Cackle & Oink’s ATOMIC BUFFALO TURDS using our Raspberry Chipotle Sauce goes viral

Aaron Vogel of Cackle & Oink BBQ, Sherman, Texas, recently posted the following on our facebook page, and we just thought we’d share it on our blog:

Here are the complete directions for cooking ATOMIC BUFFALO TURDS! I really had no idea this would reach over 500,000 people! If you shared this on your wall the first time, please share it again.

These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
Fischer & Weiser raspberry chipotle sauce

★To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce- available at Walmart. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each turd and you can guarantee these tasty treats will disappear in no time flat!


If anyone tries these, please leave us a comment either here or on our facebook page.

HEB Cooking Connection features 3 new Fischer & Wieser Sauces

Be sure to stop by your local HEB in the Houston area and sample the three new sauces HEB’s Cooking Connection is featuring! Houston HEBs are offering special promotions on these sauces through October 30!

Watch for them in San Antonio HEBs beginning October 30 through November 13, 2013!

Moroccan Tagine Starter

Chicken or beef can easily be slow-simmered in our Moroccan Tagine Starter, using either a tagine, slow cooker, Dutch oven or electric skillet.

Chicken or beef can easily be slow-simmered in our Moroccan Tagine Starter, using either a tagine, slow cooker, Dutch oven or electric skillet.

The rich seasonings of this starter… are so delicious and so easy to use with a slow cooker. Unique coriander herbs seep effortlessly into beef or fowl and deliver a sensational aromatic flavor; just pour over a chuck roast in your slow cooker, and when done, serve with rice!

From Cooking, “Tagine [prounounced 'tuh-jheen'] cooking is very straightforward, and uses a minimal amount of water to stew the food inside. The food that you place inside the Tagine will need to be cooked for several hours, with the lid firmly closed.

You will need to season your Tagine before you use it for the first time and, once completed, it is ready to cook your food.

There are hundreds of different stews which can be cooked in the Tagine; however, they all take several hours to cook in a low preheated oven.

You will need to layer the ingredients in the Tagine, and place a small amount of liquid to create the sauce. Never attempt to speed the cooking process up by increasing the temperature of the oven.

Patience is essential when learning how to cook with a Tagine, and there are several cheaper cuts of meat which can be used with fantastic results. You should leave the lid on the Tagine until you are ready to serve, and many people serve the meal directly from the Tagine.”

For more information on tagine cooking:

Texas Sweet & Spicy Pulled Pork Starter

So easy! Just pour Texas Sweet & Spicy Pulled Pork Starter over a 3 pound pork roast and slow cook on high for 5 hours. Then pull apart and pour second half of jar on top. Serve on buns.

So easy! Just pour Texas Sweet & Spicy Pulled Pork Starter over a 3 pound pork roast and slow cook on high for 5 hours. Then pull apart and pour second half of jar on top. Serve on buns.

Created exclusively for Cooking Connection, F&W’s Pulled Pork Starter is a savory sauce that seeps into pork and elevates its flavor to an all-new level. Pour over a 3-pound pork roast in slow cooker, then pull apart and serve on buns.

Korean Style Braising Sauce

Korean Style Braising Sauce can be used over beef in a slow cooker to create dishes that will transport your taste buds to the Orient!

Korean Style Braising Sauce can be used over beef in a slow cooker to create dishes that will transport your taste buds to the Orient!

Trying a new cuisine has never been easier, and Korean is one of the best! Just pour over a 3 lb. chuck roast and cook in slow cooker, serve with rice!



Nice Review and Recipe from Malcolm Fa of FoodNationNY



What a summer Food Nation New York has experienced. Back in the month of August, Case Fischer and Mark Wieser (Fischer & Wieser) got in contact with me to present their product from Fredericksburg, Texas.  I missed the opportunity to travel down to the Lone star state to visit their famous peach house. Lucky enough they shipped their jams, jellies and Moms pasta sauce so I could experience their craft.

From the looks of things Mr. Wieser has been in business since the slamming sixties producing the finest peaches and raising them himself.  A decade later he acquired Case Fischer straight out of High School. Similar to Lebron James making the transition to join the NBA’s Cleveland Cavaliers almost. Back in the day Mr. Weiser always hired kids from local neighborhoods and such, but he saw Fischer had the potential, the gift of gab sort of speak and overall great customer service. It was a dynamic duo in the making. Fast forward a couple years later they have developed over eighty products from pie fillings to their top selling roasted raspberry chipotle sauce. (LOOK BELOW!!)

