Wednesday, June 07, 2006

Show Off Your Ass!?!?!

...And by that we mean your Baboon Ass Brand Hot Sauce product. This is one of the few times you can go around showing off your ass and not get arrested for it.

So, what do you get for showing off your ass? The top three pictures will get awesome gourmet products including but not limited to Baboon Ass Brand Habanero Hot Sauce and Baboon Ass Brand Gone Rabid Hot Sauce with extract.

This picture here of the famous MGM Casino lion with his tiny bottle of Baboon Ass Brand Habanero Hot Sauce is exactly what we DO NOT want to see. Any shmuck can photoshop a downloaded image of this wonderful sauce on thier favorite famous venue. We wanna see you, holding up the sauce. So get rid of that tired old gnome you have been dragging around with you and SHOW OFF YOUR ASS!

RoJo's Gourmet Foods reserves all rights. All decisions are left at the discretion of RoJo's Gourmet Foods. This contest is void where prohibited. No party affiliated with RoJo's Gourmet Foods or thier family members are eligible to be awarded a prize.

Sunday, June 04, 2006

Interviewed On Hot Sauce Blog

Visit Our Friends on Hot Sauce Blog

Meet your Maker #6 - Innuendo Foods
Posted on 06.02.06 by Anthony @ 6:19 am

I had to quickly get some information about Innuendo Foods. Particularily the Baboon Ass brand which seems to be a pretty famous sauce out West. I was fortunate to get in touch with Ron the President of Innuendo Foods and get his thoughts on his hot sauce and the scene in general. Now I am off to run and get some Baboon Ass (that just sounds so wrong).

1) The most obvious questions is why hot sauce where did the idea come from for you to get involved doing this?
Here is an interesting fact; I used to really dislike spicy food. I mean any and all spicy food. I did not even like Buffalo wings because they made my lips burn and I found that type of pain intolerable. One day I had an irresistible craving for hot wings. I have no idea why but I knew I had to have some. Turns out they were kinda spicy. Instead of the usual uncomfortable regret, I embraced the fiery pain bestowed on my lips by those saucy little drumettes. Seems I could not get enough. Not having experience with hot anything I asked the server for some hot sauce. He brought me Tabasco.

I apologize for saying the”T” word. I proceeded to ruin the remaining wings with the vinegary twang of T-sauce. After going on a spree looking for the ultimate hot sauce flavor experience, also known as staring my hot sauce collection, I decided there was not one sauce on the market with all the characteristics I was looking for, hence the creation of “Baboon Ass Brand Habanero Hot Sauce”. I entered it in the amateur hot sauce competition at hot shop in the San Diego area and brought home 2nd place. The shop, having 3 locations offered to buy the product if I was interested in going pro with it. I was and I did.

2)If you had to pick a favorite sauce of yours which would it be?
Right now my favorite is definitely “Bucky Goldstien’s Hot Sauce”. Having just won a first place at Zestfest it is my Golden Child.

Bucky Goldstien’s Hot Sauce is an awesome all around eating sauce. It has a rich sweetness with smoky tones. The blend of chiles includes three kinds of Habaneros in various forms, and ripe red jalapeƱos. Our proprietary blend of spices makes Bucky Goldstien’s Hot Sauce taste great on any thing you eat. Some of my favorite things to do with Bucky Goldstien’s Hot Sauce is mix it in with apricot jam and pour it over baked cream cheese, whisk it with butter for the best wing sauce you ever had, and slather it all over an Ultimate cheeseburger from JBX. As you all know there are a million uses for hot sauce!

3) Any new products we should be ready for from your line?
We have a ton of new product in line for release. Under the Bucky Goldstien’s Line look for; Hot Wing Sauce in 4 Flavors, Brisket & Meat Marinade, BBQ Sauce in 3 flavors, and a Cool Ranch Wing Dip. Under the Baboon Ass Brand We have a Chipotle hot sauce, a Green Jalapeno hot sauce, and a secret product I can’t say anything about yet. We also have some items coming out under our brand of Italian products; “Two Goombaz”, those are not spicy so I leave it at that.

