Q-ing With Your Average Joe – Nov 2015

Fiber Joe

Hello all you happy people….

GOBBLE…GOBBLE, everyone! Welcome to November. Here we are a couple of months away from a new year. I’m not sure about you guys, but I can’t wait, mainly because a new year brings the 28TH Annual Fiery Food Show here in ALBQ. Since I live close by, I get a chance to see all of my amazing friends, and of course I get to put on the 4TH Annual Fiber Joe BBQ. Like I said, one of my favorite times of the year can’t wait to see you all.

So this month I thought I would do one of my local favorites,


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The Freakie Foodie – Nov. 2015

Ancient Aliens Sous Vide Potatoes

I have to admit that I am fan of the show Ancient Aliens – especially Giorgio Tsoukalos and his crazy hair. If you aren’t familiar with either, just do an image search on Google for “Aliens” and you will see what I mean.

I also like to tinker and build things, and recently I built my own sous vide controller. For those of you who have not yet been exposed to the wonder that is sous vide, it is essentially cooking vacuum sealed food in very precisely controlled water bath. Chances are if you have eaten in a restaurant recently, at least one of your dishes was prepared this way. The reason is simple, the tight temperature control allows one to cook food at exactly the right temperature very slowly so that food cooks evenly all the way through and cannot overcook. Once the food is fully cooked, it is usually finished on a grill or in a skillet to give it an appetizing appearance and external texture.

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Q-ing With Your Average Joe

by Fiber Joe Madrid

Fiber Joe

Hello all you happy people….

Welcome back! I hope everybody had a fantastic month; hopefully you all had your grills going and drinks flowing. This month I asked a really good friend of mine for one of his signature recipes. He is a competition smoker, a rub and seasoning making genius, a sauce making pro and an all-around BBQing bad ass. Folks I give you Mr. Todd Jilbert with GOLDEN TOAD products. You can find everything he does on his website – www.goldentoad.com.

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Adventures of the Accidental Chilehead


The Sauce Goddess

sauce goddess

I love using super hot chiles as an ingredient to flavor sauces, oils and so on without actually using the chile. This first recipe I am sharing is one of my favorite things to make. It’s something my Mom taught me when I was in college. I have since added bacon and other cheeses (like blue cheese) to make it my own. This version is super spicy and delicious. Wondering what it is? Well we are going to make rich creamy super spicy bacon mac and cheese….. yummmmmm.

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Wickedly Creative Cooking

Mike Isenberg

A couple of years ago my wife and I spent 2 weeks on a road trip through Germany. We had a great time during our vacation, and every restaurant in Germany we visited had some truly excellent sausages on the menu, however, delicious as they were, there were really only slight variations from sausage to sausage, area to area. The flavors were so familiar I felt I could have pulled almost any of these sausages off my grill back home. And it makes sense, seeing how much cultural heritage is shared between Germany and the USA.

After the vacation I set out to make sausages of my own. Not just to make a killer bratwurst, but I was inspired to make something unique that I couldn’t get anywhere else. So I bought a couple of books, a meat grinder, and did some research online and have been experimenting with fresh sausage making for almost a year now.

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Zestfest Midwest 2013: On Stage with Mike Isenberg from Wicked Cactus Sauces

Mike from Wicked Cactus holds his Feast Your Eyes on This trophy

Right after I handed Mike Isenberg his Feast Your Eyes on This Spicy Cooking Challenge trophy at Zestfest Midwest, Mike entertained the crowd with a little of his cooking prowess. Showing a little of what him shine in our video contest, Mike shined on the main stage with a simple yet delicious chicken taco recipe. One of the bright moments from the Zestfest Midwest event shared with you now. Check it out and support Mike by checking out the Wicked Cactus Sauces website for some of the best hot sauces in your community.

