Thursday, November 6, 2014

2015 Fiery Food Challenge - discounted early entry deadline approaching!

Fiery Food Challenge & Golden Chile Awards Presented by


January 19,20,21, 2015
Monday,Tuesday & Wednesday
Spicy Food Productions is pleased to announce our newest team member – “Cajohn” Hard. Cajohn has joined our group as the “Senior Product Consultant” in the Fiery Food Challenge.
Cajohn’s product knowledge will take the FFC to a new level of excellence.    Working with The ZestFest team they will insure all products entered in the Challenge has been placed in the correct category and follows the guidelines of the competition’s rules. Cajohn has won over 400 awards in National, International and Regional competitions; 79 Golden Chiles and over 100 other Fiery Food Challenge. In 2012 he was awarded the Best Overall trophy. We are excited to have in on the Spicy Food Productions team, and look forward to our best FFC ever.
Have a question for CaJohn about your product? Email him at
The Fiery Food Challenge kicks off ZestFest 2015 and is the longest running, most prestigious competition of zesty products in the industry.
Produced by Spicy Food Productions  and presided over by independent VIP judges, the FieryFood Challenge runs Tuesday through Thursday, with an Awards Dinner on Friday night.
Winners of the Fiery Food Challenge receive the coveted 2015 Golden Chile Award, plus additional benefits. Recipients are also eligible to market their winning products for the upcoming 2015 calendar year.
The Fiery Food Challenge is a competition that invites hot, “really hot”, spicy and zesty foods and fiery food-related products to be submitted by those folks vying for the prestigious Golden Chile Award – one of only two “fiery” food awards that stand out in the United States.
The tasting and the judging are “blind” – a number system is used so judges don’t know whose products they’re tasting. To maintain the integrity of the contest, the people who tally the ballots do not know which company whose scores they have. This competition is for professional food products and products must be professionally packaged for resale.
Three days of judging take place. There are two sessions daily so the judges’ mouths do not get burned out at the end of the day! There are some really, really spicy products introduced! The zesty and the fiery are mixed up so there is a variety for those hot-mouthed – or asbestos-mouthed judges!
Judges gather to challenge their senses and evaluate entries in the following categories:
  • Consumer Ready (Open and serve)
  • Cook Off (Used in mixed or cooked application)
  • Marketing (Submitted on art board)
  • Best New Product (New to market after Sept 2009)
  • Accessories (Branded merchandise)
The Golden Chile awards are presented on Friday night – and those winners will display their prizes on Saturday and Sunday so ZestFest 2015 attendees can sample the spice and zest that won the Golden Chile!
ZestFest attendees on Saturday can take part in the People’s Preference Awards – by doing their own taste tests and judging the hot, spicy and zesty salsas, sauces, dips, etc., for themselves. Those awards are announced later that day.
For more info on the Fiery Food Challenge, contact Gregory Bagarozy

Sunday, October 26, 2014


 The Irving Convention Center is Proud to Again Host the  ZestFest Spicy Food Festival for the 13th Installment of What Has Become THE Food Event for Tens of Thousands of Annual Attendees in Search of Great Taste Adventures.

(Irving, TX) – The ZestFest Spicy Food Festival is back at the Irving Convention Center, outside of Dallas, Texas.  ZestFest is the mecca for all things flavorful, spicy, hot, extreme, and just plain “zesty delicious”.  From sauces to salsas, recipes to remedies, the whole ZestFest experience is built around the idea that “if it makes food taste great, then it must be good”.  The spicy experience is served up by the best spicy food producers and manufacturers in the country along with a cadre of top restaurateurs and celebrity chefs.   

ZestFest produced by Spicy Food Productions and presented by NBC and The Dallas Morning News, has steadily grown from a niche gathering to a national event, as a result of the enthusiastic and skilled leadership of ZestFest owner Greg Bagarozy.   Bagarozy stated, “this show is a big hit because each year our exhibitors surprise us with such great flavor and culinary creativity.”   

