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!
In this special end of the year episode, Scott gives his choices for the top fiery foods and BBQ products for the year 2014, including the best hot sauce, BBQ sauce, BBQ rub/seasoning, spicy sweet product, salsa, spicy snack, condiment, best burn and overall best product.
In his Ken’s Fiery World segment, blogger and reviewer Ken Alexander reviews seasonings and flavor enhancers from Blazin’ Bob’s Hot Pepper and Half Crocked Chef, and Scott offers a tip on how to properly heat up store-bought hard taco shells.
Scott interviews the honcho of Sauce Goddess, Jennifer Reynolds, and finds out the story behind her divine BBQ products. Ken Alexander and Scott list several holiday hot sauce gift pack specials for your Christmas present shopping, and Scott reviews Bobby Brown Sweet & Spicy BBQ Sauce.
What do you have in your indoor kitchen? In an extended Ken’s Fiery World segment, Ken Alexander joins Scott as they give a rundown on many of the essential items they keep in their kitchens, from knives, tools, gadgets, pots, pans, and more!
Note: In case you’re wondering about the numbering of the podcast episodes being out of order, Episode #68 with Benito Maniscalco was edited and uploaded before this one. Sorry about the confusion!
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!
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?”
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.
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.