HotSauceMinute HSM 006 – Toms Roid Rippin
We bring you an update on the status of the HotSauceWeekly podcast, as well as a review of Tom’s Roid Rippin’ Hot Cherry Pepper & Roasted Garlic Hot Sauce.
This week we bring you a chat with Blair Lazar of Death Sauce fame. We’ve been offline for awhile, but we’re back with a great chat with Blair Lazar of Blair’s Death Sauce fame. Blair is an awesome guy, and shares with us his enthusiasm for the fiery foods and chilehead communities. He’s also an…
In Episode 31 of the Hot Sauce Weekly Podcast: Our interview this week features Kenrick Goldson of MoreFire! Hot Sauce – a delicious jerk style hot sauce that won a 1st Place Scovie Award in the Hot Sauce / Caribbean category. You can read our full review of MoreFire! on the Hot Sauce Daily blog.
Question: What does 1o8, 2o8, 3o8, 4o8, 5o8, and 8o8 have in common? Answer: They’re all hot sauces from our guest interview this week, Big Fat’s Hot Sauce. Jeremy and Kat Walsh join us to talk about Big Fat’s Hot Sauce, and reveal some tidbits about their newest creation, the 6o8 and drop some hints…
He was a contestant on Season 1 of Fox’s Masterchef, making it all the way to the final 5, and now Chef Sharone Hakman has launched his Hak’s Chipotle Bourbon Barbecue Sauce on haksbbq.com. Chef Sharone talks with Brian and Marilyn about his new company and his plans for other BBQ sauces to come soon. Also,…
We are happy to have as our special guests, a brand new hot sauce company from Orlando, Florida, Fat Cat Gourmet Foods. They just recently launched with a 5 sauce lineup that we talk about with them as well as their future plans. FatCatFoods.com Check out our Review of Fat Cat Foods 5 sauce lineup…
Pete and Joyce Mallas started their Westwood Deli and Catering in 2004, and shortly thereafter, this Tampa, Florida couple launched their Flavors of Florida line of hot sauces. First up, Brian and Marilyn recap their appearance on Gettin’ Sauced with Draper’s BBQ on BBQSuperstars at the BlogTalkRadio website. You can listen to their shows and…
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This one cuts off too