Chili Dawg's Blawg

Lana Schmidt's Crock Pot Chipotle Chicken

2012-02-07T15:18:00.000-06:00

Well known health food aficionado Lana Schmidt has agreed to be a contributor to Chili Dawg's Foods of Fire recipe division. She will be releasing her new cookbook soon. Stay tuned to this blog for the time of her new cookbook release.

You have to try this one, it is outstanding!

Crock Pot Chipotle Chicken

1 15-ounce can crushed tomatoes with chilis
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbs tomato paste
2 Tbs Chili Dawg's Chipotle seasoning
kosher salt and black pepper
1 lb boneless and skinless chicken thighs (about 4)
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro leaves
1 Tbs fresh lime juice
1 cup basmati or some other long-grain white rice
1/2 cup 1% lowfat milk

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, chipotle spice, 2 teaspoons salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook on low until the chicken is tender, 7 to 8 hours (on high for 3 to 4 hours).

2. In a small bowl, toss the cucumber and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate.

3. Twenty minutes before serving, cook the rice according to the package directions.

4. Just before serving, stir the milk into the chicken dish. Serve over the rice; top with slices of cucumber relish.

Servings: 4

Cooking Times

Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 216.96
Calories From Fat (50%) 108.03
% Daily Value
Total Fat 12.32g 19%
Saturated Fat 7.12g 36%
Cholesterol 49.27mg 16%
Sodium 479.02mg 20%
Potassium 429.37mg 12%
Total Carbohydrates 23g 8%
Fiber 2.8g 11%
MyPoints 6.28
Sugar 3.28g
Protein 5.87g 12%

Recipe Type: Poultry

The Crash Davis Mexi Buffalo Melt

2011-12-28T15:18:00.001-06:00

This recipe contribution is once again from Crash Davis, the KFAB radio star, host of the evening Drive Time show and the Saturday morning hit program, The Ultimate Outdoor Show.

Invention is a mother right? And sometimes on a crappy Sunday when the family is sick and you're left alone to your own devices (beer) you come up with stuff.

Mexi Buffalo Melt.
(you can do this with any burger.. venison, cow, elk.. I happened to have Buffalo handy)

Season bison burger with Chili Dawgs' Green Chile Rub and a hint of Chipolte.

Fry or grill.. either will work.

Julian style cut green peppers and sauté slightly in REAL butter and a few Julian cut onions too.

Slice up Julian style a Japeleno and mix that with the green peppers and onions.

Don't over cook, you want them to snap a bit.

Butter up a flat bread or study bread and toast either in a pan or grill.

Start building your melt like this:

Toasted bread, slice of American cheese, burger, peppers & ample onion mix then a layer of Swiss, Cheddar or whatever, topped with other half of toasted bread.

Stop eating before you reach your fingers if you can.

Chili Dawg's Continues To Add New Locations

2011-11-15T12:52:00.000-06:00

For Immediate Release - November 15, 2011

It was announced today that Chili Dawg's Foods of Fire is now providing its Habanero Pepper Spreads at six No Frills Super Markets located throughout the local Omaha and surrounding area.

"We are pleased to partner with the corporate decision makers at No Frills Super Markets in bringing our Habanero Pepper Spreads to their customers," said Chili Dawg's President Tim O'Dell. "Our next step would be to introduce our pepper seasonings to the same market."

Chili Dawg's demo teams were in two of the new locations this past weekend. "Our demos were very successful and I think the managers were very pleased with the reception displayed by the customer base," said O'Dell.

Chili Dawg's spreads are great for anything cooked on the grill or in smokers. Pork chops, chicken, fish, ribs, brisket and brats are greatly enhanced with the "Sweet Before The Heat" spreads. Wild game like deer, elk, pheasant, walleye, crappie or other game fish reach a new dimension when the spreads are applied as a final glaze.

The new No Frills Locations are listed below:

238 S. 8th Street, Blair, NE
1230 North Washington Street, Papillion, NE
1221 South 203rd Street, Elkhorn, NE
1510 Harlan Drive, Bellevue, NE
1801 Valley View, Council Bluffs, IA
820 North Saddle Creek, Omaha, NE

Chili Dawg's Foods of Fire - We put the "Eat" in "Heat."

