New Born to Hula Smokehaus products

The newest items from Born to Hula are Smokehaus Blues Hot Sauce and Smokehaus Salsa.

New Smokehaus Blend featured in Born to Hula products

born to hula smokehaus hot sauce salsa

Born to Hula has created it’s own Smokehaus Blend – “An award winning recipe consisting of Tomatoes, Chipotle Chilies, Garlic and Spices” that forms the base of their newest hot sauce and salsa products.

Smokehaus Blues Hot Sauce brings chipotles, garlic, spices, and a smoky flavor to their lineup of sauces.

We captured the essence of a simpler time with smokey and zesty flavors! BTH’s Smokehaus Blues is similar to a BBQ sauce but not limited to it – truly a backyard grill master’s dream come true!

Smokehaus Salsa is made with Fire Roasted Tomato, Vidalia Onion, Chipotle and spices. Also made with their new Smokehaus Blend.

This is a sure fire way to spice up any party!

Visit BornToHula.com for these and other great sauces.

Meanwhile, stay tuned for our reviews and tell them HotSauceDaily sent you.

High Octane Sauce Company – Tire Smokin Salsa

High Octane Sauce Company was an entrant in the Salsa Contest at the Houston Hot Sauce Festival, and is also where I first met Kevin Billings and Audrey Ackerman and tried his line of Octane based products. I was very impressed with the quality, taste and variety of sauces and salsas that High Octane offered.

Tire Smokin Salsa – Medium

Ingredients: tomatoes, onions, cilantro, peppers, spices – Such a simple list of ingredients, yet big flavors.

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Tom’s Roid Rippin’ Sweet Mesquite BBQ Sauce

Tom Slosser of TomsRoidRippinHotSauce.com has ventured beyond the hot sauce world and created Tom’s Roid-Rippin BBQ Sauce – Sweet Mesquite. Don’t be mislead, it says “Sweet” but this BBQ sauce packs a big hit of heat from some red habanero peppers.

We are excited to bring you an exclusive first review of it.

Before we actually cooked with it, we tasted Tom’s Sweet Mesquite BBQ Sauce straight out of the bottle. It was quite smoky, very sweet and savory and VERY spicy. There is some real flavorful heat here folks.

Tom's Roid Rippin Sweet Mesquite BBQ Sauce

Tom’s Roid Rippin Sweet Mesquite BBQ Sauce

We think there are many, many awesome BBQ sauces out there that really turn out fantastic after you grill with them. But some can taste a bit odd straight out of the bottle and then really blossom after slathering on meat and applying some heat. This time, we need some finesse. We need to cook with it. Let’s see how it stands up after grilling and cooking.

Ingredients: tomato juice, tomato paste, water, distilled vinegar, molasses, sugar, honey, raisins, lime juice, liquid smoke – mesquite, butter, red habanero peppers, olive oil blend (canola oil, olive oil), salt, Worchestershire sauce (water, distilled vinegar, worchestershire concentrate, molasses, vinegar, spices, natural flavor, garlic powder, caramel color, anchovies, tamarind, sulfiting agent, sugar, salt), onion powder, paprika, garlic powder, black pepper, dry mustard.

Taste straight up:

Tom’s Roid-Rippin’ BBQ Sauce – Sweet Mesquite is quite powerful and raw straight up out of the bottle. In our opinion, it’s not meant to be your typical dipping/glugging BBQ sauce. The mesquite smoke flavoring is fairly strong, and although there is indeed a lot of sweetness from the molasses, sugar and honey, the red habaneros are nothing to mess with. They add quite a bit of heat and spice to the mix. The Worchestershire sauce adds a nice dark flavor, and the end spices round things out nicely.

Tom's Roid Rippin' Mesquite BBQ Sauce closeup

Tom’s Roid Rippin’ Mesquite BBQ Sauce closeup

Texture & Appearance:

Thick and dark, Tom’s Sweet Mesquite BBQ Sauce is also very sticky. Because of the heavy sweeteners you must brush this on your meat near the end of the cook so as not to burn it. After heating and grilling with it, the sauce thinned out and presented a nice shine and glaze – a great result for ribs or wings.

On Grilled Wings:

Tom's Mesquite Grilled Wings

Tom’s Mesquite Grilled Wings

We started with grilled chicken wings for our first taste test. The sauce set up nicely, although it was a bit thin for our preference. The Mesquite flavor mellowed out somewhat, but the heat stuck with us. This is a spicy BBQ sauce.

Tom's Mesquite on wings

Tom’s Mesquite on wings

On Pulled Pork:

Pulled Pork Sliders with Tom's Sweet Mesquite BBQ Sauce

Pulled Pork Sliders with Tom’s Sweet Mesquite BBQ Sauce

Next, we tossed some pulled pork in Tom’s Sweet Mesquite BBQ Sauce, and heated up the mixture. Placed on lightly toasted buns, these pulled pork sliders really wowed us. The sweetness of the pork really tempered the heat of the sauce, which made for a delicious combination of heat and mesquite and sweet. The pork sliders were big winners for us – really showcasing the rich flavors of this BBQ sauce.

Heat Level: Rated 3 out of 5 Stars – This sauce is pretty spicy straight up, but after heating it up, or cooking with it, the heat subsides a bit. It’s smoky, slightly fiery and very savory.

Label/Graphics: Rated 5 out of 5 Stars – Tom’s entire line of graphics and labels are first class. Self designed, they sport a clean consistent graphic and font. Very recognizable and very unique.

