Great first review eman! Keep em coming!

Great Job Eman! I’m really liked the review, and I’m sure you’ll sell more than a few bottles with all your descriptive words. Hope to see more from you soon!

Sounds like some good stuff! Brian, are you going to Zestfest? I’m gonna need some of this.

Lee@DC on 4/13/2006 at 9:45 am said:

Sounds like some good stuff! Brian, are you going to Zestfest? I’m gonna need some of this.

Hi Lee. I will be there! I’m looking forward to meeting you and tasting some of your delicious sauces as well!

I can’t wait to try some of your sauces Brian! Great review!!

Cool. Zestfest should be a blast this year! I was talking to Cajohn the other day and we were discussing how this could be the best tradeshow we’ve ever done due to the buzz this blog has caused. Can’t wait.

What’s up, Dan?

Brian, how did you come up with your recipes? I’m just wondering how the sauce evolved since it is so unique.

So Brian, I just might have to order my extreme through you instead of Nick, that way theres a possibility in your kindness, that you could be my first signed sauce. Not that it will stop me from opening it and eating it though.

My next hit list for sauces must be:

Mild to Wild - Fiery Hot Habanero Sauce
Loco Luna - Extreme
Marie Sharps - Belizean Heat
Ashley Foods - 357 Mad Dog Extreme Mustard Sauce
S&S - Hotsauce blog sauce.

Lee@DC on 4/13/2006 at 10:56 am said:

Cool. Zestfest should be a blast this year! I was talking to Cajohn the other day and we were discussing how this could be the best tradeshow we’ve ever done due to the buzz this blog has caused. Can’t wait.

What’s up, Dan?

Hey Lee, Good to see you around! I was just talking to Danny the other day on the phone. Good luck with that big private label gig you guys have going!!

Daniel on 4/13/2006 at 11:03 am said:

So Brian, I just might have to order my extreme through you instead of Nick, that way theres a possibility in your kindness, that you could be my first signed sauce. Not that it will stop me from opening it and eating it though.

Hi Daniel! I’d be happy to sign whatever you like (within reason of course:)!

Lee@DC on 4/13/2006 at 10:56 am said:

Cool. Zestfest should be a blast this year! I was talking to Cajohn the other day and we were discussing how this could be the best tradeshow we’ve ever done due to the buzz this blog has caused. Can’t wait.

What’s up, Dan?

Hi Lee! Ancient Chinese secret…

actually, all of the recipes are simply things that I like to eat. Hopefully, others will agree! The original recipe was simply a matter of trial and re-trial. Probably a similar story to a lot of manufacturers in that regard.

I enjoy a depth of flavor and I do not personally favor sauces with overpowering vinegar or “all firepower/no flavor” sauces. I just tried to make something that would have a satisfying level of heat and great flavor, so I jazzed it up with fresh herbs/spices/etc. that could appeal to a broad audience.

My background is in computer game development and I learned a little bit about trying to hit the mass market there. I’m simply trying to do that without sacrificing quality here.

Sorry for the soap box, but I’m trying to honestly answer the question.:)

loco luna brian on 4/13/2006 at 11:28 am said:

Hi Lee! Ancient Chinese secret…

actually, all of the recipes are simply things that I like to eat. Hopefully, others will agree! The original recipe was simply a matter of trial and re-trial. Probably a similar story to a lot of manufacturers in that regard.

I enjoy a depth of flavor and I do not personally favor sauces with overpowering vinegar or “all firepower/no flavor” sauces. I just tried to make something that would have a satisfying level of heat and great flavor, so I jazzed it up with fresh herbs/spices/etc. that could appeal to a broad audience.

My background is in computer game development and I learned a little bit about trying to hit the mass market there. I’m simply trying to do that without sacrificing quality here.

Sorry for the soap box, but I’m trying to honestly answer the question.:)

Doh! I was answering your other question Lee (and yes, ZF will ROCK!):

Lee@DC on 4/13/2006 at 10:59 am said:

Brian, how did you come up with your recipes? I’m just wondering how the sauce evolved since it is so unique.

Dan@ BLP Labels on 4/13/2006 at 11:15 am said:

Hey Lee, Good to see you around! I was just talking to Danny the other day on the phone. Good luck with that big private label gig you guys have going!!

Thanks Dan. The thing’s looking very good. Should know something this week.

Right on, Brian. How long have you been making the sauces? What’s your target market, i.e. gourmet food stores, etc. Where do your ingredients come from? Do you use a co-packer or make the sauces yourself? 20 questions….go.

Lee@DC on 4/13/2006 at 11:30 am said:

Thanks Dan. The thing’s looking very good. Should know something this week.

Excellent. From the sounds of it you guys have really busted your arse on this one. I sure hope it all works out for you guys. You deserve it! Tell Pepperman I said Hi. You know how he gets when he thinks he is being left out of thiings!

Lee@DC on 4/13/2006 at 11:37 am said:

Right on, Brian. How long have you been making the sauces? What’s your target market, i.e. gourmet food stores, etc. Where do your ingredients come from? Do you use a co-packer or make the sauces yourself? 20 questions….go.

Haha.. ok here goes.

I’ve been making various types of salsa’s, BBQ (LOVE my smoker:) and some other stuff for years, but I’m honestly pretty new to the hot sauce market. Maybe that naiveté answers your question about the unique taste a little also? We’ve been in business just over a year now (about 15 months +/-). I spent about 6 months working on my recipe to get something I was really happy with before that. I was inspired to start this craziness by all you guys when I saw a Food Network episode on Zestfest! Thanks for that!

Target market – grocers and specialty food store probably, but in all honesty, it is anywhere that makes sense from a product mix perspective. We are working on restaurants now for the first time and currently have gained a BBQ restaurant that we supply and hopefully a few others soon!

Ingredients – they come primarily from an Austin specialty supplier. Being that we are in Texas, there is a pretty good supply of quality product to be found locally and this allows us to qualify for the “Go Texan” designation. This allows us to get some Texas-centric marketing provided by the state (although I honestly haven’t seen any of it yet). We do get a few ingredients from south of the border, but it is primarily local.

Manufacturing – we do use a co-packer. This is my original recipe that is religiously followed by our manufacturing folks and I have been present for almost all of the cooking. Our volumes are not such that we can justify the investment in our own facility yet, but I hope that we achieve that level in the future. We cook in small batches and create gourmet goodness!

Any other q’s?

Cool. It’s such an off-the-wall thing to start a hot sauce company that I always like hearing other people’s experiences because there are so many different ways it can happen.

I can’t claim to be a guru like Cajohn or Jim, But I do have 1 tip: When sourcing ingredients don’t just think about the next batch, you gotta think about the next 40. It sucks when the rules of supply affect your recipe. Sounds like you have a good supplier. We started out buying our Peppers at the grocery store 4 years ago! Things have changed.

Sounds like you are kicking @ss, Brian. Good work!

Nice job with the review eman.

A 9.5, I need to try this sauce.
Interesting that it has Worcestershire Sauce in it it cause next to hot sauce thats my favorite add-on. So I cant wait to try it.
“This sauce screams EAT ME as soon as you open the cap.” now that says it all I think.

Good Job in advance Brian as I havent tried it, but I will be soon.

and thumbs up to eman for admitting thats its not always about the heat “Maybe for some of the extreme chili heads it will probably not have enough heat”

Daniel on 4/13/2006 at 11:10 am said:

My next hit list for sauces must be:

Mild to Wild - Fiery Hot Habanero Sauce
Loco Luna - Extreme
Marie Sharps - Belizean Heat
Ashley Foods - 357 Mad Dog Extreme Mustard Sauce
S&S - Hotsauce blog sauce.

That is a great list. You will love all of them!!!

Lee@DC on 4/13/2006 at 12:36 pm said:

Cool. It’s such an off-the-wall thing to start a hot sauce company that I always like hearing other people’s experiences because there are so many different ways it can happen.

I can’t claim to be a guru like Cajohn or Jim, But I do have 1 tip: When sourcing ingredients don’t just think about the next batch, you gotta think about the next 40. It sucks when the rules of supply affect your recipe. Sounds like you have a good supplier. We started out buying our Peppers at the grocery store 4 years ago! Things have changed.

Sounds like you are kicking @ss, Brian. Good work!

It is an off-the-wall thing, but it has to be an act of love! That’s what keeps us inspired and passionate right?

I truly appreciate the support and advice. I am learning daily from living this stuff as well as from the the kind folks here on the HSB. Thanks a ton! We are all in this together, to some extent, right?

Like Jim says, “we are all friends doing the same thing”

We’ve been helped so much by the cool people in this industry it is good to pass it on whenever possible. Email us anytime.

HSB rocks.

Thanks man. Yes, Jim has been a great resources. HSB does rock and so do you!

“I love you man” haha!:)

Now, who is ready for a little “kumbaya”?

Ok - gotta roll for a while!

nice review eman. I’ve been eating the Hot Lava recently and also find it very, very pleasing to the palate. It’s a perfect compliment to wings and a nice little additon to a good steak. It smells exactly like you described. A must try for the taste alone.

