Thursday, July 12, 2007

Monty's Smokin' BBQ Sauce; Kansas City Style Done Right!

For those of you who are familiar with Monty’s Gourmet Foods; the new products and complete corporate transformation is old news. The rest of you should get on board because Monty has done BBQ sauce right.

I think we should start with the most standard flavor; Smokin’ Mesquite BBQ Sauce. It is a blend of molasses, herbs, and spices, and all the other goodness that Monty put in. This is the favorite for the BBQ lover; it is sticky and sweet and delicious, with just the right amount of smoky flavor. While this is a fantastic finishing sauce and makes a perfect glaze for your ribs, brisket or what have you, it is not the most daring flavor of the bunch.

The Smokin’ Roasted Garlic BBQ Sauce is the Garlic Lovers Dream. It shows all the qualities of the mesquite sauce minus the molasses; and the garlicky goodness takes over and imparts the magical garlic joujou to anything you dip, brush, or pour this tasty sauce on. I can’t get enough of this one myself!

Chipotle, A word that simply means smoked pepper. It’s not that simple when it comes to Monty’s Smokin’ Chipotle BBQ Sauce. This is a marriage made in heaven. Just the right amount of heat has been joined to just the right amount of sweet. What more could you want? If you like your BBQ spicy Monty has created the perfect sauce for you!

The final product in this line is the Smokin’ No Sugar Added BBQ Sauce. I gotta say this is the first sugar free sauce I have tasted that actually tastes like BBQ Sauce. This sauce is diabetic friendly, carb friendly and most importantly taste bud friendly. Actually it’s Delicious! I have had over 20 people taste this sauce and none of them would believe it is sugar free! I even showed them the label and they still don’t believe it. It tastes that good!

You can get this sauce on sale at or at . Try some you’ll be hooked !

Wednesday, July 11, 2007

New Habanero is Naturally Pest Resistant!

It’s bright orange, nematode resistant, and hot. Make that very hot!

It’s TigerPaw-NR, a new, groundbreaking habanero pepper developed and released recently by scientists at ARS’s U.S. Vegetable Laboratory in Charleston, South Carolina. It’s bound to make an impression on consumers whose desire for pungent peppers is on the rise.

Geneticist Richard Fery, who developed TigerPaw-NR with plant pathologist Judy Thies, says the pepper—named when a fellow scientist saw a picture of its fruit and claimed they looked like tiger paws—will interest casual gardeners and serious growers alike.

“Not only is it among the spiciest ever developed at ARS,” he says, “it’s also highly resistant to many important species of root-knot nematodes.”

How spicy is TigerPaw-NR? It scored a scorching 348,634 on the Scoville Heat Scale, placing it among the elite of the world’s hottest peppers. The Scoville scale shows peppers’ relative heat in terms of their content of capsaicin, the compound that produces a burning sensation on the tongue. JalapeƱos fall into the 3,500-5,000 range of this scale, while habaneros rate 100,000 and higher.

But TigerPaw-NR’s true uniqueness lies in its nematode-resisting abilities. “All habanero-type cultivars currently available to commercial growers and home gardeners are susceptible to nematodes,” says Fery. These microscopic, soilborne worms are major pests of many other crops worldwide.

Read More on the Tiger Paw-NR Habanero...