Feast Your Eyes on This Spicy Cooking Challenge 2012: Round 4

First off, sorry about the lack of video sponsorship visual portion of the video. I tried about 10 times to have it upload, and could not have it upload correctly, so I had no choice but to use the rough copy in all it’s unedited glory. I owe the credits of the video, but tried to make it up here in the post.

I do not want to reveal too much because that is what the video is for, but we have 2 new sponsors adding another $100 each into the contest. $50 of course to the winner of this round, plus a $50 3rd place prize from this week’s sponsor…EatMoreHeat.com. I revealed last night on their live webcast that they were sponsoring the contest with James Wreck as our guest judge this week. I would like to thank James and their krewe in welcoming me into their fold, but especially for donating the money to our spicy cooking challenge. Click on their ad below to check out their live show, each and every Tuesday at 9pm est/6pm pst. They archive their shows so you can watch them even if you miss the live version.

Our 2nd sponsor is Texas Creek Products. They are also generously donating $100 to the challenge, splitting it for 2nd and 3rd place. So we will now have a total of $150 for 2nd place along with Chad Lowcock’s Race City Sauce Works very generous donation of $100. Plus $100 for 3rd place which includes the EatMoreHeat.com donation as well. Texas Creek Products has a variety of Award-winning hot sauces & cooking sauces including a spicy Worcestershire sauce, Ghostfire Hot Sauce and a chipotle BBQ Sauce. Their latest creation is Pure Evil Capsaicin Drops which is made with 15 million Crystalline Capsaicin, BUT it is NOT an extract. There is no metallic extract taste, and has a neutral flavor and smell. You can add it by the drop to any food or sauce and it will increase the heat, without changing the flavor. Texas Creek Products makes all of their sauces in-house in small batches to ensure quality in every bottle. Please check them out at www.TexasCreekProducts.com

Intro Videos can be seen HERE
Chris Bintz of Wicked Cactus Sauces
Shauna Jellsey of TATS Sauces & Marinades
Rob Holdaway of Sticky Brand Sauces
Jeff Porter of the Chile Spot
Chip Welsh of Red Lion Spicy Foods
Steve Zielinski of Crazy Steve’s Pickles & Salsa

Round 1: Comfort Food Battle Videos
Round 2: Potato Challenge Videos
Round 3: Stuffed Challenge Videos

15 thoughts on “Feast Your Eyes on This Spicy Cooking Challenge 2012: Round 4

  • March 28, 2012 at 10:06 am

    Sorry to see Rob go!!! That burger looked soooo good! Well done by everyone else! Can’t wait to see what yall do with Texas grub!

  • March 28, 2012 at 12:22 pm

    As stated in Shaunas video, myself AND the meatballs were taken on a journey, per suggestion of the powers that be. When I return from that journey, I will charge up the camera and film some creative Texas grub for yalls.

  • March 28, 2012 at 7:23 pm

    This week scoring breakdown:
    Chris- 1,1,2,2,2,2,3 = 13 (more video, less slide show)
    Jeff – 1,1,1,1,3,4,4 = 15 (stacking vs stuffing)
    Steve- 1,2,2,3,3,5,6 = 22 (not as appealing as other recipes)
    Shauna- 2,3,3,4,5,5,6 = 28 (lateness + lack creativity & explanation)
    Chip – 3,4,5,5,5,6,6 = 34 (want to see more recipe creation)
    Rob – 4,4,4,5,6,6,6 = 35 (time penalty & creativity was not as high)

  • March 28, 2012 at 8:03 pm

    Great job, Rob! You can cook for me anytime!

  • March 28, 2012 at 10:37 pm

    Ya’ll need to bring it on with the broccoli side. Can’t say I’ve ever seen it on a plate at Texas Roadhouse. Yummmmmm this is a great competition. Sorry to see you go Rob. That burger looked amazing… and that french toast OMG! Being this is a Houston contest, I’m sending out a press release. This will surely peak some interest for the contest and the winner coming to Houston.

    (p.s. nice shirt Buddah)

  • March 28, 2012 at 10:47 pm

    I am glad you approve Carol. We had to fit in something from Texas, and it just seemed to fit in with our two new sponsors. Although Texas Creek Products is from Washington. I ripped my 60’s looking one last week, but it had a nice ride. Still have the big X one too I might wear on a future video.

  • March 28, 2012 at 11:07 pm

    oh man, “stacked” vs “stuffed”, well i guess thats how it goes. I’ll blame this one on my butcher as he didn’t have the 5 inch pork chop I was looking to butterfly and stuff so i had to improvise. It came out just as I intended so I was pleased. Rob-sorry to see you go man, good stuff keep it up. Chris-great win again, congrats! Time to move on to Texas!

  • March 28, 2012 at 11:14 pm

    Thanks, again, Buddah, for the opportunity to guest judge in round 3. I honestly didn’t expect it to be as difficult as it was, which is a tribute to all of you for making my job so hard. Great work!

    Congrats to the Chris, but don’t rest on your laurels. These rounds aren’t additive, y’all start each one at the same level, and anyone can come out on top.

    If I can pass on any advice, it’s:

    – Think _outside_ the box (the farther outside, the better)
    – Let us see you make the food. Show off your mad cooking skills. I like watching knife work because I’m waiting for someone to stab themselves (but that’s just me).
    – Tell us why you do what you do. Why’d you pick that hot sauce, that pepper? What in blazes made you think of doing (whatever)?

    Texas Challenge time, folks. Big food, big flavor. Forget thinking outside the box … throw the bloody box away!

    Best of luck to all of you. Al’s waving for me to shut up and get off the soap box. Now, get cookin’!

  • March 28, 2012 at 11:16 pm

    I just occurred to me that if you’d have wrapped that whole thing in puff pastry, you’d have had a kickin’ stuffed “pork wellington”.

    Rats … I’m getting hungry again …

  • March 29, 2012 at 7:09 am

    Looks like I forgot to say in this video version, (I made about 5) that the videos must be no more than 8 minutes this round. Sorry about that.

  • March 29, 2012 at 7:52 am

    Just to let everyone know, this Saturday starts my new job hours. I no longer have Saturdays and Sundays off, now it is Fridays and Sundays off with new hours 6:30-3:30pm, Thursdays 5am-2pm. It will definitely be harder to go to events without being able to get off Saturdays which is never guaranteed. I do have time off right now for Gunther’s Gourmet Gala May 5 and for Peppers at the Beach May 18-20, plus later this year for the Houston Hot Sauce Show Sept 15-16.

  • March 29, 2012 at 7:11 pm

    My sister is in from outta town! Think I’m gonna cook the challenge and have her taste it on the video. Hope she likes it!

  • March 30, 2012 at 1:55 pm

    Looks like I’ve got some catching up to do. Good luck to the remaining contestants. Can’t wait to see the videos!

  • March 31, 2012 at 3:46 pm

    Omg you guys my sister erica loved the food but it was burning her up! Haha

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