Sunday, August 31, 2008

Reminiscing About The Boar & Castle Restaurant & Sauce

Emails continue to pour in from folks who miss their Boar and Castle Sauce and want to be notified if this venerable old steak sauce is ever available again. Many of these emails include touching memories of the Boar & Castle Restaurant, which closed in 1979 after over 50 years of serving delicious hearty fare in Greensboro, North Carolina. Some people recount romances (perhaps sparked by the sauce??), while others fondly recall favorite menu items featuring the sauce. Here are a few of those reminiscences:

“I have been searching every grocery store for my life-long addiction, Boar and Castle. I cannot imagine a burger without it. Please let me know if EVER you get information regarding its availability again. My father proposed to my mother at the famous establishment many, many years ago and it has always been in my family's pantry for well over 50 years. I am mourning a terrible lose right now! Thank you for keeping me informed.” --W.O.

“I would love to purchase a bottle of Boar and Castle Sauce. Is it available? Please let me know. I use to love their hot dogs back in the 50s.” --W.O.L., Lavonia GA

“Please let me know when I will be able to buy Boar and Castle sauce. Live in Alex City, AL but grew up at the Castle. NEED THAT SAUCE!! Thanks.” --A.C.

“Please let me know if Castle Sauce becomes available. It is my favorite sauce--first had it at the Boar and Castle in 1965 and have continued to purchase it ever since.” --E.S.

“Please notify me if this becomes available again. I love the sauce and remember those butter steak sandwiches and the Castle Burgers. We have been searching for it as we only have a small amount left.” --J.B.

“Please don't discontinue Boar and Castle Sauce! I have used it for years and won't have anything else to put on my hamburger! I grew up eating castleburgers and buttered steaks at the Boar and Castle. Please inform me when I will be able to purchase it again. Thanks” --V.T.

"BRING BACK BOAR and CASTLE SAUCE…. Once you taste the sauce, you're hooked for life.” --N.B., Carolina Beach, NC

Going by the flood of fan mail that keeps coming in, that last writer wasn't exaggerating! I don't think any other North Carolina product has ever had such a loyal following. If you have a Boar & Castle Sauce story that you'd like to share, or if you'd like to be added to our waiting list, please email us at "salesATcarolinasauceDOTcom." You can also leave a comment on this blog, but if you do so, please DON'T post your email address unless you really do want to make it available to the whole world. If you email us, we will ONLY use your email address to notify you if Boar & Castle Sauce becomes available again.

Zestfully yours,

Saturday, August 30, 2008

Dem Bonz Barbecue Sauce

The little town of Laurinburg, North Carolina is the home of our newest BBQ sauce, the finger-licking-good Dem Bonz Barbecue Sauce. Its creation was truly a labor of love, as the original family recipe was tweaked and improved with the input of friends and family over a ten year period to produce a sauce that's bursting with sweet tomato flavor, a hint of peppery spice and a touch of vinegar tang. Because the base is tomato rather than vinegar, Dem Bonz Barbecue Sauce is rich and thick, not thin and watery, making it ideal as a finishing sauce that you brush on during the last 15 minutes of cooking. This sauce is simply fabulous on ribs, chicken and hearty cuts of meat, with the tomatoes and honey caramelizing as you grill to create a delicious coating that seals in the juices. Not too sweet, not too hot, not too tart, and without any added smoke, Dem Bonz beautifully brings together the flavors that make crowd-pleasing cookouts and barbeque. But don't limit yourself to using this sauce as a finishing sauce: You can also dip or mop or marinate with Dem Bonz, use it instead of ketchup with fries or burgers or meatloaf, splash it into baked beans for added richness and depth of flavor, and even dip hush puppies, chicken nuggets or fish sticks in it for the kids. Heck, it's even good on fried okra! Get a bottle today, while it's on sale at the Carolina Sauce Company!

Zestfully yours,

Friday, August 29, 2008

Spicy Baked Beans From Scratch

Sure, you can grab a can of baked beans and a can opener and be done with it, but why not take the time to make baked beans from scratch, without all those chemicals found in commercial brands and with better flavor? Simply use your crock pot and you'll be amazed at how little effort is involved. It's best if you simmer the beans and cook in the crock pot on low the night before, but you can also prepare this recipe the morning of your meal if you start early enough and set the crock pot on high. This recipe assumes you have a 3 1/2 or 4 quart crock pot, and serves 6 to 8 people. If your crock pot holds 5 or 6 quarts, simply double all the ingredients.

1 lb dry pinto beans, great northern beans or navy beans
1 quart cold water
1 cup chopped sweet onion (you can use yellow or white if sweet onions are not available)
1/4 lb thick-cut bacon (all natural if available), cut into 1" pieces
1/4 to 1/2 cup sliced jalapeno peppers (fresh or canned/jar)
1 cup water
1/2 cup molasses
1/3 cup packed brown sugar
1 tsp dry mustard
1/4 to 1/2 tsp fresh-ground black pepper

Pick over and rinse the beans. Place in a large pot or Dutch oven with 1 quart cold water and bring to a boil. Reduce heat and simmer, covered, for about 2 hrs or until the beans are tender. While the beans are simmering, cook the bacon and chopped onion in a skillet until the bacon is thoroughly cooked and the onion is at least translucent. Remove the bacon and onions from the skillet and set on a plate covered with paper towels to absorb the excess grease. Once the beans are tender, drain the beans and place in the crock pot. Add the onions, bacon and remaining ingredients, stir, and cover. Cook on low for 10 to 12 hours (overnight), or cook on high for 5 to 6 hours. Stir before serving.

Zestfully yours,

PS: If you're feeding folks who like to add hot sauce to their baked beans, I recommend Samson's Sauce or Durn Good Hot Sauce for mild to medium heat, and Blue's Habanero Reserve Hot Sauce for folks who want a medium to hot burn. For garlic fans, you can't go wrong with Burning Asphalt Sweet & Hot Garlic Sauce, with a medium to hot burn. And for serious chileheads or fearless eaters, my recommendation is Conquering Lion Hickory-Smoked Habanero Mango Hot Sauce.

Thursday, August 28, 2008

Back to School Sale Ends Saturday!

Just a friendly reminder that our Back To School Sale ends this Saturday, August 30th! Don't delay in taking advantage of this special deal: Use the blog coupon to get 10% off the product total when you order at least $40 in products from the Carolina Sauce Company (this includes any combination of hot sauce, barbecue sauce, mustard, salsa, and all our other zesty products. Some products are already on sale, and you'll get another 10% off the already-low sale price when you take advantage of this special offer and use the coupon found in my original blog post about this Sale. These bargains won't last -- in fact, they end in two days!

