Stagecoach Salsa Introduces Award Winning "Smoke and Fire"

Spicy Food Guy reviews "Smoke and Fire" Salsa on Sogoodblog this week.

A Mouth-Watering Smooth and Spicy Habanero Garlic Mustard

Who is Danny Cash?

Spicy Food Guy has no earthly idea; probably some biker guy made good in the hot sauce business, to judge by the graphics. The look reminds Spicy Food Guy of his old army buddy from jump school about 100 years ago.

But Spicy Food Guy digresses.

Whoever the real faces are behind Danny Cash out there in the Mile High City, they sure know a thing or three about making a first class spicy garlic mustard.

This particular mustard has a very familiar smooth yellow texture. It's American, dammit, not some grainy mamsy-pamsy high-fashion mustard spread on a whole-grain cracker by some corn-holing European guy with a false sense of self-righteousness and a dandruff-flaked black sweater who has never seen a Monday Night Football game in his entire miserable life.

Not at all.

Danny Cash Flaming Habanero Mustard kicks some ass. Despite the smooth texture, the garlic comes through in fine fashion. So does the heat, but not in an overbearing way. Have it on a bologna and cheese sandwich. On white bread.

And if you are a pretentious foodie type who wants to extol the virtues of grainy European mustard, go leave your comments somewhere else. Spicy Food Guy thinks you're a Pussy.

Sorch is Appropriately Named

No lies here.

No pepper extracts either.

Spicy Food Guy is generally disdainful of hot sauces made with pepper extracts. Extracts in hot sauces are like steroids in athletes. Cheating. Un-American. Godless. Counter to the very fabric of the universe.

But Spicy Food Guy digresses.

Scorch is an all natural sauce made by the folks at CaJohn's. It's supposedly one of the hottest natural pepper sauces ever made. Not surprising, given it is made up of Fatalii Chiles, Red Savina Habaneros, and Orange Habaneros. And yes, it scorches, but not insanely so.

One of the big reasons Spicy Food Guy thinks Scorch is the bomb (har!) is that it is thick. Chunky thick. 60% pepper solids, according to John Hard, the formulator.

Scorch has the texture of a thick BBQ sauce, so it allows for delicate presentations if you are one of those uptight pretentious foodie types, in which case Scorch probably kicks your ass. Kinda serves you right. So says Spicy Food Guy.

Armidillo's: Another Superb Ohio Based Rib Master

Spicy Food Guy recently reported how he enjoyed the recent Coors Light Kickoff and Rib Festival this past Labor Day weekend.

Spicy Food Guy especially enjoys Armadillo's, an Austintown, Ohio based catering business that produces a first class regional BBQ. The sauce is an interesting mix of Carolina and Kansas style that Spicy Food Guy believes goes best with Armadillo's ribs.

Not surprisingly, Armadillo's wins awards year after year all over the mid-west. Next year come to Heinz Field and give armadillo's a try. You won't go away hungry or disappointed. So says Spicy Food Guy.

Taco Bell Volcano Taco Delivers Some Real Heat

Spicy Food Guy, who usually chuckles disdainfully at any fast food chain that touts one of their offerings as "spicy", is happy to report that the Taco Bell Volcano Taco actually produces a distinct and noticeable burn.

Add one each of a Fire and Hot sauce packet and any chilehead is set for a real, honest to god spicy fast food snack.

Spicy Food Guy crosses his fingers in hopes that the Volcano is a harbinger of future spiciness in the fast food industry.

Really Good Carolina Style BBQ in Ohio and Pennsylvania

Due to both good fortune and weather on Labor Day weekend, Spicy Food Guy got to spend several quality hours at the Coors Light Kickoff and Rib Festival, held every year at Heinz Field in the Steel City.

One of SFG's favorite regional BBQ teams, Old Carolina, was there cooking mountains of ribs (pictured here). Spicy Food Guy wolfed down a half slab covered in a very hot and spicy BBQ sauce called, kid you not, Screaming Beaver. If nothing else, the Old Carolina team is to be congratulated on their creative naming process for their sauces.

But alas, the folks at Old Carolina are just as good at cooking ribs and pork shoulders as they are at naming sauces. The ribs are smoky, tender, and have just the right amount of fatty juiciness. But if you want some of those ribs or pulled pork, you have to go to Massillon Ohio (official motto: "Massillon means more!" To which SFG adds, "more than just a meadow, but not by much") or Canton Ohio to eat at one of the Old Carolina Restaurants.

Or you could come to Heinz Field on Labor Day. Get a rack of ribs and a dose of Steelers. Can't be beat, so says Spicy Food Guy.

Green Chile Festival Time at Chuy's

As usual, for reasons best left unknown to the American public, Spicy Food Guy recently hit the road and found himself in Dallas, Texas.

In the mood for a little regional southwestern fare, Spicy Food Guy saddled up to Chuy's Tex Mex, an institution of sorts in most major cities in the Longhorn State.

As luck would have it, Spicy Food Guy happened to stumble onto the Green Chile Festival at Chuy's, which tales place from late August to mid September. During the festival, the restaurant heats up the green chiles in big hand-churned roasters out back, and then offers the roasted peppers up via a special green chile menu.

Spicy Food Guy had the green chile enchiladas, which had, not surprisingly, rich chile flavor. SFG wished the green sauce had packed some more heat, but neither the menu nor the festival lent itself to complaints. Spicy Food Guy bought a t-shirt to celebrate the occasion.

To paraphrase a comedian that Spicy Food Guy once saw but cannot recall the name of for bibliography purposes, Green Chile Sauce festivals are a lot like sex. When they are good, they are really really good. And when they're bad, they're still pretty good.