Chris Capell

Cooking his own pancakes and eggs as a 10 year old, Chris was curious enough about cooking to dive in...plus it was cool making animal shapes out of the pancakes! He then moved onto fancier items like grilled cheese sandwiches and coffee cake using the recipe on the side of the Bisquick box. In 1974 he did his first cook on a gas grill, and being a "Nature Boy", cooking outdoors was the best of both worlds!

His 1988 marriage to his lovely wife exposed him to a large family of fabulous Asian cooks, where he continued learning about the unique flavors used on the other side of the world.

20-some years after Chris' first cook on a gas grill, he made a life-changing purchase of a ceramic smoker called a Big Green Egg. After spending several years absorbing all he could about true BBQ, Chris felt a need to vent some of his creative energy. He wanted to combine his extensive knowledge of spices and flavors from all over the world with his knowledge of true barbecue cooking....and this is a big part of the uniqueness of Dizzy Pig products. The photo is of Chris preparing the chicken (and having fun as usual) at the American Royal Open, where the Dizzy Pig Team took 18th place overall of over 450 teams.

Other interests include backpacking, fishing, canoeing, gardening and sharing these passions with his wife and twin daughters.

Mike Kerslake

About Mike Kerslake (BBQFan1)