Fischer & Wieser's The Original Roasted Raspberry Chipotle Sauce® over scallops

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce® over scallops

Speaking of roasted raspberry chipotle sauce, OH MY HEAVENS as in my grandmother would say! This is the sauce you have to get your hands on. ASAP!  I kid you not! Good thing he doesn’t just ship nationwide, now worldwide. When I received the package, I quickly went for the raspberry sauce. Why? The description alone on the bottle sold me. So I opened it and took a spoonful to taste. My crazy and creative mind started to flow. Here’s what I did… < Ingredients

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 3 or 4 Slices of bacon to render
  • Kosher salt
  • Freshly ground black pepper
  • A small bag of roasted salt peanuts to crush
  • About 2 teaspoons Fisher & Wieser “Roasted Raspberry Chipotle Sauce”


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add bacon to a 12 to 14-inch sauté pan on medium heat to render bacon fat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. For garnish, add salad leafs for bedding the scallops. You may want to add dabs of light soy sauce. In a squeeze bottle, add “Fisher & Wieser’s” Roasted Raspberry Chipotle Sauce. Finally sprinkle crushed roasted peanuts. Serve immediately..

Four New Products for Fischer & Wieser at Summer Fancy Food Show

Flavorful sauces stood out as a noteworthy trend at the specialty food industry’s
premiere show, the New York City Fancy Food Show, held recently by the Specialty Food Association. Fischer and Wieser Specialty Foods, Inc., of Fredericksburg, Texas, topped a year of innovation by launching four new sauce flavors of note at the show:

Sushi Sauce, Korean BBQ Sauce, Spicy Chile Peanut Sauce, and Ghost Pepper Sauce were all very well received at the most recent Fancy Food Show

Sushi Sauce, Korean BBQ Sauce, Spicy Chile Peanut Sauce, and Ghost Pepper Sauce were all very well received at the most recent Fancy Food Show

  • Sushi Sauce – The joy of  sushi is even better with Fischer & Wieser’s Sushi Sauce! We blended sambol, soy sauce, ginger root, garlic, honey and lime in just the perfect amounts to create an excellent complement to all varieties of sushi from Nigiri to Norimaki to Inari to Temaki. Your guests will be saying “Gochisousamadeshita. Domo arigato gozaimasu. Oishikatta,” which means “Thank you VERY much. It was delicious!”

    Our sushi sauce is great on any type of sushi or sashimi!

    Our sushi sauce is great on any type of sushi or sashimi!

  • Korean BBQ Sauce – Barbecue (known as Bulgogi in Korea) is a delicacy there, served only on special occasions. But we present our  authentic Korean BBQ Sauce for everyday use as a marinade, basting sauce, or stir-fry sauce for beef, pork or chicken. Once tried, it will become a pantry staple that will liven up any meal—whether grilling, stir-frying, or roasting!
  • Thinly sliced flank steak or sirloin, sliced across the grain, is marinated in our Korean BBQ Sauce then quickly grilled to create this delicious bulgogi!

    Thinly sliced flank steak or sirloin, sliced across the grain, is marinated in our Korean BBQ Sauce then quickly grilled to create this delicious bulgogi!

  • Ghost Pepper BBQ Sauce – Grilling with friends in the back yard or off the tailgate holds a special place in our hearts, and our Ghost Pepper BBQ Sauce elevates any barbecue experience. The Ghost Chile is one of the world’s hottest peppers  with a Scoville Rating of over 1 million, compared to jalapenos which are rated from 2500 to 8000. We harnessed the Ghost Chile to deliver a sensational kick, along with complementary spices for balanced flavor. If you’re a lover of spicy food, you have just found your new favorite sauce!

    Can't do a burger any better than slathering it with our Ghost Pepper BBQ Sauce! It's also great on Hot Wings!

    Can’t do a burger any better than slathering it with our Ghost Pepper BBQ Sauce! It’s also great on Hot Wings!

