News & Updates

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We hold this special class on a Sunday because that is when the best seafood cooks we know will be in town!

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DizzyFest 8 will be held on Saturday, June 6th. This semi-annual festival celebrates a sampling of all the wonderful foods that can be created on Big Green Eggs.

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In last month’s newsletter I discussed ideas for refining a recipe and taking it from the initial ‘idea’ stage through to its ‘best’ finished version.

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Dig out your Bob Marley albums, get your reggae vibe going, be ready for some jerk grilling, and be sure you’re stocked up on Jamaican Firewalk, as it is Dizzy Pig’s Flavor of the Month for May!

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Happy Nancy is on the streets!!! We've received feedback from our tasters, made the final tweaks and Happy Nancy is ready to order!!

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Years ago, a dedicated Dizzy Pig fan from the Austrian Alps (whose family has been into sausage making for years) sent a recipe he developed using one of our Dizzy Pig blends. Chris made up a batch and was blown away with how good it was.

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Saturday March 28, the first day of our popular Competition Class, was brutally cold and extremely windy all day long!  

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"Along with our popular monthly grilling classes, where we always end up dropping a few competition secrets, we do two competition classes each year," Capell said.  

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Here’s a little peek at what went on our last Dizzcovery Pizza and Creative Grilling Class . . .

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DizzyFest 8 Demo EGGs now Available!

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