Tabasco is at it again

[Blue's]

Greetings Pepper People:

A lot of you have been awaiting the release of my Blue's Habanero Reserve. I, at first was going to do a limited quantity, kinda like "while quantities last". The demand is to the point that I can sell pallets instead of cases.

My co-packer has searched the country for the quantity of red savinas that I need for mass production. It seems that Tabasco has bought up almost all contracts with the big growers that have very consistant peppers. The co-packer can find smaller quantities scattered around, but that will produce an inconsistant sauce. Any ideas?

Blue's
www.bluesbbq.net

[bubbaschili]

blow em up?

[dreamtheatervt]

Buy up all the vinegar contracts, that is there number #1 ingredient they use. The secondary effect will be that it might force them to make a product of some quality.

BTW, have any of you heard their new radio commercial (it might be on TV as well) where the guy is drinking from a fish tank because he put a few drops of Tabasco on his pizza? I found it to be quite hilarious, kind of like mistaking a pee-wee little league game for Major League Baseball.

[chiliman]

Mybe he's trying to wash the nasty taste out of his mouth. Fish poo is a flavor I would prefer.

[huvason]

Greetings Pepper People:

A lot of you have been awaiting the release of my Blue's Habanero Reserve. I, at first was going to do a limited quantity, kinda like "while quantities last". The demand is to the point that I can sell pallets instead of cases.

My co-packer has searched the country for the quantity of red savinas that I need for mass production. It seems that Tabasco has bought up almost all contracts with the big growers that have very consistant peppers. The co-packer can find smaller quantities scattered around, but that will produce an inconsistant sauce. Any ideas?

Blue's
www.bluesbbq.net

CAll JIm at Mild to Wild pepper co. His Red Savina MAsh is by far the best.

http://www.wildpepper.com/

He sells it in 5 gallon buckets.

[Blue's]

CAll JIm at Mild to Wild pepper co. His Red Savina MAsh is by far the best.

http://www.wildpepper.com/

He sells it in 5 gallon buckets.

Hey Huv:

Wonder what kind of ratios I'd need, preservation etc. and especially we are talking lots of quantity. I'll give Jim a call.

Blue's

[imaguitargod]

it might force them to make a product of some quality.
Bwahahahaha!

Mybe he's trying to wash the nasty taste out of his mouth. Fish poo is a flavor I would prefer.
Ah-men to that!

[Cap'n Bones]

Greetings Pepper People:

My co-packer has searched the country for the quantity of red savinas that I need for mass production. It seems that Tabasco has bought up almost all contracts with the big growers that have very consistant peppers. Any ideas?

Blue's
www.bluesbbq.net (http://www.bluesbbq.net)

:think: Tabasco buying Red Savina's?

[imaguitargod]

:think: Tabasco buying Red Savina's?

Ya, we may have a problem on our hands here.....

[Hillbilly Chili]

They’ll cut it down and neuter it so men with tiny pee pees :shocked: (like the commercial guy, not trying to offend any of my HP Brothers;) ) can say they can handle the Savina.
I have to say I don’t mind the regular tabasco flavor, I just use it instead of catsup when there’s nothing else around.

[huvason]

Hey Huv:

Wonder what kind of ratios I'd need, preservation etc. and especially we are talking lots of quantity. I'll give Jim a call.

Blue's

Jims Mash does have Vinegar, but no salt or preservatives. It is 70-75% peppers solids. You will have to adjust from using fresh Red SAvinas. Here's the mash link

http://www.wildpepper.com/mash.html

he typically sells it in 5 gallon buckets . Not sure if he has anything smaller. Let me know how it goes.

[Blue's]

Jims Mash does have Vinegar, but no salt or preservatives. It is 70-75% peppers solids. You will have to adjust from using fresh Red SAvinas. Here's the mash link

http://www.wildpepper.com/mash.html

he typically sells it in 5 gallon buckets . Not sure if he has anything smaller. Let me know how it goes.

Got things worked out. Will take a little time. Probably won't be using mash. Stay tuned. It takes me a while, but I won't release a product till it's a proven winner.

Blue's
www.bluesbbq.net

[chiliman]

Like the way you operate Blue. Nothing is worth having a second rate product!

[huvason]

Got things worked out. Will take a little time. Probably won't be using mash. Stay tuned. It takes me a while, but I won't release a product till it's a proven winner.

Blue's
www.bluesbbq.net

Glad things worked out for you Blue!

[sevver]

Yes, glad to see that things are coming along for you. Bummer having trouble, but I commend you for sticking with it. Good luck.

[bubbaschili]

gotta admit the chick in the white bikini in the tobasco commercials is hot

[Hillbilly Chili]

Holy Smoke...that was a tabasco commercial???
Thanks Bubba:-)

[tinner666]

So Blue. What ratio of pepper are you using? Just curious. Jim's mash is great, straight. It could probably use some extract.:lol:

[Blue's]

So Blue. What ratio of pepper are you using? Just curious. Jim's mash is great, straight. It could probably use some extract.:lol:

Hey Tinner:

I have Jim's mash here at the house. It is a beautiful thing; however, I won't be using mash. Stay tuned.

As far as ratio, lots of habs, little of everyting else.

Blue's

[marcosauces]

Ya, Jim mash is good, will be using that in my next hot sauce...
I tried on the salsa but the extra vinegar unbalance the taste, so peppers are the way to go sometimes.

[imaguitargod]

Hey Blue, I still have a little bit of the final prototype and used it as a marinade for a few burgers last night.....wow was it good!

[Blue's]

Hey Blue, I still have a little bit of the final prototype and used it as a marinade for a few burgers last night.....wow was it good!

Thanks man!

I am ready to go with the new sauce. It will be a little different than what you have, but close and thicker. Just waitin on labels and waiten and waiten.

Blue's

[marcosauces]

thats the best part blue's..:)

[BigDawg]

Thanks man!

I am ready to go with the new sauce. It will be a little different than what you have, but close and thicker. Just waitin on labels and waiten and waiten.

Blue's

Understand the waiting part blue...we have ordered new high gloss labels for every one of our products and im sweating they will be here for the fiery food show in NM. They keep saying they will, but I havent even seen the proofs that are suppose to be here already. I guess I'll keep the last day before we travel open just for applying labels...

[texas blues]

I first started on hot sauce as a kid with Tabasco. While I eat a variety of hot sauce's nowadays....I don't understand the Tabasco bashing. Is it because they are the biggest hot sauce maker or they have a hidden agenda? Have they "sold out" because I liked them first and now everyone else does too? I suppose they can considered the McDonalds of the hot sauce world but so what? Everyone knows what the product is and they sell heaps of it. So what gives...somebody 'splain me.

[imaguitargod]

I first started on hot sauce as a kid with Tabasco. While I eat a variety of hot sauce's nowadays....I don't understand the Tabasco bashing. Is it because they are the biggest hot sauce maker or they have a hidden agenda? Have they "sold out" because I liked them first and now everyone else does too? I suppose they can considered the McDonalds of the hot sauce world but so what? Everyone knows what the product is and they sell heaps of it. So what gives...somebody 'splain me.
My beef with Tobasco is the ingredients. It's just flavored vinegar in my opinion. I don't even classify it as hot sauce. When you go to buy some at the grocery store, it should be right next to the bottles of distilled vinegar.

[dreamtheatervt]

Most of us would agree with ImALuteGod (sorry, I like that name better).

We probably should be more respectful of it because most of us probably did cut our teeth on Tabasco, Texas Pete, Crystal, Frank's, etc... but at the same time we would like the rest of the world to know what a GOOD hot sauce should be, and it's hard to get the word out because the Tabasco's of the world have a large chunk of marketshare and can undercut the price of good hot sauces. To the neophite, a $1.99 bottle of Tabasco is no different than a $6 bottle of something else. You have to be shown the difference before you understand it. As a personal example, I look at rice. Before I moved to Virginia Tech, rice was...rice. I lived with a Japanese guy my first year, and I had a good Indian friend, and when I invited my Indian friend over to show me how to cook Indian, the two got into a friendly debate over which rice was better...since then I learned that different rices have different qualities and I keep 4 different types of rice on hand because I understand what I'm paying the extra money for.

[JerseyBoyzJerky]

ANY OF YOU GUYS LOOKING FOR A GREAT PRINTER AT A GREAT COST SEND ME A MESSAGE I HAVE A GOOD ONE

[imaguitargod]

ANY OF YOU GUYS LOOKING FOR A GREAT PRINTER AT A GREAT COST SEND ME A MESSAGE I HAVE A GOOD ONE
Ok, we go off topic on stuff alot, which is great. But that post has got me scratching my head. :?: :?: :?: :?:

[chiliman]

I have no beef against the actually company of Tabasco, I just don't like their sauce all that much, I find that the flavor overpowers the food rather than compliments it. With that said, I have sat idly by and listened to folks crush Franks which is still my daily spash (specially the Franks Hotter, yum)

I also think that for the small guys (read: most hot sauce makers on this post board) Tabasco does make it harder to move product in the ascpects of price and the ability (in Blue's case) to corner the market on a particular variety of pepper tus messing up the chance to even make a batch of sauce. They are the goliath and we are at the Davids and words are our stone and sling. Helps to bitch and moan among compadre's.

[imaguitargod]

hey are the goliath and we are at the Davids and words are our stone and sling.
Screw that, I've got a shot gun...

"This is my...BOOM-STICK!"

[DEFCON Creator]

"This is my...BOOM-STICK!"

Ahhhh, Army of Darkness aka Evil Dead 3, nice!

[dreamtheatervt]

Ahhhh, Army of Darkness aka Evil Dead 3, nice!

Which makes McIllheney the primitive screw heads.

[tinner666]

Ok, we go off topic on stuff alot, which is great. But that post has got me scratching my head. :?: :?: :?: :?:
Might have to do with getting labels as opposed to a printer, per se.

[Shooty*]

Groovy.

We dug up part of my lovely lawn today to make a vegetable patch for Mrs Shooty*. Well, actually, it wasn't like a fantastic lawn or anything, and I hate mowing, so I can't knock it really. ANYWAY... she went out and bought a load of seeds (leeks, carrots, lettuce, spinach, brocolli, etc) and, bless her, bought me some Tabasco seeds :)

"Oh," said I, "Red savinas?"

"Um... no... capsicum annuum tabasco".

Chuffed anyway, but what do they need the savinas for?

[chilliman64]

I must admit I like McIllhenney Tabasco, I like their hab variety also. my wife hates me having too much as the vinegar smell from my plate takes her breath away! it can be overpowering but is still much better than no chile at all!