. You have to market this product.” I said, “You think so?” He said, “Yes this is going to sell!” I started to think about it, but he planted the little seed there. Then I just went out and bought myself three tabletop stoves with four burners and a pot to fit each four burner, one pot per stove, and I started to cook carrot sauce and make pepper sauce. I would cook every night three big pots and in the day I’d have a girl coming and fill bottles with a little measure cup, fill the bottles and seal them. Then I stared filling up my veranda with boxes of sauce. I had the veranda up to the ceiling with boxes. And that’s where it all started. I started going out and I would make my own tortillas and refried beans and I would go to all the stores and have them taste. I made everybody taste it. “If it is good, put some on your shelf”. I had to go there and fight my way through all the stores. Believe it or not, Belize was one of my hardest markets.

Read the full source article by clicking here.

Source Article: BELIZEmagazine.com

Share/Save

Related posts:

1. Justin’s Corner- Marie Sharp’s Belizean Heat

The Ring of Fire: The best and hottest hot sauce
Stan Dyer – Denver Dining Examiner

With the 2009 Cajun Hot Sauce Festival just around the corner, (April 17,18, 19 – SugArena, New Iberia, LA), it seemed like a good time to talk about the popular, fiery sauce that has had a loyal following from pepper lovers probably since before people started keeping track.

One of my colleagues recently wrote offering her opinion of the “best” hot sauce. I did not mean to discount her choice by pointing out that the variety is so wide, it is almost impossible for anyone to taste them all and decide on just one, lone favorite. There are literally thousands of hot sauces of varying recipes and levels of heat with new ones added to the market all the time. There is everything from the common, semi-mild sauce “Crystal”, that is almost ubiquitous in New Orleans, all the way up to new sauces boasting 2.5 million Scovilles, the unit of heat based on the amount of capsaicin found in the chile. Hot sauce, not to be confused with “Salsa”, is a special mixture meant to be used as a condiment and is so popular there is even a web ring, “The Ring of Fire”, devoted just to hot sauces, chiles and those seeking that special, burning sensation on their tongues.

Click here to read the rest of the source article..

********************************************************

Share/Save

Related posts:

1. Ode to a Great Hot Sauce…XX Hot Ring of Fire
2. Bhut Jolokia: The World’s Hottest Chili
3. Jail House Fire Hot Sauce

Sunday morning was all about saying goodbye to Parker. We met Sam and kids in the hotel lobby during breakfast so we got to chat a little. Zack was de-punked as you will eventually see in my pics. I found out my plane will be delayed at least a day because of the snow storm, so hopefully you will see my pics sooner than later.

So I bid farewell to Parker Casablanca style, except it was a shuttlebus instead of a plane. Thanks bud it was great to finally meet with you. We will always have sushi with mayo memories. :dtu:

When I got back to the FFS I met back up with ChileheadEd who invited me to join him in a trip to Sante Fe. I asked him if we could do infamous burger dive, Bobcat Bites who some of the locals told us it was the place to eat at. We would later learn that their green chile cheeseburger was to die for, but we would never find that info ourselves because the place is only open from Wed-Sat. We moved onto plan B and called Jim Campbell for a quickie recommendation and he mentioned Pasquals.

We entered a small, but packed restaurant, and the only seats that were opened were at the community table in the center of the dining area. We decided while in Rome…(no not in ChileheadEd Rome). We ate and talked to tourists and locals and got a feel for the food, Sante Fe and a little of New Mexico culture. We got there for brunch, and the food was real good. I thought Ed’s sammich was the best thing I ate all weekend. It was chicken, cheese, sauteed onions on a cornbread-style sammich bread cut into pieces so they were finger friendly. I am sure there was more to the sammich, but Ed could tell you that and the type of cheese which I am guessing from memory was manchengo. All I know I wish I had ordered it as my meal. My meal was good too, but I would rather have had his. My dish was a New Mexican specialty of eggs, 3 chile sauces, black beans, cooked bananas, cheese, whole cilantro and a bunch of other vegeterian ingredients.

After brunch we strolled along historic old town Sante Fe moving in and out of unique shops. I wish we had more time to explore, but time was limited if we were to get back before the show was shutting down and buy some last minute fiery food goodies. Once I got my stuff, I gave it to Mike Cates of Hot Shots and he hooked me up again for the second year in a row and will ship me my bottles for me. Thanks Mike!

When the show ended I helped Sam and crew breakdown their booth and load it into their truck. I moved around helping those that needed a hand after they were close to finished. The show room quickly became a mess of poles, shelves and tables as products were boxed up and were loaded on pallets and dolleys.

Once the hard work was done, many of us shuttled off to Garduno’s for dinner. 52 people in all. Thanks goes to Big Dawg for organizing the list and setting it up. I wish I could’ve spent more time chatting with everyone, but I did have CaJohn to entertain our table which included Tony Legner, Sam, Tina and mini Max, Ed, Wicked Wanza(Sue), and couple which I didn’t know, but were friends of John and Sue. The food was good and the company was better. It took the restaurant a long time to serve us all food and the time we ate it was around 9:30pm.

Once we got back to the Sandia, I had to hurry to catch the hourly shuttle back to my hotel and gave quick goodbyes to all my dinnermates. When I got back I found out my plane was delayed, otherwise I would’ve stayed a bit longer. Now I am staying a bit longer just alone at the Staybridge. It sucks ass, but I will try to relax and treat the day like a vacation day.

