Feast Your Eyes on This Spicy Cooking Challenge 2013- Round 1 Contestant Videos

Round 1 Contestant Videos

This Round is sponsored by TATS Sauces & Marinades
TATS products display

To purchase the best of what TATS Sauces & Marinades have to offer from last year’s Feast Your Eyes on This Spicy Cooking Challenge Champion, Shauna Jellsey, please click the TATS picture above to check out all their great all natural products, including their newly added line of dry rubs and seasonings. Now for the month of March, if you purchase any 4 items, you will receive a FREE bottle of their Black Dahlia Ghost Hickory Barbecue Sauce, winner of a 2011 Lenny Award for best spicy BBQ Sauce. Just mention the FYEOT Spicy Cooking Challenge in the comments box at checkout. Shauna is giving a $50 cash card to the winner of this week’s round as well as being our guest judge with her hubby Derek.
Thanks TATS for your endless support and sponsorship!

Round 1 Challenge:

Let me review what the 1st challenge is for those who missed my video announcement on Wednesday. All the contestants received a jar of pepper jelly from Chef Denise Baxter of Mountain View High School’s Wildcat Cafe & Bakery. We randomly sent them 1 of 4 kinds of pepper jelly, (Red Pepper Habanero, Jalapeno, Mango Habanero and the 2012 Lenny Award winning Pineapple Habanero). Their job is to simply create a spicy dish using their given pepper jelly. If you want to get some of this special pepper jelly and support their culinary arts program just CLICK HERE for info.

I am very positive that this is going to be a very good season because these contestants came out swinging in this 1st round. Even with that said, we had some lateness issues, in fact as of this morning I was still missing Bo’s video which failed to send last night after I went to bed. It is now up, but way late. I would hate to eliminate someone so early because of that. The judges have been informed and will make the necessary deductions in the points going forward. Tracy was also a little late as well, but just about 30 minutes. He will also have his score reduced because of this infraction and since his video was also over by 11 seconds, he will lose points that way too. NSomeone will be eliminated and we will go down to 7, so hopefully their spicy recipes are enough to keep them alive. The winner of this round will not just get the $50 TATS prize, but also a bonus going into the next round.

We have prizes valued over $3,000 this year. Thanks to our great sponsors:
Houston Hot Sauce Festival – Free Booth
Zestfest Midwest – Free Booth
Chile Pepper Magazine – Huge Advertising Package
Endorphin Farms – $400 in cash prizes
Refining Fire Chiles – $150 in cash prizes
Plus our weekly $50 prize sponsors!

Our talented Judges:
Carol Borge
www.HoustonHotSauce.com
Judy Fuhrhop (now replacing Greg Bagarozy)
www.zestfestmidwest.com
Sir McMillan
www.chilepepper.com
Scott Roberts
www.ScottRobertsweb.com
Firehead Thomas
www.ILoveItSpicy.com
Guest Judge:
Shauna & Derek Jellsey www.tatsoriginal.com

Feast Your Eyes Challenge Calendar: (All Videos will be posted at 9am est.)
February 27 Contestant Intro Videos were released LINK
March 6- 1st Challenge LINK
March 9- Midnight is the deadline for the 1st challenge
March 10- All Contestant Videos are posted
March 13- 2nd Challenge
March 16- Midnight Deadline for 2nd challenge
March 17- All Contestant Videos are posted
March 20- 3rd Challenge
March 23- Midnight Deadline for 3rd Challenge
March 24- All Contestant Videos are posted
March 27- 4th Challenge
March 30- Midnight Deadline for 4th Challenge
March 31- All Contestant Videos are posted
April 3- 5th Challenge
April 6- Midnight Deadline for 5th Challenge
April 7- All Contestant Videos are posted
April 10- 6th & Final Challenge
April 13- Midnight Deadline for Final Challenge
April 14- Finalist Videos are posted
April 17- Winner is announced!

THERE IS A POLL AT THE BOTTOM OF THE VIDEO SO PEOPLE CAN PICK THEIR FAVORITES. Now to the videos…

Jennifer Reynolds of Sauce Goddess

Kevin Billings of High Octane Sauce Company

Sam Peters of Patter Fam Sauces

Mike Isenberg of Wicked Cactus Sauces

Ricky Sanders of Madison Chocolatiers West

Tina Tillman of Chesterville Pepper Company

Tracy Carter of JAC’s Tailgaters

Bo Perkins of Addiction Sauces

[poll id=”82″]

Please Share this Review:

20 thoughts on “Feast Your Eyes on This Spicy Cooking Challenge 2013- Round 1 Contestant Videos

  • March 10, 2013 at 11:13 am
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    Not bad for the first week…I usually give a little lee-way on the video production for the first week, but some of you need to step it up…I need better photography of your food…I can’t taste it, so I need to see it. Give me food porn.

  • March 10, 2013 at 11:20 am
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    I really enjoyed all the videos. There was some really good editing and effects and great recipes. Good job everyone.

