September Smoke

Sup dudes.

Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:

But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.

I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.

And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.

I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?

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Golden Grill Sauce

Hello again everyone. This week, I’m looking at another chipotle-based barbecue sauce but it’s very different from the last.

CoolMustard

This is Daddy Cool’s South Carolina BBQ Mustard – His “All Up In My Grill” – and it’s 33% mustard. Not even close to the usual brown and sticky, molasses-forward barbecue style that I’m used to.

So let’s see how it is, shall we?

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The One that Got Away

Happy tuesday, spice lovers and welcome back to another fiery food review.

Recently, we’ve been looking at a lot of rather strong sauces – Anywhere from regular “hot” to pushing the upper limits of what we all know to be possible – and last week’s “mild” cranberry chocolate did nothing to bring the heat back down. So today, I’d like to show you something more medium that I’ve been holding onto for quite a while:

AppleChipotle

Hot-Headz’ own Apple Chipotle Bourbon BBQ.

I discovered this barbecue sauce all the way back in twenty-seventeen and was so impressed that I talked my local chilli shop into stocking it. But, to my dismay, it was discontinued before I could put my love for it into words online.

Only recently has it resurfaced, giving me the opportunity to talk about it oncemore, but I’m not going to let it get away from me again. So please, read on and discover what it is that makes today’s product my all time favourite from Hot-Headz.

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Bonfire Brew

Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.

One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.

CoffeeThree

All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.

I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.

Last week’s was a one-off holiday special.

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Cocoa Loco

Happy national chocolate week, everyone. A celebration that, for some reason, falls on the week after curry week this year. Not that I’m complaining, though, since I only had that one idea for chocolate madras and it means that I can dedicate the entirety of today’s review to cocoa without worry.

Both in it’s bar form and as a probiotic, living barbecue sauce:

Choc19

What exactly that means, you’ll have to wait and see, however. I want to look at Montezuma’s recent limited edition first. Their “Peanut Butter Centre with Chilli & Lime”.

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Mahi Learns to Fly

Hey there, everyone, last month we saw the last of Mahi Fine Foods’ sauce samples and it was quite possibly the best thing in either of my two gift boxes from them. But their last tablesauce wasn’t their last product so, to truly see if it’s the best that Mahi have to offer, I’m going to have to try their last marinade as well.

wingjar

This is, as you can see, their wing one. And, like their Tikka, it’s labelled in black as part of their barbecue range.

Yet what little other colour we can see on the front is yellow, this time, to distinguish it from the Tikka’s deep orange. The only major change to set it apart from that previous marinade, so I won’t be saying much more about the labelling today.

What I will say, though, is that the british crown to the left of the company’s name makes much less sense here, given that wings are a predominantly american dish.

Now, onto the product inside.

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Blueberry Barbecue

Today, my fiery food fans, we’re returning to the fruity sauces again and, in particular, an old favourite style: Berry-based barbecue sauce.

Chilli Pepper Pete did it well with their cranberry Dragon’s Blood BBQ and Hot Plot Chilli Co even better with their cherry chipotle 💀 T.N.T. 💀 but, this time, we’re trying out a blueberry version from Rubies in the Rubble.

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A company that I found recently at a local community event and who specialise in working with food waste to make sauces that are edible and hopefully delicious – Their chipotle ketchup certainly was.

As someone who hates to see good food go to waste myself, I can definitely appreciate their ethos but there is one quite major downside: Their production is at the mercy of others.

When blueberries go out of season at the end of summer, they’ll still be around in supermarkets but less so. And they won’t be chucked out in the quantities needed to produce this sauce.

This sauce, like much of what Rubies in the Rubble produce, is a limited edition. Perhaps it will return next year if it goes down well but it won’t be around for much longer in 2018.

So, read on, see if it appeals and, if it does, get it quick before it’s gone.

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Murder Me!

Hey guys, it’s coming to the end of may and my birthday’s just under a month away.

You know what that means. It means extract sauce! Sauce that’ll melt my face off with a single cocktail stick.

There’s only one problem. I haven’t been sent any to review lately.

So, this year, I have to pick my own poison and I just can’t do it. So, to make things both easier and more fun, I’m going to let you guys have a bit of a say.

I’m going to let you pick from three company’s unnaturally hot concoctions – Ones that I’ve been eyeing up throughout the year – and choose the one that kills me. All you have to do is read the rest of this post and vote in the poll at the end.

Assuming, of course, that you’re ok with strong language.

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Smoky, Sweet and Smooth

Greetings everyone. This week, I think it’s time I took another look at the products I got from Grim Reaper Foods.

I’m not talking about the last piece of their thai gift box, though. That’s going to have to wait a little longer because today’s item is something I actually bought from them. Their Wraith:

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A black and bronze version of their Vengeance oil’s stunning bottle that contains what could be a very controversial sauce.

Why? Because, like their Vengeance, this sauce contains extract instead of actual chilli. Here it is on the ingredients list:

Oak Smoked Cold-Pressed Rapeseed Oil, Apple Balsamic Vinegar (Cyder Vinegar, Concentrated Apple Juice, Colour: caramel E150d), Honey, Golden Syrup, Tamari Soy Sauce (Water, Soya Beans, Sea Salt, Koji (aspergilus oryzae)), Onion Powder, Chilli Extract, Mustard Powder, Garlic Extract.

Right near the bottom, greater in quantity than only the sauce’s garlic extract and its emulsifier.

It’s so low down that its presence isn’t going to affect the taste of the sauce and it probably won’t hit above the Vengeance’s three out of ten heat, either.

I did find the lack of pepper flavour in that oil quite disappointing but, fortunately for me, this isn’t another infused oil. It’s a barbecue sauce, which means it should have plenty going on without it.

After all, barbecue sauces are made to be sweet, sticky, smoky and molasses-heavy, not to focus on their chilli content. For the most part, chipōtle is only ever added for its smokiness and mild heat.

So, sacrilegious as it may seem from a fiery food fanatic like myself, I didn’t care about the chilli content when I opened up this item. I went in with an open mind and high hopes.

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Smoke and Sriracha

Hey everyone, it’s time we took another look at Thousand Hills and this time I’m sampling two sauces.

Up first, their Sriracha.

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Or at least, that’s what their website calls it. Their bottle tells a different story.

According to the bold, white, block capitals that adorn their green label, this is a “Serenade & Garlic Chilli Sauce”. Serenade being a similar chilli to the red jalapeño and the one shown beneath this text.

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