Maybe I will have Day 4 if it is interesting enough. Otherwise, it was a fun trip meeting up with my good chilehead buds and spending quality time mostly with Parker, Ed, Brian and Alan of Infusion. Thanks all for making my trip worth going. Later!

View the full size slideshow by CLICKING HERE.

Share/Save

Related posts:

1. 2009 Fiery Foods Show Buddah Diary – Day 1
2. 2009 Fiery Foods Show Buddah Diary – Day 2
3. Fiery Foods Show…Buddah Diary Day 3

Share/Save

Related posts:

1. Hot Sauce and Fiery Foods Festival…In the Land Down Under!
2. The 2009 North Market Fiery Foods Show in Columbus OH
3. Demand For Spicy Foods and Sauces Grows…

Are you hot to trot for hot sauce? You’re not alone. Nationwide, people are looking for hotter sauces to the tune of $2 billion a year in business.

Share/Save

Related posts:

1. Hot Sauce and Fiery Foods Festival…In the Land Down Under!
2. CowTV Visits Cajohn’s Fiery Foods

by Marie Andrusewicz
I’d been coveting those spice racks with the mad-scientist type vials. Dean and Deluca has them , as did the Martha Stewart Macy’s collection. Both were more cash than I cared to shell out so I figured I’d just keep dipping in to my rag tag collection of World Market and McCormick’s spices in plastic bottles and baggies.

And then one day a couple of months ago I wandered in to a spice store called Heather’s Heat and Flavor at Legacy Village.

If you can have ten and only ten spices, your daily go-to guys, not the wacky stuff like star anise, what should you always have on hand?
I called Heather Marks. She and her husband Brian own the store at Legacy Village, and Heather’s mom operates a second store out of Hudson. Here’s what she recommends for a starter spice rack:

Please check out this very interesting article by Marie Andrusewicz HERE

Share/Save

No related posts.

TTF would like to welcome Buddah’s friend Steve, and his wife Melanie to the reviewers table. Also back with us is our bud ATKRIDER, and Buddah. I hope that you enjoy this multi-review as much as I did. Cap’n Bones

BUDDAH

I met the man behind the award winning Hot Sauce, JD Cowles, at the Fiery Foods Show this past March. He’s a friendly enough guy and the first thing you notice when you talk with him is his love of his products. He was one of the first people I talked with on my first day, and made a mental note to pick up some of his sauces before leaving the event. Somewhere along the way, I had assumed that I had all ready bought his sauces because when I opened up my FFS boxes, there was no All Spice Cafe products anywhere to be found. Talking with my buddy Steve, we both realized that eventhough we liked his sauces, we screwed up.

Lucky enough for me, I had his business card because he told me he was interested in a review with TTF. So I reached out to him and before long, I had 3 bottles to review. The first one we will be reviewing is his Caribbean Spice, a 1st place Scovie Award winning Sauce. It isn’t hot by any means, at least not with my tastebuds. Eventhough it is lacking in spiciness, it doesn’t lack spice. The ingredients:

Aged Cayenne Peppers, Canola Oil, Distilled Vinegar, Garlic Powder, Salt, Onion Powder, Thyme, Allspice Powder, Raw sugar, Black Pepper, Nutmeg, Xantham Gum

This sauce is far from any Cayenne Pepper sauce you might encounter, so don’t look at the ingredient list and think this sauce has been done before, because the taste is unique. I am not sure if the taste is like pumpkin pie or a cinnamon bun flavored jerk sauce, but I am guessing the Allspice powder brings a cinnamon flavor to the sauce. I have never used Allspice powder so I am not sure to google it or wait for an answer. Okay googling time. Via Gourmetsleuth.com I bring you my results:

Allspice

photo by: gourmetsleuth.com

The berry of the evergreen “pimento tree” and commonly used in Jamaican cooking. Allspice is one of key ingredients in “jerk spice” mixtures. The spice has a flavor of cinnamon, nutmeg and cloves, thus the name “allspice”.

A little knowledge goes a long way, but the tastebuds never lie.

There is a recipe on the bottle for scallops and as much as I wanted to endulge myself, I decided to go another route because I had some frozen chicken thighs that I wanted to marinate and a stuffed tilapia that I wanted to experiment with. The tilapia was stuffed with crabmeat, and as I let it cook in the oven, I had poured a generous amount of sauce over the top of the stuffed fish.

I, of course, the amateur photographer that I am lost a few pics upon transfering them. They included my chicken thighs cooked to a golden brown, and all of my tilapia pics. Yes, the above pics were of a tilapia stuffed with crabmeat, but that was a second attempt. Which goes to show you that if a recipe works, you do not mind doing it again for the sake of your tastebuds, errr…review I mean. The fish and the chicken dishes worked really well to compliment the sauce’s jerk-like flavor. Once cooked you don’t notice the cinnamon flavor so much, and it seems other flavors pop out in your mouth like the cayenne and garlic. As you can see I used the sauce on the side for dipping. I didn’t do that the first time around, but because I enjoyed dipping the chicken in it so much, I did the same with the tilapia. The skin on the chicken was crispy and so tasty I was glad I left it on despite my diet. Yeah I was bad, but boy was it worth it.

Either way you decide how to use All Spice Cafe, whether it is slathering, marinating or dunking this is one tasty sauce that should work real well with grill marks on your bbq this summer. Get it!