Zestfully yours,

Wednesday, August 27, 2008

Golden Grilled Chicken

This zippy recipe comes to us from the makers of Capsicana Zing Gourmet Sauce, one of the all-time best-selling sauces at the Carolina Sauce Company. It multiplies easily, so try it this Labor Day for your BBQ or cookout, and I promise you rave reviews from friends and family!

4 boneless chicken breasts or thighs
1/2 cup Capsicana Zing Gourmet Sauce
2 Tbs olive oil
Salt to taste (optional)

Place the chicken in a resealable plastic bag. Add the Zing Sauce, olive oil and salt (if using), zip the bag, and shake to mix well and coat the chicken. Marinate in the refrigerator for at least 30 minutes. Grill on medium heat away from direct flames, brushing with marinade occasionally. Turn two to three times every 10 minutes until the chicken is golden brown and fully cooked.

Zestfully yours,

Tuesday, August 26, 2008

Old-Fashioned Freezer Slaw

Are you looking for an old-fashioned, homestyle cole slaw recipe for your Labor Day picnic or cookout? Then give this venerable old recipe a try, from Greg's grandmom's recipe files. Make it the day before you plan to serve it, for tastiest results. And it can keep in the freezer in an airtight container for several weeks!

1 medium head of cabbage, grated
1 tsp salt
1 carrot, grated
1 green bell pepper, grated
1 cup white vinegar
1/4 cup water
2 cups granulated sugar
1 Tbs celery seed
1 Tbs mustard seed

Place the grated cabbage in a large bowl, sprinkle with salt and mix well to combine. Let stand for 1 hour. Squeeze out as much "juice" or liquid from the cabbage to get it as dry as possible. Combine the grated carrot and pepper with the squeezed cabbage, and set aside.

Make the dressing: Combine the sugar, vinegar and water in a saucepan and bring to a boil. Tie the celery seed and mustard seed into a small cheesecloth bag and drop into the vinegar solution. Boil 1 minute, then remove saucepan from heat and let stand until lukewarm. Remove the cheesecloth bag and then pour the dressing over the cabbage mixture. Stir to combine, then place in an airtight container and refrigerate until cool (overnight is best, to let the flavors meld). You can store this slaw in the freezer for 2 to 3 months.

Zestfully yours,
Carolina Sauce Company

Monday, August 25, 2008

Buy Giardiniera, Get $100,000!

Purchase Capone Family Secret Giardiniera from the Carolina Sauce Company online store and receive $100,000 for each jar you buy! Not only is this delicious, authentic Italian giardiniera from Chicago currently on sale, but we're giving away a $100,000 bill with every jar! Don't tell me this offer sounds too good to be true -- What, you think there's a catch? Well, ok, there is: Although it's true that we'll send you a $100,000 bill with each jar of Capone Family Secret, the bills aren't actually legal tender, as you can see from the photo on the right. But the recipe for Giardiniera Pizza that you'll also receive with your order is the real deal, and you can make it with either the mild giardiniera or the hot giardiniera. But don't delay in placing your order, as we only have a limited number of these Al Capone novelty $100,000 bills!

Zestfully yours,

Sunday, August 24, 2008

Ann's Durn Good Buffalo Chicken Grill

Love the taste of Buffalo wings but hate the mess? Then you'll love this recipe, from the folks who make Durn Good sauces and seasonings! Here's a tasty way to cook boneless skinless chicken breast with a zippy sauce inspired by Buffalo style wing sauces.

1 lb boneless skinless chicken breast
4 Tbs butter
4 Tbs Durn Good Hot Sauce
Durn Good Original Blend Seasoning, to taste

Cut the chicken into 1 inch chunks and place in a resealable plastic bag. Melt butter and mix with the hot sauce. Let the mixture cool a bit, then pour into the bag, seal and shake to coat the chicken chunks. Heat a griddle grill or saute pan to medium high and add chicken chunks. Sprinkle generously with Durn Good Original Blend Seasoning. Stir fry until done, about 4 to 6 minutes. Serve with ranch or blue cheese dressing.

Zestfully yours,

Saturday, August 23, 2008

Searing Steaks on a Charcoal Grill

Searing a steak to seal in the flavorful juices requires extremely high temperatures, much higher than you usually get from a charcoal grill. But you don't need to spend big bucks on a fancy infrared grill to perfectly sear a steak. Here are some different ways that you can get your coals hot enough to sear a steak:

*Put your coals in a chimney starter and light them like you normally would. Once the coals are glowing red-hot, place the grill grate directly on top of the chimney. You now have a small area of very intense heat on which to sear your steak.

*If you need a larger area of intense heat, pour the glowing coals from the starter chimney onto your grill but instead of evenly distributing them, use long tongs to stack up the coals so that they are directly below the grate. Place the grate on the grill over the coals, and now you can sear the steaks directly over the coals.

*If you're a real daredevil, start with the previous tip, i.e., a stack of glowing coals directly under the grilling grate. Use a blowdrier (yes, the appliance to blow dry your hair) set on HIGH to blast hot air from the side onto the coals while you sear the steak over the coals. The forced hot air will cause the coals to burn much hotter. NOTE: As always, make sure you have a fire extinguisher handy. FYI, Greg saw this tip on the Food Network, but admits he hasn't tried it himself. He mumbled something about not wanting to burn down the deck....

After your steak is seared (about a minute on each side, but it depends on the thickness of your steak), you can then spread the coals out for normal grilling in order to finish cooking the steaks to your preferred level of doneness.

Over the last 3 weeks, Greg has been in charge of cooking our pregame meals (we play hockey, or as they call it down south, "ice hockey", twice a week) on game nights and has made seared steaks rubbed with Char Crust Seasoning. Interestingly, our teams have been undefeated during this time, and we've both scored more goals and assists. Coincidence?? Or is there a magic ingredient in the dry rub???

Zestfully yours,

Friday, August 22, 2008

More Boar & Castle Stories

This is the second in a series of posts about the beloved -- and sorely missed -- Boar & Castle Restaurant of Greensboro, NC, and its delicious creation, Boar & Castle Sauce which sadly is now gone, too. Fans of the sauce have been emailing and calling to add their names to our Boar & Castle Sauce waiting list in case the sauce does make a comeback, and some have included their stories and memories about the Castle and the Sauce. Here's another handful of memories from devoted fans of the sauce:

“Oh dear! I certainly hope someone takes over the manufacturing of Boar & Castle Sauce! It has been a staple in our home for 45+ years!!!” --F.S.,

“Pullleeeze bring it back ! I just found out it had been available ! For years, I drove back to Greensboro to pick up several bottles at a time, then my college friend would ship them...but now ????” --B.B.