  • Spicy Chile Peanut Sauce – Imagine sweet, nutty flavor mingling in a rich, smokey sauce that brings meat or dessert to life. A peanut can stand on its own any day, but when we crushed and blended it with our favorite pepper, the chipotle, the pairing was perfect!  It’s a sauce so inspiring you’ll want to share it with others.
    Chicken Satay with Spicy Chile Peanut Sauce

    Chicken Satay with Spicy Chile Peanut Sauce

    Fischer and Wieser CEO Case D. Fischer said the new sauces are unique and flavorful. “They evoke different cultural seasonings and textures, and they each represent unique and individually enjoyable flavors,” he said.  Fischer said the four sauces are the result of a long and rigorous process at Fischer and Wieser of brainstorming, cooking and refining before bringing to market. “They are our internal finalists,”  he continued. “We start with a lot of ideas every year, cooking with new ingredients and flavor combinations with the goal of launching innovative sauces at this show. We aim to raise the bar, and this year is exciting. We think we have accomplished our goals with these launches by introducing flavors that are something special and memorable.”

    The new sauces, along with many other gourmet products, were exhibited by about 1800 specialty food companies at the New York City show. Grocers, retail store representatives, restaurant owners and culinary experts attended to discover recently launched food products, as well as refresh their memories on proven gourmet items. Food journalists also traversed the show, writing, blogging and tweeting trends that are shaping the specialty food industry.

“It’s an exciting time to be in the industry,”  Fischer stated. “This show is the start of a new season. There are many exhibitors and notable food leaders who are here, and there are exciting trends that are always the topic of conversation during and after these three days.”

For more information on the Fancy Food Show, visit


Betsylife Blogger posts review of our grill packs, offers Grill Pack Giveaway

We were delighted to send Betsy Haley, food stylist, recipe developer, and food blogger samples of our Grill and Flagship Gift Packs! She tried them and then posted a very complimentary blog which we’ll share here:


We’re taking the liberty of showing you her expertise in food styling by reposting the pictures she took!

Burgers, bacon-wrapped shrimp and more using Fischer & Wieser's grilling sauces

Burgers using Fischer & Wieser’s grilling sauces


Mango Ginger Habanero Bacon-Wrapped Shrimp! Awesome!


Unbelievable burger! Thanks Betsy!

Go to her blog and enter the Grill Pack Giveaway and you could win!

Currycot™ takes 2nd Place in Fiery Food Competition

Cubed pork shoulder is slow-simmered in Currycot™ Indian Style Apricot Curry Sauce to create a delicious Indian style entree! Serve over rice with Naan bread. Lamb may be substituted for pork.

Fischer & Wieser’s Currycot™ Indian Style Apricot Curry Sauce recently garnered a 2nd place award in the 2013 Fiery Food Competition, Barbecue Sauce: Asian Style at ZestFest.  According to the ZestFest website, the competition

brings together the spiciest exhibitors and products from around the country for one sizzling weekend. ZestFest is the ultimate party for bold and flavorful food enthusiasts.


The competition has a 10 year history, being held annually in Irving, Texas at the Irving Convention Center at Las Colinas. It has grown each year, attracting not only small specialty food manufacturers, but large producers, and people from the trades, including celebrity chefs and restauranteurs. The event has become a 3-day affair, featuring not only the competitions, but food demos and entertainment venues as well. Fischer & Wieser has entered the competition since the inception of the contest, winning New Product of the Year with its Razzpotle  and the Golden Chile Award with Chipotle Chile Ketchup, among many other awards.

Fischer & Wieser was among 714 competitors participating at the event. Case D. Fischer, CEO & President of Fischer & Wieser, is quick to encourage entry of the company’s products into all types of competitions and values the awards the company has received from the Fiery Food Challenge.


Loyal Customer Uses Raspberry Chipotle in Chanukah Brunch

A closer look at the chocolate cake!

We love it when we hear from loyal customers using our products in easy recipes for special family celebrations! That’s just what Ellen Ingber did! She posted the following on our facebook page:

Ellen Ingber

Ellen Ingber’s Chanukah Brunch table, featuring Fischer & Wieser products in her delicious menu!