  • March 10, 2013 at 2:04 pm
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    Well, I got home from church and finally had time to view all the competition. Way to bring it folks! Great cooking by everybody. I loved the creativity of every dish. This is a lot of fun for me and I hope to continue on to the next round. Can’t wait to see what’s next! Again, good job everyone.

  • March 10, 2013 at 3:57 pm
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    Wow what great videos this is going to be fun. It was tough we spent close to 5 hours on this 5 minute video but would not trade it for he world.. Good Luck to all of Y’all!!!

  • March 10, 2013 at 6:09 pm
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    Great job for the first week. A few hitches, it’s to be expected. Personal preference here, but I find colored and patterned plates to be distracting from the food. The only way we get to experience your creations are visually. Make the most of the visual and keep the focus on the food. As FHT said…Food Porn, Baby! lol Good Luck, everyone!

  • March 10, 2013 at 7:05 pm
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    Exactly. MAKE MY STOMACH GROWL! Let’s see some tantalizing close-ups of the finished product. Make sure the lighting is good, too. Visual appeal is a BIG part of the overall score.

  • March 11, 2013 at 12:37 pm
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    I will also add this…go outside the box. If you decide to make the “obvious” dish, i.e. take the easy way out…you won’t be around very long. This is afterall, a cooking contest….show us your chef skills….be innovative!!

  • March 11, 2013 at 3:03 pm
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    great job everyone! i know how crazy this can be trying to get a couple days work into 5 minutes!! any advice i can offer is show how you make every single component of your dish and show a close up of the final product. good luck to eveyone this year, this will be a great competition with a great bunch of chile heads!

  • March 11, 2013 at 3:05 pm
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    what she said, and why didnt anyone do crackers and cream cheese? just kidding

  • March 11, 2013 at 3:26 pm
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    Well I started too use it 🙂 I love that doing stuff like that I guess that is the reason I match my bottles round.. LOL …

  • March 11, 2013 at 3:42 pm
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    Exactly cubed!! FOOD PORN RULES… be glad I am not judging this year… I am quite the ass hole 😉

    Oh, and please do not use someone with palsy as your camera person…. one video I almost got sea sick on… just sayin’

  • March 11, 2013 at 3:53 pm
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    Agree with Thomas. Don’t take the easy way with a dish. You don’t have to be complicated but don’t go the obvious easy way. Also we need to see a nice finished product. But judges from previous years want to see you the chefs on camera and the food clearly coming together on camera. What I mean by clear is good up close shots. I have had people do cooking vids using my chiles and here is a suggestion. You dont have to show all the food prep being done. You can have bowls of your onions, cliantro etc already chopped and looking all nice in bowls ready to go. Just have nice clear shots of them. You dont have to show how you cut up your chicken, duck etc. You can show a plate of the bird or beast already cut to size ready to go. This is just my opinion. You can have most pre-food prep done before camera even comes on and the explain what you items are. Now there may be a slicing technigue you may want to show and in that case you will have to show the food prep.This will give you lots more time to do the actual cooking on camera and interact with your viewers. I love what I am seeing so far. Lets everyone promote this as much as possible. Send the link to your High Profile Foodie friends. Tweet it!Get it out there! You all should be proud of yourselves just for stepping out and doing this!

  • March 11, 2013 at 4:09 pm
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    Thanks for all the tips and input. I’m trying to do a lot of that stuff and I hope that is coming through in the finished product.

  • March 11, 2013 at 5:19 pm
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    Good job for the first week. What gets my attention in the beginning of a video is a shot of the finished dish. Makes me WANT to watch the entire segment. Both Mike and Sam started out strong, made sure to give me the ingredients and the amounts of each (I like how Sam did graphics for those ingredients on the lower third)and had good lighting, sound, and food shots. Mike’s video was fun and very creative and I would say he came in a close 2nd. Sam’s video was thorough, gave me good information, and the food looked great. I was hungry for that dish when his 5 minutes was up. Good job to everyone, looking forward to week 2!

  • March 11, 2013 at 9:50 pm
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    You had that problem too? haha. It’s hard to say all that in five minutes.

  • March 12, 2013 at 2:48 pm
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    I tried Jennifer’s recipe/method last night on 4 pounds of wings. I used a different Jelly and a different seasoning and man it came out yummy! Everything is gone now! Now I have a reason to buy Jellies!!! If you guys need talking lessons just contact myself or Al. We are pros!

  • March 12, 2013 at 10:45 pm
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    Great job, everyone. It’s obvious that there’s a lot of collective talent and expertise competing once again this year. I agree with the comments about showing the finished dish at the start and then working back to it. A tripod or steady hand (very very steady hand) is a must!!!!

  • March 14, 2013 at 9:44 pm
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    Jen, loved the recipe–for sure going to make this right away–so easy and I can tell sticky and sweet and very hot! Best of luck to you–the goddess of sauce!

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