“Please, please, please bring Castle Sauce back! My husband and I met at the Boar and Castle forty years ago, and we have bought Castle Sauce ever since. I hit four grocery stores today trying to find some. Everywhere I went, the managers said they had had lots of upset customers. It was terrible when they tore down the Castle, but to live without Castle Sauce is a catastrophe!” --K.U.

“AHHHHH so that's why my mom couldn't find any in the store before her last visit. I'm heart broken!!! Since I moved from my home state of North Carolina 27 years ago I've been schlepping Boar and Castle all over the place. It's been the ticket in my front door for visiting friends and relatives and the first thing (after a good ol' Eastern NC barbecue sandwich) I purchase when I'm back home. How could they stop making it! Is it really true? Would you please email me if you get more in stock. Please! At least I've got one more bottle!!! The good thing out of this discovery is my finding y'all's website. Excellent products, so now I have another place to get good sweet Carolina things.” --E.C.

“I have been hooked on the stuff since I used to take my dates all the way from Asheboro to sit under the oak trees at the Boar and Castle and eat the steak sandwiches. During the 13 1/2 years we lived in New Jersey (assigned there by Burlington Industries) I had people from the Greensboro area bring me "care packages" of grits and Boar and Castle Sauce every time they came up there. Since my retirement in Lake Lure, NC, I had my cousin in Asheboro get it for me.” --B.W.

If you would like to be added to our Boar & Castle Sauce waiting list, or if you have a Boar & Castle memory you'd like to share, simply email me at "salesATcarolinasauceDOTcom", or call us at 919-286-1080. Please also feel free to leave a comment on this blog to share your Boar & Castle story, but please DON'T include your email address in your comment unless you want the world to email you (i.e., spammers who'll harvest your email from your comment)!

Zestfully yours,
Carolina Sauce Company

Thursday, August 21, 2008

Carolina Sauce Newsletter: Back To School Sale!

Cash in on our Back to School Sale for great savings on zesty sauces, condiments, snacks and more! Simply order $40 or more in products from the Carolina Sauce Company, now through August 30th, and enter the coupon code "SchoolBlog808" to get 10% off the product total -- and yes, this includes 10% off items already on sale, like Greg's Happy Sauce and many of our delicious new products listed below! Better yet, order at least $100 worth of products (or include an Operation Sauce Drop donation with your order so that the product total plus the donation equal $100 or more) and you'll save 10% AND you'll receive a free bottle of our award-winning Greg's Happy Sauce, with recipes! Don't delay - this sale lasts TEN DAYS ONLY, and the savings end on August 30th.

Latest New Products AND More Savings

We've added a BUNCH of delicious new products since the last newsletter, many of which are on sale. And yes, you can get another 10% off the sale prices with the "SchoolBlog808" coupon when you order at least $40 worth of products, good through August 30th!

Hot Sauces
*Susie's Pineapple Pleasure: Back by popular demand, this hard-to-find tropical hot sauce hails from Antigua and features juicy island pineapple and spicy Caribbean hot peppers. Ideal on seafood, roast pork, grilled chicken, and spicy kabobs!
*Uncle Brutha's Gourmet Hot Sauces: These award-winning hot sauces are packed with layers of zesty flavor and plenty of peppery fire. Uncle Brutha's Fire Hot Sauce No. 9 features serrano chiles, garlic, ginger and cilantro, while Uncle Brutha's Fire Hot Sauce No. 10 is made with a fiery four-pepper blend and is fantastic on meats, in chili, with pizza, and more. Both flavor are ON SALE!
*Durn Good Hot Sauce: Made in North Carolina, this tangy all-purpose pepper sauce is perfect for eggs and breakfast dishes, sandwiches and burgers, pizza, pasta, Tex-Mex, and anything else that would benefit from a spicy wake-up call. ON SALE!
*Venom Xtreme Hot Sauce: This ultra-hot hot sauce features Caribbean flavors and is #7 on our list of hottest hot sauce. And yes, it really is EXTREMELY hot. ON SALE!

BBQ Sauces
*Duplin's Finest Hot BBQ Sauce: This eastern NC vinegar based BBQ sauce has no tomatoes and is peppery-hot, perfect for folks who like their pulled pork BBQ with a kick!
*Tarheel Premium Original BBQ Sauce: This "hybrid" NC BBQ sauce starts with a thick, sweet tomato-molasses base but adds tangy vinegar and a few spicy peppers for a fusion of flavor that enhances all sorts of barbecue, from pork and meat to poultry and seafood. Wonderful on ribs, and in baked beans!

Rubs & Seasonings
*Char Crust All-American BBQ: Featuring the best from each major regional barbecue style, this dry rub & seasoning will add zesty, tangy flavor to steaks, ribs, roasts, chicken, and more. ON SALE!
*Durn Good Seasonings: Made in NC, these versatile seasonings come in 4 mouthwatering flavors, for all your cooking needs: the Southern-style Original Blend, bold & zesty Cajun Spice Blend, the exotic Island Spice Blend, and fiery Southwest Flavor Seasoning. All 4 varieties are ON SALE!
*Mama T's Seasonings: From the outer banks of NC, Mama T's Seafood Seasoned Salt adds palate-pleasing flavor to fish and shellfish, and is a great addition to breading. Mama T's Ranch Style Seasoning is terrific sprinkled on veggies, salads, mashed potatoes, french fries and more!

Condiments & Snacks
*Capone Family Secret Giardiniera: This authentic Italian style giardiniera comes from Chicago, courtesy of a descendant of Al Capone. Giardiniera (a blend of sweet or spicy peppers and other marinated veggies) is essential for authentic Italian deli sandwiches, and is also delicious on crackers, with antipasti, tossed in salads, and even on pizza and burgers. ON SALE!
*Firehouse Nuts: These habanero-seasoned peanuts are fiery and flavorful, and will satisfy all your spicy-crunchy snack cravings.
*Durn Good Spicy Mustard: Not your ordinary yellow mustard, Durn Good Mustard is enhanced with just enough peppers to be spicy hot without burning out your tastebuds. ON SALE!
*Mama T's Hot Pepper Relish: This savory, robust pepper relish from North Carolina's Outer Banks is hot & spicy, and makes a great topping for sandwiches, subs and burgers, and a zippy condiment for sausages, scrambled eggs, grilled or fried foods and more!

