Category Archives: Hot Sauce, Spicy Food, hotsauce, Fiery World, It’s a Fiery World
When I was approached by Brian Bianchetti from Los Angeles about trying out some of People’s Sausage Company’s People’s Choice Beef Jerky, I did some digging around on the world wide interwebs and discovered that he was part of a family business that started making meat products back in 1929 in downtown L.A. Fast forward to 2016-four generations and almost nine decades later, and they still employ the painstaking, handmade processes utilized when their sausage business first started back in the day. Brian’s dad added beef jerky to their product line along the way, and the rest, as they say, is history!
People’s Choice sent me one of everything they offer: Large packs of thin sliced jerky, their three “signature” lines, and their Beef sticks. What do they all have in common? The quality of beef used is excellent. I wasn’t told what exact cut of beef is used for each, but they all had an excellent base flavor and texture, and I knew I was experiencing a higher quality cut of beef than most jerky I’ve eaten (and I’ve eaten a lot of jerky in my day, folks!). Without exception, it’s a great lineup of styles and flavors. I won’t go into significant detail about every one of them, cause I would jerk you one way and then jerk you another, and then you’d start thinking I was a jerk, and well, we wouldn’t want that, now, would we?! But I will touch on all of them and give a little more detail on a few that truly stood out. So let’s talk some jerky!
The 3 large packs were simply labeled “People’s Choice Beef Jerky” and came in Original, Hot & Spicy, and Teriyaki flavors. They had larger sheets of thin sliced beef, and while albeit tougher than the others, they weren’t overly tough. The Original had a good flavor, focusing on the natural flavor of the beef with a nicely rounded, traditionally minded use of garlic, onion, and other spices. It was slightly sweet, but not overly so, and while not highlighted, had less than 300 mg of sodium per serving, something almost unheard of in jerkyland! As someone who tries to watch my sodium intake, I was very impressed. The Hot and Spicy also had less sodium, but I didn’t find it much spicier than the original. It wasn’t quite a sweet on the front end, and there was a little more discernible pepper flavor, but I wouldn’t go so far as to call it “hot”. But then again, I’m a chilehead, a lover of heat and spice, so this flavor configuration probably works well for most palates. The Teriyaki was understandably sweeter, and with a fairly subtle soy and ginger flavor profile, which I enjoyed because it didn’t overpower the flavor of the beef. It also had slightly more sodium than the other two, which I would have expected.
The Old Fashioned line (also in Original, Hot & Spicy, and Teriyaki) was slightly thicker and in smaller pieces, and was dry, but not Sahara desert dry, if you know what I mean. The marketing sheet says this line features old family recipes, and the flavor profiles follow closely with the large, thin sheets found in the large packs. The one exception is that the smaller, thicker pieces were not as sweet on the front end, with the exception of the teriyaki. And the Hot & Spicy brought more spice and heat forward, and after eating an ounce or so, I could tell my mouth was “feeling the burn”(If you’re reading this during the 2016 presidential campaign, well, no pun intended!) The sodium content in this line, while higher than the thin sheets, was significantly lower than beef jerky you find in most stores.
The Carne Seca line also used a thicker cut of meat, but it was still lean. It was mostly dry, but not tough. I tried the Limon and Limon con (with) Chile. The lime (Limon translates lime-most of the time) flavor was very, very mild and hard to pick up, but there was a slight “brightness” of flavor that I could only attribute to the influence of the citrus. The “with chile” version added a layer of spice that wasn’t overwhelming and played well in the sandbox. The other traditional Mexican flavors were pleasant, the sodium again lower than you’d expect, and while not my favorite in the lineup, I sure wouldn’t turn it down if offered to me.
