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Exploring the World of Spice and Smoke
Tags >> contest

ThrowdownRippin’ Red Wing Sauce, the newest product from Rizzotti Foods, LLC will be going head to head with the one and only DEFCON Sauces! The gauntlet was thrown in a thread on peppersandmore.com in August, and both Rippin’ Red Wing Sauce and DEFCON have accepted the challenge.

“It is an honor and pleasure to challenge the mighty DEFCON sauces. We have nothing but respect and admiration for John Dilley and his products,” said Rizotti Foods owner John Rizzotti.Rippin Red Hot Wing Sauce

Hosted by Peppers and More, the contest will feature a blind taste test using tasters who have never tried either of the two sauces. The sauces will be judged on a list of four criteria, rating the food with a 1 to 5 number system, 5 being the best:

  1. How well does the sauce cling/stick to wings? 1-2-3-4-5
  2. Aroma? 1-2-3-4-5
  3. Color of sauce 1-2-3-4-5
  4. Overall taste? 1-2-3-4-5Defcon Sauces

To find out more about the Throwdown, visit www.scottrobertsweb.com, or read the original thread on www.peppersandmore.com!

Learn more about the challengers: DEFCON Sauces and Rippin' Red Wing Sauces.


Deep Fried BeerMany wondered which deep fried concoctions would snag the Big Tex Choice awards for Most Creative and Best Taste at the 2010 State Fair of Texas; this year’s winner for “most creative” fried food is something every football-loving, beer-guzzling guy dreams of—Fried Beer. It’s really a deep fried pretzel pocket filled with Guinness, but the process doesn’t burn off the alcohol, so the recipe is strictly 21 and over.

“I was lazy,” said inventor Mark Zable of his motives for frying up a pocket of battered beer. Zable, who runs a Belgium waffle stand at the fair, has been a Big Tex Choice finalist twice before.

The Big Tex Choice award for Best Taste went to Texas Fried Frito Pie from the boys over at Bert’s Burgers & Fries stand. It’s a combination of Texas chili, sharp cheddar cheese and Frito corn chips lightly battered and deep fried, and according to its creator, it takes tastes back to the Golden Age of Fair Food.

Other entries included Deep Fried S'mores Pop Tarts, Fried Chocolate, Deep Fried Frozen Margaritas, Fried Lemonade, Fernie’s Fried Club Salad and Fried Texas Caviar.

Want more fried State Fair delicacies? Click here!


On a Personal Note...

Posted by: Dave DeWitt

Dexter Holland of The Offspring in concertI have been exchanging emails with chilehead Dexter Holland, lead singer of The Offspring, who just bought a copy of The Complete Chile Pepper Book. He writes, "Got the complete chile pepper book in the mail today...nice one! Looks great, very professional, very informative.  I might even try some growing now!"  I wrote back and suggested hydroponics under grow lights aboard his private jet!

I'll be off to the Bay Area November 10 for Round Two of Kingsford University.  I graduated a couple of summers ago when it was held in Arizona (see the article here), but apparently this one is graduate school.  Melanie Yunk of Melanie's Fine Foods will be a student with me and two of our instructors are the delightful Corinne Trang, author of
Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks,
Corinne Trang

and Chris Lilly, author of Big Bob Gibson BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint.  I shot this pic of him at the last Kingsford University class. Read all about him in this article.
Chris Lilly injecting a pork butt.
And finally, my hobnobbing with the stars continued a few weeks ago when I was a Green Chile Stew Cookoff judge during Navy Week at El Pinto.  I was rough work to be paired as a judge with KOAT-TV news anchor (and incredibly cute) Shelly Ribando, but somehow I survived.

Shelly Ribando and Dave DeWitt at El Pinto Restaurant


 

 

Yes, they eat chiles in Finland.  My friend Jukka Kilpinnen has reported on his his bonzai chile plants in Finland, and there's a Finnish Chile Association.  They recently conducted their Chile-Eating Championship that featured the deadly 'Naga Morich', a cousin to the 'Bhut Jolokia'.  Read all about it here!

 

 


Flay was flayed in the Green Chile Cheeseburger Throwdown held at the Buckhorn Tavern in San Antonio, New Mexico.  Flay flavored his cheeseburger not only with green chile, but wine vinegar, olive oil, "gourmet cheese" (whatever that is) and pickled onions.  The two judges, chile specialist Stephanie Walker from New Mexico State University and margarita expert Al Lucero, owner of Maria's Restaurant in Santa Fe, were not buying it.  They chose Bobby Olguin's burger over Flay's.  The story made the front page of the Albuquerque Journal on July 23 and the show will be repeated on the Food Network August 2.

Who makes the best Green Chile Cheeseburger, Bobby Flay or Bobby Olguin?  Or, maybe, just maybe, Gwyneth Doland and myself!  Tonight on the Food Network, on "Throwdown with Bobby Flay," Bobby Olguin of the Buckhorn Tavern in San Antonio, New Mexico, goes up against Bobby Flay in a Green Chile Cheeseburger grill-off.  If you miss it, Food Network will repeat the show on August 2. That's Olguin on the left and Flay on the right.

In 2005, GQ Magazine rated the Buckhorn as having the seventh-best burger in America, so that gives some creds to Olguin, whose family has been doing this for many years. According to Olguin, his father, Mannie Olguin, built the Buckhorn in 1943. "Our liquor license dates back to 1918," he said. "It was transferred from my grandfather’s bar that used to be across the street."

While celebs like Flay get most of the attention, the Fiery Foods team just never gives up.  Click here to watch Gwyneth and myself grill Green Chile Cheeseburgers.  And click here for Gwyn's not-so-secret recipe.

