Consuming Fires Smoked Andouille Sauce - Consuming Fires Specialty Foods

Consuming Fires Smoked Andouille Sauce (2015, 3rd Place)

2015, 3rd Place – Hot Sauce > All-Natural

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Year: 2015
Place: 3rd Place
Product Name: Consuming Fires Smoked Andouille Sauce
Category: Hot Sauce
Subcategory: All-Natural

Consuming Fires Sauces & Seasonings produces lightly smoked, hot sauces which bring maximum flavors to any food. Making hot sauce hot is simple: building complex, balanced flavor is an art. We hope that you enjoy our masterpieces on yours!

Company Name: Consuming Fires Specialty Foods, LLC
181 Largess Lane Piedmont, SC 29673
Contact Person: Ron Jones
Phone: 864-569-3374

Scovie SpotlightYou don’t have to apologize for double dipping into this fiery bbq sauce from 2015 Scovie Awards winner Consuming Fires…


Overkill Hot Sauce Jalapeno Cheesecake
Enjoy the cream flavor of cheesecake with just a nip of heat from candied Jalapeno peppers.
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  1. Crust:
  2. 4 tablespoons melted butter
  3. 1/2 cup graham cracker crumbs
  4. Overkill Hot Sauce Candied Jalapenos
  5. Cheesecake Batter:
  6. 2 pounds cream cheese, softened
  7. 1 1/4 cups superfine sugar
  8. 2 large eggs
  9. 2 large egg yolks
  10. 2 teaspoons pure vanilla extract
  11. 1/2 cup heavy cream
  12. 1/4 cup sour cream
  13. 1 small lemon, zested
  1. Preheat the oven to 325° F.
  2. For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.)
  3. For the Candied Jalapenos: Reserve the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside.
  4. For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos.
  5. Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Open oven door and allow to sit in oven for 15 minutes to start the cooling procession. Cool for at least 1 hr in a cool place and refrigerate until completely set, at least several hours, up to overnight. If you wish to put a topping on it, use sour cream sweetened with sugar and a little of the candy syrup saved from above.
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