4) What is your favorite sauce that you don’t make?
I tend to be a little fickle when it comes to hot sauce, my taste changes around quite a bit. I gotta give props to Danny Cash for his “Bottled Up Anger”, it is definitely on my top 10 list. I really like the fresh green flavor. I pretty much kill half a bottle at a time of that stuff. I also really like “Around The World” hot sauce from Monty’s Gourmet Foods, it’s the kinda sauce you just want to splash on everything. I especially like it in soup.

5) Do you eat the sauce you make?
Of course I do! First of all, I LOVE my sauces! Secondly, I eat a ton of hot sauce. I would go broke if I had to buy all that sauce at full retail. It is a rare meal that misses a generous dose of the zesty nectar. The only exceptions have been a Kobe Filet Mignon dinner; because I was in a juicy, tender, beef induced trance, and a Moroccan Dinner; because there were no utensils, which confused me. It seemed like sauce would not be conducive to finger food. However, now that I think of it, that Chicken Tagine could have really used a good dose of Bucky Goldstien’s!

6) What’s a typical day like for you?
Oooof! Where do I start? Innuendo Enterprises LLC is a very dynamic business. Aside from making our core line of products we also represent several specialty food manufacturers and distribute their products. We operate as a co-packer and manufacture sauces for other companies. We operate a private label business and provide several national chains with sauces. We even do the occasional trade show or festival for Dave’s Gourmet.

I wouldn’t say I have a typical day. But if I had to describe one, and I’m sure I would be leaving out a bunch of stuff, it would probably go something like this:
5:30am get up, check email, and make coffee. 6:00am – 7:30am get ready, get kids ready for school. 8:15am In line at Starbucks; must have caffeine! 9:00am In office. This is where it gets dicey. Until 6:00pm I could be doing just about anything. The days are rarely the same. One day I am on the road pitching a new product. Making deliveries the next day or going to the plant to run a batch of sauce. I might be creating the next great product in the morning and working with my artist to make sure the labels are right that afternoon. I could be bitching at my printer because they messed up the plates and thought they were good enough anyways. I could be driving or flying somewhere to sell or demo a line or attend a tradeshow or festival. I am most likely at some point reading the threads on my Specialty Food Makers YahooGroup and offering my twisted perspective on whatever debacle had just ruined a newbie’s life, or maybe I’m the one getting advice from some newer members that are not yet as jaded as I have become.

I could go on forever but I think you all get the point. Just know at the end of the day I go to bed feeling like there is nothing I would rather have done with my day. I get to bring you all the greatest hot sauces and gourmet foods available.

7) What sets you aside from the other hot sauce producers out there today?
Well, I’m pretty sure we are the only hot sauce maker that still brews up our special formulas in an old bathtub, and we still mix it up with a weed whacker. Oh, and we only use the freshest, cruelty free, grass fed, free range baboons in our “Baboon Ass Brand Hot Sauces”. No hormone injected freak baboon with 4 asses would ever be allowed in our sauce. We are currently sourcing chimpanzees for our Chimp-otle sauce. We are not having much luck and rather than risk getting some contaminated chimps from overseas I think we will just farm them here like we do the baboons.

Sorry, back to reality… I think what sets us aside is our passion and commitment to our lines. We are not just in it for the money, and if you are in this business you already know, there is no money. So you have to do it for the customers and yourself. If we stopped making the greatest hot sauce in the world, everyone would have to go back to eating spicy vinegar. I just can’t let that happen in my lifetime. I’ve even made it clear to my kids; no matter what happens, the sauce must go on!

8) What is your inspiration before you embark on a new concoction?

The inspiration for “Baboon Ass Brand Habanero Hot Sauce” was very selfish. I wanted a better hot sauce, not sweet, not salty, not vinegary, and not what was currently available, if it was out there already, I couldn’t find it. FLAVOR- I was looking for flavor, and I don’t mean the guy in the Viking hat with the huge clock around his neck! It just so happened I shared some of my sauce and I realized others wanted flavor too.

