hello all...i don't usually post much here but i had to do a little pat on the back for myself...some of you know that i started Eight Flags Sauce Co. back in March of 2005 because the demand and legalities of making my sauce (Pirate's Gold} got to be too big for me...so i went legal and established my company and found a reasonable co-packer to bottle my sauce...things have been going very well for me so far....i recently entered the 10th Anniversary Fiery Foods Challenge sponsored by Chile Pepper Magazine that is held in Ft. Worth, Texas and here are the results:
Eight Flags Sauce Co.
garners 1st Place in Chile Pepper Magazine's
10th Anniversary Fiery Food Challenge
Ft. Worth, TX.--Pirate's Gold took home the coveted 1st Place (Golden Chile) Award during the 10th Anniversary Fiery Food Challenge on September 9 in Fort Worth, Texas in the barbeque sauce (mustard base) category.
The Fiery Food Challenge is the most recognized, most prestigious compettition of zesty products. With 79 categories, the competition was stiff. To find the best zest, culinary expert judges sampled every product through a series of blind tastings.
"This competition is the industry benchmark for superior bold, spicy and flavorful products," says LaDonna Thorne, director, Fiery Food Challenge. "Winning an award in the Fiery Food Challenge is indeed a prestigious honor."
The competition is sponsored by Chile Pepper magazine which produces the annual ZestFest food festival.
ABOUT CHILE PEPPER MAGAZINE
Chile Pepper magazine, founded as a spicy food lover's journal in 1987, has grown to be the national authority on the zesty lifestyle. Published six times per year, each issue contains the latest on flavorful products, restaurants, recipes, events and celebrity chefs. Each fall, Chile Pepper holds its annual Fiery Food Challenge, which has been nationally televised on the Food Network, and ZestFest in Fort Worth, Texas, that attracts crowds of more than 10,000.
and all this came about from buying a small cookshack smoker about 3 1/2 years ago in jacksonville at a bbq trade show...started cooking Q for the guys at work and they said bring the sauce because the Q was awesome(usually pulled pork but some chopped chicken too.)so i started experimenting with different recipes and about three months later i thought i had it down with a simple but tasty mustard base sauce...i am now ordering my third 75 gallon batch and am set to go with my first ketchup based semi-sweet sauce batch that will be called Jolly Roger Red.Things are really starting to move and some advice would be nice...
First...i am about half way done with a web site...and not progressing very well with the rest of it...the domain name has been purchased and it is with GoDaddy.com...any web designers out there???
Second...i have purchased bar codes for two products and will use them on my sauces...i didn't do this at first because i did not think this would go as fast as it has...anybody in marketing with some advice at getting regional???
I am sure they are other questions that i will ask but now i have to go take 3 butts off the smoker...Winn-Dixie had a great buy at only .79 cents per pound last week and the demand has been high...
contact info
beachpiratefla@hotmail.com
Eight Flags Sauce Co.
1-904-583-1261
1-904-261-4631
resale and wholesale distributors welcome
The sauce will be featured in the Winner's Circle of the Jan-Feb issue of Chile Pepper.
Thanks for any and all replies...i am e-mailing smokin...to maybe post some pics of my marketing label...
and sorry for the long post...dave
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