The Tasting Kitchen line focuses on limited edition, small batch, special flavors, that the company changes every so often. I sampled the Orange Honey Teriyaki, Sweet Chile Habanero, Garlic Ginger, and Sriracha flavors. The first three mentioned featured thick cuts of lean, moist beef, and I felt more like I was eating a nice flank steak, or maybe a round steak that was marinated forever and fully cooked, but not tough at all. The Sriracha, while very lean and flavorful, was much drier than the other three. It was hard to isolate a definitive Sriracha flavor, but after several bites, I felt a nice spice, and if I closed my eyes and concentrated really hard, I could tell that maybe…just maybe, I was eating Sriracha flavored jerky.
The Sweet Chile Habanero was by far my absolute home run favorite! I wrote notes on every product and I’ll just tell you what I wrote about this one in particular- AWESOME!!!!! Okay, I only used 2 exclamation marks in my notes, but I’m all excited now that I’m sharing my thoughts! It was very moist and tender with a great base beef texture and flavor and a sweet front end. I swear that it almost tasted like it had been candied! Crazy good! The habanero heat layers in very nicely, sliding in behind the sweet, ramping up to a discernible burn, but very manageable for most people. And the heat lingers a bit, just like a habanero should, but the sweetness of the beef and other flavors tempers it to a very enjoyable level. This one is definitely worth multiple repeat performances! And it didn’t have any more calories or significant difference in the amount of sugars, etc. found in the other flavors. The Orange Honey Teriyaki was very moist, and slightly sticky. I could discern the orange, and I almost found this one a tad too sweet, but my wife and jerky lovin’ son ( And for the record, no, I did NOT call him a jerk,…even though he did try to steal some before I was ready to fully share the wealth!) really liked this flavor. The Garlic Ginger was also excellent, with subtle Asian tones (I mean, duh, it does have ginger in it) and a well balanced flavor profile.
And the big surprise for me were the Beef Sticks, also in Original, Hot & Spicy, and Teriyaki flavors. I’m generally not a fan of beef sticks because I find them greasy, either too tough or too mushy, and with an artificial tasting flavor. Not this time! They were lean, not greasy or oily at all, and tasted fresh and natural. They had a nice firm casing that was not tough at all, and the meat was just the right texture and consistency. While the Original and Teriyaki mimicked their thinner cousins very closely in their flavor profiles, I found the Hot & Spicy beef stick to be spicier than its cousin, with a nice, layered heat, which I thoroughly enjoyed! I can’t think of a company making similar products that could shake a stick at them! Get it? Stick at them? Beef stick!? Sorry…couldn’t resist. Anyway, I loved them!
So, there you have it, peeps! A great lineup of beef jerky that boasts something for everyone! From traditional to sophisticated and unique, People’s Choice Beef Jerky lived up to their claim of making things that are made with purpose. It’s very difficult to really get a sense for someone’s emotion in an email, much less their passion, but it was easy for me to tell that this family run business in downtown Los Angeles is proud of their products, their roots, their family, and the handcrafted traditions used in crafting some really smart beef jerky. And well they should be! If I have to wrap the company up in one rating, I’d have to give People’s Choice Beef Jerky and all their collective goodness 4.5/5.0 Fiery Worlds!!! And I promise, I’m not jerking you around! I know! I know! But I just couldn’t resist. Go visit their website at www.peopleschoicebeefjerky.com and tell them that “It’s a Fiery World” sent you! Because we all know, Ladies and Gentlemen, that it truly is a Fiery World!
For Immediate Release – May 16, 2016
Contact: Sam Peters, Owner, Patter Fam Sauces, (740)-352-2008 email@example.com
Wheelersburg, OH – Patter Fam Foods, a full-service sauce co-packing facility is now approved for acidic foods manufacturing. A subsidiary of Patter Fam Sauces, LLC, it is located in the Ohio-Kentucky-West Virginia tri-state region, in the heart of some of the richest agricultural regions in the Eastern U.S.
Their niche is the small producer/cottage based industry that is under-served by the co-packing industry. They can produce in quantities as small as 10 gallons or as large as you need. Producers can avoid the large production quantities required by most co-packers.
