It’s been too long since I’ve run a news post on the blog. Well, no more, I say! Hot News is back and I’ll try to run it once a week. If you have a news item for us, please message us on the Facebook page and we’ll be happy to run it. And now, the news…
Hot on the Presses
Red Hot Motor Oil has launched a Kickstarter campaign for funding. It runs until April 17th. Red Hot founder Cindy Arlantico tells us, “We have two restaurants lined up who have tasted it and want to add it their menu to enhance the food. One of them is using it already and is experimenting with different recipes. We have a manufacturer, food technician and all our budget items set up.” The manufacturer loved the oil so much he’s setting Red Hot Motor Oil up with the buyers from Whole Foods and Sprouts markets. You can read all about Red Hot Motor Oil on their Kickstarter page.
Hail to the Chef
According The Shed’s press release, VP Joe Biden requests that the White House chef cook all of the veep’s ‘cue with The Shed BBQ & Blues Joint’s Original Southern Sweet Shed sauce. Owners Brad Orrison and Brooke Orrison Lewis received word from the New York Daily News that White House chef Guy Mitchell provides The Shed’s famous sauce for Vice President Biden while offering a North Carolina competitor’s sauce for the president. In response, The Shed’s owners recorded a video inviting Vice President Biden to “come get fed at The Shed” and pick out his favorite “junk free” sauce. Click here to watch their video.
Congrats, Jennifer!
Jennifer Armijo hadn’t won anything in her life. Until this year’s Fiery Foods Show. She’s the proud owner of this year’s DISC-IT drawing held March 2nd at the Sandia Resort and Casino. You can get the full story and more here at the DISC-IT website. While you’re there, feel free to email them about finishing up their SMOKE-IT attachment so I can finally start barbecuing on one, and so can you.
‘Cuing Up for Summer at Sam’s Club
Any excuse to munch barbecue is a good excuse, amIright? The 2014 Sam’s Club National BBQ Tour is underway right now and it’s one of the best excuses for a meat coma around. Major bragging rights and $500,000 are up for grabs. Twenty-five local events and five Regional finals will take place at various Sam’s Club locations across the country. What will start as 750 teams will end at Sam’s Club Headquarters in Bentonville with one National Champion. Check out the schedule here.
Two-time world champion in Dutch oven cooking and award-winning barbecue chef Matt Pelton is hosting an event to benefit the Utah Food Bank on March 29, 2014, at Cedar Fort Publishing and Media’s warehouse, located at 2373 W. 700 S. in Springville, Utah. Not only his Matt catering lunch, he’ll also give a demo on preparing and smoking meat, including a whole hog. A portion of the proceeds go to benefit the Utah Food Bank. You can get your tickets here.
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