Marinades & Dressings
*Ann's Marinade: Originally developed for venison and other game, this savory soy sauce & cumin marinade will tenderize any cut of meat or poultry, infusing it with mouthwatering flavors and just a touch of spiciness. Delicious on pork and wild boar as well as beef and venison!
*Mama T's Olive Oil Vinaigrette: This homestyle salad dressing is made with olive oil, red wine vinegar, herbs and spices, without any of the artificial ingredients found in commercial dressings. Use on salads and vegetable dishes, and also as a marinade for seafood or poultry. Not spicy, but simply delicious!

Donate to Operation Sauce Drop, and We'll MATCH Your Donation!

Operation Sauce Drop is our non-profit project to send FREE gift boxes of sauce to US military personnel stationed abroad. The troops really appreciate the gift boxes, as you can see from our feedback page. And now, Carolina Sauce Company is MATCHING 100% of ALL donations received! The average cost for us to purchase and ship a free gift box of sauce is $20. Our new matching program means you can send free hot sauce or BBQ sauce to a deployed soldier for only $10! At the time of this writing, we've sent gift boxes to more than 170 servicemen and women serving abroad, thanks to the generosity of our donors. However, we currently have a waiting list of 87 servicemen and women who have signed up for a free gift box (some have been waiting for months), and Operation Sauce Drop is currently out of money. Want to help send a taste of home to our troops stationed abroad? Visit our Operation Sauce Drop Donation Page and choose how much you want to donate. You can also make a donation in any amount through Pay Pal. And remember, in addition to donating the labor involved and covering all the incidental costs, Carolina Sauce will MATCH your donation, so your dollars will go twice as far!

Low Sodium & No Sodium Products

Are you watching your sodium intake or following a low-salt diet, but still want to enjoy full-flavored BBQ & cooking sauces, spicy hot sauces, zesty condiments or robust seasonings? Then check out our selection of Low Sodium and No Sodium Products! All of the products listed in this new section have only 35 mg or fewer of sodium, or no sodium at all.

***Reminder: Order $40 or more in products from the Carolina Sauce Company between now and August 30th, and save 10% when you use the coupon "SchoolBlog808"!***

Zestfully yours,

Wednesday, August 20, 2008

Grilled Fruit

Who said you can't grill dessert? One of the biggest hits at our cookouts is grilled fresh fruit, served with a simple cinnamon-sugar glaze and a scoop of vanilla ice cream. Although grilled peaches and pineapple are my two favorites, other fresh fruit can also be grilled to make a delicious summertime dessert. Grilling caramelizes the natural sugars in the fruit, and also helps soften and sweeten slightly underripe fruit. Here are some tips for grilling fresh fruit, followed by the recipe for the glaze. In all cases, spray the fruit lightly with nonstick cooking spray or brush with melted butter, and then brush frequently with the glaze while grilling over medium coals. Serve the fruit warm with the remaining glaze and ice cream if desired.

*Pineapple: Peel, core and cut into spears, half-rings, or chunks. Grill for approximately 5 or 6 minutes, turning to cook on all sides.

*Nectarines: Cut in half and remove pit. Grill for 10 to 12 minutes, turning to cook on both sides.

*Freestone Peaches: Slightly under-ripe peaches (firm, not soft/mushy) are best and easiest to handle. Cut each peach in half and remove the pit. I like to leave the skin on, but you can peel if you prefer. Grill for about 8 to 10 minutes per side.

*Pears: Firm pears work best - make sure they're not too ripe. Cut in half or quarters and remove core. Grill for 15 to 20 minutes total, turning to cook on all sides.

*Apples: Cut into quarters and core. Grill for about half an hour, turning to cook all sides.

*Bananas: Slightly underripe bananas work best, although ripe (but not mushy) bananas are fine so long as you're careful when turning. Peel and cut in half crosswise and grill for about 5 or 6 minutes. You can also grill skewered banana chunks.

Glaze for Grilled Fruit
1/4 cup butter
1/2 cup sugar
1/2 tsp ground cinnamon
2 Tbs brandy OR lemon juice (fresh-squeezed is best)

Combine the sugar, butter, cinnamon and brandy or lemon juice in a saucepan, cook over medium heat while stirring until the mixture starts boiling. You can cook this either on your stovetop or put the saucepan on the grill to cook. Once the mixture boils, keep warm while you grill and baste the fruit of your choice. When you serve the fruit, pour on a little more glaze and top with a scoop of vanilla ice cream if desired. Pour any remaining glaze in a bowl to pass.

Note: For a spicy change of pace, instead of cinnamon you can flavor the glaze with a few drops of Toad Sweat Dessert Hot Sauce, which comes in Lemon Vanilla (the mildest), Chocolate Orange, Cranberry, and Key Lime (the hottest). Can't decide which flavor of Toad Sweat you want to try? Then get the Toad Sweat 4-pack mini-bottle sampler, featuring all four flavors!

Zestfully yours,

Tuesday, August 19, 2008

Farewell to Vernon's Jamaican Hot & Spicy Jerk Sauce

Newsflash: Sadly, a zesty era has come to an end: I've recently been told by our supplier that Vernon's Jamaican Hot & Spicy Jerk Sauce is no longer available and that the manufacturer has gone out of business. Vernon's was one of the pioneers who introduced the exotically delicious and spicy flavors of Jamaican cuisine to the general American public after moving here from Jamaica. His thick, rich jerk sauce was all-natural and packed with authentic island flavor. I don't know why the business closed -- perhaps it was simply time to move on -- but one thing I do know is that Vernon's delicious jerk sauce will be missed at the Carolina Sauce Company and by faithful customers.

Thankfully, there are other good Jamaican jerk sauces available on the market, including all-natural ones like Pluto's Certified Organic Jamaican Jerk Sauces. If you miss Vernon's and haven't yet tried Pluto's, I recommend all 3 sauces he makes, as well as Pluto's Caribbean Bliss Spice Blends.

Zestfully yours,

Monday, August 18, 2008

No More Anchor Bar Honey Mustard Wing Sauce

Newsflash: Today I learned that Anchor Bar Honey Mustard Wing Sauce is no longer being manufactured, and is completely sold out. Unfortunately, Carolina Sauce sold its last bottle this weekend, and our supplier doesn't have any on hand, so this tangy and tasty wing sauce is gone for good. At this time, we still have some bottles of Anchor Bar Honey BBQ Wing Sauce in stock, and that's the flavor that's currently replacing the Honey Mustard in our popular Hot Wings Gift Set. I'm trying to find out if the Honey BBQ flavor is also being discontinued by Anchor Bar, and if so, then I'll post the information here. But you can still get the Honey BBQ flavor, as well as the original Anchor Bar Buffalo Wing Sauce from Buffalo, NY, at the Carolina Sauce Company. And if you're looking to expand your hot wings horizon, check out the other varieties of wing sauce from Anchor Bar and other manufacturers at our online store.

