The Hot Sauce Bible : Revised

Seeking New Entries for the next edition of The Hot Sauce Bible

The Hot Sauce Bible: Revised Old & New Testament
by Dave DeWitt, Chuck Evans and Scott Roberts

The authors are seeking worldwide manufacturers who make spicy sauces & salsas with chile peppers as their primary occupation to submit their story for a book about the history of the hot sauce manufacturing industry, to be published at a later date. The book will supplement pepper sauce and salsa manufacturing and is a follow-up to original The Hot Sauce Bible (1996) Crossing Press, which went out-of-print in 2001. The Hot Sauce Bible: New Testament will provide a history of the industry from 1996 to present, coupled with a revised Old Testament for a historical record of hot sauce and salsa manufacturing as has been pieced together by Chuck Evans.

Co-packer manufacturers are welcome to submit information for inclusion as long as the co-packer has their own in-house labeled product line.

Bloggers and other media are welcome to submit too…

Hobbyists, week-end chileheads, and manufacturers making products at home or part-time do not meet the criteria for inclusion as manufacturers.
Private Label products are excluded under all circumstances.

Hot Sauce Bible Original Book

The Hot Sauce Bible - 1996

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The Sriracha Cookbook Author Randy Clemens

The Sriracha Cookbook – 50 Rooster Sauce Recipes That Pack a Punch

The newest and most unique Sriracha Sauce cookbook is about to hit the shelves, and the author Randy Clemens himself has written a guest blog post for us. Read on…

Hi. My name is Randy Clemens, and I am a Sriracha-holic. Back when I was in high school, a friend of mine – we’ll call him Phi… because that’s his name – frequently had me over to his house just to hang out and be teenagers and all that. But besides the camaraderie, I was always ready to come over at a moment’s notice for some of his mom’s AMAZING Vietnamese cooking.

Lemongrass? Jackfruit? Fish sauce? What are these flavors and where have they been all my life?! Then, one day, it happened. I had stayed the night, and she had made a huge pot of fried rice for us for breakfast. And there it was… sitting on the table in all of its regal red glory. Waiting for me.

Sriracha? This looks interesting!

I was no stranger to hot sauce for breakfast; Tabasco on hash browns is still one of my favorite Sunday morning indulgences. But this… this was different. I drizzled a touch of this so-called “rooster sauce” on my heaping mound of rice and dove right it. It was like I could hear Aladdin and Jasmine singing “A Whole New World” in my head. I was on that magic carpet! O Sriracha! What took me so long to find you?

From then on, I didn’t just want Sriracha; I needed it. I went through the typical “Sriracha on Everything” phase that I think all Sriracha neophytes encounter. But over the years, I started learning to appreciate it not only as a condiment, but also as a cooking ingredient. The heat of the chiles perked up with the acidic tang of vinegar, balanced out a bit with a touch of sugar, all married together with the holy pungency of garlic? It seemed the food was practically begging me to use Sriracha in my cooking. It just sounded like it would work so well… and oh, did it ever.

The more I played around with incorporating Sriracha into my favorite recipes, the more I became addicted. It wasn’t just for Asian food anymore, either. Oh no, the flood gates had been opened and the streets ran red with rooster sauce. Nothing was safe. Nothing was sacred. And it became easier for me to get my fix over time. No longer did I have to head to the Asian market to pick up a bottle. I could get it at Ralphs or Wal-Mart if I wanted to. It started popping up on TV – Emeril, Martha Stewart, Top Chef – you name it, if there was such a thing as Sriracha stock, I would have bought 20 bajillion shares.

There were some haters in the mix, calling it “Hipster Sauce” and other disparaging names, just because it was becoming popular. Some argued that all it did was make food taste like Sriracha (and so what btw? Sriracha is delicious!). But I felt compelled to share my recipes… to dispel this notion that Sriracha was just a one-trick pony. To stand up for the hot sauce that I knew and loved so damn well! But how? I wanted to put together a Sriracha cookbook, but I didn’t know the first thing about where to start.

I was lamenting to a friend – we’ll call her Sandra… because that’s her name – that I had been thinking about writing this cookbook about Sriracha, and she kind of cut me off and said, “So, do it.” She didn’t mean anything by it, I don’t think. But it festered in my brain over the next couple days… and weeks. Every time I thought up an excuse why I couldn’t or shouldn’t or whatever, her words were there, but more as a, “So? Do it.”

