The Heat Source – Détails, épisodes et analyse

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We are joined by sauce makers we have been fans of from the beginning. Sam & Henry of Hook & Arrow join to discuss their brand, their hot ones season, and share some fun stories. They even brought their own fun facts to the table. Enjoy.

Hook & Arrow: WEB - IG

This week's episode was also sponsored by Hot Box Philly. Be sure to check them out for your sauce and copacking needs. 

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We are back with a combo of two well established brands. Both Hot Ones alums and both bringing some great flavors to the scene. Seed Ranch brings Nashville wing sauce to Korea with this NashSeoul Hot Sauce while Claire of Butterfly Bakery of Vermont make a Guster hot sauce featuring Red Jalapenos, Maple Wood Smoked Onion and Squash. We dive into the sauces the Olympics, defunct fast food chains, and unique marble. 

Seed Ranch Flavor Co - WEB - Instagram - Facebook

Butterfly Bakery of Vermont - WEB - Instagram - Facebook

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Pex Peppers returns with a stinger of a sauce. HornetBOMB has a hell of a punch with a simple ingredient list. We build our perfect hot sauce festival, bean millionaires, Direwolves, and more. 

Links
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IG - HERE
YouTube - HERE

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Move over A1, this sauce is taking the lead position on all things steak. Deja Vu by Rhed's is named after it's owner, Chef Deja and we are happy to have tried it. An award winning sauce that packs a great heat to pair with that steak sauce type taste. We talk about different meat sauces, go into deja vu and more this week.

Be sure to check out all the sauces, salsa, and BBQ sauce Rhed's has to offer in the links below.

Website - HERE
Instagram - HERE

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This week we revisited Tennesse with the brand Two Heads Hot Sauce. This dynamic duo created a smokey sauce with Fresno, Habanero, and Serrano pepper that we loved. It's a great medium heat for an everyday use. We discussed Tennessee, the folliclly challenged, otters, Halo, and more. This was a fun one and be sure to check out their full array of sauce in the links below. We will be trying them all as we work through the year.

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We stay local this week with a Michigan made Hot Sauce company in Grand Traverse Sauce Co. This hot sauce gave us a waterfall of ideas and recipes to try this with. Also this week we talk wine tasting, Pickle festivals, and Mike's great hunting mysteries of the North. We cover all that and more this week, but be sure to check out this sauce on the links below.

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Website - HERE

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Happy National Hot Sauce Day!!! We decided to celebrate our first National Hot Sauce Day with the podcast by making sauces of our own to try, judge and discuss. On top of that we had guest Sauce Makers drop a message about advice, tips, or stories from their hot sauce making experience. Be Sure to check this out and more, on the episode today. 

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This week we try a Hot Ones Alum with Sauce Leopard. This Season 18 Hot Ones sauce is a red chimichurri inspired sauce with a punch of Carolina Reaper. Shaun for Sauce Leopard included this sauce in the Hurricane Relief Raffle we won, and we are lucky for it. The amount of food we dive into on this is enough to fill a buffet and we also get into some interesting chimichurri/Argentina facts you would not expect. It's another fun week trying sauce with this delicious sauce. Be sure to check out his full assortment of sauces below:

Website - HERE
Instagram - HERE

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With a new year we look to new Brands of sauce to try. We dive into our first sauce out of Tennesse with the aptly named Tennesse Hot Sauce Co. They do a quarterly subscription that you can get delivered to you including specialty sauces only available when subscribed. We got our hands on a Mushroom Reaper sauce that was one of their specialty sauces. We dive into Mushrooms, Tamales, and other delicious categories as we try this sauce out. If you are interested in this sauce or any of their selections, be sure to follow the links below.

Instagram - HERE
Website - HERE

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We start out the new year with a recording we've had in the vault for a little while. Scott at Lucky Dog Hot Sauce had a 10-year anniversary sauce come out in 2022 and we were able to try it for this episode. Scotch Bonnets, Blueberries, Szechuan Peppercorns, and Beer?! It's a combination that works amazingly well. We capped the episode with some Hell Hound to really fire us up. Intense heat with flavor to boot. We talk the province of Szechuan, Pheasants, Canadian bands form the 90's, and of course, Hercules in this episode that was a blast to record. These sauces are not to be missed. check out links below to get your bottle.
 
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Please feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast