The Fiery-Foods show is this weekend in Albuquerque, NM! It’s going to be a blast so if you don’t have plans yet come down and visit us to try some great sauces, new products, and drink some beer. We will be releasing a new Habanero Chipotle hot sauce, a couple of new Bloody Mary mixers, and re-releasing our popular NOS hot sauces with a new design! Come check it out!

NEW HOT SAUCE: Smokin’ Tailpipe Habanero Chipotle
We just finished this one after 6 months of R&D. The Chipotle peppers blend perfectly with Habanero, Cayenne, fresh garlic and lime. It’s not even on our website yet, but you can buy it at the Fiery-Foods show this weekend before it hits the stores. It’s GOOD!

The NOS is back, Baby!
The NOS has returned in all new packaging. It has the same great sauces in the same great aluminum canisters, but now comes in a cool plastic tube great for travel and displaying in your hot sauce collection. Now it will make you go even faster (for your beer).

Devil’s Highway Habanero Bloody Mary Mix
After years of talking about it (and a lot of market research) we have finally come out with our own Bloody Mary mix! And it’s hot. It’s fantastic flavor is a result of the perfect blending of tomato juice, Habanero and Serrano chile peppers, fresh garlic lime and onion. This is one Bloody Mary mix you won’t have to fix. Take a ride down the Devil’s Highway if you think you’re man (or woman) enough.

Hari-Kari Bloody Mary Jolokia Shot Mix
Yeah, this one’s a little scary, even to us. A dozen or so years ago when we started going camping a lot in Colorado we used to make the hottest, meanest Bloody Mary mix we could from all of the hot sauces in the fridge. Then we’d mix it half and half with Vodka and throw it in a cooler. Later, after a few beers we’d do shots that made you want to punch a bear in the face. The Bloody Mary shot tradition was born and now we are very excited to share this tradition with you. Danny Cash Hot Sauce is stoked to introduce Hari-Kari Bloody Mary Shot Mix. Loaded with Naga Jolokia, Habanero, Serrano, and Thai chiles, Wasabi and garlic, this shot mix will go kamikaze on your pain receptors! Bonzai!

Easy Steak Rub Beef Jerky

I’ve been making beef jerky for about for about ten years now and have made it just about every way you can make it at home without owning a smoker. Cheffy makes the best beef jerky I have ever had but this recipe is easy and quick to make at home and you change the flavor each time very easily.

1. Start with thin cut beef. I buy these packages of pre-cut thin beef round at King Soopers/Krogers. This makes the recipe a snap because I don’t have to hand slice the meat, and the jerky will all be done around the same time because the grocer uses a commercial meat slicer and the thickness is a uniform quarter inch or so.

2. Layout steak on a cutting board and coat top with olive oil. This adds flavor, and keeps the jerky moist in the dehydrator. Infused olive oils make the jerky even better.

3. Shake on a steak rub of your choice. I usually use either Golden Toad Prime Steak Rub or Cajohn’s Chop House Rub. Both are awesome and make great jerky. I have used all kinds of rubs for this jerky and while they turn out good, nothing works better than a good prime steak rub with garlic flavored olive oil. Also, you can add Habanero powder like Zesty Red Boost for a great heat level.

4. Now take a meat tenderizer and beat that jerky into flavor country. Cover all surface areas with a single blow with only the weight of the mallet. Turn the steak over and repeat: oil, rub, mallet.

5. Store in an airtight container and place it in the fridge overnight to let the oil and rub permeate the meat.

6. The next day, put the steak on the dehydrator racks. Layout evenly and allow space for airflow between racks. You can pick up one of these dehydrators at a thrift store for $10 and they rock. Rotate the racks every hour.

7. After 4 hours flip the jerky when you rotate the racks. Also turn them 180 degrees for more even cooking.

8. The jerky will take 6-8 hours to cook like this. Jerky does not need to be brittle, hard or unchewable. I pull it when it barely starts to crack when folded. It almost looks like a well-done steak on the inside and regular jerky on the outside.

9. Store the jerky either in an airtight container or the fridge. I have a vacuum packer that works really well (also at thrift stores for $10).

If anyone decides to give this recipe a shot let me know what you think and if you learned any new tips or found a rub that was great send it my way. Enjoy!

The Weekend of Fire is coming and everyone is going to be there except for Danny Cash Hot Sauce. Although the Cash Crew will be riding the Black Hills outside Sturgis, SD, they will be fully represented by Hot Shots Hot Sauce. That’s right, Mike and Leah will be hosting all of DC’s sauces, including sampling the Naga Sabi Bomb for those man enough to step up to the plate. So check them out and drop some bomb action.

Also, the current NOS bottles, both blue and red, will be discontinued due to rising costs in aluminum. NOS bottles are already in high demand and the Cash Crew really wishes they could keep going with it, but for now, if you ever wanted one, you better get it quick, especially the signed and numbered ones.