And of course I had a few bottles of Sriracha always looking at me funny… scolding me… making me feel guilty for keeping all the amazing recipes to my selfish self. So, I made the decision to go for it – to share my passion for cooking with Sriracha, and here we are, over a year later, and its publication is drawing near. I’m ecstatic and I know that you’ll find some new favorite recipes, starring America’s new favorite hot sauce: Sriracha!

Check out The Sriracha Cookbook Blog: http://blog.thesrirachacookbook.com/
‘Like’ The Sriracha Cookbook on Facebook: http://facebook.com/TheSrirachaCookbook
Follow @SrirachaBook on Twitter: http://twitter.com/SrirachaBook

Photo credit: Leo Gong © 2010

Please help support Hot Sauce Daily by using the link below to order your own copy of this groundbreaking cookbook! ~brian & marilyn

Big Bob Gibson’s BBQ Book – Memorial Day Menu

Recipes and Secrets From A Legendary Barbecue Joint

Chris Lilly, a world champion pitmaster and executive chef of Big Bob Gibson’s in Decatur, Alabama just published “Big Bob Gibson’s BBQ Book”.  Loaded with beautiful photos and recipes, this is a must for any serious BBQ-er.

My Memorial Day weekend will include 2 recipes from this book – Memphis Dry Ribs and chicken with Big Bob’s White Sauce.

Memphis Dry Ribs

I’ve cooked dry rub ribs before, but they are always… well, dry! Then I saw Chris Lilly on the Today show, pulling his Memphis Dry Ribs off the grill, and dunking them into vinegar and water, and finishing them with more rub, and thought THAT’S what I’m going to do next.  Here’s the video of Chris on the Today show – (the ribs are near the end at the 3:00 minute mark).

Big Bob Gibson Bar-B-Q White Sauce

Apparently, white bbq sauce is unique to Northern Alabama. I first found this recipe in Peace, Love and Barbecue by Mike Mills, but this version by Chris is probably more current. (He admits there are many versions of this recipe floating around.)

People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white… For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe… hundreds of cooks have passed through the pit-rooms of Big Bob Gibson’s Bar-B-Q, so I don’t think you can describe this recipe as “closely guarded” anymore… There is now a large number of “authentic” versions of Big Bob’s original secret recipe… this is one of my favorite examples. – Chris Lilly

Makes 4 cups:

  • 2 cups mayonnaise
  • 1 cup distilled white vinegar
  • 1/2 cup apple juice
  • 2 tsp prepared horseradish
  • 2 tsp ground black pepper
  • 2 tsp fresh lemon juice
  • 1 tsp (kosher) salt
  • 1/2 tsp cayenne pepper

In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

MOINK Balls (Moo-oink)

We’re also doing a big batch of MOINK Balls. Cocktail size meatballs, wrapped in bacon, dusted with a favorite BBQ rub, grilled or smoked, then glazed with a pepper jelly at the end. Candy from the grill! More to come.

What are YOU cooking this weekend?

Barbecue & Grilling Cookbooks – Smoke & Spice – Jamison

Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and cooking outdoors.

Cooking with SMOKE, the REAL Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

Smoke and Spice Smoker Cookbook Front

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Barbecue & Grilling Cookbooks – Mastering Barbecue – Stines

Mastering Barbecue by Michael H. Stines is chock full of great grilling tips, recipes and techniques. Chef Stines convinced me of the awesome value of brining poultry to keep it moist, and prevent drying out. His “Spicy Poultry Brine” recipe combines salt with pickling spices, peppercorns, vinegar and 10 other everyday spices from your cabinet. He also includes brining recipes for pork, salmon and fish.

It’s May, and that means warm weather here in Maryland. Time to get out the Weber Kettle and Char-Griller Pro and do some serious cooking! As Joshua Bousel said over at SeriousEats.com
“there are two seasons each year: grilling season and the other”.

While I’ve been cooking on the grills since early April, I’d like to start off with a look at one of my “go to” cookbooks. (click twice on that back cover, and you can read it just fine)

Mastering BarbecueMastering Barbecue Back Cover

The first thing I read about was ribs! For ribs, Chef Stines recommends soaking them in
a gallon of water and 1 cup of white vinegar for 20 minutes. When I asked Chef Stines what this was all about, he emailed this:
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