This year Mr. Bagarozy has invited Sarah Penrod, recently featured on the Food Networks’ “Next Food Network Star”, to be a guest chef and special spokesperson for ZestFest 2015.  Sarah will bring her “Lone Star Style” to the Celebrity Chef Stage where she will feature some of this year’s Fiery Food Challenge Winners in the food she prepares.  This will be a first for the nineteen year old Fiery Food Challenge.  Having a nationally known chef like Sarah feature some of the winners in the food she prepares live on stage will give a great brand building opportunity to those products.     

Besides Ms. Penrod, there will be plenty of action on The Celebrity Chef Stage through the weekend.  Sarah will be joined by some of the country’s top chefs conducting fully interactive cooking demonstrations with plenty of tastings to share with the crowd.  This year’s culinary stars include top chefs John Bonnell, Eduardo Alvarez, John Frank, Enam Chowdhury showing off the skills that have made them renowned in their field.   

There will also be a special Saturday Night extra session from 6pm – 8pm.  Dinner at ZestFest” will treat attendees to a Pig and Rib Roast hosted by master chef and BBQ King, Eddie Deen, that will treat attendees to a great diner and a couple of beers for $15.            

The 2015 ZestFest Weekend will start on Friday, January 23th at 1pm and run thru Sunday, January 25th (times available at www.zestfest.HYPERLINK ""2015HYPERLINK "".com).  Live music and continuous demonstrations and exhibits throughout the weekend will make it a great weekend for everyone.  Back for 2015, will be the very popular “Wingstop Atomic Wings Eating Contest” and the Peoples Preference Awards.   Tickets are currently on sale at the aforementioned website and the Irving Convention Center at Las Colinas box office. Price of admission covers all exhibits, competitions, and entertainment with the exception of the Big Eddie Dean BBQ on Saturday Night.  For the regular sessions, children under 10 are admitted free with a paid adult ticket.  Bring the family, come in from the cold, and prepare to taste some of the hottest and most flavorful foods from around the globe.

Sunday, October 19, 2014

Sarah Penrod to add some Heat to Fiery Food Challenge

Attention Fiery Food Challenge Contenders - New Feature for Some of the Winners at ZestFest 2015!

Show producer, Greg Bagarozy has announced that the very popular up and coming star chef, Sarah Penrod will be a star of ZestFest 2015 and will be one of the Celebrity Chefs on the big cooking stage.  Sarah was recently featured on the Food Networks “Next Food Network Star”.  Besides acting as a special spokesperson for ZestFest for the 2015 show, Sarah will put the spotlight on some of the Fiery Food Challenge Winners by adding their heat to some special dishes she will cook up on the Celebrity Chef Stage. 

Sarah Penrod was born and raised in North Texas. She grew up on the stage performing in musical theater and singing country music. At 23 she left the world of entertainment to pursue her first love - cooking.

Sarah graduated from Scottsdale Culinary Institute in 2008 and hightailed it back to Texas, sharpening her skills at the opulent 4-star restaurants on the Riverwalk in San Antonio.  Within a year Sarah had become a celebrated South Texas private chef. Her clients included Eva Longoria, Tony Parker, Lyle Lovitt, Vicki Carr and the San Antonio Spurs.  During this time, Sarah hosted cooking segments on Great Day San Antonio, and headlined Food and Wine shows in the Texas Hill Country.

Sarah was invited to the White House for the launch of Chefs Move to Schools in 2010 and joined First Lady Michelle Obama’s fight to end childhood obesity.  Sarah is considered the “Hill Country Ambassador” encouraging other chefs to partner with school districts to bring about nutritional change and education in the school lunch program.

Sarah produced and hosted a local travel food show, Let’s Eat Houston - aimed at informing the wave of new Houstonians moving to the area where to get the best underground eats! 

In 2013   Sarah was invited by Food Network to be one of the 12 finalists on Season Ten of its hit show - Food Network Star. 


Sunday, October 12, 2014

Here's something you'll like - Artisan Spice Blends from Sally Koepke and Mom's Gourmet

WELCOME to Sally Koepke and Mom's Gourmet to the ZestFest family of delicious product lines...

 Forbidden City Salad – Vegan, Vegetarian, Omnivores!