STEVE & MELANIE

For all of you that don’t know me, I’m the newbie and not much of a chili-head that accompanied Buddah to the 2008 Fiery Foods Show in Albuquerque, NM back in March. I have recruited my wife, Melanie, on this review, since after sampling many of the goodies that I brought back from the trip, I have learned that she is more of a chilehead than I can even dream to be.

I was happy to learn that we would be reviewing three of the All Spice Cafe sauces. First, because I remembered sampling the wing sauce at the Fiery Food Show and really liked it. Second, because I met Mr. “All Spice Cafe” at the show and he was a very friendly person and one of the nicest guys you could meet. He actually helped Buddah, some of the Bermuda Jam Factory crew, myself and a few others lent Rancho Bravo a hand with loading up his truck after the show. It was a sight to see and really capped a great trip. Just another example of how chileheads are always eager to lend a helping hand.

I was also very happy to learn that we would be reviewing the more mild Caribbean Spice sauce first, since I would not be called derogatory names by both Buddah and my wife for not being able to take the heat. I’d have to say we were both very intrigued by the ingredients noted on the front label “A delicious and spicy blend of allspice, nutmeg, cinnamon, garlic and onion.” It sounded more like something I would add to a cup of hot apple cider than to chicken, but we were up to the challenge. We shook the bottle and could not wait to get a whiff of the sauce. I twisted the top and gave Melanie the first sniff. Please note that although this review was completed together, Buddah gave us strict orders not to discuss our thoughts or observations during the testing stage. We tried not to look at each other or make any noises that would provide any hints to our thoughts. We wrote our comments on separate pads of paper and discussed them upon completion of the tasting. Melanie found the aroma pleasant and curious. You could really smell all the ingredients mentioned on the label. How could this combination be spicy? I had very similar thoughts. In addition, the color was on the lighter side than what I expected, but the consistency looked like it would cover food very nicely.

After completing three of the five “S’s” (see, shake, sniff), we were ready for the next two (sample and savor). We were very curious on how it would taste with any food, but decided to try it with four types of BBQ; shrimp, chicken, chicken kabobs and steak. I thought it would go well with the shrimp, since the label contained a scallop recipe. We used it as a dipping sauce and Melanie’s scribbled comments were “unexpectedly delicious.” I must say, I had a feeling that she liked it after I saw her dunk shrimp after shrimp into the sauce. I also liked the blend of flavors and it had a bit of some heat for me. You could really taste the cinnamon and nutmeg, which was very refreshing.

The second dish we tried it with was chicken breast. Again, the flavors mixed very well with the meat, similar to the shrimp. We both gave it two thumbs up! Then onto the chicken kabobs. Unlike the shrimp and plain chicken, it took me a while to get used to the mixture of the roasted red peppers and the blend of spices, however, Melanie thought that it was a nice blend of flavors and would recommend it.

Then finally, onto the steak. We BBQ’ed a few filets and were not sure what to expect. We dipped the steak into the sauce and then our mouths. I felt that the steak overpowered the sauce and that the blend of spices was better on white meat and fish. However, I was interested in Melanie’s thoughts. She agreed on the steak, but thought cooking it with the sauce might add to the experience – which we will try next time.

In summary, we really enjoyed the All Spice Cafe Caribbean Spice sauce. It is a very interesting blend of spices and excellent on shrimp and chicken. We would recommend it as a refreshing change for these hot Summer BBQ weekends!

ATKRider

Ingredients: Aged cayenne, canola oil, distilled vinegar, garlic powder, salt, onion powder, thyme, allspice, raw sugar, black pepper, nutmeg, xantham gum.

I really liked the label on this sauce…a pencil drawn mans face…but with colored peppers for his eyebrows, mustache and goatee. Very neat makes you take notice. The label also stated “ A delicious blend of allspice, thyme, nutmeg, cinnamon, garlic and onion.” I did a double take at the ingredients. Cinnamon is not listed.

This sauce has a dark orange color to it. Very thick- you can see the thyme and black pepper in the sauce. Upon opening it a gave it a whiff….kinda vinegary but had an odd smell like a steak sauce. Not what I expected…but hey what do I know. So I went on to the spoon. Thick but poured nicely. The taste comes off a little sweet but is quickly overcome with a strong and bitter cinnamon taste. Triple checked the ingredients…nope no cinnamon. Very mild as far as the heat goes maybe 2-3.

Anytime I think Caribbean….I automatically think chicken. But this sauce did not work with chicken at all. While it had a nice look on the chicken glazed and you could see the spices. It just had that very bitter taste. I was very disappointed there. But moved on to my veggies. Since being on this diet I’ve been having steamed or grilled veggies every night.

That night we had a foil pack on the grill with broccoli, cauliflower, green beans, carrots and asparagus. Now on the veggies this sauce worked well…Not on all of them but on the cauliflower and asparagus it gave a sweeter citrus with spice and the cinnamon flavor diminished. On steak again it lost the cinnamon flavor…the spice blend almost worked but the vinegar was a bit much to be used as a regular steak sauce.

My plan was to make jerky with this sauce to finish this review. But with top round roasts up to almost $5 a pound- I ran out of time waiting for a sale. I have quite a bit of the bottle left, so in the future I will try some.

