The Indiana Hot Luck and Fiery Foods Marketplace

04/14/2026

What a great weekend we had, from the best Hot Luck Friday food ever, to Sunday's Chilehead Brunch at the Taproom!!! In case you didn't grab recipes-

04/10/2026

Hot Luck and Fiery Foods Saturday Demos!
Learn how to make these over charcoal-

Green Chile Palmiers!

04/09/2026

We just confirmed another Vendor!!! Kevin and Samantha Piel from KP'S PRIME BBQ SAUCE will be here! Bringing the heat with their nationally award winning Bbq sauces!!!

03/30/2026

Blackened 1 # pork steaks! Sounds like the Indiana Hot Luck! You’ll see these Friday night!!!

03/27/2026

Here are 3 of your “Hot Luck” grillmeisters for the the Fiery Foods ! Your meisters are Justin Barker, Liam Thomas and Mike Amick!!!! Watch for the “Live Fire” at the 31st Indiana Hot Luck and Fiery Foods!!

03/22/2026

03/11/2026

Created by Mike and Theresa Amick for the 2026 Hot Luck!!! A Chile Relleno casserole with a bonus Roasted Tomato Sauce! That’s for Friday night! What are you bringing April 10???

02/26/2026

Howdy! Our website glitched! So the Hot Luck info will be spread here for the time being!

There will be a hot time in Madison at the Indiana Hot Luck and Fiery Foods Marketplace! The Hot Luck will be Friday evening, April 10, 7-?pm. Saturday, April 11, will be the Fiery Foods Exhibition, with the Steinhardt Heating and A/C's Grillmeisters and Food Demonstrators, vendors of chile-laden products, and the driving Rockabilly of the Slick River Rockets at 6pm!!!! And don't miss the Chilehead Brunch at The Off Broadway Taproom, Sunday April 12, 11 am-?! Thank you and stay tuned- and- keep it hot! Ginger found out!!!

04/12/2025

1pm Food Demo- Boston Beach Chicken Jerk!!!

04/10/2024

Here’s Jake’s work of sausage art!!!

04/09/2024

Here's a snazzy one from Jake Stuart!! What to do with spicy meat and Gale's Hard Cider!!!
TFW Hot Italian Sausage:
1 full roll of locally sourced hot Italian sausage
(Links are fine also)
1 large onion
1 large green and red pepper each
1 bottle of TFW cider, I like the Scrumpy.
Salt & Pepper

Grill (your style)
Large cast iron skillet
1 spatula and a set of long tongs

Slice onions and peppers into large strips for later.
Heat the skillet to medium, add just a little olive oil, set in sausage roll, check for light to medium sear and then flip.
If you’re good, you can flip the entire roll with the spatula and tongs.
Once 2nd side is seared, add onions and peppers, salt and pepper. Distribute evenly.
Poor in entire bottle of cider (or as much as skillet will allow) and let simmer for about 30 mins.
Make sure sausage is at least 165 internal temp for safe cooking. Watch for cider to reduce by half. Then a nice light gravy will be left.
Cut up sausage in skillet and serve blended with the onions peppers and gravy.
Add some extra hot Italian peppers with onions if you want it even spicier.

04/08/2024

Saturday Fiery Foods Marketplace Demo Treat- Shotgun shells from Ben Worrell! Learn how to make 'em on the Big Green Egg!!!