Photo Credits:  Top, J. Clarson; Right, Sergio Salvador


 

 

10 tons of beef ... 4 tons of pasta ... 4 tons of calamari ... 2 tons of scampi ... plus 2 tons of fresh Christopher Ranch garlic ...More information here.

WHO Gilroy Garlic Festival

WHAT The 31st Annual "Ultimate Summer Food Fair"; three days of incredible food, arts and crafts, live entertainment, and cooking demonstrations.

WHERE Christmas Hill Park, Gilroy CA

30 miles south of San Jose off Highway 101

 

WHEN Friday, Saturday and Sunday
July 24 - 25 - 26, 2009 - always the last FULL weekend in July
Hours - 10:00am to 7:00pm with gates closing at 6:00pm each day

HOW Tickets -

Adult General Admission $12, Children (ages 6-12) $6 (under 6 - free), Seniors (60+) $6

Tickets: one per person, per each day attending.

Cash only is accepted at the gate. ATMs are available at most gates.

Advance tickets available online after June 1st at tickets.gilroygarlicfestival.com

FAQ's

The festival is held in a park. It is all outdoors with mostly turf and some compact dirt and asphalt walkways. There are natural shade trees, and many shade tents with tables and benches.

The admission price includes parking, musical entertainment, cooking demonstrations, and a children's area. Festival guests purchase food and beverages from the vendors. Prices range from $2 to $12 depending on the item, which is a full-size serving, not a sample.

Lodging, camping, and RV sites: www.gilroyvisitor.org

Parking is Free with a shuttle running from the parking lot to festival grounds.

Free secure bicycle parking is available on Miller Ave. at Yorktown Dr. just 1/2 block north of the levee.

Public transportation: www.vta.org

Gilroy is serviced Monday through Friday by CalTrain Commuter Service only. The train leaves Gilroy in the morning and does not return until the evening.

The Garlic Express Train sponsored by the Golden Gate Railroad Museum will not run in 2009.

General Aviators - If flying in to the area:
South County Airport, (E16)
13025 Murphy Ave., San Martin, CA 95046
(408) 683-4102 www.magnumaviation.com

For your comfort:
Wear comfortable shoes - walking on lawn, compact dirt, and asphalt.
Dress in layers - mornings could be foggy, afternoons are sunny.
Sport hat, sunglasses, and sunscreen - there's lots of garlic sunshine.

Handicapped and disabled access:
The parking lot is a graded agricultural field. Ask the lot attendant for directions to handicap parking. From there, guests will be shuttled to and from the gate. The festival grounds are mostly lawn, compact dirt, and asphalt. There are handicap restroom facilities in the parking lot and at the many restroom areas throughout the park. There are many shade tents with tables and benches throughout the festival grounds.

Please remember: Shirt and shoes are required.

Christmas Hill Park rules prohibit bringing the following items on Festival grounds:
◦ Alcohol of any kind
◦ Bottles, glass and cans
◦ Coolers - large or small
◦ Frisbees and water projecting devises
◦ Pocket knives and weapons of any kind.
If you bring any of these items listed above, leave them locked in your car.

Please be advised that the City of Gilroy park rules prohibit dogs and other animals from being brought into the park, except Guide Dogs, Seeing Eye Dogs & Service Dogs.

There are no kennel facilities available at the park.

The Gilroy Garlic Festival is a celebration of food, fun and family. It is the Garlic Festival's policy to provide a safe, family-friendly atmosphere for all Festival patrons and volunteers. Therefore, the Garlic Festival refuses entry or admission to anyone wearing clothing or paraphernalia indicating or signifying membership in a gang, including a motorcycle club. This policy is applied equally to all persons, regardless of their sex, race, color, religion, ancestry, national origin, disability or medical condition.




The media in New Mexico was all abuzz recently with the announcement that Peppers Cafe on the Plaza in historic Mesilla had petitioned Guinness World Records to certify its green chile cheeseburger as "the largest commercially available burger of its kind in the world."  The meat in the burger weighs one pound and the burger itself has a ten-inch diameter.  The general manager of Peppers Cafe, Jerry Harrell, noted for the record that some large cheeseburgers and hamburgers hold records in other parts of the U.S., but no such honor has ever gone to the green chile cheeseburger, which is served at hundreds of restaurants in New Mexico.  The burger consists of hand-ground beef from the Double Eagle's (its sister restaurant) aging room, topped with three roasted and peeled green chiles, pico de gallo salsa, a half-pound of Monterey Jack and sharp cheddar cheeses, and is served on a yeast roll bun baked at the Lujan Bakery in Las Cruces.  The burger sells for $18.25 and has stirred up a great amount of controversy.  Read some of the comments here.  For our recipe for this "gourmet treat," go here.  To watch Gwyn Doland and I cook two of them, go here.

                                                                                          

At the Great Grill-Off at the National Fiery Foods & Barbecue Show, Barb and Bill Milroy (at left) plus Chip Hearn of peppers.com edged the Barbecue America team of Rick Browne and Gwyneth Doland 2-1 in three days of competition.  I was the host along with Erica Viking of 94-Rock.  It was great fun as the teams competed with grilling salmon on day one (TRR won), coarsely ground chuck on day two (BA won) and whole chickens on day three (TRR won).  The video tape, shot by Production Outfitters of Albuquerque, will be edited and shown on Rick's TV program, "Barbecue America," on PBS sometime later in the year. Gwyneth is writing a story about the entire experience, to be published soon on the SuperSite.

 

 

 

 

Rick and Gwyn of the "Barbecue America"  team.

 

 

 

 

 

 

 

 

 

On the set with Erica, Gwyn, Rick, and me.                       

 


New TV Spot for Show

Posted by: Dave DeWitt

--Watch the latest video masterpiece from Wayne Scheiner & Co. here.
--Check out the Great Grill-Off at the show here.

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