My own selfish needs are no longer my inspiration. I am inspired to create wonderful complex flavored sauces for everyone to enjoy. The next product is always just a burning taste bud away. Every experience seems to trigger another product. I have a little note pad and I always have it with me. I take it out and write down product ideas as they hit me. Sometimes it’s the weirdest thing that triggers an idea for a new product. When I revisit my list there are usually 2 kinds of reactions to what I had written. What the hell was I thinking? Or I gotta get that made NOW!

9) Outside of creating hot products what else keeps you occupied or inspired to make new products?
I love to cook. Some times just cooking dinner will inspire a new product. While I really love spicy food, some of my newer products will not be hot. Of course you can always add hot sauce to any products that are not hot, and I always do. The really important thing to me is to make sure a product is special. There are already products in stores that anyone can buy. Make yours special and people will want it. I like to incorporate layers of flavors and textures in my products. Innuendo’s goal is to make a line of products that people taste and say “Wow, that’s a really great_________!” You fill in the blank. If I am making something ordinary, then I have failed to express what I was feeling about that product. The best thing that could happen is when I surprise myself. Some products just turn out better than your expectations, and that is a real treat, for both me and the future consumers.

My family is a major inspiration for my business. They are very supportive and all get involved in the projects. My oldest son likes to critique the art for the labels. My youngest son gets to test the hot sauce when he uses the latest words he learned on the playground at school, and my girlfriend is developing her chile-head taste buds.

10) Any weird stories or uses for your hot sauce that you would like to share?
I do actually have a funny story. I was at a function, family and friends mostly. A group of us was outside manning the grill and smoker. Well, I felt it was time to pull the customary piece of “test meat” out of the smoker. Today’s test meat was pork shoulder, which I must say was quite tender and delicious. But who can tell without a little splash of Baboon Ass Brand Hot Sauce on it. So I pull out a bottle of hot sauce and proceed to tear off the neck band. The sound of that plastic neck band tearing caught the attention of one of the kids outside who proceeded to scream and run indoors. Laughing, I mentioned to my friend that his son seemed to have an odd aversion to tamper evident neck bands!

At this point my friend informs me the object of his son’s terror is actually my hot sauce or “sassy sauce” as they have come to know it. Apparently the sassy sauce is used to punish the child when inappropriate language or behavior is exhibited. Who ever though something so good could be used for such evil! I always thought their kids were so well behaved. That would never work with my kids, they would just ask me to scramble some eggs to go with the sauce.

Innuendo Enterprises, LLC.
8010 El Matador Drive
Gilroy, CA 95020
PH: 408.847.4047
FAX: 408.847.5424

Thursday, April 27, 2006

BlowOut Pricing on Dave's Adjustable Insanity Sauce

Those of you who are familiar with the mad scientist of the spicy food world know what disturbing and torturous hot sauces emerge from his evil laboratory. Well this has got to be the most innovative of such products. We want everyone to know how great it is so we have blasted the price to oblivion!

No we are not closing this out, and NO, it is not old inventory…how could it be this is a brand new product! We are in the position to bring you, our customers, the best prices on the best products out there!

For those of you not familiar with this new product, Dave’s Adjustable Heat hot sauce takes you the full spectrum of heat in just one product. You can go from warm to insanity in just a turn of the heat selection dial. The patented container and distribution system allows you to get your PERFECT heat level, and spray it on your food. It is awesome as a tableside condiment and even better next to your smoker, BBQ or grill. Spray the perfect heat level right on your ribs, tri-tip, pork shoulder or what ever your favorite meat. Even works great for grilled veggies!

This price is introductory and only available at RoJo’s Gourmet Foods and for a limited time only. Get yours today. Save a bundle, add some zest!

Sunday, April 02, 2006

Dorset Naga Chile to Give Red Savina a Run for the Record

A Chile pepper grown in a greenhouse in Britain's west country has been claimed as the world's hottest.

The Dorset Naga is so fiery that when the owners break the skin to remove the seeds to sow for the following year's crop they have to wear gloves and be outside in a strong wind so their eyes don't sting.