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Feast Your Eyes on This Spicy Cooking Challenge 2013 Champion


Here we are ready to announce this year’s champion of our weekly spicy cooking contest. With so much at stake, it is never easy telling someone they didn’t win. This group of 8 contestants are arguably our best set we have had in the 3 years of doing these challenges. I want to thank them all for putting in all their time and showing off their spicy cooking prowess in our ever-growing community. This contest is far from perfect, but I hope we presented an entertaining enough format for people to enjoy, and for our combatants to feel comfortable in. We can’t make everyone happy because there can only be one champion, but everyone of our contestants deserve all the accolades they can get for bringing this contest to new heights with such delicious, mouth-watering spicy recipes. Thank you from the bottom of my heart for giving your all this year. Please give them all your support and go and visit their websites and show them your love and buy their great products.

To continue our thanks I have to really praise the great sponsors who let me organize a prize package valued over $3,000. For a small blog like mine that means I have a lot of great friends who really care. The overall winner of Feast Your Eyes on This Spicy Cooking Challenge will receive a free vendor booth from both the Houston Hot Sauce Festival & Zestfest Midwest. Plus, Chile Pepper Magazine will give an advertising package valued at over $2000. Cash prizes will also be awarded by Endorphin Farms & Refining Fire Chiles. Together, 1st place will receive an additional $300, the runner-up $150, and 3rd place $100. Plus, on top of all that good stuff, they will get one big ass trophy from yours truly. Without these awesome sponsors we would have no contest.

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Feast Your Eyes on This Spicy Cooking Challenge 2013- Contestant Videos The Finals

Round 6 The Final Contestant Videos

Here we are in week 6 of our spicy cooking contest. We started with 8 contestants and have narrowed it down to the final 3. We want to congratulate Jennifer, Mike and Kevin for making it this far. Hopefully they brought their best and will make it very hard on our judges. As you will see with the prizes listed below, everyone is guaranteed at least $100. To be totally cliche here, there can only be one winner and to the winner goes the spoils. There is a lot riding on this contest, so I went and brought back our infamous judge from the last 2 FYEOT, CaJohn Hard to complete our 6 person panel. This is a man that knows something about winning contests.

Final Challenge

We wanted to create some twists in the last round to bring out their creativity. We told our contestants to make 3 dishes that would take traditional cuisine and not only make it spicy, but would also cross over to a completely different ethnicity. So our 3 dishes are:
1- Take an American favorite and put an International spin on it;
2- Take an International Dish and put an American spin on it;
3- Lastly take a popular International favorite and put another International twist on it.
NOTE: They will have 15 minutes to create their video. Both Mike and Jennifer were each a few minutes late with their videos and the judges will subtract 1/2 point from their rules portion of their score.

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Feast Your Eyes on This Spicy Cooking Challenge 2013- Round 5 Contestant Videos

Round 5 Contestant Videos

This round is sponsored by Heartbreaking Dawns
hbd mask

Heartbreaking Dawns has brought the ultimate assortment of Award Winning products to the industry. With a variety of products ranging from dry rubs, grilling sauces, spicy preserves and of course hot sauce, they’ve been cranking out nothing but hits! If you haven’t tried their products yet, some of the must haves are the original Fiery Trail Preserves, the 1498 Scorpion Sauce and the Original Classic Gold. This year they are breaking into onsite food, with a pop-Up Baltimore Pit Beef venture exclusively at Brooklyn’s Smorgasburg event. If you are attending the NYC Hot Sauce Expo, this is right next door and Johnny is planning a Chilehead’s Dream Sandwich Special for that weekend. Head on over to their website by clicking on the picture above and use the code “hbdfan” for 20% off your order!

Round 5 Challenge

The final 4 contestants had 2 make a sandwich and a wrap this round. One had to be cold, whilst the other had to be hot with no preference to which one they chose. One also had to use 3 proteins inside. Lastly, they could not use olives or bleu cheese at all. We also asked them to tell us a little about why they chose what they chose. A little background never hurts in the recipe. It gets us a little closer to our spicy recipe makers.

