When you’re good, the world knows it. At Ashley Food Company, we’re honored to have been recognized by Fox News as one of the hottest hot sauces on the market. A huge thank you to our fans who keep us inspired, making new products, and sharing the heat.
Cooking at home can get down right boring. However, the key to success is to include new ingredients in your dishes that you haven’t tried before. Once and awhile when you’re at the grocery store or reading a favorite website and see a review on a seasoning or sauce why not purchase a couple? By putting yourself out there and exposing taste buds and family to new flavors you’re constantly challenging and redefining your food palette. Mad Dog Barbecue Sauces might be just the key to gourmet food right from your home kitchen.
Twenty years in business and 26 sauces later, Ashley Food Company, Inc. continues to beat the odds. The secret to success for entrepreneur David “Mad Dog” Ashley lies in giving customers a reason to come back for more. The original Mad Dog all natural bbq sauce kicked the company into high gear 20 year ago. Its popularity spawned the expansion into a whole family of Mad Dog sauces over the next 5, 10 and 15 year milestones.
Think you have heard the best of the blues? If you have not heard of Elvin Bishop, you have not lived. At his home, he grows his own fresh fruits and vegetables. Michele Obama would be pleased. He had such success with his plants that he started to create his own hot sauce. Click to read more.
Created by David “Mad Dog” Ashley, the sauce lays claim to being the world’s hottest, boasting a tongue-singeing 750,000 scoville heat units. These units indicate the amount of capsaicin present in a sauce with capsaicin being the heat-producing component in chili peppers.
Gretchen Vogel pounds her fists on the table and stamps her feet on the floor. Tears fall from her eyes and sweat drips on her brow.
Vogel is being tortured, but the pain is self-inflicted as the Somerville resident is competing in a hot wing eating contest at Jake’s Dixie Roadhouse in Waltham.
Walk beyond the computers and fax machines in the Sudbury office of David Ashley and you’ll find a rudimentary science lab. Turmeric, clove, beer buds, Serrano pepper powder, and extracts such as natural butter and mango fill the shelves of an old metal cabinet. Thirteen glass bottles in varying shades of orange are lined up across a tabletop, the result of gastronomic tinkering that may soon wind up on supermarket shelves across the nation.
Looking how to make homemade hot sauce? David Ashley was kind enough to supply hot sauce lovers with his secret!
Curious what makes someone invent their own hot sauce? Correspondent Nathan Cobb of the Boston Globe had a peek into David Ashley’s process to creating hot sauces so many have started to treasure.
You know a hot sauce is serious when Boston Globe reporter, Chris Rattey spends time to index the sauces by heat.
Southern Living Magazine Reviews Original BBQ Sauce BOTTLED BARBECUE SAUCES Assistant Foods Editor Scott Jones suggests if you don’t make your own sauce, try these bottled options. Mad Dog Original BBQ Sauce, Ashley Food Company, 1-800-378-4359 or www.ashleyfood.com. Scott says this is the best bottled barbecue sauce he’s had.
No two barbecue sauces are the same, with each recipe providing its own combination of snap, tang and spice. The French may have given the world bordelaise, hollandaise and demi-glace, but America gets the credit for barbecue sauce. “French sauces are great, but they’re not much fun,” says Steven Raichlen, whose decidedly fun “Beer-Can Chicken: [...]
By BROOKE LEISTER NEWS STAFF WRITER There’s a lot of sauce the members of Aerosmith don’t touch anymore. Hot sauce is not one of them. At least that’s true for guitarist Joe Perry. “I’ve been a fan of hot sauce and hot, spicy food for as long as I remember. On the road, I have my [...]
Mad Dog Sauces for U.S. Special Forces stationed in Afghanistan Dedham, Massachusetts, April 15, 2002–Ashley Food Company, Inc.- Markers of Mad Dog, Mad Cat and Idiot Boyz hot sauces, at the request of Chapter 38, Special Forces Association has made a donation of their products to U.S. Special Forces stationed in Afghanistan. According to John [...]
WHAT’S A SCOVILLE, you ask? By the time flames are dancing off your tongue and you’re on your knees wailing for a merciful death, you’ll know: it’s a measure of the heat in a pepper. And many people take sick pleasure in pushing their Scoville capacity to unbearable limits. They crave a hot-sauce fix [...]
Lowell Sun, October 8, 2001 Long lines, hot food: Pig ‘n’ Pepper’s back in town Westford — Australia native Paul MacKay looked out from behind his sizzling grill — jam-packed with ribs and chicken — at the throng that packed the 4-H Fairgrounds yesterday for the 10th annual Pig ‘n’ Pepper festival. “I notice that [...]
Wall Street Journal, Monday, May 15, 2000 In the Hot-Sauce Biz, When You’re Hot, It May Not Be Enough Dave and Cathy Lutes Go Past Tabasco to Insane; At the Fiery Food Show Dave Lutes sells about 8,000 cases of ultra hot hot sauce a year. The last time he tried some of it himself [...]
Leading Off Rhythm & Motoin Wings of Desire Beyond Tabasco, beyond wasabi and jalapeno and habanero–beyond any fire that has ever crossed your lips–lies Mad Dog Inferno Hot Sauce Buffalo Wings. These wings, available only at Burger Bob’s, an unassuming café in Bozeman, Montana, may very well represent the world’s spiciest meal. The restaurant actually [...]
The roughnecks who fight oil-field fires begin by robbing a well’s inferno of its heat, which is “like nothing you’ve ever seen,” says Bill Mahler of Houston-based Wild Well Control Inc. While a room in a burning house can reach 315 degrees C at eye level, a burning oil well can hit 1,600 C. That’s [...]
