Episode #68 – Interview with Benito Maniscalco of Benito’s Hot Sauce

Episode #68 – Interview with Benito Maniscalco of Benito’s Hot Sauce

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One of the most underrated sauce makers in the country, Ol’ Benito Maniscalco of Vermont’s Benito’s Hot Sauce, stops by the Skype chatline and talks with Scott about his stellar products. Scott also reviews Bigfat’s Boom Shanka Curry Chipotle Hot Sauce, and gives a tip on how to clean your coffee and spice grinders.

Note: You may notice that Episode #67 has not been posted yet. As of this writing, that particular show is still being edited, and it will be coming next week, with a special “Kitchen Inventory Essentials” with Ken Alexander!

Episode #66 – More Listener Feedback, Including Your Most Missed Defunct Hot Sauces

Episode #66 – More Listener Feedback, Including Your Most Missed Defunct Hot Sauces

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It’s one again time to dip into the virtual Firecast Mailbag and read your feedback, including many of your responses to the topic brought up in Episode 65, “what are some of your favorite defunct hot sauces?”

Links mentioned in the episode:

Episode #65 – Chris Lilly of Big Bob Gibson’s Bar-B-Q Interview

Episode #65 – Chris Lilly of Big Bob Gibson’s Bar-B-Q Interview

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The 2014 Memphis in May World Champion, Pitmaster Chris Lilly of the legendary Big Bob Gibson’s Bar-B-Q, joins Scott for an extended chat about running the famous BBQ establishment in Decatur, Alabama, and his thoughts behind his award-winning cooking style.

Ken Alexander and Scott converse about their favorite defunct hot sauces and sauce companies, and Scott reviews Street Eatzz 313 Foodie Sauce.

Episode #64 – Interview with Sam Peters of Patter Fam Sauces, Plus Scott Lists His Most Hated and Overrated Foods

Episode #64 – Interview with Sam Peters of Patter Fam Sauces, Plus Scott Lists His Most Hated and Overrated Foods

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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.

For his product review, Scott gives his honest opinion on K-Sauce Brand K1 Hot Sauce.

Episode #63 – Scott Chats with Michael Radosevich of Code 3 Spices, Plus Salsa Talk

Episode #63 – Scott Chats with Michael Radosevich of Code 3 Spices, Plus Salsa Talk

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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.

For his product review, Scott tries out Chelsea Fire Wicked Hot Sauce.

Episode #62 – Greg Rempe of The BBQ Central Show, Plus Hot Sauce Industry Changes Wish List

Episode #62 – Greg Rempe of The BBQ Central Show, Plus Hot Sauce Industry Changes Wish List

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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.

For his product review, Scott tests out Chef Fartenburn’s Gourmet Hot Sauce.

Episode #61 – NFL Veteran Reggie Kelly of Kyvan Foods

Episode #61 – NFL Veteran Reggie Kelly of Kyvan Foods

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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.

Episode #60 – Interview with Famous Dave Anderson of Famous Dave’s BBQ

Episode #60 – Interview with Famous Dave Anderson of Famous Dave’s BBQ

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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.

Episode #59 – Michele Northrup and Tom Was of Intensity Academy, Plus Vic Clinco Reports from the Louisiana Hot Sauce Festival

Episode #59 – Michele Northrup and Tom Was of Intensity Academy, Plus Vic Clinco Reports from the Louisiana Hot Sauce Festival

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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.

Episode #58 – Derrick Riches on Buying, Maintaining and Cleaning Your BBQ Grill

Episode #58 – Derrick Riches on Buying, Maintaining and Cleaning Your BBQ Grill

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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.

Episode #57 – Meathead Goldwyn of AmazingRibs.com on the Science of Grilling and Barbecuing

Episode #57 – Meathead Goldwyn of AmazingRibs.com on the Science of Grilling and Barbecuing

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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.

Episode #56 – Jeremy Walsh of Bigfat’s Hot Sauce

Episode #56 – Jeremy Walsh of Bigfat’s Hot Sauce

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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.

Episode #55 – Kevin Billings of High Octane Sauce Co, Plus Scott’s Top 10 Favorite Hot Sauces

Episode #55 – Kevin Billings of High Octane Sauce Co, Plus Scott’s Top 10 Favorite Hot Sauces

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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.

Episode #53 – Texas-Sized Edition Featuring Dan Arnold of Sucklebusters BBQ

Episode #53 – Texas-Sized Edition Featuring Dan Arnold of Sucklebusters BBQ

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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!