It is often asked, “How should I do my barbeque, grill or smoke?”
Well, it all depends are what you are into. Looking for a quick meal with not much preparation, many choose the quick cook of a natural gas or LP gas grill. They heat up fast, the heat is relatively easy to regulate and they can produce a quality meal in a short period of time.
There are many gas grills to choose from. Those made by well-known manufacturers and some made by manufacturers not so well known. The features of a gas grill will vary depending upon the manufacturer, the desired features and the price. Grills can be simple with no bells and whistles or they can be complicated with side burners, sear burners, automatic start buttons and lights and so on.
People buying a gas grill for the first time will do well to first decide on what features are important to them and then shop and compare for features and price. This is not a decision to be made lightly.
Charcoal grills, pellet smokers and wood smokers offer a variety of cooking results and a variety of time requirements.
Charcoal grills offer a great barbeque flavor for any kind of product, meat, fish or other dishes. They do however require a bit more time to fire up and managing the heat requires practice to become proficient. These come in all sizes with various options so, once again, features and price must be considered when looking at charcoal grills.
Pellet smokers allow for some awesome cooking with a great allowance for time management. You can set the temperature to the desired heat level and manage the internal temperature of the food product with outstanding accuracy. These smokers also come in various sizes offered be several manufacturers and the price points will vary. Research is advised when contemplating the purchase of a pellet smoker.
Wood burners, or stick burners, are a completely different story. Though the most fun for avid cookers and barbeque chefs, they are not an exact science. The temperature has to be watched as you will have to monitor the air flow and fuel burn to maintain a constant temperature. Competition smokers offer some interesting features and there are literally hundreds to choose from. But when you turn out an excellent meal with this type of cooker by watching over the entire cook, the result can be unmatched satisfaction.
Though you can buy these products at big box stores and chain stores, specialty stores offer an alternative that should be pursued. The personnel at these specialty stores can give great advice on gas grills, charcoal grills, pellet smokers and stick burners as this is there field of expertise. These stores and their personnel should be used as a resource for the barbeque novice and the experts.
For success with barbeque on your deck instead of in the kitchen, do some research and you decide, SMOKE OR GRILL?
Tuesday, July 7, 2015
Friday, June 12, 2015
How Did Chili Dawg's Get Its Start?
Since the early 1990’s, after moving out of Omaha to acreages in Washington County, Nebraska, two brothers, Tim & Shawn, began their food production journey by making salsa. Using fresh ingredients from their gardens, they experimented with various combinations of tomatoes, peppers, onions, garlic and many spices to create several outstanding flavor profiles.
In the mid-1990’s, the brothers began to share their concoctions with family and friends. The recipes continued to improve. Like many entrepreneurs, the brothers continued to get suggestions from family, friends and business associates that they should bring their recipes to market. After much contemplation, the two brothers, both of whom have a passion for great food with heat, started Chili Dawg’s Foods of Fire. Chili Dawg’s Foods of Fire was incorporated on their father Arthur’s birthday, November 30, 2005.
Though the salsa recipes are outstanding and very unique, the brothers will not compromise on the quality of the recipes by using inferior tomatoes. Due to difficulties in finding a year-around source for fresh tomatoes and some other special ingredients for their brand of salsa, they are delaying introduction of their salsa to the market until all quality conditions are met.
During the same time, however, they also began making Habanero pepper spreads using the Habaneros grown in their gardens. They began with an apple lemon blend called Hablemeno, (hob-la-mean-o). They now have eight spreads that are becoming favorites to use in the barbeque world during competitions. They are most popular for entertaining at parties and tailgates.
Their very popular habanero pepper spreads are referred to as “Sweet Before the Heat.”
The spreads are not just jellies, jams or preserves, they are much more versatile. These pepper spreads are used to spice up and put a zing in Hors d’oeuvres, toast, bagels, crackers, snacks, and fish and meat dishes. The possibilities are endless. The “Sweet Before the Heat” gives the consumer a very unusual combination of flavor and heat. The flavors are very robust and they are very successful in the BBQ markets.
They are now selling their Habanero pepper spreads and seasonings nationwide.
They have created not only fantastic pepper spreads but they also have a line of chile pepper rubs. Based upon customer demand, they have recently added jerky to their product offerings.
Innovation is the key to great products and the company continues to grow because of that focus. Their slogan, “We Put the Eat in Heat” explains this focus. Great tasting food with just the right amount of heat is always the goal.
Due to the success of the entire product line, the brothers opened a retail location in Blair, Nebraska on August 1, 2014 where they sell their products, products from all over the country, and all kinds of barbeque supplies as well.
When using Chili Dawg’s products with any dish, “your imagination is your only limitation.”
In the mid-1990’s, the brothers began to share their concoctions with family and friends. The recipes continued to improve. Like many entrepreneurs, the brothers continued to get suggestions from family, friends and business associates that they should bring their recipes to market. After much contemplation, the two brothers, both of whom have a passion for great food with heat, started Chili Dawg’s Foods of Fire. Chili Dawg’s Foods of Fire was incorporated on their father Arthur’s birthday, November 30, 2005.
Though the salsa recipes are outstanding and very unique, the brothers will not compromise on the quality of the recipes by using inferior tomatoes. Due to difficulties in finding a year-around source for fresh tomatoes and some other special ingredients for their brand of salsa, they are delaying introduction of their salsa to the market until all quality conditions are met.
During the same time, however, they also began making Habanero pepper spreads using the Habaneros grown in their gardens. They began with an apple lemon blend called Hablemeno, (hob-la-mean-o). They now have eight spreads that are becoming favorites to use in the barbeque world during competitions. They are most popular for entertaining at parties and tailgates.
Their very popular habanero pepper spreads are referred to as “Sweet Before the Heat.”
The spreads are not just jellies, jams or preserves, they are much more versatile. These pepper spreads are used to spice up and put a zing in Hors d’oeuvres, toast, bagels, crackers, snacks, and fish and meat dishes. The possibilities are endless. The “Sweet Before the Heat” gives the consumer a very unusual combination of flavor and heat. The flavors are very robust and they are very successful in the BBQ markets.
They are now selling their Habanero pepper spreads and seasonings nationwide.
They have created not only fantastic pepper spreads but they also have a line of chile pepper rubs. Based upon customer demand, they have recently added jerky to their product offerings.
Innovation is the key to great products and the company continues to grow because of that focus. Their slogan, “We Put the Eat in Heat” explains this focus. Great tasting food with just the right amount of heat is always the goal.
Due to the success of the entire product line, the brothers opened a retail location in Blair, Nebraska on August 1, 2014 where they sell their products, products from all over the country, and all kinds of barbeque supplies as well.
When using Chili Dawg’s products with any dish, “your imagination is your only limitation.”
Thursday, June 4, 2015
Chili Dawg's Continues To Gain Market Presence
It has been a long while since our last post. No excuse for this other than we have been "crazy" busy in building our market presence in the Midwest. We are in many states, many stores and in a myriad of specialty stores.
We have introduced more Habanero pepper spreads with our newest, Habacherry" to hit the market soon. We have introduced a line of Chile pepper seasonings (our latest is Green Ghost) and even an outstanding DawgHouse Fiery Beef Jerky.
And our greatest accomplishment to date is our Fiery Foods Store opened in August of last year. It is a store that carries spicy foods from all over the country, things that cannot be found in our area. It also serves as the BBQ headquarters for Blair, Nebraska.
In our effort to increase our sales area we neglected our blog. No more. Please visit us frequently now as we are beginning a rebirth of our social media efforts. Look for some fun stuff to come.
We have introduced more Habanero pepper spreads with our newest, Habacherry" to hit the market soon. We have introduced a line of Chile pepper seasonings (our latest is Green Ghost) and even an outstanding DawgHouse Fiery Beef Jerky.
And our greatest accomplishment to date is our Fiery Foods Store opened in August of last year. It is a store that carries spicy foods from all over the country, things that cannot be found in our area. It also serves as the BBQ headquarters for Blair, Nebraska.
In our effort to increase our sales area we neglected our blog. No more. Please visit us frequently now as we are beginning a rebirth of our social media efforts. Look for some fun stuff to come.
Tuesday, November 19, 2013
The BBQ World Has Discovered Chili Dawg's Foods Of Fire
We at Chili Dawg's Foods of Fire have spent a great amount of time learning how our products can enhance the Barbecue experience. We want to share with our readers some of the endorsements we have obtained from excited and happy BBQ cookers. Enjoy!
Here is what some competition BBQ teams had to say about Chili Dawg’s.
“Using your Strawbanero in our sauce, we tied for 3rd at the American Royal Invitational out of 138 State Champions, the Best of the Best. Thank you, Chili Dawg's." Peter Wright - Lion Bout The Q
Update from Peter Wright: “We won chicken using Strawbanero in our sauce at the KCBS Bandits BBQ shootout in St Louis. It was an incredibly tough field with the team of the year there and 11 teams present that are in the top 50.
