Calling all foodies! If you crave food that is cooked over a fire or feels like fire in your mouth, then The Firecast is for you! Scott Roberts covers, reviews, and talks all things BBQ, grilling, hot sauce, chile peppers, fiery foods, salsa, buffalo wings, chili con carne and all other hot, saucy and spicy stuff! Subscribe to the podcast, and savor the burn!
Ohio-based pastor and sauce maker Sam Peters of Patter Fam Sauces drops by via the Skype hotline and gives Scott an exclusive announcement, and talks about his quality product line of condiments and spicy foods. Scott also lists out want he thinks are his personal most despised foods or overrated foods in Western cuisine.
St. Louis area BBQ Rub Maker Mike Radosevich of Code 3 Spices talks about how he and his business partner Chris Bohnemeier came up with their different seasoning combinations and how they want to help raise awareness for first responders and military personnel through their products.
Ken Alexander and Scott engage in a conversation of all things salsa.
Greg Rempe, host of longest-running and most popular barbecue-related show, The BBQ Central Radio Show, finally gets the guest treatment on The Firecast! Greg and Scott engage in a conversation about the art and process behind producing a live, weekly podcast show, plus divulges in some of the BBQ do’s and don’ts he’s gleaned over the years.
In the Ken’s Fiery World segment, Ken Alexander and Scott discuss some of the ideas and fixes on how they could improve the hot sauce and fiery foods industry.
Former member of the Atlanta Falcons and Cincinnati Bengals, Reggie Kelly, stops by the Firecast to talk about his new lineup of BBQ sauces, salsas, apple butters and jambalaya starters under the Kyvan Foods moniker, how he is steeped in Southern cooking, and what kind of barbecue is preferred in his home state of Mississippi. Also in this episode, hot sauce veteran Mike Greening of Mike and Diane’s Gourmet Kitchen returns to dispense valuable advice to those starting up sauce companies by getting FDA approval and having a solid backup plan in case a recall is needed on your food product if things go awry.
Scott chats with one of the most influential people in all of barbecue, Famous Dave Anderson of the Famous Dave’s BBQ restaurant chain. Ken Alexander also stops by and has an in-depth discussion with Scott about capsaicin and chile pepper extract. Scott reviews Jersey Barnfire Original and Black Garlic Hot Sauces.
Scott has a conversation with the saucy Michele Northrup and Tom Was of Intensity Academy on their spicy condiments, their new Sauceology Group co-packing venture, and making the world’s hottest lollipops. World record hot sauce collector Vic Clinco reports in from the Louisiana Hot Sauce Festival, and Scott reviews Carmelita Chile De Arbol Con Habanero Hot Sauce.
BBQ and grilling expert Derrick Riches of bbq.about.com joins Scott for a Summer Grilling Special and talks about buying, maintaining, and cleaning BBQ grills and smokers. Regular show contributor Ken Alexander chats with Scott about cooking disasters, and Scott reviews Fiesty Parrot’s Demented Canary Ghost and Scorpion Pepper Hot Sauce.
Meathead Goldwyn, creator of the world’s most popular barbecue website, AmazingRibs.com, joins Scott for an extended conversation about the science of BBQ and grilling. From busting myths and the perfect way to grill a steak, to the difference between direct and indirect heat and whether or not marinading and brining actually work, Meathead gives us a one-of-a-kind lesson in outdoor cooking you won’t want to miss.
Chicago sauce maestro Jeremy Walsh joins Scott on the Skype line to talk about his uniquely-flavored Bigfat’s Hot Sauce products, which is centerpieced with his 1o8 to 8o8 lineup. In his Fiery World segment, Ken Alexander chats with Scott about back-to-basics outdoor, live-fire cooking and what exactly the difference is between the terms “Barbecue” and “Grilling”. Scott also reviews Smok Brand Hot Pepper Sauce.
Houston, Texas sauce maker Kevin Billings of High Octane Sauce Co. drops by the Skype chatline and talks with Scott about his approach to making his signature hot sauces, BBQ sauces and salsas. In his Ken’s Fiery World segment, Ken Alexander converses with Scott about building a heat tolerance, and Scott lists his Top 10 favorite pepper-based hot sauces of all time. Plus, Scott reviews Rocky Mountain Sriracha.
Scott Thomas of GrillinFools.com and BBQ author Arthur Aguirre take part in an extended discussion about all things grilling and barbecue, give outdoor cooking tips and toss around recipe ideas, and talk about the state of BBQ around the St. Louis, Missouri area.
The Firecast with Scott Roberts: Firecast Podcast Episode #53 – Texas-Sized Edition Featuring Dan Arnold of Sucklebusters BBQ
This time out on The Firecast Podcast, we’re proud to feature an episode as big and as grand as the Lone Star State! Our core focus is on Texas, and for the Firetalkers interview segment, Scott talks to Dan Arnold of Sucklebusters from the Dallas/Ft. Worth area, makers of some mighty fine tastin’ BBQ sauces and rubs. For his Ken’s Fiery World piece, chilehead reviewer and blogger Ken Alexander chats with Scott about some of the things that makes Texas food so distinctive. The review of the week is Houston-based company SilverLeaf International and their Ghost Pepper Salsa, and Scott gives a quick tip about smoking big Texas-sized beef briskets.
Debuting this episode is a new segment from industry veteran Mike Greening of Mike & Diane’s Gourmet Kitchen, both the maker of Ring of Fire Hot Sauces and friend of the show. Mike will give some so-awesome-it’s-ridiculous advice on how sauce makers can cut costs and save loads of cash in their operations!
The Firecast with Scott Roberts: Firecast Podcast Episode #52 – Interview with Chad Lowcock of Race City Sauce Works
One of the prominent flavor maestros in the artisan food crafting field, Chad Lowcock of Race City Sauce Works, joins Scott via Skype and talks about the method behind his madness, as well as his new line of drinkable chocolate elixirs he puts out under the Owem G. Willikers brand. Chilehead reviewer Ken Alexander reports on his experience at the Second Annual New York City Hot Sauce Expo, and Scott reviews Stung Tongue Ghost Pepper Candies.
Scott chats with the head honcho of Sweet Sunshine Sauces, Paul Harris, and finds out how Paul developed his unique line of brilliant condiments that defy description. On the same theme of sauces that defy easy categorization, Ken and Scott discuss several products that don’t fit neatly into one genre of sauce. Scott reviews Trini Mike’s Original Hot Sauce; and for his foodie tip of the week, Scott explains how a dental tool can help you in the kitchen.
Seems like I’ve been doing this blogging thing for so long that this is the third or fourth time I’ve gone through a “busy”/”personal” period.
First, I’d like to preface all this by saying that things are generally great. There are no huge crisis that I’m wading through. I’m not planning to quit the blogging game or reviewing products in the foreseeable future.
It’s just that I’m generally busy. No, correction…make that absolutely buried. Between holding down two jobs and being a full-time single dad, it’s not easy finding a lot of time to grill, cook, taste new products, let alone write and podcast about them. A good portion of my daily meals are of the super…