This came from my good friend Kim. She is always cooking up something delicious. This salad is fabulous, especially on a hot, summer day. Great for taking to a gathering as nothing in this recipe can spoil.  This recipe is an adaptation of a recipe from
Ingredients – this recipe includes peanuts so leave them out if you are allergic to themBlack Rice peanut mango and orange salad
  • 2 oranges
  • 1/4 cup (or more) fresh lime juice
  • 2 teaspoons Far Out Feather Dust
  • 2 tablespoons vegetable oil
  • 2 cups black rice (preferably Lotus Foods Forbidden Rice)
  • Kosher salt
  • 2 just-ripe mangoes, peeled, pitted, cut into 1/2? dice
  • 1 cup fresh cilantro leaves
  • 1 cup finely chopped red onion (about 1/2 large onion)
  • 1/2 cup unsalted, dry-roasted peanuts
  • 6 scallions, thinly sliced
  • 2 jalapeƱos, seeded, minced
  1. Remove peel and white pith from oranges.
  2. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl.
  3. Squeeze membranes over bowl to release any juices.
  4. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
  5. Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend.
  6. Set dressing aside.
  7. Bring rice and 2 3/4 cups water to a boil in a large saucepan.
  8. Season lightly with salt.
  9. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes.
  10. Remove pan from heat and let stand, covered, for 15 minutes.
  11. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
  12. Place mangoes and remaining ingredients in a large bowl.
  13. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Saturday, September 20, 2014

What a Night!

Those of you living in or regular visitors to the Dallas area will know Sipango, which in the mid-1990s was perhaps the hottest restaurant in Dallas. The two people most closely associated with the success of Sipango and some other culinary ventures since are Chef Mathew Antonovich and his good friend, Ron Corcoran. While doing a little advance work for ZestFest 2015, taking place January 23-25 2015, show producer Greg Bagarosy with Next Food Network Star contender, Sarah Penrod, in tow got treated to some culinary magic at a party hosted by Corcoran and Antonovich.

The party took place at Corcoran's house and the meal was prepared by Chef Antonovich. For aspiring star chef Sarah, the real treat was hanging out in the kitchen with Chef Antonovich. Mr. Antonovich is a Summa Cum Laude graduate of Johnson & Wales University. Antonovich has cooked at the James Beard House as a participant in the Discovery Series. He has been honored to cook for five United States Presidents. Presently Chef Antonovich is working on Memoirs of a Chef to tell his journey as a professional chef for 40 years and is still cooking today. Antonovich is an active food service advisor for a variety of fortune 500 companies and continues to create menus for some of the biggest names in the food business. He is constantly developing new food concepts for a variety of independent restaurant companies.

Chef Antonovich founded Culinary Concepts, MACC a food service advisory company in 1994. In 2008 Antonovich re-established the company in LouisvilleKentucky to develop new restaurant concepts. The company has developed a variety of new concepts to include; Sipango, Napa River Grille, Z’s Oyster Bar & Steak House, III Forks Steak House, Mozz, Mozzarella Bar & Enoteca and Mozzaria, Italian Eatery & Birreria Gastro Pub. Antonovich consults for Fortune 500 food companies doing menu research & development. The company provides a variety of culinary services to include, new produce development, bench work ideations and creative menu and product development. Other projects include developing a wholesale Artisan Bakery and Fast Casual Pizzeria & Artisan Salad concept in the works. In 2010 Antonovich founded an upscale Italian concept called MOZZ, Mozzarella Bar & Enoteca. The restaurant was voted "Best New Restaurant 2011" by Louisville Magazine.

Born a couple of years apart in the same New York hospital, Corcoran and Antonovich first met in California in the 1980s, when both worked at the famed Hotel Bel-Air. Antonovich had taken over the lease of an nearby apartment and needed a roommate. He heard that the hotel had just hired a new room service manager who happened to be Ron Corcoran. Corcoran had just moved from Texas and was looking for a place to stay. The pair moved in together and quickly became great friends. Their careers took them off on separate paths for many years until they eventually ended up in Dallas, where they co-launched Sipango in March 1994.