News From Chili Dawg's Foods of Fire

2011-11-07T11:53:00.000-06:00

Chili Dawg's Foods of Fire has partnered with local Clear Channel radio station KFAB to make an outstanding offer for the Christmas holiday season. KFAB is hosting a sale of products from select companies on their Twelve Days of Omaha promotion. For the facts about the sale, see Twelve Days of Omaha.

Chili Dawg's products make great Christmas gifts for those who have everything. Don't know what to buy Dad for Christmas? Buy him Chili Dawg's Foods of Fire. Don't know what to buy your employees for Christmas? Buy them Chili Dawg's Foods of Fire. They will love you for it!

Looking for a great stocking stuffer? You have just found it!

You can buy a coupon for a Chili Dawg's 12 pack case of pepper spreads, Hablemeno, Strawbanero, Razbanero, Peachbanero or Mangonero for a great price of only $42. This includes shipping or if you are local to the Omaha area, you can pick it up easily just off of interstate 680.

At our Chili Dawg's website you can see recipe ideas for our pepper spreads. These award winning spreads are becoming favorties for serious chefs, BBQ cooks and party goers all around the area. They are used as a final glaze on anything you cook on the grill. Poultry, fish, ribs, brisket and pork chops are all enhanced with the use of Chili Dawg's spreads.

They are great on toast or bagels in the morning or on cream cheese with crackers for a great tailgate apetizer. Your imagination is your only limitation with Chili Dawg's "Sweet before the Heat" pepper spreads.

Remember, we put the Eat in Heat.

Weekends Are The Time To Buy!

2011-11-01T20:01:00.000-05:00

The team at Chili Dawg's Foods of Fire have announced a 20% discount special program to last from now until the end of November. You can now get our awesome Habanero Spreads and our great rubs at a fantastic discounted price.

Go to the products page on our website at chilidawgs.com, be sure to enter the offer code CRASH and you will receive a 20% discount on your order. This offer is good each weekend beginning on Friday at 8:00 AM until midnight on Sunday each weekend. So order soon. Chili Dawg's puts the EAT in HEAT! Be sure to use the offer code CRASH.

Be sure to use the offer code CRASH and you can enjoy the great Chili Dawg's products at 20% off retail price. This offer is only good until midnight each Sunday, so order soon.

Thank you so much from the team at Chili Dawg's Foods of Fire. We put the EAT in HEAT!

Special for the Weekend

2011-10-20T19:09:00.000-05:00

Crash Davis, heard on the Super Station KFAB 1110 AM in Omaha and the surrounding area, will announce tomorrow (Friday, October 21st) that Chili Dawg's is running a very unique special.

Here is the text of the ad by Crash Davis;

"You've heard me talk over the past year about Chili Dawg's Foods of Fire, their awesome Habanero Spreads and their great rubs. Now... I have teamed up with Chili Dawg's to get this super opportunity for you to buy them at an outstanding reduced price. Go to the products page on their website at chilidawgs.com, be sure to enter the offer code CRASH and you will receive a 20% discount on your order. This offer is good until midnight on Sunday. Order today. Chili Dawg's puts the EAT in HEAT! Be sure to use the offer code CRASH.

As Crash said, be sure to use the offer code CRASH and you can enjoy the great Chili Dawg's products at 20% off retail price. This offer is only good until midnight on Sunday, so order today.

Thank you so much from the team at Chili Dawg's Foods of Fire. We put the EAT in HEAT!

Award Winning Razbanero - Fruit Based Wing Sauce

2011-10-14T18:45:00.000-05:00

As many of our friends know, Chili Dawg's Foods of Fire swept the 2011 National Scovie Awards category for Fruit Based Wing Sauce. Strawbanero was first, second was Razbanero and completing the sweep was Hablemeno. See the Scovie Awards link.

We proved out the Razbanero award this past weekend on smoked chicken wings. Hopefully you have a smoker. (if not, 325 degrees in an oven for approximately one hour will work, be sure they are done before removing them from the oven. Some ovens vary from others.)

Taking about 30 full wings, Chef Dawg prepared his wings by rubbing them down with a healthy dose of Habanero seasoning, also a Chili Dawg's product. He let them set at least two hours. Many will let them marinade for at least 24 hours but Chef Dawg wanted to try out a "quick smoke" method.

Chef Dawg fired up the smoker and used applewood for his smoke source. Once he reached a steady 225 degrees, he put the wings on the smoker and secured the lid. He kept up with the applewood smoke for an entire two hours. The wings were perfectly done.