Patter Fam Foods is actively looking for food producers with a new product or limited budget, restaurants, or start-ups looking for a way to make their product “market ready”. They provide consulting, branding, product development and logistic services. They can manufacture your recipe or develop a private label line for your restaurant or food company.
As an extension of their successful Patter Fam Sauces brand, they have a proven track record for high quality food products and service. Sam Peters said, “We are dedicated to outstanding customer service and partnerships with our clients. Our mission has always been to make every dining experience great!”
Patter Fam Foods is located at 8019 Hayport Road in Wheelersburg, OH at the intersection of Hayport Road and Old Gallia Pike. For more information you may visit their website, or phone 740-352-2008.
Well, I gotta tell you it feels good to be in the review mode once again! And it’s fitting that my first written review in a while comes from my backyard – Cajun Country!! The Rougarou lineup of Louisiana style sauces from the new startup company Bayou Blend, from Napoleonville, Louisiana did not disappoint.
Let’s start with the foundation of their lineup, Cajun Cayenne, since it appears that the Cajun Habanero builds on that profile. At first, this appears to be a pretty straight forward, cayenne based sauce, but it has some pleasant twists. It has a simple ingredient list – cayenne peppers, garlic, onion, vinegar, and spices. It’s a thin sauce, with maybe just a bit more consistency than another very well known Louisiana based sauce, but with a tad more texture. It has a very appealing look, where you can see the fresh spices suspended evenly throughout. I credit the textural difference to those visible flecks of spices and black pepper swimming around in the sauce, kinda like the beady eyes of a gator in the swamp, which is their label and logo mascot. In fact, the black pepper is a fairly dominant player on Cajun Cayenne’s flavor team. I could pick up the garlic and onion notes, and much to my liking, not a lot of salt! I really am not a fan of super salty sauces. Most traditional Louisiana style sauces are simply peppers, salt, and vinegar, and this sauce ( and the other 2 in the lineup) took a nice, bold step to break that mold! At only 40 mg of sodium per teaspoon, there’s lots of room to guage your own saltiness needs in your food, so the sauce compliments, rather than competes, with other ingredients being used.
The heat level is a mild to low medium for the average person, and a definite very mild for the Chilehead, with that quick pop of heat you’d expect with a cayenne pepper based sauce, accented by the vinegar on the front end, with a lingering zing and a playful heat tang. It pairs well with all the staples you’d think with a Louisiana style sauce- eggs, pizza, a “cajunized” bloody mary mix, etc. and with the way the spices are blended, it could easily compliment any sauce or dish.
The Cajun Habanero shares most of the above comments, with the following additions: It obviously adds a layer of heat from the habs, as well as that nice fruity, “citrusy” note that I enjoy from a habanero. The layering of heat with the cayenne is done smartly for this medium heat sauce. You get the quick up front palate pop, then the mid palate heat takes over, which lingers much longer than the cayenne sauce, as would be expected. And for both of these sauces, the vinegar is noticeable, and after all, it is a Louisiana style sauce, but it works well in the overall flavor profile.
These sauces are respectable, if not too, too remarkable and would work well with all the usual staples, as well a companion to lot of other dishes where you want a fairly mild, but somewhat zingy punch of flavor and heat.
Bayou Blend’s Luzianne Red Habanero is a straight up, Louisiana style sauce made of red habanero peppers, salt, and vinegar. It’s thin, red, with a big vinegar front end and a fairly mild habanero heat. I like a nice,traditional Louisiana style sauce to mix with ketchup, add to soups, beans, and eggs. The added heat from the habanero is a nice deviation from either tobasco or cayenne peppers, the stalwarts of Louisiana sauces. And speaking of heat, I would say that even though this is a Hab sauce, it’s only a mild heat, or possibly a medium heat for the faint of heart!