  • Just wanted to let you know that F&W made it to our belated Chanukah Brunch table. The Roasted Rasperry Chipotle Sauce over cream cheese stood out on the dip table. I made the Apricot Orange Marmalade Cheesecake Bars which didn’t set properly. I probably over beat it which caused too many air bubbles. I scraped out the filling and served it as a custard which turned a disaster into a success. But the piece de resistance was the Roasted Raspberry Chocolate Cake. I used a devils food cake recipe. I didn’t want to use sherry and forgot to get chocolate sauce so I used caramel. It was unbelievable! Too bad I didn’t see that martini recipe till today. It would have been a great end to the day! By the way, my official taste tester, husband Larry Fox, just asked what I was going to try next.

    • Tonights dinner: I had some Roasted Raspberry Sauce left over and some chicken tenders. Marinated the chicken for 5 hours in just enough sauce to cover it. Sprayed a baking dish with no-stick cooking spray. Brushed the chicken with some sauce. Baked for 10 minutes. Turned the chicken and brushed some more. Baked for 10 more minutes. Served with tomatoes and peppers sauted in olive oil, garlic, and onion and some brunch leftover noodle pudding. Another easy meal a la F&W. Larry thanks you!

    We also thank you, Ellen. Loyal customers such as you are treasured by us at Fischer & Wieser!

Austin American Statesman touts Fredericksburg Flavors Cookbook

Photo by Anne Traver


By Addie Broyles

Cheddar Ale Soup from The Brewery, Fredericksburg, Texas

Photo by Andrew Hanenberg
The cheddar ale soup from Fredericksburg Brewing Company is one of the recipes in the new book, “Fischer & Wieser’s Fredericksburg Flavors.”

American-Statesman Staff

Food Matters: Fischer & Wieser share a taste of Fredericksburg history, recipes in new book

Did you know that one of the country’s largest gourmet food companies started as a roadside fruit stand?

It’s a tale that Mark Wieser has told countless times. His parents planted a peach orchard near Fredericksburg just before the Great Depression, and by the time Mark had taken over the orchard, he knew that he wanted to sell more than peaches, so he opened a roadside stand to help with sales.

Like many growers in the area, Mark Wieser also hired local schoolkids to help pick the peaches, and one of the students, Case Fischer, had the vision to help grow the business to the corporation it is now, says John DeMers, who teamed with Fischer and Wieser to write “Fischer & Wieser’s Fredericksburg Flavors: Recipes from the heart of the Texas Hill Country,” (Bright Sky Press, $24.95) a new cookbook that also helps tell the story behind the company’s long history.

“Their entire enterprise grew from a roadside food stand,” he says, and the company’s success is tied to the “magical combination” of Wieser’s experience in farming and food and Fischer’s vision for a gourmet foods company that was almost unheard of at the time.

Homemade jams and jellies are all the rage now, but to understand just how far ahead of the curve they’ve been on so many levels, DeMers points to the company’s URL: “Can you imagine having to call at 7 a.m. on the first day of the Internet to get that?” says DeMers, the author of almost 40 books and host of the weekly food radio show Delicious Mischief, which airs in Austin at 10 a.m. Saturdays on Talk 1370AM.

DeMers says that when looking at the impact of the company, you can’t discount the company’s award-winning raspberry chipotle sauce, which remains one of its bestsellers. “They are considered the fathers of chipotle. That sauce really put them on the map,” he says.

Most of the recipes in the cookbook call for Fischer & Wieser products, but a number of the dishes come from fellow food businesses in the Hill Country, including chef Rebecca Rather, who recently opened the Pink Pig, Becker Vineyards and the Fredericksburg Brewing Co.

To see complete article please go to

Fischer & Wieser Mom’s Pasta Sauce Review

From Huppie Mama

I was so happy to try another product from Fischer & Wieser after reviewing their delicious Roasted Raspberry Chipotle Sauce and Whole Lemon & Fig Marmalade. This time, I got to sample the Garlic & Basil Spaghetti Sauce from the Mom’s Pasta Sauce collection. Usually I make my own tomato sauce from scratch, so I was a bit skeptical. I was instantly impressed!! This sauce is truly delicious. Unlike most jar sauces, you can actually see pieces of fresh basil leaves and garlic cloves. It tastes like sauce that has been simmering on a stovetop all day long, straight from the jar. This sauce would be great for homemade pizzas, pasta, and chicken parmigiana. Rather than using it straight from the jar, I wanted to show my readers a way to jazz up this sauce. Check out this recipe!

Chicken Penne a la Vodka

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