Attention all Chileheads who entered the Cutting Room Floor Contest from ExtremeFood.com.

I spoke with Blair and learned that he has already received over 200 entries! But about 25% of those entries don’t have photographs. So if your one of that 25%, please re-send your written entry along with a photo (or a few) of your hot sauce collection. Apparently some entries are quite close to winners but cannot be considered without a photo submission. (You have until Feb 20th.)

All entries will be posted in a developing section of Blair’s website, for all Chileheads to enjoy, so it’s your chance to show off your collection! Plus it’s a chance to win one of 5 sets of a never before seen, never going to be repeated Blair’s collectable. 5 more sets will be offered for sale to those that send in an entry.

Contest Recap:
1) Blair wants to know your favorite way to use his Death Sauces.
“I want to hear your greatest use for any of my Death Sauces. No, I do not want a recipe. I want just want to know how you use it. From something as simple as pouring it on your pizza, to keeping bears off your property, to what you do with the bottle itself (whatever! no rules!)” - Just please, no stupid animal tricks.

2) Email Blair pictures of your hot sauce collection.
“I want to see what’s going on with it. It is not based on if you have all my products (of course, that does make it cooler). But whatever you have send all your details, when you started, how many bottles, your most prized, what people think of it, do your friends/family think your nutz, etc. send it all (info, photos, whatever!)” - Whether its one picture or fifty, send it in!

That’s it! Emails must be received by February 20th (the 19th to be safe). Send your entry to: blair@extremefood.com

Contest Disclaimer: By submitting your email for the “Cutting Room Floor Contest”, you are granting Blair’s Sauces & Snacks and Extremefood.com the express right to use all images and content via web, print, audio or other sources.

What is the Cutting Room Floor?
The “Cutting Room Floor” is a medley of Death Sauce Labels that never made it into production, some dating back to 1989. These are some classics! Some are as new as 2005. See the thousands of hours that are spent by the Worlds Most Obsessive Compulsive Chilihead (aka Blair).

There are some really great ones, but for whatever reason just never made it. Over 1 Dozen bottles in each set that are Signed & Numbered. This is the lowest Reserve Set Blair has ever made!

Other news: Blair is working to get the B-99’s shipped by the end of this week! It takes a lot to step up production of a reserve by 4-6 weeks, so he’s really trying to put the pedal to the metal on this one.

Master! Master! Peppermaster. That’s a bold statement. It’s Canadian, eh? When this itsy-bitsy jar showed up on my front porch, a feeling of trepidation crawled down my spine. Why is jar so small? Does it whup that much ass? Will I burn my mouth just by looking at it too long? Good things in small packages? Terrorists?

The real reason I felt so much trepidation is because the jar looks like something you might get at a Texas roadside gift shop along with the inevitable jalapeno jelly and chili mix. You know the kind. It usually has some caricature of Billy Bob the cowhand with flames coming out of this mouth and droplets of sweat shaking out from his face. You know the one.

That picture there is one I crafted with my very poor shot of the jar. I didn’t realize until days after I threw away the empty jar, that I had taken a picture of the FRENCH! side of the label. Wait, isn’t this product Canadian? It can’t be French … they couldn’t handle this heat.

Au Poivron Jerk means Jerk Curry. This Peppermaster blends is a curry-based jerk grilling slather. That’s it, end of list. And what a good slather it is. As is par with the course, I tested this jerk slather on some grilled chicken breasts. It’s one of my favorite ways to try grilling sauces. It’s easy and usually comes out tasting pretty good.

The Peppermaster brushed well onto the chicken. It wasn’t too thick, so the sauce didn’t goop up on the grill grates, nor was it too thin and slide off the chicken to die a horrible death on the holy fires below. The smell was a wonderful blend of jerk spices with a hint, nay, an afterthought of curry. Goldilocks could say the consistency was juuuusst right.

The Heat: This stuff is hot. Just hot. I would rate it B+ on heat. For us chileheads, it’s just hot. It’s a good heat, a dry heat. It’s a heat that slowly fills your mouth up and gives a pleasant capsaicin buzz by the time that last bit of chicken is done.

My father, who did eagerly try the jerked chicken, had to take a few breathers during the meal and exclaim, “Oh man, this is hot!” Heh. He once taught me all I knew about spicy foods, and now the student has become the master.

I could find nothing wrong with this sauce other than the fact that there was so little. The tiny jar this sauce came in only was able to cover about 3 large chicken breasts. I think that was being pretty skimpy.

After doing an exhaustive search on Peppermaster, I couldn’t figure out if the Jerk Curry was available in any size other than micro. If they did bottle it in larger jars (and get a better label) I could see this one sellling big, and I could see myself buying a lot of it.

Heat Rating: 5 out of 10 chiles.
Overall: Two thumbs up.

Brooks Pepperfire Foods Inc.,
26 St-Jean Baptiste, E
Rigaud, Quebec
J0P 1P0
phone: 1-866-451-6770 (toll-free)