Now if you remember, I love me a good label, and Bayou Blend gets an A+ on their graphics and label design. it’s clean, catchy, not too busy, uses a really catchy font, and just has a great, marketable look about it. Their brand logo of the gator with the name embedded is really clever and eye appealing. And if you’re a sauce maker competing with lots of others on a shelf in the store (where folks buy on looks and impulse, cause they can’t taste it!), then your label is everything! Great job, Bayou Blend!
I’m gonna give Bayou Blend’s Cajun Cayenne and Cajun Habanero both a solid 3 Fiery Worlds, which is above average in my world. They had great flavor, a nice heat balance, and would pair well with most anything. I’m giving the Luziana Red Habanero an average rating of 2 1/2 Fiery Worlds, since it’s really not any hotter than most readily available Louisiana style sauces currently on the market. If the folks at Bayou Blend go back and truly do justice to the habanero’s heat potential, I’d rate it at least 3 Fiery Worlds, since I haven’t seen too many true Louisiana style hab sauces true to the flavor profile with enough heat.
Even though these sauces haven’t made their way to Bayou Blend’s website, bayousnacks.com , I’m sure they’ll be there soon. I’ve tried their original jerky, which is tasty, with great flavor and texture. They have several jerky flavors available, so go check them out. And there you have it, ladies and gentlemen – 3 sauces from a bayou state newcomer to the scene. I encourage you to order some and try them for yourself, and do your own review. I’m just one man with a unique palate and an opinion. And there are lots and lots of tastebuds and taste prefenences out there! Why, you ask? Because we all know – It’s a Fiery World!!
Immediate ReleaseMarch 29th, 2016
Hot Sauce Hall of Fame Class of 2016
The Hot Sauce Hall of Fame Foundation is very proud to announce the Hot Sauce Hall of Fame Class of 2016. The Hot Sauce Hall of Fame will induct 5 people all of which have been very instrumental in the fiery foods. After months of balloting, with just shy of 500 voters, the NYC Hot Sauce Expo is now proud to announce and present the Class of 2016.
This year’s group are the biggest and brightest names in the industry. One of Legend. One of inspiration. Here is your Hot Sauce Hall of Fame Class of 2016.
1. Blair Lazar – Blair’s: Heating up over 31 countries, printed in six languages, and Guinness World
Record certified with the hottest product created, Blair’s passion for peppers is ever present. It is what fuels the fiery phenomena that’s called the Death Sauce.
2. David Tran – Huy Fong Foods (Sriracha Sauce): Started in 1980 and has grown to be the leader in Asian Hot Sauce with his Sriracha Sauce also known to hot sauce fans as the “Rooster Sauce”.
3. Jacob Frank – Founder of Franks Red Hot and one of the biggest selling hot sauces in the country. Frank’s RedHot cayenne pepper sauce was used as the secret ingredient for the first ever Buffalo Wings in Buffalo, New York, putting it on the map and starting the flavor craze that has led to consumers obsession with all things Buffalo-flavor.
4. Marie Sharp – Marie Sharp’s & the Original Melinda’s: Owner Marie Sharp’s Fine Foods Ltd. – Started making sauce in the early 80’s and actually was the creator of Melinda’s sauces. Her sauce is the quintessential Central American hot sauce awesome flavor and great heat!
5. Sam Garner – Texas Pete: This hot sauce was introduced to the world in 1929 and is now the 3rd largest selling hot sauce in the country.
The Hot Sauce Hall of Fame enshrinement ceremony will be held on Saturday April 23rd on the main stage of the NYC Hot Sauce Expo. Inductees will receive a distinctive Red Jacket and a Hall of Fame Ring.
This year the 4th Annual NYC Hot Sauce Expo will take place on April 23rd and 24th at the Brooklyn Expo Center in Brooklyn, NY.
For More Information Please Contact Steve Seabury: firstname.lastname@example.org
Info on the NYC Hot Sauce Expo: http://www.NYCHotSauceExpo.com