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Dave's Fiery Front Page

Exploring the World of Spice and Smoke

Popular Plates Fiery Foods Cover

 

Mail-Order Copies Now Available!

My popular bookazine on chile peppers and fiery foods will be on the newsstands of all the big box stores for another month, but for convenience it is now available for ordering single copies internationally, or a 9-issue subscription to Popular Plates, the real name of the magazine.  There are many foods covered in the single-subject ongoing series, like grilling, barbecue, pizza, and my forthcoming title in October, Popular Plates Soups & Stews.

To order your copy both domestically and internationally, go to the Popular Plates website, here.


Hickory Smoked Peanuts? You Bet!

Posted by: Lois Manno

 

 

Vegetarians and vegans rejoice! Now you, too can enjoy the delicious goodness of a great hunk of smoked meat…without the guilt. The geniuses over at Hampton Farms have married the flavor of hickory smoke with dry-roasted peanuts for a truly addictive new snack. In fact, I’m eating them in between sentences at my computer. Read more about them here.

 


 

As three-year-olds go, the Disc-It Round Up is pretty developed and well-behaved. It’s an event the folks at Disc-It started in 2009 as their way of giving back to New Mexico's UNM Children’s Hospital for all the care that Disc-It front man Nevin Montano’s daughter and nephew received in the past. Round Up year one saw 350 attendees; that number ballooned to 2500 people for 2010. This time, an estimated 5000-7000 people showed up at the Hard Rock Casino Albuquerque on July 16th looking to sample a wide range of Disc-It grilled creations.


Find out who won and check out some killer recipes from the Round Up on the Burn! Blog here.


Ghost Pepper Challenges

Posted by: Lois Manno

 

Before you enter a Ghost Pepper food challenge, bear in mind: the heat doesn’t stop with your mouth or your last bite. Almost two weeks ago, a guy in Hermosa Beach, California found that out the hard way when he took the Habanero Sam’s Burrito Challenge at Amigos Tacos.

The victim, er, challenger, was a guy named John. He came in, signed the restaurant’s legal waiver for the challenge, and got to munching on the burrito. It wasn’t large in size, but it packed a punch of pure, concentrated evil. Not normal, James-Bond-villain-type evil, but more of a Hannibal Lector type. The sort that you know deep down is bad, but its surface charm draws you in and doesn’t let up for two sequels.

Find out what happened to poor John on the Burn! Blog here. We want to hear your Ghost stories too!


A red jalapeño podQ: I heard about some guy who has developed a jalapeño pepper with no heat. Why would anybody do that?

A: Who knows what evil lurks in the hearts of men? Some manufacturers of hot products prefer to use heatless chile varieties and add heat later during processing through the addition of concentrated capsaicin oleoresin. This provides a measurable, more consistent heat level throughout the product run.

Read more on the Burn! Blog here.

 

 


 

Over the July 4th weekend, a new world's record for the biggest burger was set, featuring 777 pounds of beefy fun. We congratulate the folks at Juicy’s for the record, with one caveat: while it may have passed muster (or mustard!) by California standards, and it may have been a whopper according to the poofs at Guinness, here in New Mexico we all know that a real hamburger has green chile slathered across the patty! Read all about the World's Largest Commercially Available Hamburger on the Burn! Blog.


Scorpion Fields Doing Great

Posted by: Dave DeWitt

Marlin Bensinger in Scorpion FieldMarlin Bensinger reports on his field of 'New Mexico Scorpion' chiles in a field near Las Cruces: "The peppers are starting to get their growth spurt.  Most peppers are 9 to 10 inches tall. No blossoms yet but probably will see some in a week or so. No signs of disease or pests so far. The biggest problem is always weeds. This field had alfalfa on it before this. So, the weed population was quite substantial. The tractor/cultivator gets most of the weeds between the rows but there is still need for hoeing and hand pulling of weeds between the plants.  Weeding will become less of a problem as the peppers get taller and bushier. We expect the majority of the peppers will grow to be about 30 to 36 inches tall (hopefully by the end of July).  This field is looking very promising for a couple of non-farmers participating in the details of growing."  My plants in Albuquerque are just a couple of inches behind Marlin's and I have some blooming '7-Pot' chiles!

									
			
		

Cool Down on the Fourth with A Firecracker

Posted by: Lois Manno

Tagged in: recipe , new content , holidays , beverages , alcohol

 

Riazul FirecrackerThis drink looks too good to be legal...but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan's West Village. Check out the recipe on the Burn! Blog here.

 

 


Call for Entries, 2012 Scovie Awards!

Posted by: Lois Manno

Tagged in: fiery foods , contest

 

Scovie Logo

The 2012 Scovie Awards Competition is accepting entries.  Now in its 16th year, the Scovie Awards is the world's largest professional competition for fiery foods and BBQ products.

Produced by Dave DeWitt's Sunbelt Shows—producers of the National Fiery Foods & BBQ Show—the Scovies give manufacturers the chance to see how their products stand up to the competition. A Scovie win gives a company the opportunity to promote their product as a top performer, and catches the attention of store buyers who are planning their inventory orders.

Scovie winners benefit from extensive exposure on Sunbelt's multiple websites and blogs, and receive banners they can use to promote their winning products at food shows. Whether you have a new company just putting your first product on the market, or you are an established company with a new product line, the Scovie Awards competition is the place to prove that your product is the best!

Judging the ScoviesAs an additional benefit of entering the Scovie Awards competition, companies can request an Analysis Report of their entries. The report will include a breakdown of the judging sheets, including high and low scores, average scores by judging criteria, full comments and a professional review of the product’s packaging.

Read more about the Scovie Awards and enter your products for the 2012 competition here.



burgers smoking on a grill
Grilling authority Chef Mike Stines shares his recommendations about using wood chips with a gas grill. Read all about it on the Burn! Blog here.


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