"It is something I wouldn't eat but some people must like them," said Joy Michaud, who developed the chilli at the Peppers by Post business she runs with her husband Michael at West Bexington.

An American laboratory found the chilli to be almost 60 per cent hotter than the one listed in the Guinness Book of Records. The Naga registered a Scoville heat unit of 876,000. The record holder is a Red Savina Habanero with a rating of 577,000.

The result was so startling that the Dorset pepper was sent for a second test to a laboratory in New York used by the American Spice Trade Association. It recorded a higher figure of 970,000 heat units.

The Naga, which is sold with a health warning, has been developed from a variety that originated in Bangladesh.

The Michauds found the chillis, collected the seed and grew them into plants. It was only when customers told them they were unable to eat curries containing half a small chilli pepper they realised how hot they were.

Mrs Michaud said: "We bought the original Naga Morich chilli from a shop in Bournemouth. It is revered by the Bangladeshis. We have all the certificates and believe it is a world record. We will be in touch with the Guinness Book of Records."

Aktar Miha of the Indis Bangladeshi restaurant in Bournemouth said: "Most people don't cook with it; they just have it near to them when they eat. They just touch their food with it. If you don't know what you are doing it could blow your head off."

Thursday, March 23, 2006

Firefighters Hot Sauce Will Provide Much Needed Relief

By enjoying this amazing pepper sauce you will be helping the Palo Alto Firefighters support many worthy charities.

Palo Alto Fire Fighter Lee Taylor has been growing peppers in the fire station backyard since 1994. After each harvest he would make his famous and zesty pepper sauce - which quickly became a HOT commodity.

Previously available only to firefighters in Palo Alto - Now you can enjoy the fiery taste of Lee's Pepper Sauce. All proceeds from the sales of this sauce will go to charity.

With tragic events like 9/11 and Hurricane Katrina in the news and many local hospitals and schools needing more public assitance, the Palo Alto Fire Department wanted to increase their contributions to charity. Your support, by purchasing this pepper sauce, will help make this possible!

Tuesday, March 07, 2006

Napa Valley Mustard Festival - Marketplace '06

The Marketplace - A Signature Event for Connoisseurs

Celebrate the mustard season and taste mustards from around the world at The Marketplace, A Signature Event for Connoisseurs, on Saturday and Sunday, March 18 and 19, 11 a.m. to 5 p.m., at COPIA: The American Center for Wine, Food & the Arts, in Napa.
Mustard and an array of gourmet products will be showcased alongside sensational Wine Country cuisine, world famous wines, hearty craft brews, and fine arts and crafts. Explore the best of Napa Valley at The Marketplace during the most beautiful time of year in the Wine Country, when the brilliant gold of mustard in bloom carpets hillsides, valleys and vineyards.

"If the sun is shining, you're in for a brilliant experience; if it rains, one of the coziest weekends of the year."

The rain or shine event features food, wine, and art exhibits from throughout Napa Valley. Highlights include fine art and exquisite crafts in expansive tented pavilions...

Celebrity chef cooking demonstrations presented by Viking Stove s and COPIA; MUSIC >>> including Folk, Jazz, Rhythm & Blues, Swamp Boogie Blues, and Zydeco!...a Sunset Magazine pavilion, and a KGO Newstalk AM 810 live remote broadcast of Dining Around with Gene Burns; and activities for children which include a hands-on art project area for children presented by the Arts Council of Napa Valley.

Advance Admission Package at $30 per person includes event admission and tasting package (eight food tasting tickets, five wine tasting tickets, and wine glass; must be 21 to purchase). The Admission Package will be available for $35 at the door. Admission for Students 13-20 is $10 (includes 5 food tasting tickets); Children ages 6 to 12 will be admitted for $5; and Children under 6 are admitted free.

Tickets are available in advance by phone and online order, and at various outlets.

Come visit RoJo's Gourmet Foods at the Dave's Gourmet Booth. Mention the Blog and we'll give you a bigger discount!

Sunday, March 05, 2006

Crystal Hot Sauce Leaves New Orleans

Baumer foods Inc., most famous for its Crystal Hot Sauce is moving from their Tulane Avenue building. The specialty food company plans to occupy a building in St. John Parish.