Needless to say, Greg and Sarah got treated to a lot of great food and conversation. What a huge opportunity for Ms. Penrod to have the chance to gain some knowledge and inspiration from Ron and Mathew, two true stars of the restaurant and culinary worlds. Maybe we'll get them to pay us a visit at ZestFest this coming January.

Friday, September 12, 2014

The Story Behind Another Great ZestFest BIG FLAVOR Brand

My name is Keith Weeks, and I was born in 1960 to a family in South Georgia. I currently live in Richardson, Texas with my wonderful wife Sarah. My family began making our homemade BBQ sauce sometime in 1961 or 1962, and some of my fondest memories of childhood are of my sister and me endlessly stirring that sauce in our family’s old cast iron kettle during the Thanksgiving and Christmas holidays. Moved to Texas in the early 1980's and continued to make the BBQ sauce at Thanksgiving and Christmas to give away to friends and family. Everyone always said, "Keith, you should sell that wonderful BBQ sauce". In 2012 with the help of my amazing wife Sarah, we contacted a co-packer and started bottling. It been a huge hit – KW's BBQ Sauce has been selling like hotcakes.

KW’s BBQ sauce is the real deal – an old-fashioned recipe that is slow kettle cooked that offers an explosion of flavor. KW's Original BBQ Sauce is tangy with a spicy bite of heat. KW's Sweet & Spicy BBQ Sauce starts out with a sweet flavor followed by a spicy bite of heat. KW's BBQ sauce is more than just another condiment. KW's BBQ Sauce has Georgia roots and it's mustard based which gives barbecued meats a whole new twang. It's made with cane sugar, gluten free, no soy, no dairy and no animal by products in KW's BBQ Sauce. Enjoy KW's BBQ Sauce on pulled pork, smoked pork ribs, grilled and smoked chicken, smoked beef brisket, grilled steaks, hamburgers, hot dogs, BBQ chicken pizza, french fries, wild game, anything and everything covered in this homemade BBQ sauce. It’s a family tradition brought to life by real people who love great food as much as you do.

KW's BBQ Sauce was chosen as a vendor for Central Market Gourmet Grocery Stores in Texas and this is an incredible honor – only a select few are chosen, and they have to meet stringent requirements. Central Market decided that my locally made sauce was definitely good enough for their discerning customers. KW's BBQ Sauce is available in all Central Market stores through out Texas.

Here's a favorite of ours you will really enjoy:


KW's Smoked Baby Back Ribs
2 Racks of Baby Back Ribs
1 Bottle of KW's BBQ Sauce
Apple Wood (or your choice of wood)

  • Wash off and remove the silver skin off of the baby back ribs.
  • Pour 1/2 to 3/4 cup of KW's BBQ Sauce all over the ribs (front and back) and rub in the BBQ sauce all over the ribs. There is no need to season the ribs (unless you want more season) because the BBQ sauce is full of seasons and flavor.
  • Put the ribs on the smoker with the back skin side down, meat side up.
  • Smoke at 225 degrees uncovered (no tin foil) for 2.5 hrs then increase temp to 260 degrees and smoke uncovered (no tin foil) for 2.5 more hrs. Total 5 hrs.
  • Remove and serve with more KW's BBQ Sauce
KW's BBQ Sauce will be sampling their delicious flavor the coming January at ZestFest 2015 - we are very pleased to have them and you will too!
For more info visit

Slow Cooked to Perfection

Bring home the authentic Southern flavor with KW's Original BBQ Sauce or KW's Sweet & Spicy BBQ Sauce. Our 50 year old recipe is slow kettle cooked with all-natural ingredients.

Sunday, August 24, 2014

ZestFest is a Great Place to Build Your Brand!

One of our ZestFest exhibitors is in the running for the new Food Network Challenge show.   Kramer's Gourmet.
 From their ZestFest Booth
Lone Star Chuck Wagon
Lance has competed in BBQ competitions for years and has won against trained chefs. He's even developed his own line of BBQ sauces and rubs. With the support of his wife, Rachel (left), and their best friend, Andrea, he's ready to bring big Texas-style home cookin' to hungry people everywhere.

