It has been far too long since I posted anything, and I wanted to get everyone caught up on all the exciting things happening with the EAT MORE HEAT! family.
First of all I have thank all of you and congratulate our site editor Brian in addition to all our reviewers: John, David, Anthony and Pedro. Why? Because you have all helped to make our site the #1 hot sauce review site in the world! I never thought I would see the day, but then again I never could have predicted that the world of fiery foods would become so popular either.
Next I wanted to let everyone know where I’ve been since the live show went on hiatus. Most of you know that I decided to try to make a living with all this hot sauce stuff by launching the spicy online store iBurn. The website has been a huge success, so we decided it was time to bring the concept to the real world. It has been 6 long months of dealing with City of Houston permits, a shady contractor, and a drunk driver crashing through our wall. However, I’m happy to report that we SHOULD be ready to open the iBurn Spicy Store this month, and you’re all invited to come see it! It’s located at 4227 Bellaire Blvd, Houston, TX 77025. Once we get that bad boy running smoothly I should be able to get back to my regular EMH duties.
Oh, and I have to share a really cool deal that The Jerky Connection is running for the 4th! If you order the EAT MORE HEAT! Sampler Pack and use coupon code EATMOREHEAT (all caps) you will get 20% off your order. The deal runs through July 20, 2013, so go get some really good spicy jerky at an amazing price.
Finally, being that it’s Independence Day, I will leave you with a simple and delicious BBQ sauce recipe from Dave DeWitt:
Blueberry Chipotle BBQ Sauce
This sauce is designed for poultry of all kinds–not only grilled chicken, but also cornish game hens, duck, and smoked turkey.
- 3 cups fresh blueberries, crushed
1 ½ cups white vinegar
½ cup brown sugar
2 tablespoons. Worcestershire sauce
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon chipotle powder, or more to taste
1 bay leaf
Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8 to 10 minutes. Best served at room temperature or warm. Remove the bay leaf before using.