Chef Dawg then removed the wings, put them in a large mixing bowl equipped with a lid. Once the wings were in the bowl, still hot we might add, he mix up a jar of Razbanero and poured in the entire jar. (You could use less but you will not experience the joy of a sloppy mix of sauce, seasonings and juice on your fingers, cheeks and lips). He put the lid back on the mixing bowl and shook the heck out of the entire batch to be sure the Razbanero reached every nook and cranny of the wings.

Chef Dawg then poured the entire batch onto a large flat serving platter and said, "Come and get it!"

It was awesome!

You will enjoy this one.

NOTE: We have also receive input about this approach from several other Club Dawg members.

Have Breakfast with Chili Dawg's Foods of Fire

2011-10-06T16:07:00.000-05:00

Foods of fire can be a great enhancement for your breakfast dish. Take Strawbanero with pancakes and waffles for example. Get some fresh Strawberries, about 20 will do, and cut them up into small 1/2" pieces. Then mix them with about a half jar of Chili Dawg's Strawbanero and 1/8 cup of luke warm water. Mix well to ensure the Strawbanero and Strawberries are blended together in a sauce consistency. Add more water to get the saucey consistency to your liking.

Be sure to have already buttered your pancakes and/or waffles and that they are still hot. Then, and here is the great part, pour several large tablespoons of your Strawberry mixture over your pancakes or waffles. It is fabulous!

We don't have you yet? After applying the mixture, just add a few tablespoons of your favorite syrup and top it off with a dash of whipped cream. This is to die for!

This mixture is also good with a ham steak with your pancakes or waffles. Just use it as a glaze on your ham.

Now let's see how many people are really reading this blog. The first person who can come up with an acceptable name for this recipe (i.e. like with did with the Dawg Sundae), will get two free jars of Chili Dawg's Foods of Fire Strawbanero. So act fast!

Judging will be next Saturday morning, October 15th, over a joint breakfast with our development team. So e-mail your entry today to chilidawg@huntel.net. Use the word Strawbanero in your subject line.

You know you can use this same approach with Razbanero, Peachbanero and Mangonero. Hablemeno requires no fruit. It is that good on its own!

Chef Dawg

PS Happy Birthday to daughter number one today!

Chili Dawg's and Barbecue - What a combination!

2011-10-04T15:59:00.000-05:00

Chili Dawg's Foods of Fire was at the American Royal BBQ contest sponsored by the Kansas City Barbecue Society this past weekend in Kansas City.

Our booth was extremely busy during the two days we were there. We set up at booth location 35 on Thursday evening. It was amazing. During our setup we sold two cases of our spreads to two repeat customers who looked us up prior to the event kickoff. They wanted to be the first to purchase from us. They love our spreads and use them on literally everything.

On Friday and Saturday, September 30th and October 1st, we met many returning customers and a huge amount of new customers thrilled at the chance to try our spreads and seasonings. You see, we have advertised in the BullSheet, the KCBS magazine, for the last several months. Advertsiing works as many made mention of our ad.

Friday morning our Dawgettes roamed the BBQ grounds handing out fliers with our booth location. They met many BBQ'ers familiar with our products who promised to stop by the booth. And sure enough they did!

Everyone enjoyed our two new spreads, Peachbanero and Mangonero, introduced earlier this year. And they were amazed at our introduction of our new seasonings Chipotle, Green Chile, Habanero, Jalapeno and Cayenne. Imaginations were running wild with ideas on how to use these unique products. We will be sharing recipe suggestions soon.

Overall it was a very successful event and we thank all of those BBQ fans who are now fans of Chili Dawg's Foods of Fire. You helped to make this, our third year in a row, a very successful endeavor indeed! Thank you!

Tim O'Dell - President
Chili Dawg's Foods of Fire

The 2011 Scovie Awards Have Been Announced!

2011-09-27T10:51:00.000-05:00

For Immediate Release

September 27, 2011

2011 SCOVIE AWARDS ONCE AGAIN RECOGNIZES CHILI DAWG’S FOODS OF FIRE FOR CONTINUED PRODUCT EXCELLENCE

The 2011 Scovie Awards, the world's leading recognition for hot and spicy products, have been announced.

Chili Dawg’s Foods of Fire has placed first, second and third in two categories.

