Please find provided the nutritional information for Cow Lick to the left. Remember when comparing to other products, Dizzy Pig uses a more realistic 1/2 tsp serving size. When comparing to other products' 1/4 tsp serving sizes, double their percentages. We hope you find this information useful, and want to remind you that our rubs are all natural, gluten free and contain no msg.

A few Cow Lick Testimonials:

Chris  just a few notes on the "cowlick "  I had some very special guests at my house for dinner the other night.  They are "who whose "in the local  cooking scene .  I made them choice 2" ribeyes seasoned with Cowlick.  These steaks were cooked med. rare. All I heard was  what a super taste what did you do to them!  The meat was cut and seasoned with Cowlick and cooked  starting at ambient temp. 
Keep mixing those spices, MR H

Dear Chris, I got my "care package" of assorted Dizzy Pig rubs on Monday, as promised. Last night I used some Cow Lick on a ground beef patty that I grilled, and it was great. Tonight, I fixed some thick bone-in pork chops for my bride and me and used Dizzy Dust before I put them on the grill. I've never eaten anything better. My wife thought it was the best ever! I think tomorrow night I'll do a chicken...Haven't quite decided what to try on that. I really appreciate your product, but more than that, I appreciate the way you handle your business. Start up deals are difficult, but fun, and fortunately you remember the fun part and take care of your customer. You have a great products,  and I'm trying all of them, one by one!
Best regards, Bruce

Just my humble opinion here, but Cowlick is the finest steak seasoning I've ever tried! Mixed 50/50 with Redeye is a great combination. Sneak some onto the wife's portion (as I did tonight) and she will love ya for it. I did a couple of NY strips on the small Egg in absolute calm and zero wind conditions. Using a fresh bag of BGE lump, 750° was a piece of cake. I just may have to go out to the east coast and show you boyz how to fire up a ceramic grill heheheh
KennyG

Well since you put it that way, Bill......... a couple weekends back these prime beef ribs were smoked at 250 indirect with a chunk of hickory for about 5 hours. A light rubbing of DP Cow Lick with some brown sugar and onto the heat. They were very good.
John

I found that dizzy rubs have that perfect blend that are the most versatile rubs on the planet. So my answer would be yes if you like that flavor. So go for it and let us know your results! Here are my quick versatile reviews on my 2 favorite Dizzys':
Cow-Lick: Pretty much forgotten about Montreal Steak Seasoning. This is not only my preference on steaks, but fresh sliced tomatoe topping and general green salad compliment. I completely flip out when I run out, so buy extra to try to avoid that terrifying experience.
Jamaican Firewalk: My spicey general rub preference. This goes great on poultry, fish, and pork...also love it on veggies!!. Has a great scent as well...love to put it on steamy rice and love that smell that goes along the steam as it enters my drooling mouth.
Todd

Last night I did pulled beef for the first time. I bought a pricey piece of choice chuck steak (3.49/lb), covered it with Cowlick rub just before placing it on a raised grill above a drip pan. I used Jack Daniel's oak chips and let the dome temp rise slowly - with the meat in place - to 240. It stayed at 240 until the internal temp was 201 (took 5 hrs, 45 min.). Wrapped it in foil, a towel and placed the meat in an insulated box for 45 minutes, afterwhich I pulled it with two forks (pulled very easily). Outstanding crust, moist, flavorful meat. The family from ages 4 to 90 loved it. It started out at 5 1/2 lbs and probably ended at 4 1/2 lbs. Only one simple sandwich was left (sigh!).
Marvin

See our "Testimonial" section for loads of positive feedback from happy customers.