Our interview with Nick Ney of Cajun Island proved to be an interesting look at how success in the chile business often takes an unusual path.

Highlights include:

• Nick’s recipe for blackened baby back ribs
• How being an Army cook put him on the path to becoming a saucepreneur
• The surprising way he developed the Scovie winning Sweet Blackened Sauce
• His thoughts on how to make it in the sauce business…in spite of the “food mafia”
• His big special on Cajun Island Blackening Spice

You can find Nick at www.cajunisland.com

Brian Meagher’s blog: HotSauceDaily

Randy Combs on Twitter: ChileRockin