In the industry’s most rigorous blind tastings, a panel of the country’s top culinary experts sampled hundreds of the world’s most lauded gourmet foods and of the 783 entries across multiple categories the top scoring products each won a coveted Scovie banner.
Boneheads was recognized in three Scovie categories: “Hot Sauce – Specialty Chile” for its Lemon & Herb Piri Piri Sauce; “Hot Sauce – World Beat” for its Medium Piri Piri Sauce; and “Condiments – Meat Sauce” for its Hot Piri Piri Sauce.
Piri Piri Sauce in Portugal and South Africa is as varied in taste and style as BBQ sauce in the United States. The common ground for the Piri Piri sauces is always lemon juice and the famed African Birdseye Chili; after that the ingredient lists vary wildly. The Boneheads Piri Piri sauces were developed over months of testing, using a multitude of cooking techniques, seasonings, fresh herbs, and vegetables.
Created by Boneheads Head Chef and Culinary Institute of America graduate Scott Vogel, Boneheads Piri Piri Sauces are available in the restaurant as an option to customize a fire-grilled half or whole chicken, boneless chicken breast served as an entrée or a top a salad, on Piri-Piri wings or in the Piri-Piri tacos with chicken, shrimp or fish. Guests can also purchase 14-ounce bottled Boneheads sauces in store for $4.99 to enjoy at home.
The Scovie Awards were created by Dave DeWitt, editor of Fiery-Foods & BBQ Magazine and founder of the National Fiery Foods & Barbecue Show. The awards are named for Wilbur Scoville who pioneered a rating scale for spicy foods and have become the industry standard for excellence in more than 60 categories of fiery foods. Past Scovie Award winners include Garden Fresh Salsa, the Byron Bay Chili Company and Nando’s USA.
The Scovie Awards draw entries from across the Unites States and the globe. Hundreds of products are submitted every year to compete in almost 60 categories. From salsas to salad dressings, mustards to marinades, and soup to nuts, all compete for the coveted awards. Many product categories also have several sub-categories to be judged. Salsas, for example, may compete in eight categories, ranging from chipotle, habanero and even fruit. Each entry undergoes a rigorous tasting by a panel of more than 50 top culinary experts. All products are “blind tasted,” so each product stands upon its own merits for judging.
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