We asked Chef JJ himself what he thought of Dizzy Pig as a Chef and a store owner. "There are two kinds of seasonings. The kind you dump in a large bowl and start adding individual spices to make it better. And the other kind is Dizzy Pig. Perfect out of the bottle."
Here at Dizzy Pig HQ, we are always awed and amazed at the wonderfully creative and delicious sounding recipes that our customers and Dizzy fans have created using our line-up of seasonings!
Spin a gorgeous picture of your latest food creation using Dizzy Pig seasonings, regardless of whether it's something off the grill or from the stove (it's summer! Whatcha doin' cooking inside?! It better be awesome! Just sayin'....) and you could win some great Dizzy Pig prizes, simply by posting that pic on Instagram.
Dizzy Pig Flavor of the Month — Swamp Venom
Dizzy Pig Wows at Almost Heaven BBQ Bash
Over 40 Big Green Eggs® were pre-sold as demos and used for the very first time as guest cook-teams grilled, smoked and served amazing culinary treats.
As any competition bbq team knows, weather can often play a major role at certain contests during the year, as Dizzy Pig sponsored team Diamond W Cookin' Team discovered on a recent weekend full of competition bbq . . . and havoc-creating weather.
Enjoy this recap of Old Virginia Smoke's Grand Champion Weekend
100,000 bbq fans can’t be wrong. That’s the number of smoked pork enthusiasts who throng to Tom Lee Park at the foot of Beale Street in Memphis each spring to witness and absorb the flavors and beehive of competition that has become the spectacle, Memphis in May.
We hold this special class on a Sunday because that is when the best seafood cooks we know will be in town!