Owner Alvin Baumer Jr would have liked to stay in New Orleans, however , hurricane Katrina filled their building with over five feet of water. Baumer was unable to find another suitable building within the Crescent City.

Before Katrina Baumer ran four lines twenty-four hours a day, five days a week. Baumer employed 220 people and posted sales of $54 million dollars.

Opening of the new plant is scheduled for the summer of 2006. Baumer expects to hire approximately 150 employees and hopes to expand and hire more people.

Baumer has a long history with the city of New Orleans. The company owns the building in New Orleans and is concidering keeping it as a warehouse. Many states have solicited him to relocate, but he never intended to relocate. The family business has operated in New Orleans since 1923.

Baumer to have their signature products back in restaurants and store shelves as soon as possible.

Don't Play With Your Food! - The Premier

Here is what you have been waiting for, the first official DPWYF image. Just in case you missed out on what to do, here are the simple rules:

We play with the food in the form of posting a photograph. While nothing has been done to alter the image, it should be somewhat challenging to identify. See, there it is on the right. Instead of you telling us not to play with our food, you will tell us what the food is in the photo. The winner of the prize is the person to be the first to log into the comment section of "DPWYF!" and correctly and completely identify that food item. The first person to do this wins the prize. Make sure you use a unique name to identify yourself. We will announce the winner on the blog. The prize for each contest will be identified, as we have done below.

The prize for correctly identifying the food in this photograph is an extemely innovative new product from the madman of hot sauce himself, Dave Hirschkop.

"It's Useful And Delicious!"
RoJo's Gourmet Foods will award a bottle of Dave's Hot Sauce & Garden Spray.

This is Brand New from Dave's Gourmet! After years of customers telling Dave that they use hot sauce to keep animals out of their garden and off their dinner table, they had an idea. They created this sauce to be a delicious addition to your food and a great way to keep deer and rabbits from eating your roses and carrots. The pump spray also allows you to have a more even distribution of sauce on your food.

For more information on this and many other product from Dave's Gourmet visit our retail site at:

The terms of this contest are as described and are administered at the discretion of RoJo's Gourmet Foods. In the event of a dispute RoJo's Gourmet Foods reserves the right to make the final decision. All prizes and winners are determined by RoJo's Gourmet Foods. RoJo's Gourmet Foods may substitute any prize at any time for any reason.

Friday, March 03, 2006

Really, It's Gourmet! - Fugu (Blowfish)

Welcome to the first entry of “Really, It’s Gourmet”. Here we will feature food that, for pretty good reasons, you might be afraid to eat. If you know of such a delicacy that might be eluding us, fill us in and we will share it with the world. If you have had personal experience with a featured item, we really want to know how that went for you!

Fugu (blow fish) is a fish which actually contains deadly poison in its organs. Despite the risk, fugu dishes remain a delicacy in Japan. Fugu is referred to as blow, globe, or puffer fish. This characteristic is most obvious as its protection behavior. It's reported that about 40 kinds of blow fish are caught and cultured in Japan and that 10,000 tons of blow fish are consumed each year. Shimonoseki-city in Yamaguchi, is known as Fugu city and supplies a large amount of the deadly delight to extreme food bungee jumpers.

"I want to eat fugu, but I don't want to die"

There is an old expression that goes; "I want to eat fugu, but I don't want to die". Makes sense to me. What I want to know is who was the first person to eat this bloated sea porcupine, and when he died why did people keep eating them? Since fugu's poison can lead to instantaneous deaths of diners, only licensed cooks are allowed to prepare fugu. You must have special skills and extensive knowledge about fugu to be licensed. The poisonous parts of the puffy diver differ, depending on the species you are currently filleting. This keeps things fun, like Russian roulette for sushi lovers. Because of the strict regulations, the number of deaths is decreasing. Well, that’s a relief. I’m feeling much better about having myself a death fish sandwich, and perhaps living through it.

