by brian on November 19, 2009
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Michele Northrup of IntensityAcademy.com has a successful 2 year old hot sauce business, based in Florida, and she shares how she got started and how social networking has increased her sales 3-fold.
Michele Northrup of Intensity Academy
Show notes:
There’s a great video of Michele on MyFoxTampaBay that I posted here on HotSauceDaily.com
by randy on November 13, 2009
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Chad Lowcock of Race City Sauce Works talks with Randy and I about his company and his all natural, gluten free sauces. He also shares what other companies’ sauces he likes to eat. And since Race City Sauce Works is based in Charlotte NC, Chad tells of how he’d like to get a NASCAR driver to sponsor his company!
Show Notes:
Sites, sauces, etc mentioned in the show:
by brian on November 4, 2009
by randy on October 30, 2009
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Nick Ney of Cajun Island
Our interview with Nick Ney of Cajun Island proved to be an interesting look at how success in the chile business often takes an unusual path.
Highlights include:
- Nick’s recipe for blackened baby back ribs
- How being an Army cook put him on the path to becoming a saucepreneur
- The surprising way he developed the Scovie winning Sweet Blackened Sauce
- His thoughts on how to make it in the sauce business…in spite of the “food mafia”
- His big special on Cajun Island Blackening Spice
You can find Nick at www.cajunisland.com
Brian Meagher’s blog: HotSauceDaily
Randy Combs on Twitter: ChileRockin
by randy on October 27, 2009
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Episode 04 heads to Chicago (Da Bears) to talk with Flaming Joe’s Joe Leicht and wife, Robin. This enterprising couple talk about what motivated them to get into the business, what they’ve learned about the hot sauce business, and most importantly, the flaming headdress.
Some of the interview highlights include:
On selling his sauce
Flaming Joe Leicht
When asked how he first started selling his sauces, Joe Leicht says, “Just through friends.. I take a train downtown everyday and there’s…we call them the train friends. It’s kind of weird, but you spend everyday, at least an hour each day, with these people, and through them they’re like a great support group. They’d share it with friends and they’d come in with the orders…and people would say “I need another couple of bottles… almost a groundswell. I still don’t really know the best part of how to sell stuff…I can make a great sauce, but I’m out of my element in the selling part.”
On wearing the flaming headdress
“It (the flaming headdress) has become the alter ego. It’s the whole putting on a super hero costume kind of thing. I become a different person. After the first show, I think I said to CaJohn… “I’m going to have to wear this from now on aren’t I?” He kind of laughed and said “Yep”.”
“People look at me and…I’ve got a flaming head…(they think) it’s got to be the hottest stuff, I don’t want any!…It’s marketing and it gets me
Robin Leicht
attention, but they think it’s going to be super hot and my products are not like that…hot is easy to do, flavor is not.”
On lessons learned
“..Each step of the way is a new experience. Right away, I learned labels. I thought big, number one, in the beginning, “Oh this is going to sell because everybody loves it. Well, we went out to the Fiery Foods show and now you’re up against 200 booths of product. And yes you have a great product and all your friends like it, but now you’re selling against the world…”
“If you really want to turn product, and you’re in this for the money, get a product that’s used up quicker.”
Update: Since recording this interview, Joe and Robin learned they won 5 Scovie Awards! The Scovies are like the Academy Awards for hot sauce. You can see their list of winning Scovies here.
Links from the show:
Scott Roberts Product Review: During this episode, Scott talks about an old friend, Ott’s Wing Sauce .
Brian Meagher’s blog: HotSauceDaily
Randy Combs on Twitter: ChileRockin
Marilyn Meagher on Twitter: ocmdgirlme
Don’t forget: Flaming Joes offers a flat rate $6 shipping charge. This is a great bargain!
by brian on October 15, 2009
by brian on October 8, 2009
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Mark Roelse of Bald Eagle Foods
Episode 02 – we interview Mark Roelse of Bald Eagle Foods. Mark talks about his Buck in Rut Extreme Horseradish and his many other bbq sauces, hot sauces, and his Wisconsin sausages.
Bald Eagle Foods is a small batch manufacturer focusing on quality and flavor.
In the News:
We discuss a couple of hot wings stories in the news, and a new sauce called Holy Jolokia launched by CaJohn and the New Mexico State University.
Wing Zone Inducted into Buffalo Wing Hall of Flame
Chain Leader
Wing Zone also earned third place honors for its Hot sauce – finishing ahead of 31 chicken wing chains across the country.
Worst wings: Anchor Bar
University at Buffalo The Spectrum
But for those of us that prefer quality wings drenched in hot sauce that aren’t small and overpriced, then steer clear of Anchor Bar.
Holy Jolokia sauce packs heat, flavor
Silver City Sun News
The Chile Pepper Institute at New Mexico State University and CaJohn’s Fiery Foods have joined forces to create Holy Jolokia hot sauce made from the Bhut Jolokia or Ghost Pepper.
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by brian on October 1, 2009
by brian on September 28, 2009
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Interview Style Podcast about Hot Sauces
HotSauceWeekly is the world’s first podcast dedicated to hot sauce, fiery foods, barbecue and all things hot and spicy. An interview style show where each week, your host Brian Meagher from HotSauceDaily.com and co-host Randy Combs will talk with hot sauce inventors and manufacturers, barbecue sauce creators, chileheads and bloggers and hot sauce lovin’ people like you.
We’ll talk about salsas, condiments, chile the pepper and chili the food.
News segments will feature what’s new in the world of hot, spicy, fiery foods.
Published weekly, HotSauceWeekly will run about 20-30 minutes.
Listen to each episode on this site, or Subscribe to the podcast feed here.
We’re also in iTunes here.