Overall Rating: Rated 4 out of 5 Stars – We’re going with a 4 star rating due to the great marriage of flavor and spice on our pulled pork. While Tom’s Sweet Mesquite BBQ Sauce is hot and flavorful, and it works pretty good on the wings (we don’t think it’s thick enough to stand up to the high heat of grilled wings), – the pulled pork sliders really shined, and were our favorites. I hope to cook some beef with this incredibly dense and rich sauce soon. True to all of Tom’s Roid-Rippin’ sauces, it’s a delicious addition to the Roid-Rippin’ family of flavors.

You can purchase Tom’s Roid Rippin’ Sweet Mesquite BBQ Sauce here.

Todd’s Dirt Bayou Dirt:
Creole Seasoning & Spicy Rub

Todd’s Dirt Creole Seasoning and Spicy Rub Makes For A Great Seasoning on Grilled Chicken

Prior to this recipe, I’ve not been a big fan of any “creole” seasoning, but Todd’s Dirt Bayou is awesome and it turned me around. Seriously, I now like and look forward to trying creole seasonings, thanks to Todd’s Dirt Bayou Rub! As I write this review, I’m craving it.

I coated some chicken breast strips with the Bayou Dirt seasoning with the goal of cooking them “blackened’ style and I was not disappointed.

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Chipotle Glazed Tex Mex Meatloaf with Cheddar Chives Mashed Potatoes

Another use for canned Chipotle peppers in adobo is this spicy meatloaf recipe.

Marilyn whipped up this easy meatloaf recipe for us today. Using chipotle peppers, adobo sauce, green chiles, and hot pepper jelly, this meatloaf is our new favorite recipe.

Here’s a pic of the finished meatloaves:

She combined aspects of both Emeril Lagasse’s Tex-Mex Meatloaf, and Rachel Ray’s Texas Hold-Em Mini Chipotle Burgers. We’ve made both recipes separately, and can tell you they are both delicious!

If you make anything from this recipe, do the sauce to drizzle on the meatloaf. It rocks!

She used canned chipotle peppers in adobo sauce, canned chopped green chiles, and Heine Hurtin’ Hot Sauce for the pepper jelly, but you could use any Jalapeno or other pepper jelly (Four Monks is good).

Because either one of these great dishes are made indoors, they give you the spicy, smoky, burger-esque flavors you crave from your grill when it’s just too cold outside to do it.

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BBQAddicts.com Venture to the Blue Ribbon Bacon Festival

Creators of the Bacon Explosion, Aaron and Jason of BBQAddicts.com, went to the 2nd Annual Blue Ribbon Bacon Festival to cook up more than 30 Bacon Explosions for 300+ bacon fans in Des Moines, Iowa.

bacon-festival

They have a great video of Aaron and Jason making the Explosions for the crowd, which includes the ceremonious Bacon Explosion Parade featuring the Dancing Bacon Girl.

While they were cooking the 30+ chubs of Bacon Explosions, the crowd dined on … yes, bacon! Bacon Cheeseburgers with Bacon Wrapped Jalapenos and Tater Tots, bacon breakfast sandwiches and bacon. Oh, and lots and lots of beer.

[singlepic=167,320,240,,left]

As someone who’s made a few Bacon Explosions, which are awesome and so easy, I’d like to point out that each one includes 3 – 4lbs of pork! One to 2 lbs bacon and about 2lbs of sausage! We’re talking about 128 pounds of pork goodness! Des Moines will never be the same.

Links for this amazing story / event:

If you’ve never heard of the Bacon Explosion, then start here. Now!

Here’s the link to the full story on BBQAddicts.com about the Festival.

The 2nd Annual Blue Ribbon Bacon Festival

The Original Post That Started It All – Bacon Explosion: The BBQ Sausage Recipe of All Recipes

At Ben’s Chili Bowl Only Barack Obama and Bill Cosby Eat Free

IMG_0994.jpg Ben’s Chili Bowl, in Washington DC, is famous for having a sign that used to read, “Only Bill Cosby Eats for Free”. That changed recently to include the Obama Family too. We recently ate at Ben’s Chili Bowl in DC. It was just after the November ’08 election, and sure enough the sign was there. We went there late on a Friday night, and the pics in the gallery below are the ones we took.

I f you’ve ever been in South Philly, and experienced the whole Pat’s / Geno’s cheesesteak phenomenom, you’ve got a good idea of what Ben’s is like on weekend nights.

This was just as much an experience as it was a dining out event. What a great experience as well as delicious food! Ben’s Chili Bowl is an historic place – entering their 51st year. Located on “U” Street in Northwest DC, it was the lone survivor in it’s neighborhood to make it through the riots of the 1960’s, and survived major construction at it’s steps of the DC Metro.
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Bacon Explosion on BBQAddicts.com

Bacon Explosion – The BBQ Sausage Recipe of all Recipes

Jason and the guys over at bbqaddicts.com have created a monster of a “chub” of bacon, sausage, and bbq. They are a  Kansas City Barbecue Society (KCBS) competition team, Burnt Finger BBQ.  This is their latest artery-clogging invention.

It’s bacon! It’s sausage! It’s MORE bacon! There’s BBQ sauce, BBQ rub. More BBQ sauce.

For anyone who’s ever smoked a “fatty” on their grill, this is the next level.

Here’s how it starts out. A bacon mat with rub sprinkled on:

bacon weave mat

Then there’s sausage & more bacon & rub & bbq sauce in the middle …

This is how it ends up:

finished bacon explosion

Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!

I’ve left out all the  steps and delicious photos, because, bacon lovers, you gotta see this recipe.

Personally, I can’t wait to try it!  Here’s the link:

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Update 03/19/09:

BBQAddicts.com go to the Blue Ribbon Bacon Festival in Des Moines, Iowa and cook over 30 Bacon Explosions!

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