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March 28, 2011

Maryland Fire

Marilyn and Brian Meagher, the keepers of the excellent Hot Sauce Daily blog, obliged my request for a guest post; please enjoy it. Of course, let them and everybody know about other Maryland-produced hot products. Also, talk here about your favorite dining destinations for super peppery food. Who's got the most insane wings? I feel a guest post from HowChow coming on..-- RG

peppers
We are native Marylanders and hot sauce lovers that write HotSauceDaily.com. Here’s our list of some of the best Maryland companies in the hot sauce and fiery-foods business. You can find in-depth reviews of these companies and their products on our website HotSauceDaily.com

- Brian and Marilyn Meagher


Captain Thom's Chili Pepper Company
2527 Fait Ave
Baltimore, MD 21224
410-342-3547
http://captainthoms.com/
Our favorite Captain makes dozens of original and unique hot sauces, marinades and condiments, and is also the creator of Bacon Ketchup. Captain Thom’s products are featured at Geckos on Fleet Street and Mahaffey’s Pub on Dillon Street in Canton.

Todd's Dirt
102 Idlewilde Rd
Severna Park, MD 21146
http://toddsdirt.com/
Todd’s Dirt is a collection of 3 awesome rubs/spices - Original, Crabby Dirt and Bayou Dirt - a great cajun seasoning for blackening.

Rising Sun Pepper Farm

PO Box 31
Rising Sun, MD 21911
http://risingsunpepperfarm.com/
Relative newcomers, they have a killer 3 Pepper Garlic Hot Sauce along with other hand crafted sauces made with peppers grown locally on their Rising Sun farm.

Rippin Red Wing Sauce
3717 Trail Wood Court
Abingdon, MD 21009
443-640-5776
http://www.rippinred.com/
A superb ready to use wing sauce in both “hot” and “original”. With its fresh taste, it has become one of our favorites.

BMore Nutz, Inc.
6961 Golden Ring Rd
Baltimore, MD 21237
1-888-780-0323
http://bmorenutz.com/
Potato chip coated peanuts in many spicy flavors like Chili, Nuclear, Jalapeno and more. Delicious fiery snacks you have to try to believe.


Mama Vida (Toto's Blue Crab Salsa)
9631 Liberty Rd Ste. N
Randallstown, MD 21133
http://mamavida.com/
It’s salsa and blue crab meat. Nuff said!

Infusion Hot Sauce
615 Blossom Dr
Rockville, MD 20850
(240) 401-0973
http://infusionhotsauce.com/
Hot sauces made in small batches with fresh chilies, garlic, and vinegar. Most recent is their Mango Bango which uses the Bhut Jolokia chile, also known as "Ghost Chili" - over 1,000,000 Scoville Units!!!!

Marco's Sauces
P.O.Box 356
Keedysville, MD 21756
301-801-5938
http://www.marcosauces.com/
Locally produced delicious salsas that are “Not Yet Famous”.

Baltimore Sun photo of a Hampden pepper harvest/Karl Merton Ferron

 

Posted by Richard Gorelick at 11:56 AM | | Comments (10)
        

Comments

I haven't tried most of these items, but have had the Todd's Dirt products. Both the Cajun and the Original are good (the original, especially good in scrambled eggs) - didn't care for the Crabby Dirt though. I've got my eye on those BMore Nutz to try next.

@jt - the Nutz are addicting to say the least.

A big thanks to Richard for giving us the opportunity to guest post.

I'm sure we've missed a few companies, and would love to know of others' that are in the hot sauce biz!

Maybe next time we'll round up some Maryland Barbecue Sauce folks.

I first picked up Todd's Dirt at Great Grapes at the AA County Fairgrounds a few years ago and I use the Original in a lot of dishes. I've also used the Crabby in crab cakes, crab imperial and most recently in Seafood Newburg and I thought it turned out great. I also like to sprnkle some Crabby on wings to make "Crab Wings". I haven't tried the cajun yet, but, it is in my cupboard.

@jt, what have you used the Cajun for?

Just wanted to let everyone know that our products are also avaliable at Chesapeake Wine in Canton & Dawson's Liquors in Severna Park. Thanks to Brian & Marilyn for their continued support.

I've had the Blue Crab Salsa and it's OK, but, not great. If you want really good blue crab salsa, try Gunthers. I think theirs has a bit more kick to it and tasted more like a salsa whereas Mama Vida's tasted more like cold crab soup. They aren't local but they are regional (out of Richmond), though, very few outlets carry them. You can check their website for a listing.

@chris,
I've used the Cajun for wings, and blackening/crusting tuna steaks or pork chops. It's also good as an overall seasoning (kicked up a notch) on chicken and beef.

@jt,
Thanks for the tips. I have some tuna and swordfish in the freezer. If the weather is nice this weekend, maybe I'll fire up the grill (can't stand the smell of fish cooking in the house) and try it.

@Chris @jt - I've used the Todd's Dirt Cajun on shrimp but have not tried blackening with it yet. But I will.

The whole Cajun / Bayou flavor profile is new to me. I resisted for years based solely on the lame flavors of Louisiana style Hot Sauces. But I'm coming around. :)

~brian

Thanks, Richard, for letting us chime in on some of our favorite Maryland spicy food folks! So glad to hear great feedback about Todd's Dirt products, and B-More Nutz are absolutely amazing. I've gone through several bags on my own while watching football, and I'm sure Camden Yards could make a killing selling those nuts during baseball season! If you want some really amazing sauces to cook with, though, you really should try Captain Thom's Thai Monkey Sauce and Jerk seasoning on wings... amazing!

Thanks, Richard, for letting us chime in on some of our favorite Maryland spicy food folks! So glad to hear great feedback about Todd's Dirt products, and B-More Nutz are absolutely amazing. I've gone through several bags on my own while watching football, and I'm sure Camden Yards could make a killing selling those nuts during baseball season! If you want some really amazing sauces to cook with, though, you really should try Captain Thom's Thai Monkey Sauce and Jerk seasoning on wings... amazing!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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