The story starts from the purchase of a Big Green Egg. A Big Green Egg (BGE) is based on a ceramic oven called a “kamado”, but it is much more. It’s a grill, oven, and smoker all in one. There are meet-up and cooking competitions for BGE owners across country. Two BGE owners, Chris Capell of Fairfax, VA and Mike Kerslake of London, Ontario met on a BGE online forum and have been friends ever since. With changes in both of their lives, Mike had dreams of a roasted pig going around a rotisserie, hence The Dizzy Pig Barbecue Company was born in 2002, specializing in all-natural seasonings, hand-blended with only the freshest, highest-quality ingredients.
Note: these seasoning are not heavily salted so you can be liberal with the rub. The more you put on, the better flavor penetration to whichever protein you want to use from chicken, pork, and beef.
Cow Lick Steak Rub™ is a spicy beef seasoning that has no sugar, and a really nice peppery bite that provides an awesome flavor. It does not have too much heat, and never overwhelms the flavor of the beef. Instead it brings out the unique flavor of beef and has your guests wondering what that great taste is. We tried it on ribeye steak skewers. It is the perfect blend of spice for a fine cut of steak. I can only imagine what it would taste like on a beef brisket, roasted slow and low. Others have used it on rib roasts, burgers, meatloaf, potatoes, chili seasoning, and even sprinkled on fresh tomatoes.
Raising the Steaks™ is a Canadian-style BBQ rub that is a sugar-free, coarse ground Canadian-style steak rub. It is specifically designed for beef like steaks, rib roasts, round roasts, rump roasts, chuck roasts, tri tip, London Broil, or mixing into burgers or meatloaf for a special treat. It is a robust mix that was inspired by the popular Montreal steak seasoning mix. This Canadian flavor profile was fully “dizzy-fied” with fresh cracked coriander, peppercorns, and other fresh spices. We used this on ribeye steak skewers and the flavor is fantastic! If you’ve ever been to Canada, the seasonings they put on beef are just out of this world. Hy’s Steakhouse is one of my favorite steakhouses on the North American continent. You’ll find familiar flavors from big beef towns in Texas. You’ll just have to try to see what I mean.
Red Eye Express™ is a coffee-infused BBQ rub that is rich in flavor, and shines brightest on red meats like beef, lamb, and all types of game. Red Eye Express packs quite a bit of pepper, freshly ground coffee adding an enticing malty flavor and an incredible aroma, different herbs, spices and a variety of chilies to round out the flavors. Coffee and chili combination is fantastic. The coffee has a nice bold aroma making the chilis aromatically sweet. Natural caramelization occurs on the grill which adds a glazed appearance to the ribeye steak skewers we used. This would be great on a flat-iron steak grilled to rare-perfection.
Jamaican Firewalk™ is a fiery hot island rub. Since this recipe was inspired by “jerk” marinade, it is best on meats that are normally jerked. Chicken, shrimp, pork tenderloin, pork ribs, pork chops, steaks, fish and veggies are all good candidates for a coating of Firewalk. Based on island jerk, Jamaican Firewalk has a hefty kick of heat rounded out by a citrusy tang and just a hint of the powerful and often overused Jamaican Allspice berries. Taste this spice before you put it on your meat. If you like it spicy, be liberal. If not, use it sparingly, especially if using chicken or beef. We used it on pork tenderloin kabobs and we actually could have been more liberal to cut through the pork. This actually might work better on a pork shoulder roast (or pork butt roast, a pork cut with more fat marbling), either on the grill slow and low, or even a crockpot. The fat will help to better infuse the flavors into the meat. Serve it pulled style on a sandwich or atop some sticky rice like we do in Hawaii.
Shakin’ the Tree™ is a highly versatile and citrusy fresh rub with a taste reminiscent of freshly picked lemons and spices. We used this on skinless chicken thigh meat skewers and it worked perfectly. I think the lemon flavor works best on chicken. The citrus actually bring out more of the natural chicken flavor and the spices kick it up a notch. It might work well with pork, but I’m not sure about beef and seafood. I personally like a robust, peppery flavor for beef and I don’t care for lemon on seafood. But if you squeeze lemon on your seafood, you might want to try this.
Tsunami Spin™ is their most unique offering, and depends on several mid and far eastern influences for its special flavor. The sesame seeds give it a buttery feel in your mouth and helps to build a beautiful crust. The aromatic spices come through with a well-balanced splash of flavor. We used it on the chicken skewers but it didn’t work so well. I think this would be better on ahi tuna seared with a rare center. The sesame seeds would help crust the fish to lock in the moisture and the spices would enhance the succulent fish flavor.
Dizzy Dust™ is the anchor of the Dizzy Pig line-up. This all-purpose rub is blended to bring out the best in whatever graces your smoker or grill. Balance is the key to this versatile rub; saltiness, sweetness, spiciness, heat and peppery tones are there, but none overpower. We think you’ll be reaching for this one regularly! We used it on chicken thigh meat skewers and it worked quite well. The added smokiness from the grill made it even better.
Dizzy Dust™ Coarse Grind is essentially the same recipe as the regular Dizzy Rub, but uses the ingredients to their coarsest grinds so they can stand up when applied to large pieces of meat like pork butts, picnic roasts, and beef briskets. We used it on pork tenderloin skewers. This spice penetrated the meat better and actually turned out the best with the pork tenderloin. I can only imagine how this would be on a pork butt roast or beef brisket cooked slow and low. I’m already salivating.
Swamp Venom™ is based on influences from all across the South and Southwest, from New Mexico to Alabama. It has a punch of heat enhanced by a mix of deep South herbs, chilies and spices. This is a spicy rub, but not as spicy as the Jamaican Firewalk. We tried it on the pork tenderloin skewers and flavor matched perfectly with the pork. Again, I would definitely use a different cut of pork next time, maybe pork shoulder roast more marbling to help get the flavors inside the meat. I can also imagine this used as a seasoning for chili with the winter coming up.
You can definitely make yourself dizzy from all of the different flavors that The Dizzy Pig Barbecue Company has to offer. Try the Sampler Pack and experiment on different types and cuts of meat and make your BBQ perfect.