Chili Dawg’s Foods of Fire produces a line of Habanero pepper spreads. Strawbanero, Hablemeno and Razbanero pepper spreads placed first, second and third in the wing sauce category. And placed first, second and third in the unique condiment, no meat required category.

The Scovies continue to be the industry's most rigorous “blind taste” competition. A panel of the country's top culinary experts sampled hundreds of the world's most lauded gourmet foods, and the top scoring products each won a the coveted Scovie banner.

Again in 2011 there were over 600 products from around the world competing for top honors. The Scovie Awards were created by Dave DeWitt, the nation's leading author on fiery cuisine and founder of the National Fiery Foods & Barbecue Show. The awards are named for Wilbur Scoville who pioneered a rating scale for spicy foods. The Scovie Awards have become the industry standard for excellence in more than 60 categories of fiery foods. Dave DeWitt has been dubbed by The New York Times as the "Pope of Peppers" and is considered one of the nations top experts on fiery foods.

Chili Dawg’s has recently introduced hot and spicy seasonings which can be used as BBQ rubs or to season any dish. See them on their website at Chili Dawg's.

The Crash Davis Mangonero Chicken Dish

2011-09-21T19:20:00.001-05:00

Hi, I am Crash Davis, host of the Ultimate Outdoor Show on KFAB (1110 AM Radio) in Omaha. My hour long show is heard every Saturday beginning at 10:00 AM.

For just over a year Chili Dawg's Foods of Fire has been a part of my show. I take great pride in watching the success of my sponsors. I feel it's important for supporters of the outdoors to prosper together.

You may have heard about their new spice rubs. They are GREAT! I have been playing with them lately and here is the latest concoction I have worked up.

Take skinless chicken breasts and pat dry.

Rub with GOOD olive oil.

Sprinkle on Chili Dawg's Green Chili and Chipotle rub on both sides and grill on a medium hot grill.

Once the chicken breasts are done (simple test - juice runs clear) spread Chili Dawg's Mangenero on the top side and turn off the grill, BUT LEAVE THE CHICKEN ON with the lid shut for a couple of minutes.

Remove and serve this on a bed of fried rice or grilled potatoes.

You will enjoy the great SWEET before the HEAT.

Find Chili Dawg's all over the local area and get started with your Mangonero Chicken. Watch for some of my other recipes using Chili Dawg's Foods of Fire!

Try our fabulous Dawg Dips using our spicy seasonings!

2011-09-21T18:59:00.000-05:00

Our Habanero, Cayenne, Chipotle, Jalapeno and Green Chile seasonings are fantastic when used with sour cream. What is the recipe you ask? Very simple. All you need to do is buy two items. One of our seasonings and one 8oz tub of sour cream. Or if you bought one of each of our seasonings, you would have a variety from which to choose, depending upon the occaision of course.

Mix two level tablespoons of the Chili Dawg's seasoning of your choice with the sour cream. Because of the intense flavor of the Habanero and Cayenne seasonings, some customers are using less than two level tablespoons. They will mix in a teaspoon at a time until they reach the desired taste and heat.

This makes an outstanding dip for vegetables and/or chips and crackers.

When your party or tailgate is done, just put the lid on the container and refrigerate. Then use the dip the next day when you cook baked potatoes for dinner. Instead of plan old butter and sour cream on your baked potato, use butter and one of the Dawg Dips. It will add a whole new dimension to your potato experience.

Be sure to let us know if you come up with recipes you would like to share with the other fans of Chili Dawg's Foods of Fire!

Introducing Our Newest Recipe - The Dawg Pawsta

2011-09-20T18:04:00.001-05:00

The Dawg Pawsta Salad

Ingredients:

1 lb. box of bow tie pasta
1 15 oz jar of Marzetti Ranch dressing
1 rotisserie chicken from deli de-boned and cut into bite sized pieces
1 bunch green onion chopped fine (mostly greens)
1 small cucumber chopped
1-pint cherry tomatoes sliced in half
1/2 can large pitted black olives sliced
1 and 1/2 tsp. dill weed seasoning
1 tsp. granulated garlic

Cook bow tie pasta and rinse under cold water. Drain thoroughly.

Mix remaining ingredients and chill.

Now here is what makes it a Dawg Pawsta Salad. Before serving, add your favorite Chili Dawg’s seasoning and mix well. Habanero, Chipotle, Green Chile, Jalapeno or Cayenne depending upon your desire of heat. All of them make a dynamite salad. One your guests will be talking about for weeks to come.