Here's a bit of good news for all you chicken wing fanatics: Over the weekend I sampled several potential new wing sauces, and they were all quite good. So stay tuned, as we'll probably be adding a few new wing sauces to our offerings in the near future, just in time for tailgating season!

Zestfully yours,

Sunday, August 17, 2008

How Hot are the Coals?

One of the keys to successful grilling is making sure the coals are the correct temperature for the type of food you're grilling, and how you want it cooked. Once you light your coals, it usually takes about 30 minutes before they're ready to check for temperature. You'll know they're ready when are glowing and have a nice white ash coating. That's when you can spread the coals out and start checking the temperature by carefully holding your hand, palm facing down, over the coals at the distance the food will be cooking. Start counting seconds ("one thousand one, one thousand two," etc.). If you have to remove your hand at 2 seconds, then the coals are HOT. If you can hold your hand over the coals for up to 3 seconds, then they're MEDIUM-HOT; 4 seconds means MEDIUM; and 5 or 6 seconds means the coals are ready for cooking foods that require long, slow cooking over low heat. Just remember, this isn't some "macho endurance test" where you're trying to impress your guests with how tough you are. The point is to know if your coals are at the right temperature so that your food won't burn, or be undercooked, or take too long. So use common sense, instead of bravado, and your guests will be more impressed with your grilling prowess. And while you're waiting for the coals to get to your desired temperature, you can go ahead and assemble any condiments like barbecue sauce, relish, and ketchup and mustard so that you'll have everything handy when you need it.

Zestfully yours,
Carolina Sauce Company

Saturday, August 16, 2008

Spicy Cajun Pecans

Pecans aren't just for sweet pralines - try this savory, spicy recipe for a Cajun-inspired treat!

1 lb pecan halves
1/4 cup butter or margarine
1 tsp Louisiana hot sauce (I recommend Pain Is Good #218 Louisiana Hot Sauce, or Mean Devil Woman Hot Sauce for serious heat)
2 Tbs Worcestershire sauce

Preheat oven to 350 degrees. Melt the butter or margarine in a small saucepan over medium heat, then stir in the hot sauce and Worcestershire sauce until thoroughly combined. Place the pecans in a large bowl, drizzle with the butter-sauce mixture and toss to coat the pecans evenly. Spread the pecans in a shallow baking dish and bake in the oven at 350 degrees for 15 to 20 minutes until roasted, stirring occasionally. Remove from oven, let cool, and then serve or store in an airtight container.

Zestfully yours,

P.S.: If you enjoy hot & spicy nuts, check out the smoked habanero peanuts called Firehouse Nuts at the Carolina Sauce Company. They also have Chipotle Seasoned Peanuts and Wasabi Peanuts, too!

Friday, August 15, 2008

Boar & Castle Memories

The Boar & Castle was a wildly popular restaurant in Greensboro, NC for over 50 years, famous for its steak sandwiches, burgers, fries and other hearty fare, all made tastier with their signature Boar and Castle Sauce. Even after the restaurant closed, Boar & Castle Sauce continued to have quite a following and was available at grocery stores, convenience stores and other shops in central North Carolina. I discovered Boar & Castle Sauce during my college days in Winston-Salem when my boyfriend (and now husband) made me a delicious dinner one night: steak grilled to perfection, with Boar & Castle Sauce on the side (no wonder I married the guy!).

After we married and moved to Durham, we could still find Boar & Castle Sauce at our local Harris Teeter, and I eventually located the manufacturer and was able to add Boar & Castle Sauce to the Carolina Sauce Company online store. Boar & Castle Sauce soon became one of our best-selling sauces, as folks from all over the US -- and military personnel stationed abroad -- who had grown up with it were now able to order it online and have it shipped to them.

Sadly, the Boar & Castle era came to a close last year when the manufacturer of this tasty sauce closed his business. Although Boar & Castle Sauce has long since sold out and is no longer available (and I'm not parting with my last unopened bottle!), I've heard rumors that someone might start making it again. That's why I've been keeping a waiting list of folks who want to be notified if the sauce is available again, since we plan on re-stocking immediately here at Carolina Sauce. Some folks who have emailed us to be added to the waiting list have shared their own Boar & Castle memories, and I thought others might enjoy reading some of these stories. So here is a selection of some of the Boar & Castle fan mail I've received:

“I was born and raised in Greensboro and lived about 6 houses down from the Boar and Castle on Walker Ave. My parents met and fell in love while "dragging" thru the Boar and Castle in the 1960's........we've heard over and over the stories of who really followed who into the parking lot (depending on who was telling the story). So, really I wouldn't be here today if it weren't for that wonderful drive-in. I ate there many times as a kid and loved was a special treat to get to go there. My parents live at the beach now and each year when I went for Christmas (and several times during the year) I would have to bring a case of Castle Sauce with me. Imagine my surprise this year when I went to get it and it was GONE.” --S.H., Greensboro NC

“Please add me to your waiting list for Boar and Castle Sauce. We've been using Castle Sauce since the early seventies. We used to go there and eat fries and Castle Burgers all through High School. We live in Kannapolis, NC now and can usually find it at Harris Teeter. The last time there my wife bought all that they had. We still have a couple of bottles left so we'll have to ration it slowly.” --J. & B. T., Kannapolis NC

“I grew up going to the Boar and Castle Drive-In and have picked up the sauce to take home with me when I lived in other parts of the country and shipped it to family members in other parts of the country so I hate to see the sauce disappear from the market.” --D.K., High Point N.C.

“Please notify me if Boar & Castle Sauce becomes available again. I have been a big fan of the sauce for fifty years, and was a "regular" at the Castle itself for a long time.” –J.S., Pleasant Garden NC

“I grew up about 1/2 mile from the Boar and Castle in Greensboro and went to the same church as the Thomas family that owned the 'Castle'. Castle Sauce has been in our pantry for over 60 years. My parents used it, my family used it, and both of my daughters and their families used it. I'm getting very low in stock as I only have 15 full bottles left as of today. I lived in G'boro for 42 years then moved to FL in 1982. If I wasn't going to G'boro for a while, I would order it and have it shipped by the case to my home in FL. I remember when it was also available in one gallon plastic jugs for retail sale. I was present when they tore down the old 'Castle' and I still have two bricks from the building along with several old 'Castle boards'. Big Jake, the most popular car hop at the Castle opened up a little sandwich shop in G'boro and the only things on the menu were the items served at the Castle. Jake was sometimes a cook at the Castle and he duplicated the sauce 100% at his place. Sad to say, it's no longer in business.” --F.C., Maitland FL

“My friend sent me your website information and I had to write-- just wondering if there is any chance of ever seeing Boar & Castle sauce again. I too went to the Castle in my high school years (I am 64 years old) and remember those pan rolls & Castleburgers like it was yesterday.” --J.S.