Fugu dishes are usually expensive, perhaps due to the high insurance bills. One meal can cost in the neighborhood of $100 to $200 per person. But there are inexpensive fugu dishes (from $15 to $20) available at some restaurants. Personally I think if it has the potential be your last meal you might as well splurge! It's said that the most poisonous type of fugu, "Tora-fugu," is the most delicious. Tora-fugu is expensive and can cost you over one hundred dollars at a fish market. I would be careful cleaning it when got home! Nowadays, prepared-fugu is sold at grocery stores and online stores, and fugu is eaten at Japanese homes. So beef up your life insurance go online, get some Fugu and make a nice dinner for your spouse. Fugu dishes are becoming more common than they used to be. Winter is the best season to eat fugu. No one wants to die when the weather is nice!

In case you need some Fugu serving suggestions:

  1. Fugu-sashimi - Thinly sliced raw fugu. Served with ponzu dipping sauce.
  2. Fugu-chiri - Vegetables and fugu are simmered in konbu dashi soup in a large pot. Served with ponzu dipping sauce.
  3. Fugu Kara-age - Floured and deep fried. (fish & chips of death)
  4. Fugu Hire-zake - Grilled fin is put in hot sake drink. (Fugutini)

Two Goombaz Crew at Large!

When you think Goombaz, what comes to mind? Our Two Goombaz always think of food. When they think food, pasta is always involved. That’s why our Two Goombaz created this line of fresh from the kettle, Italian gravy.

Two Goombaz brings you the ultimate in flavor and freshness in their line of Italian Gravy (pasta sauce). Two Goombaz makes all of their sauces in small batches to preserve the incredible, old world flavor, and homemade style of these treasured family recipes.

Due a small hiccup with labels, only three of the five members were released. "Tony's Basil & Garlic", "Carmela's Cacciatora”, and "Meadow's Marinara" made bail. The crew will soon be joined by "Silvio's Sicciliana" and "Paulie's Puttanesca"; as soon as they’re lawyer gets them sprung!

Future plans include expanding the crew with a line of Two Goombaz Italian Gravies that feature wine infused flavors, a line of gourmet pasta to compliment the sauces, and a line of Two Goombaz Salad Dressings.

Customers have been writing it to tell us about their experiences with the current members of the “Two Goombaz” crew. This is what they had to say:

We love the fact that your sauces taste so homemade; it does not have that tomato paste flavor that most jar sauces have. J.C., California

Thank you for making “gravy” that tastes like my Mom’s. The Cacciatora reminds me of being back home. R.S., WI

It’s Good….Really, Really, Good! B.H., OR

For more information on the Two Goombaz line contact RoJo’s Gourmet Foods at:

Wednesday, March 01, 2006

Don't Play With Your Food! - The Contest

Welcome to the introduction to RoJo's Gourmet Foods new contest, "Don't Play with your Food!". How many times did you hear the phrase "don't play with your food!" when you were growing up? Do you find yourself telling your kids the same thing? Well that is exactly what we intend to do here. We will play with the food in the form of a photograph. Instead of you telling us not to play with our food, you will tell us what the food is in the photo.

So here is the breakdown; periodically, we will post an image of, what else, food. It will be your job to be the first person to log into the comment section of "DPWYF!" and correctly identify that food item. The first person to do this wins the prize. The prize for each contest will be identified. While the example we chose for the introduction of "DPWYF!" is a particularly easy one to identify, this will not always be the case. Beside there is no prize for the introduction, so what do we have to lose?

Stay tuned fellow foodies this contest will bring some great prizes. As time goes on the pictures will get harder to identify and the prizes will get bigger and better! As always your comments and feedback are always appreciated.

The terms of this contest are as described and are administered at the discretion of RoJo's Gourmet Foods. In the event of a dispute RoJo's Gourmet Foods reserves the right to make the final decision. All prizes and winners are determined by RoJo's Gourmet Foods. RoJo's Gourmet Foods may substitute any prize at any time for any reason.

Sunday, February 26, 2006

California Style BBQ. Get a Jump Start on Spring!