“We finished 12th (top third) in pork with our first time using the Habricot. This product is amazing. Thank you Chili Dawg’s!” Ron Hines - Backdraft Bar B Q
“We were at the competition in Marshall, MN when they added an elk loin category. We entered the category not knowing for sure what we were going to do. I mixed Razbanero with some BBQ sauce and put it on the elk loin and turned it in for judging. We took 1st place out of 36 entries in the elk loin category!
We know whole heatedly that your product made the difference. We competed in 7 states this year including the American Royal and the Jack Daniel's competition and your product is one that we will always keep in our arsenal. We have shared your product with friends and family and it is a definite winner! Thanks again!” Jeff Vanderlinde - Shiggin’ & Grinnin’
“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.” Crash Davis – Radio Host of the Ultimate Outdoor Show
“Last year my team won 6th place in sausage at the American Royal Open Division using your Pinabanero habanero pepper spread. It is a wonderful product!” Patty Kidwell – Boys of BBQ & Patty
“Thank you for making awesome spreads. Your Mangonero helped us win 2nd place pork (our score 178.8572) in the Invitational Division at the American Royal this past weekend." Phillip Lujan – Rubbin’ My Meat
“I wanted to let you know that I used your Mangonero and Pinabanero this past weekend and my ribs took 4th out of 187 teams at the National Championship in Meridian, Texas. Great stuff!” Scott Brame – Rubbin’ My Meat
“During the 18th Annual “Original” State of Nebraska Barbecue Championship I came across Chili Dawg’s and since I like a little heat, thought I’d give it a try. I tried the Hablemeno with a cracker. Then, because it was so tasty, I tried the Hablemeno with a cracker and cream cheese. And, because the second bite was even better than the first, I went back and tried the Hablemeno with bread. There’s a reason I kept going back for more and more. This stuff is good!” By Sonny Ashford – Member of the Kansas City Barbeque Society
Here is what some competition BBQ teams had to say about Chili Dawg’s.
“Using your Strawbanero in our sauce, we tied for 3rd at the American Royal Invitational out of 138 State Champions, the Best of the Best. Thank you, Chili Dawg's." Peter Wright - Lion Bout The Q
Update from Peter Wright: “We won chicken using Strawbanero in our sauce at the KCBS Bandits BBQ shootout in St Louis. It was an incredibly tough field with the team of the year there and 11 teams present that are in the top 50.
“We finished 12th (top third) in pork with our first time using the Habricot. This product is amazing. Thank you Chili Dawg’s!” Ron Hines - Backdraft Bar B Q
“We were at the competition in Marshall, MN when they added an elk loin category. We entered the category not knowing for sure what we were going to do. I mixed Razbanero with some BBQ sauce and put it on the elk loin and turned it in for judging. We took 1st place out of 36 entries in the elk loin category!
We know whole heatedly that your product made the difference. We competed in 7 states this year including the American Royal and the Jack Daniel's competition and your product is one that we will always keep in our arsenal. We have shared your product with friends and family and it is a definite winner! Thanks again!” Jeff Vanderlinde - Shiggin’ & Grinnin’
“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.” Crash Davis – Radio Host of the Ultimate Outdoor Show
“Last year my team won 6th place in sausage at the American Royal Open Division using your Pinabanero habanero pepper spread. It is a wonderful product!” Patty Kidwell – Boys of BBQ & Patty
“Thank you for making awesome spreads. Your Mangonero helped us win 2nd place pork (our score 178.8572) in the Invitational Division at the American Royal this past weekend." Phillip Lujan – Rubbin’ My Meat
“I wanted to let you know that I used your Mangonero and Pinabanero this past weekend and my ribs took 4th out of 187 teams at the National Championship in Meridian, Texas. Great stuff!” Scott Brame – Rubbin’ My Meat
“During the 18th Annual “Original” State of Nebraska Barbecue Championship I came across Chili Dawg’s and since I like a little heat, thought I’d give it a try. I tried the Hablemeno with a cracker. Then, because it was so tasty, I tried the Hablemeno with a cracker and cream cheese. And, because the second bite was even better than the first, I went back and tried the Hablemeno with bread. There’s a reason I kept going back for more and more. This stuff is good!” By Sonny Ashford – Member of the Kansas City Barbeque Society
Wednesday, December 19, 2012
Peachbanero Wins First Place!
We at Chili Dawg's Foods of Fire are proud to announce that our Peachbanero, one of our "Sweet Before The Heat" habanero pepper spreads, has won first place in the International Scovie Awards held in Albuquerque, New Mexico. This versatile spread is great on anything you cook on the grill, pork chops, ribs, chicken and especially pork loin. It is great on toast and bagels and, for a great party appetizer, try Peachbanero over a block of cream cheese and serve with crackers. The new year is coming up and the new year partys will not be complete without Peachbanero! Use the offer code Scovie to receive a 20% discount on Peachbanero or any of outstanding spreads or rubs. See us at www.chilidawgs.com and order today!
Sunday, March 4, 2012
Lana Schmidt's Rosemary Jalapeno Biscuits with Pepper Spread
Here is another entry to the Chili Dawg's recipe collection from Lana Schmidt, well known health food aficionado. Enjoy this one fans of Chili Dawg's Foods of Fire!
Rosemary Jalapeno Biscuits with Pepper Spread
2 cups all purpose flour
2 tbs sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter cut into small pieces
1 8-oz container light sour cream (see tips)
1 tsp fresh rosemary finely chopped
2 Tbs Chili Dawg's Jalapeno Seasoning
2 Tbs milk, divided
1/4 cup butter (no substitutes), softened
3 tbs Chili Dawg's Peachanero or Mangonero Pepper Spread
1. Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, or line with parchment paper.
2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary, jalapeno seasoning, and 1 tablespoon of the milk, just until blended.
4. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round biscuit cutter. See tip.
5. Place 1/2 inch apart on cookie sheet. Brush with 1 tablespoon milk.
6. Bake 7 - 9 minutes, or until golden brown.
7. Meanwhile, in small bowl, stir together 1/2 cup butter and Chili Dawg's Pepper Spread. Serve warm biscuits with Butter/Pepper Spread.
Servings: 10
Oven Temperature: 425°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (2 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 243.38
Calories From Fat (52%) 127.12
% Daily Value
Total Fat 14.46g 22%
Saturated Fat 9.04g 45%
Cholesterol 38.24mg 13%
Sodium 282.9mg 12%
Potassium 44.19mg 1%
Total Carbohydrates 26.12g 9%
Fiber 0.71g 3%
Protein 2.94g 6%
Sugar 5.45g
MyPoints 6.84
Tips
For plain sour cream biscuits, omit rosemary. When using rosemary, make sure it is crushed semi-fine.
NOTE: Lowfat or fat free cottage cheese with 1 tablespoon of lemon juice may be substituted for light sour cream.
I use the top of a wine glass to cut the biscuits out.
Rosemary Jalapeno Biscuits with Pepper Spread
2 cups all purpose flour
2 tbs sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter cut into small pieces
1 8-oz container light sour cream (see tips)
1 tsp fresh rosemary finely chopped
2 Tbs Chili Dawg's Jalapeno Seasoning
2 Tbs milk, divided
1/4 cup butter (no substitutes), softened
3 tbs Chili Dawg's Peachanero or Mangonero Pepper Spread
1. Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, or line with parchment paper.
2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary, jalapeno seasoning, and 1 tablespoon of the milk, just until blended.
4. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round biscuit cutter. See tip.
5. Place 1/2 inch apart on cookie sheet. Brush with 1 tablespoon milk.
6. Bake 7 - 9 minutes, or until golden brown.
7. Meanwhile, in small bowl, stir together 1/2 cup butter and Chili Dawg's Pepper Spread. Serve warm biscuits with Butter/Pepper Spread.
Servings: 10
Oven Temperature: 425°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (2 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 243.38
Calories From Fat (52%) 127.12
% Daily Value
Total Fat 14.46g 22%
Saturated Fat 9.04g 45%
Cholesterol 38.24mg 13%
Sodium 282.9mg 12%
Potassium 44.19mg 1%
Total Carbohydrates 26.12g 9%
Fiber 0.71g 3%
Protein 2.94g 6%
Sugar 5.45g
MyPoints 6.84
Tips
For plain sour cream biscuits, omit rosemary. When using rosemary, make sure it is crushed semi-fine.
NOTE: Lowfat or fat free cottage cheese with 1 tablespoon of lemon juice may be substituted for light sour cream.
I use the top of a wine glass to cut the biscuits out.
Tuesday, February 7, 2012
Lana Schmidt's Crock Pot Chipotle Chicken
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
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
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