February 27 – The Masker of Mark is ready to bring warmth to Albuquerque from Friday February 28 to Sunday March 2, for the national show of Fiery Foods & Barbecue and hopes that the New Mexican prepare their palaces for some of the most spicy foods on the planet.
“The show is really like Ground Zero, the comic strip of spicy sauce and spice friction and barbecue sauce,” said Masker, owner and producer of the National Fiery Foods & Barbecue Show.
Created in 1988, Masker said that the event has become an Albuquerque institution, in particular with some considering Albuquerque the “capital of Chile of the country”. This year, around 150 exhibitors will present their favorite sauces, hollows and spicy treats to the public, and Masker awaits 12,000 participants.
“People are flocking around the world,” he said. “People come from Australia so far. We had to open two of the conference rooms for more space because the waiting list was so long for exhibitors. It is a fairly enormous range of food products to sample and buy.”
Masker said that every year, guests come to the festival to fill up on spicy food products.
“This is their annual preparation to fill their supply in spicy sauce,” he said. “I think what makes people happen is that we get new products that you don’t want to miss. Spicy products and that you cannot necessarily access elsewhere.”
Participants will have the opportunity to travel more than 1,000 spicy food products, some unique fire leaves, said Masker.
There are sauces using jalapeño and serrano, which are a lower spice level compared to options such as products using Carolina Reaper peppers.
The fries and the Bretzels will be provided with part of the sauce to allow customers to sample products.
“Most people do not give complete chicken pieces or something like that, but we have exhibitors who take the time to connect a pot and cook things,” said Masker.
In addition to sauces, events can try articles like spicy chocolates, spicy cookies of biscochito and dessert garnishes, such as a spicy garnish of Fudge Chardonnay.
“Ed Currie is still at the show, and it is the guy who raised the most spicy pepper in the world (Pepper X),” said Masker. “He is a must in the show. He has snacks, he has his line of signature sauces, and he has chocolate bars, so he is a guy that you will find all the time at the show.”
The sauces and samples of the menu can reach a 2.5 million scoville heat level, and dyes filled with extracts from capsaicin can reach a dimension of 5 to 10 million Scoville.
Outdoor and sophisticated pepper flavors, participants can also taste a variety of barbecue sauces and friction available for purchase. On Saturday and Sunday, participants can catch upstairs kitchen demos, highlighting the barbecue part of the show. Participants will be able to taste grilled foods manufactured by affirmative solutions, manufacturers of record stoves and Sidewinder grids.
“The local heads of Chile have the opportunity to discover an international flair, while international participants have the opportunity to live superb local things,” said Masker.
(Tagstotranslate) National Fiery Foods (T) Albuquerque (T) Barbecue Show (T) Food products (T) Spicy Food (T) Spices Frot