In conclusion while this sauce is not bad. I think I was spoiled by Flaming Joe’s Jerk Sauce and Caribbean Spice and jerk confused my expectations of this sauce. I apologize. I don’t see this as a sauce I would buy or use on a regular basis, but who knows the jerky might change my mind.

Thank you to Buddah for including me in this review, and to All Spice Cafe for sending out the sauce.

NOTE FROM MANUFACTURER:

Hello Hot Sauce Fans!!!!

All Spice Cafe is very excited to announce that the Online Store is now up and running!

Here is a direct link to the store: ALL SPICE CAFE ONLINE STORE Of course you can also get there thru the Buy page on the main site: ALL SPICE CAFE

We would like to Thank You for all of your support and to celebrate this great milestone, by giving you a 10% discount on orders placed this month. You can get this discount by entering the code “TTFsummer08” (without the quotes) at checkout. This discount is on product only, not shipping.

Thanks for all your support and stay tuned for more exciting things coming in the months ahead.

Woo Hoo!!!!!

Thanks!
JD

Share/Save

Related posts:

1. Multi-Review: All Spice Cafe – Garlic Chipotle Sauce
2. Multi-Review: All Spice Cafe- Cayenne Habanero
3. Review: Spice Rack Chocolates- En Fuego (On Fire) Collection

Share/Save

No related posts.

Ingredients:
4 tortillas Tortilla, 94% Fat Free, Low Carbs TUMARO’S
1/2 cup Mexican Cheese – Reduced Fat SARGENTO
10 oz Chicken Breasts, boneless, skinless, DICED
8 oz Fat Kid Sauces Black Bean and Corn Salsa HOT
1 Jar Fat Kid Sauces Habanero Hot Sauce HOT
Servings: 2.0

Preparation:
1. Brown Chicken in pan – in marinade\sauce of choice. I used Old El Paso Fajita Seasoning -but not the whole package.
2. Warm up Quesadilla maker
3. Place one Tortilla on bottom – Put on Salsa, Chicken and Cheese – Top with another tortilla

4. Close lid for 3-4 minutes
5. Allow to cool for about 1 minute, cut along scored lines with pizza cutter
THAT’s IT! Apply FKS Habanero Hot Sauce for added heat, and ENJOY!!!!!

Share/Save

Related posts:

1. Recipe Ideas for SuperBowl Sunday
2. Recipe: Sam’s Naga Saurus Pizza
3. Recipe: The Buddahloaf

General Information:

If your name is on the following participants list, please confirm whether or not you will actually be participating by emailing the Cap’n at admin “at” tastethefear.com ASAP. If your name isn’t on this list and you’d like to join in, please use this same email address to submit your name to the participants list. All interested chileheads MUST confirm by email no later than 24hrs prior to contest start date. If you confirm in the comments, it might get overlooked.

The list:

* Buddah
* Huvason
* DK
* Sandi
* ATKRIDER-Bill
* Hudd
* Big Dawg
* Candy
* Blane
* Turk

Contest Prize Sponsors so far:
( I’ll add to this list as more info becomes available)

* Fat Kid Sauces
* Bisummo
* Cape Fear Pepper Company
* Buddah
* xerarchs.com
* HeadWinderLicker.com
* ONE bottle of sauce from each participant to be added to the prize pot.

Prizes will be awarded to the top 3 losers. The actual prizes will be announced at the end of the contest.
All final stats will be announced here on TTF within a week of the ending deadline date.

* This contest will be conducted on the honor system.
* The contest weight loss results will be calculated by the percentage of weight lost. This is calculated by the amount of weight lost, divided by your starting weight. The Biggest Losers will be the participants who have lost the highest percentage of weight.
* Due to the fact that this contest is judged only by the fact that weight will be lost, no particular meal/diet plan will be enforced. I’d like to call it the “whatever works best for you plan”…

Always consult your physician or health care provider before beginning any nutrition or exercise program. Please understand that you are solely responsible and that participation in the TTF Biggest Loser contest is your sole choice and you do so at your own risk.

Rules:

* Contest starts on April 27th 2008, and will end on July 27 2008

* If at anytime during the contest any of the participants fail to submit their weight in the comment section thats within the “weekly Biggest Loser tracking threads” they will automatically be disqualified.
If for any reason you may not be near a computer, on vacation etc., on a reporting date, please email the admin in advance and we can possibly make some type of arrangement… admin “at” tastethefear.com

The weekly weight tracking thread will be posted every Sunday until the end of the contest.
*Please post your weekly stats in the comments no later than Monday evening or else!

* All final weights and pics MUST be submitted via email to the TTF Administrator No Later Than midnight on July 27th 2008.

* Participants MUST submit at least one recipe to the admin via email that they will be using on their particular weight loss plan. These recipes MUST include some type of Fiery Food product. Pic would be nice, but optional.
( This info will be published in a post on TTF to share with others )

* Each Participant Must send ONE bottle of hot sauce that will be added to the prize kitty. email admin for shipping info…

* I don’t want to embarrass anyone online, so if you’d prefer that a beginning pic not be posted online, please let me know in advance, HOWEVER, a pic to go along with your starting weight will need to be sent to the admin as proof to be compared to the final picture and weight at the end of contest. (Please no nude pics)

* At the start of the contest, Beginning weights along with pics MUST be submitted to the admin no later than Midnight of April 27th 2008

OK folks, it is what it is, so lets keep it real, and have fun!!! I’ll publish the Official start post before the actual start date just as a reminder.

Share/Save

Related posts:

1. The TTF Biggest Loser Contest is ON!!!
2. TTF “Biggest Loser” Check-in…Week #1
3. The TTF Biggest Loser Contest

Thanks Cap’n

Share/Save

Related posts:

1. The TTF Biggest Loser Contest… Information and Rules
2. The TTF Biggest Loser Contest is ON!!!
3. TTF “Biggest Loser” Check-in…Week #1

   Just to chase the good Administrator’s review idea, I decided to take the bull by the horns and be a little creative.  The idea was to take 2 similar hot sauces and do a review pitting them against each other.  The choice for this review came on a visit to California Tortilla, a fast food burrito eatery that sells hot sauce.  I was told by Mike Cates of Hot Shots, a company that distributes and sells hot sauce, that they supplied the California Tortilla Company with hot sauces.  I looked over the gallery of different products, a lot of which I was unaware of, but I did see a few familiar names.  Yet out of all the ones I decided to buy, it was Maui Pepper Co.’s Apples Ass that I pulled off the shelf.  Apple being the key ingredient, I got the idea right there and then to pit Apples Ass against one of my favorite hot sauces Big Dawg’s C.P.R. Kickin’ Hot Apple Surprise. 

   So without further adieu, I bring to you the first TTF Hot Sauce Battle of the Bottles™!

   In this corner we have the Texas Born C.P.R. Kickin’ Hot Apple Surprise by Big Dawg Salsa. 

At 5 oz, this Gourmet Hot Sauce is adorned with a hot looking nurse balancing a green apple in one hand and a medical kit in the other.  My mind wanders for a moment that this cartoon vixen could apply the necessary help if some how this hot sauce goes awry.  One could only hope.  The bottle I have is labeled as Candy’s Private Reserve, and of course me likes Candy.  The sweet, snack treat that is.   Not the Big Dawg’s lovely significant other.  I don’t want to get in trouble with someone whose nickname is Big Dawg.  She is a sweetie nonetheless.  Anyway, here is the list of ingredients:Green Apples, Apple Cider Vinegar, Brown Sugar, Habanero Peppers, Jalapeno Peppers, Red Onions, Fresh Squeezed Lime, Chipotle Flakes, Garlic, Ground Cinnamon, Sea Salt, and other spices. 
In the opposite corner we have Maui Pepper Co.’s Apples Ass, a product of Tahiti Joe’s Hot Sauces. 

This is a mock label off of their Apple Sass bottle, but despite the shift of the first “s”, the picture on the bottle remains the same.  There in a sunny tropical beach setting lies a pepper and a red apple working on their tans, both wearing shades and smiles.  It is happy and a friendly message to you, the consumer.  Buy me and you will be happy too, as I take your tastebuds on a tropical journey.  Under the image and logo are the words “All Natural- No Preservatives”.  To many this means a lot.  To this hot sauce lover, it means nothing at the moment.  If natural means it tastes like cow urine, then you can keep it.  Yet, we do preach health here at TTF, so please do not engage in cow urine comparisons.  Thank you.  Onto the Ingredients:Apple Butter, Water, Vinegar, Apple Juice, Mango, Onion, Brown Sugar, Honey, Habanero, Rum Extract, Garlic, Vanilla ExtractApple Butter?  What the hell is apple butter?  Well for the people who do not know here is an explanation from Wikipedia:Apple butter is a highly concentrated form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than applesauce.

Okay, I think we have the goods on our two apple hot sauce bottles, so let them square off in the Ring of Destiny™.  Yeah I know its dramatic, but I got the trademarks for the t-shirts, so I got to sell it a little.  Let the Battle of the Bottles™ begin!

   Since I have had C.P.R. Kickin’ Hot Apple Surprise Gourmet Hot Sauce(now to be simply referred to as C.P.R. for short) quite a few times I knew how well it worked with chicken.  So I had to try Apples Ass to see if it could meet up to the excellent taste of C.P.R.  I decided to use them side by side to get a better comparison of the two products.  While C.P.R. came out thick, Apple Ass came out thinner but with chunks that C.P.R. didn’t appear to have.  It was an interesting contrast because C.P.R appeared to look like a version of apple sauce and Apples Ass looked more like clumpy, but watery marmalade or duck sauce for those that have ever used that.  The pieces were big too with the Apples Ass and yet it still flowed easily from the bottle as compared to the C.P.R. product which seemed to get stuck at first.  It did help that the Apples Ass bottle had a wider mouth of course.  The C.P.R. definitely had a higher viscosity level when poured though.  Viscosity is the measurement of the flow of liquid.  The slower the flow or movement of fluid, the higher the viscosity.  Enough with the science and onto the taste test.

   I took a nice juicy chicken breast from the day before and reheated it without anything on it.  I poured out both sauces in their respective dipping cups.  Without giving them a sniff, the odor wafted into the air and the scent of both sauces made a nice air freshner.  An Apple-cinnamon potpourri of sorts.  It definitely was a pleasant nostril enhancement.  I took a little sample of Apples Ass on my finger and it wasn’t a good first reaction as I crunched on a piece of onion that threw me for a loop.  I wasn’t expecting the piece I had on my finger to be anything but fruit, and I just didn’t like that bite.  It was a little hard to get over that first impression, but I had to move on.  I dipped the chicken into it, and the sweetness took over.  It really was a pleasant taste, maybe a little too sweet for me, but it wasn’t bad at all.  I got some chunks on my next piece, onion or fruit, I wasn’t sure at all anymore, but it worked magic, and I loved the flavor.  There was very little heat to it, and I mean little.

   I went to the C.P.R. next and it was business as usual for me, the hot sauce is flavorful with a slight more bite that I didn’t get with the other apple hot sauce.  Its not really that hot either, but a more noticeable heat level.  It also is sweet but not so much as the Apples Ass.  Just to make a point here about my tastebuds.  I don’t have much sweet foods anymore, so when I do, they tend to be sweeter for me than the average person, so don’t let my overall judging of the sweet factor sway you in your purchase, because so far these two sauces rock.  I think the Apples Ass would cook real well on the skin on a bird like chicken, duck and/or turkey, but I rarely eat the skin at home.  Someone has to try that.  C.P.R. is a more flavorable product to have as is, and I haven’t yet tried to cook with it.  I had it on some muenster and swiss cheese one day and I loved it.

   Since these two sauces are made with apples, I had to do a little dessert test.  I don’t have ice cream, so I will do my Fat Kid Sauce banana and whip cream combo and run with that.  As much as I would like to say that C.P.R. rocks this way, it doesn’t.  It is slightly off taste with the banana.  The whip cream is still good, but the peppery taste of the hot sauce just doesn’t blend well.  It isn’t awful, just not anything to write home about.  At the Big Dawg booth at the Weekend of Fire, they had this product called “Cheesecake in a Can” that was like cheesecake pudding and they poured their C.P.R. on it.  Now that was so delicious.  If anyone goes to FFS, and if they have it there, be sure to stop by and try it out, it is very good.

   As for the Apples Ass with the banana and whipped cream, this worked very well for me.  The bigger sweetness came together to make one helluva tasty dessert.  I didn’t notice any onion flavor at all, and by then I had completely forgotten about my first experience.  This time around I noticed the heat level kick up a notch, and the more I had, the more I noticed.  Tahiti Joe, you did well with this stuff.  I wouldn’t mind seeing more heat and less sweetness, but it is a great dessert sauce.  I had the same problem when I first tried the  

Fat Kid Sauces’ Scovie Award Winning Mango Amore, I didn’t like it on chicken, but with the banana it went to another level.  I have an appreciation for sauces that find a niche with me because when I am in the mood for something sweet I can turn to that kind of hot sauce and get a quick kick of enjoyment.

   So now to look at the score cards and decide on a winner.  C.P.R. is a hot sauce I really love playing with, because it is not overpowering in sweetness and lets the apple flavor come through with a respectable heat level.  Although Apples Ass is the better dessert sauce, I think the sweetness has to be dialed down a few notches for me.  Cooking might burn some of the sweetness away, so I reserve judgement on that.  The factor that swayed me was the taste test by itself.  I took another taste of both sauces by themselves trying to avoid any sizable chunks.  I could drink C.P.R. right out of the bottle it is so tasty, and the Apples Ass is just too sweet for me.  They are both great tasting hot sauces, so you can’t go wrong, and I urge you to try this same taste test and see which one you prefer.  It was fun comparing the two. 

So the winner of the first Battle of the Bottles™ is Big Dawg Salsa’s C.P.R. Kickin’ Hot Apple Surprise! 

 Great duel!!!

Share/Save

Related posts:

1. Taste The Fear…Battle of the Bottles 2
2. Taste The Fear’s Battle of the Bottles III™: Carrot Wars
3. Battle of the Bottles VII™- Steak Sauce

You can also check out many other techniques at www.cluckbucket.com

Share/Save

Related posts:

1. Review: Uncle Big’s Killer Wing Sauce
2. North Market Fiery Food Festival: Wing Contests

Guwahati, India

The bhut jolokia chili pepper fires up the imagination, as well as the taste buds. The thumb-sized chilies are so potent they could be used in pepper spray, says the director of India’s Defense Research Lab, R.B. Srivastava. “I’ve been told the U.S. and Israel have considered it for antiriot material,” he says.

Most admirers prefer eating them. The Indian pepper is the latest discovery by a fraternity of eaters who relish the sweaty, addictive pleasures of hot chilies.

The bhut jolokia pepper, which is farmed in the northeast part of the country, was plucked from obscurity last year when the Guinness Book of World Records declared it the world’s hottest. The standard measure for such things is the Scoville Heat Unit, or SHU, named after Wilbur Lincoln Scoville, a chemist who in 1912 developed a method of assessing the heat given off by capsaicin, the active ingredient in chili peppers. Jalapeño peppers measure about 5,000 SHUs. The bhut jolokia tops a million.

The Bhut Jolokia is the world’s hottest pepper. But, despite its extreme heat, those who try it often become huge fans. Will the same happen to WSJ’s Stan Sesser? Watch as he samples the treat from India.

Read more of this very interesting article on The Wall Street Journal Online

Share/Save

Related posts:

1. Chili-Eating Record ?
2. The Ring of Fire: The best and hottest hot sauce
3. CaJohn’s Fiery Foods Introduces the World’s Hottest Jolokia Store!!

