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We are BBQ and Smoking Fanatics…our neighbors are always asking“What are you making that smells so good?!” Nothing tastes as good as something cooked over an open flame. So I asked myself, “Why not Jalapeño and Habanero peppers?” So we did just that and the result was RedBeards Fire Roasted Hot Sauces.Layers and Layers of flavor with that kick you’d expect and want from a quality hot sauce. A hot sauce that good and flavorful shouldn’t be enjoyed by just me and my neighbors, but should sit on the table of every restaurant. Working to bring our sauces to the...

Thermogenesis. . . How is that for your word of the day? This is the fancy term for your inner thermostat being turned up a few degrees. Gee thanks for the big word, but wait a minute. . . I’m not only here to improve your vocabulary. I’m here to reveal some benefits you might not know about hot sauces. For starters, by raising your core temperature you will be able to continue to burn calories and fat even after you are done eating. (Who needs a tread mill?) Look at it this way. . . Fat has to cool...

Yup, somebody came up with this phrase and it stuck so we’re going with it. No longer the “ground beef taco with the Shilling seasoning packet”. Ohh No, people are firing up the smoker with pork butts and shoulders for pulled pork tacos, throwing fish into the smoker for a quick cold smoke for smoked fish tacos. They’re breaking out the 18” pan and some RedBeards Banging Butter and sautéing shrimp for shrimp tacos. One of my favorites is marinated flank steak (or skirt steak) for home made asada tacos. I could gone on and on so let’s get to...

So I heard this was the best way to cook chicken and for Thanksgiving an amazing way to cook a turkey. If you want to smoke the bird it’s gotta be on the smaller side. Yes, you’ve guessed it, I want to smoke not one, but TWO turkeys. So I will be in search of 10-12lb. birds. History. . . I came up with the term 50/50 bird. What did I mean by this? 3-4 hours in the smoker with a 13-15lb. bird, then 5-7 minutes in the fryer to crisp up the skin and seal in that smoky goodness....