Gettin’ prehistoric: Tour Dinosaur Bar-B-Que - PHOTOS

Thinking of the box: Picasso’s Pizza embraces art - INTERVIEWS

Grub + Pub

Industry Night’s INferno doesn’t hide from the heat

blog by Ben Tsujimoto  • 

You may want to come to Seabar armed with Tums or Pepto Bismol, as Industry Night will hold its second annual hot sauce competition on Monday.

From 9:30 to midnight at Seabar, 475 Ellicott St. Buffalo, Industry Night’s INferno will pit six bottled hot sauces against each other and, after guests and a judging panel casts votes, a winner will be crowned.

Here are the competing hot sauces that will be served through a blind taste test on Seabar’s pork fried rice:

**Buffalo Tom’s Gourmet Hot Sauce
**Koop’s Kitchen
**Headstone Heat
**Krista’s Jamaican Hot Sauce
**Toasted Jaws’ Morumba Sauce
**Lloyd’s Rocket Sauce

It’s obviously too early to predict a champion, but expect a tight contest due to the varying origins of the sauces and the wide-ranging palates of Buffalo’s restaurant workers and food-lovers (still refusing to use the word “foodies” here).

If you’re feeling outrageously bold—like you’d laugh at the designation of “suicidal wings”—then try chef James Roberts’ Suzumebachi sauce.

Grown by the hot-pepper fanatic himself, this sauce can only be consumed if you sign a waiver before sampling. It’s that damn hot (or so I hear).

Confused by the multi-syllable Asian title? Suzumebachi refers to the Asian giant hornet with a quarter-inch stinger—watch this YouTube video if you like scary insects—and includes the world’s (supposed) hottest pepper.

Surprise! The habanero has relinquished the throne.

The Trinidad Moruga Scorpion pepper is nearly five times as hot as the habanero (by Scoville Heat Units, at least), potent enough to burn through latex gloves.

Though the rare Caribbean pepper isn’t for the faint of heart—or those with an irritable digestive tract—we’re not entirely sure what’s in Roberts’ hot-sauce blend.

Whether it’s from the subtly-spicy hot sauce of gregarious William Cooper, owner of Koop’s Kitchen once stationed inside the West Side Bazaar, or the Jamaican zing of chef Krista Van Wagner’s Curley’s specialty, or the mysterious Morumba from newcomer Toasted Jaws, your taste buds will be startled—maybe with ecstasy, maybe with painful pleasure—at Industry Night’s competition.

For more on Industry Night or to RSVP for Monday’s INferno, visit the bimonthly event’s Facebook group—which is nearing 750 members.

(Interior photo of William Cooper by Ben Tsujimoto. Header photo is via Flickr / 666isMONEY ☮ ♥ & ☠ . Moruga Scorpion photo is via Flickr / edenpictures).

TAGGED: christa glennie seychew, hot sauce, in, industry night, seabar

Related Entries

Grub + Pub

Scoop-IN tonight at Seabar with Lake Effect Ice Cream

Grub + Pub

Indulge in chocolatey knowledge at Industry Night

Grub + Pub

IN celebrates one year with cocktail contest

Grub + Pub

IN lends buttery release tonight

Leave a Comment

Please enter the word you see in the image below:


    There aren't any comments posted yet - be the first to share your thoughts!