“Different oysters suit different occasions and different people. If you haven’t yet been wowed by oysters, you may well have been dallying with the wrong ones. Maybe you hate the mouthful of salt you get with Eastern oysters and love supersweet Kumamotos. Maybe you like bold, gourmet oysters with brassy, lemony finishes. Or maybe that’s not you at all. Maybe, for you, heaven is a plate of petite oysters accompanied by Champagne, candlelight, and the perfect dinner companion. Don’t endure the duds in your search for a compatible oyster.

Save yourself time, money, and heartbreak by picking your profile on the following oyster guide link, then find your matches.

Aye, and don’t forget to apply liberal amounts of Cape Fear Pepper Company’s Premium Red Savina sauce!!!!!!

Share/Save

Related posts:

1. Cape Fear Oysters…Cap’n Bones Style

In August, it made a special appearance one again at CiCi’s Pizza in the Jungle Jim’s complex during Jungle Jim’s Weekend Of Fire. Mac & Cheese Pizza. Wow!

 Now, to top off a great year for Mac & Cheese, it’s kickin’ butt on The Food Network! Introducing, 1st and 2nd place finisher of foodnetwork.com’s Top 100 recipes for 2007, MAC & CHEESE!  

1. Creamy Macaroni and Cheese

2. Baked Macaroni and Cheese

Congratulations Mac & Cheese on a great year. It wouldn’t have been the same without you. I know I’m looking forward to another Mac & Cheese filled year in 2008.

To see the top 100 recipes on foodnetwork.com click here. 

Share/Save

Related posts:

1. Recipe: Mini Mac & Cheese Cupcakes

The first thing I do when getting up in the mornings, is I stumble to the kitchen, turn on the coffee maker, and then I tear open a Quacker instant grits package and dump it into a bowl. I nuke the water for two minutes in the zapper, then pour water into the instant grits. Done! On most days this is the part is were I would eat the grits…

But not on Thursday of last week. As I poured the hot water into the instant grits, the bowl seemed to come alive with activity. Yikes! Am I still dreaming, or is my bowl of grits crawling? Well, after closer observation I found my bowl of grits full of life. Seems that the HOT water perked up the little weevil community that was living in the packet of Quaker Instant Grits.
Man was I dissapointed because I really wanted to have grits! I go back to the box to get another packet…EMPTY?!…
Had I polished off the entire box before seeing the weevils? Ugh! I checked the date on the box, and the date doesn’t expire for several months. No rips or tears in the box, and no residue from the packets. Seems that all was secure. Well fortunately we had a back up box. I checked the date and batch numbers to see if this was from the same batch as the weevil infested batch, but all was clear and a go. I went through the same routine to make the grits, poured in the water, and BAM, more weevils! Soooo…

I’ll be steering clear of instant grits for a while, but for those of you that like bugs in your breakfast, check out this thread posted on a Yahoo blog in reference to weevils in flour. According to one of the bloggers, it seems that the Gov’t allows a certain percentage of bugs in grain products. Yummy!!

Share/Save

No related posts.

Click here for a video tour: What Pro-Athletes Eat

Share/Save

No related posts.

The McIlhennys have controlled McIlhenny Co. since its inception in 1869, excluding nonfamily members from the top job until 1996, and then only for two years. They built an idiosyncratic world on tiny Avery Island, La., keeping their workforce and manufacturing system in a quaint bubble until well into the 20th century. Tabasco has managed to remain first among hot sauces worldwide, and the $250 million company turns out about 600,000 bottles a day in its Louisiana factory alone. But the obstacles to its continued reign have been increasing in recent decades and now loom large. The McIlhennys’ challenge, the author concludes, is to maintain dominance when “anyone can create a recipe for pepper sauce in a kitchen in Boise, Berlin, or New Delhi,” market it online, outsource manufacturing to Vietnam, and distribute via the Philippines.

Continue reading this very interesting BusinessWeek story HERE

Share/Save

Related posts:

1. Demand For Spicy Foods and Sauces Grows…

I want to tell you about my BBQ experience in Kansas City, home of the Barbeque, or at least they claim to be. History not being my strong suit and the fact that I don’t really care, I will talk about the various forms of bbq that I have encountered.
Although I grew up on Long Island, my parents often brought back delicious bbq from a place called Zorn’s Poultry Farm.

I loved Zorn’s, still do. They had awesome bbq sausage and pork tenderloin smothered in a sweet and tangy bbq sauce.

They had big ol’ steak fries which was soft and made the best sauce dunking and mopping device. You would dunk the fries into the sauce, and once you cleared away the meat, you mopped up the remaining sauce from your plate with the fries. Good stuff. They didn’t have the greatest of ribs though, but that bbq sauce was great. www.zornscaterers.com I love pork ribs, specifically babyback which is a St. Louis Style rack of ribs. Smaller and less meatier than the average pork or beef rib, but if cooked right, they would slide off the bone with the lightest of bites. The sauce often clung and cooked well with the meat.
The Kansas City style is a thick meatier rib, not necessarily pork though. They have beef and lamb too. Yet their bbq is more than ribs though. They cover bbq sauce over ham, sausage, brisket and chicken. If there is a meat, they pour bbq sauce on it. Their bbq sauce is a deep reddish brown and the taste is a bit smokey from the two I tried while there. More on that in a moment.