If you have a Boar & Castle memory you'd like to share, or if you'd like to be notified if Boar & Castle Sauce becomes available again, please email me (sales"AT"carolinasauce"DOT"com) or leave a comment. I'll be sharing more Boar & Castle stories in future posts.

Zestfully yours,

Thursday, August 14, 2008

Walkerswood Jonkanoo Pepper Sauce Back In Stock!

Newsflash: Walkerswood Jonkanoo Pepper Sauce is back in stock at the Carolina Sauce Company, after a brief period of unavailability down to the manufacturer level. This fiery Jamaican hot sauce was first introduced to me by a customer who recommended it highly, and promised to purchase it if we would stock it -- and his word was good on both counts. Made with Caribbean hot peppers and island seasonings, this thick and flavorful hot sauce is like bottled tropical sunshine: seriously hot but festively bright and pleasing to the senses. Splash some Jonkanoo Sauce on all your savory fare, from eggs, hashbrowns and breakfast sausage to lunch sandwiches to dinner meals of meat, chicken, seafood or veggies. Like all Walkerswood sauces and seasonings, Jonkanoo Pepper Sauce is an authentic Jamaican product that reflects the cuisine of the island. If you enjoy tropical flavors and exotic seasonings, check out our entire collection of Jerks and Curry products from Jamaica, the Caribbean, the U.S., and South Africa!

Zestfully yours,

Tuesday, August 12, 2008

Quick Tips for Cleaning Your Grill

Don't let a dirty grill with crusted-over grates ruin your cookout with "off" flavors and food stuck to the grill. And don't dread the grill cleanup, either. Just follow these quick and easy tips for cleaning your grill, and for making cleanup less of a dirty chore!

*Before lighting your grill, spray your clean grates with a nonstick vegetable oil spray to prevent (or at least significantly reduce) sticking.

*If using charcoal, line the inside of the grill firebox with heavy-duty foil before adding charcoal. That way, when you're done grilling and the ashes are cold, you can simply lift out the foil and discard.

*Make sure you read the manufacturer's cleaning directions before using any cleaning products or abrasives on your grill grates or racks. You don't want to ruin them, after all! Plus, there might be some helpful hints there that are specific to your grill.

*Clean the grill grates or racks after each use. If they fit in your sink, fill it with hot sudsy waterand place the racks or grates in the sink for a good soak. Once any cooked-on food bits or barbecue sauce is soft enough to wipe off, use a wet cloth to clean the grates. You can use a scrubbing pad IF consistent with the directions that came with your grill.

*If the grill grates or racks are too large to fit in your sink, you could use your bath tub OR a large plastic storage bin full of hot sudsy water. If you don't want to do either of those, then try this trick: While the grates are still hot, cover the grates or racks with wet newspapers or wet paper towels. Carefully remove the hot grates and place on a stack of well-soaked paper towels or newspapers, and then cover with another well-soaked stack of papers and let stand while you eat. By the time you're done with your cookout, the burnt-on food or sauce will usually wipe right off with the wet papers or a wet cloth. You can then use crumpled up heavy foil, a scrubbing pad (if consistent with the manufacturer directions) or stiff grill brush for any remaining stubborn spots.

*If you have a gas grill, clean the inside by turning the gas burners to High, closing the grill lid and letting the grill burn for about 15 minutes. Turn off the burners and let the grill cool. Any stuck food particles should be sufficiently burned so that they'll brush off the grates or racks with a stiff grill brush or crumpled up heavy foil. And don't forget to brush out the bottom of your gas grill at least once a year: remove the grill rack, briquettes and briquette rack and then brush out the bottom of your grill.

Keeping your grill clean will not only make grilling easier and more fun -- food is far less likely to stick to clean grates -- but will also ensure your grilled foods taste as delicious as possible, without any "foreign" bits of old burnt food adding odd, unwanted flavors.

Zestfully yours,
Carolina Sauce Company

Monday, August 11, 2008

Flambeau Dipping Sauce

A customer called today to order a case of Matouk's Flambeau Sauce. While we were talking, he mentioned that he makes a dipping sauce for chicken wings using Matouk's Flambeau. I asked if he'd be willing to share his recipe with me for this blog, and he said sure. It's really simple, and although I haven't yet tested it out in my kitchen (I'm still at the office) I bet this is good on more than just wings and would also taste quite good as a dipping sauce for onion rings, fried mushrooms or zucchini, french fries, shrimp (either fried or boiled), and probably more. Heck, it might also work as an exotic dipping sauce for barbecue!

All you need to remember to make this fiery and flavorful dipping sauce is the ratio 3 to 1. Regardless of how much dip you want to make, begin with 3 parts of Matouk's Flambeau Sauce to 1 part ranch dressing. Combine in a bowl and taste for heat. If you want the sauce to be spicier, just stir in more Matouk's and taste again until you get the heat level you want. If you want the sauce milder, then just add more ranch dressing and taste again until you get the dipping sauce mild enough. That's it!

If this flavor combo sounds good to you, then you'll definitely want to try Wahoo Willie's Caribbean Ranch Dressing, a delicious blend of creamy, tangy ranch dressing with just enough caribbean spiciness to tingle your tastebuds. And if Matouk's Flambeau is a bit too hot for you (after all, it is flaming hot!), don't worry: there are 3 other less-fiery but full-flavored varieties of Matouk's Hot Sauce which are sure to please.

Zestfully yours,

Sunday, August 10, 2008

Spicy Thai Chicken Wings

Here's a Thai twist on Buffalo style hot wings, from the folks at A Taste of Thai:

2 lbs chicken wings
1/2 cup A Taste of Thai Garlic Chili Pepper Sauce
1 Tbs vegetable oil

Clean and trim the chicken wings, cutting at the joints and discarding the tips. You should have around 20 pieces. In a large bowl, combine the garlic chili pepper sauce and the oil, then add the wings and toss to coat evenly and well. To Grill: Grill over medium heat, cooking about 15 minutes per side until done. Brush with extra sauce while grilling. To Bake: Preheat oven to 375 degrees. Arrange the wings in a shallow baking pan, and cover with extra sauce. Bake wings at 375 for about 40 minutes or until done, basting with extra sauce while cooking. Note: Discard any leftover sauce from the bowl. If desired, serve with fresh A Taste of Thai Garlic Chili Pepper Sauce on the side.

