Those who have followed Hooked On Golf Blog and The Golf Space know that I’ve reviewed everything from golf clubs to golf courses to spaghetti sauce to lifestyle to golf travel destinations. Somehow I got on the BBQ sauce rotation and have had no less than 30 different BBQ sauces submitted for review on a golf web site! I now eat BBQ for breakfast, lunch and dinner. I’m starting to get used to putting BBQ sauce on my Frosted Flakes in the morning. You should try it. It is tasty good.
Since I get so many food submissions and requests to try everything from salsa to BBQ sauce to wines to pre-made freeze dried complete meals, I decided to branch off the edible/drinkable content to a new web site. That new site is now up and running and is called MEGACHOMP.
MegaChomp’s format will be simple and quick. Down and dirty. A photo or two and a couple of quick paragraphs. I’m not going to go deep into the “technology,” specifications and manufacturing process of BBQ sauce and write 2500 words like I do with golf gear.
This evening I’m “testing” out three items for MegaChomp: Spicey Mike’s Nuclear Gourmet Ketchup, Alamo Salt Works Southwest flavor rub/spices and a 2008 Pinot Noir from Bouchard Aine & Fils.
I look forward to chomping on many subjects and posting my quick takes on them at MegaChomp.com. I’ll occasionally post links to chomps from here or cross post chomps which are relevant to golf.