Recent content by cajunheat

It's that time again.... NAME THAT SAUCE!!! This time we have a Louisiana style BBQ sauce. It's a mild BBQ sauce that is vinegar based and contains tomatoes, brown sugar, & mustard. Tangy, sweet, & spicy (just a lil bite) So...what shall we call her?

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Thanks!

If you have any left, try cutting it with a creamy French dressing. The new sauce is basically a Cajun creamy French dressing mixed with my Liquid Napalm or now/will be Fiery Cajun.

You did, at the time that was the only option. Soon after I grabbed the wrong bucket and ended up with the mild. So...what did you think?

Jen, did you get a bottle from me a couple of weeks ago?

Don't eat that all at once! The wing sauce Chad has is a new recipe. It's still hot, but better! I messed up and ended up with a mild and spicy version, thinking I'm gonna keep the mild version next year. The difference would be me eating 15 wings instead of 3 or 4 as far as the heat goes.

yeah, just think tabasco with a lil kick. this sauce is more for the masses then chili heads.

No, I'm not that talented. Jeremie from the Bigredape.com did all but the Voodoo Ash work.

Remember that contest way back when... Well, Chad S submitted the winning name, Smoldering Cajun, and now has almost 25lbs of sauce on the way to his door step. Thanks to all the submitted names and voted!

I use photoshop to create the art portion of the label but not the text. Every time I've added text using photoshop it gets blurred. I use the software that came with the printer that I use to add the text and it's sharp and clear. I'm using the Primera LX400 printer...

Anyone know where I can get fresh/frozen bhut jolokia?

There isn't a picture because the name hasn't been chosen. It's my mildest hot sauce using cayenne pepper and my spice blend. And yes I'm Cajun, just transfered to VA grew up in the New Orleans area.

come on guys...94 views and only 5 votes?

It's time to choose!!!!