Now that we are just days away from March, the spirits from your Grill, BBQ, or Smoker are calling you with furious endeavor. Whichever one is your weapon of meats construction, the end result is a mouthwatering, juicy, and tender, perfectly cooked cut of your favorite beast. Only one thing could make your fire and smoke licked steak, chop, rib or roast better, the right sauce!

Geno's® award winning barbeque sauce was created with your perfectly constructed Barbecue in mind. You worked all day putting together the best BBQ you could possible imagine. You may have rubbed or marinated the night before, and spent the whole day making sure that the temperature was just right. You put fresh soaked wood chips on the fire every 45 minutes and now it is perfect. The last thing you want is some national brand sauce burying your wonderfully prepared BBQ with flavors that overpower the care you have painstakingly taken.

Geno's® award winning barbeque sauce doesn't mask and cover up the flavor of food and there is no aftertaste. Geno's® is a new category! "It isn't just a barbeque sauce and it isn't just a marinade sauce, it's an all-purpose sauce." Geno's® isn't hickory, smoke, garlic, vinegary or ketchupy in taste. It actually takes on the Natural Flavor of foods. It is never the same twice. You will taste your beef - poultry - pork - fish and other foods separately each time.

Geno's® Barbeque Sauce is available in three award winning flavors: Roundup(mild), Giddyup(spicy), and Stampede(hot). Don’t take our word on how good it is, check out this list of awards:

Place/Year Organization/Magazine / Category / Sauce Type

1st / 2001 Chile Pepper Magazine / Ketchup / Geno's Hot

1st / 2001 American Tasting Institute / Marinade / Geno's Mild

1st / 2000 National BBQ Association / Best Label / Geno's Mild

1st / 2000 NBBQA / Asian Marinade / Geno's Hot

1st / 1999 NBBQA / Asian Marinade / Geno's Hot

2nd / 2001 American Royal / Best Sauce on the Planet / Geno's Hot

2nd / 2000 American Royal / Best Sauce on the Planet / Geno's Hot

2nd / 1999 NBBQA / Mild Barbeque Sauce / Geno's Mild

2nd / 1999 NBBQA / Hot Sauce / Geno's Hot

3rd / 2001 NBBQA / Caribbean Marinade / Geno's Hot

3rd / 2000 Chile Pepper Magazine / Wing Sauce / Geno's Hot

Order any two (2) Jars of Geno's® West Coast Style BBQ Sauce at our already discounted price, during the month of March, and we will send you an extra jar for FREE.

Geno's® West Coast Style BBQ Sauce, It doesn't compete with the meat!

Get your FREE Jar here!

Saturday, February 25, 2006

Southern Tradition Meets California Insanity.

Twenty years ago, J&M Foods began making a variety of products using only the best of ingredients, using a 100 year old family recipe. They're a family owned and run company based on a fundamental principle; to produce the finest baked goods with only the best ingredients

The Original Cheese Straws are a traditional Southern delicacy combining a light crisp texture, with just a hint of “hot.”! Well that would never do for "spicemeister" and self proclaimed madman; Insane Dave Hirschkop. He strapped on his straight jacket and voila, 100 years of tradition goes totally nuts! In our opinion you would have to be nuts to pass up the Dave's Insanity Sauce version of this tasty snack.
Be assured, their family's kitchen uses only the finest natural ingredients for the best-tasting cheese straws you'll ever find.

Serve cheese straws anytime as a snack, appetizer or hors d'oeuvre. They are also a delicious counterpart to soups, salads, and fruit, wine…even jams and chocolate sauce!

For more information on Dave's Insanity Cheese Straws visit:

Tastiest Blog in Cyberspace!

Welcome to the RoJo's Gourmet Foods, The Blog Edition. We are very excited about this new chunk in Cyberspace we are now occupying. We wanted to personally cheer each of you as you find your way to this new resource for all that is tasty. As we settle in to this cyber-pantry of gourmet food concepts, we invite you to post reviews, participate in contests, and be a part of our community. At RoJo’s Gourmet Foods we bring you only the best, all natural, gourmet foods. We strive to keep this philosophy true and bring you only the best content on our Blog. Enjoy!

Visit our retail site: