Ed Currie

Smokin' Ed Currie of Pucker Butt Pepper Company chats with Scott about how he started growing chile peppers, the current Guinness World Record hottest chile Carolina Reaper pepper, and what is in store for the future. Ken and Scott also discuss the many different major American hot sauce styles and genres.

Ed Currie of the Pucker Butt Pepper Company Interview, Plus American Hot Sauce Genres

Scott Roberts

The Digital Dads Podcast recently had Scott on as a guest to talk about chile peppers, BBQ, hot sauce and being a chilehead in general.

Scott Roberts' Appearance on the Digital Dads Podcast

Scott guides you step by step on how to form a local hot sauce club. Ken Alexander and Scott discuss the health benefits of chile peppers, capsaicin and hot sauce. Boston Ballastic Hot Sauce is reviewed.

Starting a Hot Sauce Club, Plus the Health Benefits of Chile Peppers

This is Scott's recent interview appearance on the Budweiser Big BBQ Radio Show on KTRS in St. Louis with hosts Frank Schmer and Kevin Haberberger. The smokin' discussion touches on barbecue, chile peppers, hot sauce and more!

Scott Roberts' Appearance on the Budweiser Big BBQ Radio Show

Austin D'Almeida  and John Sauchelli of Jersey Barnfire Hot Sauce join Scott on the Skype chatline and describe their unique approach to make flavorful sauces. Ken Alexander takes a turn to review some spicy products, and Scott covers Elijah's Xtreme Ghost Pepper Sauce.

Jersey Barnfire Hot Sauce Interview

Detroit pepper sauce makers Scotty and Suzi Owens of Scotty O'Hotty Hot Sauce join Scott for a chat about their rising new fiery foods company. Also, show sponsor Dan Arnold of Sucklebusters returns to tell Scott about several of his delicious new BBQ seasonings and sauces.

Scotty O'Hotty Hot Sauces' Scotty and Suzi Owens

Ray Lampe

Ray Lampe, AKA Dr. BBQ, returns once again to The Firecast to chat about his new book, Flavorize, to talk about the BBQ Hall of Fame, if Guy Fieri is a true barbecue influence, and his barbecue video courses. Ken and Scott discuss how to add chile pepper spice to dessert items, and Scott explains why he won't add recipes to the audio podcast.

Dr. BBQ Ray Lampe Returns to Chat Barbecue

I was recently interviewed by Wayne Renbjor of the Wren's BBQ Podcast, and talk about all kinds of things including how to try out new sauces to where I got started in the fiery foods industry.

Scott Gets Interviewed on Wren's BBQ Show

Big Moe Cason steps into the interviewee chair and talks about what he likes and doesn't like in barbecue, and also discusses his TV career with shows like BBQ Pitmasters. Ken and Scott list their heroes and mentors in the chilehead world, and Scott reviews Scott O'Hotty's The Ghost Sauce.

Big Moe Cason BBQ Chat

Scott covers all of the major trade shows, expos, festivals and events remaining in 2015 that are of interest to hot sauce fans, chile pepper lovers, and general spicy food fans and chileheads in general, from Scott's calendar on his website.

Upcoming Hot Sauce and Chilehead Events and Festivals For 2015

The podcast featuring hot sauce and barbeque reviewer Scott Roberts that covers all things BBQ, grilling, hot sauce, chile peppers, salsa, buffalo wings, chili con carne, fiery foods and all other spicy stuff! Subscribe to the podcast, and savor the burn!

What a fun show love hearing the passion and ideas only problem is it makes me hungry! :)

Foodie heaven!

If you love BBQ and hot sauce, you need to get your ears and taste buds into this show!

BBLoving!

The Firecast with Scott Roberts Hot Sauce and BBQ Podcast

In the second part of his coverage of the NYC Hot Sauce Expo, Scott chat with Hot Sauce Hall of Fame Nominees Chip Hearn of Peppers and CaJohn Hard of CaJohn's Fiery Foods, as they talk about the history of the fiery foods industry. Ken also discusses whether or not to refrigerate hot sauces, and Scott has sage advice on his to get rid of mosquitoes around camp sites.

Hot Sauce Industry History Chat with Chip Hearn of Peppers and CaJohn Hard of CaJohn's Fiery Foods

Here's a short bonus radio interview from a few years back, when Brad and John on Classic Rock Seattle 92.9 FM asked me about Blair's Death Sauce, the Scoville Scale and what the world's hottest chile pepper (then the Trinidad Scorpion) would do to a person's body.

Scott Talks Scoville Scale and Hot Sauces on the Brad and John Morning Show on Seattle 92.9 FM - Special Edition!

One of the First Ladies of the BBQ competition world, Danielle Dimovski, AKA DivaQ, joins Scott via Skype and talks about her smoker and grill preferences, outdoor cooking pet peeves and favorite flavor combos, and also discusses her TV career as host on the Travel Channel's BBQ Crawl and contestant and barbecue judge on Destination America's BBQ Pitmasters. Ken Alexander joins Scott in his Fiery World segment to engage in a lengthy conversation on the Sriracha hot sauce craze. Scott reviews the Sam and Oliver Sauce Company's Cinder Habanero Hot Sauce.

DivaQ Danielle Dimovski of BBQ Crawl Interview

In this special extra spicy hot, capsaicin-injected episode, Scott chats with Dr. Gillian Dagan of ABC Research Laboratories, and discusses topics such as what a food lab does and the rundown on HPLC testing to determine where things fall on the Scoville Heat Scale. Scott also dispels several chile pepper and hot sauce-related myths, and reviews both Chili Hellion Smoked Habanero Powder and the NatureBox snack service.

Chile Pepper Myths and Science, Featuring Dr. Gillian Dagan of ABC Research Laboratories

Scott chats with New Jersey-based Born to Hula Hot Sauce owners Ed and Amy Bucholtz, who make what Scott picked as best spicy food product of 2014 in their Reaper of Sorrow Carolina Reaper Hot Sauce. In his regular segment, Ken Alexander offers his choices for best fiery foods products of the year.

Best Sauce of the Year Winners Born to Hula, Plus Ken's Favourite Products of 2014

Jennifer Reynolds

Scott interviews the honcho of Sauce Goddess, Jennifer Reynolds, and finds out the story behind her divine BBQ products. Ken and Scott list several holiday hot sauce gift pack specials for your Christmas present shopping, and Scott reviews Bobby Brown Sweet and Spicy BBQ Sauce.

Jennifer Reynolds of Sauce Goddess

What do you have in your indoor kitchen? In an extended Ken's Fiery World segment, Ken Alexander joins Scott as they give a rundown on many of the essential items they keep in their kitchens, from knives, tools, gadgets, pots, pans, and more!

Indoor Kitchen Inventory with Ken and Scott

Sam Peters

Ohio-based pastor and sauce maker Sam Peters of Patter Fam Sauces drops by and gives Scott an exclusive announcement, and talks about his quality product line of condiments and spicy foods. Scott also lists out want he thinks are his personal most despised foods or overrated foods in Western cuisine.

Interview with Sam Peters of Patter Fam Sauces, Plus Scott Lists His Most Hated and Overrated Foods

Reggie Kelly

Former member of the Atlanta Falcons and Cincinnati Bengals, Reggie Kelly, stops by the Firecast to talk about his new lineup of BBQ sauces, salsas, apple butters and jambalaya starters under the Kyvan Foods moniker, how he is steeped in Southern cooking, and what kind of barbecue is preferred in his home state of Mississippi. Also, hot sauce industry veteran Mike Greening of Mike and Diane's Gourmet Kitchen returns to dispense valuable advice to those starting up sauce companies by getting FDA approval and having a solid backup plan in case a recall is needed on your food product if things go awry.

NFL Veteran Reggie Kelly of Kyvan Foods

Dave Anderson

Scott chats with one of the most influential people in all of barbecue, Famous Dave Anderson of the Famous Dave's BBQ restaurant chain. Ken Alexander also stops by and has an in-depth discussion with Scott about capsaicin and chile pepper extract. Scott reviews Jersey Barnfire Original and Black Garlic Hot Sauces.

Famous Dave Anderson of Famous Dave's BBQ Interview

Meathead Goldwyn

Meathead Goldwyn, creator of the world's most popular barbecue website, AmazingRibs.com, joins Scott for an extended conversation about the science of BBQ and grilling.  From busting myths and the perfect way to grill a steak, to the difference between direct and indirect heat and whether or not marinading and brining actually work, Meathead gives us a one-of-a-kind lesson in outdoor cooking you won't want to miss.

Meathead Goldwyn, creator of the world's most popular barbecue website, <a href="http://AmazingRibs.com" rel="nofollow" target="_blank">AmazingRibs.com</a>, joins Scott for an extended conversation about the science of BBQ and grilling.  From busting myths and the perfect way to grill a steak, to the difference between direct and indirect heat and whether or not marinading and brining actually work, Meathead gives us a one-of-a-kind lesson in outdoor cooking you won't want to miss.

Meathead Goldwyn of AmazingRibs.com on the Science of Grilling and Barbecuing

Houston, Texas sauce maker Kevin Billings of High Octane Sauce Co. drops by the Skype chatline and talks with Scott about his approach to making his signature hot sauces, BBQ sauces and salsas. In his Ken's Fiery World segment, Ken Alexander converses with Scott about building a heat tolerance, and Scott lists his Top 10 favorite pepper-based hot sauces of all time.  Plus, Scott reviews Rocky Mountain Sriracha.

Kevin Billings of High Octane Sauce Co, Plus Scott's Top 10 Fave Hot Sauces

Scott chats with the head honcho of Sweet Sunshine Sauces, Paul Harris, and finds out how Paul developed his unique line of brilliant condiments that defy description. On the same theme of sauces that defy easy categorization, Ken and Scott discuss several products that don't fit neatly into one genre of sauce. Scott reviews Trini Mike's Original Hot Sauce; and for his foodie tip of the week, Scott explains how a dental tool can help you in the kitchen.

Interview with Paul Sarris of Sweet Sunshine Sauces

Jim Duffy

It's another white-hot episode, with a pair of growers of the stingingest chile peppers on the planet! This time out, it's a joint interview with Ed Currie of the Puckerbutt Pepper Company (and new holder of the Guinness World Record for Hottest Chilli for his Carolina Reaper pepper) and Jim Duffy of Refining Fire Chiles, as they respond to a recent article on chile peppers put out by Maxim Magazine. Also, in his regular segment, Ken Alexander recaps the end of the 2013 hot sauce festival season, and Scott reviews Madison Chocolatiers West's Gateway to Hell Spicy Caramel Sauce.

Interview with Ed Currie of the Puckerbutt Pepper Company, and Jim Duffy of Refining Fire Chiles

Robyn Medlin Lindars

Robyn Medlin Lindars, AKA The Grill Girl, connects via Skype and chats about grilling and BBQ ideas for the summer. Scott also rants about ZestFest Midwest and the select number of low-IQ people who contact him. Ken Alexander get into a lengthy duscussion about being a chilehead on social networking/social media sites, and Scott reviews four different products from Karma Sauces.

Summer Barbecuing and Grilling Chat with the Grill Girl Robyn Medlin Lindars, Plus Scott's Rants

Scott Zalkind

One of the hottest new pepper sauce concoctors to hit these parts in a while, Scott Zalkind of Lucky Dog Hot Sauces, drops by and chats with Scott Roberts.  Blogger and reviewer Ken Alexander returns from a trip up to the Pacific northwest, the Yukon and Alaska, Scott reviews Fireque BBQ Sauce, and gives a quick foodie tip about charcoal.

Scott Zalkind of Lucky Dog Hot Sauces Interview

Adam Fehr

Adam Fehr, general manager of Florida-based co-packing company Endorphin Farms, answers questions about using a co-packer and when a young hot sauce or BBQ sauce maker should use a third-party company to bottle their products. Weekly guest Ken Alexander lists what he thinks are the top best hot sauces for beginners, and Scott offers a fiendishly tricky suggestion for his Foodie Tip of the Week.

Adam Fehr of Endorphin Farms Talks About Co-Packing Sauces

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