Zestfully yours,

Looking for other exotic or unusual sauces for chicken wings? I recommend Wahoo Willie's Jamaican Wing Sauce for a spicy jerk-inspired taste sensation, and Scorned Woman Wicked Wing Sauce for a milder but full-flavored buttery-herb treat!

Saturday, August 9, 2008

Cliff's Grilled Cajun Potato Wedges

Here's a flavor-packed alternative to french fries which you can make on your grill or under the broiler. I tried to pin down our friend Cliff on ingredient quantities, but he said there's no need to measure: Go with what "looks right" and it will turn out just fine.

Potatoes (as many as you want), unpeeled, scrubbed clean & patted dry
Olive Oil (not extra virgin)
Slap Ya Mama Cajun Seasoning (Cliff uses the black pepper blend)
Fresh rosemary, if available, stems removed

Cut the potatoes into wedges, place in a resealable plastic bag, and pour in just enough olive oil so you can coat the wedges when you shake the bag. Sprinkle some Slap Ya Mama Cajun Seasoning and rosemary, if using. Seal the bag and shake to coat the potato wedges evenly. Grill or broil until the potatoes are done: the wedges will be fork tender and golden to golden brown. Note: Refrigerate any leftovers and either reheat (in the oven or on the grill works best) or enjoy cold.

Zestfully yours,

Friday, August 8, 2008

Regional Barbecue Styles, Part Deux

A while back, I wrote a post that discussed several of the major regional barbecue styles in the U.S., and identified representative BBQ sauces and dry rubs for the different regional styles. Well, a band here in North Carolina has written a barbecue song that goes through the different styles of barbecue in the south, state by state. It's a hoot!

How about barbecue poetry? Surely someone out there has written an ode to 'cue that waxes poetic about the different styles and flavors found in American barbeque.... If you've found such a poem, or written one yourself, feel free to comment!

Zestfully yours,

Thursday, August 7, 2008

Using Dried Chili Peppers

Have you been tempted by the strange-looking dried chili peppers in your grocery store, but intimidated by the lack of information on what to do with them if you bought them? Or have you been seduced by one or more of these exotic dried chilies and brought them home, only to have them leaving you frustrated and unsatisfied in the kitchen? Don't worry, I'm here to help with some tips on using dried chili (or chile) peppers!

Buy dried peppers online
First, while all dried chilies are... well... wrinkled and old-looking, you still need to know how to avoid the bad ones. Stick to dried peppers that have somewhat shiny skins with dark red or maroon or deep brown or black-brown color, have long uniform pods and are free from signs of mold or decay. Also avoid ones that look gnarled or withered, as opposed to merely crinkly or wrinkled. You can store dried chile peppers in a cool dry place for around 6 months, or for longer in an airtight container in your freezer. Before using, make sure to remove any dust or surface dirt by either wiping the dried peppers with a paper towel or rinsing them with water.

In general, you'll need to rehydrate dried chili peppers before using them in most recipes. An exception is when you want to add dried chile peppers to stews, soups, casseroles or moist meat mixtures that will cook for at least half an hour. In those applications, you can just go ahead and add dried chopped peppers directly without rehydrating them, since the moisture and long cooking time will do the job for you. Some recipes might also recommend toasting dried chile peppers as a first step, to intensify their flavor. You can toast dried peppers by placing them in a roasting pan in the oven (set around 350 degrees or so) for a few minutes, or using a hot, dry heavy skillet on the stove and pressing the dried peppers down to toast each side for a few minutes. Either way, check the peppers regularly to prevent burning, which can give them an unpleasant bitterness.

Buy dried ancho chilies
If you're concerned about how hot the dried chile peppers might be, you can slit them open and remove the seeds (shake them out or brush them away) prior to rehydrating or toasting. Alternatively, you can rehydrated them first to soften, and then cut open and use the tip of a knife to get rid of the seeds and stems. Kitchen shears can be quite helpful in slicing dried or rehydrated chile peppers.

Once you're ready to rehydrate the peppers, place them in a bowl and pour very hot water over the dried peppers to cover. If the chilies won't stay submerged, place a saucer or other lid over the bowl to hold them down. Soak the dried chiles for at least half an hour, and ideally for 1 hour. You'll notice that the peppers will have softened and swelled, and that some of their original color will have been restored. Drain off the soaking water, saving some of it if your recipe calls for pureeing the rehydrated chilies. Cut off any stems, cut open and remove seeds if desired, and then chop or slice as called for by your recipe. If pureeing, puree the rehydrated chiles in a food processor or blender using some of the soaking water. You can then press the puree through a sieve to remove any unwanted seeds or to get a finer texture.

Some of the more common dried chili peppers include the Ancho, which is very wide especially towards the stem end (ancho means wide in Spanish), deep dark red or maroon in color, and mild to medium hot; Pasilla, which is long and of the same relatively narrow width for the entire length of the body, with a dark brown color and very hot; Chipotle, which is a smoked, dried jalapeno, brown in color and hot to very hot with smoky flavor; De Arbol, which is small and very slender, intense red in color and resembles a dried cayenne pepper but its skin is less wrinkled.

You can make a simple but potent chili sauce for tacos and enchiladas by pureeing rehydrated chilies (a combination of Ancho and Pasilla works well) with some of the soaking water, a clove of garlic and a pinch of salt. You can also add a bit of oregano and cumin for a more complex flavor.

So don't fear the dried chiles in your produce section - bring some home, and discover a whole new world of intensely zesty, pungent and spicy flavors!

Zestfully yours,
Carolina Sauce Company

PS:  If you're an experienced chili pepper handler and eater who enjoys fiery foods, check out our new dried jolokia pepper (ghost pepper) pods, now on sale at the Carolina Sauces online store!

Wednesday, August 6, 2008

July's Best-Selling BBQ Sauce, Hot Sauce, etc.

The Carolina Sauce Company best-seller lists for July 2008 in each of the specific product categories have been updated, and are ready for your browsing (and shopping) pleasure. Below are some of the highlights -- Just click on the product category link to go straight to that specific best-seller list.

*Best Selling Hot Sauce: A Canadian hot sauce called Acid Rain Hot Sauce Piquante made the top ten list last month, and I'm glad to see more people are discovering the tasty and fiery flavors created by its unique multi-pepper blend

*Best Selling Barbecue Sauce: A new number one top-selling barbeque sauce was crowned in July, the exotically delicious Carolina Swamp Sauce, which was also the overall best-selling product at the Carolina Sauce Company this past month

*Best Selling Marinades & Dressings: Our very own Greg's Happy Sauce moved up to number 2 on this list! This versatile marinade, grilling & all-purpose cooking sauce has won multiple awards, and it comes with free recipes and a "grilling tips" flyer - and is currently on sale!

