Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans imaginable. Visitors use them to navigate through the show to find their favorite vendors. The newest batch of Scovie Award winners is also listed in this valuable resource. Buyers and the public alike take the programs home with them after the show and use them throughout the year for online shopping, etc.
Call of Cthulhu: Giant Isopod Soup
Twisted individual that he is, Dave DeWitt emailed me a link to this story about a 2.5-foot giant isopod that was reeled in while trying to violate an underwater robot. I’m sure he was trying to shock me but the joke’s on him. I’ve played a lot of Dungeons & Dragons. My 20th level paladin slays demons like this for breakfast.
Speaking of, it turns out these Cthulhu-looking sea creatures are related to lobsters and shrimp to the point where you can eat them.
Burn! Tested: Gringo Killer Sauces
My buddy in New Zealand, Harvey Yeager, is one of the most interesting people I’ve ever met. A little while back, he kicked me two bottles of New Zealand’s Gringo Killer sauces to play with here in the U.S. When I saw one was named Wood smoked bhutt burn gourmet chilli sauce, I knew this wasn’t going to be a gastronomical cakewalk. And I was right.
Gray Matters: Test Driving Rod Gray’s Sauces and Rubs
I recently received some of Rod Gray’s line of sauces and rubs – “IPO,” a Memphis-style sauce; “The Next Best Thing,” a Kansas City-style sauce; “Zero to Hero” (a sweet rub); and “The Most Powerful Stuff,” what he calls a “purposeful rub.”
Chef Norman Van Aken at the Fiery Foods Show
The theme of this year’s National Fiery Foods & Barbecue Show is “Going Tropical” in honor of Chef Norman Van Aken who’s been called “the founding father of New World Cuisine,” a fusion of a Latin, Caribbean, Asian, African, and American flavors. Chef Norman is not only debuting his new book at the show, No Experience Necessary, an autobiography of his culinary career, but also will perform two tropical cooking demonstrations.
Only 14 Booths Left for the Show!
Hello Food Lovers: Two things today: first, there are only 14 booths left in the National Fiery Foods & BBQ Show, so if you want to exhibit, better get going and call me! Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans …
Reviewed: Ray Lampe’s guide to Pork Chops
Pork chops being one of my favorite foods ever, I was pretty eager to see what Dr. BBQ had to say about them in his latest cookbook, Pork Chop: 60 Recipes for Living High on the Hog. I was not disappointed.