Add enough to suit your taste. One other option is to make the seasonings available for your guests so they can try each seasoning or their favorite with their salad. This is guaranteed to be a hit!

The Dawg Pawsta Salad is great for your tailgate, birthday or special occasion parties.

Chili Dawg's in Kansas City

2011-09-14T16:19:00.000-05:00

Chili Dawg's Foods of Fire will be in Kansas City at the Kansas City Barbecue Society's 2011 American Royal BBQ contest on Friday, September 30th and Saturday, October 1st. There will be over 500 BBQ teams at this event and it is a certain "must do" on your bucket list! The aromas at this event are wild. And, with the addition of Chili Dawg's products on the premises, you are sure to have a great gourmet experience. Watch for more details here or you can go to the KCBS website for more immediate details.

Grilled Italian Razbanero Chicken

2011-05-21T10:03:00.000-05:00

This is perfect for an outstanding explosion of flavor.

Ingredients:

3 to 4 large boneless chicken breasts
1 cup bottled Italian dressing
1/4 cup balsamic vinegar
1/4 tsp. thyme
Razbanero

Directions:

Put the Italian dressing, balsamic vinegar and thyme into a large bowl.
Stir well to mix the flavors together.
Submerse the boneless chicken breasts into the marinade.
Marinade in the refrigerator for at least four hours.
It is best if you marinade the chicken for 24 hours.
Place the chicken on the grill at medium heat for five minutes.
Turn the chicken breasts and cook for another five minutes.
Turn the breasts again and cook for another four minutes.
Flip them again and cook for three more minutes.
Flip the breasts one more time and glaze a healthy tablespoon of Razbanero on each breast.
Cook for one more minute and remove the breasts from the grill.
Let the chicken rest for approximately five minutes.
The explosion of flavor is incredible ------ enjoy!

Chef Notes: The cooking times may vary depending upon the heat factor of your grill. You can also make the chicken with Chili Dawg’s Hablemeno or Strawbanero. These flavors are also excellent.

Time for a Chili Dawg Sundae

2011-05-06T15:47:00.001-05:00

Summer is fast approaching, which means it's time to enjoy a cool treat with the heat.

The Dawg Sundae is the perfect way to relax on a hot day, so print out the recipe and order your Strawbanero today!

The Dawg Sundae

2011-04-25T16:02:00.000-05:00

Ingredients: Strawbanero, banana, strawberries and vanilla ice cream.

Cut 1/2 banana into bite size pieces and put into a soup bowl.
Cut approximately eight strawberries in half and also put into the soup bowl.
Add two scoops of vanilla ice cream.
Open a jar of Strawbanero, mix it with a spoon and pour enough into the bowl to cover the vanilla ice cream. Usually about four tablespoons.

Now relax and enjoy the "Sweet before the Heat" and the explosion of fruity flavor. The Dawg Sundae will quickly become a favorite dessert for you, your family and friends.

Chef Notes: You can also make a Dawg Sundae using Raspberries and Razbanero with bananas and vanilla ice cream. It is also delicious.

Our Habanero Pepper Spreads - Now in Five Flavors

2011-02-06T16:54:00.002-06:00

At last – hot pepper spreads versatile enough for every meal! For breakfast, lunch or dinner, these Habanero Pepper Spreads are so robust with flavor and heat that it demands your attention as well as your imagination!

The “Sweet before the Heat” flavor of Hablemeno will have you hooked the first time you taste the succulent flavor combination of Habanero pepper, Lemon and Apple juice.

Hablemeno is great on bagels or toast for breakfast. It is delicious over Cream Cheese with crackers as an appetizer and it is quickly becoming the seasoning of choice for Vegetables and Meat dishes at dinnertime.

Said Crash Davis, well known radio host of the Ultimate Outdoor Show, "This stuff is fantastic! I used the Hablemeno on chicken wings, lightly glazing them right before they were done. It is very, very good stuff."

Chili Dawg's Foods of Fire is now a sponsor of the Ultimate Outdoor Show. It is heard each Saturday in Nebraska on KFAB (AM 1110) from 10:00 AM to 11:00 AM. For the most recent Outdoor Shows, click here.

Now you can try Strawbanero, Razbanero, Peachbanero and Mangonero.

