Ingredients……Tomato Puree,Malt Vinegar,Corn Sweetener,Onions,Black Strap Molasses,Fresh horseradish,Soybean Oil,Salt,White Vinegar,Lemon Juice,Anchovy Paste,Roasted Garlic Puree,Chili Peppers,Mustard Flour,Black Pepper,Cloves.Natural Flavorings and Xanthan Gum,Contains Fish……

Label….. Just your average label.Nothing to fancy as you can clearly see from the picture..

Aroma….A very very strong Vinegar smell.I know that the label says that  this contains fish,but they do not say what kind.After you get passed the Vinegar you can most definitely pick up a fish aroma.Nothing really spectacular here just your average steak sauce smell but with alot more Vinegar than normal….

Texture..This is a very thick and chunky sauce that they have going on here. No very easy to pour but nothing that you cant handle by tapping the bottle to get it out.I like a steak sauce that has many chunk of onion in it and i was happy to say this sauce has plenty..Hundred of chunks just waiting to explode in your mouth.Just pure goodness….

 OK so here we go.I put a healthy amount of sauce on the steak and in the mouth its goes.Although there is very little heat going on here the flavor of Molasses is all over this sauce.The combination of the Onions,vinegar and molasses really give this sauce an added bonus.Now back to the fish.As I said before they do not tell you what kind of fish is used here but you can taste it more than you can smell it.From the picture you can not really tell that this sauce is loaded with chunks of onions but trust me they are there.

Overall…..Our friends introduced Lisa and I to this restaurant in the city awhile back .We had a few drinks and a really good dinner with some good friends.This sauce is at best a good table steaks sauce.Nothing really that jumps out and you and with lack off heat this sauce lost my interest quickly.If you are interested in trying their product i have added a link at the bottom

Signature Smith & Wollensky Items

Offering a selection of products that define the Smith & Wollensky steakhouse experience, for enjoyment at home or as memorable gifts to friends and business associates. Click on images to see them enlarged and for more product details.

Delight family, friends, and associates with a “Celebrate the Occasion” Gift Basket, exclusively from the legendary Smith & Wollensky Steakhouses. Included in the gift collection is a Set of 4 Smith & Wollensky Restaurant Steak Knives, surgical beauties with an air of authority. Also included for your dining pleasure is a 12-ounce bottle of the famous Steak Sauce that graces every table of Smith & Wollensky Steakhouses. The other prizes in this basket include Dijon Mustard Vinaigrette, a 12-ounce bottle of the special recipe Smith & Wollensky House Dressing, and a 16-ounce jar of Bleu Cheese Stuffed Olives, ready to serve as hors d’oeuvres or Martini garnishes. Astound your friends and impress your clients with a Gift Basket to End All Arguments. To order click here

The croud waiting to get in…..

                                                                      The cash grew

                                                     WOW the MAN himself is at the Show

                                                    Not only a great guy,but he has a great sauce

http://www.scottrobertsweb.com/gallery/2010-fiery-foods-show

More to come as the weekend progresses….

Just wanted to share some shots of the Fiery Food Show.My good friend Vic is down there with his wife and will be sending me pictures from the days events.I know that we all wish we could be down there but i hope that these pictures will bring us all closer to the action…..I will be posting and updateing the pictures as I get them……

        lOOKS LIKE SOMEONE HAS WAY AHEAD OF SCHEDULE

ONE OF THE BEST PRODUCT OUT TODAY

      GOD HIMSELF ONLY KNOWS WHAT’S GOING TO HAPPEN HERE

                                                       FLAMING JOE ALWAYS LOOKING GOOD

                          THE MAN HIMSELF GETTING READY FOR YET ANOTHER HUGE SHOW

lOOK FOR MORE PHOTOS FROM THE SHOW THROUGH OUT THE WEEKEND.I WOULD LIKE TO THANK VIC AGAIN FOR HIS GREAT PICTURES…

This was a great weekend. It was my Birthday/Anniversary and we had a good time at the Marin farmers market. We got to see a couple of good friends.  Chris from ‘Zuckerman’ farms (The best Asparagus in the country) and Larry from ‘Peppahead’. Larry had some Bhut Jolokia powder. This pepper powder has a warning label to keep away from children. It should actually say keep away from the pepper novice. This is the real deal. This powder burns so good. Chris worked up a sweat with just a little taste. We had fun giving people little samples. You would never guess the power of a little ground up chile until you saw the looks and reactions on people’s faces.

 Aroma and Texture

 Ground up chile powder with a fragrant lovely Chile smell. Be careful sniffing this powder because it will not be forgiving if you get some in your nose.

 Ingredients

 Bhut Jolokia is all she wrote.

 Label

 What you see is what you get!

 Taste

 This is the fun part. You will get a power hit of heat just looking at this powder. Once you take the plunge you will be rewarded with a fiery heat rush. Once the initial rush has subsided I tasted fruit sort of like a habanero. This was a very unique taste.  Wow this stuff is everything as advertised.  This will be great on some ribs and some bacon wrapped Asparagus. You do need to be cautious with this powder. I just sprinkled our meal lightly with a small dusting of powder. Oh man did this burn so good. The Asparagus with home made bacon rocked. The ribs were so devilishly good that I hugged myself.

 Overall

 If you are a Chilehead you cannot pass up this powder. This is the pinnacle of heat and flavor. Just be careful!!!!

Peppahead

Peppers and more is proud to bring to it’s readers the Sauce of the Month.Each month we are going to highlight a sauce that we feel our readers would really enjoy.This month we are featuring A great BURN! Undertaker Naga Sauce has great heat along with a unique Naga Flavor.Dawn at www.burnmegood.com has come up with a special for Peppers and More.Be sure to stop by her site today for this and many other great product.

If you have a favorite sauce or any other product that you would like to share with us please feel free to contact me.Peppers and More feels that is a great way to introduce new and exciting product from all over the chile head world to one another.So remember to keep an eye on Peppers and More sauce of the month.

UNDERTAKER……made with the Naga Bhut Jolokia pepper.

Regular price $16.95…….SALE PRICE $9.95.

We also offer two other sauces made with the Naga Bhut Jolokia pepper,
a ground Naga Bhut Jolokia, a ground smokey Naga Bhut Jolokia,
assorted sauces, pepper jellies, jerk rubs, and pepper seeds. Pepper
plants coming soon.

Set your soul on FIRE with www.BurnMeGood.com

By Sara Pepitone, contributing writer cnn money

AVERY ISLAND, La. (CNNMoney.com) — Dozens of entrepreneurial hot sauce bottles line up on a typical grocery store shelf, but only two or three boast significant market share. Tops among them is Tabasco, which has been made by the McIlhenny Company out of Avery Island, La., since 1868. The company, still family-run and privately held, won’t disclose its financials, but analysts estimate that the iconic brand — which supplies countless bars, first-class airline cabins and the U.S. military with bottles of its red sauce — owns about 20%-25% of the market.

McIlhenny, which grows its peppers all over the western hemisphere, sells six flavors of Tabasco, but none come close the numbers of its bestseller, the original red. International business comprises 40% of the company’s overall sales. Up next: Expansion into emerging markets like Brazil, China, and Eastern Europe.

How did the McIlhennys get into the pepper business?

My great-grandfather was Edmund “E” McIlhenny. He died in 1890, but we still call him Grand-Père. He had been a banker in New Orleans. He was doing well, but the banking industry became defunct during the Civil War.

That’s when he started selling the pepper sauce he made for family and friends. He was truly an entrepreneur in terms of the sauce — it was a totally new profession for him.

How did the operation grow?

The first sales happened in New Orleans, to restaurants and men’s clubs. Then, E. C. Hazard, a large wholesale grocer in New York City, started distributing the sauce. Sample bottles were sent out in 1868 and orders came in immediately, mostly from seaport towns — New York, Philadelphia, Savannah, Mobile — because the sauce was used primarily as a condiment for seafood and oysters.