Lets talk about other BBQ. Texas style bbq is more of the dry rub style. They like it dry with the option for sauce, and they use any old sauce from which there are many varieties.
North Carolina BBQ is a mustard style bbq sauce sometimes vinegary depending on which place makes it.
Memphis style BBQ is a sweeter, less smokey reddish-brown sauce and like KC it comes wet. When you eat Texas bbq, you will find those other options of sauce on the table in squeeze bottles. Other chains have that standard setup like one of my favorites, Famous Dave’s award winning ribs which has several different styles on the tables of their chain restaurants. www.famousdaves.com

There are other flavors and heat levels to be had, and like hot sauce there are a lot of bbq sauces to choose from. I will make mention of 3 bbq sauces I think are great. The one at Famous Dave’s I like the most is their “Sweet & Zesty” style which is now available in supermarkets. Next is “Sweet Baby Rays”, www.sweetbabyrays.com, which is another award winning bbq sauce also massed produced. The last one is Jim Campbell’s Mild to Wild Fiery & Herb Co. Hot Habanero Sauce www.wildpepper.com. Jim’s is my favorite of the three because there is some heat with the great flavor that I haven’t had with any other bbq sauce. As a note, his Chipotle Bbq sauce is an award winner too, but I haven’t had it yet because the habanero version is too addicting to me.

One more honorable mention goes to the best barbeque restaurant that I have ever experienced, and that is the “Rum Boogie Cafe” in Memphis. www.rumboogie.com

So with many a recommendation from the people of Kansas City, I had the chance to try one of the most famous Kansas City Barbeque Restaurants. Since 1946 Gates Bar. B. Q. has flourished and grown over the years, and you can find their bbq products throughout the country. I know I have seen their bottles before, but I never had the fortune to try them out. Not until my visit to Kansas City. They have a friendly greeting, “Hi, may I help you?” as soon as you come close to the counter. They bellow their trademarked line out to each customer as soon as you get within eyeshot. You tell their order and they greet the next person. No matter how many people come in, “Hi, may I help you?” is said over and over again until you want to reach across the counter and shove one of the many displayed bbq bottles down their throats. It wouldn’t be so bad if they actually were serving food or taking some money, but the repetitive nature was annoying to say the least while people cluttered the area around the counter.

You order their food cafeteria style, and as soon as it is ready you can take your tray to a table and sit. Gates Bar. B. Q. has a barbeque sauce bar where they have 3 sauces to choose from, their Original, Sweet and Mild, and Extra Hot. The absence of a normal hot style, leads me to believe that they think their original is all ready spicy. I got a giant mixed plate of food, that I couldn’t handle even if I had two of me. The plate had ham, beef ribs and brisket covered with bbq sauce plus fries that overflowed on the plate and some sliced pickles. I got little cups filled with each of the styles of sauce. By itself, the food tasted good. I wanted to try their specialty and that is why I ordered these particular mixed meats, otherwise I would’ve had pork ribs and sausage because those are my favs. I figure if you are in Rome, do it the way the Romans do. www.gatesbbq.com

The ham and bbq sauce doesn’t work for me. Maybe because I am used to having my ham with mustard and on rye bread or in an egg omelet. The slices of brisket was good, but no better than any other brisket my Mom has made. The ribs were juicy, meaty and quite delicious with extra sauce. Yet, I thought the smoky flavor of all three sauces was a little much for my tastes. The place was doing good business when I was there around 3pm so that alone speaks volumes for what KC likes in bbq. As for the three sauce types, I found such a little difference between them that I couldn’t tell you which one I liked the most. None of them were spicy in my book though.

While Gates BBQ is one of Kansas City’s most famous places, along with renowned Arthur Bryants, which I didn’t get to try, there is a very popular place amongst those that I spoke to. That place is Fiorella’s Jack Stack’s Barbecue.

Fortunately for the group that I went with Jack Stack’s was right down the street from the hotel I was staying at. Before we went, we checked out the Ocktoberfest which was ongoing outside my Hotel. There was pig racing, carnival rides, and pickle on a stick. What more could one ask for? We didn’t stay long because we were all hungry, and the time we sat down at Jack Stack’s we were all but ready for more bbq. www.jackstackbbq.com

We started off with some bbq sausage which was very good. They brought out some incredible tasting cole slaw and then came our main course. A suggestion was made to me by a Kansas City native that if I was to have Kansas City bbq, I should have the burnt ends. Not too familar with that bbq term, I was told it was the ends of various pieces of meat. They had sausage, beef, lamb and pork burnt ends. I saw a combo with pork ribs so I got the beef burnt ends on the waitress’ recommendation. The burnt ends it seemed were chunks of meat with bbq sauce on it. They didn’t appear to be burnt and they weren’t anything to write home about either. Writing here is all I will do. The ribs were moist and I think better tasting than the ones I had the day before at Gates BBQ. As I do with most bbq sauces, I do the dip test with a french fry. I liked the taste, but this too was smokey in flavor much like Gates, it just tasted better. I think the sausage tasted the best with this sauce. Firella’s also had two heat levels for their bbq sauce. There was no noticeable heat to with the tastebuds of the people that tried it. The food was very good, and we were all happy, but I think I have had better.

My overall thoughts of Kansas City bbq is that it is okay in the way of flavor, but I think babyback ribs with less than smokey flavor is what my tastebuds have grown used to over the years. It is my preference, and others might find they love this style the most. You should find out for yourselves what bbq goes best with your palette. It might be Gates and it might be Jack Stack’s, but it wasn’t mine.

Share/Save

No related posts.

Share/Save

No related posts.