DizzyFest 5 – November 9, 2013

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The cooks . . . the food . . . the fun.  Another great DizzyFest!

The chilly morning temps on November 9th didn’t stop our 30+ cook teams from firing up the EGGs kicking off another great DizzyFest.  The food was, once again, awe-inspiring: from gumbo to pozole — from pig’s head to pineapple casserole — from pumpkin pizza to pumpkin pie — from beef tenderloin to s’mores.  Tasters were in hog heaven.

We added a few new twists this time.  First, was a good ol’ throw-down.  The competing cooks were Chris Capell – Dizzy Pig Owner and competition team pitmaster, Mike Fay – Pitmaster for Aporkalypse Now and Mid Atlantic Barbecue Association President, and Kenny Baker – Long time barbecue competition cook with years of experience in the barbecue industry.  Their task was to present a pork tenderloin that would be scored on taste, presentation, and creativity.  Our judges were John “Woo Doggies” Kovo,  Sally Breeden, and “Mad Max” Rosen.  An anxious crowd gathered to watch these cooks prepare anything-but-your-average pork tenderloin.  In the end, Chris’ entry proved to win over the judges.

Thirty new Big Green Egg owners had their EGGS cooked on before being able to take their new babies home.  Just for these new EGGers, Chris gave tips and tricks for how to get the most out of their EGG. Another new twist we added was giving an award based on People’s Choice.  Each taster was given a green beaded necklace that they awarded the cook they felt prepared the best sample of the day.  In the end, Erin and Joel Matteson of the Pepper Monkey BBQ team ruled supreme as the first recipient.  Wrapping up the day, we handed out awesome raffle gifts that were sponsored by some of our favorite companies highlighted below.  If you missed DizzyFest, no worries.  We’re already planning DizzyFest 6 to be held on June 7, 2014…see you then!

About Dizzy Pig Barbecue Company

Headquartered in Manassas, Virginia, Dizzy Pig Barbecue Company offers the absolute tastiest all-natural seasonings — hand-blended with the freshest, highest quality ingredients — that even the best of cooks reach for regularly. A decade of loyal customers and competition awards tells us that Dizzy Pig’s brightly-flavored and perfectly-balanced spice rubs are right on target. Get spun! Our rubs contain no gluten or MSG. For more information, go to www.dizzypigbbq.com.

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