Find out what everyone else is talking about. Our spreads can be ordered today.

Chili Dawg’s takes “Sweet Before The Heat” to a new level!

2010-10-23T11:17:00.005-05:00

Press Release
BLAIR, NE. – – Millions of Americans love their rolls and donuts with coffee or hot tea in the morning. There is something about the doughy sweetness with the glaze or the jelly fillings that Americans have loved for more than 200 years. But could this age-old tradition be ready for a shakeup in taste?

Finally there is a unique approach that gives this old standard a new and robust explosion of flavor sure to grip this nation of roll and donut aficionados.

Chili Dawg’s Foods of Fire is proud to announce it is supplying its award winning Razbanero Pepper Spread to Winchell’s Donut House in Omaha, Nebraska to provide such an offering.

Chili Dawg’s Foods of Fire, makers of “Sweet Before The Heat” Habanero Pepper Spreads, markets its spreads to grocery stores and specialty shops in a nine-state area. They also have introduced the spreads to the championship barbeque circuit known as the “Kansas City Barbeque Society” (KCBS) with great success.

“This country is really big on hot foods right now. It is the largest growing segment in specialty foods. We have made great market penetration in the last 18 months,” said President Tim O’Dell. “But there was a market segment being left out of the growth of the spicy trend.” “Our products are “Sweet Before The Heat” so why not offer them to the sweet market as well?”

Gabriel Armas of Winchells’ Donut House agreed. He tried the spreads, Hablemeno, Strawbanero and Razbanero. He decided to try the Razbanero in his donut and roll products. “People really like the heat added to the sweet,” Gabriel said. “Let’s give it a try.”

O’Dell concluded, “While this is in its infancy and just beginning here in the Midwest, it could take the nation by storm once it catches on!”

The “Sweet Before The Heat” rolls and donuts can be found at Winchell’s Donut House at 2905 South 120th Street, Omaha, NE 68144. Stop in to see Gabriel or call him at 402-891-0575. You can also fax your order 402-334-1429. These new rolls and donuts will be a great source of conversation for your next breakfast meeting or just for your family members at a family gathering. Be sure to ask for “Sweet Before The Heat.”

2010 Scovie Awards Recognizes Chili Dawg's Foods of Fire of Blair, Nebraska for Product Excellence

2009-11-18T13:00:00.003-06:00

Press Release

When the results of the 2010 Scovie Awards, the world's leading recognition for hot and spicy products, were announced, Tim “Chili Dawg” O’Dell of Chili Dawg’s Foods of Fire was excited to get the call from the competition organizers. The Blair, Nebraska based Chili Dawg’s Foods of Fire, which manufactures Hablemeno, Habanero Pepper Spread, has received its first 2010 Scovie Award. In the industry's most rigorous “blind taste” competition, a panel of the country's top culinary experts sampled hundreds of the world's most lauded gourmet foods, and the top scoring products each won a coveted Scovie banner.

Hablemeno, Habanero Pepper Spread place third in the unique condiment category. Over 600 products from around the world competed for top honors. The Scovie Awards were created by Dave DeWitt, the nation's leading author on fiery cuisine and founder of the National Fiery Foods & Barbecue Show. The awards are named for Wilbur Scoville who pioneered a rating scale for spicy foods. The Scovie Awards have become the industry standard for excellence in more than 60 categories of fiery foods.

"This year's entrants really represented the cream of the crop in fiery foods products," notes Dave DeWitt, dubbed by The New York Times as the "Pope of Peppers." "Our 2010 winners represent some of the largest companies in the industry, such as Pace Foods, Buffalo Wild Wings, and Garden Fresh Salsa, as well as start-up companies just getting off the ground. The common factor is their commitment to excellence and the real quality of the products they produce."

DeWitt was also pleased with the geographic diversity of the winners. "This year, our winners represent companies from 32 different states and countries and provinces as diverse as Panama, Australia, Japan, Antigua and Canada," lauds DeWitt. "Scovie winners truly exemplify the diversity and quality of this industry."

Many of the Scovie award winning products, as well as thousands of other products, will be available to both trade buyers and consumers at the 22st Annual National Fiery Foods & Barbecue Show, March 5-7, 2010 in Albuquerque, NM. For information on exhibiting in the National Fiery Foods Show or for more information about the Scovie Awards, call 505-873-8680, or visit www.fiery-foods.com.