Delivering Hot Sauce and BBQ Reviews to the World
Wy’s Teriyaki and Asian Ambrosia wing sauces
Our Asian inspired entry this year, for our Week of Wings series, is from Wy’s Wings, headquartered in Northern Virginia. On one wing we have a thick, dark, sweet and sticky Teriyaki sauce, and on the other, a sweet, slightly spicy chili sauce.
We cooked up a batch of fried wings and doused them in these two Wy’s sauces.
Some of the best Texas style chili mix that we’ve had lately is actually made in Maryland! T-Rev’s Stiff Willi Chili Texas Chili Mix scores big points with us in flavor and its simple, easy to make 15 minute recipe. Each 2 ounce package will season 2 pounds of meat with an authentic Texas style chili flavor and a big hit of Texas heat and spice.
Our final review for our Week of Mild series features Cin Chili & Company’s Serrano Hot Sauce. You’ll want to have this sauce on hand for any upcoming football gatherings as it is perfect doused over your favorite bowl of chili. Just perfect. It is now our go-to hot sauce for chili – we buy it by the case.
Cin Chili Serrano Hot Sauce
Since we couldn’t make it out to Cincinnati for Jungle Jim’s Weekend of Fire this year, I thought it would be fun to share a post about Cincinnati Style Chili. We just love to whip this up as a quick meal for a movie.
We like ours “5-way”, that is chili, spagetti, cheese, beans, onions.
Cincinnati Chili 5 way
Our longest HotSauceMinute yet! We recap our visit to the Bowers’ PA Pepperfestival.com – with short interviews with Captain Thom, Bigfats, Dragonfire, SWChile, HighRiverSauces, and CaJohn.
We recap our visit to the Bowers’ PA Pepper Festival and feature a few short interviews with some of the vendors.
Brian at Captain Thom's booth
Captain Thom’s Chili Pepper Company:
http://captainthoms.com
Kat and Jeremy of BigFatsHotSauce.com
Bigfat’s Hot Sauce:
http://bigfatshotsauce.com
Maria and Rick of Dragonfirehotsauce.com
Dragonfire Hot Sauce:
http://dragonfirehotsauce.com
Carlo of Southwest Chile Supply
Southwest Chile Supply:
http://swchilesupply.com
Steve Seabury of HighRiverSauces.com
High River Sauces:
http://highriversauces.com
Brian interviews CaJohn Hard of CaJohns.com
CaJohn’s:
http://cajohns.com
Frank’s RedHot® has come up with a winner with their new
Frank’s RedHot Sweet Chili Sauce.
Labeled as a “dipping sauce and more”, their Sweet Chili sauce is indeed a true “sweet chili sauce” in the tradition of a Thai sweet chili sauce like Mae Ploy, A Taste of Thai, Thai Kitchen… and the dozens of other specialty / imported Thai chili sauces you can find in the grocery store.
Which brings me to an important point I’d like to make:
While true Chileheads surely know what Thai chili sauces taste like, Frank’s Sweet Chili, with it’s familiar name, has the potential to convert the timid over to trying what is a “classic” sauce that is perfect on shrimp, glazed chicken, sweet glazed ribs and the like. This is a versatile sauce with a trusted name, readily available in many grocery stores.
Next time I’m going to try and and doctor it up with extra heat (add some Frank’s Original, or some Soy or Worcestershire, wasabi or horseradish) to see if I can make it hotter like I like it.
… a pulpy & zesty sauce made with fresh chilis… this fusion sauce is a slightly sweet, full-bodied alternative to traditional hot sauces.
… so reads the back label.
There is also Frank’s own “Heat Indicator” which shows this sauce to be slightly hotter than Frank’s Original. Hmmm… I despute that. The heat in this Sweet Chili Sauce is minimal. Just a tinge. I wouldn’t place it hotter than the Original.
Here are the ingredients:
water, sugar, red chili peppers, salt, garlic, modified food starch and acetic acid … That’s it. Pretty simple. Don’t get me started on the spelling of “chili peppers” versus “chile peppers”. That’s beyond this post. But I guess the folks at Frank’s want to fit in with the Thai crowd – hence the “chili” spelling.
We grilled some shrimp with Frank’s RedHot Chili Sauce:
Here’s my recipe for testing this sauce… Grilled Shrimp:
Marinate shrimp with Frank’s RedHot Sweet Chili Sauce in baggie for 4-8 hours.
Skewer shrimp and grill until done.
Drizzle or provide a dipping bowl of the sauce and enjoy!
By the way, those potato planks were drizzled with olive oil and hit with a generous helping of Todd’s Dirt Original Seasoning.
The shrimp were simple to make and delicious – which is why I think Frank’s has a great product with their Sweet Chili Sauce. Bottom line: it’s not as sweet as the other Thai chili sauces you’ll find and it has that distinctive Frank’s RedHot flavor.
Have you tried Frank’s RedHot Sweet Chili Sauce? If so leave a comment here and tell us if you like it!
Ordering: Click this link to get yourself a bottle of Frank’s RedHot Sweet Chili Sauce
Our interview with Cindy Wilkins of CinChili.com continues in this episode with Part 2.
But first, Marilyn and Brian talk about the Holiday Season and what’s new at the home of HotSauceDaily.com.
Then Scott Roberts reviews Hot Heads Hoppin Jalapeno Pepperspread
http://pepperspread.com
After part 2 of the interview of Cindy Wilkins, we talk about going to Baltimore for the Fiery Foods and Beer Pairing Dinner with Capt. Thom of Captain Thoms Chili Company and Mahaffey’s Pub over the weekend.
And finally there’s the HUGE Peppers At The Beach event May 15th – 16th at Peppers in Rehoboth Beach, Delaware for Chiliheads and Hot Sauce Manufacturers that we urge you to attend if you are anywhere near the East Coast!
In our first episode of 2010, Marilyn and Brian geek out on our new computers then talk “chili”.
Scott Roberts reviews CaJohn’s Bourbon Infused Hot Sauce
Then Brian and Randy present Part 1 of our interview with Cindy Reed Wilkins of CinChili.com.
Since this is the first episode produced entirely on our new Mac, it is in AAC format on iTunes. I’m hoping to avoid having to publish it in .mp3 format any further. If you really like the podcast, and still want the .mp3 format please let me know in the comments section below!
Just a footnote: I had quite a time getting this episode up on iTunes – so if you got duplicate entries of it, I apologize. We’ll get it right!