We know you think this is going to be difficult, but it’s really all about a shift in focus towards the world’s hottest hot sauces.
Archive for August, 1995
Take a look at just about any refrigerator in America, and you will find some type of barbecue sauce. Although this uniquely American concoction started out years go as a component of traditional barbecuing, it has evolved over the years into a kind of all-purpose summertime condiment for grilled meat and fowl. This metamorphosis has come about largely because most of us do not have the time or the facilities to cook true barbecue. In this time-honored process, fairly large cuts of meat are first flavored with a dry rub or marinade, then hot-smoked at very low temperatures in a drum or pit for eight to twelve hours with an occasional basting of a second sauce, and finally served with a finishing sauce.
Boston Herald, Sunday, August 20, 1995 Not surprisingly, it’s called Inferno and it’s searing sauce maker David Ashley’s name onto the culinary map. The 45-year old mastermind behind the Mad Dog line of sauces couldn’t be happier. After nearly five years of running the business out of his Brighton living room, Ashley is beginning to […]