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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Sam & Oliver

Member Since 10 Feb 2013
Offline Last Active Dec 29 2017 10:40 PM

Posts I've Made

In Topic: SAmpler Pouches 3 grams

30 August 2017 - 02:30 PM

The packets are known in the industry as "sachets" - we commonly call them packets.  Usually they are about 9 grams.  Most copackers do NOT have the expensive equipment to fill these.  It's a great idea on paper, but trying to track down someone with the machinery is a nightmare.  I believe someone said in a conversation at a show I was at that the Palo Alto guys get theirs filled overseas in China? I think even then they are doing 1 million at a time, lead time and shipping also have to be considered.


Those mini woozy 1.7 oz bottles cost the same COG to fill at a copacker than the 5oz, so at that point, might as well use a working sample they can share with a friend.

In Topic: The 10th Annual Hot Pepper Awards - WINNERS!

08 February 2017 - 08:56 PM

Hot dingity! Truly an honor to have recognition in the community!

Some great names on this list, proud to be up there with these greats!

In Topic: The 10th Annual Hot Pepper Awards - Call For Entries!

31 January 2017 - 10:52 AM

what a tease lol

In Topic: BBQ with Cherries

12 December 2016 - 10:13 AM

Late to the thread but cherries or cherry preserves work well. Scale back the sugar if you use preserves. But definitely do a reduction if using fresh cherries. I prefer sweet Virginia or New England black cherries.

Be careful not to overpower the sauce with garlic if you include it. Consider a dollop of tamarind paste as well. Otherwise choose your favorite BBQ style and go. Also suggest wine vinegar instead of distilled or cider on this.

I tried it as a Charleston type, but the mustard didn't work well.

In Topic: The 10th Annual Hot Pepper Awards - Call For Entries!

02 December 2016 - 06:01 PM