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Feast Your Eyes on This Spicy Cooking Challenge 2013- Round 4 Contestant Videos

Round 4 Contestant Videos

This round is sponsored by TATS Sauces & Marinades
TATS 6 Feet Under

Our sponsor for this round is once again TATS Sauces & Marinades. They are running a special during the contest for you all faithful viewers. Buy any 2 products and TATS will give a FREE Bottle of their 6 Feet Under hot sauce by typing the word “Nancyboy” in the comments area at checkout. Thanks to Derek and Shauna Jellsey for their double sponsorship with us. Click on the banner above to get you some TATS!

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Feast Your Eyes on This Spicy Cooking Challenge 2013- Round 3 Contestant Videos

Round 3 Contestant Videos

This round is sponsored by Texas Creek Products
Texas Creek Products Capsaicin Drops

Our Round 3 sponsor is Texas Creek Products, makers of Pure Evil Capsaicin Drops. Add heat to your food without changing the flavor. Check out their newest formula with 1,560,000 SHU. Try with baked goods, sauces, soups, drinks, jerky or anything you think needs some extra zip. Pure Evil is not an extract and has no nasty extract taste, just be careful because it has some serious extract heat. Click on the banner above to get you some. A big thanks to Ann Simmons for sponsoring the contest again and being our guest judge for the week.

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Feast Your Eyes on This Spicy Cooking Challenge 2013- Round 2 Contestant Videos

Round 2 Contestant Videos

This Round is sponsored by Cajun Heat
Cajun Heat

Round 2 is being sponsored by our 2011 Feast Your Eyes on This Spicy Cooking Champion, Clement Bourg of Cajun Heat. He will be a guest judge and give a $50 gift card to the winner of this round. Winner of 2012 Golden Chile Award for Best New Product at Zestfest, Best BBQ Sauce of 2012 from ScottRobertsWeb.com and winner of ILIS’ Lenny Award for Best Product of the Year for 2012, Cajun Heat’s C’est Bon Cajun-Q is a product you need to experience. It is special when the bloggers and the industry both agree on what the best products are, and we got it right this time. Check out this BBQ sauce and more award winning Cajun-style products by clicking on the Cajun Heat picture above. I would also like to give a big thank you for the surprise video studio in a box that Clement bestowed upon me Saturday afternoon. I imagine once I open it up, my video production value will immensely improve. Too bad I can’t get a more charismatic persona to take my place. 😀 Thank you much Clement for being more than a friend to yours truly.

Round 2 Challenge:

Refining Fire Chiles sent all the contestants a couple of dried Jay’s Peach Ghost Scorpion Chile Peppers. They had to use these super hot chile peppers in a pasta dish of some kind and add something green for St Patrick’s Day. They did not have to make the dish green, they just had to use something whether it was an herb, vegetable or some moldy cheese. They all had 6 minutes in which to make their video, accept for Sam who by winning round 1 gets to have an additional 2 minutes added to his video if he so chooses. Thanks to Jim Duffy for sending the chiles to our contestants. I hope they can handle the heat.

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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.

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Nick Ney of Cajun Island shares some AWESOME Cajun recipes

The day after the Weekend of Fire show some of us traveled up to Columbus, Ohio to visit Nick Ney’s Cajun Island restaurant and food court. He treated us to some amazing food, including my favorite from last year his Blackened Chicken and Bowtie Pasta. Along with serving he also allowed me to film the recipe for that dish and his Dirty Rice recipe. The best dirty rice I have ever had. A huge thank you to Nick for the wonderful food and hospitality. If there is another one of these in the future, you would be out of your mind to miss it if you could attend. I still am thinking about the amazing Gator Gumbo as well!

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Buddah’s Oven Cooked BBQ Ribs Recipe

Ladies and Gentlemen, I want to share with you my new love of cooking BBQ Ribs. Not on the grill, but in the oven. Is it as good as a grill? I think it is as close as you can get. My BBQ grill took a dive off my deck last year, and I have been since without a real grill. I do have a foo-foo grill, but I certainly couldn’t cook a rack of ribs with it. I show off all the BBQ rubs and BBQ sauces I have in my kitchen, and you will be surprised which BBQ sauce I ended up using. In the end, mouth-watering ribs that were saucy, juicy and mmm mmm good!

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