Yumm Yumm Eat’um Up!! Great job Eman!
Hats off to you Brian as well!!
Great people and Great sauce!!

Thanks Tracy and Eman! You guys rock!

MSK…what’s up…haven’t talked for a while….hows things?

Loco Luna extreme has been one of the next sauces to try for the fridge when I clear out the ones I have in there now! ha Sounds like something I should definitely not miss!

eman on 4/13/2006 at 9:14 pm said:

MSK…what’s up…haven’t talked for a while….hows things?

Been ultra busy my friend! Without getting into the details, let’s just say we’ve crammed the entire spring landscaping into 1.5 weeks. Needless to say I feel beaten and battered.

I would share my cool finds and info with the hubby but he is workin

Going away for the weekend with the family. Happy Easter everyone!

Have a Safe & Happy Easter Brian!!!

CaJohn on 4/14/2006 at 9:17 am said:

Have a Safe & Happy Easter Brian!!!

John at 8:45 am Black mamba took it’s 1st victim at are hot sauce table

ya have to wonder about people that don’t take the names seriously….isn’t a black mamba one of the deadliest snakes? I think if I ever try it i’ll approach with caution.

Lee@DC on 4/13/2006 at 10:56 am said:

Cool. Zestfest should be a blast this year! I was talking to Cajohn the other day and we were discussing how this could be the best tradeshow we’ve ever done due to the buzz this blog has caused. Can’t wait.

What’s up, Dan?

I can’t wait to get to Zest Fest! It does sound like it is going to be one great show. And I can’t wait to try that sauce. It does look tasty!

BTW eman, great review!

Bret on 4/14/2006 at 9:30 am said:

John at 8:45 am Black mamba took it’s 1st victim at are hot sauce table

Keep that snake in it’s cage Bret!!!

Happy Easter everyone. Have a great holiday weekend. Play it safe don’t drink and drive! We wan’t you back here in one piece

Funny story about this sauce. Me and Daniel have a friend…lets call him Stingemaster X-2. Well stingemaster refuses to open the sauce to let us try. So we plan on eating lots of chili and sitting in his room until he passes out. THen we steal the sauce.

clint on 4/14/2006 at 1:26 pm said:

Funny story about this sauce. Me and Daniel have a friend…lets call him Stingemaster X-2. Well stingemaster refuses to open the sauce to let us try. So we plan on eating lots of chili and sitting in his room until he passes out. THen we steal the sauce.

A dastardly deed! I say DO NOW

Nice review!!!

loco luna brian on 4/13/2006 at 1:34 pm said:

Thanks man. Yes, Jim has been a great resources. HSB does rock and so do you!

“I love you man” haha!:)

Thanks Brian! I think it was Ben Franklin that said something to the effect that a man (or tamale) owes the best of his efforts to any guild to which he belongs.

Another great guy also says it’s all about ‘Karma’

Jim Campbell (Mild to Wild®) on 4/14/2006 at 10:05 pm said:

Thanks Brian! I think it was Ben Franklin that said something to the effect that a man (or tamale) owes the best of his efforts to any guild to which he belongs.

Another great guy also says it’s all about ‘Karma’

Gotta love the brains on Jim! Honestly whay better guild then the HSB? LOL We are the company we keep right? Plus a little help from Karma never hurts!

Bunch of hippies….

Lee@DC on 4/15/2006 at 3:20 pm said:

Bunch of hippies….

LOL

Brian I try your lava sauce at Jungle Jims Sat. And bought 1 of each great sauce my wife like your mild one. I see you here on the HSB once in awhile. I will try to taste everbody thats on the HSB who makes a sauce. Keep up the good work.

Lee@DC on 4/15/2006 at 3:20 pm said:

Bunch of hippies….

LOL!!!

Tim on 4/16/2006 at 10:42 pm said:

Brian I try your lava sauce at Jungle Jims Sat. And bought 1 of each great sauce my wife like your mild one. I see you here on the HSB once in awhile. I will try to taste everbody thats on the HSB who makes a sauce. Keep up the good work.

Thanks Tim. I appreciate your kind words. Bret at Jungle Jims did tell me that the tasting went well. In fact, he has already reordered! I do appreciate the support. And yes, there are some great sauces represented on the HSB by a number of worthy sauce creators. Thanks again.

I got the set of lava sauces yesterday - fantastic stuff

i like this stuff so much, i just ordered a case of extreme - maybe the best sauce ever…