The Hartford Courant, October 7, 1998 Hell in a Bottle Don’t let them think stress has scrambled your brains if you put something like Mad Dog Green Amigo Hot Sauce on the dinner table. Or if you feel like sprinkling a few drops of Ring of Fire in the marinade for tonight’s chicken, tell them [...]
LA Times 1998 Light My Fire carries 200 fire-breathing sauces and salsas and, according to manager Young Min, plans to stock at least 500 more. If you think you can take the heat, Min recommends “Dave’s Insanity”–a perfect 10 on the hotness scale (Tabasco gets only a 5). The label on the bottle advises using [...]
LA Times 1998 Every hot sauce claims astronomical “Scoville units,” referring to an old-fashioned and somewhat subjective system of evaluating chile hotness. Now the hot sauce catalog company Mo Hotta Mo Betta is taking the issue out of the speculative realm. It has submitted all its hot sauces to a laboratory for High Performance Liquid [...]
Improper Bostonian, August 12, 1998 Hot Fun in the Summertime Want to know what hot is? Hot is cracking open a bottle of Ashley Food’s Mad Dog Inferno hot sauce and taking a brave yet stupid swig of the omnipotent, uber-caliente condiment. Hot is also feeling the pain and suffering throughout your mouth, tongue, throat [...]
Just in… At Ashley Food Company: Fancy food distributor David Ashley of Dedham, Mass., claims his Mad Dog Inferno is the hottest bottled sauce in the world. An independent test shows Mad Dog measured more than 112,000 points on the scoville heat scale, he says, while the hottest habanero sauce rated just under 12,000 points. [...]
The Tab, July 28-August 3, 1998 Hot dog! Local ‘Mad Dog Inferno’ is the hottest sauce The question of “Which hot sauce delivers the most heat?” has been a source of fiery debate among the chili-heads for years. Well, now you can scuttle all those subjective opinions. In a recent scientific comparison of more than [...]
Taste Trend -Boston Herald, Wednesday, May 13, 1998 A drop of Mad Cat Hot Sauce first pussyfoots across your tongue, then makes you yowl. If you like hot sauce, the slow-building burn makes you want another bite. And another. The new, habanero-based sauce is a spin-off from the Dedham-based Mad Dog label. A few drops [...]
Take a look at just about any refrigerator in America, and you will find some type of barbecue sauce. Although this uniquely American concoction started out years go as a component of traditional barbecuing, it has evolved over the years into a kind of all-purpose summertime condiment for grilled meat and fowl. This metamorphosis has come about largely because most of us do not have the time or the facilities to cook true barbecue. In this time-honored process, fairly large cuts of meat are first flavored with a dry rub or marinade, then hot-smoked at very low temperatures in a drum or pit for eight to twelve hours with an occasional basting of a second sauce, and finally served with a finishing sauce.
Boston Herald, Sunday, August 20, 1995 Hot-sauce maker goes for the burn in fiery Inferno What’s the hot sauce that made a man at New York’s Fancy Food Show break into tears; that caused Al Roker of the “Today” show to push aside his nacho chips and bang his head on the table; that Boston [...]
The alleged crime: assault. The setting: a late-night Denny’s in Lebanon, N. H. The weapon: Tabasco sauce. Some like it hot. Unfortunately for Michael A. Towne, some don’t. Formerly a cook at the Denny’s Towne became a pepper perpetrator as of Feb. 7, when he was accused of dosing the ham-and-egg orders of two Vermont [...]
Eating Well Article: Invasion of the Chileheads In which our author tastes the ultimate pain and pleasure of the pepper BY MARIALISA CALTA Dave “Mad Dog” Ashley hunches his 6-foot-1-inch frame over the kitchen table, measuring a minuscule portion of a dark, viscous liquid on the tip of a broken matchstick. “This is the drug [...]
Worcester Telegram, July 13, 1994 Sauces that’ll ‘burn’ your tongue hot item Whew! It’s hot stuff all right. David Ashley of Boston is really into barbecue madness with his line of “Mad Dog” barbecue and hot sauces. Talk about heat. When Ashley holds a sample tasting of his Liquid Fire, an intense, super-hot pepper sauce [...]
We have sushi bars, we have tapas bars and now there’s a “hot bar.” Seven hard-to-find chili pepper condiments will be offered at the bar to pep up the food at Cambridge Brewing Company, including Chris Schlesinger’s Inner Beauty Real Hot Sauce, Jim Fahey’s Liquid Sky and David Ashley’s Mad Dog Liquid Fire. Hot sauce [...]
The Boston Tab, July 7, 1992 Food & Dining Culinary Capsules Boutique barbecue sizzles A friend just introduced me to the really fine Mad Dog BBQ Sauce talked about in the June McCall’s magazine. I’m told it’s available in three flavors, mild, original and ultra hot. The mild was sufficiently complex and zesty for me, [...]
(the Good Cook’s Notebook) The best sauces for a summer barbecue Certain aromas inevitably evoke the feeling of summer: cocoa butter, fresh-cut grass and, of course, burgers and steaks roasting on an outdoor grill. And when the meat is slathered with barbecue sauce, it’s practically more than the senses can bear. We set out to [...]
Considering the number of blues-based riffs that drive so many Aerosmith songs–and even the country elements that creep in every now and then–it’s not all that surprising that the band members’ affection for Southern culture extends deeply into the region’s often spicy cuisine. Guitarist Joe Perry says that for year’s now, the band has taken [...]