The Road to The Great Food Truck Race

In our house, The Food Network is usually on all day long! I grew up watching the network, and I have learned a ton from it. From Bobby Flay, to Tyler Florence, it has been a wealth of knowledge. My favorite show growing up in Texas was “Tyler’s Ultimate.” Tyler would take relatively well known dishes, and teach us his “ultimate” version. Little did I know, a few years later, I would be showing Tyler “Lance’s Ultimate.”

Tyler Florence is the host on The Great Food Truck Race, and we were lucky enough to be chosen as a competitor for Season 5. On the show, eight teams are given their very own food truck to compete in a head-to-head, cross-country battle. Each week, we were pitted against each other in a sales battle in different cities across the country. Whichever team has the lowest sales at the end of the week, has to turn in their keys, and take “the long, lonely trip back home.”

The last team standing wins $50,000, and their very own food truck! I’ve watched every season of GFTR, and I was confident we had the skills to be a serious competitor. I chose my wife Rachel, and our great friend Andrea as my teammates. We have worked together in the same restaurant for over 4 years. With this experience, we all speak the same lingo, and know how to communicate well with each other. We are comfortable with high volume, and stressful situations.

I knew I put together the perfect team! But this show was much more difficult than ever imagined! With the long hot hours on the truck, and seemingly impossible situations we were put in, we had our hands full! I cannot wait for you all to share the crazy journey with us on The Food Network!

Check it out on Sunday nights, only on The Food Network! (Season premiere August 17th).

Wednesday, August 13, 2014

A Next Food Network Star at ZestFest 2015?

The "Next Food Network Star" competition on the Food Network recently wrapped up with Lenny, the Gourmet Cowboy getting a show.  As usual, there were several very good chefs in the mix and we may see if we can get one or two of them to pay a visit to ZestFest 2015.  Some good promotional opportunities might come out of this if we do it and it would be sure to add some extra fun to the show.

We would like to know your pick for who you would most like to have at ZestFest in January.  Click the link below and take the survey - please leave any comment you would like as well.  Thanks for your input.

ZestFest's Greg Bagarozy with Sarah Penrod, who finished 4th 

Sunday, July 13, 2014

Showcasing Your Brand And The Awards It Has Won

Expos like ZestFest are one of the best ways to build a brand's success.  North America’s Largest Specialty Food & Beverage Event took place in New York City from June 29 - July 1, 2014. The show puts 180,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more on display. Attendees had the chance to connect with 2,400 exhibitors from 80 countries & regions - it's a big show. 

As you might imagine many of the stars of ZestFest were on hand since we have the BEST of the Spicy Food category at our shows each year. 
On our visit to the NYC show, we saw several companies showing off their ZestFest Fiery Food Challenge awards.

The 2015 edition of ZestFest is taking place again in Irving, Texas.  Anyone who appreciates the hotter things in life is invited to indulge in a fiery food experience January 23-25 2015 as ZestFest brings together the spiciest exhibitors and products from around the country for one sizzling weekend. ZestFest is the ultimate party for bold and flavorful food enthusiasts. Produced by Spicy Food Productions and taking place in Irving, Texas,  ZestFest will be action-packed! Cooking demos by celebrity chefs, live music, interactive contests and thousands of bold food samples will make January 23-25 2015 the zestiest weekend of the year!

ZestFest - the Spiciest Food Show around.  If you have one of the best Spicy Food products in the land, and you have not secured a showcase spot at ZestFest 2015 yet, click HERE.
If you think you can be a winner in the ZestFest Fiery Food Challenge 2015 register your products now by clicking HERE.

Wednesday, June 18, 2014

Healthy Eatin'

Here's what WebMD has to say on the subject:
Peppers -- hot or not -- may do more than round out your omelet, spice up your salsa, and make for a colorful stir-fry. They help you get some of your daily vitamins and contain compounds that may be linked to weight losspain reduction, and other benefits.
Peppers, by the way, are fruits, not vegetables. They have been popular for a long time, including with the ancient Aztecs. And now they're getting new attention from researchers eager to unlock their potential health benefits.
Here's what nutrition and health experts say about these tropical plants from the nightshade family.
Link to article

Monday, June 9, 2014

Dos Equis to Quench the Thirst of ZestFest Crowd … Now that’s a Perfect Fit!

Zest Fest 2015 Returns to The Irving Convention Center at Las Colinas, Jan.23-25 with the support of Dos Equis Beer 

Irving, Texas – Dos Equis is on board as a presenting sponsor for ZestFest 2015. Spicy Food Productions could not have a better sponsor for the Zest Fest event – what better partner could you have for a crowd sampling the zestiest spicy food ingredients and dishes in the world than the world class icy cold beers from Dos Equis.  ZestFest 2015 will have plenty of Dos Equis on hand to toast this event in the brand new Irving Convention Center on January 24-26. 2015.

 ZestFest is one of the largest events in the country that features the spiciest, zestiest salsas, rubs, and other tangy and flavorful products in the market. ZestFest 2015 guarantees a flavorful food weekend featuring cooking demos by celebrity chefs, live music, interactive contests and thousands of bold food samples all complimented by the refreshing, crisp flavor of Dos Equis. ZestFest will certainly be a delicious place to be and Dos Equis, one of the country's top selling imported beers, will be the perfect complement to the spicy flavorful menu that will be on hand for all attendees.

Dos Equis is “our shining star” in the U.S., John Nicolson, the head of the company’s Americas unit, said in an interview at Heineken’s headquarters in Amsterdam. Both Dos Equis Lager (a crisp, refreshing, light-bodied malt-flavored beer with a well-balanced finish made from pure spring water and the choicest hops) and Dos Equis Amber (a robust, classic Vienna-style lager with a full body with brawn from Germany, swagger from Mexico, and the finest North American pale and roasted malts) will be featured at ZestFest 2015.

Greg Bagarozy said “We are excited to have the most interesting beer at ZestFest this year. Dos Equis and ZestFest what a combination for Food Flavor and Fun, Mark the dates January 23 – 25 at the Irving Convention Center for the Hottest Show in Texas partnered with The Coolest Beer Dos Equis.”

Produced by Spicy Food Productions, ZestFest, has historically drawn tens of thousands of attendees and is an event that people look forward to every year. For more information on ZestFest, visit  Also link up with our Big Flavor Zesty facebook page.

Tuesday, May 20, 2014

Jalapeno Jeaven will be at ZestFest 2015!

More recipes at 
There's no limit to what you can stuff into a jalapeno to have a great snack. Experiment and have fun with it. If you get stuck, go to Google and search for Stuffed Jalapeno Recipes and you'll be greeted with hundreds of variations, many of which are sure to satisfy even the more discriminate of eater. Enjoy!

Don't forget we'd also love to have your favorite Jalapeno recipes. We’re building a cookbook with YOUR recipes. So, send us your favorites, we’ll try them out and if they make the cut we’ll include them in our upcoming cookbook “Jalabueno Cooking”. You’ll be famous when we publish your name next to your recipe in this customer inspired cookbook. Fire up your grills, ovens, and cooktops and perfect those recipes. The only requirement is that the recipe MUST contain Jalapeno. There’s extra credit if it includes unique spices found only here at Jalapeno Jeaven. Send your recipes to Please be sure to include your complete name along with your city and state so we can give you credit when we publish your jalapeno creation. Pictures are welcome but not necessary. 


Prep Time: 20 minutes
Cook Time: 10 minutes


  •  1/3 pound chopped, crisp cooked bacon 
  • ½ large onion finely diced 
  • 1 ¼ cup cheddar cheese - shredded
  • 2 pounds ground beef 
  • 1 teaspoon KA-Ranch Trail Dust Seasoning 
  • 3 tablespoon beer 
Preparation: Combine bacon, onion, cheddar cheese and set aside. Combine beef, seasoning and beer, mix thoroughly, the shape into 8 thin patties. Put bacon/onion/cheese mixture on 4 patties. Top with remaining patties and press edges to seal. Grill over a Smokey fire until done, about 4 minutes per side.

Find more at  Ka-Ranch will be at ZestFest 2015 next January!

Saturday, April 19, 2014

Here's a Great Springtime or Anytime Eatin' Recipe from Peter Mollett, Owner of Smokin’ Texas Gourmet

It’s springtime and there’s no better way to celebrate the season than with fruit flavors. Try our recipe for Sweet Onion and Peached Pulled Pork Sandwiches and you’ll see why it’s a customer favorite!
 Sweet Onion and Peach Pulled Pork Sandwiches
·         4 to 5 pound pork shoulder, bone-in
·         1 (16-ounce) jar Smokin’ Texas Gourmet Texas Sweet Onion and Peach Salsa
·         1 can Coca Cola Zero (regular Coke or Dr. Pepper may also be used)
·         Smokin’ Texas Gourmet Spiced Dry Rub, to taste
·         Smokin’ Texas Gourmet Garlic Salt and Pepper seasoning, to taste
·         Smokin’ Texas Gourmet BBQ Sauce, to taste
·         Hamburger or slider buns
·         Pickle, for garnish

1.      Season the pork shoulder liberally on all sides with the dry rub and garlic, salt and pepper.
2.      Add the pork shoulder to a crock pot or slow cooker. Add the jar of salsa and can of Coca Cola.
3.      Cook the pork on high in a slow cooker for 6 hours. Baste the pork with the liquid every 2 hours if you like.
4.      Remove the pork shoulder from the cooker.
5.      Pour the liquid from the cooker into a bowl or large measuring cup. Let it stand for 2 to 4 minutes, allowing the fat to come to the top. Skim the fat with a spoon or basting siphon and then add liquid back to the cooker.
6.      Pull the pork into shreds. Add the pulled pork back to the cooker and mix. Cook for 1 to 2 more hours.
7.      Serve the pork on a slider bun and garnish with pickle.

*Recipe Note: For barbecue pulled pork, add 1/4 cup of Smokin’ Texas Gourmet BBQ sauce into the liquid before putting the pulled pork back into the cooker. For a Spanish or Mexican flavor, substitute 1 jar of Smokin’ Texas Gourmet Tomatillo Salsa for the Sweet Onion Peach Salsa.

©Smokin’ Texas Gourmet…a company of Red Kitchen Foods, Inc.  All Rights Reserved

Thursday, April 10, 2014

Hi, I’m Peter Mollett, owner of Smokin’ Texas Gourmet.

Hi, I’m Peter Mollett, owner of Smokin’ Texas Gourmet. This was our second year at Zestfest and the festival is one of our favorites.

 I began cooking when I was young. My mother loved to cook and it was a great way to bond with her. I’ve also always loved science and in college, I majored in chemistry. It was fun for me to learn formulas and mix things. I put my education to good use by fermenting a keg of sherry in the chemistry lab. And yes, I almost got thrown out of school when I got busted.

 My career path took me to developing products for Amoco. At the same time, I was blessed with two daughters who were, truthfully, a little messier than I expected. One of my daughters used to pour a bottle of bubble bath into the jacuzzi, which made it constantly overflow. Fortunately, I kept a bottle of bubble diffuser that I had made at home. I always had a lot of creations at home to clean up messes. My inner mad scientist loved the challenge of creating new things that were helpful for the family.

My love of science and cooking finally came together a few years ago. I had a barbecue and friends were asking to take home leftovers. They especially loved the barbecue sauce I had made. My daughter was helping me clean up in the kitchen and she said, ‘you should just sell it.’

And then a lightbulb went off. It was the perfect way to bring together my two loves-science and cooking.
I founded Smokin’ Texas Gourmet out of my kitchen. I started out slow, making barbecue sauces at home on my own. Our company has now grown to include over dozens of products, including barbecue sauces, seasonings, salsas and condiments.

Smokin’ Texas Gourmet products can be used by anyone. We want you to create delicious, healthy meals for your family. But we also know something that others don’t…you can have a good piece of meat but if it isn’t well-seasoned, it’ll taste horrible. Likewise, you can have great seasoning, but if it’s not cooked properly, it’ll taste horrible. Whenever you cook, always remember that it’s all about chemistry. We can teach you how to make healthier food for you and your family. Please visit our website at www.smokintexasgourmet.come to learn more about our products and recipes.