The Departure Series Seasonings are premium limited edition, hand-numbered blends that come in 8oz shaker bottles. Catch them while you can!
Dizzy Pig breaks into uncharted territory and has developed, perhaps, the first ever seasoning blend that dives into the flavorful world of Hops! Hops impart flavor characteristics to beer and ale including citrus, pine, fruit, herb and flower notes. Yet hops are usually overlooked for flavoring food. Chris worked with the nice folks at Bad Wolf Brewing in Manassas, VA to develop a blend of hops that best complimented this unique and delicious blend.
This citrusy blend is brightly flavored, and so far has been found to work best on chicken, seafood and veggies. As with most Dizzy Pig seasonings, the entire range of possibilities are still yet to be discovered.
“As others have echoed, this is a very versatile seasoning. I use it on Pork Belly (cooked low and slow) as well as pan seared or grilled steaks, chicken etc. It can be intense or mild and that's a big benefit of its composition. One of my biggest gripes about some seasoning is that it can often be too salty so that you can't really use enough of it on delicate meats to aid in building a crust. Not so with this seasoning. It was built to please and certainly carries a wonderful bouquet. No matter what you are cooking, you can find a use for it. Unique enough to not be easily recognized by fellow BBQ'ers, but in the zone enough flavor-wise to be readily used on any creative endevour, I happily give this 5 out of 5 stars. Pricey, but worth it. My biggest hope is that they make it again. Currently on bottle 3030/5000 - I have a few more sitting in my cupboards 🙂”
“Like Peter's review, this stuff was fantastic. I used it on everything, including fish. This stuff was also great on roasted veggies. I'm pretty sad that it's sold out. I was going to buy a few more.”
“I passionately urge Dizzy Pig to make the IPA rub a full and equal part of their seasonings family. I found it to one of their most versatile rubs, equally at home on the skin of olive oil rolled baked potatoes, a wide variety of red meats, as well as skinless and skinned chicken. I ran out before I got a chance to try it on fish. Please bring back this most useful rub.”