*Best Selling Rubs & Seasonings: After finally coming back in stock towards the end of the month, the Tuscan-inspired Char Crust Sun-Dried Tomato & Garlic Seasoning made an impressive debut at number 10 - and it's currently on sale!

*Best Selling Salsa & Relish: All three flavors of Peppers Blue Crab Salsas, made with real Maryland Blue Crab, made the list: flavorful Original, smoky-hot Chipotle & Smoked Corn, and spicy Zesty Blue Crab Salsa

*Best Selling Jerk & Curry Products: This list featured several different dry spice blends, including a delectable newcomer, Knox's Gourmet Jamaican Jerk Dry Rub from the Knox Spice Company in Chicago

*Best Selling North Carolina Products: A local favorite, aptly named Carolina Treet Cooking Barbecue Sauce, continued its stay on this best-seller list

*Best Selling Snacks: The deceptively innocent-looking but spicy-hot Ass Kickin' Jelly Beans came in at number 5 for an impressive debut on this list -- these babies have been known to "out" sneaky office candy thieves who thought they were stealing ordinary jelly beans!

*Best Selling Mustards: Proving true to its name, Durn Good Hot 'n Spicy Mustard from North Carolina moved up to #2 in July -- and it's currently on sale!

*Best Selling Wing Sauce: A zesty personal favorite from upstate New York, Burning Asphalt Buffalo Wing Sauce, finished strong at #3

*Best Selling Gift Sets: We had a newcomer to this list in July, which makes me wonder if the summer heat was playing havoc on romance: the "Love Stinks" Gift Set made the list at #5!

Zestfully yours,

Tuesday, August 5, 2008

Duplin's Finest Hot Barbecue Sauce

If you're looking for authentic eastern North Carolina barbecue sauce, made with vinegar, peppers and no tomatoes, and you like spicy foods, then you have to try our latest find, Duplin's Finest Hot Barbecue Sauce. Made in the tiny town of Warsaw, North Carolina, this vinegar based BBQ sauce has plenty of hot peppers to spice things up, so you might want some creamy slaw handy to help put out the fire if you're feeding folks with tender tongues. Like the original, milder Duplin's Finest Mild Barbecue Sauce, the Hot version of Duplin's Finest is made with apple cider vinegar and a touch of sugar, which means it has less of that tart vinegar "bite" that can sometimes come across as a bit "harsh" in other cooking applications.

While the obvious use for Duplin's Finest BBQ sauce is in Carolina style pulled pork barbeque, there are many other tasty uses for these tangy, tummy-pleasing sauces. You can marinate chicken and meats in either flavor and then grill, broil, bake or roast while basting with more of Duplin's Finest. You can also splash the sauce on fried fish and other fried foods, especially southern specialties like fried okra and hush puppies. I love splashing Duplin's Finest Hot Barbecue Sauce in collards, turnip greens, mustard greens, and even on steamed or sauteed spinach -- basically, any robust greens will take well to vinegar-pepper sauces. You can get both flavors of Duplin's Finest Barbecue Sauce and other delicious and hard-to-find North Carolina Products at the Carolina Sauce Company.

Zestfully yours,

Saturday, August 2, 2008

Char Crust All American Barbecue Seasoning

What do you get when you take a little bit of flavor from each of the major regional American barbecue styles and mix them together with a gourmet chef's art and skill? You get this mouthwatering dry rub and seasoning! Char Crust All American Barbecue Seasoning is the latest creation from Al Farber's Steakhouse in Chicago, and it's truly a stroke of culinary brilliance. The sweetness comes from molasses and brown sugar (Memphis BBQ), tomato richness and tang from Kansas, mustard from South Carolina and the southern Low Country, pepper and vinegar from North Carolina, and chipotle flavor and heat from Texas and the southwest. This dry rub and seasoning is terrific on ribs and other meats, and also adds layers of delicious flavors to chicken, seafood and even veggies - sprinkle it on sweet potato fries (or baked sweet potatoes) for a real treat! It's also good sprinkled on egg dishes, for a change of pace. Like all Char Crust products, Char Crust All American Dry Rub & Seasoning is Kosher certified, and is currently on sale at the Carolina Sauce Company.

Zestfully yours,

Friday, August 1, 2008

July's Top 10 Best Selling Sauces

July saw a new leader emerge as the best-selling sauce at the Carolina Sauce Company online store. Here's the complete list of the top ten best sellers for last month:

1. Carolina Swamp Sauce, a Caribbean-inspired gourmet grilling sauce from North Carolina that adds fabulous flavor to meat, poultry, fish, shrimp and pretty much anything else you'd want to barbecue

2. Capsicana Zing Sauce, another North Carolina original - this spicy, slightly sweet all-purpose pepper sauce adds zippy flavor to your favorite foods and works nicely in recipes

3. Matouk's Calypso Hot Sauce, an authentic West Indian hot sauce made with scotch bonnet peppers in a spicy, slightly sweet mustard base

4. Matouk's Flambeau Hot Sauce: This is the HOTTEST of the Matouk's hot sauces, made with a hefty dose of aged scotch bonnet peppers in a tangy, thick mustard base

5. Matouk's Salsa Picante Hot Pepper Sauce: Not quite as hot as the Flambeau but still quite fiery, this straightforward Caribbean hot sauce has is made with scotch bonnets in a mustard vinegar base with no added sugar or fruit

6. Walkerswood Traditional Jamaican Jerk Seasoning, an intensely flavorful and hot authentic Jamaican jerk paste made the traditional way -- and it's currently on sale!

7. Wells Hog Heaven BBQ Sauce, a true eastern NC vinegar based barbecue sauce with no tomatoes but plenty of tangy, spicy flavor - perfect for pulled pork BBQ

8. Matouk's West Indian Hot Sauce, made in Trinidad & Tobago using aged scotch bonnet peppers and tropical papaya in a rich, thick mustard base

9. Busha Browne's Pukka Pepper Sauce, perhaps the most popular spicy table sauce ever, made in Jamaica in the old colonial style (not a jerk sauce)

10. Bone Suckin' Sauce, thicker style, a western NC or Piedmont style barbeque sauce made with tomatoes, vinegar and spices - currently on sale, and comes with recipes!

Stay tuned, because we'll be updating the product category best-seller lists (i.e., best-selling hot sauces, best-selling BBQ sauces etc.) on the online store in the next few days...

Zestfully yours,