By the mid 1870s the sauce was being sold in grocery stores through food brokers in the U.S. and England. There was no commercially available hot pepper sauce at that time. In the first 22 years of business, we produced 350,000 bottles of Tabasco. Now we do twice that a day, four or five days a week.

When did you decide to go into the family business?

I was attending the University of the South in Sewanee, Tenn., majoring in political science, thinking I’d go to law school to get involved in admiralty law — my father worked in maritime insurance. I was in my senior year when Walter, my father’s first cousin and then company president, called. He offered a job and I accepted. I was 22 and married, so I welcomed employment, particularly in a family company.

I started on Avery Island out in the field in the summer of 1967 doing what we call “working in khakis” — which means I was in the field gathering and checking the quality of the peppers, weighing, sorting, processing, and loading them into rail cars. That ain’t fun to do in the heat of September!

I did that for about two and a half months, visiting daily with Walter, who would go over company history with me. I knew the history thanks to my father, who was a shareholder and board member. He and my uncles were pleased to have me represent their side of the family.

After those two months, Walter sent me to work with the company’s oldest food broker in Los Angeles. He wanted me to have some experience in the consumer packaged goods field, and I learned to sell in a very competitive marketplace — Southern California — selling other products as well as Tabasco. I did store checks and shelf checks, then I sold products directly to buyers, then restaurants. I got to see a good bit of the food brokerage business from several different angles, which taught me a good bit about consumer goods and condiments in particular.

I returned to Avery Island and worked in advertising, marketing, production, purchasing, manufacturing — I did many things. We’re a small company; we all get involved with everything from agriculture to trademark.

Was Walter grooming you to take over?

At that age you’re just glad to have a job. Theoretically I could have been in line. I had a cousin in between who was a V.P. I didn’t come in as an officer. I came in as management. I had a notion that I might take over, but it wasn’t anything assured.

When did you start growing peppers away from Avery Island?

We started growing peppers in Mexico in the ’60s, and Venezuela in the ’60s and ’70s. Today there are 20 acres in Avery Island growing seed crop and about 6,500 acres in Central and South America and South Africa. We have contracts with local growers who farm and plant, but we supervise the pesticides and herbicides.

Is there ever a problem with different flavors in the peppers, because of different soil and weather?

We don’t detect any flavor differences from country to country because it’s the same type of pepper.

What are some of the challenges the company faces today that didn’t exist in 1868?

Look at the laws regarding wages, labor relations, 401(k)s, health care. It’s all highly regulated now. There was no HR in 1868. It’s much more complicated than it was in every area of administration — the legal requirements of shipping, different laws for each state, tax laws, different laws for every country, the fluctuation of the dollar.

In those days it was a homemade industry. We’ve grown in size, volume, distribution. Now it’s a global economy and we’re a global company. We sell directly to 165 countries and we print labels in more than 20 languages.

E. used cologne bottles in the beginning. Since 1927 we’ve has the same trade dress — the diamond-shaped white paper label, the green neck, the two ounce bottle. It’s like the Coke name and bottle; you know it when you see it.

Has the company’s most popular product changed throughout the years?

Our original red sauce is far and away the main product. We’re fully automated now but the formula is still the same: peppers, salt, vinegar. Mash [crushed peppers and salt] comes from our various farms and finishes aging on Avery Island.

Do you still soak the peppers in bourbon barrels?

Yes. We buy secondhand white oak bourbon barrels from Kentucky. They last 50 to 60 years. When a barrel finally splits or can no longer be used, we turn it into wood chips.

Which you can buy at the company store …

Yes, and a bit of advice: When barbequing, don’t get upwind — there’s pepper in the wood. 

Chile Pepper App Links:

ChilliFarm – http://www.chillifarm.info

Scoville – http://www.facebook.com/pages/Scoville-iPhone-App/302786845717