That’s right! We’ll be on Channel 2 News’ Morning Show with Chris Parente. Tom, Natalie, and Angie will be sampling the sauces on the air, and Chris and the DC crew will be featured at 6:40, 7:20, 7:40 and 8:35. That’s in the AM, and most of you know that we don’t like to get up early, so you better watch!

Denver’s Channel 2 (CW2)
Morning News
Tuesday, July 24th
6:40, 7:20, 7:40 and 8:35am

If you can’t watch it LIVE, then check out the website soon (www.DannyCash.com), we’ll have the links up and video from the broadcast.

Thanks!

- DC

Eight weeks before the show: We get an email from a guy in the UK who says he can get us Naga Jolokia peppers from Assam, India. We realize we have a shot to be the first company to release a Naga sauce at a hot sauce show. The race is on.
Six weeks to go: The samples are in and the stuff is mind-numbingly hot. Perfect. After some brainstorming we come up with the NagaSake Bomb. A hot sauce with Naga, red Habanero, and Sake.
Five weeks left: Packaging ideas for the NagaSake bomb are flying around everywhere but nothing’s sticking. We decide the idea of putting a sake glass upside down on a Boston round is pretty rad.
Four weeks: Danny & Pepperman decide to throw some wasabi into the small test batch instead of Sake. The kitchen goes nuclear. All agree the sauce is insanely hot and tasty and is so renamed the Naga Sabi Bomb. DING DING.
Three weeks: We find a dude in Kansas that makes custom molded plastic shot glasses and can print logos. All other materials are ordered.
Two weeks: The label is designed. We hear CaJohn is waiting on the same Naga package from the guy in the UK. Damn!
One week: CaJohn releases his show collectible news and DAMN! A Naga sauce! One with Fatalii and Red Savina no less! We STILL don’t have the Naga.
Four Days: The Naga arrives! Thank you! It had to clear UK and US customs inside of 2 weeks and it made it! (Crazy, that stuff IS a bio-hazard and it got right through) The press releases go out before the sauce is even made. The picture of the Naga Sabi Bomb on the press release is filled with fake sauce!
Two Days: Danny & Pepperman strap on the gas masks (seriously) and make the Naga Sabi Bombs.
The Day before the show: All other collectibles are assembled and loaded up with all of the equipment and other sauces we will need in Albuquerque. Relief and alcohol quickly follow.

Day 1: The Road to Albuquerque
We woke up slightly hung-over today, not sure why. But we did find the new bottle of Vodka Blane left us on Sunday almost empty. Bacon and Vodka: what a guy!
The morning traffic sucked but we were soon on the open road doing 95 MPH in the big red toaster.

Party!

We made it to Albuquerque but only after stopping in Santa Fe for beers. Apparently six hours without beer is as long as we can go in that state. Met up with a bunch of buddies during setup. Aaron kept yelling PARTY! for some reason. We tried CaJohn’s 10 sauce. IT’S HOT! Good stuff!
We drank too much that night.

Danny slept vertical to make more room for the beer. Pepperman started to make him a Hannibal Lector mask out of a paper plate but fell asleep.

Day 2: Trade Day

We woke up slightly hung-over today, not sure why. I grabbed my muffin out of the safe and we were on our way. BTW- I’ve never seen an oval peace sign. (Below)

A great day of selling sauce, talking to distributors, meeting HSBers face to face, and making excuses to Nick who insisted on showing up early and busting balls because we couldn’t find anything in our mess under the tent. I know those Hot Blog Sauce labels are in here somewhere…

We pulled it together by the time the chicks showed up that afternoon.

The Creator kept his spirits high even though all his video equipment was stolen by CaJohn and sold to us for pennies on the dollar. Watch for it on EBay and get a deal.

We ended the evening shortly after Nick showed everyone his lens

Day 3: The El Pinto Dinner

We woke up slightly hung-over today, not sure why. Usual day of selling to the public followed by free beer and food at El Pinto. That’s right Huv, FREE BEER. Had to stand while we ate again this year, but it was free!

BLANE: “Danny Cash was at my house about a year ago…” (He actually came up and said that!)
Danny Vader: “Luke, I am not your father….” LOL. I know, it’s dumb.

Day 5: The Last Day

We woke up slightly hung-over today, not sure why. I’m starting to suspect all of the alcohol….or maybe that damn muffin.
Isabella downs a bottle of Ragin’ Red in her new Pepperman shirt. Pepperman approves.
People come in and buy so much stuff that we have 3 products out of 12 left by 2 p.m. Some people actually got mad at us for running out of the mustards.

The booths are broken down, stuff packed up and it’s up to the rooftop bar for one last blowout. After barging in on the Tamales private dining room to say hi and wish Doug a happy B-day, we hit the main bar

We had a lot of fun before they shut us down because we must have been spending too much money, or having too good a time, or showing signs of independent thought, any one of which must be a direct violation of tribal law.

Danny showing Todd and Sara from Golden Toad and Mike from BLP how he rides his Vespa. We had a blast at this show seeing all of you guys again and putting new faces to the names. Can’t wait for Texas! Thanks for making this the best show for DC yet!
LEE@DC
DannyCash.com